Milk-Chocolate Cookies with Malted Cream Recipe

Looking for an easy Milk-Chocolate Cookies with Malted Cream recipe? Learn how to make Milk-Chocolate Cookies with Malted Cream using healthy ingredients.


Submitted by whirringblender

Makes 30 servings



From Food & Wine magazine: Mathew Rice, the pastry chef at Niche in St. Louis, grew up loving an Oreo-like sandwich cookie called Murray Chocolate Cremes. In this homage, he creates a malty filling for milk-chocolate wafers by mixing butter and sugar with Ovaltine.

Recipe Ingredients for Milk-Chocolate Cookies with Malted Cream


Cookies:
1 1/2 sticks unsalted butter, softened
1/2 cup light brown sugar
1/2 cup granulated sugar
6 ounces milk chocolate, melted and cooled slightly
1 tablespoon pure vanilla extract
1 3/4 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt

Filling:
1 stick unsalted butter, softened
1/2 cup Ovaltine (or other chocolate malt powder)
1/2 teaspoon pure vanilla extract
2 cups powdered sugar

Recipe Directions for Milk-Chocolate Cookies with Malted Cream

  1. Preheat the oven to 350. Line 2 baking sheets with parchment paper.

  2. In a large bowl, using an electric mixer, beat the butter with the brown sugar and granulated sugar until smooth. Add the melted chocolate and vanilla and beat until smooth. In a small bowl, whisk the flour with the cocoa powder, baking soda and salt. Add the dry ingredients to the bowl and beat at low speed just until incorporated. Roll the dough between 2 sheets of parchment paper to a scant 1/4-inch thickness and refrigerate until firm, about 15 minutes.

  3. Using a 2-inch round cookie cutter, stamp out as many rounds as possible and transfer to the baking sheets, 1 inch apart. Gather the scraps and chill, with the cut-out rounds, for 10 minutes. Reroll the scraps and stamp out more rounds.

  4. Bake the cookies in the lower and middle thirds of the oven for about 10 minutes, until dry and set; shift the pans halfway through baking. Transfer the cookies to a rack and let cool completely.

  5. In a medium bowl, using an electric mixer, beat the butter with the chocolate malt powder at medium speed until light, about 3 minutes. Add the vanilla and confectioners' sugar and beat at low speed just until combined. Transfer the filling to a pastry bag fitted with a 1/2-inch plain tip. Arrange half of the cookies on a work surface, bottom side up, and pipe a 1-inch mound of filling onto each. Sandwich with the remaining cookies, pressing to spread the filling to the edges. Serve.

Categories

Chocolate, Dessert, Advance, Bake, Chill, Vegetarian

Nutrition Facts
Serving Size 38.6g
Amount Per Serving
Calories
185
Calories from Fat
86
% Daily Value*
Total Fat
9.5g
15%
Saturated Fat
6.1g
31%
Trans Fat
0.0g
Cholesterol
22mg
7%
Sodium
147mg
6%
Potassium
41mg
1%
Total Carbohydrates
24.1g
8%
Dietary Fiber
0.6g
2%
Sugars
17.5g
Protein
1.4g
Vitamin A 8% Vitamin C 3%
Calcium 2% Iron 4%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
D
    Bad points
  • High in saturated fat
  • Very high in sugar
  • Contains alcohol
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