Milk-Chocolate Cookies with Malted Cream from Food & Wine magazine
Holy cow! These were perfection. Delicious, with wonderful consistency. I have had problems in the past with making sandwich cookies and having the filling be too soft for cookies that were too hard, so that filling squished out in the middle when you bite into them, but there were spot-on. The filling had the EXACT consistency of Oreo cookie filling and stayed put exactly as it was supposed to. Definitely have a glass of milk handy. Be really careful with the way that you roll the dough out – I should have rolled mine a little thinner to have thinner completed cookies, but these were still pretty fabulous.