Espresso Chip Tiramisu Cookie Bars Recipe
These Espresso Chip Tiramisu Cookie Bars combine the rich, bold flavor of espresso with luscious dark chocolate in a chewy cookie base topped with a creamy mascarpone frosting dusted with cocoa powder. Perfectly chilled and cut into squares, these bars blend coffee and dessert seamlessly for a sophisticated treat that tastes like tiramisu in cookie form.
- Prep Time: 30-45 minutes
- Cook Time: 24-26 minutes
- Total Time: 6 hours 45 minutes (including chilling time)
- Yield: 16 squares 1x
- Category: Bars & Brownies
- Method: Baking
- Cuisine: Italian-inspired
Ingredients
Scale
Espresso Chip Cookie Bars
- 12 tablespoons (170g) unsalted butter
- 3 tablespoons (11g) instant espresso powder
- 2/3 cup (127g) light brown sugar
- 1/3 cup (64g) granulated sugar
- 1 1/2 teaspoon vanilla extract
- 1 large egg + 1 large egg yolk
- 1 2/3 cup (200g) all purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- A shy 2/3 cup (3.5oz) dark chocolate bar, chopped
- 2/3 cup (4oz) semisweet chocolate chips
Mascarpone Topping
- 8 oz mascarpone, cold
- 1 cup (120g) powdered sugar
- 1 teaspoon vanilla extract
- 3/4 cup heavy cream, cold
- 1–2 tablespoons cocoa powder
Instructions
- Make the espresso butter mixture: Melt the unsalted butter and stir in the instant espresso powder until the powder is submerged and aromatic. It doesn’t have to be fully dissolved.
- Mix sugars and eggs: Add light brown and granulated sugars to the butter mixture and combine with a spatula. Then mix in the egg, egg yolk, and vanilla extract, beating until the mixture lightens in color.
- Add dry ingredients: Fold the all-purpose flour, baking soda, and salt into the wet mixture until a shaggy dough forms.
- Incorporate chocolate: Mix in the chopped dark chocolate and semisweet chocolate chips evenly throughout the dough.
- Chill dough: Transfer the dough into a parchment-lined 9×9 inch square pan, spreading it evenly. Chill uncovered in the refrigerator for 2 hours. Optionally, cover with plastic wrap for chilling up to 24 hours.
- Bake cookie bars: Preheat oven to 350°F (175°C). Bake the chilled cookie dough for 24-26 minutes until the top is shiny and the bars don’t jiggle when shaken.
- Cool bars: Allow the baked bars to cool at room temperature for about 1 hour, then chill in the fridge for 1-2 hours until fully set.
- Prepare mascarpone topping: In a large bowl, whisk together cold mascarpone, powdered sugar, and vanilla extract until smooth and lump-free.
- Whip heavy cream: In a separate bowl, whip the cold heavy cream using a hand mixer until stiff peaks form.
- Combine topping: Gently fold the whipped cream into the mascarpone mixture until completely blended.
- Assemble bars: Spread or pipe the mascarpone topping evenly onto the chilled espresso chip cookie bars.
- Finish with cocoa powder: Using a mesh strainer, sift 1-2 tablespoons of cocoa powder over the top for a classic tiramisu finish.
- Final chill and serve: For clean slices, chill the finished bars for an additional 1-2 hours before cutting. Store bars in an airtight container in the refrigerator and enjoy cold.
Notes
- Use a finely ground instant espresso powder branded for baking for best flavor and texture.
- You can chill the cookie dough for up to 24 hours before baking to enhance flavor.
- Bars taste best served cold and should be stored refrigerated in an airtight container.
- Consume within 3-4 days for optimal freshness.
- You can bake the cookie bars in advance and add the mascarpone topping right before serving to extend shelf life by a day.
- Cutting the bars after chilling the topping helps achieve clean slices without smearing.
Keywords: espresso chip tiramisu cookie bars, espresso cookies, tiramisu bars, coffee dessert, chocolate chip bars, coffee cookie bars, mascarpone topping
