blissful eats with Tina Jeffers: Chocolate Malt Sandwiches
We just got back from a few days in lovely Bend Oregon, it’s so beautiful there, I can see myself getting pretty used to waking up every morning to the fresh air and the amazing scenery. Life there is definitely low-key, it’s all about being outside and connecting with loved ones. We were lucky enough to spend some time with Mrs, French and the family and while I am saddened to hear that they might be leaving Portland, I can’t think of a more beautiful place to make a new home. Whatever they decide, I am encouraged by the thought that if they do leave us behind we will have an excuse to visit Bend more often.
Such a simple place inspires an easy dessert that takes minimal time and effort. I whipped these up the other night to take along to dinner with friends. I think my boys were disappointed that they didn’t get the exclusive rights to the entire batch.
I love malted milk balls, they are my favorite candy, so when I saw this recipe I just knew that I had to try them. I did change the recipe a bit, the original called for a chocolate malt filling and I was afraid that it might be too rich and mask the flavor of the malt so I omitted the chocolate and added a little extra malt powder and some powdered sugar instead. These are definitely cookies that I’d make again, they were easy, tasty and unique a winning combination in my book! If you’d like to see more of my kitchen experiments, visit me at scalingbackblog.com, I’d love the company!
Chocolate Malt Cookies
Makes 1 ½ dozen
Adapted from Martha Stewart
Ingredients:
For the cookies
- 2 cups plus 2 tablespoons all purpose flour
- ½ cup unsweetened Dutch-process cocoa
- ¼ cup plain malted milk powder
- 1 teaspoon baking soda
- ½ teaspoon coarse salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 ¾ cups sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- ¼ cup greek yogurt
- 3 tablespoons hot water
For the filling
- ½ cup unsalted butter, room temperature
- 1 1/2 cup plain malted milk powder
- 8 ounces cream cheese, room temperature
- ½ cup confectioners sugar
- 1 teaspoon pure vanilla extract
Method:
For the cookies:
Pre-heat oven to 350 degrees. 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, vanilla, yogurt, and hot water. Reduce speed to low; mix in flour mixture.
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.
For the filling:
Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low and add malted milk powder and confectioners sugar a little at a time, and then the vanilla; mix until smooth.
Assemble cookies:
Spread a heaping tablespoon filling on the bottom of one cookie. Sandwich with another cookie. Repeat.
