Chocolate Espresso Tiramisu Cookies Recipe

I’ve got to tell you about this fan-freaking-tastic Chocolate Espresso Tiramisu Cookies Recipe that I swear will become your new go-to treat. These cookies combine the rich, dreamy flavors of tiramisu with the perfect chewy texture you want in any cookie. Seriously, if you’re a fan of coffee and chocolate pairings — and you love a cookie that’s a little fancy but super easy — this recipe is right up your alley. Let’s dive into how you can nail these in your kitchen, with tips that make it so much fun and silly simple.

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Ingredients & Why They Work

Each ingredient in this Chocolate Espresso Tiramisu Cookies Recipe plays its part in building layers of flavor and texture — from the buttery coffee-infused dough to the airy mascarpone cream. I always recommend fresh, good-quality espresso powder because it really shines here and turns the cookies from good to addictively delicious.

• Unsalted butter: Cooling melted butter infused with espresso powder gives the cookies that deep coffee flavor and a soft, tender crumb.
• Instant powder espresso: This is your flavor star — it blends smoothly without adding grit, unlike brewed coffee.
• All-purpose flour: The base for structure, balanced with cornstarch for softness.
• Cornstarch: Adds a velvety texture to keep the cookies chewy yet tender.
• Baking powder & baking soda: These leavening agents ensure gentle rise and perfect texture.
• Granulated sugar: Sweetens the dough and contributes to that slight crisp edge.
• Egg: Helps bind everything while adding moisture.
• Vanilla extract: Complements the espresso flavor — a little warmth in each bite.
• Mascarpone cheese: Gives the frosting that authentic tiramisu creaminess with a slight tang.
• Powdered sugar: Sweetens the frosting smoothly without graininess.
• Cold heavy whipping cream: Whipped into the mascarpone, it makes the frosting light and fluffy — like a dessert cloud.
• Cocoa powder: The finishing dust adds a classic mocha touch and a hint of bitterness on top.

Make It Your Way

I love tweaking this recipe depending on the mood and who I’m baking for. Maybe I’ll swap straight espresso powder for a flavored coffee powder once, or add a pinch of cinnamon into the dough for fall vibes. You’ll enjoy making it your own, so don’t be afraid to experiment a little!

• Chocolate Twist: I once added mini chocolate chips into the dough for extra melty pockets of chocolate — total crowd-pleaser!
• Dairy-Free Option: Swap mascarpone and cream for coconut cream and a vegan cream cheese to cater to dietary needs.
• Stronger Coffee Flavor: Add an extra teaspoon of espresso powder in the dough if you want a bolder mocha punch.
• Size Variation: Make smaller bite-sized cookies for a party platter or larger ones for an indulgent snack.

Step-by-Step: How I Make Chocolate Espresso Tiramisu Cookies Recipe

Step 1: Prep the Magic Espresso Butter

Start by melting your butter gently and whisking in the instant espresso powder while it’s still warm. This helps the espresso dissolve fully into the fat, infusing that signature coffee flavor evenly throughout the dough. Then pop it in the fridge for about 10 minutes to cool but not harden — this step is key to making the dough come together beautifully later.

Step 2: Mix the Dry Ingredients

While your butter chills, whisk together the flour, cornstarch, baking powder, baking soda, and salt in a bowl. This blend is what gives the cookies the perfect balance of structure and softness, so give it a good mix so your cookies bake evenly.

Step 3: Combine Wet Ingredients & Sugar

Now whisk the cooled espresso butter with the granulated sugar until they’re nicely combined. Add the egg and vanilla, whisking again until everything becomes smooth. This is where the magic for that chewy, tender cookie starts forming—make sure your egg is at room temp for smooth mixing!

Step 4: Bring It All Together

Gradually fold the dry ingredients into the wet mixture, about half at a time, just until combined. Overmixing here can make the cookies tough, so be gentle. When your dough looks uniform and soft, you’re ready for the oven.

Step 5: Chill and Preheat

Preheat your oven to 375°F (190°C) at least 20-30 minutes before baking so it’s steady. While it heats, let your dough rest at room temperature for about 30 minutes. This little pause helps the cookies bake evenly and puff up just right.

Step 6: Scoop and Bake

Using a medium cookie scoop (2 tablespoons), scoop dough balls onto a baking sheet lined with parchment, spacing them about 3 inches apart. Bake for 10-12 minutes or until edges look set and centers puff up slightly. Your kitchen will start smelling irresistible at this point!

Step 7: Cool & Make Frosting

Cool the cookies on the pan for 5 minutes so they firm up a little, then transfer to a wire rack to cool completely. Meanwhile, beat the cold mascarpone cheese on low until smooth, then add espresso powder, vanilla, and powdered sugar. Once mixed, slowly add cold heavy cream and whip on medium for 2-3 minutes until fluffy and light.

Step 8: Frost & Finish With Cocoa Dust

Top each cooled cookie with 1 to 2 tablespoons of mascarpone frosting, spreading it gently with the back of a spoon or spatula in a circular motion. Finally, dust generously with cocoa powder for that authentic tiramisu appearance and a hint of bitterness to balance the sweetness. Now it’s time to dig in!

How to Serve Chocolate Espresso Tiramisu Cookies Recipe

Garnishes

I keep it classic with a dusting of cocoa powder, but sometimes I sprinkle a few finely chopped dark chocolate shavings or even a tiny pinch of espresso powder on top for extra oomph. Fresh mint leaves work wonders if you want a pop of color and a little freshness alongside rich flavors.

Side Dishes

These cookies pair beautifully with a lightly whipped vanilla or cinnamon-spiced whipped cream, or a small bowl of fresh berries to brighten things up. They’re also incredible alongside a steaming cup of coffee or a smooth latte for the ultimate coffee break.

Creative Ways to Present

For parties, I’ve served these cookies stacked with a little parchment between layers in a glass cake stand with a dome lid — it feels so fancy but is effortlessly charming. Another favorite is arranging them on a wooden board with little espresso martini shots — talk about a grown-up dessert spread!

Make Ahead and Storage

Storing Leftovers

I store frosted cookies in an airtight container in the fridge — they’ll stay fresh and creamy for up to 5 days. If you have unfrosted cookies, keep them at room temperature in an airtight container for 1 to 2 days. I like to frost just before serving for the best texture.

Freezing

You can freeze unfrosted cookie dough balls on a baking sheet, then transfer them to a bag once solid. Bake from frozen adding a couple extra minutes of baking time. For frosted cookies, I prefer freezing assembled cookies in a single layer on a tray, then transferring to a container—thaw in the fridge overnight before serving.

Reheating

If you want that freshly-baked warmth, pop unfrosted cookies in the oven at 300°F (150°C) for 5 minutes — just warm enough to soften centers. For frosted ones, it’s best to enjoy cold, but if needed, a brief room temp resting brings the frosting back to creamy perfection.

FAQs

Final Thoughts

Honestly, this Chocolate Espresso Tiramisu Cookies Recipe is a little piece of heaven I love sharing with friends because it feels special but isn’t high-maintenance at all. Every time I make them, guests are impressed and keep asking for more — and the best part is how easy it is to whip up. Once you try it, I know you’ll be reaching for this recipe whenever you want a cozy, coffee-infused sweet fix. So grab your mixer, set that espresso powder at the ready, and let’s get baking these beauties — you won’t regret it, promise!

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