Bake the cookies for 10 minutes. At this point, they should be lightly golden.

Allow the cookies to cool for at least 5 minutes before moving onto wire racks to cool completely.


Baking Notes:

Recipe adapted from

After returning from the supermarket, I found I had run out of cornflour so I used tapioca starch instead!

I'm sure your cookies would be equally good if you used light brown sugar instead of dark brown.

Chocolate Chip & Maltesers Cookies

Guess who had four boxes (now down to three boxes) of chocolate maltesers sitting on the top shelf of her kitchen cupboard? You guessed correctly! I can't even remember now what I was thinking of baking when I bought all these maltesers - maybe my malteser chocolate cake (see photo gallery for a picture) or chocolate tiffins or maybe I had something completely different in mind but as is so typical of me, I can't remember now. Too many ideas floating around in my head that it's hard to keep track! Needless to say if anyone else in this house had come home with four boxes of maltesers with no real purpose for them (other than eating them), I would have been cross but since I was the one who did it, it is of course perfectly acceptable!


Anyway, almost at the same time as resighting the maltesers on the top shelf of the kitchen cupboard, I came across this recipe. Who could resist? Especially if you also have a jar of Horlicks that has also been sitting in isolation for a long time in a separate drawer in the kitchen! These cookies are soft and chewy and simply delicious with a double helping of malt provided by the Horlicks and the maltesers. Perfect comforting cookies as we well and truly head into autumn. 


This recipe yielded 20 very professional looking cookies!



288g plain flour

64g malted milk powder such as Horlicks

2 teaspoons cornflour 

1 teaspoon bicarbonate of soda

1/2 teaspoon sea salt

170g unsalted butter

50g caster sugar

220g dark brown sugar

1 large egg

2 teaspoons vanilla extract

152g chocolate chips

1 cup of maltesers, roughly chopped (about a 120g box, give or take a few which are of course the chef's privilege!)


Preheat your oven to 170 degrees C and line 3 to 4 baking trays with parchment.


Sift all the dry ingredients together.


In a free standing mixer (or by hand), cream together the butter and both of the sugars for 2 to 3 minutes.


Add the egg and vanilla extract and beat until combined.


Reduce the mixer speed and slowly add in the dry ingredients. Take care not to overbeat.


With a spatula stir in the chocolate chips and chopped maltesers.


Using an icecream scoop, shape balls out of each scoop, flattening each ball slightly before placing onto your prepared trays.