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Malteser Cookies

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5 from 12 reviews


Units Scale
  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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