When I was a very young girl, I can remember my parents making vanilla malts for me and my siblings as a special treat. Vanilla ice cream, a splash of milk, malted milk powder and a dash of vanilla extract. They would even add a raw egg for extra richness before the days when salmonella became a big concern. What made it even more memorable is that we each had a special cup for our malts. Mine was blue with penguins on it. I ♥ penguins.

Needless to say, I’ve loved malt from a very young age. I don’t care what people say about it being old-fashioned. And with these cookies, I get to have chocolate and vanilla in one bite! This recipe took a few workings, but I finally got the soft, chewy texture I was looking for and the frosting tastes just like ice cream. The first tryout of my malt cookie fell flat (literally) so I turned it into a cookie cake. Take those lemons and make lemonade!

Failed attempt at a sandwich cookie

Chocolate Malt Cookies

Continue to Content

Chocolate & Vanilla Malt Cookies

Yield: 24

Prep Time: 1 hour 15 minutes

Cook Time: 8 minutes

Total Time: 1 hour 23 minutes

Chewy chocolate malt cookies sandwiched with vanilla malt buttercream frosting! Nostalgia in cookie form.

Print

Ingredients

[b]For the cookies:[/b]

• 2 cups all-purpose flour
• 2 tablespoons unsweetened cocoa powder, sifted
• 1/2 cup malted milk powder
• 1 teaspoon cornstarch
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 8 tablespoons butter, room temperature
• 3/4 cup brown sugar, packed
• 1/4 cup sugar
• 1 large egg
• 1 teaspoon vanilla

[b]For the frosting:[/b]

• 8 tablespoons butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla
• 1/2 cup malted milk powder
• 1/4 cup heavy cream or half-and-half

Instructions

Whisk together flour, cocoa powder, malted milk, cornstarch, baking soda and salt. Set aside.

In a stand mixer fitted with paddle attachment, cream butter and sugars. Add egg and beat well to combine, then add vanilla. Slowly stir in in dry ingredients. Dough will be stiff. Chill for at least 1 hour.

Preheat oven to 350°F. Line baking sheet with parchment. Roll dough into 1-inch balls and space at least 2 inches apart. Bake for 8 minutes. Remove from oven and let rest on pan for 2 minutes before removing to a wire rack to cool completely before frosting.

For the frosting:

1. Cream butter and powdered sugar until crumbly.
2. In a separate bowl, combine malt powder, heavy cream and vanilla until smooth. Slowly stir into butter mixture. Increase speed and whip until light and fluffy.

Did you make this recipe?

Leave a comment below! Or tag @kitchengidget on Instagram with the hashtag #kitchengidget

Cookie base loosely adapted from Sally’s Baking Addiction

Linked to:

• The Party Bunch @ The 36th Avenue
• Time to Sparkle @ Inside BruCrew Life
• Show Stopper Saturday @ Will Cook for Smiles