Tiramisu Cookies

If you love classic Italian tiramisu as much as I do, but want something you can easily bake and share on the go, these Tiramisu Cookies are for you! They feature a soft, rich base infused with bold espresso and loaded with chocolate chunks, all balanced out by the creamy touch of mascarpone cheese. Whether you need a decadent treat for a gathering or just a delicious pairing for your afternoon coffee, these cookies deliver all the iconic flavors of the beloved dessert in every single bite. Let’s get baking!

All-purpose flour | 352 g |

| Baking soda | 0.78 tsp |

| Salt | 0.39 tsp |

| Unsalted butter | 180 g |

| Light brown sugar | 234 g |

| Granulated sugar | 78 g |

| Eggs| 1% (use 1 large + beat and add half of a second) 156 g|

| Milk (if you don't want to add eggs)

| Vanilla extract | 1% tsp |

| Instant coffee or espresso powder | 3 tbsp |

| Mascarpone cheese

| Dark chocolate chunks or chips | 117 g | less

Before we bring in any of the signature coffee and mascarpone flavors, we need to create a light and tender cookie base.

1. Prep your ingredients: Make sure your unsalted butter is at room temperature so it creams properly.
2. Combine the fats and sugars: In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), combine the 180 g of unsalted butter, 234 g of light brown sugar, and 78 g of granulated sugar.
3. Mix until fluffy: Beat them together on medium-high speed for about 2 to 3 minutes until the mixture turns pale, light, and wonderfully fluffy. This step incorporates tiny air pockets that give your cookies an amazing soft-baked texture!

Incorporate the eggs and vanilla: Add the eggs (156 g) and vanilla extract to your butter-and-sugar mixture. Beat well on medium speed until fully combined and smooth.

Mix in the mascarpone: Add the mascarpone cheese and mix on medium-low speed just until incorporated. This adds the signature creamy, velvety richness found in traditional tiramisu.

Dissolve the espresso: In a small separate bowl, dissolve your instant coffee or espresso powder (3 tbsp) in a tiny splash of warm water to create a concentrated coffee paste (this ensures it blends evenly into the dough without leaving dry granules).

Blend in the coffee: Pour the coffee mixture into your wet ingredients and mix until the color is uniform and smells wonderfully aromatic

Whisk the dry ingredients: In a separate medium bowl, whisk together your all-purpose flour (352 g), baking soda (0.78 tsp), and salt (0.39 tsp) until evenly distributed.

Combine wet and dry: With your mixer on low speed (or using a sturdy spatula), slowly add the dry flour mixture into your wet coffee-mascarpone mixture. Mix just until the flour disappears—be careful not to overmix, or the cookies will lose their tender texture!

Fold in the chocolate: Gently fold in the dark chocolate chunks or chips (117 g) by hand using a spatula so they are evenly dispersed throughout the thick dough.

Chill the dough: Cover your mixing bowl tightly and place it in the refrigerator for at least 30 to 45 minutes. This firms up the butter and mascarpone, giving your cookies a nice, thick texture.

Preheat your oven: While the dough is chilling, preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.

Scoop the cookies: Scoop balls of dough (about 2 to 3 tablespoons each) and place them a couple of inches apart on your prepared baking sheet.

Bake: Bake for about 10 to 12 minutes, or until the edges are set and golden brown, but the centers are still soft and slightly gooey.

Cool and enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your homemade tiramisu cookies with a fresh cup of coffee!