Mocha Crinkle Cookie Sandwiches with Hazelnut-Mascarpone Filling

Made with chocolate, coffee, and a hazelnut-mascarpone filling, these mocha crinkle cookie sandwiches are the ultimate Christmas treat.  They have been deemed a “more dank Oreo”, if that’s your thing.

Mocha Crinkle Cookie Sandwiches with Hazelnut-Mascarpone Filling | Serendipity by Sara Lynn

Crinkle Cookie Sandwiches

Mocha Crinkle Cookie Sandwiches with Hazelnut-Mascarpone Filling | Serendipity by Sara Lynn

When I first made these mocha crinkle cookie sandwiches, I had visions of them being an elegant version of the cookie I see relentlessly filling up my Insta feed.  They’re layered with a mix of hazelnut butter, mascarpone, and brandy.  There’s rich dark chocolate and third wave coffee in the batter.  These crinkle cookie sandwiches are decedent and fancy.  And then Marc tried one, and I quote, called them “more dank Oreos”.

He’s not wrong though, these cookies are totally like more dank Oreos.  But also, a million times better.  Imagine tiramisu and crinkle cookies having a cookie-baby.  Then imagine putting that cookie-baby in your mouth, and it’s absolute perfection.  I regularly think about the box of crinkle cookie sandwiches living in my freezer.  I s2g I won’t even share these with Santa, unless he brings me like, a ten-piece Staub set.

The only downside to crinkle cookie sandwiches is that you will have to pull a Monica Geller and force people to eat them over the sink lest you want powdered sugar literally everywhere.  Or, you can just be like ¯\_(ツ)_/¯ and not care, because that is way more in the spirit of Christmas.  (Says the girl who just said she won’t share her cookies with Santa, but I digress).

Crinkle Cookie Sandwiches | Serendipity by Sara Lynn

Crinkle Cookie Sandwiches with Chocolate, Coffee, Hazelnuts, and Mascarpone.

In other news, I am struuuuuggling through this work week.  I am having those pre-Christmas jitters that kids get before winter break.  Not that I get winter break anymore, but I do get a five day weekend for Christmas-y activities.  All I’m going to do is make lefse and mocha crinkle cookie sandwiches, but also, that kind of sounds amazing?  I guess I might also wrap some presents so I don’t end up doing it last-minute like every other year.  I even got some cat wrapping paper for Marc as motivation to not procrastinate! (This is the first cat-related item I think I’ve ever bought.  I am trying to become more of a cat-person, but since I’m v allergic to them, let’s just say it’s not going *well*).

Mostly though, I think I’ll probably just watch all the Christmas movies on my break.  The Grinch (OG), Eloise at Christmas, Elf, and A Charlie Brown Christmas are my priorities, but if there’s time, I will try to get in a couple classics and maybe some Hallmark-esque Netflix movies.  Last year, when I told everyone it was my first time seeing It’s a Wonderful Life, people acted like I told them that I hate puppies.  It kind of scarred me from the whole “trying new Christmas movies” thing.  Honestly, people were borderline aggressive.  I had to make excuses faster than your old friend from high school when you call their new “fitness-tea-multilevel-marketing-venture” a pyramid scheme.

Whatever, if you need me, I’ll be watching The Grinch on repeat and eating a whole box of crinkle cookie sandwiches 🤷

Mocha Crinkle Cookie Sandwiches | Serendipity by Sara Lynn

Crinkle Cookie Sandwiches with Hazelnut-Mascarpone Filling

AuthorserendipitybysaralynnDifficultyIntermediate

*Note 1: These will take at least 2 hours to chill, so plan ahead! You can easily chill the dough in the fridge overnight.
*Note 2: I use fresh coffee that I grind VERY finely in my coffee grinder. If you don't have a coffee grinder, you can ask a local coffee shop for a small amount of espresso-ground coffee. I don't like the taste of instant coffee, but you can use that if you like it! 1 1/2 tsp. will give it just a light coffee flavor, so use closer to 2 tsp.-1 Tbs. for a more intense coffee flavor.
*Note 3: I essentially made my own hazelnut butter for this recipe, which is beyond easy. However, if you don't have a food processor, or just don't want to go through the effort, you can use store-bought hazelnut butter, Nutella (if you want a sweeter, chocolate-y flavor), or 1/2 tsp. hazelnut extract (and adjust to taste). If you use hazelnut extract, add an additional 2 oz. mascarpone to your filling.

Yields14 Servings
Prep Time30 minsCook Time15 minsTotal Time45 mins

Chocolate Crinkle Cookies
 1 cup dark chocolate chips, melted
 1 cup sugar
  cup vegetable oil
 2 eggs
 ½ tsp vanilla extract
 1 cup AP flour, sifted
 1 tsp baking powder
 1 ½ tsp very finely ground coffee (or instant, if you prefer)
 ¼ tsp salt
 ¼ cup powdered sugar, sifted
Hazelnut-Mascarpone Filling
 ½ cup hazelnuts, toasted
 4 oz mascarpone cheese
 4 tbsp unsalted butter, softened
 1 cup powdered sugar, sifted
 ½ tsp vanilla extract
 ½ tbsp brandy (or whiskey, Triple Sec, etc.)
 Pinch of salt

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...
3

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!)

4

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...
5

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.

Ingredients

Chocolate Crinkle Cookies
 1 cup dark chocolate chips, melted
 1 cup sugar
  cup vegetable oil
 2 eggs
 ½ tsp vanilla extract
 1 cup AP flour, sifted
 1 tsp baking powder
 1 ½ tsp very finely ground coffee (or instant, if you prefer)
 ¼ tsp salt
 ¼ cup powdered sugar, sifted
Hazelnut-Mascarpone Filling
 ½ cup hazelnuts, toasted
 4 oz mascarpone cheese
 4 tbsp unsalted butter, softened
 1 cup powdered sugar, sifted
 ½ tsp vanilla extract
 ½ tbsp brandy (or whiskey, Triple Sec, etc.)
 Pinch of salt

Directions

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...
3

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!)

4

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...
5

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.

Crinkle Cookie Sandwiches with Hazelnut-Mascarpone Filling


xo Sara Lynn

*Song of the day: I Wish It Was Christmas Today by Julian Casablancas 

 

Mocha Crinkle Cookies with Hazelnut-Mascarpone Filling | Serendipity by Sara Lynn

 

Mocha Crinkle Cookie Sandwiches | Serendipity by Sara Lynn
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