When I saw these cookies on nytcooking.com, created by recipe developer and food stylist Yewande Komolafe, I knew I wanted to recreate them. I love using malt powder in baking. Stella Parks calls it the umami bomb of dessert.

These are like a grown-up version of Mallomars. A pillowy marshmallow filling, sandwiched between two chocolate malt shortbread cookies and topped with a bittersweet chocolate ganache. Each cookie is garnished with a sprinkling of edible gold flakes and coarse sea salt. I love to make delicious and beautiful cookies. It satisfies my deeply strong sense of aesthetics. These cookies are fancy AF, but that’s how we roll here at saltandserenity!

Making marshmallows is not difficult, as long as you have a candy or instant read thermometer. I give very detailed instructions in the recipe. The marshmallow mixture sets up fairly quickly, so have your cookies baked and ready to fill before you make the marshmallow mixture.

Although I called these adult cookies, don’t skip the glass of milk!