Marbled Pudding Thumbprints

Total Time:
1 hr 30 min
Prep:
1 hr 15 min
Cook:
15 min

Yield:
20 to 24 cookies
Level:
Easy

Ingredients
  • 1 3/4 cups all-purpose flour
  • 3/4 cup sugar, plus more for sprinkling
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, melted
  • 2 large eggs, lightly beaten
  • 1/4 cup unsweetened Dutch-process cocoa powder
  • 1 tablespoon milk
  • 1/3 cup prepared vanilla pudding
Directions
  • Whisk the flour, sugar, baking powder and salt in a medium bowl. Stir in the melted butter and eggs until combined. Transfer one-third of the dough to a small bowl; add the cocoa powder and milk and stir with a wooden spoon until combined. Gently stir the cocoa dough back into the plain dough until it looks marbled.

  • Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Drop tablespoonfuls of dough about 1 inch apart on the prepared baking sheets; sprinkle generously with sugar.

  • Bake until the cookies are slightly puffed,6 to 7 minutes. Remove from the oven and make an indentation in the center of each cookie with the back of a teaspoon. Spoon about 1/2 teaspoon pudding into each indentation, then return to the oven, switching the position of the pans; continue baking until lightly golden and set, about 6 more minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.

  • Photograph by Andrew Purcell


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    Recipe courtesy of Food Network Kitchen