Description
These Tiramisu Cookies combine the beloved flavors of classic tiramisu into a soft, creamy cookie form. Infused with espresso, rum, and mascarpone cheese, and studded with dark chocolate slivers, these cookies offer a unique dessert experience with a tender, almost creamy texture reminiscent of the iconic Italian dessert.
Ingredients
Scale
Wet Ingredients
- 16 tablespoons salted butter (226 grams, softened)
- 1/2 cup brown sugar (80 grams)
- 1 cup white sugar (220 grams)
- 1 tablespoon rum
- 1 teaspoon espresso coffee grounds
- 6 tablespoons mascarpone cheese (84 grams)
Dry Ingredients
- 2 cups and 2 tablespoons all-purpose flour (spooned and leveled, 300 grams)
- 6 tablespoons cornstarch (48 grams)
- 1 teaspoon Diamond Crystal kosher salt
- 2 teaspoons baking powder
Add-ins
- 1 bar of dark chocolate (113 grams), chopped into small slivers
Instructions
- Preheat Oven: Preheat the oven to 400°F (204°C) to ensure it’s fully heated for baking the cookies.
- Cream Butter and Sugars: In a stand mixer, combine softened butter, brown sugar, and white sugar. Cream together on medium speed for 2-3 minutes until smooth and combined.
- Add Rum, Espresso, and Mascarpone: Add in rum, espresso coffee grounds, and mascarpone cheese to the butter mixture. Beat on medium speed for 2-4 minutes until the dough lightens in color, doubles in volume, and has a whipped texture.
- Combine Dry Ingredients: While mixing, whisk together flour, cornstarch, kosher salt, and baking powder in a separate bowl.
- Mix Dry and Wet Ingredients: Add the dry ingredient mixture in two parts to the wet ingredients, mixing on low speed to incorporate without overmixing.
- Fold in Chocolate Slivers: Fold the chopped dark chocolate into the dough with a spatula, ensuring even distribution.
- Form Cookie Balls: Scoop the dough into 8 equal balls, each about 4 ounces. These are large cookies. For smaller cookies, see notes.
- Bake: Place the cookie balls on a parchment-lined baking sheet. Bake for 10 minutes at 400°F until the tops are crinkly and cookies have spread, appearing slightly underbaked.
- Shape Cookies: Remove from oven and gently smack the baking sheet on the counter to flatten cookies. Trap each cookie under a cup or bowl and swirl to form perfect circles.
- Cool: Transfer the parchment with cookies to a cooling rack. Allow cookies to cool for 20 minutes; residual heat will finish cooking and create a soft, creamy texture.
- Serve: Enjoy the tiramisu-inspired cookies warm or at room temperature for the best texture.
Notes
- These cookies are quite large at approximately 4 ounces each. To make smaller cookies, reduce scoop size accordingly and adjust baking time slightly (reduce by 2-3 minutes).
- The cookies will look underdone when removed from the oven, but will firm up and develop their classic texture while cooling.
- If you prefer less alcohol flavor, you can reduce or omit the rum.
- Use quality dark chocolate for best flavor contrast against espresso and mascarpone.
- Ensure mascarpone is at room temperature to blend smoothly into the dough.
