I have a lifelong love affair with malted milk powder. It started with Whoppers candies stolen from my grandfather’s pocket and evolved into a habit of adding a heaping spoonful to my milkshakes for that toasty, deeply comforting flavor no other ingredient can provide. This cookie is the culmination of that obsession. It’s a brown-butter shortbread, kissed with malt and studded with chunks of white chocolate, which I find far more interesting than chips—they create lovely puddles of sweetness. But the real magic, the secret I’ve been holding onto, is the filling. Halva, that crumbly, sesame-rich Middle Eastern confection, when whipped into buttercream, becomes something otherworldly. It’s nutty, it’s sweet, it has a mysterious, almost fudgy texture that plays against the crisp cookie in a way that will make you close your eyes in reverence. This isn’t a quick throw-together; it’s a project for a rainy afternoon, one that rewards your patience with a cookie that tastes like it holds a secret.
Quick Look
| Prep | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 1 hr (incl. chill) | 12 mins | 1 hr 30 mins | 18-20 sandwich cookies | Medium |
Why You’ll Love This Recipe
- The brown butter. It adds a nutty, caramel-like depth that elevates the entire cookie from simple to sublime.
- The textural symphony. Crisp, sandy cookie, creamy-melty white chocolate, and ethereal, fudgy halva buttercream.
- It’s unexpectedly sophisticated. The combination of malt and sesame is a quiet revelation that will have people asking, “What is that?”
- The dough is a dream to work with. It slices beautifully, resulting in perfectly uniform, bakery-worthy cookies.
Grab These
For the Malted White Chocolate Cookies:
- 1 cup (2 sticks / 226g) unsalted butter
- ½ cup (100g) granulated sugar
- ¼ cup (50g) light brown sugar, packed
- 1 large egg yolk
- 1 tsp vanilla extract
- 2 cups (240g) all-purpose flour
- ½ cup (65g) malted milk powder (I use Carnation)
- ¼ tsp salt
- 4 oz high-quality white chocolate, very roughly chopped (you want shards, not dust)
- Flaky sea salt, for finishing
For the Halva Buttercream:
- ½ cup (1 stick / 113g) unsalted butter, room temperature
- 1 cup (120g) powdered sugar, sifted
- ½ tsp vanilla extract
- ¼ tsp salt
- 4 oz (115g) plain sesame halva, crumbled (find it in Middle Eastern markets or the international aisle)
- 1-2 tbsp whole milk or heavy cream, if needed
Let’s Make It
First, we make the brown butter. This is the step that fills your kitchen with the most incredible aroma and forms the soul of the cookie. In a light-colored saucepan (so you can see the color change), melt the butter over medium heat. It will foam, then crackle, and then the magic happens. Swirl the pan and watch closely as little brown specks form at the bottom. The second it smells nutty and the specks are a gorgeous amber, take it off the heat and immediately pour it into a heatproof bowl to stop the cooking. Let it cool for about 20 minutes, until it’s solid but still soft. You’ve just made liquid gold.
In the bowl of a stand mixer fitted with the paddle attachment, beat the cooled brown butter, granulated sugar, and brown sugar together until just combined. It won’t get fluffy like creamed butter, and that’s okay. Beat in the egg yolk and vanilla until smooth.
In a separate bowl, whisk together the flour, malted milk powder, and salt. Add this to the wet ingredients and mix on low speed until the dough just comes together and there are no dry spots. Finally, fold in the rough chunks of white chocolate by hand. The dough will be soft.
Turn the dough out onto a piece of parchment paper. Shape it into a log about 2 inches in diameter, rolling it up in the parchment and twisting the ends like a candy wrapper. Don’t worry if it’s not a perfect cylinder—a little rustic is charming. Chill the log for at least 1 hour, or until firm. (You can also freeze it for up to 3 months at this point, a little secret for instant fancy cookies whenever you need them.)
When you’re ready to bake, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Unwrap your firm dough log and use a sharp knife to slice it into ¼-inch to ½-inch thick rounds. Place them about 2 inches apart on the baking sheets—they don’t spread much. Sprinkle each cookie with a tiny pinch of flaky sea salt. It makes the white chocolate sing.
Bake for 10-12 minutes, until the edges are just barely starting to turn golden. They might look a little soft in the center, but they’ll firm up as they cool. Let them rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutritional Facts (Per Cookie)
| Nutrient | Amount |
|---|---|
| Calories | ~ 280 kcal |
| Protein | 3g |
| Carbohydrates | 30g |
| Fat | 17g |
| Fiber | 1g |
| Sugar | 20g |
| *Note: | Values are estimates |
Variations & Add-Ins
- Chocolate Rye Twist: Substitute ½ cup of the all-purpose flour with rye flour for an earthier, more complex flavor that loves the malt.
- Salted Caravia Swirl: Add a tablespoon of black sesame seeds (caravia) to the dough for visual drama and a subtle crunch.
- Orange Blossom Water: Add ½ teaspoon of orange blossom water to the buttercream for a floral, Middle Eastern-inspired note.
Serving Ideas
These are a cookie that demands a cup of strong black coffee or an espresso to cut through their richness. They are the perfect finale to a dinner party, or a very fancy treat to enjoy all by yourself in a quiet moment.
Storage & Reheating
Store the unfilled cookies in an airtight container at room temperature for up to 5 days. The filled cookies are best eaten within 2-3 days, as the buttercream will eventually soften the cookie. You can store the filled cookies in the fridge, but let them come to room temperature for the best texture and flavor. The dough log freezes beautifully.
My Two Cents
The key to the halva buttercream is patience and sifting. The powdered sugar must be sifted, or you’ll have lumpy frosting. And when you add the crumbled halva, start with the mixer on low or you’ll be showered in a snowstorm of sugar and sesame. Whip it for a good 3-4 minutes on medium-high speed until it becomes incredibly light and fluffy. If it’s too thick, add a splash of milk one teaspoon at a time. You’re aiming for a spreadable, cloud-like consistency.
You Asked, I’m Answering
“My brown butter burned! What do I do?”
Toss it and start over. I know it’s painful, but burned butter is irredeemably bitter and will ruin the entire batch. The line between nutty and acrid is thin—watch it like a hawk.
“I can’t find halva. Is there a substitute?”
This is a tough one, as halva is unique. The closest approximation would be to gently toast ¼ cup of sesame seeds, grind them into a paste with a tablespoon of honey or tahini, and beat that into the buttercream. It won’t be the same, but it will be delicious in its own right.
“My dough log is cracking when I slice it.”
This means it’s too cold. Let it sit on the counter for 5-10 minutes to soften just slightly. You want it firm enough to hold its shape but not so frozen that it shatters.