Mascarpone & Chocolate Sandwich Cookies
Cookies are an easy sweet treat to make, most of the time. I often resort to quick recipes with simple ingredients found at hand. But there are also delicate cookies, which require finesse and precision and take a bit more time to prepare.
These cookies with mascarpone and chocolate cream are quite easy to make but do require a little more time. The dough needs to be cut out and shaped, then the circles of dough need to be carefully transferred to a baking tray and, finally, when they are baked and cooled, we fill them with chocolate cream.
The cream is super delicious, with an intense chocolate flavor and delightful creaminess provided by the mascarpone.
Mascarpone & Chocolate Sandwich Cookies
Ingredients
For the Cookies:
- 100 g butter
- 120 g mascarpone
- 120 g sugar
- 300 gr flour
- 1 pinch of salt
- 1 tsp coconut essence
- 1 tsp vanilla extract
For the Cream:
- 100 g cream for whipping cream
- 130 g mascarpone
- 120 g dark chocolate
- 2 tbsp sugar
- 1 tsp vanilla extract
Instructions
How to make MASCARPONE AND CHOCOLATE CREAM COOKIES:
Cream:
- Heat the cream and mascarpone to almost boiling point.
- Turn off the heat and add the sugar and chocolate and leave for 1 minute.
- After 1 minute, stir vigorously and add the vanilla extract.
- Refrigerate the cream.
Cookies:
- Mix the soft butter with the mascarpone and sugar until you get a fine and fluffy cream.
- Add the egg and mix until smooth.
- Gradually add the flour and, when the dough becomes too hard to work, transfer to a mixer.
- Carefully incorporate all the flour and then the essences.
- You should have a soft, slightly sticky dough, which you place in the refrigerator for an hour.
- Take the dough out of the fridge and roll it out into a 0.3cm (0.12 inch) thin sheet.
- Cut out circles with a cookie cutter and stamp each circle, if you have a cookie stamp, if not, they work without.
- Preheat the oven to 180 degrees Celsius (356 Fahrenheit) and line a large baking tray with baking paper.
- Place the cookies on the tray one at a time being careful not to ruin the shape.
- Bake for 10-12 minutes until they become lightly browned. Remove and place on a cooling rack to cool.
- When completely cold, fill them with the delicious chocolate cream and enjoy. They are more than great.
- Enjoy!
Notes
Related: Cinnamon, Ginger, and Caramel Cookies
Related: Meringue Cookies with Caramel
Related: Millionaire’s Shortbread (Caramel Shortbread)
Related: Chocolate and Almonds Biscotti
Related: Mascarpone & Chocolate Sandwich Cookies
