Cookie Pizza with Mascarpone, Hot Fudge, and Peanuts:
1 package of refrigerated Nestle chocolate chip cookie dough
3/4 cup of Smuckers Hot Fudge Topping
3 tbsp unsalted butter, room temperature
1 1/2 cups heavy whipping cream
3/4 cup creamy, peanut butter
3/4 cup mascarpone cheese
1/2 tsp vanilla extract
3 cups powdered sugar, sifted
1/2 cup peanuts, roasted and salted, chopped
Preheat the oven to 350 degrees.
Using a floured rolling pin, roll out the cookie dough to fit a 12 inch pizza pan. Gently press the cookie dough into the bottom of the ungreased pan. Bake for 15 to 20 minutes until golden brown. Allow to cool completely before adding the topping.
In a mixing bowl using the paddle attachment, beat the butter and peanut butter until incorporated. Then add the mascarpone cheese and blend. Then add the heavy whipping cream and the vanilla extract and beat until combined. Slowly add the powdered sugar, one cup at a time until you get the desired consistency.
Spread 1/2 cup of the hot fudge topping over the cookie crust.
Spread this mascarpone mixture over top of the fudge topped cookie crust. Drizzle with the remainder of the hot fudge topping and sprinkle with peanuts. Place the pizza into the refrigerator for at least an hour before serving.
Cut into triangular wedges and serve cold.
1 package of refrigerated Nestle chocolate chip cookie dough
3/4 cup of Smuckers Hot Fudge Topping
3 tbsp unsalted butter, room temperature
1 1/2 cups heavy whipping cream
3/4 cup creamy, peanut butter
3/4 cup mascarpone cheese
1/2 tsp vanilla extract
3 cups powdered sugar, sifted
1/2 cup peanuts, roasted and salted, chopped
Preheat the oven to 350 degrees.
Using a floured rolling pin, roll out the cookie dough to fit a 12 inch pizza pan. Gently press the cookie dough into the bottom of the ungreased pan. Bake for 15 to 20 minutes until golden brown. Allow to cool completely before adding the topping.
In a mixing bowl using the paddle attachment, beat the butter and peanut butter until incorporated. Then add the mascarpone cheese and blend. Then add the heavy whipping cream and the vanilla extract and beat until combined. Slowly add the powdered sugar, one cup at a time until you get the desired consistency.
Spread 1/2 cup of the hot fudge topping over the cookie crust.
Spread this mascarpone mixture over top of the fudge topped cookie crust. Drizzle with the remainder of the hot fudge topping and sprinkle with peanuts. Place the pizza into the refrigerator for at least an hour before serving.
Cut into triangular wedges and serve cold.
0 comments:
Post a Comment