(Optional) Freeze your spread in an ice cube tray a day before making these cookies. See the filling section above for more explanation!an ice
I use a stand mixer with the paddle attachment, mix the butter and caster sugar together until combined. This will take 1-2 minutes in an electric mixer (I use speed 3).
Add the dry ingredients (Baking Powder, Salt, Bicarb, Plain Flour, Malt Powder, Cornflour and Chocolate) into the bowl and mix for 30 seconds.
Add in your egg, egg yolk and golden syrup into the mixture and mix until a cookie dough is formed (the dough will start coming away from the bowl which means it is ready!)
Divide the dough into cookie balls, I weighed the dough out to make each cookie 110g-120g each!
If you have frozen your spread in icecubes, flatten your dough, add the filling and wrap the dough around the filling, make sure all the filling is covered back in cookie dough to avoid leakage!
Place them on a lined baking tray, or into a container lined with baking paper. Chill them in the fridge/freezer for 20-30 minutes.
While your dough is chilling, pre-heat your oven to gas mark 5/190c/170 fan.
Once chilled and your oven is pre-heated, place the cookie balls onto lined baking trays, leaving space (at least 2") between them to spread slightly. I fit 6 cookies onto my tray but you could bake your cookies in batches!
Bake for 12-14 minutes, remove from the oven and leave the cookies to cool on the baking tray completely before moving. Your cookies will continue to cook once removed from the oven which makes the best gooey, soft and chewy cookies!
Once cooled, top with Maltesers spread and crushed Maltesers (this is optional).
Enjoy!
