Chocolate Malt Sandwich Cookies

Homemade sandwich cookies are so much better than the ones that fill grocery-store shelves. Here, a pair of perfectly chewy chocolate cookies are brought together by a luscious malted chocolate filling.

  • Yield: Makes about 20 sandwiches

Source: Martha Stewart Living, June 2004


For the cookies:

  • 2 cups plus 2 tablespoons all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup plain malted-milk powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon coarse salt
  • 1 3/4 cups sugar
  • 8 ounces (2 sticks) unsalted butter, softened
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 1/4 cup creme fraiche

For the filling:

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


  1. Make cookies: Preheat oven to 350 degrees. Line baking sheets with Silpat nonstick baking mats or parchment paper; set aside. Sift flour, cocoa powder, malt powder, baking soda, and salt together into a medium bowl; set aside.

  2. Put sugar and butter in the bowl of an electric mixer fitted with the paddle attachment; cream until pale and fluffy. Mix in egg and vanilla. Mix in creme fraiche. Mix in 3 tablespoons hot water. On low speed, mix in flour mixture.

  3. Drop dough onto lined sheets with a 1/2-ounce-capacity ice-cream scoop, about 3 1/2 inches apart (or use a tablespoon; gently shape dough into balls). Bake until tops flatten and cookies are just firm, 10 to 12 minutes. Transfer to a wire rack; let cool completely.

  4. Make filling: Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth. Let cool until just warm.

  5. Put malt powder and cream cheese in a clean mixing bowl; return to mixer. Mix on medium until completely smooth. Gradually mix in half-and-half, then mix in melted chocolate and the vanilla. Refrigerate until thick, about 30 minutes.

  6. Return bowl to mixer; mix on high speed until fluffy, about 3 minutes.

  7. Assemble cookies: Spread a heaping tablespoon of filling on one cookie with an offset spatula. Press bottom of a second cookie onto filling. Repeat.

Cook's Notes

Refrigerate the cookies in an airtight container up to 3 days.


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