Description
Delight in these Toasted Milk Marble Cookies, featuring a unique caramelized powdered milk flavor combined with a luscious swirl of chocolate. Soft-baked and elegantly marbled, these cookies offer a perfect balance of sweet vanilla and rich cocoa that pairs beautifully with coffee or tea.
Ingredients
Scale
Dry Ingredients
- 1 cup powdered milk
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons cocoa powder
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons whole milk
Instructions
- Toast the powdered milk: Preheat a dry skillet over medium heat. Add the powdered milk and toast for 5 to 7 minutes, stirring often, until it turns golden brown and releases a nutty, caramelized aroma. Remove from heat and let cool completely.
- Preheat the oven and prepare baking sheets: Set your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
- Cream butter and sugars: In a large mixing bowl, beat the softened unsalted butter with granulated sugar and brown sugar until the mixture is light, fluffy, and creamy, ensuring good air incorporation for tender cookies.
- Add eggs and vanilla: Beat in the eggs one at a time, fully incorporating each before adding the next, then mix in the vanilla extract to develop flavor.
- Combine dry ingredients: In a separate bowl, whisk together the toasted powdered milk, all-purpose flour, baking soda, and salt to evenly distribute the leavening and flavor.
- Mix dry ingredients with wet mixture: Gradually add the flour mixture into the butter and sugar blend, mixing until just combined to avoid overworking the dough.
- Divide the dough and prepare chocolate portion: Split the dough evenly into two bowls. Into one half, stir in the cocoa powder and whole milk until well incorporated, creating the chocolate dough.
- Create marbled cookies on baking sheets: Drop alternating spoonfuls of vanilla and chocolate dough onto the prepared baking sheets. Using a knife, gently swirl the two doughs together to form a marbled pattern on each cookie.
- Bake cookies: Place the baking sheets in the preheated oven and bake for 10 to 12 minutes, or until the edges are set but the centers remain soft for a tender texture.
- Cool and finish: Allow the cookies to cool on the baking sheets for 5 minutes to firm up, then transfer them to a wire rack to cool completely.
Notes
- For extra flavor, sprinkle flaky sea salt over the cookies before baking to enhance their sweetness and add a subtle crunch.
- If you prefer crisper cookies, extend the baking time by 1 to 2 minutes, watching closely to prevent overbaking.
- The toasted powdered milk imparts a deep caramelized flavor, making these cookies an excellent companion for coffee or tea.
