Chocolate Malt Cookie Sandwiches

    • I found this recipe on Martha Stewart and it is A*M*A*Z*I*N*G. If you love chocolate malts you will love these little cookie sandwiches. The filling was amazing. In fact it makes an excellent hot fudge topping for ice cream sundaes too. YUM. YUM. YUM.

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




Hanna

10 comments:

Beka said...

soooooooooooooooooooooooooooooo yummy. I am trying this!!!!!!

Marnie said...

These look so good!

Nichol said...

Wow YUM!

Val said...

I will take 2 dozen of these, please!!!!

Marina @ Yummy Mummy said...

oh. my. gosh. Chocolate and malt together is my most favorite combo. I better not make these or I will eat the entire batch.

Rebekka Seale said...

Oh my...I can tell those are incredible!!!

Lindsay said...

Oh my gosh! Can you ship me some? K THANKS :)

Jennifer said...

Looks like chocolate heaven!

alissa4illustration said...

I'm going to try these. My husband works in a cooperative gallery. He has openings all the time. I make the food. Can you tell me what: creme fraiche is? Where can I find that in the store?

alissa4illustration said...

I made the first part last night. Tonight it's the filling!

I'm going to take some over to my sister that just had a baby. Her sweet little boy has Trisomy 18, but is doing very well considering.

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