Description
Soft espresso-flavored cookies paired with a mascarpone cream filling, dusted with cocoa for a bite-sized take on the classic Italian dessert.
Ingredients
Units
Scale
- 1/2 cup butter, softened
- 3/4 cup brown sugar
- 1 egg
- 1 tablespoon instant espresso powder
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup mascarpone cheese
- 1/4 cup powdered sugar
- Unsweetened cocoa powder for dusting
Instructions
- Preheat oven to 350°F (175°C). Line baking sheet with parchment.
- Cream butter and sugar; add egg, espresso, and vanilla.
- Stir in flour, baking soda, and salt.
- Scoop dough into small balls and flatten slightly. Bake 10–12 minutes. Cool completely.
- Whip mascarpone and powdered sugar; sandwich between cookies.
- Dust tops with cocoa powder before serving.
Notes
- Chill cookie dough briefly if too soft to handle.
- Store assembled cookies in the fridge and consume within 2 days for best texture.
- Adjust espresso powder to taste for stronger coffee flavor.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 160
- Sugar: 10g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
