Easy Tiramisu Cookies Recipe

So you’re craving something decadent but don’t have the patience for a full tiramisu? I get it. That’s where these Tiramisu Cookies come to the rescue—basically all the flavors of tiramisu, but in perfectly bite-sized cookies. Yes, you can eat three (or six, no judgment) without even thinking about a fork.

Why This Recipe is Awesome

Let’s be real: who doesn’t want coffee-soaked, creamy, chocolaty cookies without spending two hours fussing over layers? This recipe is basically foolproof. Even if you have zero baking skills, you can pull this off and look like a pro. Bonus: they’re great for last-minute dessert emergencies or impressing someone who claims they “don’t like cookies.”

Ingredients You’ll Need

• 1 cup unsalted butter (softened—don’t skimp, it makes the cookies dreamy)
• 3/4 cup granulated sugar
• 3/4 cup brown sugar (for that caramel-y depth)
• 2 large eggs
• 2 tsp vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 cup cocoa powder (unsweetened—trust me, it’s worth it)
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup strong brewed coffee (cooled, because hot coffee = sad cookie dough)
• 1 cup mascarpone cheese
• 1 cup chocolate chips (optional, but why would you skip chocolate?)
• Cocoa powder for dusting (fancy touch, totally optional)

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Step-by-Step Instructions

1. Prep time, baby: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Easy.
2. Cream dream: In a large bowl, cream the butter and sugars until fluffy. Add eggs and vanilla, mix until your arm doesn’t hurt (or use a mixer—less work, more life).
3. Dry squad: In another bowl, whisk together flour, cocoa, baking soda, and salt. Slowly fold into the butter mixture.
4. Coffee time: Stir in your cooled coffee. Watch as the dough magically smells like a café.
5. Mascarpone magic: Fold in the mascarpone and chocolate chips gently—don’t overmix or your cookies will be sad.
6. Scoop & bake: Drop tablespoons of dough onto the sheet, leaving room for them to spread. Bake 10–12 minutes or until edges look set but centers are soft.
7. Dust & chill: Let them cool slightly, then dust with cocoa powder. Optional, but it screams tiramisu.

Common Mistakes to Avoid

• Skipping the coffee: You need that bitter-sweet kick. Don’t be lazy.
• Overbaking: Cookies should be soft in the center. Pull ‘em out early and thank me later.
• Ignoring mascarpone tips: Cold mascarpone is hard to mix; too warm and the cookies get gooey in a sad way.
• Using instant coffee: Brewed coffee gives actual flavor. Trust me.

Alternatives & Substitutions

• Coffee swap: No coffee? Use espresso powder or even strong tea for a fun twist.
• Mascarpone alternatives: Cream cheese works in a pinch, but it’s not quite the same luxurious vibe.
• Sugar swaps: Coconut sugar can replace brown sugar if you’re feeling fancy.
• Gluten-free option: Almond flour works, but the texture will be slightly different—still delicious.

FAQs

Can I make these ahead of time?

Absolutely. Store in an airtight container for up to 3 days—or freeze for a month.

Can I skip the chocolate chips?

Technically, yes, but why would you? Life’s too short.

Are these kid-friendly?

If the kids can handle a little coffee flavor, yes. Otherwise, swap coffee for milk.

Can I use salted butter?

Sure, just skip the extra pinch of salt in the dough. Balance, people.

Why are my cookies flat?

Probably over-creamed butter or too much coffee. Scale carefully.

Can I make mini cookies?

Yes! Adjust bake time to 8–10 minutes. Tiny cookies = tiny joy.

Final Thoughts

Now go on, bake these Tiramisu Cookies and watch your kitchen smell like heaven. Share them—or hoard them; I won’t tell. Either way, you just created something epically delicious with minimal effort. And remember, the best part of baking is sneaking a warm cookie straight from the tray. You earned it!