For the cookies

• 1 1/2 cups flour
• 1/2 cup Dutch-process cocoa powder
• 1/2 cup sugar
• 1/2 cup malted milk powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 tsp vanilla
• 12 Tbsp unsalted butter, cut into 1/2-inch pieces, at room temperature

For the filling

• 4 ounces white chocolate, coarsely chopped
• 2 Tbsp malted milk powder
• Pinch of salt
• 1/2 tsp vanilla
• 1/2 cup heavy cream

Instructions

For the cookies

Preheat oven to 325°. Line 2 baking sheets with parchment paper.

Combine flour, cocoa powder, sugar, malted milk powder, baking soda and salt in a large bowl

With mixer on medium-high speed add the vanilla and then butter, a few pieces at a time and mix until the dough looks like wet sand and holds together when pinched, about 5 minutes.

Scrape the dough onto a sheet of parchment paper and pat into a 1/2-inch-thick round. Cover with another sheet of parchment paper and refrigerate until the dough is slightly firm, about 10 minutes.

Roll out the dough between the parchment sheets to 1/4 inch thick. Peel off the top sheet and cut the dough with a cookie cutter using 1 1/2-2 inch cookie cutters. Place the cookies 1 inch apart on prepared baking sheets.

Bake until cookies are set and no longer shiny about 8-10 minutes. Cool for 5 minutes on baking sheets then transfer to rack to cool completely.

For the filling

Combine white chocolate, malted milk powder, salt and vanilla in medium bowl. Bring cream to a simmer in a saucepan over medium heat, then pour over the white chocolate mixture and stir until smooth.

Refrigerate until cold, about 25 minutes, then beat with a mixer until thick and spreadable about 1 minute.

Spread on half of cookies and sandwich with other half of cookies.