Hello lovelies,
Guys, when I tell you I spend 99.9% of my time looking for either baking ingredients to use in upcoming bakes or just scrolling for baking inspiration, I truly mean it. Baking has taken over my life and I’m not even angry about it.
Whilst having a lil scroll on Asda recently to find some new baking ingredients, I came across a ‘Malteser’ spread that immediately I knew I had to purchase.
Why? you ask… because I know damn well that, that Malteser spread that drew me in would make an incredible centre of a cookie.
Yup, I’m still on my stuffed cookie hype (I can’t see it ending anytime soon) and I know for a fact that Malteser cookies would not only be yummy but I knew you guys would love them too.
Therefore, I got my butt into the kitchen to whip up a batch and I wasn’t wrong about the taste. I quite honestly have no words to possibly describe how incredible these stuffed Malteser cookies were.
They melted in the mouth perfectly and that Malteser spread centre… unbelievable!
So, if these Malteser stuffed cookies have caught your attention and you want to create a batch yourself, you know the drill by now. Keep on scrolling below and you’ll find today’s recipe.
Category: Sweet Treat
Servings: 8 Large Cookies
Prep Time: 10 Minutes
Chill Time: Overnight
Bake Time: 10 Minutes
Decorating Time: 10 Minutes
Overall Time: 12+ Hours
Ingredients You Need To Make The Cookies:
- 125g Of Unsalted Butter
- 100 g Of Light Brown Sugar
- 50g Of Caster Sugar
- 1 Large Egg
- 2tsp Of Vanilla Bean Paste / Extract
- 310g Of Plain Flour
- 1 1/2tsp Of Baking Powder
- 1/2tsp Of Bicarbonate Of Soda
- 200g Of Milk Chocolate, Chopped Finely
- 100g Of Milk Chocolate Maltesers, Crushed
- 60g Of Milk Chocolate Maltesers, Whole
- 8tbsp Of Malteser Spread, Frozen
Ingredients You Need To Decorate:
- 50g Of Malteser Spread, Melted
- 50g Of Milk Chocolate Maltesers, Crushed
How To Make The Stuffed Malteser Cookies:
- Firstly, gather together your equipment and ingredients and line two baking trays with parchment paper.
- Secondly, the night before making the cookies, portion 8tbsp of chocolate malteser spread and place into the freezer.
- The next day, beat together the 125g of unsalted butter with 100g of light brown sugar and 50g of caster sugar until creamy.
- Next, add the 1 large egg and 2tsp of vanilla bean paste and beat again.
- Add the 310g of plain flour, 1 1/2tsp of baking powder and 1/2tsp of bicarbonate of soda and beat again until a cookie dough is formed.
- Now, add the 200g of chopped milk chocolate and 100g of crushed maltesers and 60g of whole maltesers and beat again until evenly distributed throughout the cookie dough.
- Weigh the cookie dough out into 8 equal sized cookie dough balls (mine weighed 122g each).
- Once rolled into balls, press one cookie dough ball into the palm of your hand, add one piece of the frozen chocolate malteser spread and then wrap the cookie dough around the frozen spread.
- Repeat this step for each cookie dough ball.
- Chill the cookies in the refrigerator overnight.
- The next day, preheat the oven to 200C / 180C Fan / Gas Mark 5.
- Remove the cookies from the fridge and place 3 cookies onto each prepared baking tray.
- Bake the cookies for 10 minutes, until golden brown and the edges of the cookie are set.
- Once baked, remove from the oven and allow the cookies to cool slightly on the tray before transferring onto a wire rack to cool completely
How To Decorate The Cookies:
- Once the cookies are baked and cooled, it’s time to decorate.
- In a small microwaveable bowl, add 50g of Malteser spread, place into the microwave and in 10 second blasts, blast the spread until runny.
- Using a teaspoon, add a decent dollop of melted chocolate malteser spread on top of each cookie.
- Finally, top the melted spread with a sprinkling of crushed maltesers and serve.
Thats your Malteser Stuffed Cookies prepared, baked, cooled and decorated, ready for you to enjoy!
Notes:
- Store in an airtight container, at room temperature for up to 4 days.
- You can freeze the raw cookie dough for up to 3 months. Bake straight from frozen for around 15 minutes.
- The raw cookie dough will last 48 hours in the fridge before needing to be used.
- Chilling the cookies overnight will give you a domed cookie like mine. However, if you prefer a flatter cookie, you can chill the raw dough in the fridge for just one hour before baking.
- If you’d prefer for your cookies to ‘set’ before eating, after adding the melted spread and crushed malteser pieces, I would recommend setting to one side for 1 hour.
- I got my Malteser spread from Asda: https://www.asda.com/groceries/product/chocolate-sweet-spreads/maltesers-chocolate-spread-350g/9261139
I’m absolutely over the moon with the outcome of these cookies! They melt in the mouth beautifully yet still have that honeycomb crunch which adds texture for that extra yumminess.
If you’re a stuffed cookie lover, you need to recreate these asap! Even my mum, who’s not overly fond of a stuffed cookie, absolutely loved these. So if that isn’t enough reason for you to try, I don’t know what is…
Let me know in the comments below if you make these cookies yourself and if you do, what your thoughts are on them. Are you a stuffed cookie lover? Did you like the Malteser spread centre?
Sending you all tons of love & hugs as always,
Elle xo
