Cookies

Oreo Cookies with Mascarpone Filling

Chocolate cookies sprinkled with sugar for a nice crunch and then filled with the most incredible cream filling. The mascarpone is mixed with cream cheese and then sweetened to create the most amazing Oreo you have ever eaten.

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 Trouble Shooting for Oreo Cookies with Mascarpone Filling

My cookies are hard as a rock. Over baking these cookies is easy to do. It’s hard to tell when chocolate cookies are done because they don’t have the golden brown edges to show. I would start with baking for 9 minutes. If they are still fudgey in the center give them another 1-2 minutes. However, I don’t think they will need it. Remember that cookies continue to bake on the cookie sheet for another 10 minutes once they are out of the oven.

What texture am I looking for in the cookie? Great question! These aren’t store bought Oreos. You aren’t going to get a crispy, crunchy cookie. They also aren’t your typical homemade Oreos that are usually cakey. The cookie itself should be soft, but chewy. The sugar will also give it a good little crunch that will remind you of an Oreo.

How should I store the cookies? Once the cookies are filled, they will need to be refrigerated. While they are tasty straight from the fridge, I prefer them to be at room temperature. Eating them straight from the fridge makes for a chewier cookie eating experience, where when it is at room temperature you can get that crunch from the sugar.

What is mascarpone cheese? It is similar to cream cheese, but 10X better. It’s a typical Italian cheese that is made from cream. You can usually find it by the fancier cheeses at the grocery store.

It seems like a lot of butter, can I cut some out? Unfortunately, no. When making a chocolate cookie, the fat from the butter is what helps your cookie from drying out.

I only have regular cocoa powder on hand can I use that? You can, but your cookie will taste and look different than if you had used dark cocoa powder.

I don’t have a piping bag to fill the cookies, what can I use? You can use a spoon! Scoop a good portion of the filling into the center of the cookie and scrap the filling off of your spoon with your finger or a second spoon.

These look delicious, and I love chocolate, do you have other favorite chocolate recipes? You betcha! If you are looking for chocolate, then you will love my Dark Chocolate Brownies. If you are in the mood for chocolate in cookie form, then check out these Chocolate Sugar Cookies with Strawberry Buttercream.

Oreo Cookies with Mascarpone Filling

Ingredients

  • For the Cookies
  • 3/4 cup butter
  • 1 cup brown sugar
  • 3 egg yolks
  • 1 tsp. vanilla
  • 1/4 cup honey
  • 1/2 tsp. salt
  • 1 1/2 tsp. baking soda
  • 1/2 cup plus 2 TBS DARK cocoa powder
  • 1 2/3 cup all-purpose flour
  • granulated sugar for rolling
  • For the Filling
  • 4 oz. cream cheese, not low-fat
  • 4 oz. mascarpone cheese
  • 4 cups powdered sugar
  • 1-2 TBS whipping cream

Directions

  1. Preheat the oven to 350 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. Finally, add in all of the flour and mix. The dough will be sticky, but that’s okay.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Store in the fridge and bring to room temperature before eating.

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