Robin Egg Chocolate Malt Cookie Bites
Robin Egg Chocolate Malt Cookie Bites might be a good recipe to expand your hor d'oeuvre collection. For 16 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. One portion of this dish contains about 3g of protein, 5g of fat, and a total of 89 calories. This recipe serves 48. This recipe from Erica Sweet Tooth requires granulated sugar, unsweetened cocoa powder, semisweet chocolate chips, and salt. 16 people were impressed by this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns an improvable spoonacular score of 10%. If you like this recipe, you might also like recipes such as Robin Egg Cheesecake Cookie Bars, Robin’s Egg Chocolate Milkshake, and Chocolate Robin’s Egg Nests (With Gluten Free version).
Servings: 48
Ingredients:
1-3/4 cups all purpose flour
1-1/2 tsp baking powder
1/2 cup + 3 tbsp unsalted butter, at room temperature
2 cups robin egg chocolates, chopped roughly + extras for topping
2 eggs
2/3 cup granulated sugar
1 cup chocolate malted milk powder
1/4 tsp salt
1 cup semisweet chocolate chips
1/4 cup unsweetened cocoa powder
1 tsp vanilla extract
1/4 cup whole milk
Equipment:
mini muffin tray
hand mixer
whisk
bowl
oven
muffin tray
wire rack
frying pan
Cooking instruction summary:
Preheat the oven to 350 degrees. Coat a mini muffin tin with non-stick baking spray and set aside.In a large bowl, whisk together flour, malted milk powder, cocoa powder, baking powder, and salt. In the bowl of an electric mixer, cream together the butter and sugar on medium-high speed for about 3 minutes, until light and fluffy. Add eggs, one at a time, beating for 1 minute after each addition and scraping the sides of the bowl as needed. Add the vanilla and beat well.Reduce the mixer speed to low and add half the dry ingredients, mixing until just combined. Add the milk and then the remaining dry ingredients, mixing again until just incorporated. Fold in chocolate chips and chopped robin eggs. Using a cookie scoop, fill the muffin tins with batter. Bake for 6 minutes, then place a robin egg on the top of each cookie, and return the cookies to the oven for another 4 minutes. Allow cookies to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Step by step:
1. Preheat the oven to 350 degrees. Coat a mini muffin tin with non-stick baking spray and set aside.In a large bowl, whisk together flour, malted milk powder, cocoa powder, baking powder, and salt. In the bowl of an electric mixer, cream together the butter and sugar on medium-high speed for about 3 minutes, until light and fluffy.
2. Add eggs, one at a time, beating for 1 minute after each addition and scraping the sides of the bowl as needed.
3. Add the vanilla and beat well.Reduce the mixer speed to low and add half the dry ingredients, mixing until just combined.
4. Add the milk and then the remaining dry ingredients, mixing again until just incorporated. Fold in chocolate chips and chopped robin eggs. Using a cookie scoop, fill the muffin tins with batter.
5. Bake for 6 minutes, then place a robin egg on the top of each cookie, and return the cookies to the oven for another 4 minutes. Allow cookies to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition Information:
covered percent of daily need
