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–+ servings

Tiramisu Cookies

5 | 7 reviews
These cookies taste so similar to tiramisu that it always surprises me. You'll get notes from the espresso, the rum, the creamy mascarpone and the rich dark chocolate. It might look like a normal cookie, but it will leave you thinking tiramisu was what you had for dessert!
Prep Time 15 minutes
Cook Time 15 minutes
Chill Time 20 minutes
Total Time 50 minutes
Servings: 8 cookies

Equipment

Ingredients

  • 1 cup (226g) salted butter, softened
  • 1/2 cup (80g) brown sugar
  • 1 cup (220g) granulated sugar
  • 1 tablespoon rum
  • 1 teaspoon espresso coffee grounds
  • 6 tablespoons (84g) mascarpone cheese
  • 2 cups and 2 tablespoons (300g) all-purpose flour
  • 6 tablespoons (48g) cornstarch
  • 1 teaspoon Diamond Crystal kosher salt
  • 2 teaspoons baking powder
  • 1 bar (113g) dark chocolate

Instructions 

  1. Preheat the oven to 400°F.
  2. In a stand mixer, add 113 grams of softened butter, 80 grams of brown sugar and 220 grams of granulated sugar. Cream together for 2-3 minutes, or until smooth.
  3. Add in 1 tablespoon of rum, 1 teaspoon of espresso coffee grounds, and 84 grams of mascarpone. Beat on medium speed for another 2-4 minutes. You should see the dough noticeably lighten in color and double in size. It will look "whipped."
  4. While the stand mixer is mixing, whisk together 300 grams of all-purpose flour, 48 grams of cornstarch, 1 teaspoon of kosher salt and 2 teaspoon of baking powder in a small bowl.
  5. In two batches, add the dry ingredients to the wet while the mixer is on low to combine.
  6. Chop 133 grams of chocolate into small slivers. Fold it into the dough in with a spatula.
  7. Scoop the dough into 8 equal size balls, all around 4 ounces each. Note that these are BIG cookies, so see recipe notes on how to make a smaller size.
  8. On parchment-lined baking sheet, bake the cookies for 10 minutes, or until the tops are crinkly and the cookies have spread. They will look underdone, but that's the point!
  9. Remove the cookies from the oven and give the baking sheet a few smacks on the counter to flatten them out. Use a cup or bowl to swirl around the cookies to make them into perfect circles. Do this by putting the cup over the cookie as if you're trying to trap it then swirl!
  10. Keep the cookies on the parchment paper but transfer them to a cooling rack. They will be very tender, but the residual heat will continue to "bake" them. Let them cool for 20 minutes, and you'll be left with a soft, almost creamy cookie texture that will remind you of tiramisu!
  11. Serve and enjoy.

Notes

Note - you can also make 16 cookies, each about 2 ounces each. With cookies this small it will be hard to get the perfect "creamy" center, but to ensure the best results, bake for 7-8 minutes at 400°F and immediately move to a cooling rack!
Serving: 1 cookieCalories: 550kcalCarbohydrates: 72gProtein: 4gFat: 28g