This Easter was a sad one for me – I didn’t receive a single egg!
Sure, I may have told people that I was trying to be healthy and cut down on sugar, but still… it’s Easter!
On Easter Monday I went out to see if I could find any bargain reduced eggs and treat myself. I don’t know why Easter egg chocolate is better than normal chocolate, but it definitely is…
As it happened, there weren’t any actual eggs (apart from One Direction ones, wonder why no one bought those…) but what Tesco did have to offer my was half-price bags of Malteaster Bunnies – and so the idea for these cookies was born.
The dough on its own is delicious, with Ovaltine powder to give it a distinctive malty taste, but the two bags of massacred bunnies plus a bar of milk chocolate chopped and added to the mix really make these a Malteser-lover’s delight.
My first batch didn’t go entirely to plan, they spread too thinly and were a little oily, but I think I must have measured something incorrectly as the second batch turned out fine, with only 10g less butter difference to the first.
They are still quite thin cookies, falling into the soft and chewy rather than thick and cake category, but I liked them and they went down well with my taste testers at work too.
You could make these at any time of year – just swap the seasonal bunnies for one of those Malteser bars and it should work fine. Actual Maltesers I always find go chewy when baked, but feel free to experiment and let me know how it goes!
Malt-Easter chocolate chip cookies (basic cookie recipe adapted from Cookies & Cups)
- 105g unsalted butter
- 75g light brown sugar
- 25g caster sugar
- 1 tsp vanilla bean paste
- 1 medium egg
- 130g plain flour
- 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp salt
- 50g (two sachets) Ovaltine powder
- 2 bags (around 100g) Malteaster Bunnies, chopped
- 100g milk chocolate, chopped
Chop the butter into cubes then add both sugars and beat until light and fluffy, this will take a couple of minutes. Add the vanilla bean paste and the egg and beat again until well combined, then sift in the flour, baking powder, bicarb, salt and Ovaltine and beat once again until it all comes together. Fold in the chopped chocolate and bunnies, then chill in the fridge for an hour or so.
Divide the dough into equal-sized balls – I got 14, weighing 45g each. Chill again while you pre-heat the oven to 180 degrees (160 fan) and then place spaced out on a baking sheet, 6 at a time. Bake for around 10 minutes, until just starting to crisp around the edges. Leave to cool on the baking sheet – if you try and move them while hot they’ll break and you’ll be forced into eating warm gooey cookie dough, and no one wants that…
I’m entering these cookies into Choclette’s We Should Cocoa challenge, this month hosted by Rachel who chose Easter as the theme. They’re a great way of using up any sad looking bunnies leftover from the weekend!