Name: Chocolate Malt Sandwich Cookies
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H50M0.000S
Yield: 30 to 40 sandwich cookies
Ingredients: 1 cup granulated sugar; 1/2 cup packed light brown sugar; 2 sticks (1 cup) unsalted butter, at room temperature; 2 large eggs; 1 teaspoon pure vanilla extract; 2 1/2 cups all-purpose flour (see Cook's Note); 3/4 cup malted-milk powder, such as Ovaltine; 1/4 cup unsweetened cocoa powder; 1 1/2 teaspoons baking soda; 1/4 teaspoon fine salt; 3 cups coarsely chopped chocolate-covered malt balls, such as Whoppers (about three 5-ounce boxes); 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature; 3 cups confectioners' sugar; 3/4 cup chocolate malted-milk powder, such as Ovaltine; 1 1/2 teaspoons pure vanilla extract; 1/4 teaspoon fine salt; 1/4 cup plus 1 tablespoon whole milk

Directions

Special equipment:

a stand mixer and paddle attachment

For the cookies: Beat the granulated sugar, brown sugar and butter in a stand mixer fitted with the paddle attachment on high speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl and add the eggs, one at a time, beating on medium speed until combined. Beat in the vanilla. Add the flour, malted-milk powder, cocoa, baking soda and salt. Beat on low speed just until combined. Stir in 2 cups of the chopped malt balls by hand. Cover the bowl and chill the dough in the refrigerator for 30 minutes.
Meanwhile, position oven 2 racks in upper and lower thirds of the oven and preheat to 350 degrees. Line 2 baking sheets with parchment.
Scoop scant tablespoon-size balls of dough onto the prepared baking sheets, about 2 inches apart. Press a few pieces of the remaining malt balls on top of each ball. Refrigerate the remaining dough.
Bake, rotating the sheets halfway through, until the cookies are puffed and the edges are set, about 13 minutes. Remove the cookies to wire racks and cool completely. Repeat with the remaining dough and chopped malt balls.
For the filling: Beat the butter in a stand mixer fitter with the paddle attachment on high speed until light and fluffy, 1 to 2 minutes. Add the confectioners' sugar, chocolate malted-milk powder, vanilla and salt. Mix on low speed just to combine, then add 1/4 cup of the whole milk. Increase the speed to high and beat until light and fluffy, about 2 minutes, adding the remaining tablespoon of milk if needed to make a spreadable filling.
Turn over half of the cookies and spread about 2 teaspoons of the filling on the flat side of each, then sandwich with the remaining cookies. Serve immediately or refrigerate in a covered container for up to 3 days.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)