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Gooey, crunchy and delicious Malteser cookies with Malteser buttons and more Maltesers!


So recently I did an experiment with these after the new Malteser buttons were released in the UK, and I teased the idea of them on my Twitter account. The response was hilarious because I knew people would want them, but it was better than I thought it would be! I personally really like Maltesers, but I know so many people that aren’t a fan that I am still surprised to this day how well my Malteser recipes do!

By far, my Malteser millionaires shortbread has completely surpassed any imaginations of how well it would do after going viral on Facebook, and is already my most popular recipe so far this year, even though it was only posted less than four months ago! After I realised just how successful it was, I knew I needed to post another belter… and these were the first thing I thought of.

Other Malteser recipes

I already have quite a few other recipes on here to do with the grand ol’ Malteser and you all seem to love them. My Malteser Cheesecake is probably one of my oldest and most favourite, and my Malteser cake being quite a showstopper, but sometimes you just want something easy, that will last a bit longer. I say last a bit longer… these are always devoured in record breaking time so oh well.


I couldn’t RESIST using the new Malteser Buttons in these beauties. I realise that not everyone in the world has access to these, but as I am a UK based food blogger, I use what I have available. And how could I not use something that I utterly adore?! You can easily however use the chocolate Malteser Bar that you can buy, and just chop that up instead.


Because I wanted to make these taste as Malteser like as possible, I use what I called malt powder. Malt powder is basically the malt drinks you can buy in the hot chocolate section of the supermarket, such as Horlicks, or Ovaltine. I have tried these with the Malteser hot chocolate you can buy, and it just didn’t work as it is completely different in formulation.

The good thing about Horlicks or Ovaltine, is that they bind the cookie, like how the flour and cornflour does. Because of this, the cookie mixture really is a thick thick dough, so it can take a bit of welly to get the chocolates inside the dough, but its worth it. If the mixture is incredibly thick, theres a much higher change of the cookies baking successfully, and not spreading into thin pancakes. The malt powder is completely optional however, so you can easily use cocoa powder instead, but obviously it will be less Malteser like!

Overloaded cookies!

As you can see from the images, they are PACKED FULLLLLL of chocolate goodness, and I just can’t resist an overload of cookie. When I posted my Rolo cookie recipe recently, someone sent a message saying “Are you sure this is the right amount of chocolate? It seems a lot…” and they realised it was, and they’re just epic cookies.

I like to go a bit mad when I add chocolate into something for example, as I love them to be indulgent. You can always add less to make it cheaper, but I tend to buy all my chocolates when they’re on offer to help myself out! I hope you love this recipe as much as I did! Enjoy! X

Malteser Cookies!

Gooey, crunchy and delicious Malteser cookies with Malteser buttons and more Maltesers!
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Category: Biscuits
Type: Cookies
Keyword: Maltesers
Prep Time: 10 minutes
Cook Time: 11 minutes
Total Time: 21 minutes
Servings: 15 Cookies
Author: Jane's Patisserie


  • 275 g plain flour
  • 50 g malt powder (Horlicks/Ovaltine)
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 1 tbsp cornflour
  • 115 g unsalted butter
  • 100 g light brown sugar
  • 100 g granulated sugar
  • 1 medium egg
  • 250 g Malteser Buttons (Or Malteser Bar, chopped)
  • 165 g Maltesers


  • Preheat the Oven to 180C/160C Fan, and line 2-3 large baking trays with parchment paper.
  • In a bowl, whisk together the plain flour, malt powder, bicarbonate of soda, salt, and cornflour. This just distributes all the ingredients evenly. 
  • Melt your butter carefully and then add to a bowl. Add the two sugars. Whisk for two minutes with an electric whisk (or three minutes by hand)
  • Add in the egg and whisk again briefly to combine. 
  • Add in the dry Ingredients, and beat until a cookie dough is formed. 
  • Add in the Malteser Buttons (or chopped Teaser bar) and Maltesers, and combine - I just do this with my hand and a spatula. 
  • Using a 5-6cm ice cream/cupcake/cookie scoop, scoop your mixture. The mixture can be larger than the scoop, but it gives you a general idea of how to make them consistently sized. 
  • I made 15 cookies out of mine, as I made them quite large. Press any leftover bits of chocolate from the bowl into the top of the cookies. 
  • You want to make sure there is only about 6 cookies for a 40cm long tray for example, so that when they spread in baking, they don't touch. 
  • Bake the cookies in the oven for 11-13 minutes, and then leave to cool on the tray for 15 minutes before transferring to a wire rack. Enjoy!


  • I used this cookie scoop for my cookies. It's a 5cm one, so I just loaded a bit more into each cookie to make them larger. 
  • These cookies will last up to five days, if not eaten already. 
  • If you can't access the Malteser Buttons, you can use the Malteser chocolate bar, chopped up. If you can't access that, you can use more Maltesers, but I'd use normal chocolate chips instead. .
  • The cookies are naturally thick and not meant to spread - if you want them a bit flatter, pat the mixture down a bit. 

Find my other recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Erin on February 25, 2024 at 7:45 pm

    Hi Jane, I’m just wondering what pairs well with this ?

  2. Esther Houghton on February 5, 2024 at 2:52 pm

    Do you need to chill these before baking?

  3. Grace on October 27, 2021 at 2:43 pm


    I saw your comment saying that you should use the malt powder that is made with milk, not water but I’ve already made mine and I used the Horlicks powder that is made with water, as I only saw your comment after I made them! Does this matter a lot? Will they taste bad or different?

    Thanks, Grace

    • Jane's Patisserie on November 8, 2021 at 10:44 am

      How did they turn out?! Hope they were still yummy! x

  4. Grace on October 27, 2021 at 2:41 pm

    Hi Jane,
    I saw your comment saying that you should use the malt powders that are made with milk, not the ones with water but I’ve already made mine and I used the one that is made with water! I didn’t see that until after i made them. Does this matter a lot, will they taste bad or different?

    Thanks, Grace

  5. Christina on September 16, 2021 at 3:11 pm

    5 stars
    Thanks for this recipe. I made these today and they are delicious!😋 If I wanted to increase the malteser flavour, could I add more malt powder (an extra 50g maybe) and less plain flour without it changing the texture?

    • Angela Boudouin on March 4, 2023 at 2:06 pm

      Do you know if these would work with regular crushed
      Maltesers ? I live in France and only have regular ones
      Thanks x

    • Jane's Patisserie on March 6, 2023 at 11:17 am

      Hiya! Sadly they would likely dissolve during baking! Hope this helps! x

  6. Jane on June 16, 2021 at 2:37 pm

    Hi Jane,
    How would I turn these into a NYC cookie?

  7. Jane on June 16, 2021 at 2:08 pm

    Hi Jane,
    Was wondering how I could turn this into a NYC style cookie?

  8. Andrea on February 2, 2021 at 3:04 pm

    Hi Jane,
    I don’t have malt powder – do I need to add cocoa powder or can I just go ahead with the 275g plain flour?

    Thanks x

    • Jane's Patisserie on February 2, 2021 at 8:04 pm

      You can go plain (but I usually use 300g flour in plain cookies), or use 200g plain flour and 50g cocoa for chocolate ones x

  9. Kirsty on January 18, 2021 at 9:15 am

    5 stars
    These are delicious. Easy to follow instructions.

  10. Faye on December 4, 2020 at 1:01 am

    I was thinking of making this recipe for my sisters birthday next week, but instead of individual cookies I was thinking of doing it as one giant cookie? Would this be something that would work, and what kind of cooking time would you expect for this?

    • Jane's Patisserie on December 4, 2020 at 8:37 am

      You can use it like my cookie bars – a 9″ square tin for about 20-22 minutes works well!

  11. Bekki on November 28, 2020 at 7:58 am

    Hi Jane

    Would I be able to freeze malteser spread like with the Nutella stuffed cookie recipe and put inside? X

  12. Sophie Christian on August 29, 2020 at 8:57 pm

    5 stars
    Love love love this recipe!

    How long do you think I would have to cook if I froze the dough mix?

    • Jane's Patisserie on August 30, 2020 at 8:53 am

      Maybe 1-2 minutes longer but thats all!

  13. Sami on August 15, 2020 at 11:37 am

    I just wondered if this would work with Horlicks and some cocoa powder in there as well? If so, would I need to change the quantities of anything and how much cocoa powder would I need to use?
    Love your recipes so much, can’t wait to make these later! ☺️

    • Jane's Patisserie on August 15, 2020 at 8:16 pm

      I would usually use about 30g or so cocoa powder in place of flour, to make a cookie chocolate flavoured – so maybe use 20g cocoa, 20g horlicks in place of 40g flour? xx

  14. Beth on August 3, 2020 at 2:33 pm

    Are these gooey or crunchy? I like a more gooey style cookie so Checking before baking!

    • Jane's Patisserie on August 3, 2020 at 2:40 pm

      That depends how long you bake them for – if they are over baked slightly they will be crunchy, so maybe bake for slightly less time and they’ll be fine!!

  15. Amy Williams on August 3, 2020 at 1:55 am

    5 stars
    I’m amazed at all your experimenting Jane! I always thought only cooking chocolate would survive the oven so I’m surprised you’re able to use so many chocolate bars… how do you know what will work and what won’t? Is there a rule or do you just have to try it and see how it goes?? Would love to use your recipes as a base and do some experimenting of my own.

    • Jane's Patisserie on August 3, 2020 at 12:13 pm

      It’s generally just about seeing what happens once it comes out the oven – for example, Maltesers inside brownies can dissolve quite a lot I find, but cookies are baked for so little time I find it works!

  16. Harvinder on July 29, 2020 at 8:22 pm

    5 stars
    Hi Jane,
    If I don’t have light brown sugar is it possible to use Demerara sugar as a substitute?

    • Jane's Patisserie on July 30, 2020 at 3:54 pm

      Sometimes Demerara can leave a grainy texture so you can, or just use all granulated!

  17. Helen Bray on July 19, 2020 at 8:01 pm

    These look delicious, definitely going to give them a go.Can the cookies be frozen after baking?

    • Jane's Patisserie on July 19, 2020 at 10:45 pm

      Yes they can – although the raw dough can be frozen and baked later on which I find better!

  18. Angelina Sullivan on July 5, 2020 at 4:49 pm

    5 stars
    OMG these are do easy to make and soooo good I took some into work and now they all want some made

  19. Faizah on June 17, 2020 at 8:01 pm

    Hi Jane how could I make these into a chocolate dough version? Xx

    • Jane's Patisserie on June 18, 2020 at 7:32 pm

      Hey! I would take out 40g of flour, and use 40g of cocoa powder! x

  20. Ellie on June 12, 2020 at 10:47 am

    Can you use Malteser hot chocolate? I don’t have anything else in?

    • Jane's Patisserie on June 12, 2020 at 10:49 am

      Hiya, I wouldn’t recommend that – I would use 25g flour or cocoa powder!

  21. Kara on May 10, 2020 at 12:18 pm

    Hi do I flatten the cookies prior to baking?

  22. Rebecca Scarrott on May 5, 2020 at 9:22 pm

    Are you able to freeze this dough like the NYC cookies and cook from frozen?

    • Jane's Patisserie on May 5, 2020 at 9:37 pm

      Yes, but that may make the Maltesers go a little funny!

  23. Phil on March 13, 2020 at 2:12 pm

    Hi Jane, I’ve made these first the first time today and noticed that the dough is quite dry and feels like theres not enough for the amount of maltesers and malteser buttons the recipe calls for. Meant they would fall apart a bit whilst forming them before they went in the oven.

    Any advice on how to get around this? Less flour? Splash of milk? Less maltesers? (Nah, scratch that last one lol!)

    • Jane's Patisserie on March 13, 2020 at 2:43 pm

      The dough is meant to be drier to stop them spreading – I use exactly the recipe and they turn out how they do in the photos. If you alter them, it may risk them spreading too much!

  24. nicola lindsey on February 27, 2020 at 2:26 pm

    Hi there, i am going to make these the weekend and wondered if you need to chop up the Maltesers as well or do they go in whole. Many Thanks

  25. Joanna Hawkridge on February 25, 2020 at 2:56 pm

    5 stars
    These are great and I have to say I also thought the mixture dry and doubled check to see if you needed to crush the whole Maltese’s
    To form cookies but seeing no references to that I pushed on and glad that I did as they turned out really well.
    I must admit I would have been surprised if they hadn’t as all the recipes I have made of yours (and there’s quite a few) have always been a success.
    So thank you.

    • Jane's Patisserie on February 25, 2020 at 8:03 pm

      That’s okay! I always find with any recipe it’s better to try it as written first, and then if it fails have a check after haha!

    • Bethan on December 19, 2020 at 7:59 pm

      Hello jane

      How long do they normally last? Wanted to try and post some to my family in wales

      Thanks bethan

    • Jane's Patisserie on December 20, 2020 at 9:21 am

      I usually say 3-4 days! X

  26. Louise Green on September 27, 2019 at 8:21 pm

    These look great. Does it matter if you use ‘light’ malt powder (the one to be mixed with water) instead of the ones designed to be made with milk? x

    • Jane's Patisserie on September 27, 2019 at 8:51 pm

      I would say yes – you really need the milk ones when using powders such as this, hot chocolate powders etc!

  27. Angie Webber on September 11, 2019 at 9:34 pm

    5 stars
    Thank you Jane a 5 star recipe as always. Your recipes always get me compliments but it’s all down to you! I found when making these the chocolate didn’t fit in but they do taste so so good so I thank you.
    P.s how are you not the size of a house 😉

  28. Becky on September 7, 2019 at 8:53 pm

    5 stars
    I made these recently and they were amazing! I made them slightly too big, so they were more the size of supermarket bakery cookies but a billion times tastier.
    They were so easy to make too, do you think they could be frozen?

    • Jane's Patisserie on September 7, 2019 at 9:37 pm

      Yes they could be! It might make the Maltesers go a little funny after, but they’ll still taste great!

    • Kirsty on April 4, 2020 at 5:52 pm

      5 stars
      I made some yesterday through a different website and they were awful! I then was sent Jane’s page and thought I’d try this recipe out and it was amazing!!! Thank you Jane! I was short by around 50g of maltesers but still came ok brilliant! Not to stop eating them all…

    • Jane's Patisserie on April 4, 2020 at 6:03 pm

      Awh yay!! I’m so glad you enjoyed them!!

  29. Elena on September 15, 2018 at 4:16 pm

    Hi Jane
    I’ve just made the Malteser cookies , they didn’t spread for me I thought my mixture was too dry as it didn’t bind together at the end. I am going to try again , Should I add more melted butter ?

    • Jane's Patisserie on September 15, 2018 at 5:10 pm

      They’re designed to not spread much so they don’t turn into pancakes – you can either leave out a bit of flour (25-50g) or flatten them down a bit before baking x

  30. Adam on August 12, 2018 at 2:13 pm

    5 stars
    Delicious! Turned out amazing!

  31. Nicola Smith on August 12, 2018 at 1:48 pm

    3 stars
    I’ve been making cookies from your recipes for ages, then always turn out amazing !! I’ve just tried to make the Malteser ones and when baked they have hardly spread at all. I noticed that the dough was different to other cookie dough’s but I put this down to use of melted butter… is there any reason why they haven’t spread ?

    • Jane's Patisserie on August 12, 2018 at 2:13 pm

      Hiya – Many of my recent cookie recipes use melted butter – its just a thick cookie dough to prevent flat cookies. They’re meant to be thick. Next time just squish them a bit and they’ll be dandy.

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