This recipe for malted cookies came about from playing around with malted milk powder in the kitchen. It’s the kind of dough you can make once and enjoy twice – bake half now and keep the rest in the freezer for the next cookie craving.
Before anyone gets into the selection boxes, stash away a couple of bags of Maltesers for stirring into the cookie dough. As with most cookie dough, this one can be chilled in advance and baked within 3 days, or frozen for up to a month before baking. The recipe makes approximately 20 large cookies which are chewy in the middle and crunchy on the outside.
Ingredients
- 90g malted milk extract
- 90g caster sugar
- 85g butter, at room temperature
- 2 medium eggs
- 200g plain flour
- 1 teaspoon baking powder
- 1 packet Maltesers (malt balls covered in chocolate)
Method
Preheat your oven to 200°C and line two baking trays with greaseproof baking paper.
Cream the milk extract, caster sugar and butter together until light and fluffy. Beat in the two eggs until fully combined, then add the flour and baking powder and mix again. Finally, crush the Maltesers in your hands before stirring them into the cookie dough.
Using a dessert spoon, spoon the mixture directly onto the tray, leaving plenty of space between each cookie. It’s best to bake only 3-4 on each tray at a time, rotating trays as needed – unless you have willing helpers who can’t resist testing a warm cookie the moment it comes out of the oven!
Bake for 9-12 minutes. As soon as they start to turn golden brown, remove the trays and leave the cookies on the baking paper for 10 minutes before gently moving them with a spatula to a cooling rack. The cookies will keep for up to 7 days in a sealed container in a cool, dry place – though freshly baked from chilled or frozen dough is always worth the wait.
These make a lovely treat to leave out for Santa, or to pack into a gift bag for someone special.
Frequently Asked Questions
Can I make the cookie dough ahead of time?
Yes. The dough can be chilled in advance and baked within 3 days, or frozen for up to a month before baking – handy if you want fresh cookies without the last-minute rush.
How long do the baked cookies keep?
Stored in a sealed container in a cool, dry place, the cookies will keep for up to 7 days. For the best texture, though, it’s worth baking fresh from dough kept in the fridge or freezer.
Can I freeze the dough?
Yes, the dough freezes well for up to a month. Simply thaw before spooning onto trays and baking as normal.
What is malted milk extract?
It’s the ingredient that gives these cookies their distinctive malty flavour – the same flavour you’ll find in classic malted milk drinks and biscuits.
You Might Also Like
If you enjoyed this recipe, you’ll love these other family-favourite bakes:
- Christmas Cupcakes
- Gluten Free Chocolate Cherry Cake
Save This Recipe
Loved these malted cookies? Save this page or share it with a friend who loves baking with the kids, and browse our other family food ideas for more treats worth trying.
Get More Recipes Like This
Want more easy, family-friendly recipe ideas delivered straight to your inbox? Sign up for our free newsletter and tick the Food box to get baking inspiration, recipes and kitchen ideas every week.
