These cookies are a remix of the classic frosty chocolate malt. Childhood nostalgia is transformed into fudgy chocolate cookies filled with lusciously smooth malted buttercream. Finely chopped malted milk balls give the cookies an addictive (and completely irresistible) brickle-like texture.

Malted Chocolate Sandwich Cookies | Tutti Dolci
Surprise the malt or chocolate lover in your life with a platter of these sandwich cookies – they’ll be in absolute heaven!

Malted Chocolate Sandwich Cookies | Tutti Dolci

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Malted Chocolate Sandwich Cookies

  • Yield: 14 sandwich cookies

Ingredients

Cookies

  • 1 1/3 cups flour
  • 1/4 cup unsweetened cocoa
  • 1 Tbsp black (or dark) cocoa
  • 1/4 cup malted milk powder
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, at room temperature
  • 3/4 cup light brown sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 1/2 cup malted milk balls, finely chopped

Filling

  • 1/4 cup unsalted butter, softened
  • 1/2 tsp vanilla extract
  • 1/8 tsp salt
  • 1 cup powdered sugar
  • 1/4 cup unsweetened cocoa
  • 1/4 cup malted milk powder
  • 1/4 cup milk

Instructions

  1. For the cookies, whisk together flour, cocoas, malted milk powder, cornstarch, baking soda, and salt in a medium bowl. Beat butter and brown sugar in a large mixer bowl at medium speed until creamy. Add egg and vanilla, beating to combine. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Stir in malted milk balls. Cover dough and chill in the refrigerator for at least 4 hours, or overnight.
  2. Preheat oven to 350°F (If cookie dough has chilled overnight, let stand at room temperature for 30 minutes before baking). Line two baking sheets with silicone mats or parchment paper. Form 28 (1-inch) balls of dough and place two inches apart on prepared baking sheets. Spray the bottom of a drinking glass lightly with nonstick spray, then use the glass to flatten dough until 1/4″ thick, approximately 2 inches in diameter. Bake, rotating pans halfway through, for 8 minutes, until edges are set. Cool for 3 minutes on baking sheets, then transfer to a wire rack to cool completely.
  3. For the filling, beat butter, vanilla, and salt in a mixer on medium speed until smooth. Reduce speed to low; gradually mix in powdered sugar, cocoa, and malt powder. Add milk one tablespoon at a time until blended; increase speed to medium and beat until smooth. Use an offset spatula to spread about a tablespoon of filling on the underside of half the cookies. Top with remaining cookies, pressing gently so that filling spreads to the edges. Store cookies in an airtight container at room temperature.

Notes

Filling adapted from She Wears Many Hats


Nutrition

  • Calories: 245

 

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