Malted Chocolate Sandwich Cookies

SAVE FOR LATER

One of the greatest perks of blogging has been the wonderful connections + friends I’ve made, both near + far. During my nearly 3 years of blogging, I’ve been privileged to follow friends-I-made-online through book deals, promotions, engagements, marriages, pregnancies, + more.

I was beyond excited last year when food blogger friend brooke announced that she + her husband were expecting not one, but two little ones – that’s right, twins!

So, when our mutual friend caroline suggested that a bunch of us throw a surprise virtual baby shower for brooke, I was in! Just like a real baby shower, we decided who would bring what, + rather than choosing an actual location/time to have a party (since we’re all in different parts of the country), we choose a place (our blogs) + time (now!) to post our virtual baby shower creations.

So what did I bring to the party? I had a delicious-sounding malted chocolate sandwich cookie recipe under my sleeve, waiting for the perfect excuse to give them a try + knew that the time was now!

And the result? Amazing.

Seriously, these might be the best cookies I’ve made – everyone who tried ’em gave rave reviews! The cookies are rich, flavorful, + wonderfully soft (which I love – no crispy cookies for me, please!), + the malted chocolate buttercream in between? Absolute perfection.

+ the best news of all? Brooke’s baby boys decided to arrive a bit early, not unusual for twins, + were born on march 5! Big congrats to brooke + her husband on their two new bundles of joy!

Malted Chocolate Sandwich Cookies

Rich, flavorful, and wonderfully soft malted chocolate cookies with a malted chocolate buttercream filling. Perfect for any occasion!

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Servings: 20 cookies

Course: Dessert

Ingredients Method Notes

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, room temperature
• 1 3/4 cups sugar
• 1 large egg
• 2 teaspoons pure vanilla extract
• 1/4 cup creme fraiche or sour cream
• 3 tablespoons hot water

For the filling

• 10 ounces semisweet chocolate coarsely chopped
• 4 tablespoons 1/2 stick unsalted butter, cut into small pieces
• 1 cup plain malted milk powder
• 3 ounces cream cheese room temperature
• 1/4 cup plus 2 tablespoons half-and-half
• 1 teaspoon pure vanilla extract

Method

 

Make cookies

1. Preheat oven to 350 degrees.
2. Sift together flour, cocoa powder, malted milk powder, baking soda, and salt.
3. With an electric mixer, beat butter and sugar on medium-high speed until pale and fluffy.
4. Mix in egg, vanilla, creme fraiche or sour cream, and hot water.
5. Reduce speed to low; mix in flour mixture.
6. Space tablespoon-size balls of dough 3 1/2 inches apart on parchment paper-lined baking sheets.
7. Bake until flat and just firm, 10 to 12 minutes.
8. Let cool on parchment on wire racks.

Make filling

1. Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring. Let cool.
2. With an electric mixer, beat malted milk powder and cream cheese on medium speed until smooth.
3. Gradually mix in half-and-half, chocolate mixture, and vanilla.
4. Refrigerate, covered, until thick, about 30 minutes.
5. Mix on high speed until fluffy, about 3 minutes.

Assemble cookies

1. Spread a heaping tablespoon filling on the bottom of one cookie. Sandwich with another cookie. Repeat until all cookie sandwiches are made.

Notes

Cookies will keep for about a week in an airtight container, although I guarantee they’ll be gone long before then!