Chocolate-Malt Sandwiches

34 Ratings
  • 5 11
  • 4 11
  • 3 8
  • 2 3
  • 1 1

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, November 2001

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Recipe Summary

Yield:
Makes about 1 1/2 dozen
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Ingredients

For the Cookies
For the Filling

Directions

  • 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.

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  • 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.

  • 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.

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

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Reviews (43)

34 Ratings
  • 5 11
  • 4 11
  • 3 8
  • 2 3
  • 1 1
Martha Stewart Member
12/22/2018
I have been making these cookies since they debuted in November 2001, and they have become a family tradition and THE MOST REQUESTED cookie recipe in my arsenal of recipes! I bake triple quantities every year for Christmas, and my 4 children request them for their birthdays, too. Follow the baking instructions exactly; overcooking the cookies will not yield a tender, chewy cookie. Be sure to refrigerate BOTH the baked cookies and the filling until well-chilled prior to frosting and stacking. This prevents any melting and mess, and you'll have beautiful little sandwiches every time. Enjoy!
Martha Stewart Member
02/25/2011
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! ;-)
Martha Stewart Member
06/05/2010
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!!!!
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Martha Stewart Member
05/01/2010
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!
Martha Stewart Member
04/09/2010
These were the hit of our United Way bake sale yesterday and all my colleagues at Strong National Museum of Play want this recipe!
Martha Stewart Member
03/23/2010
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?
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Martha Stewart Member
01/17/2010
Best chocolate cookies EVER! I didn't have creme fraiche, so I just used regular sour cream,
Martha Stewart Member
03/14/2009
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!
Martha Stewart Member
03/04/2009
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.
Martha Stewart Member
03/03/2009
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.
Martha Stewart Member
02/28/2009
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!
Martha Stewart Member
02/27/2009
So0 are these go0d? I wo0uld lo0ve to0 try them, but I just want suggestions fro0m yo0 guys. Do0n't want to srew these up... trust me, I've had experience.
Martha Stewart Member
02/27/2009
Search for a recipe for creme fraiche (epicurious.com) and make it yourself a few days in advance of when you need to use it!
Martha Stewart Member
02/27/2009
Creme Fraiche is located by the deli in the cheese section sometimes you find it by the block cheeses. It is a cross between cream cheese and sour cream. it is a little sweeter. You often mix it in a pasta sauce. Malted Milk powder is near the powdered chocolate drink mixes (often you will find carnation is the brand you see the most.)
Martha Stewart Member
02/27/2009
what is cream fraiche ? where can get it.
Martha Stewart Member
02/27/2009
what is malted milk powder
Martha Stewart Member
12/14/2008
These are great but I had to almost double the amount of the cream cheese to get a spreadable frosting - it was nearly runny and way darker chocolate than in the picture. I came here to see if she'd revised the recipe as I got it out of her cookie book. Hmm.
Martha Stewart Member
11/10/2008
Tried these out and as usual matyha's recipe doesb'y fail/ Thanls again Sonya australia
Martha Stewart Member
09/17/2008
The cookie part is an excellent cookie for ice cream sandwiches. I made a batch of homemade vanilla ice cream and placed about 2 tablespoons of ice cream between two of these cookies to make the sandwich. You can freeze them overnight for a harder ice cream or eat them right away for a yummy soft serve treat. The cookies stayed nice and crisp and did not get soggy from the ice cream.
Martha Stewart Member
08/28/2008
Crn n me fran n che (French for "fresh cream") is the continental European counterpart to the soured cream more traditional to Anglophone cultures. It is a heavy cream slightly soured with bacterial culture, but not as sour or as thick as soured cream. Crn n me fran n che can be made at home by adding a small amount of cultured buttermilk or sour cream to normal heavy cream, and allowing to stand for several hours at room temperature until the bacterial cultures act on the cream. Source: Wikipedia
Martha Stewart Member
07/16/2008
What is creme fraiche ?
Martha Stewart Member
07/15/2008
I've made these cookies following the recipe exactly. They are absolutely wonderful. If there are any leftovers, store in refigerator. They are totally worth the effort.
Martha Stewart Member
07/14/2008
Ovaltine and Carnation both make malted milk powder. It can be found in the aisle with the Nestle Quick Chocolate Powder that you would add to regular milk to make chocolate milk.
Martha Stewart Member
07/14/2008
I'm not sure what malted milk powder is - could somebody give me a couple of brand names to look for? Thanks!
Martha Stewart Member
07/13/2008
I also noticed in the recipe that it never told me to add the 2 tsps. of vanilla extract. I assumed it was just omitted and put it in with the egg, creme fraiche and water.
Martha Stewart Member
07/13/2008
So I made the cookies. I read everyone's comments on how to make the creme fraiche and ended up just going to Dean
Martha Stewart Member
07/12/2008
I get half my recipes from Martha Stewart, the other half from JoyOfBaking.com. Explanation of Creme Fraiche: http://www.joyofbaking.com/CremeFraiche.html
Martha Stewart Member
07/12/2008
These cookies are divine! I have made them several times at 5,000 ft altitude, and will add that I use a small dipper, or scooper, to make the cookies uniform so they look perfect. One is plenty per serving, very rich. I do refrigerate them.
Martha Stewart Member
07/12/2008
What a bunch of whiners making comments on a cookie recipe! They should go back to eating their bon-bons and watching "The View." They're a bunch of whiners, too!
Martha Stewart Member
07/12/2008
I also read the last sentence twice, Beth. Too bad Martha's staff doesn't proof read as well as we do. :) I'd refrigerate the cookies between layers of parchment paper in an airtight container. (If I refrigerate anything at room temperature, my refrigerator isn't working! lol )
Martha Stewart Member
07/12/2008
To: DolfanDale: Sour, spoil, ferment... what ever you want to call it. Isn't that what sour cream, and sour dough starter mix is all about? Creme franiche is similar to sour cream, but richer amd sweeter and usually more expensive to purchase.
Martha Stewart Member
07/12/2008
I've read this recipe twice and there must be something wrong re. editing...the last sentence (step 4.) says, "Cookies can be REFRIGERATED between layers of parchment in airtight containers AT ROOM TEMPERATURE up to three days." That probably should read "refrigerated for up to 3 days"! Most probably - what with cream cheese and half-and-half in the filling.
Martha Stewart Member
07/12/2008
To Gammy5X: Won't the whipping cream and buttermilk spoil if not refrigerated?
Martha Stewart Member
07/12/2008
For weatkins...I found this website that describes what creme fraiche is and how to make your own. I think in the states you can buy malted milk powder in a regular grocery store. I've never seen it in Canada! http://www.wisegeek.com/what-is-creme-fraiche.htm
Martha Stewart Member
07/12/2008
Martha's recipe for Creme Fraiche: Combine 1 C. Whipping cream with 2 Tbl. buttermilk. Cover and let stand at room temp. overnight or until thick. Or...mix 1 C. heavy cream, whipped, with 1/3 C. sour cream and 1 T. sugar. (fold in s. cream and sugar.) The malt powder is available in most grocery stores... usually located in the section where drink additives are located. (chocolate syrups etc.)
Martha Stewart Member
07/12/2008
Creme fraiche is simliar to sour cream but with significantly more fat content. Some stores carry it in the specialty cheese section. (If you can't find it at your store, there are a variety of instructions for making a version of it that you can find online. Or, you might be able to substitute sour cream or a combination of sour cream and heavy cream and cut back on the hot water.) Malted milk powder is available most grocery stores. It's by the hot cocoa mixes at my store.
Martha Stewart Member
07/12/2008
I went to food network and this is their recipe on creme fraiche: 3 cups cream 1/3 cup buttermilk In a stainless steel bowl, combine cream and buttermilk. Let sit overnight in a warm, dry place. Stir, then refrigerate. I also read that you can substiute sour cream for creme fraiche. No idea about malted milk powder.
Martha Stewart Member
07/12/2008
Does anyone know what creme fraiche is and where I can get it? Also, suggestions on malted milk powder-- is that at the regular grocery store?
Martha Stewart Member
07/01/2008
I have made these cookies twice now. The 1st time I followed the recipe exactly. They were picture perfect
Martha Stewart Member
04/02/2008
colesmom- get over yourself! This is a cookie recipe, not a weight-watchers salad!
Martha Stewart Member
03/30/2008
Whatever happened to the saying "If you can't say something nice...then don't say anything at all"? Don't you get tired of the negativity? Martha's weight is fine.
Martha Stewart Member
03/30/2008
Martha is 60 some years old, she can certainly be anything she wants, heavy, thin whatever. It's ok to be overweight as long as you are healthy. Martha does yoga exercises. She's happy being who she is. Her recipes are guidelines for us to use, we have the choice of reducing amounts, however, I agree with moneybag, indulge.
Martha Stewart Member
03/29/2008
Looks delicious. Why bother to cook if calories have to be avoided. I love a really decadent calorie fix every now and then.
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