If you’re looking for an outstanding cookie to bring to your cookie exchange, look no more! These chocolate malted cookies are adapted
from Martha Stewart Holiday Cookie magazine from a few years back. These are impressive to look at (everyone is always impressed when they hear I made them!) and are simply decadent to eat. Just a warning, these are serious chocolate cookies. They are a little time consuming, only because you have to make all the cookies then make them into sandwiches. I would say they are as labor intensive as a big batch of cupcakes. They are super easy, moist, creamy, slightly crispy on the outsides. Everything a cookie should be. Make these and your cookie exchange pals will start calling you the cookie goddess.
A good cookie scoop is a must for these cookies. That will ensure that each cookie is the same size and shape, which is pretty important for sandwich cookies. I always make sure to level off my scoops on the side of the bowl as well, to make them perfectly perfect! Also, using a cookie scoop will also make sure each cookie gets the right amount of filling.
You will need:
For the cookies:
- 2 cups plus 2 tablespoons all-purpose
- 1/2 cup unsweetened Dutch-process cocoa
- 1/4 cup plain malt 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 heavy cream
- 3 tablespoons hot water
For the filling:
- 10 ounces semisweet chocolate chips
- 4 tablespoons (1/2 stick) unsalted butter, cut into chunks
- 1 cup plain malt powder
- 4 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, vanilla, cream, 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.