Chocolate Malt Crinkles

This cookie recipe has double chocolate flavor. The powdered sugar makes a pretty pattern when the cookies bake.

Chocolate Malt Crinkles
Yield: about 5 dozen cookies Chill 3 hrs to 3 days Bake 350°F 12 mins to 15 mins Cool 1 min


  • 1/2 cup butter, softened
  • 1 3/4 cups sugar
  • 4 ounces unsweetened chocolate, melted
  • 2/3 cup chocolate malt powder
  • 4 large eggs
  • 2 teaspoons vanilla
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup powdered sugar

Make It

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. Refrigerate for 3 hours or up to 3 days.

2. Heat oven to 350 degrees F. Shape tablespoons of dough into balls. Drop balls into powdered sugar, coating well. Place balls 1 inch 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.