I had made some mascarpone at home and i know it works well in a dessert form, but I knew I had to try it in these cookies. So i started searching for a lot of recipes and finally stumbled upon this one recipe which was unique and caught my attention. I have tweaked the recipe to make it more simple. I have used homemade mascarpone which resulted in fantastic cookies with the chewy Oreo bits, extracting the best flavor from the cookies.
Mascarpone cheese is so enchantingly smooth and creamy. Its the base for most cheesecakes and some frostings too.
It’s actually pronounced - ''mas-car-poh-nay''.
The addition of mas-car-poh-nay cheese makes these cookies incredibly rich, dense, and chewy. I cannot say enough good things about these cookies!
Recipe Source - Kevin and Amanda
Recipe Source - Kevin and Amanda
Ingredients
- Butter - 1 Cup
- Mascarpone Cheese - 3 oz
- Sugar - 1 Cup
- Egg Substitute - 2 Tbsp Water + 1 Tbsp Oil + 2 Tsp Baking Powder = 1 Egg (Add all these ingredients in a bowl in the same order and beat it well till it becomes frothy)
- Plain Flour - 2 Cups
- Wheat Flour - Half Cup
- Vanilla - 1 Tsp
- Oreo Cookies Crushed - 5-7
Method
Preheat oven to 325 degrees F.
Beat the butter and mascarpone cheese for about 3 minutes.
Slowly beat in the sugar until light and fluffy.
Stir in the egg substitute and vanilla, then on low speed slowly beat in the flour until just combined.
Now just lightly crush the Oreos. Stir in the crushed Oreo cookies in the batter with a light hand.
Scoop or spoon cookie dough on to a cookie sheet and bake at 325 degrees for 12-15 minutes.
A Few Tips
- I will post the recipe for homemade Mascarpone Cheese in a separate post.
- You could bake them longer for about 10 more mins if you like your cookies crunchy.
- You can avoid wheat flour and add the same amount of plain flour or try 50-50 ratio.
- You can use eggs instead of the substitute. This substitute is for 1 Egg.
- And they keep fresh for a long time.
- You can refrigerate this dough upto 2 weeks.
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