Chocolate Malt Sandwiches
Indulge in the ultimate nostalgic treat with these Chocolate Malt Sandwiches, a decadent combination of rich cocoa, creamy malted frosting, and soft, chewy cookie layers. Perfectly crafted, the cookies boast a deep chocolate flavor with a hint of malted milk powder for a unique twist, while the luscious buttercream frosting adds a smooth, malty sweetness that ties it all together. These sandwich cookies are easy to make, with just 30 minutes of prep time, and are an ideal dessert for sharing—or keeping all to yourself! Whether you’re craving a throwback to classic soda fountain flavors or looking for a crowd-pleasing recipe for your next gathering, these Chocolate Malt Sandwiches are guaranteed to be a hit. Serve them with a glass of milk for the ultimate pairing!
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2.5 cups all-purpose flour
- 0.75 cup unsweetened cocoa powder
- 0.5 cup malted milk powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 3 tablespoons heavy cream
- 2 cups powdered sugar
- 0.25 cup malted milk powder (for frosting)
- 0.5 cup unsalted butter, softened (for frosting)
- 2 tablespoons whole milk
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, cocoa powder, malted milk powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Using a tablespoon or cookie scoop, drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are set but the centers are still slightly soft. Remove and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
To make the frosting, beat the softened butter in a medium bowl until creamy. Add the powdered sugar, malted milk powder, heavy cream, and milk, beating until smooth and fluffy.
Once the cookies have completely cooled, spread the frosting onto the flat side of one cookie and sandwich it with another cookie, pressing gently to adhere.
Repeat with the remaining cookies and frosting.
Serve immediately, or store the cookies in an airtight container at room temperature for up to 2 days.
Nutrition Facts
Calories |
7672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 355.5 g | 456% | |
| Saturated Fat | 218.6 g | 1093% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1241 mg | 414% | |
| Sodium | 3256 mg | 142% | |
| Total Carbohydrate | 1133.5 g | 412% | |
| Dietary Fiber | 72.4 g | 259% | |
| Total Sugars | 752.0 g | ||
| Protein | 100.9 g | 202% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 1104 mg | 85% | |
| Iron | 47.2 mg | 262% | |
| Potassium | 4472 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
