No, this cake does not contain whisky. And it’s not a double-chocolate malt cake (as my brain thought it was when I first decided to make it). No, it’s a chocolate malt cake with malted vanilla buttercream frosting. And it’s freakin’ delicious.
Good lord, I love brown butter. The nutty, caramelly flavor takes most recipes to the next level of awesome. And, as we’ve already established, I love malt. So these malted brown butter cookies clearly needed to happen.
Baking chopped malt balls into the cookies adds a nice texture to the cookies overall and solves the cringe-worthy, teeth gnashing problem of malt balls by softening them up through baking.