Chocolate Malt Sandwich Cookies
Another great recipe for chocolate malt sandwich cookies. This one calls for Dutch process cocoa and creme fraiche, but you can use sour cream without any issues.
Servings 18 cookies
Cost 5
Ingredients
- 2 cups plus 2 tablespoons all-purpose flour (290 grams)
- ½ cup unsweetened Dutch-process cocoa powder, whisk or sift out lumps before using (48 grams)
- ¼ cup plain malted milk powder
- 1 teaspoon baking soda
- ½ teaspoon coarse salt
- 2 sticks unsalted butter, room temperature (228 grams)
- 1 ¾ cups sugar (350 grams)
- 1 large egg
- 2 teaspoons pure vanilla extract
- ¼ cup creme fraiche sour cream is okay
- 3 tablespoons hot water (42 grams)
- 1 teaspoon vanilla
Filling
- 10 ounces semisweet chocolate (Trader Joe's Dark okay) coarsely chopped (280 grams)
- 4 tablespoons unsalted butter, cut into small pieces (56 grams)
- 1 cup plain malted milk powder
- 3 ounces cream cheese, room temperature
- ¼ cup plus 2 tablespoons half-and-half
Instructions
- Preheat the oven to 350 degrees. Have ready two baking sheets lined with parchment paper.
- Whisk together flour, cocoa powder, malted milk powder, baking soda, and salt.
- With an electric mixer, beat butter and sugar on medium-high speed until pale and fluffy. Add egg, creme fraiche, and hot water and mix until blended, then stir in the flour mixture.
- Drop tablespoon size balls (heaping! or use a medium size cookie scoop) about 3 ½ inches apart on parchment paper-lined baking sheets. These tend to spread, so they need plenty of room. Bake until flat and just firm, 10 to 12 minutes. Let cool on parchment on wire racks.
- Making filling: Melt chocolate and butter together in a saucepan over low heat or in the microwave using high and stirring every 30 seconds. Let cool.
- With an electric mixer, beat malted milk powder and cream cheese on medium speed until smooth. Gradually mix in half-and-half, cooled chocolate mixture, and vanilla. Refrigerate, covered, until thick, about 30 minutes. Mix on high speed until fluffy, about 3 minutes.
- Assemble cookies: Spread a heaping tablespoon filling on the bottom of one cookie. Sandwich with another cookie. Repeat. Store in the refrigerator or freezer in an airtight container using pieces of parchment to separate the cookies.