Best Chocolate Malt Cookies Recipes

CHOCOLATE MALT BALL COOKIES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg. Combine the oats, flours, milk powder, baking powder and salt; gradually add to creamed mixture and mix well. Stir in malted milk balls. , Drop by heaping tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 350° for 10-14 minutes or until set and edges begin to brown. Cool for 2 minutes before removing from pans to wire racks.

FROSTED MALT-CHOCOLATE COOKIES

Steps:

• Pulse 6 oz. chocolate wafers in a food processor until finely chopped. Transfer to a large bowl.
• Pulse brown sugar, cocoa powder, malted milk powder, baking powder, kosher salt, and 2 cups flour in food processor several times to combine. Add butter and pulse until pieces are broken up into bits no larger than a pea. Add to bowl with chocolate and toss to combine.
• Stir vanilla and 2/3 cup cream in a measuring glass to combine, then slowly drizzle over chocolate mixture, mixing with a fork all the while. Mixture will look dry once you've added all the cream. Knead dough a few times in the bowl (it will not come together and will look crumbly), then transfer to a large piece of plastic wrap. Bring the edges of plastic up and over dough and press down to incorporate floury parts, then wrap tightly. Use the heel of your hand to press down firmly on the dough, forcing it to tightly fill out the plastic. This will help the dough adhere into a single mass and help the flour hydrate. Chill dough until firm, at least 1 hour.
• Preheat oven to 400°F. Roll out dough between 2 sheets of floured parchment paper to 3/4" thick (you might not have to roll it very much). Punch out rounds with cookie cutter as close together as possible. Transfer biscuits to a parchment-lined baking sheet and freeze 10 minutes.
• Bake biscuits, rotating baking sheet halfway through, until firm to the touch around the edges, 13-18 minutes. Let cool on baking sheet.
• Meanwhile, heat corn syrup, remaining 4 oz. chocolate, and remaining 1/2 cup cream in a heatproof bowl set over a saucepan of barely simmering water (bowl should not be touching the water), stirring often, until chocolate is melted and mixture is completely smooth. Set bowl with frosting into a large bowl of ice water and let cool, stirring occasionally, until thickened but still pourable and shiny. Spoon a scant tablespoonful of frosting onto each biscuit; sprinkle with sea salt.
• Do Ahead
• Dough can be made 1 day ahead; keep chilled. Biscuits (without frosting) can be baked 2 days ahead; store airtight at room temperature.

CHOCOLATE MALT SANDWICH COOKIES

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 MALT SANDWICH COOKIES

Steps:

• 1. Make Cookies: Preheat oven to 350 degrees. Line baking sheets with parchment paper; set aside. Sift flower, coco powder, malt powder, baking soda, and salt together into a medium bowl; set aside.
• 2. 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.
• 3. Drop dough onto lined cookie 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 wire rack; let cool completely.
• 4. make filling: Mix chocolate and butter in a heatproof bowl set over a pan of simmering water, stir occasionally intil smooth. let cool until just warm.
• 5. 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.
• 6. Return to bowl to mixer; mix on high speed until fluffy about 3 minutes.
• 7. Assemble cookies; spread a heaping tablespoon of filling on one cookie with an offset spatula. Press bottom of second cookie onto filling. Repeat. refrigerate in an air tight container for up to 3 days.

CHOCOLATE MALT BALL COOKIES

Steps:

• Beat together brown sugar, vanilla, and margarine in large bowl until mixed; beat in egg, and mix well. Mix together flour, cocoa, salt, malted milk powder, and baking soda. Add to creamed mixture, and mix until blended. Stir in malted milk ball pieces. (To crush, put candy in sealed plastic bag, and pound with rolling pin or a heavy spoon.) Drop onto ungreased cookie sheet by rounded tablespoonfuls 2 inches apart. Best to bake 1 sheet at a time at 375° for 7-9 minutes or until cookies are set. Do not overbake. Cool 2 minutes before removing to sheets of foil to cool completely.

CHOCOLATE MALT COOKIES

Steps:

• In a large bowl, beat the shortening, brown sugar, malted milk powder, chocolate syrup and vanilla for 2 minutes. Add egg. Combine the flour, baking soda and salt; gradually add to creamed mixture, mixing well after each addition. Stir in chocolate chunks and chips. Shape into 2-in. balls; place 3 in. apart on ungreased baking sheets. Bake at 375° for 12-14 minutes or until golden brown. Cool for 2 minutes before removing to a wire rack.