Tiramisu Cookies
These indulgent tiramisu cookies combine rich chocolate and coffee flavors with a soft, mousse-like center and a tender chocolate shell, delivering the essence of tiramisu in a portable treat.
Ingredients
Cookie Base
- 1 cup unsalted butter, softened Room temperature, should not be melted.
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs Room temperature for better mixing.
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour Sifted to avoid lumps.
- 1 cup cocoa powder Use Dutch-processed for smoother flavor.
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup espresso or strong brewed coffee, cooled Ensure it's completely cooled before adding.
- 1 cup mascarpone cheese Use full-fat for rich texture.
- 1 cup chocolate chips (optional) For added richness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and packed brown sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until incorporated.
- In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing.
- Stir in the cooled espresso and mascarpone cheese until smooth and creamy.
- If using, gently fold in chocolate chips.
Baking
- Use a cookie scoop or tablespoon to drop dough onto prepared baking sheets about 2 inches apart.
- Bake for 10–12 minutes until the edges are set but the centers remain slightly soft.
- Remove cookies from oven and let cool on baking sheets for about 10 minutes before transferring to wire racks.
- Dust cooled cookies with cocoa powder just before serving.
Notes
Ensure butter and eggs are at room temperature for optimal mixing. Adjust baking time according to elevation. Chilling the dough can help with spread.