We always start our "midnight baking session" with a TON of recipes. This time, we discussed everything from chocolate covered brownie ice cream sandwiches to krispie kreme copycats. We knew we wanted to make cookies -- and were debating between two great recipes.
Should we make the oatmeal cream sandwich cookies?
Or the (perfected) Nutella chocolate chip?
The Nutella cookies sounded tastier. But aren't two cookies always better than one? Especially when they are sandwiched together with coconut flavored mascarpone cheese? AGHHH TOO MANY DECISIONS!
Now this is the idea that could only be born during a midnight baking session. Sandwich the coconut mascarpone between two ooey gooey Nutella cookies. Crazy right? But it worked. And it was delicious. I'm sure the Nutella cookies would have been delicious on their own, and the oatmeal cookies would have been amazing. But this is so weird, and so crazily delicious that I'm secretly happy that Veda left her box at my house because we have almost finished the entire batch already ;)
Perfected Nutella CookiesFrom Indigo Scones
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 cup granulated sugar
- 1/2 cup dark brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup nutella (chocolate-hazelnut spread), divided
- 1 cup semi-sweet chocolate chips
Preheat oven to 375 degrees F. Line a couple baking sheets with parchment paper.
Roll a scant 1/4 cup of dough into a ball then tear in half. Roll each half into a smooth ball and place on the prepared baking sheet, about 2 inches apart.
Bake for 9-11 minutes, until the cookies are very lightly browned, have slightly crackled tops, and are still very soft and puffy (they may seem underdone, but they will continue to bake a bit on the hot cookie sheets when removed from the oven), do not overbake. Allow to cool on the sheets for 5-10 minutes, then move to a cooling rack to cool completely.
Coconut Mascarpone Filling
- 16 oz mascarpone cheese
- 1/3 cup sugar
- 1 teaspoon vanilla
- 1 teaspoon coconut extract
- 3 tablespoons shredded coconut