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Malted Milk Ball Cookies, or Malteser Cookies

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malteser cookies

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.

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  • linda
    August 24, 2007

    What an original idea…never heard of Maltesers in cookies… they can’t be anything but delicious!

  • blondie
    August 24, 2007

    Wow these cookies look great! i really have to try to make them this week. Candy + cookies cant get much better!

  • meeso
    August 24, 2007

    What a great idea!!! My mom loves Whopper’s and she always eats them…I need to try these, I bet she’d love them!

  • Lisa
    August 24, 2007

    I’m so excited to try these! Although I prefer the stronger malt in Whoppers, you can only get Maltesers in Poland, but I did bring some malt powder back on my last visit to the States so I’ll add some of that. YUM!! Thanks for a super idea!

  • May
    August 25, 2007

    I love anything malt. I just bought malted milk powder from King Arthur and I’d love to see more malt recipes.

  • marye
    August 25, 2007

    my husband is addicted to whoppers…I need to try these!

  • Nirmala
    August 27, 2007

    Simple yet delicious looking cookies! Would love to try but in India malted balls are bit costlier. But we get milk gova in super markets. Will try with that and let you know! Thanks for sharing!

  • Kevin
    August 27, 2007

    These look really good. It has been a long time since I have had Whoppers…

  • lynn
    September 3, 2007

    hey, no eggs?
    anyway, what a great idea! do you think using Crunchie would work too?

  • Amanda
    September 7, 2007

    I made these today, and mine came out completely flat. Don’t get me wrong, they are absolutely delicious, but very crunchy and flat. That are nothing like the ones you made (in the picture). Any idea what I could have done wrong? I thought I followed the directions perfectly, but who knows. I did end up adding 3 tablespoons of malt powder to the recipe because I really love malt. Perhaps that is the culprit? Anyways, thanks for another wonderful recipe!

  • Fieza
    September 8, 2007

    Great idea Nic! I can’t wait to try this recipe. I’ve tried some of your other recipes before and everything turns out great. I’ve got great reviews from my family and friends. Big thanks to you!

    Amanda, I haven’t tried the recipe yet, but I think the culprit probably is the malt powder. You should try following the exact recipe the next time and compare it. That always works for me.

  • Miss Huckleberry
    September 19, 2007

    I made these last night and also encountered problems. I followed the recipe exactly as it’s posted and they didn’t turn out like I would expect a cookie to. Mine weren’t flat, they were nice and puffy but the texture was closer to a brownie or cake rather than a cookie. All taste-testers agreed there wasn’t much Whopper (in my case) flavor and one even said they would’ve never guessed there were Whoppers inside! I’m so bummed- I had such high expectations for these. I will try again but I’ll probably experiment with a chocolate chip cookie recipe & substitute Whoppers. *Sigh* Could it have anything to do with the lack of egg??

  • Megan
    November 6, 2007

    Add egg. These are wonderful with 1 egg

  • Brian
    December 9, 2007

    these are good but I was surprised that I didnt discern the taste of either malt or chocolate in the cookies. Im a principal and made them at home with my kids for the teachers at my school. The kids and the teachers loved them. They arent a real spectacular looking cookie, but they were a hit.

  • Robyn
    March 21, 2008

    In Canada they are called Whoppers 🙂

  • casey
    December 10, 2008

    This recipe needs an egg, they’re tasty without but very flat and the whoppers get too melted.

  • Dr Drake Ramore
    December 21, 2008

    Tend to agree w/ the latter responses…cookie is too plain for my tastes. Maybe beef it up w/ more malt? Chocolate? Whoppers?

  • Jayden - Emo Boy
    January 6, 2009

    Maltesers or honeycombed biscuit balls are my favorite dish.. your recipe seems to be rather simple.. i’m sure that my children will like themm..

  • Teresa
    April 4, 2009

    I just made these cookies for Easter. I followed the recipe exactly but I added an egg. My cookies came out flat. I added another half cup of flour and they came out perfect. They are yummy!!!!!!

  • Pelchat Lise
    October 8, 2010

    Vous avez fait un concours avec les Maltesers pour amasser 8 coupons de sacs et vous les poster pour recevoir des billets de cinéma dans les 6 semaines…….

    C’est de la merde tout ça et fausse publicité car ça fait plus de 9 semaines et JAMAIS j’ai reçu des billets de cinéma.

    Au Canada

  • Bee Gianni
    July 23, 2017

    Whoppers get soggy in frosting, maltesers are my first choice.

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