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Growing up I watched (and helped) my mother bake countless batches of holiday cookies.  To us they are a form of love and affection that we bestow upon our friends and families during the holidays.  I remember stacking tin after tin full of cookies to bring to Grandma’s for Christmas and I remember the year… the tragedy… when they somehow didn’t make it into the overhead car carrier because store bought cookies just won’t do.  They don’t have heart or impart love.

This chocolate espresso cookie with spiced whipped mascarpone is basically Tiramisu in cookie form or the most delicious cappuccino in cookie form.  You can even turn them into espresso Oreos by putting one on top of the other with frosting between (out of this world!!).

Julip Made chocolate espresso cookies


(makes approximately 50 cookies)
For the cookie:

  • 2 cups a.p. flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 3 tablespoons cocoa powder
  • 1 teaspoon instant espresso powder
  • 4 tablespoons boiling water
  • 1 1/2 sticks of butter, room temperature
  • 1 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 egg yolk

For the mascarpone frosting:

  • 8 oz mascarpone
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon grated nutmeg
  • 1/4 teaspoon espresso powder
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar
espresso chocolate chip cookies
Espresso chocolate chip cookies


  1. Sift the flour, baking powder, salt, and cocoa powder into a large bowl.
  2. In a stand mixer or using a beater, whip the butter and brown sugar on a medium speed until fluffy. Meanwhile, combine the instant espresso powder and hot water in a small bowl.  Once fluffy, add the vanilla extract, egg yolk, and espresso water and beat on low until mixed.
  3. With the beater on a low speed, slowly add the dry ingredients until fully combined.
  4. Remove the dough from the bowl and roll on a floured surface into approximately a 1 inch log.  Wrap in parchment paper.  I like to put the log into an empty paper towel roll and then stick it in the freezer for approximately 20 minutes so it keeps its shape.
  5. While the dough is freezing, heat the oven to 325° Fahrenheit.  Once the dough is hard, remove from the freezer and cut into 1/8″ rounds.
  6. Place rounds on a baking sheet with either parchment paper or a silpat mat.  Bake for approximately 10-12 minutes or until cookies are golden brown.
  7. To make the mascarpone frosting, combine the mascarpone, cinnamon, nutmeg, espresso powder, and vanilla extract in a standing mixer or large bowl with beaters.  Whip until fluffy.  Slowly add the powdered sugar until combine.  Whip on high until the frosting starts to get fluffy again.
  8. Spread on cookies (or just eat by the spoonful!) and either place another cookie on top or eat alone.
  9. Enjoy! 
chocolate chip espresso cookies
Chocolate chip espresso cookies

For more holiday cookie recipes please check out the rest of the delicious cookie ideas listed on site!

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