Chocolate-Malt Sandwiches

Malted-milk powder adds a rich component to both these cookies and their filling. A double dose of chocolate (chopped semisweet and lots of cocoa powder) makes these sandwich cookies extra decadent.

  • Yield: Makes about 1 1/2 dozen
Chocolate-Malt Sandwiches

Source: Martha Stewart Living, June 2004


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
  • 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


  1. Preheat oven to 350 degrees. Make cookies: Sift 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. Mix in egg, vanilla, creme fraiche, and hot water. Reduce speed to low; mix in flour mixture.

  2. Space tablespoon-size balls of dough 3 1/2 inches apart on parchment paper-lined baking sheets. Bake until flat and just firm, 10 to 12 minutes. Let cool on parchment on wire racks.

  3. Making filling: Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring. Let cool. With an electric mixer, beat 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 minutes. Mix on high speed until fluffy, about 3 minutes.

  4. Assemble cookies: Spread a heaping tablespoon filling on the bottom of one cookie. Sandwich with another cookie. Repeat.

Cook's Notes

Cookies can be refrigerated between layers of parchment in airtight containers up to 3 days.


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