Tiramisu Cookies

These tiramisu cookies are made with a melt-in-your-mouth coffee brown sugar cookie and are topped with a super creamy mascarpone whipped cream. Try them with our Italian Espresso Coffee Grounds - which are extra bold with notes of dark cocoa & a rich mouth feel.

Ingredients:

Coffee Brown Sugar Cookies

• 3/4 c. light brown sugar (150g)
• 6 1/3 tbsp. unsalted butter, room temperature (90g)
• 1 egg, room temperature
• 1 tsp. vanilla extract
• 1 1/3 c. all purpose flour (160g)
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1 1/2 tbsp. PapaNicholas Italian Espresso Coffee Grounds

Mascarpone Whipped Cream

• 1/4 c. + 3 tbsp. mascarpone (100g)
• 2 tsp. granulated sugar
• 1/2 tsp. vanilla extract
• 1/4 c. + 3 tbsp. heavy whipping cream (100g)
• cocoa powder, for dusting

Instructions:

Step 1: Add the brown sugar and butter to a medium sized mixing bowl, then use a hand or stand mixer to beat the mixture together until it's light and fluffy (~2-3 min.)

Step 2: Add in the egg and vanilla and beat until well combined (~1 min.)

Step 3: Add in the flour, baking powder, salt, and coffee grounds. Use a rubber spatula to fold the ingredients together just until no flour streaks remain.

Step 4: Cover the bowl then place in the fridge to chill for at least 30 minutes.

Step 5: Once the cookies have chilled, preheat the oven to 350°F / 175°C. Line a cookie sheet with parchment paper or with a silicone baking mat.

Step 6: Use a 3 tbsp. cookie scoop to dish out the cookies onto the prepared cookie sheet, spacing them apart to allow room for spreading.

Step 7: Bake for 10-12 minutes, until the sides of the cookies just start to turn golden brown, and the top of the cookies looks just slightly wet. Immediately after taking the cookies out of the oven, take a bowl that is slightly larger than the cookies and swirl it around over the cookies to make them a little more uniform and circular.

Step 8: Let the cookies rest on the hot baking sheet for at least 5 minutes before transferring them to a wire rack to cool.

Step 9: Once the cookies fully cool to room temperature, make the mascarpone whipped cream. In a small mixing bowl with a hand mixer or by hand, beat together the mascarpone, sugar, and vanilla just until the mixture is cohesive.

Step 10: Slowly beat in the heavy whipping cream. Once all of the heavy cream has been added, beat the mixture just until stiff peaks form.

Step 11: Transfer the mascarpone whipped cream to a piping bag fitted with a large round tip.

Step 12: Pipe the mascarpone whipped cream in little dollops on top of each of the cookies, then dust them with a little bit of cocoa powder. Serve and enjoy!

If you made these tiramisu cookies we would love to see them! Snap a pic and tag us on Instagram @papanicholascoffee & use #papanicholascoffee