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Malted Chocolate Cookies

Malted Chocolate Cookies

A recipe that ticks all the boxes! These crisp cookies are made extra delicious with the addition of crushed malted chocolate balls on the inside and whole ones on top!
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You Will Need:

Main Dish
  • 1 x 390 g Ina Paarman’s Choc Chip Cookie Mix
  • 125 g butter at room temperature
  • 1 extra large or jumbo egg, at room temperature
  • 250 g malted chocolate balls
  • 90 g milk chocolate
Main Dish
  • 1 x 390 g Ina Paarman’s Choc Chip Cookie Mix
  • 125 g butter at room temperature
  • 1 extra large or jumbo egg, at room temperature
  • 250 g malted chocolate balls
  • 90 g milk chocolate

Ina’s Tip

Alternatively use dark chocolate softened with ½ cup of cream for spreading.

Method:

Adjust oven rack to one slot above the middle shelf. Preheat the oven to 180 °C. Line baking trays with baking paper. Mix according to box instructions.

Crush ½ cup of malted chocolate balls in a plastic bag with a rolling pin. Add to the cookie dough and mix it in.

Roll teaspoons of the dough into balls. Place them 5 cm apart on the prepared trays.

Bake for 10 - 12 minutes until golden. Remove the baking tray from the oven and leave the cookies on the baking tray to firm up.

Melt the chocolate over gentle heat. Put a dab of chocolate on each cookie and top with a chocolate ball. Leave to set.

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