1. Melt the butter and let cool down slightly, then add together with the two sugars (or xylitol) to a bowl and mix on high for about 2-3 minutes until very light and fluffy. Add the egg and vanilla extract and mix well. Mix the flour with baking powder, and salt and add to the bowl – mix until just combined. Add the chocolate chips and fold in. Cover the bowl and place in the fridge for about 1-2 hours.

2. Preheat the oven to 360°F (180°C). Line a baking sheet with baking parchment. Use a small cookie scoop* or spoons and place small dough portions with enough space in between on the baking sheet, then bake for about 11-12 minutes. The edges of the cookies should be firm, but the centers of the cookies can still be a bit soft. Remove from oven and press the round end of a wooden spoon (or something similar) into the cookies to create a small depression where the Maltesers and chocolate-coated raisins can go in later. Let cool completely. Repeat with the rest of the dough until everything has been used.

3. To decorate the cookies melt some chocolate and fill into a small piping bag. Cut off the tip (just a bit to be able to draw fine lines) and fill some chocolate into the depressions you created in the cookies. Pipe eight legs with the melted chocolate onto the cookies and press the Maltesers and chocolate raisins into the chocolate. If you like, you can also pipe a cross on each Malteser and some eyes on the chocolate raisins. Let dry completely.