Go Back

Tiramisu Cookies

Experience the rich flavors of coffee and cocoa with these delightful Tiramisu Cookies that perfectly blend the essence of traditional tiramisu into a soft, chewy treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Italian
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour Ensure it's sifted
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup granulated sugar
Wet Ingredients
  • 1/2 cup unsalted butter (softened) At room temperature
  • 1 large egg At room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup brewed coffee (cooled) Use strong brewed coffee
  • 1/4 cup mascarpone cheese At room temperature
For Garnish
  • to taste Chocolate shavings Optional for garnish

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mixing Ingredients
  1. In a mixing bowl, whisk together the flour, cocoa powder, and sugar until well combined.
  2. In a separate bowl, beat the softened butter until it's light and fluffy, about 2-3 minutes.
  3. Add in the egg and vanilla extract to the butter mixture, beating until fully incorporated.
  4. Gradually pour in the cooled brewed coffee and mascarpone cheese. Combine until you achieve a smooth consistency.
  5. Slowly add the flour mixture into the wet ingredients, stirring gently until just combined.
Baking
  1. Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheet, leaving enough space between each cookie.
  2. Bake for about 10-12 minutes, or until the edges appear set.
  3. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
  4. Garnish with chocolate shavings once completely cooled.

Notes

If you can’t find mascarpone cheese, cream cheese can be substituted, but the flavor will differ slightly. Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to three months.