These cookie cups have all of the classic tiramisu flavors with none of the heavy lifting.
Ingredients
- 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 Nestlé)
- 1/2 c.
(85 g.) semisweet chocolate chips
Description
- Step 1Preheat oven to 350° 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 2In 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 3Place 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 4While 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.
