I LOVE cookies! How amazing are Cookies? I have always had the problem though that I can never get them perfectly round they also edge up looking like a big splodge so I’ve never made any good enough to post on my blog but I’m trying to not let that hold me back.
These cookies are sort of Eastery. I baked them in a square cake tin so I could cut them up into 12 individual cookie bars rather than traditional cookies. I used Maltesers, Malteser Buttons and Malteser Bunnies (the Easter part). If you don’t know or have never tried them Maltesers are little balls with a malt centre and a chocolate coating (and they are incredible!) Malteser buttons are like Maltesers but in button form and Malteser Bunnies are little Bunnies with Malt inside and a chocolate coating. I realised I have said Malteser about a million times in this paragraph, Malteser, Malteser, Maltese, sorry!
Anyway back to the recipe. I made cookie dough and chopped the Malteser buttons and Maltesers into halves and quarters and added them to the mixture. I wanted them to be as chocolatey and delicious as possible. I didn’t add in chocolate chips but you could if you wanted to make it even more gooey and delicious.
I decided on Maltesers as you all seemed to LOVE my Malteser Truffle Cake which I posted just before Christmas and I couldn’t resist the chance to post another recipe. In the recipe, I use part light brown sugar and part granule sugar I tend to use more light brown sugar I think it gives the cookies the better golden taste and flavour. You could make these into traditional round cookies all you would need to do is after you have made the cookie dough split it into small balls and place on a baking tray quite far apart to give them room to spread and bake them in the oven for 12-15 minutes or until golden. The reason the cookie bars take so long is that all the cookie dough is in the one tin and you need to make sure that it is completely cooked before you can eat it whereas the round cookies are smaller and take less time to cook.
If you want to make an eggless version of this cake then you can take out the eggs and replace with a few teaspoons of milk that way the cookie dough would still bind together and bake. If you wanted to keep it like cookie dough and eat it raw then you would need to make it without eggs so you don’t get ill.
Hints and Tips
These cookies will last for 5-6 days in an airtight container.
You can use extra Maltesers and Malteser Buttons to decorate the top or you can use 80g in the cookie mixture and save 20g for the top.
This recipe makes between 12-16 cookie bars
100g Malteser Buttons
150g Light Brown Sugar
100g Granulated Sugar
125g Unsalted Butter
300g Plain Flour
2 Medium Eggs
1tsp Vanilla Extract
1tsp Bicarbonate Soda
100g Malteser Bunnies
- Preheat the oven to 190°C (170°C Fan/Gas Mark 5). Grease and line a 9×9 inch square tin with baking parchment and leave to one side.
- Chop the Maltesers and Malteser Buttons in halves or quarters and leave to one side.
- In a bowl add the sugar and butter and beat until light in colour.
- Add in the flour and the eggs and beat again until all the mixture is combined. It should be very thick and slightly sticky. You don’t want it to be too wet and sticky or else it won’t be a proper cookie.
- Add in the bicarbonate of soda, and vanilla and mix to make sure it is all combined.
- Finally, add in the Maltesers that you cut up earlier and mix for a final time.
- Once the mixture has mixed and the Maltesers are evenly distributed pour the mixture into your prepared tin.
- Press the mixture so that it is flat and even in thickness into the bottom of the tin. Finally, add the Malteser Bunnies to the top of the mixture pushing them into the dough slightly and bake in the oven for 20-25 minutes.
- The top of the cookies should look dry and the cookies shouldn’t wobble.
- Leave to cool in the tin for 10-15 minutes before moving them onto a wire cooling rack.
- Once it is completely cool cut into individual slices.
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