Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Chocolate Malt Sandwich Cookies Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 20 sandwiches Homemadesandwich cookies are somuch better than the onesthat fill grocery-storeshelves. Here, a pair of perfectly chewy chocolatecookies are brought togetherbya luscious maltedchocolate filling. Ingredients For the cookies: 2 cups plus 2 tablespoons all-purpose flour ½ cup unsweetened cocoa powder ¼ cup plain malted-milk powder 1 teaspoon baking soda ½ teaspoon coarse salt 1 ¾ cups sugar 8 ounces (2 sticks) unsalted butter, softened 1 large egg 2 teaspoons pure vanilla extract ¼ 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 Directions 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. 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. 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. 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. 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. Return bowl to mixer; mix on high speed until fluffy, about 3 minutes. 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. Rate it Print