Ingredients
Equipment
Method
- Preheat oven to 350°F and line a baking tray with parchment paper.
- Cream butter, sugar, and brown sugar together until light and fluffy.
- Mix in egg, vanilla extract, and espresso powder until smooth.
- Add flour, baking soda, and salt. Mix just until combined.
- Scoop dough onto prepared tray and bake for 10–12 minutes until lightly golden at the edges.
- Cool cookies completely on a wire rack before topping.
- Whip cold heavy cream until soft peaks form.
- Add mascarpone and powdered sugar to whipped cream. Beat until smooth and thick.
- Pipe mascarpone cream onto each cookie and dust with cocoa powder.
Nutrition
Notes
Store in the refrigerator for up to 3 days due to the mascarpone topping. Chill your mixing bowl before whipping the cream for better texture. Use espresso powder instead of instant coffee for a stronger flavor. You can prep the cookies ahead and pipe the topping fresh before serving. For an extra touch, a splash of coffee liqueur in the topping adds depth.