Milk-Chocolate Cookies with Malted Cream

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.

3 thoughts on “Milk-Chocolate Cookies with Malted Cream”

  1. I can taste these just thinking of them…. I think I will try my hand at these soon.
    Will you please post about the spring rolls? I’ve been thinking about doing that for dinner soon, but I don’t want to forget any important fixin’s.
    Plus, please post about any other recipes you are trying right now. This month long sabbatical has been VERY long!!
    Seriously, the pic makes me drool.

  2. Awww, you’re sweet. Truth is, I probably won’t be doing too much “new” cooking until after Italy. I’m already starting to concentrate on getting organized and begin packing for the trip. I just finished unpacking and doing laundry from the road trip! Ack! I do have a few photos, though, of things that I made and haven’t posted yet, so I’ll try to get those up soon.
    Here are a couple of things, though, that will be on the menu soon:
    Sour Cherry Slab Pie:
    7-Up Pound Cake:
    (it’s a long story, involving a comedienne that I heard on XM)
    Fried Chick Peas:
    (inspired by a snack that Stevie and I had with some of our Atlanta family at a FABULOUS restaurant called “Red Salt.”)
    Carrot, Dill and White Bean Salad:
    Raspberries N Cream Macarons:
    Vanilla and Brown Sugar Breakfast Polenta:
    I made some radish Mario Brothers mushrooms for Boy yesterday (he LOVED them):
    Creme Fraiche Roasted Salmon:
    (will definitely be making that before Girl comes home from camp)
    Homemade pizza crust:
    Preserved Lemons:
    Cherry Lemonade:
    I have a bit of an unhealthy obsession with “The Ultimate Breakfast Pancakes,” but probably won’t muster the nerve to actually make them:
    I probably won’t get to many of these until we return, but I will probably try the cherry and raspberry things now, since they are at their peak. I will also try to make a batch of gazpacho and a batch of Chicken a la King for Girl before we leave, because tomatoes will be at their best and she’s been “a la King”-free for 6 weeks now. That’s definitely the favorite “family/comfort food” dish around here.
    Oh, by the way…her roommate is sick with 101 degree fever and will likely be going home (with a case of suspected swine flu – she will be the 16th kid to leave camp) today. 🙁
    I can definitely post the spring rolls, but just so that you can get started without having to wait for me, here’s what I put in them:
    Bean sprouts, sliced avocado, grated (or matchstick-cut) carrot, red onion, baby corn, shredded lettuce, shrimp (sliced in half lengthwise), chicken (breasts marinated in teriyaki, then grilled, then thinly sliced), matchstick-cut red and/or green bell pepper and matchstick-cut cucumber. Then, of course, the skinny rice noodles and I think that I also had cilantro on hand, for anyone that wanted to toss a sprig or two into their roll.
    If I remember correctly, we decided that was too much and we could probably do away with some of the less-popular items. For me, the avocado, cucumber, lettuce, carrot and shrimp (and cilantro!) would be CRUCIAL.

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