These Malteser and peanut butter soft cookies are so big you will only manage one.
Make no mistake, these cookies are not for the faint-hearted. They are bold, chunky and pack a mighty punch (with the close-ups to prove it).
These mammoth cookies are soft and sweet. My kids adored these, describing them as a cross between a cake and a cookie. I used Maltesers, my favourite chocolates to pep them up and regular readers will already understand my love of all things malty.
If you can’t get hold of Maltesers where you are just substitute with another malt chocolate or any candy you like.
The peanut butter adds a delicious dimension, one that blends so well with the sweet hit of melted Malteser.
The cookies are mahoosive. I guess the clue is in the name. You could always make them a little smaller (although the question begs, why?).
- 85g (1/3 cup) butter
- 80g (1/3 cup) peanut butter
- 90g (1/2 cup) brown sugar
- 2 small eggs
- 1/2 teaspoon vanilla sugar
- 1/2 teaspoon baking powder
- 180g (1½ cups) plain (all-purpose) flour
- 24 Maltesers (Whoppers are similar)
Pre-heat the oven to 190°C (375°F) and line a baking tray with grease-proof paper.
Beat the butter, peanut butter and sugar in a bowl until nice and fluffy. Add the eggs and continue to beat until well combined.
Combine the flour, vanilla sugar and baking powder and mix into the other ingredients. Take a huge spoonful of dough and flatten slightly in the palm of your hand. Push three Maltesers into the dough and then roll up into a ball so that the Maltesers are completely covered.
Bake for around 20-25 minutes. After around 10 minutes, flatten the cookies slightly with a fork and continue to bake for the remainder of the time, until they are golden around the edges.
Leave to cool on the tray for a while and then transfer to a wire rack. Enjoy!