Malteser, Rolo & Crunchie Cookies

Malteser, Rolo & Crunchie Cookies

These cookies have a deliciously crispy outside due to the crunchie bars, a malty chocolate flavour due to the maltesers and a goey chocolatey, caramel centre due to the rolo!


100g unsalted butter
125g light brown sugar
150g caster sugar
1 1/2 tsp vanilla extract
1 egg + 1 egg yolk
325g plain flour
1 tsp bicarbonate of soda
50g Maltesers
2 packets of Rolos
4 treat size Crunchie bars



1) Preheat your oven to 180 degrees.

2) Line a baking tray with baking parchment.

Lined baking tray

3) Measure the brown sugar and butter into a bowl together.

Brown sugar and butter

4) Place the bowl in the microwave for 30-40 seconds to melt the butter and sugar. (This will stop there being lumps of sugar in the cookies!)

Melted butter and sugar

5) Add the melted butter and brown sugar into the caster sugar and mix.

Melted butter and brown sugar into caster sugar

Sugars and butter mixed

6) Add in the egg and egg yolk and mix.

Adding in the eggs

7) Add in the vanilla extract.

Vanilla extract in

8) Add in the flour & bicarb and mix.

Flour and bicarb in


9) Measure out the maltesers and put them into a sandwich bag. Give them a good whack with a rolling pin and then empty the crushed maltesers into your cookie dough and make sure they are thoroughly dispersed!


Whacked maltesersMaltesers in the dough!

10) Using the same sandwich bag, put the crunchie bars inside, whack them with the rolling pin and empty the chocolately honeycombe crunch into a bowl.

Crunchie bars

Whacked crunchie bars!Into a bowl

11) Make an assembly line of cookie dough, rolos and crushed crunchies.

Assembly line

12) Make a large ball with the cookie dough and push a rolo into the centre.
Dough ball

Rolo into dough

13) Make sure the rolo is surrounded completely by dough and roll the dough ball in the crushed crunchie.

Rolling the ball in the crushed crunchie

14) Place the dough balls on to a baking tray in batches of 6 and place in the oven for 14-16 minutes.

Ready to bake!

***NB:If like me, your oven is hotter on one side, make sure you turn your tray around about 2 or 3 minutes before the end of the baking time!***

15) Once removed from the oven, transfer the cookies to a wire rack or cake plate immediately.



***NB:Remember the golden rule – cookies should still be soft when you take them out of the oven! If they are hard when they come out of the oven, you may well break a tooth on them when they finally cool!***


This recipe makes 16-18 cookies and should be stored in an airtight container at room temperature for up to 3 days.