A not-so-perfect chewy cookie with crispy edges; filled with chocolate malted balls, this Easter Bunny Roadkill Cookie makes it look like the bunny has been run over by a truck!
Isn’t that a lovely recipe title? You can thank John.e for that one!! I must say though, after taking a long second look at the cookie, he wasn’t too far off in naming it such an aggressive, non-Easter-y title!
These cookies are the result of a calorie filled, gut busting, buttons 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!
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.
I decided to crush the malted balls so that I could get them more evenly distributed throughout the cookie. I knew that by crushing them, I would release some of the sweetness that is locked inside the malted balls, so 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 a dust. There will still be chunks of the egg left, but that much dust will cause issues when baking. The center of these eggs melt 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 which would create a sticky mess when baked.
The second approach was to place the malted chocolate eggs into a large resealable bag and to 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. I was able to drop a few of the malted chocolate eggs into the bowl at a time and just lightly tap the top of each egg, which resulted in nicely uniform chunks of the malted chocolate eggs. Third time’s a charm, so they say!
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 the 10 and 12 minute mark, the cookie went from a slight mound, to a very thin chewy cookie with crispy edges. Anything under 10 minutes and the batter was still raw in the center.
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 the 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, or do not have the Easter chocolate malted balls, regular Whoppers or Maltesers will give you the same result. You just won’t have the Easter colours and 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 and 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
- 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)
- 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.
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