If you’re in Canada, the UK or Australia, as well as a variety of other countries, you know them as Maltesers. If you’re in the US, you know them as Whoppers. The finer flavor points of the candies are often debated by fans of the individual brands, but no matter what you call them, they’re always delicious. The candies I’m referring to, of course, are malted milk balls: light, crisp, spherical malted centers enrobed in a layer of creamy chocolate. If you haven’t had them before, you’re missing out. And if you have had them, you certainly don’t need me to tell you how tasty they are.
I took the inherently tasty candies (Maltesers, in my case) and mixed them into some cookie dough for a new take on a chocolate chip cookie and a new way to eat the candies (although I can’t say I have any complaints about eating them on their own).
The cookies turned out spectacularly. The candies maintained their integrity far better than I had anticipated, so that every bite or two delivered an extra boost of chocolate and malt from some of the larger pieces. The centers took on a slightly chewy texture and caramely flavor after they melted in the oven, which added some interesting texture to the cookies, which were slightly chewy, but crisp at the edges. Since I coarsely chopped the Maltesers, there were many smaller bits of candy mixed into the dough in addition to the larger pieces. These smaller bits gave the cookie a subtle overall maltiness, which I’m sure could be played up further with the addition of a little bit of malt powder if you really want something that packs more of a punch.
The cookies smell amazing when they are baking and I’d say that they are absolutely at their peak on the day that they are baked. That said, the cookies will keep well in an airtight container for several days if they last that long.
Malted Milk Ball Cookies
2 1/4 cups all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3/4 cup butter, room temperature
1 cup sugar
1/2 cup milk
1 tsp vanilla extract
1 1/2 cups roughly chopped maltesers/whoppers/malted milk balls
Preheat the oven to 350F and line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, cream together butter and sugar until light and fluffy. Stir in milk and vanilla, then gradually blend in the flour mixture. Do not overmix; stir only until no streaks of flour remain. Stir in the chopped Maltesers/Whoppers/Malted Milk Balls.
Drop into 1-inch balls (tbsp sized balls) on the prepared baking sheet and bake for 12-14 minutes, until lighty browned.
Cool on baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely.
Makes about 3-dozen cookies.