This amazing tiramisu cookie recipe is praised for both its flavor and presentation. If you are looking for that wow cookie for your next celebration, you have come to the right place.
Are you a cookie person? If so, these chocolate salted caramel cookies should be on your future baking list also.
Amazing Tiramisu Cookie Recipe
If you love the flavors of tiramisu but want to experiment with its form, I’m glad you are here. This is an espresso cookie, smeared with chocolate ganache, and decorated with french Kahlua buttercream. Is your mouth watering yet?
I recently made these for the staff and elder Christmas party at our church. In the last couple of years, there has been a dessert contest. Everyone in attendance gets to vote. It was announced that these cookies were the “hands down winner” among the different cookie, cake, trifle, pie, and cobbler recipes.
Now, I get to share this “award-winning” recipe with you (and everyone who asked for it at the party).
How hard is this cookie recipe?
This is definitely a step up from your average cookie recipe. The espresso cookie base is extremely easy, and it’s delicious on its own.
The next layer has a chocolate ganache, which is semi-sweet chocolate and butter melted in a double boiler. I don’t think this step is too complicated.
The final step is what takes it to the next level, but it does involve a bit more skill. I will talk you through it, but essentially you are making a French buttercream.
What is a French buttercream? It is a super creamy and smooth buttercream made with egg yolks, sugar, and butter. In this case, Kahlua is also added. What I love about the French buttercream is both the texture and the level of sweetness. It’s not as cloyingly sweet as an American buttercream, which I do love, by the way. Here’s my favorite recipe.
I would call this an intermediate cookie recipe.
Ingredients Needed to Make This Amazing Tiramisu Cookie Recipe (Make 54)
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Espresso Cookie:
- 1 ¾ cups Flour
- 1 tsp Baking Soda
- ½ tsp Salt
- 1 Heaping Tbsp Espresso Powder, espresso powder for baking can typically be found less expensive in major grocery stores in the baking section + Plus More for Dusting
- 1 ¼ sticks (10 Tablespoons) Butter, Room Temperature
- 1 ½ cups Sugar
- 1 large Egg
- 2 ½ tsp Vanilla Extract
Chocolate Ganache:
- 8 oz semi-sweet chocolate chips or semi-sweet chocolate, finely chopped
- 7 Tbsp salted butter, cubed
Kahlua French Buttercream:
- 6 egg yolks
- 1/2 cup plus 2 tablespoons granulated sugar
- 3 Tbsp water
- 6 Tbs Kahlua, divided
- 6 egg yolks
- 1 cup unsalted butter softened
How to Make These Tiramisu Cookies
Espresso Cookie Instructions:
- Preheat oven to 350.
- Whisk together flour, baking soda, salt, and espresso powder.
- In a separate bowl, mix butter and 1 ½ cups sugar on medium-high speed until light and fluffy (2-3 minutes). Add egg and vanilla extract. Combine until smooth.
- Gradually add the flour mixture to the butter and sugar mixture.
- Make 1 Tbsp balls of batter. I use a 1-inch cookie scoop and cut those balls in half to maintain consistency in size. Place your cookie balls onto lined baking sheets, spaced two inches apart as they will spread during baking.
- Cook for 11-13 minutes. They will still seem soft.
- Cool completely.
Chocolate Ganache Instructions:
- Add two inches of water to the bottom half of a double boiler, and bring the water to a boil. Once the water reaches boiling point, reduce it to low. Don’t own a double boiler? Simply add a glass bowl over a small pot of water. You never want the boiling water to touch the bottom of your top dish.
- Add semi-sweet chocolate and cubed butter to the top pan or dish and place over the steaming water.
- Stir the mixture occasionally until completely melted and glossy.
- Remove from heat and allow to cool slightly. It should still be smooth and glossy, but a little thicker.
- Set aside while making the buttercream. If the mixture gets too thick, simply reheat using the same melting method.
French Kahlua Buttercream Instructions:
- In the bowl of a stand mixer fitted with the whisk attachment, add the egg yolks. Beat for 6 minutes on medium-high speed. The mixture will look thick and have a pale yellow appearance.
- While the yolks are being whipped, combine the sugar and the 3 tablespoons of water in a medium saucepan and place over medium-high heat. Swirl (not stir) occasionally until the sugar is dissolved.
- Add 4 Tbsp of Kahlua.
- Insert candy thermometer, and bring to a boil. Continue boiling the sugar-Kahlua mixture until it reaches 240F. Immediately remove from the heat.
- With the mixer running, slowly and carefully pour the sugar syrup into the egg yolks in a steady stream. Small beads of sugar crystals may splatter onto the side of the bowl and harden. That’s OK. Just ignore them.
- Beat mixture on medium-high speed until very stiff, about 10 minutes.
- Decrease the speed to medium and add the room-temperature butter, a tablespoon at a time, waiting a few seconds between each addition.
- Add 2 more Tablespoons of Kahlua.
- Beat on medium-high speed for about 3-5 minutes until thick and pipeable.
Assembly Instructions:
- Spoon a small amount of chocolate ganache onto the espresso cookie. This is a thin layer that just covers the cookie. Spread on top of the cookie, leaving a small rim around the edge.
- Add buttercream into a piping bag fitted with a 1M piping tip.
- Creating a beautiful rose design is easier than it looks. Hold the piping bag perpendicular to the cookie. Simply start in the center of the cookie and move in a circle motion working out to the edge of the chocolate ganache. See the video tutorial.
- Dust with espresso powder.
Amazing Tiramisu Cookie Recipe
Ingredients
Espresso Cookie:
- 1 ¾ cups Flour
- 1 tsp Baking Soda
- ½ tsp Salt
- 1 Tbsp Espresso Powder heaping, Tbsp plus more for dusting
- 1 ¼ sticks 10 Tablespoons Butter, Room Temperature
- 1 ½ cups Sugar
- 1 large Egg
- 2 ½ tsp Vanilla Extract
Chocolate Ganache:
- 8 oz semi-sweet chocolate chips
- 7 Tbsp salted butter
Kahlua French Buttercream:
- 6 Tbs Kahlua divided (4 +2)
- 1/2 cup plus 2 tablespoons granulated sugar 125g
- 6 egg yolks
- 1 cup unsalted butter softened 227g
Instructions
Espresso Cookie Instructions:
- Preheat oven to 350.
- Whisk together flour, baking soda, salt, and espresso powder.
- In a separate bowl, mix butter and 1 ½ cups sugar on medium-high speed until light and fluffy (2-3 minutes). Add egg and vanilla extract. Combine until smooth.
- Gradually add the flour mixture to the butter and sugar mixture.
- Make 1 Tbsp balls of batter. I use a 1-inch cookie scoop and cut those balls in half for consistency. Place your cookie balls onto lined baking sheets, spaced two inches apart as they will spread during baking.
- Cook for 11-13 minutes. They will still seem soft.
- Cool completely.
Chocolate Ganache Instructions:
- Add two inches of water to the bottom half of a double boiler, and bring the water to a boil. Once the water reaches boiling point, reduce it to low. Don't own a double boiler? Simply add a glass bowl over a small pot of water. You never want the boiling water to touch the bottom of your top dish.
- Add semi-sweet chocolate and cubed butter to the top pan or dish and place over the steaming water.
- Stir the mixture occasionally until completely melted and glossy.
- Remove from heat and allow to cool slightly. Should still be smooth and glossy, but a little thicker.
- Set aside while making the buttercream. If the mixture gets too thick, simply reheat using the same melting method.
French Kahlua Buttercream Instructions:
- In the bowl of a stand mixer fitted with the whisk attachment, add the egg yolks. Beat for 6 minutes on medium-high speed. The mixture will look thick and have a pale yellow appearance.
- While the yolks are being whipped, combine the sugar and the 3 tablespoons of water in a medium saucepan and place over medium-high heat. Swirl occasionally until the sugar is dissolved.
- Add 4 Tbsp of Kahlua.
- Insert candy thermometer, and bring to a boil. Continue boiling the sugar-Kahlua mixture until it reaches 240F. Immediately remove from the heat.
- With the mixer running, carefully and slowly pour the sugar syrup into the egg yolks in a steady stream. Small beads of sugar crystals may splatter onto the side of the bowl and harden. That’s OK. Just ignore them.
- Beat mixture on medium-high speed until very stiff, about 10 minutes.
- Decrease the speed to medium and add the room-temperature butter, a tablespoon at a time, waiting a few seconds between each addition.
- Add 2 more Tablespoons of Kahlua.
- Beat on medium-high speed for about 3-5 minutes until thick and pipeable.
Assembly Instructions:
- Spoon a small amount of chocolate ganache onto the espresso cookie. This is a thin layer that just covers the cookie. Spread on top of the cookie, leaving a small rim around the edge.
- Add buttercream into a piping bag fitted with a 1M piping tip.
- Creating a beautiful rose design is easier than it looks. Hold the piping bag perpendicular to the cookie. Simply start in the center of the cookie and move in a circle motion working out to the edge of the chocolate ganache. See video tutorial.
- Dust with espresso powder.
Looking for a video tutorial for these cookies? Check out my TikTok page.
Want More Great Cookie Recipes?
