Chocolate-Malt Sandwiches

• 2 cup(s) plus 2 tablespoons all-purpose flour
• 1/2 cup(s) unsweetened Dutch-process cocoa powder
• 1/4 cup(s) plain malted milk powder (for cookies)
• 1 teaspoon(s) baking soda
• 1/2 teaspoon(s) coarse salt
• 1 cup(s) (2 sticks) unsalted butter, room temperature (for cookies)
• 1 3/4 cup(s) sugar
• 1 large egg
• 2 teaspoon(s) pure vanilla extract (for cookies)
• 1/4 cup(s) creme fraiche
• 3 tablespoon(s) hot water
• 10 ounce(s) semisweet chocolate, coarsely chopped
• 4 tablespoon(s) (1/2 stick) unsalted butter, cut into small pieces (for filling)
• 1 cup(s) plain malted milk powder (for filling)
• 3 ounce(s) cream cheese, room temperature
• 1/4 cup(s) plus 2 tablespoons half-and-half
• 1 teaspoon(s) pure vanilla extract (for filling)

1. Preheat oven to 350 degrees.
2. Make cookies: Sift together flour, cocoa powder, malted milk powder, baking soda, and salt. With an electric mixer, beat butter and sugar on medium-high speed until pale and fluffy. Mix in egg, creme fraiche, and hot water. Reduce speed to low; mix in flour mixture.
3. Space tablespoon-size balls of dough 3 1/2 inches apart on parchment paper-lined baking sheets. Bake until flat and just firm, 10 to 12 minutes. Let cool on parchment on wire racks.
4. Making filling: Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring. Let cool.
5. With an electric mixer, beat malted milk powder and cream cheese on medium speed until smooth. Gradually mix in half-and-half, chocolate mixture, and vanilla. Refrigerate, covered, until thick, about 30 minutes. Mix on high speed until fluffy, about 3 minutes.
6. Assemble cookies: Spread a heaping tablespoon filling on the bottom of one cookie. Sandwich with another cookie. Repeat. Cookies can be refrigerated between layers of parchment in airtight containers up to 3 days.

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Taken from www.epicurious.com/recipes/member/views/chocolate-malt-sandwiches-50124820 (may not work)