New This Month

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

Source: Martha Stewart Living, November 2001


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.

Reviews Add a comment

  • LauraHurn
    25 FEB, 2011
    I like this recipe, though it's pretty rich. When I next make them, I plan on adding more sugar, lightening up the filling and baking for longer so that the cookies are more wafer-like. WARNING: This recipe is only good for true chocolate lovers! ;-)
  • Luv2BakenRun
    5 JUN, 2010
    I really loved the cookie, they spread and baked nicley. I added a little of milk chocolate chips to the cookie. The filling was different and bitter so I changed it up and it turned out wonderful; a wonderful contrast to the cookie (sorry Martha but I think this filling is pretty good). I added 1 cup confectioner sugar, 4 tablespoons of milk, and 6 ounces of cream cheese and doubled amount of malt. It was much lighter in color and all flavors really came through!!!!
  • lisamaria
    1 MAY, 2010
    Ok, to the person who said her filling was dark and not like the picture, make sure you finish reading the directions. After the filling chills in fridge, you have to beat it for 3 mins. That is when it gets lighter in color and fluffier in texture. I am chilling mine now so the filling will set. They are good cookies! This is only the 2nd time I baked with malted milk powder. It's definitely a different taste. The fillling is light and not sweet at all. Definitely a nice recipe!
  • chrisbensch
    9 APR, 2010
    These were the hit of our United Way bake sale yesterday and all my colleagues at Strong National Museum of Play want this recipe!
  • crowlowl
    23 MAR, 2010
    I am having a hard time finding malt milk mix. I found Ovaltine, but it has alot of sugar in it. Any thoughts on aking your own?
  • faberke
    17 JAN, 2010
    Best chocolate cookies EVER! I didn't have creme fraiche, so I just used regular sour cream,
  • CVDW
    14 MAR, 2009
    Best EVER chocolate cookies! I used whole milk for the creme fraiche and half and half since I didn't have either and they still turned out great!
  • maureenmcdonough
    4 MAR, 2009
    What about the vanilla in the cookie recipe--it's not mentioned in the directions. It is mentioned in the directions for making the filling.
  • MarilynandMe
    3 MAR, 2009
    These were SO worth it! The special ingredients and the time....the batch was a little large for this house though. Also, as the batter sat at room temp as I was baking, the last few cookies didn't look as good. Too flat. So I would put it in the fridge between batches.
  • MS10748580
    28 FEB, 2009
    Why is everyone complaining about storage temperature? It says to refrigerate them. The only time it refers to room temperature is for the butter and the cream cheese. Unless the recipe was fixed yesterday after those comments? Not seeing a problem here!