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Tiramisu Cookie Cups

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Ingredients :

COOKIES
1 c. (2 sticks) unsalted butter, softened, plus more for greasing
1 c. (215 g.) packed brown sugar
1/2 c. (100 g.) granulated sugar
2 large eggs
1 tsp. pure vanilla extract
1 c. (120 g.) all-purpose flour
2 tsp. espresso powder
1 tsp. baking powder
1 tsp. kosher salt
1 c. (170 g.) espresso chips (such as NestlΓ©)
1/2 c. (85 g.) semisweet chocolate chips
MASCARPONE FILLING & ASSEMBLY
1 1/2 c. heavy whipping cream
1 (8-oz.) container mascarpone, room temperature
1/4 c. coffee-flavored liqueur (such as KahlΓΊa)
2 tbsp. powdered sugar
1 tsp. pure vanilla extract
Pinch of kosher salt
Cocoa powder, for dusting

tiramisu cookie cups

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Directions :

bookmarksSAVE TO MY RECIPES
COOKIES
Step 1
Preheat oven to 350Β° and grease 2 standard 12-cup muffin tins with butter. In the large bowl of a stand mixer fitted with the paddle attachment, cream butter, brown sugar, and granulated sugar until smooth, airy, and slightly paler in color, about 4 minutes. Add eggs and vanilla and continue to beat until light and fluffy, about 3 minutes more.
Step 2
In a medium bowl, whisk flour, espresso powder, baking powder, and salt. Gradually add dry ingredients to butter mixture and beat until just combined, then fold in espresso and chocolate chips.
Step 3
Place 2 tablespoons dough in each prepared muffin cup. Using your finger, create a well in the center of dough. Bake cookies until slightly browned, about 15 minutes.
Step 4
While cookies are still warm, grease a shot glass or round spice jar with butter. Press into the center of each cookie to create a deeper well. Let cool 15 minutes in pan, then transfer to a wire rack and let cool completely.
MASCARPONE FILLING & ASSEMBLY
Step 1
In the large bowl of stand mixer fitted with the whisk attachment, beat cream, mascarpone, liqueur, powdered sugar, vanilla, and salt until soft peaks form, 2 to 3 minutes.
Step 2
Spoon mascarpone filling into well of each cookie, then cover tops with remaining filling. Generously dust with cocoa powder.

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