Malteser Cookies


Okay, so usually I put my recipes in a queue and upload them in the order that I made them but I’m so excited about this one that I just can’t wait.

I get so many people who find this blog by searching “Malteser cupcakes”. Clearly, people out there love Maltesers — and guys, I really don’t blame you. They’re just delicious.

These cookies. They are good. I didn’t want to make cookies that tasted like Maltesers — I wanted these to be like the Subway Smarties cookies. My experiment worked pretty well, to be honest, as what you have here is a delicious cookie with a sudden crunch of Maltesers.


I hope you like them! If you want a more chocolatey or more malty biscuit, swop out a tablespoon of plain flour for a tablespoon of either cocoa powder or Ovaltine/Horlicks.


 

Malteser Cookies
Yields 24
All the deliciousness of Maltesers in a wonderful, chewy cookie package
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Ingredients
  1. 225g butter
  2. 225g caster sugar
  3. A tube (170g) of condensed milk
  4. 250g self-raising flour
  5. 100g plain flour
  6. 230g bag of Maltesers
Instructions
  1. Preheat the oven to 180C and line a large baking tray with parchment. Put the butter and the sugar together in a large bowl and cream them together, just like you're making a cake
  2. Stir in the condensed milk — you'll end up with a very wet batter
  3. Pierce the bag of Maltesers with a knife several times and then bash it with a rolling pin. When they're all broken up, open the bag and tip them into your batter
  4. Sift in the flour and stir everything together until you get a dough.
  5. Take large pinches of this dough and roll them into balls. Space out evenly on a baking tray
  6. Bake for 13-18 minutes. If you like them crispy, go for the full 18 until they look like properly baked cookies. If you like them gooey, wait until they've just flattened out and just started to get a touch of golden before taking them out. When you tap the top of the cookies they will seem fizzy, like fairy cakes feel when they're not properly done. This is fine
  7. Remove from the oven and count to 60. Carefully slide the cookies onto a spatula, and then leave them to cool on a baking tray. Be careful as they're more liquid than solid at this point
  8. Leave to solidify, then enjoy
Notes
  1. After you've added the flour, using your hands to half-knead the dough will ensure it's smooth and evenly mixed
She Cooks, She Eats http://www.shecookssheeats.co.uk/
 

Comments

  1. says

    Yummy. My mum and I are making cookies today but may tell her we should make these. I usually take some into work but I don’t think my workmates deserve these.
    Will report back on yumminess :) x

  2. says

    These look fab! Always on the hunt for a recipe that will give me the perfect gooey cookie, it never occurred to me to add condensed milk, will have to give this a try!

    knivesforksfingers.blogspot.co.uk

  3. Anonymous says

    I made these but accidentally picked up KitKat Pop Chocs in the Supermarket instead of Malteasers (both in red packets – Whoops!), I decided to make them anyway and they were scrummy. Next time I will make them with Malteasers!

  4. Dan says

    Made these last night as had an over abundance of Maltesers. The guys at work are very impressed – brownie points for me.

    The recipe is really good, easy to follow and doesnt take long (even if you are creaming the sugar and butter with a spoon like i did!)

    Only thing to note is that for the timings i noticed that they should take about 13-18 minutes in a FAN oven, about 3-4 mins longer in a regular oven.

    Thanks so much

    • Amy says

      Ah, that’s a good tip! And I cream my butter and sugar with a spoon, too — it’s far more satisfying.

      Thanks so much for commenting, Dan, and I’m really glad you enjoyed them x

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