Malted Chocolate Sandwich Cookies

Here is a riff on a Martha Stewart recipe which, over the years, has morphed into this recipe that I nailed this year. The kids fought over them. My friend hoarded hers. Chewy malted chocolate cookies, perfectly respectable on their own, bookend a cream cheese almond filling. They're special and indulgent, perfect for Christmas gifts for neighbors, coworkers, and friends. They're big cookies by the time you sandwich two together with the rich filling. At our house, we would take a couple bites off one, then stick it back in the fridge for the next person to nibble on (This somehow made them taste better). If your cookies are crisp, the filling will soften them up, making them the perfect chewy soft consistency. Martha fills hers with a super chocolatey filling, which is too much chocolate for my taste. So this year, I thought, why not fill with a cream cheese peanut butter mixture reminiscent of peanut butter pie. Then, as I'm still in my "almond butter phase" (see Karma cookies) I added Justin's jarred almond butter instead. Perfection. I sprinkled the unbaked cookies with sugar and a little Maldon sea salt.
By | December 14, 2015

Ingredients

Cookies
  • 1 cup (2 sticks) butter
  • 1 1/2 cups sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1/4 cup sour cream or Greek yogurt
  • 2 1/2 cups flour
  • 1/2 cup cocoa powder
  • 1/3 cup malt powder (Carnation)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
Filling
  • 1 (8-ounce) package Neufchatel cheese
  • 3 tablespoons butter
  • 1/2 cup malt powder (Carnation)
  • 2 teaspoons vanilla extract
  • 1/2 cup powdered sugar
  • 1/2 cup almond butter

Preparation

1. For cookies, beat butter and sugar until fluffy. Add egg, vanilla and sour cream. Beat well. Add flour, cocoa powder, malt, baking soda and salt. Beat until combined. Chill for at least an hour. Scoop mixture with a small ice cream scoop (tablespoon size) on to a cookie sheet. Bake at 350F for 10-15 minutes.

2. For filling, beat cream cheese until fluffy. Add butter, beat well. Add malt powder, vanilla, sugar, and almond butter. Beat until combined. Chill at least an hour.

3. Spread 11/2 tablespoons filling on a cookie. Sandwich with another cookie. Press. Keep in the refrigerator. Makes 24 cookies and 12 "sandwiches."

 

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Ingredients

Cookies
  • 1 cup (2 sticks) butter
  • 1 1/2 cups sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1/4 cup sour cream or Greek yogurt
  • 2 1/2 cups flour
  • 1/2 cup cocoa powder
  • 1/3 cup malt powder (Carnation)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
Filling
  • 1 (8-ounce) package Neufchatel cheese
  • 3 tablespoons butter
  • 1/2 cup malt powder (Carnation)
  • 2 teaspoons vanilla extract
  • 1/2 cup powdered sugar
  • 1/2 cup almond butter
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