Chocolate Malt Whoopie Pies
with Malted Milk Chocolate Filling
Makes 18 3-inch sandwiches
FOR THE COOKIES
1/2 cup milk, at room temperature (soy or almond milk for vegan/dairy-free)
1 cup malted milk powder
2 cups all-purpose flour
3/4 cup cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup brown sugar, packed
1/2 cup (1 stick) unsalted butter, at room temperature (margarine for vegan/dairy-free)
2 eggs, at room temperature (1/2 cup apple sauce for vegan/dairy-free)
FOR THE FILLING
1 cup (2 sticks, or 226 grams) unsalted butter, at room temperature (margarine for vegan/dairy-free)
4 cups confectioners’ sugar
2 tablespoons heavy cream
3/4 cup malted milk powder
2 teaspoons vanilla extract
1 cup malted milk balls (such as Whoppers or Maltesers), roughly chopped
To make the cookie: Preheat oven to 350 degrees. Line baking sheets with parchment paper or Silpat mats lightly coated with cooking spray; set aside.
In a medium bowl, whisk the milk and malt powder together until the powder is dissolved; set aside.
In another medium bowl, combine the flour, cocoa powder, baking soda, and salt; set aside.
In a large bowl, or the bowl of a standing mixer, cream the butter and brown sugar together until light and fluffy. Add the eggs, one at a time, and beat until just combined. Scrape the bowl as needed, then stir in the vanilla extract. Sprinkle 1/3 of the flour mixture over the butter mixture and beat until just combined, then add half of the malted milk and mix until just combined. Repeat with the remaining flour mixture and malted milk (additions will be 1/3 of the flour, 1/2 of the milk, another 1/3 of the flour, remaining milk, then remaining flour).
Place 1 1/2 tablespoon scoops of the batter about 3-inches apart on the prepared baking sheet and bake for 10 minutes, until the centers are no longer soft. Allow to cool on the baking sheet for 2 minutes, then transfer the cookies to a wire cooling rack and allow to cool completely before filling.
To make the filling: In a large bowl, or the bowl of a standing mixer, beat the butter for 3 minutes. Beat in the sugar until combined. Add 2 tablespoons heavy cream, mixing until light and fluffy, about 3 minutes. Add the malt powder and whisk on high another minute, until light and fluffy. If the frosting is too thick, add more cream, 1/2 teaspoon at a time, until desired consistency is reached. Stir in the vanilla and chopped malt balls.