Chocolate Malt Crinkles
Indulge in the delightful nostalgia of Chocolate Malt Crinkles, a perfect fusion of rich cocoa and creamy malted milk powder that elevates the classic crinkle cookie to a whole new level. These irresistibly soft, fudgy treats boast a signature crackled surface dusted in powdered sugar, creating a stunning visual and textural contrast. With just 15 minutes of prep and a quick bake time, this recipe is as easy as it is delicious. Perfect for holiday cookie trays, cozy afternoons with a cup of coffee, or satisfying your chocolate cravings anytime, these cookies deliver a harmonious balance of flavors and melt-in-your-mouth texture. Plus, they're made with pantry staples and stay fresh for up to five days, making them a convenient and decadent addition to your baking repertoire.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups unsweetened cocoa powder
- 0.5 cups malted milk powder
- 1 teaspoons baking powder
- 0.25 teaspoons salt
- 0.5 cups unsalted butter (at room temperature)
- 1 cups granulated sugar
- 2 units large eggs
- 1 teaspoons vanilla extract
- 0.5 cups powdered sugar (for rolling)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, malted milk powder, baking powder, and salt. Set aside.
In a large bowl, use a hand or stand mixer to cream the butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract until combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until a soft, cohesive dough forms. Be careful not to overmix.
Using a tablespoon or small cookie scoop, portion out the dough and roll it into 1-inch balls.
Place the powdered sugar in a shallow bowl. Roll each dough ball thoroughly in the powdered sugar to coat.
Space the coated dough balls about 2 inches apart on the prepared baking sheets.
Bake in the preheated oven for 10-12 minutes, or until the cookies have puffed up and the surfaces have crackled. The centers should still look slightly soft.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve the cookies once cooled. Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.5 g | 171% | |
| Saturated Fat | 79.6 g | 398% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 660 mg | 220% | |
| Sodium | 1552 mg | 67% | |
| Total Carbohydrate | 580.8 g | 211% | |
| Dietary Fiber | 47.8 g | 171% | |
| Total Sugars | 344.2 g | ||
| Protein | 67.5 g | 135% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 610 mg | 47% | |
| Iron | 30.0 mg | 167% | |
| Potassium | 2777 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
