Ingredients
- Cookies:
- 1 1/2 c. flour
- 1/2 c. cocoa
- 1/2 c. sugar
- 1/2 c. malted milk powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1 tsp. vanilla
- 12 Tbsp. unsalted butter cut into 1/2" pieces, at room
- temp.
- Filling:
- 4 oz. white chocolate coarsely chopped
- 2 Tbsp. malted milk powder
- Pinch of salt
- 1/2 tsp. vanilla
- 1/2 c. heavy cream
Preparation
Step 1
Cookies: Heat oven to 325. Line 2 baking sheets with parchment paper. Combine the flour, cocoa, sugar, malted milk powder, baking soda and salt in 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 and pat into a 1/2" thick round. Cover with another sheet of parchment and refrigerate until the dough is slightly firm, about 10 min.
Roll out the dough between the parchment sheets to 1/4" thick. Peel off the top sheet and cut the dough into squares or rounds using 1 1/2 to 2" cookie cutters. Reroll the scraps and repeat. Refrigerate the dough if it gets too soft. Place the cookies 1" apart on the prepared baking sheets.
Bake until the cookies are set and no longer shiny, 8-10 min. Let cool 5 min on baking sheets, then transfer to a rack to cool completely.
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 min. Beat with a mixer until thick and spreadable, about 1 min.
Spread about 2 tsp. 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 refrigerator up to 5 days.