Malted milk powder and dark chocolate pistoles, used for making hot chocolate, are the key ingredients in these delightful cookies. This original recipe brings to life the flavor of chocolate-covered malted milk balls in the form of a cookie. I use Recchiuti hot chocolate pistoles, but any high-quality pistoles will work well.
Malted Milk Cookies with Chocolate Pistoles
Makes about 48 cookies
1 3/4 cups plus 1 tablespoon all-purpose flour
1/2 cup plain malted-milk powder (without sugar)
2/3 teaspoon baking powder
1/2 teaspoon salt
11 tablespoons (1 3/8 sticks) unsalted butter, room temperature
2 ounces (about 1/4 cup) cream cheese, room temperature
2/3 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
2/3 cup chocolate pistols, coarsely chopped, plus extra chopped pistoles for sprinkling (optional)
Preheat oven to 350F. Line cookie sheets with parchment.
Whisk together flour, malted-milk powder, baking powder, and salt.
With an electric mixer on medium speed, beat butter and cream cheese until creamy. Mix in sugar. Add egg and vanilla extract. Beat 2-3 minutes until light and fluffy. Reduce speed to low. Add flour mixture and mix to combine. Fold in chopped pistoles.
Using a small scoop, form dough into 1-inch balls. Dip tops of cookies into extra chopped pistoles, if desired. Drop onto parchment-lined baking sheets, spacing them about 1 inch apart. Bake until bottom edges are golden brown, about 10-12 minutes. Cool completely on cookie sheets. Cookies can be stored in airtight containers at room temperature for up to 1 week.
NOTE: You can find plain malted milk powder online at King Arthur Flour.