Chocolate Malt Sandwich Cookies
Recipe courtesy of Amy Stevenson for Food Network Kitchen

Chocolate Malt Sandwich Cookies

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  • Level: Easy
  • Total: 1 hr 50 min (includes chilling time)
  • Active: 40 min
  • Yield: 30 to 40 sandwich cookies
Chocolate malt lovers will get a triple dose of happiness in these sandwich cookies — Ovaltine in the dough and filling and nuggets of chocolate-covered malt balls distributed throughout. Chocolate cookies can be hard to judge for doneness because you can’t use browning as a guide. You'll know these are ready when the cookies are puffed and the edges are set. Once cooled, the edges will be crisp, but the centers will still be delightfully chewy.





Special equipment:
a stand mixer and paddle attachment
  1. 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.
  2. Meanwhile, position oven 2 racks in upper and lower thirds of the oven and preheat to 350 degrees. Line 2 baking sheets with parchment.
  3. 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.
  4. 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.
  5. 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.
  6. 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.)