Volcano Tiramisu Cookies
Volcano Tiramisu Cookies
Ingredients
For the Coffee Cookie Dough (Wet Ingredients)
- 170 g unsalted butter, cold
- 140 g brown sugar, packed
- 30 g white sugar
- 50 g yogurt
- 10 g milk
- 1 teaspoon vanilla
For the Coffee Cookie Dough (Dry Ingredients)
- 320 g all-purpose flour
- 10 g cornflour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 4 g salt
- 2 teaspoons instant coffee powder
For the Coffee Cookie Dough (Add-ins)
- 200-240 g chocolate chips/chunks
For the Tiramisu Filling
- 120 g mascarpone
- 35-40 g icing sugar
- 1 teaspoon vanilla
- 8 g cornflour
- 80 g whipping cream, cold
Instructions
- 1
In a large bowl, mix the cold unsalted butter, brown sugar, and white sugar until just combined. Do not heavily whip the mixture.
⏱️ 5 min
- 2
Add the yogurt, milk, and vanilla to the butter mixture. Mix until smooth.
⏱️ 3 min
- 3
Directly into the same bowl, add the all-purpose flour, cornflour, baking powder, baking soda, salt, and instant coffee powder. Mix until a thick dough forms.
⏱️ 5 min
- 4
Fold in the chocolate chips or chunks until evenly distributed throughout the dough.
⏱️ 3 min
- 5
Divide the cookie dough into 6 equal pieces. Shape each piece into a tall, rugged, volcano-like mound with a deep center well.
⏱️ 10 min
- 6
Place the shaped cookie dough on a baking sheet and freeze for 20–30 minutes.
- 7
While the cookie dough is freezing, prepare the tiramisu filling. In a medium bowl, mix the mascarpone, icing sugar, vanilla, and cornflour until smooth.
⏱️ 5 min
- 8
In a separate bowl, whip the cold whipping cream to very soft peaks. Gently fold the whipped cream into the mascarpone mixture until combined.
⏱️ 5 min
- 9
Transfer the tiramisu filling to a piping bag.
⏱️ 2 min
- 10
Remove the cookie dough from the freezer. Pipe the tiramisu filling into the deep center wells of each cookie.
⏱️ 5 min
- 11
Slightly pull the dough edges around the filling, ensuring the center of the filling remains visible.
⏱️ 2 min
- 12
Lightly dust the exposed cream filling with instant coffee powder.
⏱️ 1 min
- 13
Freeze the assembled cookies for a minimum of 4 hours, or preferably overnight.
- 14
Preheat your oven to 190°C (375°F).
⏱️ 10 min•🌡️ 190
- 15
Bake the frozen cookies for 15–20 minutes, or until the edges are golden brown and the centers are soft.
⏱️ 20 min•🌡️ 190
- 16
Allow the cookies to cool slightly before cutting them open while warm to achieve the volcano tiramisu effect.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Volcano Tiramisu Cookies
For the Coffee Cookie Dough (Wet Ingredients)
- 170 g unsalted butter, cold
- 140 g brown sugar, packed
- 30 g white sugar
- 50 g yogurt
- 10 g milk
- 1 teaspoon vanilla
For the Coffee Cookie Dough (Dry Ingredients)
- 320 g all-purpose flour
- 10 g cornflour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 4 g salt
- 2 teaspoons instant coffee powder
For the Coffee Cookie Dough (Add-ins)
- 200-240 g chocolate chips/chunks
For the Tiramisu Filling
- 120 g mascarpone
- 35-40 g icing sugar
- 1 teaspoon vanilla
- 8 g cornflour
- 80 g whipping cream, cold
Instructions
- 1
In a large bowl, mix the cold unsalted butter, brown sugar, and white sugar until just combined. Do not heavily whip the mixture.
⏱️ 5 min - 2
Add the yogurt, milk, and vanilla to the butter mixture. Mix until smooth.
⏱️ 3 min - 3
Directly into the same bowl, add the all-purpose flour, cornflour, baking powder, baking soda, salt, and instant coffee powder. Mix until a thick dough forms.
⏱️ 5 min - 4
Fold in the chocolate chips or chunks until evenly distributed throughout the dough.
⏱️ 3 min - 5
Divide the cookie dough into 6 equal pieces. Shape each piece into a tall, rugged, volcano-like mound with a deep center well.
⏱️ 10 min - 6
Place the shaped cookie dough on a baking sheet and freeze for 20–30 minutes.
- 7
While the cookie dough is freezing, prepare the tiramisu filling. In a medium bowl, mix the mascarpone, icing sugar, vanilla, and cornflour until smooth.
⏱️ 5 min - 8
In a separate bowl, whip the cold whipping cream to very soft peaks. Gently fold the whipped cream into the mascarpone mixture until combined.
⏱️ 5 min - 9
Transfer the tiramisu filling to a piping bag.
⏱️ 2 min - 10
Remove the cookie dough from the freezer. Pipe the tiramisu filling into the deep center wells of each cookie.
⏱️ 5 min - 11
Slightly pull the dough edges around the filling, ensuring the center of the filling remains visible.
⏱️ 2 min - 12
Lightly dust the exposed cream filling with instant coffee powder.
⏱️ 1 min - 13
Freeze the assembled cookies for a minimum of 4 hours, or preferably overnight.
- 14
Preheat your oven to 190°C (375°F).
⏱️ 10 min•🌡️ 190 - 15
Bake the frozen cookies for 15–20 minutes, or until the edges are golden brown and the centers are soft.
⏱️ 20 min•🌡️ 190 - 16
Allow the cookies to cool slightly before cutting them open while warm to achieve the volcano tiramisu effect.
⏱️ 5 min