Malted milk and Maltesers cookies
Big, bakery style malted milk and Maltesers cookies. Crispy on the edges with a gooey middle.
When you are craving cookies, do not buy them, make them! You will have great joy and satisfaction.
How malted milk and Maltesers cookies were created?
This is what happened to me, I was craving a proper bakery style cookies for a while but I just could not make up my mind on what exactly I am looking for. I had a big bag of Maltesers in my cupboard and I though why not match them with a malted milk powder and make these wonderful cookies!
I knew, I want a chewy middle and crispy edges and I want my cookies big - a hand size cookie.
What else? I absolutely adore malted flavour at the moment and I thought that will match the current gloomy, rainy, shitty weather here in Scotland. For this season of the year, when the weather is bad, I really have no other choice than sit in my leaving room under a big fluffy blanket. Adding a cup of tea and a giant malted milk and Maltesers cookie seems like the best choice.
What are Maltesers?
If you are not from the UK, you may ask what are Maltesers? Briefly speaking they are sweet malted balls covered in chocolate. First invented in the UK but nowadays you should be able to but them all over the World. These malted balls can be covered in white, dark or white chocolate. They are very light and crunchy. If you are from the US you can use Whoopers as a substitute.
How big are malted milk and Maltesers cookies?
These wonderful cookies are huge! I am not even joking here. They are as big as a man's hand! Proper bakery style size! They are that big that they will not fit in your cup of tea or coffee is you are thinking about dunking them in your hot beverage. Just look at the photos as it will help to give you an idea of what to expect.
I want to highlight the fact that these cookies will spread a lot in the oven so make sure you do not mess it up and leave a lot of space between your cookie balls.
How to store malted milk and Maltesers cookies
Store cookies in an air- tight container for up to a week at room temperature or in a freezer up to 3 months.
I hope you will give this recipe a try and if you are looking for more recipes with Maltesers, I can recommend you the following:
Maltesers and powdered milk frosting macarons
Click this link to see the best recipes with Maltesers
and many many more cookie recipes which can be found on my website.
I hope you will make my recipe and if you do, please leave a comment below and let me know your feedback. You can also find me on social media such as Facebook, Instagram, Pinterest, Gab and Gettr. Please say hi and do not forget to tag me in if you make my recipe. I love seeing your creations.
Recipe source – my own
Cheers!
Big, bakery style malted milk and Maltesers cookies. Crispy on the edges with a gooey middle.
- 130 g butter (salted or unsalted, room temperature)
- 180 g sugar (brown, soft)
- 1 egg (large)
- 250 g flour (AP)
- 120 g malted milk (powder, I used Horlicks)
- 1 tsp vanilla
- 1/4 tsp baking powder
- 1/2 tsp baking soda
- 200 g Maltesers (finely/roughly crushed ( if you are from the US you can use Whoopers))
- 1/2 tsp salt (table, if you are using salted butter you can omit salt)
Prepare two baking sheets, line them with baking paper and set aside.
Cream butter and sugar until soft and fluffy for about 3 minutes.
Add egg and vanilla extract and mix well.
In a separate bowl mix flour, malted milk powder, salt, baking soda and baking powder, mix well.
Add dry ingredients to wet ingredients and mix the cookie dough until just combined. Do not overmix.
Stir in crushed Maltesers.
Place cookie dough in the fridge for at least 8 hours, up to 48 hours.
When you are ready to bake, preheat your oven to 160C fan (320F).
Divide your cookie dough into balls, 70 grams each. I used kitchen scale to weigh my cookie dough so my cookies are the same size and can bake consistently.
Place cookie balls on the prepared sheets. I would recommend placing only 4 cookies on a tray. Cookies will spread a lot!
I baked four cookies on one sheet.
Bake cookies for 10 minutes and remove from the oven.
Let the cookies cool down on baking sheet and then transfer cookies on a cooling rack.
IMPORTANT: do not overbake the cookies as they will be hard. When you remove cookies from your oven the will look puffed up but will deflate as they cool down.
Store cookies in an air- tight container for up to a week at room temperature or in the freezer up to 3 months.