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Chocolate Malt Sandwich Cookies
Chocolate Malt Sandwich Cookies are crisp at the edges, soft and chewy in the middle. Did I mention the luscious, smooth filling?
Prep Time
5 mins
Cook Time
5 mins
Additional Time
30 mins
Total Time
45 mins
Servings: 1 1/2
Course:
Dessert
Cuisine:
American
Ingredients
For the cookies:
- 2 cups plus 2 tablespoons all-purpose flour
- 1/2 cup unsweetened Dutch-process cocoa powder
- 1/4 cup plain malted-milk powder
- 1 teaspoon baking soda
- 1/2 teaspoon coarse salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cup sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1/4 creme fraiche (or sour cream)
For the filling:
- 10 ounces semi-sweet chocolate, coarsely chopped
- 4 tablespoons unsalted butter, cut into small pieces
- 1 cup malted-milk powder
- 3 ounces cream cheese, room temperature
- 1/4 cup plus 2 tablespoons half-and-half
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350 degrees F. Sift flour, cocoa powder, malted-milk powder, baking soda and salt.
- Mix butter and sugar on medium speed until pale and fluffy. Mix in egg, vanilla and creme fraiche (or sour cream) and 3 tablespoons hot water. Reduce speed to low and mix in flour mixture.
- Space tablespoon-size balls of dough 3.5 inches apart on parchment-lined baking sheets. Bake until flat and just firm. 10 to 12 minutes. Let cool on parchment on wire racks.
- Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring. Let cool. Mix malted-milk powder and cream cheese on medium speed until smooth. Gradually mix in half-and-half, chocolate mixture and vanilla. Refrigerate, covered, until thick, about 30 mins. Mix on high speed until fluffy, about 3 minutes.
- Assemble cookies: Spread a heaping tablespoon filling on the bottom of 1 cookie. Sandwich with another cookie. Repeat. Sandwiches can be refrigerated between layers of parchment in an air-tight container up to 3 days.
Cup of Yum
Notes
- From Cookies by Martha Stewart