Marble cookies with pudding filling
Votes: 1
Time: 1 hour 30 min.
Complexity: easily
Quantity: 22 cookies
Complexity: easily
Quantity: 22 cookies
Nutritional value per serving:
Calories 109, total fat 4 G., saturated fats 2 G., proteins 2 G., carbohydrates 15 G., fiber 1 G., cholesterol 25 mg, sodium 70 mg, sugar 7 G.
Calories 109, total fat 4 G., saturated fats 2 G., proteins 2 G., carbohydrates 15 G., fiber 1 G., cholesterol 25 mg, sodium 70 mg, sugar 7 G.
A marbled pattern gives these simple chocolate-vanilla cookies a beautiful, festive look. To achieve this effect, cocoa powder is added to part of the dough, and then the two colors are gently mingled. Another highlight of these cookies is the pudding filling. You can use store-bought pudding or leftover homemade pudding. Bake the cookies until half-done, then use a spoon to make an indentation in the center, fill it with the filling, and return to the oven. The baked pudding contrasts beautifully with the crisp, sugary crust of the cookies.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 and 3/4 cups premium flour
- 3/4 cup sugar + extra for sprinkling
- 1 teaspoon baking powder
- 0.5 tsp salt
- 6 tablespoons unsalted butter, melted
- 2 large eggs, lightly beaten
- 1/4 cup cocoa powder
- 1 tbsp. milk
- 1/3 cup prepared vanilla pudding
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Cooking the dish according to the recipe:
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Stir in the melted butter and eggs. Transfer one-third of the batter to a small bowl, add the cocoa powder and milk, and stir with a wooden spoon until smooth. Gently fold the chocolate batter back into the white batter to create a marbled pattern.
- Position oven racks in the upper and lower thirds of the oven and preheat to 350°F (175°C). Line 2 baking sheets with parchment paper. Drop 1 tablespoon of the batter onto the prepared baking sheets, spacing them about 1 inch (2.5 cm) apart; sprinkle generously with sugar.
- Bake until the cookies are slightly puffed, 6-7 minutes. Remove from the oven and make an indentation in the center of each cookie with the back of a teaspoon. Spoon 1/2 teaspoon of pudding mixture into each indentation, then return the cookies to the oven, rotating the baking sheets and turning them over.
- Bake until golden brown and the filling is set, about 6 more minutes. Let cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
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