Rich chocolate cookies get stuffed with a fun filling of malted milk chocolate buttercream in these cookie sandwiches!
Because it’s Friday.
Because I used the.boy’s shampoo yesterday and smelled like Old Spice all day.
Because none of my coworkers took the time to smell me and inquire as to why I smelled like a middle school boys’ locker room.
Because now I’m wondering if maybe I always smell like a middle school boys’ locker room.
We don’t really need excuses for cookies, but they can’t hurt.
Personally, I would do a heck of a lot of groveling if it meant a batch of these chocolate cookie sandwiches with malted milk chocolate buttercream on my doorstep.
They are quite Oreo-like, but softer and stuffed with malted milk chocolate filling instead of chemicals.
The experience of eating them actually made the arduous process of sandwich cookie-making worth it.
And that’s saying a lot coming from me.
They’ll make your Friday more Friday-like. And who doesn’t want that experience.
- 1½ cups all-purpose flour
- ⅓ cup dark or Dutch-processed cocoa powder
- ½ teaspoon instant espresso powder
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ cup (1 stick) unsalted butter, room temperature
- 1¼ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 3½ ounces milk chocolate, chopped
- ⅓ cup unsalted butter, room temperature
- 2 cups powdered sugar, sifted, plus more as needed
- 2 tablespoons heavy cream, plus more as needed
- 1 tablespoon malted milk powder
- ½ teaspoon vanilla extract
- pinch of salt
- Heat oven to 375.
- In a large bowl, whisk together the flour, cocoa powder, espresso powder, salt, baking powder, and baking soda. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until fluffy, about 3 minutes on medium speed. Add in the egg and vanilla. Mix until combined.
- Slowly add in the flour mixture and combine until totally smooth and no dry flour specks remain, scraping down the bowl to make sure everything is incorporated.
- Drop the dough by the tablespoon onto parchment-lined baking sheets. Roll into a ball and then flatten slightly. Bake for 8-9 minutes, or until cookies are puffy and set. Let cool on the baking sheet for 5 minutes and then move to a wire rack to cool completely.
- For the buttercream, melt the milk chocolate in a microwave. Let cool while you prepare the rest of the buttercream.
- In a mixing bowl, beat the butter until fluffy, 1-2 minutes. Add the powdered sugar, mixing well to combine. Add the cooled milk chocolate and beat until smooth.
- In a small bowl, combine the heavy cream and malted milk powder, whisking to combine. Add to the buttercream, along with the vanilla and salt. Mix until combined and fluffy, 2-3 minutes..
- Spread about 1 tbsp of buttercream onto about half of the cookies. Top with a second cookie and press down slightly until the filling reaches the edges.
For more weekend-worthy sandwich cookies, check out these:
Peanut Butter and Jelly Sandwich Cookies from The Baker Chick
Chocolate Chip Cookie Dough Sandwiches from Sally’s Baking Addiction
Cookie Butter and Salted Caramel Cookie Sandwiches from Keep It Sweet