Chocolate Malt Sandwiches

Name: Chocolate Malt Sandwiches
Prep time: 1 h
Cook time: 10 min
Total time: 1 h 10 min
Yield: 18 cookies, 18 serving(s)
Ingredients: 2 cups all-purpose flour; 2 tablespoons all-purpose flour; 1/2 cup unsweetened dutch cocoa; 1/4 cup plain instant malted milk powder; 1 teaspoon baking soda; 1/2 teaspoon coarse salt; 1 cup unsalted butter, room temperature; 1 3/4 cups sugar; 1 large egg; 2 teaspoons pure vanilla extract; 1/4 cup creme fraiche; 3 tablespoons hot water; 10 ounces semisweet chocolate, coarsely chopped; 4 tablespoons unsalted butter, cut into small pieces; 1 cup plain instant malted milk powder; 3 ounces cream cheese, room temperature; 1/4 cup half-and-half, plus; 2 tablespoons half-and-half; 1 teaspoon pure vanilla extract

Submitted by Chef #1082664

"The cookie part is an excellent cookie for ice cream sandwiches"

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Ready In:: 1hr 10mins
Ingredients:: 19
Yields:: 18 cookies
Serves:: 18

ingredients

for the cookie
2 cups all-purpose flour
2 tablespoons all-purpose flour
¹⁄₂ cup unsweetened dutch cocoa
¹⁄₄ cup plain instant malted milk powder
1 teaspoon baking soda
¹⁄₂ teaspoon coarse salt
1 cup unsalted butter, room temperature
1 ³⁄₄ cups sugar
1 large egg
2 teaspoons pure vanilla extract
¹⁄₄ cup creme fraiche
3 tablespoons hot water
for the icing
10 ounces semisweet chocolate, coarsely chopped
4 tablespoons unsalted butter, cut into small pieces
1 cup plain instant malted milk powder
3 ounces cream cheese, room temperature
¹⁄₄ cup half-and-half, plus
2 tablespoons half-and-half
1 teaspoon pure vanilla extract

directions

1. 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.
2. 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 simming 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.
3. 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 at room temperature up to 3 days.

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Reviews

These cookies are supreme. I found them in the Martha Stewart Cookies Cookbook and made them for a cookie swap. I think they are even better the next day. My friend said she was only taking little bites so it could last as long as possible. No changes needed. These cookies are perfect just the way they are.

Not exactly a chef