Homemade sandwich cookies for true chocolate lovers! Velvety malted chocolate + cream cheese filling gets sandwiched between two chewy chocolate cookies for a rich, super chocolatey cookie.Makes 24 sandwiches.
Prep Time1hr
Cook Time30mins
Total Time1hr30mins
Course: Dessert
Author: Mandy Jackson
Ingredients
For the Cookies
2cupsplus 2 tablespoons flour
1/2cupunsweetened cocoa powder
1/4cupplain malted milk powder
1teaspoonbaking soda
1/2teaspoonsalt
1cupunsalted butter (2 sticks),softened
1 3/4cups sugar
1egg
2teaspoonsvanilla
1/4cupsour cream
For the Filling
1 1/2cupssemisweet chocolate chips
4tablespoonsunsalted butter,cubed
3ouncescream cheese,softened
1cupplain malted milk powder
1/3cupmilk
1teaspoon 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.
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