Thursday, March 8, 2012

Chocolate Malt Sandwich Cookies

I don't really have time to talk about anything special today as I'm supposed to be doing tax stuff right now and adding up never ending receipts, but I can't not share these with you real quick.
They're super.

Like, so super, my husband ate 5 before I was even up this morning.

Yeah. Don't tell him I told you that. He'll be embarrassed.

I made them last night, and they were so yummy, but this morning they were 10x yummier!

Chocolate Malt Sandwich Cookies
adapted from:Smells Like Home
Yield: 18-22 cookies

Pre-heat oven to 350
For the cookies:

  • 2 cups + 2 tbsp. all purpose flour
  • 1/2 cup unsweetened cocoa
  • 1/4 malt powder ( I used ovaltine plain malt)
  • 1 tsp. baking soda
  • 1/2 tsp. COARSE salt
  • 1 cup (2 sticks) unsalted butter
  • 1 3/4 cup sugar
  • 1 large egg
  • 2 tsp. vanilla extract
  • 1/4 cup sour cream
  • 3 tbsp. hot water
Sift together the flour, cocoa, malt powder, baking soda and salt.
With an electric mixer, beat together butter and sugar until pale and fluffy.
Mix in egg, sour cream, and hot water.
Reduce speed to low, and with mixer on low speed, mix in flour mixture.
Place tablespoon sized balls on a lightly greased or parchment sheet lined cookie sheet, 3 inches apart.
Bake 10-12 minutes. 10 was PERFECT for me!
Let sit 2 minutes, then remove from pan onto a wire rack.

For the filling:
  • 10 oz. semisweet chocolate ( I used chocolate chips)
  • 4 Tbsp. (1/2 stick) butter cut into small pieces
  • 1 cup Plain malted powder
  • 3 oz cream cheese
  • 1/4 cup + 2 Tbsp. half and half (milk will work-but half and half is better)
  • 1 tsp. vanilla extract
(Note: This makes JUST enough filling for all the cookies, so try to not eat too much of this amazingness. I learned the hard way. If you can even call eating too much filling 'learning' or 'hard')
While the cookies are baking, melt chocolate and butter on the stove top in a pan.
Turn heat off right before the chocolate is completely melted and keep stirring until it is smooth. Let cool.
In an electric mixer, beat together malt powder and cream cheese on medium speed until smooth. Gradually mix in half and half, chocolate mixture and vanilla.
Mix very well.
Refrigerate mixture for 30 minutes, or until thick.
Beat on high speed for 3 minutes. Filling will lighten and become light and fluffy.

When cookies are completely cooled, match up cookies by size, and scoop a heaping tablespoon of filling on one half of a cookie and sandwich with another cookie, until the filling pushes to the edge of the cookies. Repeat with all the cookies.

Enjoy with a nice, tall, cold glass of milk!

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