Chocolate-Hazelnut-Peanut Butter Sandwich Cookies

Chocolate-Hazelnut-Peanut Butter Sandwich Cookies
Staff Writer
Pillsbury

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.

12
Servings
105
Calories Per Serving
Deliver Ingredients

Ingredients

For the cookies

  • 1 roll refrigerated peanut butter cookie dough
  • 1/2 Cup semisweet chocolate chips, melted
  • 2 Ounces toasted hazelnuts, chopped

For the hazelnut cheese filling

  • 4 Ounces mascarpone cheese or cream cheese
  • 2 Tablespoons hazelnut spread with chocolate
  • 1/4 Cup whipping cream
  • 2 Tablespoons powdered sugar
  • 1/2 Teaspoon vanilla extract

Directions

For the cookies

Heat oven to 350 degrees. Shape cookie dough into 24 balls. Place 2 inches apart on ungreased cookie sheets.

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.

Dip or spread half of the tops of 12 of the cookies in melted chocolate. Place on cooking parchment paper. Top with chopped hazelnuts.

For the hazelnut cheese filling

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.

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.

Nutritional Facts

Total Fat
5g
7%
Sugar
6g
7%
Saturated Fat
2g
8%
Cholesterol
9mg
3%
Carbohydrate, by difference
13g
10%
Protein
2g
4%
Vitamin A, RAE
26µg
4%
Calcium, Ca
65mg
7%
Choline, total
8mg
2%
Fiber, total dietary
1g
4%
Folate, total
8µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
4mg
1%
Phosphorus, P
98mg
14%
Selenium, Se
4µg
7%
Sodium, Na
133mg
9%
Water
11g
0%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.