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By Sandra Anna Sloma
Cookie Cakes with Coffee Mascarpone Cream
15 steps
Prep:25minCook:20min
These heavenly cookie cakes combine the nutty flavor of browned butter with dark chocolate and a creamy coffee mascarpone filling. Perfectly paired with a strong espresso, they’re an indulgent treat for any occasion.
Updated at: Fri, 13 Dec 2024 17:51:57 GMT
Nutrition balance score
Unbalanced
Glycemic Index
65
Moderate
Glycemic Load
15
Moderate
Nutrition per serving
Calories171.1 kcal (9%)
Total Fat8.7 g (12%)
Carbs22.9 g (9%)
Sugars14.7 g (16%)
Protein1.7 g (3%)
Sodium81.9 mg (4%)
Fiber0.7 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
24 servings
110gbutter
100graw sugar
100gbrown sugar
1 tspvanilla sugar
1egg
at room temperature
230gall-purpose flour
½ tspbaking soda
½ tspbaking powder
½ tspsalt
100gdark chocolate
roughly chopped
mascarpone cream
for serving
Instructions
prepare the browned butter for cookies
Step 1
In a small saucepan, melt the 110 g butter over medium heat. Continue to cook, stirring frequently, until the butter turns golden brown and emits a nutty aroma. Be careful not to let it burn. Once browned, remove from heat and let it cool for about 15 minutes.
make the cookie dough
Step 2
In a mixing bowl, combine the browned and cooled butter with 100 g raw sugar, 100 g brown sugar, and 1 tsp vanilla sugar. Whisk lightly until well blended.
Step 3
Add the 1 egg to the butter-sugar mixture and stir until fully incorporated.
Step 4
In a separate bowl, sift together 230 g all-purpose flour, ½ tsp baking soda, ½ tsp baking powder, and ½ tsp salt.
Step 5
Gradually fold the dry ingredients into the wet mixture until a dough forms.
Step 6
Gently fold in the 100 g roughly chopped dark chocolate.
bake the cookies
Step 7
Preheat your oven to 180°C (356°F) and grease a mini muffin tin with a little butter.
Step 8
Roll the cookie dough into small balls and place them into the muffin tin, pressing down slightly to form compact cookies.
Step 9
Bake for approximately 15 minutes, or until the edges are golden while the centers remain soft. Remove from the oven and let the cookies cool on a wire rack.
prepare the mascarpone cream
Step 10
In a mixing bowl, beat the 60 g softened butter with an electric mixer until light and fluffy.
Step 11
Gradually add the sifted 115 g powdered sugar, continuing to beat until smooth.
Step 12
Add the 60 g softened mascarpone and 2 ½ tbsp cooled strong brewed coffee. Beat until the cream is airy and well combined.
assemble the cookie cakes
Step 13
Once the cookies are completely cooled, take one cookie and pipe a generous amount of mascarpone cream onto the flat side.
Step 14
Sandwich it with another cookie, pressing gently to secure.
Step 15
Dust the assembled sandwiches with sifted 1 tbsp cocoa powder for an elegant finish.
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