Malted Milk Chocolate Chip Cookie Sandwiches

Simple, soft, chocolate chip cookies are made into Malted Milk Chocolate Chip Cookie Sandwiches. Kids will love this summertime dessert that combines two of their favorite treats! 

I’ve got a classic recipe today that you are not going to want to overlook. Malted Milk Chocolate Chip Cookie Sandwiches. An unassuming, simple cookie that boasts the vintage flavor of a malted milk shake.

If there’s anything that says “comfort food“, it’s an ice-cold, creamy milkshake on a hot day.  Since cookies and ice cream go together perfectly, we stuffed this classic cookie recipe full of ice cream!

Best Cookies for Ice Cream Sandwiches

Normally when I bake cookies, I go for recipes and tips on creating the thickest, heartiest cookie around. Think Monster Cookies.  Honey Roasted Oatmeal Cookies. Two of my most lovely downfalls.

The problem is, thick cookies can make for an ice cream sandwich that is almost too big, too thick to bite into.  That’s where these little beauties come in. They thin out as they spread just slightly, but stay soft and chewy from the cornstarch and corn syrup.

If you want them to be extra thin…leave out the cornstarch.

What you’ll love about this recipe:

• easy chocolate chip cookies
• old fashioned malted milk powder makes them unique
• chocolate chips in every bite
• stuff with your favorite ice cream….any flavor you’d like!
• make ahead dessert
• summertime treat for kids

Need just one cookie? Try these easy air fryer cookies!

Tips for Making Malted Milk Cookies

• Plan ahead. The cookie dough will need to chill for at least 1 hour before baking. This is to ensure the cookies don’t spread too much.
• Use room temperature butter. Set out your butter at least an hour before mixing the cookies. This will ensure your butter is at the correct temperature for mixing. You want the butter to give slightly when you touch it, but not be so soft that it is melty.
• Use a stand mixer and scrape the bowl often while mixing the cookies. This will help you make sure all of the butter gets creamed with the other ingredients.
• Use a cookie scoop so that all of your cookies are the same size and match up well when making the sandwiches.
• Leave room for these cookies to spread, especially if you didn’t use the cornstarch. You’ll want at least 2″ between each cookie. Transfer them immediately after baking to a flat surface so that they can cool completely. You’ll want to place them on parchment paper or aluminum foil to cool rather than a wire rack. The cookies will be soft and will fall right through a wire rack.

How to Easily Fill Ice Cream Sandwiches

There are two options for making ice cream sandwiches:

1. Freeze the cookies before filling. That way when you press the ice cream between two cookies, the cookies will not bread.
2. You can also soften the ice cream, spread it in a 9×13 pan and freeze. Then use a cookie cutter the same size as the cookies to cut circles of ice cream to easily sandwich between the cookies.

Make Ahead Dessert

This dessert is a perfect summertime treat because you can make it in advance. There are three options for this:

1. Make up the ice cream sandwiches, wrap in plastic wrap and freeze for up to one month.
2. Bake the cookies and freeze them in an airtight container. Then fill with ice cream when you want to serve them.
3. Freeze the cookie dough. Scoop the cookie dough, then freeze the dough balls in an airtight container. Bake (and then fill with ice cream) when you want a warm cookie!

Malted Milk Chocolate Chip Cookies

5 from 3 votes

Simple, soft, chocolate chip cookies are made into Malted Milk Chocolate Chip Cookies Sandwiches. Kids will love this summertime dessert!

Servings 36

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Chill Time 1 hour hour

Total Time 32 minutes minutes

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Ingredients

 

• 2 3/4 cups all-purpose flour 358 grams
• 3/4 cup malted milk powder 84 grams
• 1 tablespoon cornstarch 9 grams
• 1/2 teaspoon baking soda 2 grams
• 1/4 teaspoon salt 1 gram
• 1 cup granulated sugar 200 grams
• 1/2 cup packed brown sugar 100 grams
• 1 cup salted butter (room temperature)
• 2 large eggs
• 2 teaspoons vanilla extract 8 grams
• 2 tablespoons light corn syrup 40 grams
• 2 cups semi-sweet chocolate chips 300 grams
• 1/2 cup mini chocolate chips

Optional:

• vanilla ice cream (for making ice cream sandwiches)

Instructions

 

• In a medium bowl, combine the flour, malted milk powder, cornstarch, baking soda and salt. Mix well, then set aside.
• In the bowl of a stand mixer, combine the sugars and softened butter. Mix on medium speed until it forms a grainy paste. Add the eggs, vanilla and corn syrup. Beat at medium speed until the mixture is light and fluffy.
• Add the flour mixture and the chocolate chips. Mix just until combined, being careful not to overmix.
• Scoop the dough into 36 dough balls. Press mini chocolate chips into the top of each cookie dough ball.
• Chill the dough for 1 hour.
• Preheat the oven to 350 degrees Fahrenheit.
• Place the dough balls onto a cookie sheet lined with a non-stick baking mat at least 2 inches apart. Bake for 12 minutes.
• Allow the cookies to cool for 5 minutes on the pan, then transfer the cookies to a surface lined with parchment paper to cool completely.
• Once the cookies are cooled, scoop ice cream onto a cookie, then top it with another cookie to make a sandwich. Repeat with the remaining cookies.
• Wrap the ice cream sandwiches in wax paper and freeze until serving.

Notes

How to Easily Fill Ice Cream Sandwiches

There are two options for making ice cream sandwiches:

1. Freeze the cookies before filling. That way when you press the ice cream between two cookies, the cookies will not bread.
2. You can also soften the ice cream, spread it in a 9×13 pan and freeze. Then use a cookie cutter the same size as the cookies to cut circles of ice cream to easily sandwich between the cookies.

The calories shown are based on the recipe making 36 cookies, with 1 serving being 1 cookie (NOT a whole ice cream sandwich). Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Nutrition

Calories: 204kcal | Carbohydrates: 26g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 95mg | Potassium: 96mg | Fiber: 1g | Sugar: 16g | Vitamin A: 189IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg

Author Julie Clark

Course Dessert

Cuisine American

Calories 204

Keyword picnic, summer

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Recipe Source: Mrs. Fields Best Ever Cookie Book (Slightly Adapted)