From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
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Warning0 allergens identified
Mocha Crinkle Cookie Sandwiches With Hazelnut-Mascarpone Filling
For The Cookies
1
In a small bowl, combine the flour, coffee grounds, baking powder, and salt. Set aside. Using a stand (or hand) mixer, combine the melted chocolate, sugar, and oil. Add the vanilla extract and eggs one at a time until incorporated. Stir in the flour mixture until just combined. Chill in the fridge for at least two hours.
2
Once the dough is completely chilled, preheat the oven to 350* F, and line two cookie sheets with parchment paper. Form the cookies into 1-inch balls. Roll the cookie dough balls in the powdered sugar, and place them about two inches apart on the cookie sheets. Bake, checking for doneness around eight or nine minutes. The cookies will be crackled and slightly crispy, but the middles will look like under-cooked brownies. Cool the cookies completely.
For The Hazelnut-Mascarpone Filling…
1
Prepare the filling while the cookies are chilling. Place the hazelnuts in a food processor, and process the nuts until they form a butter. This will take about four or five minutes. (*Note: First, it will look like sand, then it will form together in a ball, and then the oils will release and you will have hazelnut butter! If it doesn't look right, I promise, just keep the food processor on, and it will work. Also, make sure to scrape down the sides occasionally with a rubber spatula!)
2
In a medium bowl, mix together the hazelnut butter, mascarpone, and butter until smooth. Add the powdered sugar, and mix until it's nice and fluffy. Add the vanilla extract, brandy, and a pinch of salt.
To Make The Sandwiches
1
Place half of your cookies upside down on a cooling rack. Pipe the filling on the bottoms of the cookies, and sandwich the remaining cookies on top. You will have between 14 and 18 crinkle cookie sandwiches depending on how big your cookies are. Store in an air-tight container in the fridge for up to four days, or freeze them for up to two months.
My Calorie Intake
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Tips & Tricks (5)
- Bloom Your Espresso Powder ☕Mix instant espresso powder with a small amount of hot water before adding to the dough to fully activate its flavor and prevent grittiness in the cookies.
- Chill Dough Between Scooping 🧊Refrigerate the dough for at least 2 hours and keep it cold while scooping to ensure the cookies maintain their signature crinkled texture and don't spread too thin during baking.
- Toast Hazelnut Spread Subtly 🌰Gently warm your chocolate hazelnut spread with mascarpone over low heat for 1-2 minutes to improve spreadability and create a more cohesive, luxurious filling that won't separate.
- Underbake Slightly for Sandwich Potential 🍪Remove cookies from the oven 1 minute before they appear fully set—they'll firm up as they cool and remain tender enough to sandwich without cracking or crumbling.
- Dust Before Filling Sets 🍫Sandwich the warm cookies together and dust with powdered sugar immediately while the hazelnut-mascarpone filling is still slightly warm for better adhesion and an elegant, cohesive presentation.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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