Chocolate-Hazelnut-Peanut Butter Sandwich Cookies

These cookies are over-the-top delicious! Dipping the cookie dough in semisweet chocolate and topping with chopped hazelnuts gives them an extra-special look.

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  • prep time 20 min
  • total time 60 min
  • ingredients 8
  • servings 12
 

Ingredients

Cookies

1
roll Pillsbury™ refrigerated peanut butter cookie dough

Hazelnut Mascarpone Filling

4
oz mascarpone cheese or cream cheese
2
tablespoons hazelnut spread with chocolate
1/4
cup whipping cream
2
tablespoons powdered sugar
1/2
teaspoon vanilla

Toppers

1/2
cup semisweet chocolate chips, melted
2
oz toasted hazelnuts, chopped

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F.
  • 2 Shape cookie dough into 24 balls. Place 2 inches apart on ungreased cookie sheets.
  • 3 Bake 9 to 14 minutes or until golden brown around edges. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely, about 10 minutes.
  • 4 Dip or spread half of the tops of 12 of the cookies in melted chocolate. Place on cooking parchment paper. Top with chopped hazelnuts.
  • 5 Meanwhile, in medium bowl, beat mascarpone cheese and hazelnut spread until smooth. In second bowl, beat cream with electric mixer on high speed until soft peaks form. Beat in powdered sugar and vanilla until stiff peaks form. Fold whipped cream mixture into mascarpone mixture just until combined.
  • 6 Spread mascarpone mixture on bottoms of the 12 undipped cookies. Top with chocolate-dipped cookies to make sandwiches. Store in refrigerator until ready to serve.
  • 1 Heat oven to 350°F.
  • 2 Shape cookie dough into 24 balls. Place 2 inches apart on ungreased cookie sheets.
  • 3 Bake 9 to 14 minutes or until golden brown around edges. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely, about 10 minutes.
  • 4 Dip or spread half of the tops of 12 of the cookies in melted chocolate. Place on cooking parchment paper. Top with chopped hazelnuts.
  • 5 Meanwhile, in medium bowl, beat mascarpone cheese and hazelnut spread until smooth. In second bowl, beat cream with electric mixer on high speed until soft peaks form. Beat in powdered sugar and vanilla until stiff peaks form. Fold whipped cream mixture into mascarpone mixture just until combined.
  • 6 Spread mascarpone mixture on bottoms of the 12 undipped cookies. Top with chocolate-dipped cookies to make sandwiches. Store in refrigerator until ready to serve.

EXPERT TIPS

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Expert Tips

Omit the chopped hazelnuts and top with mini chocolate chips or chocolate sprinkles instead.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sandwich Cookie
Calories
320
(
Calories from Fat
180),
% Daily Value
Total Fat
20g
20%
(Saturated Fat
7g,
7%
Trans Fat
1 1/2g
1 1/2%
),
Cholesterol
20mg
20%;
Sodium
190mg
190%;
Total Carbohydrate
30g
30%
(Dietary Fiber
1g
1%
  Sugars
7g
7%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
2%;
Iron
6%;
Exchanges:
0 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.
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