chocolate malt sandwich cookies

How To Make chocolate malt sandwich cookies

• 1

  Make Cookies: Preheat oven to 350 degrees. Line baking sheets with parchment paper; set aside. Sift flower, coco powder, malt powder, baking soda, and salt together into a medium bowl; set aside.
• 2

  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.
• 3

  Drop dough onto lined cookie 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 wire rack; let cool completely.
• 4

  make filling: Mix chocolate and butter in a heatproof bowl set over a pan of simmering water, stir occasionally intil smooth. let cool until just warm.
• 5

  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.
• 6

  Return to bowl to mixer; mix on high speed until fluffy about 3 minutes.
• 7

  Assemble cookies; spread a heaping tablespoon of filling on one cookie with an offset spatula. Press bottom of second cookie onto filling. Repeat. refrigerate in an air tight container for up to 3 days.
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