Best 10 Chocolate Malt Sandwich Cookies Recipes

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There is a reason chocolate malt sandwich cookies are a classic treat. The combination of chocolate wafers with a malted milk filling is a perfect balance of flavors and textures that will make you crave more and more. Whether you're making them from scratch or using store-bought ingredients, this guide will provide you with all the information you need to create the best chocolate malt sandwich cookies.

Let's cook with our recipes!

CHOCOLATE-MALT SANDWICHES



Chocolate-Malt Sandwiches image

Malted-milk powder adds a rich component to both these cookies and their filling. A double dose of chocolate (chopped semisweet and lots of cocoa powder) makes these sandwich cookies extra decadent.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 1 1/2 dozen

Number Of Ingredients 17

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 creme fraiche
3 tablespoons hot water
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

Steps:

  • Preheat oven to 350 degrees. Make cookies: 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, creme fraiche, 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.
  • Making filling: Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring. 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: Spread a heaping tablespoon filling on the bottom of one cookie. Sandwich with another cookie. Repeat.

CHOCOLATE MALT SANDWICHES



Chocolate Malt Sandwiches image

Provided by Food Network Kitchen

Time 1h25m

Yield 20 cookies

Number Of Ingredients 13

1 1/2 cups all-purpose flour
1/2 cup Dutch-process cocoa powder, plus more for dusting (optional)
1/2 cup sugar
1/2 cup malted milk powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla extract
12 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature
4 ounces white chocolate, coarsely chopped
2 tablespoons malted milk powder
Pinch of salt
1/2 teaspoon vanilla extract
1/2 cup heavy cream

Steps:

  • Make the cookies: Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper. Combine the flour, cocoa powder, sugar, malted milk powder, baking soda and salt in a large bowl. With a mixer on medium-high speed, add the vanilla and then the butter, a few pieces at a time, and mix until the dough looks like wet sand and holds together when pinched, about 5 minutes. Scrape the dough onto a sheet of parchment paper and pat into a 1/2-inch-thick round. Cover with another sheet of parchment paper and refrigerate until the dough is slightly firm, about 10 minutes.
  • Roll out the dough between the parchment sheets to 1/4 inch thick. Peel off the top sheet and cut the dough into squares or rounds using 1 1/2-to-2-inch cookie cutters. Reroll the scraps and repeat. (Refrigerate the dough if it gets too soft.) Place the cookies 1 inch apart on the prepared baking sheets.
  • Bake until the cookies are set and no longer shiny, 8 to 10 minutes. Let cool 5 minutes on the baking sheets, then transfer to a rack to cool completely.
  • Prepare the filling: Combine the white chocolate, malted milk powder, salt and vanilla in a large bowl. Bring the cream to a simmer in a saucepan over medium heat, then pour over the white chocolate mixture and stir until smooth. Refrigerate until cold, about 25 minutes. Beat with a mixer until thick and spreadable, about 1 minute.
  • Spread about 2 teaspoons of the filling on the underside of half of the cookies, then sandwich with the remaining cookies. Dust with cocoa powder, if desired. Store in the refrigerator up to 5 days.

CHOCOLATE MALT SANDWICH COOKIES



Chocolate Malt Sandwich Cookies image

Homemadesandwich cookies are somuch better than the onesthat fill grocery-storeshelves. Here, a pair of perfectly chewy chocolatecookies are brought togetherbya luscious maltedchocolate filling.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 20 sandwiches

Number Of Ingredients 16

2 cups plus 2 tablespoons all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 cup plain malted-milk powder
1 teaspoon baking soda
1/2 teaspoon coarse salt
1 3/4 cups sugar
8 ounces (2 sticks) unsalted butter, softened
1 large egg
2 teaspoons pure vanilla extract
1/4 cup creme fraiche
10 ounces semisweet chocolate, coarsely chopped
4 tablespoons unsalted butter, cut into pieces
1 cup plain malted-milk powder
3 ounces cream cheese, room temperature
6 tablespoons half-and-half
1 teaspoon pure vanilla extract

Steps:

  • Make cookies: Preheat oven to 350 degrees. Line baking sheets with Silpat nonstick baking mats or parchment paper; set aside. Sift flour, cocoa powder, malt powder, baking soda, and salt together into a medium bowl; set aside.
  • Put sugar and butter in the bowl of an electric mixer fitted with the paddle attachment; cream until pale and fluffy. Mix in egg and vanilla. Mix in creme fraiche. Mix in 3 tablespoons hot water. On low speed, mix in flour mixture.
  • Drop dough onto lined sheets with a 1/2-ounce-capacity ice-cream scoop, about 3 1/2 inches apart (or use a tablespoon; gently shape dough into balls). Bake until tops flatten and cookies are just firm, 10 to 12 minutes. Transfer to a wire rack; let cool completely.
  • Make filling: Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth. Let cool until just warm.
  • Put malt powder and cream cheese in a clean mixing bowl; return to mixer. Mix on medium until completely smooth. Gradually mix in half-and-half, then mix in melted chocolate and the vanilla. Refrigerate until thick, about 30 minutes.
  • Return bowl to mixer; mix on high speed until fluffy, about 3 minutes.
  • Assemble cookies: Spread a heaping tablespoon of filling on one cookie with an offset spatula. Press bottom of a second cookie onto filling. Repeat.

CHOCOLATE MINT SANDWICH COOKIES



Chocolate Mint Sandwich Cookies image

In this recipe, I used Dutch-process cocoa powder for its dark color and smooth finish. To me, natural cocoa powder has a somewhat fruity chocolate flavor. Generally speaking, the two are not interchangeable. If you're in a pinch, and the recipe calls for less than 3/4 cup, you can substitute natural cocoa powder for Dutched, but not the other way around.

Provided by Samantha Seneviratne

Categories     dessert

Time 1h55m

Yield about 1 1/2 dozen sandwiches

Number Of Ingredients 11

1 3/4 cups all-purpose flour
3/4 cup Dutch-process cocoa powder, plus more for rolling
3/4 teaspoon kosher salt
1/2 teaspoon baking powder
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
3/4 cup granulated sugar
3 large egg yolks
2 cups confectioners' sugar
8 tablespoons (1 stick) unsalted butter, at room temperature
2 to 3 tablespoons milk, at room temperature
1/4 teaspoon mint extract

Steps:

  • For the cookies: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
  • In a large bowl, whisk together the flour, cocoa, salt and baking powder. In another large bowl using an electric mixer, beat the butter and granulated sugar on medium speed until fluffy, about 3 minutes. Add the yolks and beat until combined. Add the flour mixture to the butter mixture and beat until well combined. Divide the dough into 2 pieces.
  • Lightly dust a piece of parchment with cocoa powder. Roll 1 piece of dough on the prepared parchment to between 1/4 inch and 1/8 inch thick. Using a 2 1/4-inch round, fluted cookie cutter, stamp out as many cookies as you can. Transfer the cookies to the prepared sheets. Roll and cut the remaining dough; you can reroll the scraps once. Chill the unbaked cookies for 10 to 15 minutes.
  • Bake until the cookies are set and the tops look dry, 14 to 16 minutes, rotating the sheets halfway through cooking. Transfer the cookies to a rack to cool completely, about 45 minutes.
  • For the filling: Beat the confectioners' sugar and butter with an electric mixer until smooth. Add just enough milk to make a creamy filling. Beat in the mint extract.
  • When the cookies are cool, flip half of them over. Spread or pipe about 1 heaping tablespoon of the filling on the flipped cookies. Top with the other halves and press together gently.

CHOCOLATE-GLAZED MALT COOKIES



Chocolate-Glazed Malt Cookies image

Serve your guests with these chocolate-glazed malt cookies - a perfect dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h5m

Yield 36

Number Of Ingredients 15

2 cups Gold Medal™ all-purpose flour
3/4 cup unsweetened baking cocoa
3/4 cup malted milk powder
1 teaspoon baking soda
1 cup butter, softened
2/3 cup granulated sugar
2/3 cup packed brown sugar
2 eggs
1 teaspoon vanilla
1/4 cup butter, softened
1/2 cup packed brown sugar
1/4 cup milk
3/4 cup malted milk powder
1/4 cup unsweetened baking cocoa
Chopped chocolate-covered malted milk balls, if desired

Steps:

  • Heat oven to 350°F. In medium bowl, mix flour, 3/4 cup cocoa, 3/4 cup malted milk powder and the baking soda; set aside. In large bowl, beat 1 cup butter, the granulated sugar and 2/3 cup brown sugar with electric mixer on medium speed 5 minutes or until light and fluffy. Add eggs, one at a time, beating until blended. Beat in vanilla. Beat in flour mixture just until blended. Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls 2 inches apart.
  • Bake 9 to 11 minutes or until cookies are puffed and edges are set but centers are still soft. Cool 5 minutes; remove from cookie sheet to cooling rack. Cool completely.
  • In 2-quart saucepan, heat 1/4 cup butter, 1/2 cup brown sugar and the milk over medium heat 2 minutes, stirring occasionally, until smooth. Remove from heat. Add 3/4 cup malted milk powder and 1/4 cup cocoa; stir until smooth. Spread glaze on tops of cookies. Sprinkle with malted milk balls.

Nutrition Facts : Calories 231, Carbohydrate 36 g, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 150 mg

MALT CHOCOLATE AND MARSHMALLOW SANDWICHES



Malt Chocolate and Marshmallow Sandwiches image

These cookies contain three distinct textures in each bite: a chocolate malt shortbread cookie, a soft marshmallow center, and a smooth dark chocolate ganache topping. They are sophisticated cookies, but the flavors are inspired by a favorite childhood treat: malted milk balls. The secret ingredient is malted chocolate drink powder such as in Ovaltine, Milo or Bournvita powder. The gold leaf or flaky sea salt topping is optional, but don't hold back if you're ready to dive into something that looks as exquisite as it tastes.

Provided by Yewande Komolafe

Categories     cookies and bars, dessert

Time 1h30m

Yield 16 to 18 sandwiches

Number Of Ingredients 15

2 cups/255 grams all-purpose flour, plus more for rolling the dough
1/2 cup/45 grams malted chocolate powder, such as Ovaltine
1/4 teaspoon baking powder
3/4 cup/170 grams unsalted butter (1 ½ sticks), at room temperature
1/2 cup/110 grams dark brown sugar
1 tablespoon honey
1/2 teaspoon kosher salt
2 tablespoons heavy whipping cream
4 ounces/115 grams 70 percent dark chocolate, chopped, or baking squares or pistoles
1/2 cup plus 2 tablespoons/150 milliliters heavy whipping cream
Edible gold leaf, luster dust or flaky sea salt (optional)
1/2 cup/100 grams granulated sugar
1/4 cup/60 milliliters honey
1/4 teaspoon kosher salt
1 1/2 teaspoons powdered gelatin

Steps:

  • Prepare the cookies: In a small bowl, whisk together the flour, malted chocolate powder and baking powder.
  • In the bowl of a stand mixer, combine the butter, brown sugar, honey and salt. Mix with the paddle attachment on low speed until completely incorporated, scraping down the sides of the bowl as necessary. Add the flour mixture and heavy cream. Mix on low speed until it comes together in a smooth dough. Transfer to a work surface and pat into a 1-inch disk. Wrap with plastic wrap and refrigerate for at least 30 minutes. Wash and dry the mixing bowl and set aside.
  • Prepare the ganache topping: Transfer the chocolate pieces to a small bowl. In a small pot, heat the cream gently over low heat until it just begins to steam, about 4 to 5 minutes. Pour the hot cream mixture over the chocolate pieces. Allow the chocolate and cream mixture to sit for 5 minutes. Stir until the chocolate is completely melted and the ganache is smooth. Set aside.
  • Position oven racks near the center and heat oven to 350 degrees.
  • Once the dough is chilled, unwrap and place the dough in the center of a sheet of parchment. Place the second sheet of parchment on top and roll the dough to 1/4-inch thickness. Peel off the top layer of parchment and use it to line one of the baking sheets. Line a second baking sheet with parchment. Using a 2-inch round biscuit cutter, cut out cookies and transfer them to the lined baking sheets, spacing them about 1 ½ inches apart. Press scraps together, and fold the remaining parchment over the dough. Reroll and cut out rounds. (You can reroll the dough up to 2 times.) Bake until the cookies are set and the tops lose their shine, about 12 minutes, rotating the pans and switching racks halfway through baking. Let cool on the baking sheets for 5 to 10 minutes before moving the cookies to a wire rack to cool completely.
  • Make the marshmallow filling: In a small pot, combine the sugar, honey, salt and 1/4 cup water. Stir to incorporate and cook over medium-high until the sugar dissolves and the temperature of the syrup reaches 240 degrees, about 5 minutes.
  • Add 1/4 cup water to the bowl of a stand mixer fitted with the whisk attachment. Sprinkle in the gelatin and gently stir to moisten the grains. Allow the gelatin to bloom, about 3 minutes, while the sugar mixture cooks.
  • When the sugar reaches 240 degrees and the gelatin has bloomed, turn the mixer on low, and slowly add the syrup in an even stream. Increase the speed to high and whip the mixture until the meringue is thick and doubled, about 5 to 7 minutes. Scoop the mixture into a piping bag, seal the top by twisting, snip the end and set aside.
  • Assemble the cookies: Pipe a 1-inch mound of meringue on the flat side of half the cookies, leaving a 1/8-inch border. Allow to set for 2 to 3 minutes, then top each with another cookie. Thoroughly stir the ganache until smooth. Spoon a tablespoon of ganache in the center of each top cookie and spread evenly over the surface, allowing the ganache to drip down the sides. (If your ganache is completely cooled and set at this point, you can stir and spread it like frosting, or see Tip below for loosening.) Once all the cookies have been topped with ganache, allow the ganache to set slightly, about 5 minutes, and top each with gold leaf accents or luster dust, if using. Allow the cookies to set before serving, about 15 minutes.

CHOCOLATE-MINT DREAM SANDWICH COOKIES



Chocolate-Mint Dream Sandwich Cookies image

For the family cookbook, my cousin submitted a cookie I've tinkered with, and it's a showstopper. These dreamy cookies with chocolate and mint pretty much melt in your mouth. -Shannon Koene, Blacksburg, Virginia

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield about 1-1/2 dozen.

Number Of Ingredients 16

3/4 cup butter, softened
1/2 cup confectioners' sugar
2 ounces unsweetened chocolate, melted and cooled
3/4 teaspoon peppermint extract
1-1/2 cups all-purpose flour
1 cup miniature semisweet chocolate chips
FILLING:
1-1/2 cups confectioners' sugar
3 tablespoons butter, softened
5 to 6 teaspoons 2% milk
3/4 teaspoon peppermint extract
CHOCOLATE GLAZE:
1-1/2 cups dark chocolate chips
2 teaspoons shortening
1/8 teaspoon peppermint extract
Crushed candy canes

Steps:

  • Preheat oven to 375°. Beat butter and confectioners' sugar until creamy. Beat in cooled chocolate and extract. Gradually beat in flour. Fold in chocolate chips., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Flatten to 1/4-in. thickness. Bake until set, 6-8 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., Meanwhile, mix filling ingredients. Cut a small hole in the tip of a pastry bag; insert a star tip. Transfer filling to bag; pipe onto bottom halves of cookies. Cover with remaining cookies., For glaze, microwave chocolate chips and shortening on high until melted, stirring every 30 seconds; add extract. Dip about two-thirds of each cookie into glaze, allowing excess to drip off; top with crushed candy canes. Place on waxed paper; refrigerate until set.

Nutrition Facts : Calories 306 calories, Fat 19g fat (12g saturated fat), Cholesterol 23mg cholesterol, Sodium 77mg sodium, Carbohydrate 36g carbohydrate (26g sugars, Fiber 2g fiber), Protein 3g protein.

CHOCOLATE MINT SANDWICH COOKIES



Chocolate Mint Sandwich Cookies image

I got this recipe from my daughter years ago. I've taken these chewy filled cookies and the treasured recipe to many cookie exchanges.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 2-1/2 dozen cookies.

Number Of Ingredients 16

6 tablespoons butter, cubed
1-1/2 cups packed brown sugar
2 tablespoons water
2 cups semisweet chocolate chips
2 large eggs, room temperature
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking soda
1 teaspoon salt
Filling:
2-1/2 cups confectioners' sugar
1/4 cup butter, softened
3 tablespoons whole milk
1/2 teaspoon peppermint extract
Dash salt
3 drops green food coloring, optional

Steps:

  • In a small saucepan, combine the butter, brown sugar, water and chocolate chips. Cook and stir over low heat until chips are melted. Cool. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add to chocolate mixture. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° until firm, 10-12 minutes. Remove to wire racks to cool. , In a large bowl, combine confectioners' sugar, butter, milk, extract, salt and, if desired, food coloring until smooth. Spread on the bottoms of half of the cookies; top with remaining cookies.

Nutrition Facts : Calories 213 calories, Fat 8g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 187mg sodium, Carbohydrate 36g carbohydrate (27g sugars, Fiber 1g fiber), Protein 2g protein.

HOMEMADE CHOCOLATE SANDWICH COOKIES



Homemade Chocolate Sandwich Cookies image

We like to call them homemade 'oreos or soft 'oreos.'

Provided by John Crandall

Categories     Desserts     Cookies     Sandwich Cookie Recipes

Yield 12

Number Of Ingredients 3

2 (18.25 ounce) packages devil's food cake mix
4 eggs
1 cup shortening

Steps:

  • Preheat oven to 350 degrees F (180 degrees C).
  • Blend the above ingredients together with a pastry blender until mixed.
  • Roll in balls about the size of a quarter and place on ungreased baking sheets. Make an even number of balls.
  • Bake for 10 minutes. Let cookies stand on cookie sheet for 5-6 minutes before removing them to cooling rack. After cookies have cooled, put Cream Cheese Frosting (see recipe or use one can of pre-made frosting) between two cookies, putting bottom sides together.
  • NOTE: Adding chopped pecans to the cookies without making them into sandwiches is also very good. Spice cake mix can be used in place of Devil's food.

Nutrition Facts : Calories 549.6 calories, Carbohydrate 60.6 g, Cholesterol 79 mg, Fat 30.7 g, Fiber 0.5 g, Protein 8.9 g, SaturatedFat 9.5 g, Sodium 657 mg, Sugar 37.6 g

CHOCOLATE SANDWICH COOKIES II



Chocolate Sandwich Cookies II image

These EASY to make cookies are absolutely fantastic. Moist and chewy - can't stop at one, or two,..... ...

Provided by Anne Paquette

Categories     Desserts     Cookies     Sandwich Cookie Recipes

Yield 12

Number Of Ingredients 6

1 (18.25 ounce) package dark chocolate cake mix
1 (18.25 ounce) package low calorie chocolate cake mix
4 eggs
⅔ cup vegetable oil
1 (8 ounce) package cream cheese, softened
2 cups confectioners' sugar

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease cookie sheets.
  • In a medium bowl, stir together the dark and light chocolate cake mix. Add the eggs and oil, mix until well blended. Roll dough into 2 inch balls, and place them onto the prepared cookie sheet. Flatten the balls slightly with the back of a spoon.
  • Bake for 10 to 12 minutes in the preheated oven, until firm. Let cool on the baking sheet for a few minutes before removing to cool on wire racks.
  • To make the filling, beat the cream cheese and confectioner' sugar together until smooth. Spread between two cooled cookies.

Nutrition Facts : Calories 609 calories, Carbohydrate 88.6 g, Cholesterol 82.5 mg, Fat 27.1 g, Fiber 2 g, Protein 6.9 g, SaturatedFat 9.2 g, Sodium 583.1 mg, Sugar 63 g

Tips:

  • Use cold butter. This will help the cookies hold their shape better in the oven.
  • Don't overmix the dough. Overmixing will make the cookies tough.
  • Chill the dough for at least 30 minutes before baking. This will help the cookies spread less in the oven.
  • Bake the cookies until the edges are golden brown. If the cookies are still soft in the center, they will continue to bake on the baking sheet as they cool.
  • Let the cookies cool completely before filling them. This will help the filling set properly.

Conclusion:

Chocolate malt sandwich cookies are a delicious and easy-to-make treat. They are perfect for parties, potlucks, or just a snack. With their chocolatey flavor and malty filling, these cookies are sure to be a hit with everyone who tries them.

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