Spelt Cookie Cups with Malteser Ganache

 

 

If you love cookies but want something a little more indulgent, these spelt cookie cups with Malteser ganache are for you. A buttery, melt-in-the-mouth spelt shortbread forms the base, baked into sturdy little cups and filled with creamy Nutella and a rich Malteser ganache.

They look impressive but are surprisingly simple to make, and with just a small batch of six, they’re the perfect treat to share.

 

 

 

Spelt cookie cups with Malteser ganache

My base cookie recipe

Creating spelt cookie cups

Cookie cup or thumbprint cookie: what’s the difference?

Why spelt flour works wonderfully in cookies

Nutella and Malteser ganache

Why you need to try these cookie cups

More spelt cookie recipes

 

 

 

 

Spelt cookie cups with Malteser ganache

This simple recipe is made with just butter, icing sugar, vanilla, and spelt flour, giving you a dough that is buttery, light, and just sweet enough without being overpowering. Using icing sugar instead of granulated sugar is the key to the texture. As a result, the cookies have a fine crumb and that melt-in-the-mouth quality that makes them so irresistible.

They are filled with a creamy, rich Nutella and Malteser ganache that is smooth and delicious. Although they may appear fiddly, appearances can be deceptive as there is nothing more complicated than creating little wells in the straight out of the oven cookies to fill with your ganache.

A fairly small batch of 6 cookie cups that can easily be doubled, there will be no need to come back for more. They are hefty, sweet and more than enough to satisfy any cravings.

 

My base cookie recipe

There’s a reason why I use the same base cookie recipe time and time again. It never lets me down. Fool-proof, reliable, and versatile. Exactly what you want in a cookie dough. I don’t just use it for cookie cups either. It’s the same dough I’ve used to make my shortbread cookie sandwiches and spelt butter cookies.

It works brilliantly in other variations too. Once you have this recipe in your repertoire, you’ll find yourself reaching for it again and again.

The cookie dough preparation is straightforward without unnecessary faff. After creaming the butter and icing sugar until pale and fluffy, the flour is mixed in until a soft dough forms.

For this recipe, I simply divided the dough into six portions and baking them in a muffin tin helps the cookies keep their shape and ensures they’re thick enough to hold a generous filling.

 

 

Creating spelt cookie cups

Although the base cookie dough is something I am so familiar with, making these spelt cookie cups with Nutella and Malteser ganache was such a joy. Recipe testing can feel like a rollercoaster at times. Some days, an idea just doesn’t translate from head to oven, and the sense of disappointment can be real (and yes, that happens to me more often than I’d like to admit). But when everything comes together? The feeling is pure magic.

Happily, these beauties fell firmly into the success category. Every stage was smooth and effortless, which is always a good sign. I’ve made cookie cups plenty of times before, so I had a feeling they would turn out well, but the result still exceeded my expectations. The cookies are buttery and light, with just the right amount of crispness on the outside while being sturdy enough to hold their filling. Last time, I used this recipe for a different flavour combination, and I knew I wanted to push it further.

One of the most satisfying steps for making cookie cups is pressing the centres down while they’re still warm from the oven. I usually reach for a measuring spoon to create neat wells, but you can use anything round that fits. The trick is to press gently but firmly so the well is deep enough for filling, without cracking the sides. Once cooled, the cookies lift easily from the tin, leaving you with sturdy little edible cups ready to be filled with whatever your sweet tooth desires.

 

 

 

 

 

 

Cookie cup or thumbprint cookie: what’s the difference?

At first glance, cookie cups and thumbprint cookies might look similar, both have a well in the centre ready to hold something delicious. But there are a few key differences that set them apart.

Cookie cups are usually baked in a muffin or cupcake tin, which gives them a more uniform, cup-like shape and makes them sturdier. They’re often slightly larger, with thicker edges, so they can hold generous fillings like ganache, Nutella, or even cheesecake. The dough is typically soft and buttery, but strong enough to maintain the cup shape after baking.

Thumbprint cookies, on the other hand, are generally smaller and flatter. My caramel thumbprints are a good example. They’re made by rolling dough into balls and pressing a thumb (or the back of a spoon) into the centre to create a shallow well. The well is usually just deep enough for a small amount of jam, chocolate, or other filling. Thumbprint cookies are more delicate and have a finer crumb, making them perfect for dainty treats rather than heavy fillings.

In short: cookie cups = sturdy, filled, indulgent little cups. While thumbprint cookies = delicate, flat, filled-in-the-centre treats.

Of course, it’s possible to create a hybrid. My raspberry thumbprints are a little thicker than normal, but not quite a cookie cup. They have raspberries in the actual dough and are filled with a simple vanilla drizzle.

 

Why spelt flour works wonderfully in cookies

One of the best things about spelt flour is how easy it is to use in place of regular white flour for cookies and cakes. Admittedly, bread needs a little more adaptation, but with cookies it’s essentially a straight swap. I haven’t noticed any difference in texture or flavour compared to using white flour. The dough behaves the same way, the cookies rise and hold their shape just as well, and the results are equally soft, tender, and delicious.

Spelt flour has a naturally wholesome character, but it doesn’t overpower the flavours in your cookies. It’s an easy way to make a slightly more wholesome cookie without changing anything else. No adjustments, no compromises, just swap and bake. The same can be said for using spelt in cakes. And if you don’t believe me, have a read of my interesting comparison, spelt vs plain flour: which makes the best cupcake?

Of course, if you prefer, regular white flour can be used in place of spelt and will create the same delicious cookie cups.

 

 

Nutella and Malteser ganache

The real beauty of this recipe is that you can change up the filling depending on your mood. 

This time around, I debated between making a chocolate cookie cup or a blueberry cheesecake version. My heart wanted cheesecake, but my head knew that if I did, I’d end up eating all six myself. My teenager has a firm “no fruit in cookies and cakes” stance, so I saved that idea for another day.

In the end, I went with a double-layer filling of Nutella and Malteser ganache. And honestly, it was the best decision. First, a generous spoonful of Nutella went into each cookie cup, creating that familiar creamy, nutty base. Then I topped it with silky ganache made from milk and dark chocolate, with crushed Maltesers folded through for crunch and extra chocolatey goodness.

The ganache itself was so good I had to stop myself from eating it straight from the bowl. I love ganache because it’s endlessly adaptable: change the chocolate-to-cream ratio and you can make anything from a glossy glaze to a thick ganache to make truffles. If you’ve never made it before, or not sure which rations you need to use, Baker Bettie has a fantastic, easy to understand tutorial.

 

 

 

 

 

 

Why you need to try these cookie cups

Once the cookie cups were assembled, I knew they were special. One bite and I was in sweet heaven. The combination of spelt, buttery cookie, creamy Nutella, and crunchy Malteser ganache was out of this world.

My 15-year-old, who can be a harsh food critic, devoured one and declared them perfect. His exact words: “The buttery cookies and the Malteser ganache, which isn’t too sweet, match each other perfectly.” Music to my ears.

These spelt cookie cups with Nutella and Malteser ganache are absolute monsters. They’re indulgent, rich, and generous. They’re the kind of bake you could share, though I won’t judge if you don’t.