Marbled Pudding Thumbprints
- Level: Easy
- Yield: 20 to 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 22 servings
- Calories
- 109
- Total Fat
- 4
- Saturated Fat
- 2
- Carbohydrates
- 15
- Dietary Fiber
- 1
- Sugar
- 7
- Protein
- 2
- Cholesterol
- 25
- Sodium
- 70
- Total: 1 hr 30 min
- Prep: 1 hr 15 min
- Cook: 15 min
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.