I have a weakness for Oreos, and what better way to indulge than to make a cookie out of Oreos, and add more chocolate and crushed Oreos on top? These were so so good and the addition of mascarpone cheese made them extra rich and decadent.
1/2 lb. (1 c.) unsalted butter, softened
4 oz. mascarpone cheese
1 cup granulated sugar
1 egg yolk
2 1/2 c. all purpose flour
1 tsp. salt
1/2 tsp. baking powder
2 tsp. vanilla
10 crushed Oreo cookies + 2 for crushed Oreo topping
3/4 c. semisweet chocolate chips
1/2 c. half and half
Preheat oven to 350℉. Combine flour, baking powder, and salt in a small bowl. Set aside. Cream the butter and mascarpone cheese using the paddle attachment for about 5 minutes until light and fluffy. Next, beat in the sugar on medium speed until thoroughly mixed. Beat in the egg yolk and vanilla, then reduce speed and beat in the flour mixture in additions until mixed.
Next, fold in crushed Oreo cookies.
Spoon cookie dough in rounded teaspoonfuls on to an ungreased cookie sheet and bake for 12-15 minutes. The cookies will not look golden like your typical cookie, since they don’t have any brown sugar in them. They should be pale in color, and have slight golden edges. Let cookies cool on cooling racks before drizzling with chocolate ganache.
To make the ganache, melt chocolate chips gently over a double boiler. You can also do this in a microwave, but the stove works better. Once melted, whisk in half and half until chocolate is smooth and silky. Let cool for about 5 minutes. Using a spoon, drizzle the cookies with the chocolate ganache, and while the chocolate is still wet, sprinkle with crushed Oreos. Let chocolate ganache set for several hours or overnight. Or, if you can’t wait, (like me), eat them warm while the chocolate is still melty.