I need to tell you that I majorly fangirled Martha Stewart as a kid. I was crushed when she went to prison. CRUSHED.
She debuted these cookies in 2001, and as a 9-year-old who lived for chocolate and baking and all things Martha Stewart, I immediately latched on. Baking and eating these with my aunts became a regular activity.
I recently had a major chocolate malt craving, dug up this recipe, and LET ME TELL YOU – unlike a lot of things from childhood (Flintstone Push-Ups, Crocodile Dundee, staying up past my bedtime, etc.) – these cookies are just as good as an adult.
The filling in these makes them. There is malt and chocolate and cream cheese and the combination of tang and malt and chocolate in a super silky spread has me contemplating if there is a cookie I like better than these.
It also doesn’t hurt that the filling is sandwiched between two chewy, chocolate cookies.
Um, yes, hi, my name is Mandy and all I want in life is a chewy malt chocolate cookie spread with mousse-y chocolate filling and topped with another chocolate cookie.
I will warn you that these are fairly labor-intensive. There is nothing complicated technique-wise here. But there is a healthy dose of patience involved because you first have to bake the cookies, then make and chill the filling, then assemble the sandwiches. Which makes these kind of special occasion cookies to me.
Or cookies to make when the chocolate malt mood strikes hard.
If you’re into baking with kids, assembling these is a fun baking project for little hands!
(And I know firsthand, speaking as a former kid who assembled these.)
You can find malt powder at your grocery store, usually by the hot chocolate mixes or it is sometimes in the baking aisle by the cocoa powder. Or, you can buy it on Amazon.
These are a long time favorite cookie of mine. If you’re into chocolate, malt, and rich desserts, these will definitely be a favorite of yours, too!
Chocolate Malt Sandwich Cookies
Ingredients
For the Cookies
- 2 cups plus 2 tablespoons flour
- 1/2 cup unsweetened cocoa powder
- 1/4 cup plain malted milk powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter (2 sticks), softened
- 1 3/4 cups sugar
- 1 egg
- 2 teaspoons vanilla
- 1/4 cup sour cream
For the Filling
- 1 1/2 cups semisweet chocolate chips
- 4 tablespoons unsalted butter, cubed
- 3 ounces cream cheese, softened
- 1 cup plain malted milk powder
- 1/3 cup milk
- 1 teaspoon vanilla
Directions
For the Cookies
- Preheat oven to 350 degrees. Line baking sheets with parchment paper. Combine flour, cocoa powder, malt powder, baking soda, and salt in a medium bowl.Cream together butter and sugar in an electric mixer fitted with the paddle attachment. Once light and fluffy, mix in egg and vanilla. Mix in sour cream. Mix in 3 tablespoons hot water. Add dry ingredients on low speed.Drop tablespoon-size scoops of dough on prepared baking sheets. Be sure to leave at least 3 inches between each scoop – this dough spreads a surprising amount as it bakes! Bake 8-10 minutes, until cookies are just set. Do not over bake! Remove from baking sheets and cool completely.
For the Filling
- Melt chocolate chips and butter together. Let cool until warm.Mix together cream cheese and malt powder until completely smooth. With the mixer running, pour in the milk. Mix in the melted chocolate and vanilla. Refrigerate until chilled and thickened – at least 30 minutes.Remove filling from fridge and mix on high speed until fluffy, about 3 minutes.
To Assemble
- Spread half of the cookies with filling and top with remaining cookies. Store in an airtight container in the fridge for up to 3 days.
Adapted from Martha Stewart.
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