Malted Chocolate Sandwich Cookies
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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.
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
- 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
- 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.
- 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.
- 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
For the cookie you have to use regular unsweetened cocoa powder and only 1 tablespoon black or Dutch cocoa because of the baking soda? For the filling are you using Dutch cocoa or regular?
Hi Alexandra, I used unsweetened cocoa powder in both the cookie and the filling. I also added 1 tablespoon black cocoa to the cookie dough for a more dark, rich cookie (this affects appearance more than taste, so you can leave it out and use 5 tablespoons unsweetened cocoa in the cookies instead). Hope that helps!
Oh.my.goodness! The cookies, the pan, I’m swooning!
You are inspiring me to whip up some cookies today! These look SO good! (And gorgeous photography, by the way!)
This buttercream sounds delicious!