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  • Writer's pictureKatie Brown

Chunky Malteaser Button Cookies

I’m back with a new recipe, unfortunately, my cookie addiction is getting slightly out of control, I fear that I might have to ban cookie baking for a short while. But, that’s not going to stop me from starting this post with a factual twist, did you know that the top 5 cookie flavors in America are:

  1. Peanut butter cookies.

  2. Oreos.

  3. Oatmeal raisin.

  4. White chocolate chip macadamia.

  5. Sugar cookie.

They all sound pretty good to me, although I could leave the whole “Sugar Cookie” and swap it for more Oatmeal Raisin cookies, however that’s just my personal choice.

Did you know? : Brits eat 52 biscuits per second on average and our favourite is chocolate digestives

I prefer to bake cookies instead of biscuit’s because to me a biscuit is something we dunk into tea when desperately seeking comfortable a mid-afternoon boost. When I think of cookies, I think of dessert, I consider huge chocolate chunks, a chewy twist and the ideal bake for a quick snack or a gift.

A gift? You might ask, well yes, what could be better than gifting freshly baked cookies. I’m keen on making friends and influencing people in the best possible way, cookies help. I suppose cookies say’s “I like you” or “I care enough to bake for you” or even “I really wanted to eat raw cookie dough and you are my excuse“.

My dear friend loves Maltesers, but I knew that sadly they wouldn’t work in this bake, so I turned to Malteaser Buttons, chocolate chunks and a sprinkle of “I hope that you think these are delicious“.

Makes – 15 Cookies


  1. 250g Self Raising Flour

  2. 120g Chocolate chips/chunks

  3. 93g Malteaser Buttons

  4. 225g Caster Sugar

  5. 125g Butter (room temperature)

  6. 1 Egg (beaten)

  7. 1 teaspoon vanilla extract

  8. A pinch of salt


  1. Pre-heat your oven to 170 degrees and in a large bowl mix together your dry ingredients (Flour – Sugar – Salt & Chocolate Chunks) and line a couple of baking trays with grease-proof paper.

  2. Now mix in your butter, vanilla extract and egg and mix to form a dough and I recommend taking a small (or large) teaspoon of dough to roll into a ball and then place this on your tray/paper combo and press down to create your cookie!

  3. Once your cookies are on tray’s oven bake for no more than 8-10mins for the perfectly gooey and slightly chewy cookie. When your cookies are out of the oven leave on the baking tray for 5 mins before transferring to a cooling rack (or plate) whilst they cool and harden.


What would be your dream cookie?



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