Jamie Oliver’s double chocolate malt cookies

One of the reasons I like Jamie Oliver so much is because his recipes seem like something I can make. They’re homey but they can be fancy too. Because I am no Gordon Ramsay – I’ll leave those recipes to The Husband.

I saw this recipe on his FoodTube channel and it looked like my kind of easy so of course I was going to try it out. And that’s a big thing baking wise for me – it has to be easy and it has to be quick. Because I have a toddler and therefore have limited time (I am also lazy and use my toddler as an excuse). The ingredients for this recipe are also things that I had in my pantry or were easy to get in stores.

What you’ll need:

Jamie Oliver's double chocolate cookies

Horlicks, Whispers, chocolate, ground almonds, marshmallows, self raising flour, butter, condensed milk

 How do I make these bites of deliciousness?

First you’re going to break the chocolate into bits and add the butter. If your butter isn’t soft then make sure to break them into smaller bits because they will melt easier. Put the stove on a LOW heat – chocolate melts very quickly. I used 85% because I couldn’t find 70% as recommended.

Jamie Oliver's double chocolate cookies

Jamie Oliver's double chocolate cookies

Devil's double choc malt cookies

 Take the chocolate off the heat and add the condensed milk. If you can’t scrape it all out that’s okay, you can eat the rest with a teaspoon later like I did.

Devil's double choc malt cookies

Next add the ground almonds and Horlicks. Stir it up then add the flour.

Devil's double choc malt cookies

Devil's double choc malt cookies

Devil's double choc malt cookies

Check that professional flour mark on the side because I forgot the bottom of the sieve.

Devil's double choc malt cookies

Transfer to a bowl and chill in the fridge for no longer than 30 minutes. You need it to still be pliable when you add the yummy stuff. In the meantime, while it’s chilling heat your oven up to 170 degrees.

Devil's double choc malt cookies

 When that’s done add in the crushed Whispers and marshmallows (or white chocolate bits).

Devil's double choc malt cookies

Jamie Oliver's double chocolate cookies

Work them in with your hands. It’s quite oily but that’s what makes it lekker fudgey in the the centre. Divide them into balls and press down slightly. You don’t want them too flat because then they’ll be crunchy in the middle. 

Jamie Oliver's double chocolate cookies

Ready to go into the oven

Wait 12 minutes and then you will have these delicious things wafting around your house and everyone will think you’re a domestic goddess*.

Jamie Oliver's double chocolate cookies

Jamie Oliver's double chocolate cookies

 In hindsight the marshmallows were not that great of an idea. I am obviously no baker otherwise I would have known this. They were just crunchy so I’d probably stick with the white chocolate. I should just listen to Jamie really. 

Jamie Oliver's Double Chocolate Malt Cookies
Yields 24
A cookie that's crispy on the outside and fudgey in the middle.
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Prep Time
50 min
Cook Time
12 min
Total Time
1 hr 2 min
Prep Time
50 min
Cook Time
12 min
Total Time
1 hr 2 min
  1. 50 g unsalted butter
  2. 200 g quality dark chocolate (70%)
  3. 1 x 396 g tin of condensed milk
  4. 25 g ground almonds
  5. 2 heaped teaspoons Horlicks
  6. 200 g self-raising flour
  7. 100 g Maltesers
  8. 50 g quality white chocolate
  1. Melt the butter and chocolate in a pan on a low heat until smooth and combined, stirring occasionally.
  2. Remove from the heat and stir in the condensed milk, followed by the almonds and Horlicks.
  3. Sift in the flour and a pinch of sea salt, mix together, then chill in the fridge for 20 to 30 minutes (no longer).
  4. Once cool, but still pliable, smash up the Maltesers and roughly chop the white chocolate, then mix it all together.
  5. Preheat the oven to 170°C/325°F/gas 3.
  6. Divide the mixture into 24 equal-sized balls and place on a couple of large baking trays lined with greaseproof paper.
  7. Flatten each a little – like squashed golf balls (you can freeze them at this stage to bake another day if you like) – then bake for around 12 minutes, or until chewy in the middle and firm at the edges.
  8. Leave to sit in the tray for 5 minutes, then transfer to a wire rack to cool.
  1. Jamie used white chocolate but I substituted with marshmallows because I had them and why not? I also used Whispers instead of Maltesers because they were easier to come by.
Surviving the Madness
 Take a look at the video on Jamie’s channel and you’ll see how super easy it is. *Even this fake domestic goddess could do it!   


  1. Zeenat

    March 23, 2015 at 10:39 am

    omg these look amazing!!!!

  2. Saajida

    March 23, 2015 at 10:39 am

    Ooh gosh, these looks divine!!!

  3. Celeste

    March 23, 2015 at 2:47 pm

    I’m definitely going to try these and I’ll listen to you and Jamie and stick to white choc.

    1. Zayaan Schroeder

      March 23, 2015 at 2:50 pm

      My husband says he likes the marshmallows though so I guess it’s about what you like.

  4. stephanie videira

    March 23, 2015 at 9:16 pm

    ya thanks for posting the recipe i was drooling the whole weekend thinking of them 🙂

    1. Zayaan Schroeder

      March 23, 2015 at 9:32 pm

      You’re welcome! They’re very yummy!

  5. Yumna

    March 28, 2015 at 6:59 pm

    I know you said it’s oily once you start making the cookies, however the sticky hands are another thing. Just trying to gather some mixture to make a ball without it being stuck on your fingers…lol

    1. Zayaan Schroeder

      March 28, 2015 at 8:02 pm

      Weird, I didn’t have sticky hands. But then again I am no baking genius so I wouldn’t know how to trouble shoot. Um, a bit of flour on your hands maybe? Let me know how they come out though!

    2. Zayaan Schroeder

      March 28, 2015 at 8:06 pm

      I referred back to that video the whole time I was making it to make sure I was doing it right – that’s how much I don’t trust myself in the kitchen! Man, I really hope they come out nice – they’re SO good!

      1. Yumna

        March 28, 2015 at 9:47 pm

        They actually are really yummy. I’m not good at following directions so I improvised and did my own thing too. No white chocolate but extra almonds, that kind of thing. I didn’t watch the video though, maybe I should have because google told me 1ml equals 1gram which I’m still sceptical about

        1. Zayaan Schroeder

          March 28, 2015 at 10:19 pm

          Yeah, 1g doesn’t necessarily equal 1ml because weight and volume aren’t always equal. I think it’s a highly adaptable recipe in terms of what you can add in afterwards.

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    May 20, 2016 at 9:02 am

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  7. Johnson Lee

    October 24, 2016 at 2:56 pm

    I made these but my cookies are really flat and looks nothing like yours. ( I added slightly more condensed milk)

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