Name: Cookies and Cream Mascarpone Cookies with Chocolate Ganache Recipe
Prep time: 15 min
Cook time: 15 min
Total time: PT-491405H50M14S
Cuisine: American
Ingredients: 1/2 lb. (1 cup) unsalted butter, softened; 4 oz. mascarpone cheese; 1 cup granulated sugar; 1 egg yolk; 2 1/2 cups all-purpose flour; 1 teaspoon salt; 1/2 teaspoon baking powder; 2 teaspoons vanilla extract; 10 crushed Oreo cookies; 2 crushed Oreo cookies (for topping); 3/4 cup semisweet chocolate chips; 1/2 cup half and half

Ingredients

1/2 lb. (1 cup) unsalted butter, softened

4 oz. mascarpone cheese

1 cup granulated sugar

1 egg yolk

2 1/2 cups all-purpose flour

1 teaspoon salt

1/2 teaspoon baking powder

2 teaspoons vanilla extract

10 crushed Oreo cookies, plus 2 for topping

3/4 cup semisweet chocolate chips

1/2 cup half and half

Instructions

Step 1: Preheat your oven to 350℉ (175℃). In a small bowl, combine the flour, baking powder, and salt, then set aside.

Step 2: Using a stand mixer with the paddle attachment, cream together the softened butter and mascarpone cheese for about 5 minutes until the mixture is light and fluffy.

Step 3: Beat in the granulated sugar on medium speed until fully combined. Add the egg yolk and vanilla extract and mix well.

Step 4: Reduce the mixer speed to low and gradually add the flour mixture in batches, mixing just until incorporated. Gently fold in the 10 crushed Oreo cookies by hand.

Step 5: Drop rounded teaspoonfuls of dough onto an ungreased cookie sheet, spacing them evenly. Bake for 12–15 minutes. The cookies will remain pale with slightly golden edges.

Step 6: Remove from the oven and let the cookies cool completely on a wire rack before adding the ganache.

Step 7: To make the chocolate ganache, melt the semisweet chocolate chips gently over a double boiler or in short bursts in the microwave, stirring frequently. Once melted, whisk in the half and half until smooth and silky. Let the ganache cool for about 5 minutes.

Step 8: Spoon or drizzle the ganache over each cooled cookie. While the ganache is still wet, sprinkle with the remaining crushed Oreo cookies. Allow the ganache to set for several hours or overnight before serving. For a melty, indulgent treat, enjoy while the chocolate is still warm.

Tips & Variations

Use high-quality mascarpone for a richer texture and flavor.

Substitute half and half with heavy cream for a thicker ganache.

For extra crunch, add chopped nuts like pecans or walnuts to the dough.

If you prefer a darker chocolate flavor, use bittersweet chocolate chips instead of semisweet.

Allow the cookies to rest before baking to let the flavors meld.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. If layered with parchment paper, they won’t stick together. For longer storage, refrigerate up to 1 week or freeze for up to 3 months. When reheating, allow them to come to room temperature or warm gently in a low oven to soften the ganache.

FAQs

Can I use regular cream cheese instead of mascarpone?

While regular cream cheese can be used, mascarpone offers a smoother, creamier texture that enhances the cookie’s softness and flavor. Cream cheese may make the cookies a bit denser and tangier.

Why don’t the cookies brown like typical cookies?

These cookies lack brown sugar, which usually helps cookies brown and caramelize. The mascarpone and vanilla provide richness and flavor without the dark color, resulting in pale cookies with slightly golden edges.