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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.

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
Servings12
Calories Per Serving185
Total Fat11g18%
Sugar8gN/A
Saturated5g27%
Cholesterol16mg5%
Protein4g7%
Carbs19g6%
Vitamin A49µg5%
Vitamin C0.3mg0.5%
Vitamin E1mg5%
Vitamin K2µg2%
Calcium39mg4%
Fiber2g6%
Folate (food)14µgN/A
Folate equivalent (total)66µg16%
Folic acid31µgN/A
Iron1mg7%
Magnesium24mg6%
Monounsaturated4gN/A
Niacin (B3)1mg4.9%
Phosphorus61mg9%
Polyunsaturated0.9gN/A
Potassium110mg3%
Sodium155mg6%
Sugars, added7gN/A
Thiamin (B1)0.1mg8.7%
Zinc0.5mg3.3%
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