Ingredients
For the cookies:
- 2 sticks unsalted butter. Cut into pieces. Room temperature.
- 2/3 c sugar
- 1/2 c brown sugar
- 3 TBSP whole milk
- 1/2 tsp vanilla
- 1 1/2 cup flour
- 3/4 cup cocoa powder
- 1/2 tsp salt
- 1/4 tsp baking powder
- 1/2 c mini semisweet chocolate chips (optional)
For the filling:
- 1 1/2 c chopped roasted unsalted pistachios
- 1 1/2 c/ 12 oz mascarpone cheese
- 3/4 c ricotta cheese
- 1 1/2 c confectioners sugar
- 1/2 tsp vanilla
- 3/4 tsp salt
Preparation
1. Make the cookie dough. Beat the butter and sugars until creamy. Beat in the milk and vanilla until combined.
2. Combine dry ingredients in a separate bowl. Whisk together flour, cocoa, salt & baking soda
3. With mixer on low speed, slowly add the dry ingredients to butter mixture and beat until combined. Stir in chocolate chips, if desired.
4. Scoop the dough onto a sheet of waxed paper. Shape into a 2” thick log. Wrap in the waxed paper and refrigerate at least 2 hours, or overnight.
5. To prepare to bake cookies. Preheat oven to 350F.
6. Line a baking sheet with parchment paper. Using a sharp knife slice the dough into 1/3” thick rounds. Place on the prepared baking sheet. Spaced by at least 1”. Bake 10 minutes. Remove from oven, cool on baking sheet for a few minutes, then transfer to a cooling rack to cool completely.
7. Meanwhile, make the filling: In mixing bowl add mascarpone, ricotta, confectioners sugar, vanilla, salt & 3/4 c pistachios on low speed until just blended. (Do not over mix or filling will be too thick)
8. When you’re ready to serve. Put the remaining pistachios in a dish. Pair up the chocolate cookies. And spoon on filing. After you sandwich the cookie, roll the edges in the pistachios to coat the cheese filling.
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