Best Chocolate Malt Crinkles Recipes

CHOCOLATE MALT CRINKLES

Steps:

• In a small microwave-safe bowl, microwave the chocolate and butter on high in 15 second bursts, stirring between, until melted and smooth. Set aside to cool.
• Sift the flour, baking powder, salt & 1/2 cup of the malted milk powder.
• In a medium bowl use an electric mixer to beat the sugar, eggs and vanilla. Add the cooled chocolate mixture to the eggs and mix until smooth.
• Add the sifted dry ingredients. Mix thoroughly, then refrigerate the dough, covered in the bowl, for at least 2 hours, or overnight.
• When ready to bake, heat the oven to 350 degrees. Coat a baking sheet with cooking spray.
• Place the remaining 1 cup of malted milk powder in a bowl. Roll the dough into tablespoon size balls, then roll in the malted milk powder and arrange 3 inches apart on the prepared baking sheet.
• Bake for 12 minutes, or until puffed and the tops start to crack slightly. Allow the cookies to cool for 5 minutes on the baking sheet before moving to a wire cooling rack. Repeat with the remaining dough, allowing the baking sheet to cool between batches.
• Store in an airtight container.

CHOCOLATE MALT CRINKLES

Steps:

• 1. In large bowl, with mixer on high, beat butter and sugar until light and fluffy, about 3 minutes. Add melted chocolate and malt; beat to combine. Add eggs and vanilla, and beat 2 minutes more. Reduce mixer speed to low and add flour, baking powder, and salt. Beat until combined.
• 2. Refrigerate for 3 hours.
• 3. Heat oven to 350°F. Shape tablespoons of dough into balls. Drop balls into confectioners' sugar, coating well. Place balls 1" apart on ungreased baking sheets. Bake 12 to 15 minutes or until edges are slightly crisp. Let cool 1 minute on baking sheet. Transfer cookies to wire racks, and let cool completely.