Marbled Pudding Thumbprints

Name: Marbled Pudding Thumbprints
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 20
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 59 milliliters unsweetened Dutch-process cocoa powder; 2 larges eggs, lightly beaten; 414 milliliters all-purpose flour; 1 Tbsp milk; 1 teaspoons salt; 177 milliliters sugar, plus more for sprinkling; 6 Tbsps unsalted butter, melted; 79 milliliters prepared vanilla pudding

Marbled Pudding Thumbprints might be just the dessert you are searching for. This recipe makes 20 servings with 110 calories, 2g of protein, and 4g of fat each. This recipe covers 3% of your daily requirements of vitamins and minerals. A mixture of baking powder, butter, eggs, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes.

Instructions

Whisk the flour, sugar, baking powder and salt in a medium bowl. Stir in the melted butter and eggs until combined.

Ingredients you will need

Baking Powder

Butter

All Purpose Flour

Sugar

Egg

Salt

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Cocoa Powder

Dough

Milk

Equipment you will use

Wooden Spoon

Bowl

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.

Ingredients you will need

Dough

Sugar

Equipment you will use

Baking Paper

Baking Sheet

Oven

Bake until the cookies are slightly puffed,6 to 7 minutes.

Ingredients you will need

Equipment you will use

Oven

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.

Ingredients you will need

Equipment you will use

Oven

Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.

Equipment you will use

Baking Sheet

Photograph by Andrew Purcell