Print This Recipe

Print
Chocolate-Malt Sandwiches

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.

Martha Stewart Living, June 2004 http://www.marthastewart.com/356440/chocolate-malt-sandwiches
3.625
Rated
72.5100(8)8
  • Yield Makes about 1 1/2 dozen

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
    • 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

Directions

  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 Note

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

© 2013 Martha Stewart Living Omnimedia. All rights reserved.