Description
Deliciously soft cookies filled with a creamy mascarpone coffee filling, dusted with cocoa powder.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter, melted
- 2 teaspoons instant espresso powder
- 3/4 cups light brown sugar
- 1/4 cup white sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 16 oz mascarpone, cold straight from the fridge
- 2 tablespoons heavy cream, cold straight from the fridge
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Pinch of kosher salt
- 2 tablespoons cocoa powder, for dusting
Instructions
- In a small bowl, whisk together the all-purpose flour, baking soda, and salt.
- In a medium bowl, add the melted butter, espresso powder, light brown sugar, white sugar, and whisk to combine. Next, add the eggs and vanilla.
- Then, fold the dry ingredients into the wet mixture with a silicone spatula until combined. Cover the batter with plastic wrap and refrigerate for 1 hour.
- Preheat oven to 350°F. Scoop out 1 ½ tablespoons of dough and place them onto a parchment-lined baking sheet, spacing them 4 inches apart.
- Bake for 12-14 minutes, until cookies are completely set. We want a soft but sturdy cookie to hold the mascarpone cream nicely.
- In a medium bowl, add the mascarpone, heavy cream, powdered sugar, vanilla extract, and salt. Use a hand mixer to combine just until smooth and fluffy, being sure not to overbeat it, about 30 seconds.
- Add the mascarpone cream to a piping bag with #1A round piping tip. I like to pipe a swirl starting from the middle, then going around and around until the cookie is covered. Repeat this step with all the cookies.
- Then, use a small sieve to dust cocoa powder over all of the cookies just like you would with tiramisu. Serve these immediately or if you’re assembling ahead, store the cookies on a sheet tray in the fridge until ready to serve.
Notes
- Ensure the mascarpone and heavy cream are very cold for best results.
- These cookies can be stored in the fridge for a couple of days.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg