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marbled tiramisu cookies sliced in half and shows the inside texture
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The BEST Tiramisu Cookie Recipe

prep 15 minutes
cook 12 minutes
1 hour 15 minutes
total 1 hour 42 minutes
Serves 16 cookies
A tiramisu cookie that ACTUALLY tastes like Tiramisu. Marbled cookie dough layered with an espresso soaked lady finger and frosted with mascarpone whipped cream.
Servings 16 cookies

Equipment

Ingredients

Brown Butter

  • 227 grams salted butter, browned

Espresso Cookie Dough*

  • 93 grams browned butter, melted
  • 133 grams light brown sugar, lightly packed
  • 1 Tbsp espresso powder
  • 1 large egg
  • 2 tsp vanilla bean paste
  • 150 grams all-purpose flour, spooned and leveled
  • 1/4 tsp fine sea salt
  • 1 1/2 tsp baking powder

Chocolate Espresso Cookie Dough*

  • 93 grams brown butter, melted
  • 133 grams light brown sugar, lightly packed
  • 1 Tbsp espresso powder
  • 1 large egg
  • 2 tsp vanilla bean paste
  • 120 grams all-purpose flour, spooned and leveled
  • 26 grams cocoa powder, I use dutch-processed
  • 1 1/2 tsp baking powder

Espresso Filling

  • 6 lady fingers, cut into thirds
  • 120-180 mL espresso, cooled (this is 4-6 shots in my breville)

Mascarpone Frosting

  • 227 grams mascarpone, cold
  • 120 grams powdered sugar, spooned and leveled
  • 1 Tbsp vanilla bean paste
  • 180 mL heavy whipping cream, cold

Method

Brown Butter

  1. In a small pot, over medium heat, cook the butter for 5-10 minutes, stirring intermittently until it begins to bubble and foam.
    227 grams salted butter browned
  2. Then stir continuously until you see the milk solids browning and settling on the bottom. Pour the butter into a bowl and allow it cool for a few minutes. If measured now, 227 grams of butter should now measure 186 grams.

Espresso Cookie Dough*

  1. Place the sugar into a medium-large bowl with the butter and whisk until they're completely combined.
    133 grams light brown sugar lightly packed, 93 grams browned butter melted
  2. Then add the egg, and vanilla and whisk together aggressively for 2-3 minutes, until it's smooth and has lightened in color.
    1 large egg, 2 tsp vanilla bean paste
  3. Add the flour, salt and baking powder and fold the cookie dough just until there are a no more streaks left of flour.
    150 grams all-purpose flour spooned and leveled, 1/4 tsp fine sea salt, 1 1/2 tsp baking powder
  4. Chill cookie dough just until you're able to scoop it easily, about 30 minutes.

Chocolate Espresso Cookie Dough*

  1. Repeat the exact same process with the chocolate cookie dough. Mix the sugar with the brown butter, add the egg, espresso and vanilla before folding in the flour, baking powder and cocoa powder. Chill until scoop-able.
    93 grams brown butter melted, 133 grams light brown sugar lightly packed, 1 large egg, 2 tsp vanilla bean paste, 120 grams all-purpose flour spooned and leveled, 26 grams cocoa powder I use dutch-processed, 1 1/2 tsp baking powder
  2. Scoop eight 2 ounce cookies and roll into cookie dough balls. You can do all white, all chocolate or marble them together by scooping 1 oz of each and rolling them together.
  3. Chill the cookie dough balls again, I do about 15-30 minutes in the freezer while the oven preheats and then place them two inches apart on a cookie sheet.
  4. Preheat oven to 350F/177C (I do 325F (163C) convection because my oven is overly hot on the bottom) and bake one sheet on the middle rack for 8ish minutes, remove, bang on the counter, use a round biscuit cutter to scoot them around so they’re round and return to the oven for another 4ish minutes, just until the edges are starting to brown. The centers will still look a like they need another minute or two but they will finish baking as they cool.
  5. Remove from the oven, give it another quick tap on the counter & scoot them around again so they’re perfectly round. The edges should be lightly browned and the top no longer wet but still a little doughy. You can press the centers down just a little to make a divot for the lady fingers if you want.
  6. Cool completely before frosting.

Espresso Filling

  1. Cut each lady finger into thirds and dip into the espresso for 2-3 seconds, squeeze out the excess liquid and then press the lady finger as flat as you can on top of the cookie.
    6 lady fingers cut into thirds, 120-180 mL espresso cooled (this is 4-6 shots in my breville)

Mascarpone Frosting

  1. Place the mascarpone, sugar and vanilla in a large bowl and beat them together at medium speed until the sugar is dissolved. Increase the speed to high for a minute to fluff up the mascarpone.
    227 grams mascarpone cold, 120 grams powdered sugar spooned and leveled, 1 Tbsp vanilla bean paste
  2. Reduce the heat to medium and stream in the heavy cream in 3-4 increments, mixing well between each one. Once it's all added, increase the speed and beat until the cream holds peaks.
    180 mL heavy whipping cream cold
  3. Pipe the mascarpone cream on top of the cookies and dust with cocoa powder.

Notes

  • *You could also just make this as one dough if you prefer. Just reserve 30 grams (1/4 cup) of flour and the cocoa powder. Split the dough in half, about 16 ounces to each half. Then add the remaining 30 grams (1/4 cup) of flour to one half and the cocoa powder to the other half. 
  • store in the fridge airtight for a few days or freeze for a few weeks. 

Nutrition

Calories: 395kcalCarbohydrates: 42gProtein: 5gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 90mgSodium: 239mgPotassium: 101mgFiber: 1gSugar: 25gVitamin A: 776IUVitamin C: 0.1mgCalcium: 99mgIron: 1mg
Course: Cookies
Cuisine: American
Keyword: espresso cookies, frosted cookies, tiramisu cookies