I love malted milk – Whoppers, chocolate malts, malted milk balls….so as soon as I saw these cookies I knew I had to make them – like immediately! I am a sucker for soft cookies and ones with chocolate and malted milk? Clearly – I’m all in.
Wholesome Husband doesn’t like malted milk.
Weirdo.
More for me! 
Chocolate Malt Sandwich Cookies
Adapted from Smells Like Home originally from Martha Stewart
For the cookies:
2 cups plus 2 tablespoons all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1/4 cup plain malted milk powder
1 teaspoon baking soda
1/2 teaspoon coarse salt
1 cup (2 sticks) unsalted butter, room temperature
1 3/4 cups sugar
1 large egg
2 teaspoons pure vanilla extract
1/4 cup sour cream
3 Tablespoons hot water
For the filling:
10 ounces semisweet chocolate, coarsely chopped
4 tablespoons (1/2 stick) unsalted butter, cut into small pieces
1 cup plain malted milk powder
3 ounces cream cheese, room temperature
1/4 cup plus 2 Tablespoons half-and-half
1 teaspoon pure vanilla extract
1. Preheat oven to 350 degrees.
2. Sift together flour, cocoa powder, malted milk powder, baking soda, and salt and set aside.
3. With an electric mixer, beat butter and sugar on medium-high speed until pale and fluffy. Mix in egg, sour cream, vanilla and hot water. Reduce speed to low; mix in flour mixture.
4. Space tablespoon-size balls of dough 3 1/2 inches apart on parchment paper-lined baking sheets. Bake until flat and just firm, 10 to 12 minutes. Let cool on parchment on wire racks.
1. While the cookies are baking, melt chocolate and butter in a pan, stirring constantly. Let cool. With an electric mixer, beat malted milk powder and cream cheese on medium speed until smooth.
2. Gradually mix in half-and-half, chocolate mixture, and vanilla. Refrigerate, covered, until thick, about 30 minutes. Beat on high speed until fluffy, about 3 minutes. After chilling, the filling will be very thick and dark but as soon as you start to beat it, the color will begin to lighten and the filling will become very fluffy.
To assemble the cookies:
1. Match up cookies of similar sizes into pairs. Using a tablespoon-size cookie scoop, scoop a heaping tablespoon of the filling onto the bottom of one cookie. Sandwich with another cookie until the filling pushes to the edges of the cookies.
2. Repeat with remaining pairs of cookies. Cookies can be kept at room temperature between layers of parchment in airtight containers up to 3 days.
Makes 35 sandwich cookies.
Nutrition Notes: Malted milk is a powdered food product made from a mixture of malted barley, wheat flour, and whole milk, which is evaporated until it forms a powder. Originally, malted milk powder was developed as infant food. Malted milk powder has a high caloric content and was suitable for growing children but later adults started consuming it.
Taste Test: These were so good — too good and tempting! I took the rest to work to share and everyone loved them! 
The filling is creamy and smooth and the cookies were deliciously soft.
Go make these now!
