Milk Chocolate Malted Sandwich Cookies

These are pretty good, though quite sweet/sugary, so they have a bit of a grainy-ness in the texture--which I think is also due to no eggs in recipe.  9/10, will make again.  They are also good even without the filling; good thing, too, as the filling was only enough for about 2/3 of the cookies.

Link to original recipe: http://www.foodandwine.com/recipes/milk-chocolate-cookies-malted-cream

Ingredients:

1 3/4 c. all-purpose flour

2 T. unsweetened cocoa powder

1 tsp. baking soda

1/2 tsp. salt

3/4 c. (1 1/2 sticks) unsalted butter, softened

1/2 c. light brown sugar

1/2 c. sugar

1 T. vanilla extract

6 oz. milk chocolate, melted and cooled slightly (I used 4 regular-sized Hershey bars)

for the filling--

1/2 c. (1 stick) unsalted butter

1/2 c. chocolate malted milk powder (I used Carnation brand, )

1/2 tsp. vanilla extract

2 c. powdered sugar

Directions:

1. In a small bowl, whisk together flour, cocoa, baking soda, and salt.  Set aside.

2. In the bowl of a stand mixer, cream butter, brown sugar, and sugar together until light and fluffy (around 3 min).

3. Mix in vanilla, then melted chocolate.  Gradually mix in reserved dry ingredients mixture.

4. Roll dough between two large sheets of parchment until dough is around 1/4" thick (I patted mine out first, then used the rolling pin to finish rest of way).  Chill dough (leave parchment on both sides) for 25 min.

5. Heat oven to 350°F.  Line baking sheets with parchment.  Remove dough from fridge and use a 2" round cookie cutter to cut circles of dough, then place them at least 1 1/2" apart on prepared cookie sheets.

6. Bake for 10 min, or until dry and set-looking.  Transfer cookies (on parchment) to cooling rack and let cool completely before making/adding filling.

7. To make the filling: In the bowl of a stand mixer, cream together to butter and chocolate malted milk powder (for around 3 min).  Mix in the vanilla and powdered sugar until well combined.

8. Put filling in a pastry bag with a 1/2" tip (or in a plastic baggie with a corner cut off, like I did) and pipe desired amount onto the back of one cookie, then press second cookie's back side to the cream to push it down to the edges and form a sandwich.  Enjoy!