Chocolate cookies sprinkled with sugar and filled with the most incredible mascarpone cream filling. These homemade Oreo cookies will beat any store bought version.
The Story Behind Homemade Oreo Cookies with Mascarpone Filling
The other day I was craving something delicious, but I was too tired and too lazy that day to bake or cook anything. What I really wanted was the Oreo cookie from Local Cookie Co. It’s probably the best cookie shop here in Utah, but not many people know about it. Their Oreo cookie is a home run for me. I have never in my life gone and gotten at treat by myself and then sat in my car and ate the said treat by myself until I met the Oreo cookie from Local Cookie Co.
Since I was too lazy to drive through all of the construction near that particular cookie store, I knew the next morning while all of my kids were in school, I was going to recreate it at home. I already knew the filling I was going to use because I made incredible Oreo cupcakes for my daughter’s birthday a few weeks back, and knew it would make the best Oreo cream filling.
I will be honest here, I was completely surprised with how these cookies turned out. Chocolate dough can be difficult sometimes because all of the cocoa powder can create a super dry cookie. That is not the case here. This dough is insanely delicious. It is a bit sticky when rolling it in balls and then coating them in sugar. I didn’t mind though because when I was done, I just ate it off my fingers. Seriously, I don’t think I have tasted a better dough.
F.A.Q.s and Troubleshooting for Oreo Cookies with Mascarpone Filling
Oreo Cookies with Mascarpone Filling
- ¾ cup butter
- 1 cup brown sugar
- 3 egg yolks
- 1 tsp. vanilla
- ¼ cup honey
- ½ tsp. salt
- 1 ½ tsp. baking soda
- ½ cup plus 2 TBS DARK cocoa powder
- 1 ⅔ cup all-purpose flour
- granulated sugar for rolling
- 4 oz. cream cheese not low-fat
- 4 oz. mascarpone cheese
- 4 cups powdered sugar
- 1-2 TBS whipping cream
- Preheat the oven to 350 degrees.
- In the bowl of an electric mixer fitted with a paddle attachment, whip the 3/4 cup butter together until it comes together and is smooth. Add in the brown sugar and mix until light and fluffy.
- Add in the egg yolks, vanilla, and honey. Mix until combine, making sure to scrape down the sides of the bowl to get everything mixed together.
- Add in the salt and baking soda and give it a quick mix before adding in the cocoa powder. Once the salt and soda are mixed in, add in the dark cocoa powder and mix until full incorporated. Again, scrape down the sides of the bowl as needed.
- Finally, add in all of the flour and mix. The dough will be sticky, but that’s okay.
- Roll the dough into larger tablespoon sized balls and then roll in the granulated sugar completely covering it in sugar. Try your best to get them as similar in size as possible since they will be sandwiched together.
- Bake in the oven for 9 minutes and let them cool on the cookie sheet for about 10 minutes after coming out of the over before transferring them to a cooling rack.
- Once the cookies are completely cooled, make the filling by mixing together the cream cheese and mascarpone cheese with a hand mixer. Gradually add in the powdered sugar, about 1 cup at a time. Since the cheeses are already soft, you won’t need much cream. Add the cream in slowly only when the filling becomes too hard to mix. You may or may not need the full 2 TBS of cream.
- To fill the cookies, place the filling in a piping bag with your favorite tip (I used a a Wilton 1A tip). Pipe the frosting into the center of the cookie stopping about 1/2 inch from the edges. When you sandwich the top cookie the frosting will spread to the edges.
- Store in the fridge and bring to room temperature before eating.