Malted Milk Cookies with Chocolate Pistoles

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.