Description
Delicious cream-filled cookie domes that are perfect for any occasion.
Ingredients
Scale
- 200 g (1 ½ cups) all-purpose flour
- 100 g (½ cup) unsalted butter, softened
- 80 g (⅓ cup) sugar
- 1 egg yolk
- 1 tsp vanilla extract
- ½ tsp baking powder
- 1 pinch of salt
- 2 tbsp crushed biscuits or nuts (for extra crunch on the outer shell)
- 250 g mascarpone cheese (or cream cheese)
- 300 ml heavy whipping cream (cold)
- 100 g powdered sugar (adjust to taste)
- 1 tsp vanilla extract
- 50 g pistachios, chopped
- Melted chocolate (for drizzling)
Instructions
- In a bowl, cream together butter and sugar until fluffy.
- Add the egg yolk and vanilla; mix well.
- Sift in flour, baking powder, and salt. Mix until dough forms.
- Divide dough into 6–8 portions. Shape into round balls.
- Press each dough ball into greased oven-safe dome molds (or shape by hand into thick hollow cookie shells). Sprinkle crushed biscuits/nuts around the outer surface for texture.
- Bake at 175°C (350°F) for 15–18 minutes until golden. Let cool completely.
- In a mixing bowl, beat mascarpone with powdered sugar and vanilla until smooth.
- In another bowl, whip heavy cream until soft peaks form.
- Fold whipped cream gently into the mascarpone mixture to create a light mousse-like cream.
- Scoop or pipe the cream filling into the cooled cookie domes.
- Sprinkle chopped pistachios on top.
- Drizzle with melted chocolate for decoration.
Notes
- Adjust the sweetness of the cream filling according to your taste.
- Ensure the heavy cream is cold for better whipping results.
- Store any leftovers in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 dome
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg