These Maltesers Chocolate Chip Cookies are the perfect homemade treat for Maltesers lovers! A tender, chewy cookie made with everybody’s favourite malted milk chocolate balls!
These Maltesers Chocolate Chip Cookies are some of the best – they’re soft and chewy on the inside and packed with melty chocolate malt balls that totally melt in your mouth when you enjoy them fresh from the oven. If you love Maltesers even just a little bit, then you NEED to try these Maltesers Chocolate Chip Cookies.
And if you’re going to have cookies lying around your kitchen, these Maltesers Chocolate Chip Cookies are definitely the ones you want! And because they’re so tasty, they probably won’t last long!!
You will need these items on hand to make this cookie recipe (affiliate links):
- mixing bowls and a hand mixer OR a stand mixer
- a silicone spatula
- measuring cups and spoons
- a cookie scoop
- a baking sheet or two
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- unsalted butter
- white sugar
- brown sugar
- vanilla extract
- all purpose flour
- baking soda
- sea salt
- malted milk balls (Maltesers or another brand)
Time needed: 25 minutes
Follow these steps to makes these delicious melt in your mouth cookies!
- Butter first.
Beat the butter for a minute on medium speed until smooth either in a stand mixer or in a large bowl.
- Mix sugars.
Add in the sugars and mix until smooth.
- Scrape down the bowl.
Add in the eggs and vanilla, and mix until well combined, scrapping down the bowl to make sure everything is incorporated.
- Separate bowl for dry ingredients.
Put the flour, salt and baking soda in a separate bowl and whisk until there is no lumps.
- Combine dry and wet ingredients.
Dump the dry mixture into the butter mixture. Mix on a low speed until the flour disappears.
- Add in the Maltesers.
Stir in the chopped Maltesers with a spatula or wooden spoon.
- Roll the dough and bake.
Place the rolled dough balls on a cookie sheet lined with parchment paper. Bake for 10 minutes or until the cookies are light brown on the edges.
How do I store these Maltesers Chocolate Chip Cookies?
Store the cookies in an airtight container. They stay good on the counter for 3 to 4 days and in the freezer for up to a month.
The cookies are done when the edges are lightly browned. Remove promptly from the oven and leave them on the pan until they firm up enough to move to the cooling rack.
We hope you love these cookies as much as we do! Let us know in the comments below, what’s your favourite cookie flavour? We’d love to know!
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- Preheat your oven to 350 degrees Fahrenheit and line a baking sheet or two with parchment paper. Set aside.
- Beat the butter for about a minute on medium speed until it’s smooth in the bowl of a stand mixer or in a large bowl using a hand mixer.
- Add the sugars to the bowl.
- Beat for about 2 minutes, until the mixture starts to turn smooth and just a little bit fluffy.
- Add the eggs and vanilla and beat on medium speed until they’re well combined (about 45 seconds), scraping down the sides of the bowl now and then to ensure everything is incorporated.
- Add the flour, salt, and baking soda to a separate bowl and whisk them together to ensure the baking soda and salt are evenly distributed through the flour. Dump the flour mixture into the butter mixture.
- Mix on low speed, just until the dry ingredients are incorporated completely.
- Add in the chopped Maltesers and stir them in with a wooden spoon or rubber spatula.
- Roll the dough into balls about 1.5 tablespoons at a time and place the balls on the cookie sheets, about 12 to a large sheet (8 to a small sheet).
- Bake each pan for about 10-11 minutes, or until the edges of the cookies brown ever-so-slightly. It’s a good idea to watch them after about 8 minutes of baking.
- Let the cookies cool on the pan for several minutes until they firm up enough to transfer to a cooling rack.
- Enjoy them with a glass of milk while they’re still warm and the chocolate malt balls are still nice and soft.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.