I look forward to book club every month. It is an opportunity to try something that is sooo not diet food and pawn it off on others! Ok, so I ate one after I made them. Quality control. I wouldn’t want my book reading pals to get sick 😉

Milk- Chocolate Cookie with Malted Cream

From Food and Wine (pastry chef at Niche in St. Louis considers them his Oreo)

Makes 2 1/2 dozen cookies


1 1/2 sricks unsalted butter, softened

1/2 c light brown sugar

1/2 c granulated sugar

6 oz milk chocolate, melted and cooled slightly

1 tbl vanilla extract

1 3/4 c all-purpose flour

2 tbl unsweetened cocoa powder

1 tsp baking soda

1/2 tsp salt


1 stick unsalted butter, softened

1/2 c chocolate malt power, we used Ovaltine

1/2 tsp vanilla extract

2 c confectioner’s sugar

1. Pre-heat oven to 350 degrees.  Line 2 baking sheets with parchment paper.

2. Cookies: In a lg bowl with the electric mixer, beat butter with the brown sugar and granulated sugar until smooth.  Add the melted chocolate and vanilla and beat until smooth.  In a small bowl, whisk the flour with cocoa powder, baking soda, and salt.  Add the dry ingredients to the bowl and beat at low speed until just incorporated.  Roll dough between 2 sheets of parchment paper to 1/4″ thickness and refrigerate until firm, about 15 minutes.

3. Using a 2″ round cutter, stamp out as many rounds as possible and transfer to the baking sheet, 1″ apart.  Gather the scraps, chill, with cutout rounds for 10 min,  Re-roll scraps, stamp out more.

4. Bake the cookies in the lower and middle thirds of the oven for about 10 min, until dry and set.  Shift the pans halfway through baking.  Transfer cookies to a rack and let cool completely.

5. Filling: In a med bowl, using an electic mixer, beat the butter with the chocolate malt powder at med speed until light, about 3 min.  Add the vanilla and confectioner’s sugar and beat at low speed just until combined.  Transfer the filling into a pastry bag (I used my new cookie press with the icing attachment my mom gave me for Christmas) fitted with a 1/2″ plain tip.  Arrange half of the cookies on a work surface, bottom side up, and pipe a 1″ mound of filling onto each. Sandwich with remaining cookies, pressins to spread the fillinf to the edges.

6. Makes sure to spill a bit of icing on a baking sheet to lick later!