Here is another double frosted cookie creation. A milk chocolate malt cookie with malt buttercream frosting topped off with creamy milk chocolate frosting. Because it is Mother’s Day, I gave myself a break and only made the malt buttercream from scratch and went with Betty Crocker for the milk chocolate frosting. Some days it’s all about making life easier and giving yourself time to sit down a minute, and still having a great tasting cookie to eat!
Milk Chocolate Malt Cookies:
1 cup butter, softened
3/4 cup brown sugar
1 tsp vanilla
1 (11.5 oz) bag milk chocolate chips, divided
2¼ cups flour
1/4 cup malted milk powder
1 tsp baking soda
1/2 tsp salt
Preheat oven to 375°. In large bowl, cream butter, sugar, and brown sugar. Add egg and vanilla. In small bowl, microwave about 2/3 cup of the milk chocolate chips at 50% power, just until melted, mix into batter. Add flour, malted milk powder, baking soda, and salt. Stir in remaining milk chocolate chips. Drop by cookie scoop onto cookie sheet and gently press cookie dough balls with bottom of a glass dipped in sugar, to about 2″ diameter. Bake 8 minutes, do not over bake. Cool on cookie sheet until set, about 2 minutes, remove to wire rack. Cool completely before frosting.
1/2 cup butter, softened
1/4 cup shortening
2¼ cups powdered sugar
1/2 cup malted milk powder
4 Tbl cream
Mix all ingredients with electric mixer until smooth. Frost cooled cookies with thin layer of malt buttercream frosting.
Frost second layer of frosting on cookies with your favorite milk chocolate frosting, or I used store bought (easier and still delicious). I microwaved the plastic tub of milk chocolate frosting at 50% for a few seconds to thin it a bit (careful…just a little bit). Makes about 3 dozen cookies.
One Year Ago Today: Lemon Pound Cake with Candied Lemon Walnut Frosting
If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.