Cookies and Cream Mascarpone Cookies with Chocolate Ganache Recipe
Delight in these Cookies and Cream Mascarpone Cookies topped with a luscious chocolate ganache and crushed Oreo cookies. Soft and buttery with a creamy mascarpone base, these cookies blend the classic flavors of Oreos and rich chocolate for an indulgent treat perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes plus chilling time for ganache set
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cookie Dough
- 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
Topping
- 2 crushed Oreo cookies (for topping)
- 3/4 cup semisweet chocolate chips
- 1/2 cup half and half
Instructions
- Preheat and prepare dry ingredients: Preheat the oven to 350℉ (175℃). In a small bowl, combine the all-purpose flour, baking powder, and salt. Set aside.
- Cream butter and mascarpone: Using a stand mixer with the paddle attachment, cream together the softened unsalted butter and mascarpone cheese on medium speed for about 5 minutes or until light and fluffy.
- Add sugar, egg yolk, and vanilla: Beat in the granulated sugar on medium speed until fully combined. Then add the egg yolk and vanilla extract, mixing well.
- Incorporate dry ingredients: Reduce mixer speed to low and gradually add the flour mixture in batches, mixing until just combined.
- Fold in crushed Oreos: Gently fold in the 10 crushed Oreo cookies into the dough ensuring they are evenly distributed.
- Shape and bake cookies: Drop rounded teaspoonfuls of dough onto an ungreased cookie sheet spaced apart. Bake for 12 to 15 minutes. The cookies will be pale with slight golden edges but not browned.
- Cool cookies: Allow the cookies to cool completely on wire racks before decorating.
- Prepare chocolate ganache: Melt the semisweet chocolate chips gently over a double boiler until smooth. Whisk in the half and half until the mixture is silky and well combined. Let cool for about 5 minutes.
- Decorate cookies: Using a spoon, drizzle the chocolate ganache over the cooled cookies. While the ganache is still wet, sprinkle with the remaining crushed Oreo cookies on top.
- Set ganache: Allow the ganache to set for several hours or overnight for best results. Alternatively, enjoy immediately while warm and melty.
Notes
- The cookies have a pale color due to the absence of brown sugar but will have slightly golden edges.
- Using a double boiler to melt chocolate chips ensures a smoother ganache compared to microwaving.
- Letting the ganache set overnight enhances the texture, but warm ganache gives a delightful melty experience.
- Store finished cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Be sure not to over-mix the dough once adding the flour to maintain tender cookies.
Keywords: Cookies and Cream, Mascarpone Cookies, Oreo Cookies, Chocolate Ganache, Homemade Cookies, Dessert Recipe
