Imagine sinking your teeth into a decadent, malt-infused chocolate cookie with a luscious chocolate ganache center that promises to transport you to dessert heaven! These Malted Chocolate Thumbprint Cookies are not just another cookie recipe - they're a gourmet experience that combines rich cocoa, creamy butter, and a nostalgic malted milk twist that will have everyone begging for your secret recipe. Whether you're a baking novice or a seasoned pro, these irresistible cookies are guaranteed to become your new favorite sweet treat that looks professionally made but is surprisingly simple to create.
Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 32 mins
Cuisine: Dessert
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter
- 3/4 cup granulated sugar
- 1/2 cup malted milk powder
- 2 cups all-purpose flour
- 1/4 cup cocoa powder
- 1/2 teaspoon salt
- 1/2 cup chocolate ganache for filling
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking.
- In a large mixing bowl, cream together 1 cup of unsalted butter and 3/4 cup of granulated sugar until the mixture is light and fluffy. This should take about 3-5 minutes using an electric mixer on medium speed.
- Add 1/2 cup of malted milk powder to the butter and sugar mixture. Mix until well combined, ensuring that the malt flavor is evenly distributed throughout the batter.
- In a separate bowl, whisk together 2 cups of all-purpose flour, 1/4 cup of cocoa powder, and 1/2 teaspoon of salt. This will help to evenly distribute the dry ingredients and prevent clumping.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.
- Once the dough is formed, use a cookie scoop or your hands to shape the dough into 1-inch balls. Place the balls onto the prepared baking sheets, spacing them about 2 inches apart.
- Using your thumb or the back of a teaspoon, make an indentation in the center of each cookie ball. Be sure not to press all the way through.
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft. Remove from the oven and allow to cool on the baking sheets for 5 minutes.
- After 5 minutes, transfer the cookies to a wire rack to cool completely. While the cookies are cooling, prepare your chocolate ganache if you haven't done so already.
- Once the cookies are completely cool, fill each indentation with about 1/2 teaspoon of chocolate ganache. You can use a piping bag or a small spoon for this step.
- Allow the ganache to set for a few minutes before serving. Enjoy your Malted Chocolate Thumbprint Cookies!
Tips
- Room Temperature Matters: Ensure your butter is softened but not melted for the perfect cookie texture.
- Don't Overmix: Mix your dough just until ingredients are combined to keep cookies tender.
- Uniform Cookie Size: Use a cookie scoop for consistent, professional-looking cookies.
- Thumb Technique: When making the indentation, use the back of a rounded measuring spoon for a perfect, even well.
- Cooling is Crucial: Let cookies cool completely before adding ganache to prevent melting.
- Ganache Hack: If your ganache is too runny, let it cool and thicken slightly before filling cookies.
- Storage Tip: Store in an airtight container at room temperature for up to 5 days, or freeze for longer preservation.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 15g
Protein: 2g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 25mg
