Spark conversation with this controversially named treat! This not-so-perfect chewy cookie with crispy edges is filled with chocolate malted balls. Prepare a batch of these Easter Bunny Roadkill Cookies and watch for reactions when you suggest that the Easter Bunny has been run over by a truck!

EASTER BUNNY ROADKILL COOKIES
Isn’t Easter Bunny Roadkill Cookies a lovely recipe title? You can thank John.e for that one!! After taking a long look at it though, he wasn’t far off in the name of it! Still, it’s such an aggressive, non-Easter-y title!
These cookies are the result of a calorie-filled, gut-busting, button-popping, pants-tightening, arteries-hardening, coma-inducing, diabetic welcoming, gift from Margaret, my generous coworker.
Her church receives dozens of donations and one of those donations was a full case of Easter Chocolate Malted Balls. Since the church could not get rid of them, her husband, the church janitor, brought them home. Long story short – she offered; I accepted; she brought them to work. FOUR BOXES!
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Now, my John.e loves his chocolate, but not enough to consume this amount. (Even though a 5-pound bag of M&Ms I bought for him a week ago is quickly disappearing!) I did some thinking and thought that it might work if I made a cookie with them.
Originally, I thought about making my regular go-to chocolate chip cookie batter, but omitting the chocolate chips. I thought about stirring the malted balls into the cookie batter. But, malt balls are quite a bit larger than chocolate chips, so each cookie would get like two or three. It needed more.

CRUSHING MALTED BALLS – TRIED, TESTED, AND TRUE!
I decided to crush the malted balls so that I could get them more evenly distributed throughout the cookie. By crushing them, I could release some of the sweetness that is locked inside the malted balls. Therefore, I could cut back on some of the sugar in my regular chocolate chip cookie dough.
I tried several approaches to crushing the malted chocolate balls. The first was in my food processor. Don’t do this. The malted chocolate eggs will turn to almost dust. There will still be chunks of the egg left, but that much dust will cause issues when baking.
The center of these eggs melts down when it touches something wet – like your tongue! But in a wet cookie batter, the centers would break down too easily and too fast. The result would be a sticky mess when baked.
The second approach was to place the malted chocolate eggs into a large resealable bag and pound the heck out of it with my rolling pin. That was a big mistake and I had a huge mess! The candy coating on these malted chocolate eggs is hard and will easily puncture the bag. I had bits and pieces of malted chocolate eggs all over the place!
So, what worked best for me? One of the most simple tools – a primitive tool if you will – my trusty pestle and mortar. Place a few of the malted chocolate eggs into the bowl and just lightly tap the top of each egg. The result will be these nicely uniform chunks. The third time’s a charm, so they say!

INGREDIENTS NEEDED TO PREPARE THIS RECIPE
The following is a list of the ingredients needed to prepare this Easter Bunny Roadkill Cookie recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.
- Butter – Make sure your butter is at room temperature! To be perfectly honest, I have made these with both salted and unsalted butter and there’s no difference in taste or appearance once all is said and done. Use what you have on hand.
- Sugar – Sugar will caramelize when baked, which will help to brown cookies and cakes. In cookies, the sugar will help the dough to spread, and will create a crispness to the bottom of the cookie.
- Eggs – Whenever you set out to bake, make sure your eggs are at room temperature too – just like your butter!
- Vanilla Extract – Probably the most common extract and the most common flavouring used in cakes and cookies.
- Flour – No need for anything special. Just use regular all-purpose flour. I have not tried this recipe with any other type of flour.
- Baking Soda – Commonly known as sodium bicarbonate, or just bicarb, it is a baking ingredient that helps with leavening or rising.
- Salt – This is a common ingredient in baking and cooking. In baking it helps to enhance and balance sweetness.
- Malted Milk Eggs

HOW TO MAKE EASTER BUNNY ROADKILL COOKIES
Begin by preheating your oven to 350 degrees F. Prepare a baking sheet by lining it with a silicone liner or with parchment paper and set it aside until the cookie dough is ready.
Beat together the butter and the sugar. Once well mixed, add the vanilla and the eggs. Mix well until fluffy. At least two minutes. Next, add the flour, baking soda, and salt. Mix well. Add the crushed malted balls, and using a wooden spoon, mix them into the cookie batter. Do not over-mix, just enough to distribute the crushed malted balls through the cookie dough.
Using a small ice cream scoop, scoop mounds of the dough onto the lined baking sheet. Be sure to give the dough mounds room to spread out. They do need quite a bit of room. I would not place more than 8 cookies onto a half-sheet pan. Bake for 10 minutes. Allow the baked cookies to cool for 2-3 minutes on the baking sheet before transferring them to a cooling rack to finish cooling.
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FINDING THE RIGHT BALANCE BETWEEN CHEWY AND CRISPY
My old chocolate chip cookie recipe suggests a baking time of 8 minutes. However, I did find that these needed a few more minutes in the oven. Somewhere between 10-12 minutes, the cookie went from a slight mound to a thin chewy cookie with crispy edges. Anything under 10 minutes and the batter was still raw in the center.

BEAUTY IS A MATTER OF OPINION!
Now, I have to admit, these cookies are not very pretty. Sure, I love the blue, pink, and yellow melted candy shells. But, the shapes of the cookies and their flatness of them make them seem rather unappealing. But, like most things in life, this cookie has to be tasted to truly appreciate its goodness.
If you cannot find Easter chocolate malted balls, regular Whoppers or Maltesers will give you the same result. You won’t get the Easter colours and will have to change the name of your cookie to something less Law & Order-ish.
Now a warning… these are sweet. But, they’re good! I’m writing this up about eight hours after the last batch came out of the oven. I’ve already eaten three. Okay, it wasn’t three, it was four. Or was it five? Alright! It was six!! I’ve had six, okay!
(Seven? I’ll never tell!)
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Easter Bunny Roadkill Cookie
Ingredients
- 1 cup butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups malted milk eggs, slightly crushed (see details in post)
Instructions
- Preheat oven to 350 degrees. Prepare a baking sheet by lining it with a silicone liner or with parchment paper. Set aside.
- In your mixer, using the whisk attachment, mix together the butter and the sugar. Once well mixed, add the vanilla and the eggs. Mix well until fluffy. At least two minutes.
- Next, change out the whisk attachment for the paddle and add the flour, baking soda, and salt. Mix well.
- Remove the bowl from your mixer and add the crushed malted balls. Using a wooden spoon, mix the crushed malt balls into the cookie batter. Do not over mix, just enough to distribute the crushed malted balls through the cookie dough.
- Using a small ice-cream scoop, scoop mounds of the dough onto a lined baking sheet. Be sure to give the dough mounds room to spread out. They do need quite a bit of room. I would not place more than 8 cookies onto a half sheet pan.
- Bake these at 350 degrees for 10 minutes. Allow the baked cookie to cool for 2-3 minutes on the baking sheet before transferring to a cooling rack to finish cooling.
Nutrition
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Healing Tomato says
These are so pretty and look very delicious.
byronethomas@gmail.com says
Thank you! 🙂
Lisa says
Easter egg malt balls are the best! What a great way to use extra easter candy!
byronethomas@gmail.com says
I think so too, Lisa! 🙂
Heather says
I love the name!! Super creative and the recipe looks easy to make and delicious 🙂
Tammy says
I got such a kick out of the title! Such a cute idea and these cookies look fabulous. I LOVE chocolate malt balls but I’ve never had them in cookies. Definite must try! 🙂
byronethomas@gmail.com says
Thank you, Tammy. 🙂
kallee says
What fun easter cookies. And a great way to use up some easter candy
Diane says
Reading directions, when adding crushed malt balls, it says to add chocolate chips….I don’t see that in recipe ingredients or in cookie pictures… if so, how much? I want to make these for my grandchildren 🙂
byronethomas@gmail.com says
You have an eye for detail, Diane! That was a mistake, and I’ve updated the instructions. Thank you for bringing this to my attention!
Linda says
I have not made these cookies yet but you think they look terrible and I think they are absolutely beautiful with the blue, pink, and yellow. It is just Easter and spring all over!!! You did a fantastic job and I know they’ll be delicious using the chocolate chip cookie dough. Malted milk balls I’ve always been a weakness of mine so I know they’re going to be yummy!
byronethomas@gmail.com says
Thank you, Linda. 🙂 Very kind of you to say so!
Lois says
I really enjoyed making these cookies.
Instead of dropping individual i put parchment paper on my sheet cake pan
and spread them out completely to look like a cake. Then i cut them out with my egg cutter
For Easter Eggs.
byronethomas@gmail.com says
That’s a great idea, Lois! Thank you!
Meg says
Oh my! These will most definitely be made for the family that lives across from me. The two young boys will love these.