These Malteser Bunny NYC Cookies are thick, chewy and packed with malty chocolatey goodness. Using chopped Malteser Bunnies in place of chocolate chips really amps up the Malteser flavour, they’re so good you’ll find it hard to stop at just one.
I’ve said it before and I’ve said it again, Easter rules! All the best chocolate comes out at Easter. Creme Eggs, Mini Eggs, Cadbury Enchanted Eggs (if you haven’t tried them, why not?!) and of course, Malteser Bunnies! These Malteser Bunny NYC Cookies are packed full of the flavours that make Maltesers so great. A kick of Ovaltine in the cookie base gives a delicious malted flavour, which is intensified by the chopped Malteser Bunnies in place of chocolate chips. Of course I rammed a few chocolate chips in there for good measure, why not?
What are Malteser Bunnies?
Malteser Bunnies are an Easter specific chocolate bar made by Mars. They’re a smooth milk chocolate bunny with a delicious malted centre and crunchy honeycomb pieces. You can get them in 90g bars, which are the ones I used in the cookie base, and also in mini sizes which I used as decoration. Also available at Christmas in a reindeer shape, these chocolate bars are something else. I like them dipped in a cup of tea, but that’s just me.
What is an NYC Cookie?
NYC Cookies, made famous by the Levain Bakery in New York, are cookies that are super thick, crispy on the outside, soft on the inside and packed full of chocolate chips. The most iconic of these is their Chocolate Chip Walnut cookie and if you haven’t had one, you’re missing out.
HERE’S WHAT YOU’RE GOING TO NEED:
- Unsalted Butter – Make sure your butter is at room temperature before you start, this makes blending the sugar much easier.
- Light Brown Sugar – I prefer to use light brown sugar as it gives a subtle caramel flavour to the cookies. You can use caster in place but the cookies won’t be quite as tasty.
- Caster Sugar – A little bit of caster sugar helps with the structure of the cookies.
- Eggs – Always large, always free range!
- Vanilla Extract – Always use a pure vanilla extract, there’s nothing worse than vanilla essence. Yuck!
- Plain Flour – Sometimes called All Purpose flour.
- Plain Chocolate – You can use chips, chunks or a bar of plain chocolate chopped up. Just use the best quality you can afford.
- Malteser Bunnies – I used the large bunnies, chopped up, for the cookies and the mini bunnies for decoration.
Tips for making Malteser Bunny NYC Cookies:
- Butter – Always start with room temperature butter. It’s much easier to cream with the sugar and will give a much better texture to the finished cookie.
- Sugar – A mixture of brown and white sugar gives you the most delicious flavoured cookies. You can use the same amount of white or brown if you only have one kind but the flavour will change.
- Chocolate – I made these cookies with plain chocolate as I thought it would give a nice contrast to the Malteser Bunnies but you can used any chocolate you prefer. Or even just use more chopped bunnies.
- Maltesers – I wouldn’t use normal Maltesers in these cookies as the insides tend to disolve at high temperatures. Chopped Malteser Bunnies or a bar of Malteser chocolate are both perfect for this recipe.
- Chilling – You can get away with chilling these cookies for only 30 minutes before baking but chilling your cookie dough for up to 24 hours is the optimum time for these cookies. This will help the flavour develop and give you much deeper tasting cookies. I always like to make my dough the day before I want to bake them. Just leave them on the counter for 30 minutes before baking if chilled overnight.
- Freezing – You can freeze the cookie dough, just make up until step 4 and place them in the freezer rather than the fridge. Once the cookies are frozen solid you can pop them in a freezer bag until needed. Just add 2 minutes to the original baking time when baking from frozen.
More Cookie Recipes
Mini Egg Cookies // Tahini Chocolate Chip Cookies // Cherry White Chocolate Oatmeal Cookies // Taylor Swifts Chai Spiced Cookies // Biscoff Stuffed Cookies // Caramel Stuffed Pretzel Chocolate Chip CookiesPrint
- 250g unsalted butter, at room temperature
- 100g caster sugar
- 250g light brown sugar
- 1tsp vanilla extract
- 2 large, free range eggs
- 550g plain flour
- 50g Ovaltine
- 200g plain chocolate chips
- 500g Malteser Bunnies, chopped
- 12 mini Malteser Bunnies for decoration
- In the bowl of an electric mixer fitted with the paddle attachment mix the butter and sugars until light and creamy. Around 5 minutes, scraping down the bowl from time to time.
- With the mixer on low add the vanilla extract and the eggs one at a time, making sure the first egg is fully incorporated before adding the second.
- Add the flour to the bowl and mix on low until just combined. Add the plain chocolate chunks and the chopped Malteser Bunnies and mix until just combined.
- Line a large baking tray with parchment. Roll 140g of dough into a ball and place on the prepared tray. Continue until you’ve used all of your dough, cover the cookie dough balls with cling film and refrigerate for at least 30 minutes or more preferably, overnight.
- Preheat oven to 170C and line an extra baking tray with parchment. Place the chilled cookie dough balls on the prepared trays 3″ apart and bake for 18 minutes until golden and slightly crisp around the edges. You may need to bake these cookies in batches.
- Allow to cool for 10 minutes then press the mini Malteser Bunnies into the top of the cookies. Allow to cool on the tray for 5 more minutes before transferring to a wire rack until completely cool.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Cookies
- Method: Baking
- Cuisine: British
Keywords: Malteser, NYC, Cookies, Easter Chocolate