Chocolate Malt Sandwiches Recipes

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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 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-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

Categories     Chocolate     Dessert

Number Of Ingredients 17

2 cup(s) plus 2 tablespoons all-purpose flour
1/2 cup(s) unsweetened Dutch-process cocoa powder
1/4 cup(s) plain malted milk powder (for cookies)
1 teaspoon(s) baking soda
1/2 teaspoon(s) coarse salt
1 cup(s) (2 sticks) unsalted butter, room temperature (for cookies)
1 3/4 cup(s) sugar
1 large egg
2 teaspoon(s) pure vanilla extract (for cookies)
1/4 cup(s) crème fraîche
3 tablespoon(s) hot water
10 ounce(s) semisweet chocolate, coarsely chopped
4 tablespoon(s) (1/2 stick) unsalted butter, cut into small pieces (for filling)
1 cup(s) plain malted milk powder (for filling)
3 ounce(s) cream cheese, room temperature
1/4 cup(s) plus 2 tablespoons half-and-half
1 teaspoon(s) pure vanilla extract (for filling)

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, crème fraîche, 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. Cookies can be refrigerated between layers of parchment in airtight containers up to 3 days.

CRUNCHY CHOCOLATE MALT ICE CREAM SANDWICHES



Crunchy Chocolate Malt Ice Cream Sandwiches image

Provided by Food Network Kitchen

Categories     dessert

Number Of Ingredients 0

Steps:

  • Mix 2 tablespoons each heavy cream and chocolate malt powder; brush onto thin slices of marble pound cake. Stir 1/4 cup chocolate malt powder into 1 pint softened vanilla ice cream; sandwich between the pound cake slices (cream-side in). Freeze at least 1 hour. Cut each sandwich in half and press the cut sides in crisp chocolate cereal (such as Cocoa Krispies).

CHOCOLATE MALT SANDWICHES



Chocolate Malt Sandwiches image

YUM!

Provided by Brandy Bender

Categories     Other Desserts

Time 10m

Number Of Ingredients 15

FOR THE COOKIES:
1 1/2 c all purpose flour
1/2 c dutch-process cocoa powder, plus more for dusting (optional)
1/2 c sugar
1/2 c malted milk powder
1/4 tsp baking soda
1/4 tsp salt
1 tsp vanilla extract
12 Tbsp unsalted butter, cut into 1/2-inch pieces, at room temperature
FOR THE FILLING:
4 oz white chocolate , coarsely chopped
2 Tbsp malted milk powder
1 pinch salt
1/2 tsp vanilla extract
1/2 c heavy cream

Steps:

  • 1. Make the cookies: Preheat the oven to 325 degrees. 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, aboout 10 minutes.
  • 2. 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.
  • 3. Bake until the cookies are set and no longer shiny, 8 to 10 minutes. Let cool 5 minutes on a baking sheet, then transfer to a rack to cool completely.
  • 4. 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.
  • 5. Spread about 2 tablespoons of the filling on the underside of half of the cookies, then sandwich with the remaining cookies. Dust with the cocoa powder, if desired. Store in the refrigerator un to 5 days.

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.

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Top Asked Questions

How do you make chocolate malt ice cream?
Combine milk and malted milk powder in 5-cup blender container. Blend at medium speed, stopping blender often to scrape sides, 30-40 seconds or until malted milk powder is dissolved. Add ice cream; continue blending, stopping blender frequently to scrape sides, 30-40 seconds or until smooth.
How to make a chocolate malt with peanut butter?
Blend in 1 cup peanut butter. Chocolate Almond Malt: Prepare chocolate malt as directed above. Blend in 1 teaspoon almond extract. Stir in 1 cup miniature semi-sweet chocolate chips. Tried this recipe?
What are the ingredients in malted chocolate cookies?
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.
What to add to old fashioned chocolate malt?
Chocolate sauce: I use chocolate ice cream topping to add a mild chocolate flavor to the malt. Place all of the ingredients in a high powdered blender and process until smooth and creamy. Serving: I recommend serving this malt right after blending it, as the consistency should be perfect. Top it with whipped cream and chocolate sauce, if desired.

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