Olla-Podrida - Printable Recipes

Chocolate Malt Sandwich Cookies - from Pattie Tierney @ Olla-Podrida

Makes about 1 1/2 dozen.

FOR THE 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 (I used sour cream)

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

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.

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

Enjoy!

Feel free to report back if you try these and let me know what you think of them.

Pattie Tierney