Serves 48
45 min
Robin Egg Chocolate Malt Cookie Bites
Recipe GLPR03adf375952089
Decadent mini muffin-style cookie bites featuring a rich chocolate malt base studded with semisweet chocolate chips and chopped robin egg candies. Each bite is topped with a whole robin egg candy that partially melts during baking, creating a delightful contrast of textures. Perfect for chocolate lovers and an impressive treat for any occasion.
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Ingredients
1-3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 cup plus 3 tablespoons unsalted butter, at room temperature
2 eggs
2/3 cup granulated sugar
1 cup chocolate malted milk powder
1/4 teaspoon salt
1 cup semisweet chocolate chips
1/4 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1/4 cup whole milk
2 cups robin egg chocolates, chopped roughly, plus extras for topping
Non-stick baking spray
Directions
Preheat your oven to 350°F. Lightly coat a mini muffin tin with non-stick baking spray and set aside. In a large mixing bowl, whisk together the flour, chocolate malted milk powder, unsweetened cocoa powder, baking powder, and salt until evenly combined.
In the bowl of an electric mixer, cream together the softened butter and granulated sugar on medium-high speed for approximately 3 minutes, until the mixture becomes light, fluffy, and pale in color.
Add the eggs one at a time to the butter-sugar mixture, beating on medium-high speed for about 1 minute after each addition. Scrape down the sides of the bowl with a spatula as needed to ensure even incorporation.
Add the vanilla extract to the mixture and beat on medium-high speed until well combined.
Reduce the mixer speed to low. Add half of the dry ingredient mixture and mix until just combined, being careful not to overmix.
Add the whole milk to the batter and mix on low speed until incorporated. Then add the remaining dry ingredients and mix on low speed until just combined. Do not overmix the batter.
Using a rubber spatula or wooden spoon, fold in the semisweet chocolate chips and the roughly chopped robin egg chocolates until evenly distributed throughout the batter.
Using a cookie scoop or small spoon, fill each cup of the prepared mini muffin tin with batter, filling each cup about three-quarters full.
Place the tin in the preheated oven and bake for 6 minutes. Remove the tin from the oven and gently place one whole robin egg chocolate on top of each cookie bite, pressing it slightly into the warm batter.
Return the muffin tin to the oven and bake for an additional 4 minutes, until the cookies are baked through but the robin egg topping is still partially intact. The cookies are done when a toothpick inserted into the side comes out clean.
Remove the tin from the oven and allow the cookies to cool in the pan for 5 minutes. This cooling time helps them set and makes removal easier.
Transfer the cookies from the muffin tin to a wire rack and allow them to cool completely before serving.
