Description
These Soft Baked Tiramisu Cookies combine the rich flavors of espresso and mascarpone in a delightful cookie form. Soft and chewy chocolate caramel cookies are topped with a fluffy tiramisu-inspired frosting, making for an elegant and delicious treat perfect for coffee lovers and dessert enthusiasts alike.
Ingredients
Scale
Cookie Dough
- 1 pouch Betty Crocker™ Soft Baked Chocolate Caramel Cookie Mix
- 1/2 cup butter, softened
- 2 large eggs
- 1 tablespoon water
- 1 teaspoon espresso powder
Tiramisu Frosting
- 1 container (8 oz) cold mascarpone cheese
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon espresso powder
- Pinch of salt
- 1 cup cold heavy whipping cream
- Cocoa powder or grated chocolate, for garnish
Instructions
- Preheat and Prepare Baking Sheets: Heat the oven to 350°F (175°C). Line two rimmed baking sheets with cooking parchment paper and set them aside to be ready for the cookie dough.
- Mix Cookie Dough: In a mixing bowl, combine the Betty Crocker™ Soft Baked Chocolate Caramel Cookie Mix, softened butter, eggs, water, and 1 teaspoon of espresso powder. Mix according to the package instructions until the dough is smooth and well combined.
- Shape Cookies: Scoop the dough into about 2 tablespoon-size portions and roll each into a ball. Place 6 dough balls on each prepared baking sheet, spacing them apart to allow for spreading during baking. Keep remaining dough portions set aside for subsequent batches.
- Bake Cookies: Bake the cookies for 15 minutes at 350°F. After baking, cool the cookies for about 5 minutes on the trays before transferring them to a cooling rack. Repeat this baking process with the remaining dough. Allow the cookies to cool completely before frosting.
- Prepare Frosting Base: In a mixing bowl, beat cold mascarpone cheese with powdered sugar until smooth and creamy. Add vanilla extract, 1 tablespoon espresso powder, and a pinch of salt, then beat again until well combined. Scrape down the sides of the bowl to ensure everything is mixed thoroughly.
- Add Cream and Whip: While continuing to mix, slowly pour in cold heavy whipping cream. Beat until fully incorporated, then scrape down the bowl sides again and beat for an additional 1 to 2 minutes or until the frosting is light, fluffy, and holds soft peaks.
- Frost and Garnish: Using a piping bag or a spatula, spread or pipe the espresso mascarpone frosting onto the cooled cookies. Finish by dusting the cookies with cocoa powder or grated chocolate for a classic tiramisu look and added flavor.
Notes
- Ensure cookies are completely cooled before frosting to prevent melting.
- For a stronger espresso flavor, adjust the espresso powder slightly to taste.
- The frosting can be made ahead and refrigerated; bring to room temperature and re-whip briefly before using.
- Store frosted cookies in an airtight container in the refrigerator for up to 3 days.
- If mascarpone cheese is unavailable, cream cheese can be a substitute but will alter the flavor slightly.
