chocolate malt sandwich cookies

Name: CHOCOLATE MALT SANDWICH COOKIES
Prep time: 1 h 30 min
Cook time: 10 min
Cuisine: American
Ingredients: 2 cup(s) all purpose flour; 2 tablespoon(s) all purpose flour; 1/2 cup(s) cocoa, unsweetened; 1/4 cup(s) malted milk powder; 1 teaspoon(s) baking soda; 1/2 teaspoon(s) course salt; 1 1/4 cup(s) sugar; 8 ounce(s) butter, unsalted; 1 - egg; 2 teaspoon(s) vanilla extract; 1/4 cup(s) cream fraiche; ## FOR THE FILLING; 10 ounce(s) semi-sweet chocolate chips; 4 tablespoon(s) butter, unsalted, cut into pieces; 1 cup(s) plain malted milk powder; 2 ounce(s) cream cheese (at room temp.); 6 tablespoon(s) half and half; 1 teaspoon(s) vanilla extract

7 Pinches

Richard Hoover

Fountain Inn, SC

Updated on Nov 10, 2015

Courtesy of Martha Stewart Magazine.

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prep time 1 Hr 30 Min

cook time 10 Min

method Bake

yield Approx. 20 cookies

Ingredients

2 cups all purpose flour
2 tablespoons all purpose flour
1/2 cup cocoa, unsweetened
1/4 cup malted milk powder
1 teaspoon baking soda
1/2 teaspoon course salt
1 1/4 cups sugar
8 ounces butter, unsalted
1 - egg
2 teaspoons vanilla extract
1/4 cup cream fraiche
FOR THE FILLING
10 ounces semi-sweet chocolate chips
4 tablespoons butter, unsalted, cut into pieces
1 cup plain malted milk powder
2 ounces cream cheese (at room temp.)
6 tablespoons half and half
1 teaspoon vanilla extract

How To Make chocolate malt sandwich cookies

Step 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.

Step 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.
Step 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.
Step 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.
Step 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.
Step 6

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