Chocolate Malt Cookies

I found a new cookie recipe I LOVE! I found the recipe here. This is the second time I've made them. They are so yummy!

 

{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 heavy whipping cream
  • 3 tablespoons hot water
  •  
  • {Cookie Directions}
  •  

  1. Preheat oven to 350 degrees. 
  2. Sift together flour, cocoa powder, malted milk powder, baking soda, and salt. With an electric mixer, beat butter and sugar on medium-high speed until pale and fluffy. Mix in egg, heavy wiping cream, and hot water. Reduce speed to low; mix in flour mixture.
  3. Space tablespoon-size balls of dough 3 1/2 inches apart on parchment paper-lined baking sheets. 
  4. Bake until flat and just firm, 10 to 12 minutes. Let cool on parchment on wire racks.

  •  

• {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

 

{Filling Directions}

 

1. Melt chocolate and butter in a heatproof bowl. Stir. Let cool. With an electric mixer, beat malted milk powder and cream cheese on medium speed until smooth. Gradually mix in half-and-half, chocolate mixture, and vanilla. Refrigerate, covered, until thick, about 30 minutes. Mix on high speed until fluffy, about 3 minutes.

  

{Assemble Cookies}

 

1. Spread a heaping tablespoon filling on the bottom of one cookie. Sandwich with another cookie. Repeat.