Now and then, trends from the US make it to Germany. This time a trend came to us in the shape of delicious cookies. Oversized, sweet cookies that are often decorated with some kind of cream or other toppings. Some might know these trendy cookies already: Crumbl Cookies ;P These delicious Tiramisu Cookies with Mascarpone Cream on top are a typical example of these XXL cookies. The question now is… who wants one of them? ;))
Crumbl Cookies is a bakery franchise with over 900 shops in the USA and Canada that specializes in baking cookies. The name gives it away I suppose ;) Many say that the success of the cookies is primarily linked to Instagram and TikTok. Those cookies are a big buzz on these social media platforms. Hyped by many, but also criticized a lot. Good and bad are always very close together on social media, right?! ;P
Anyway. Whether you like the concept or not, the cookies are quite special. They are big, sweet, and always look good in my opinion. For someone like me, who loves cookies, a very tempting dessert. Not only because I like to eat cookies, but also because I love baking them and always wanting to try new things… which probably explains the more than 400 cookie recipes here on the blog ;P
Well, well, well… enough said. You are probably not here to learn about the history of an American franchise. You want to bake cookies, right? I know you want to… ;P
My Tiramisu Cookies here are inspired by the famous Crumbl cookies, but not made with one of their recipes. I guess those are top secret! Fortunately, I have enough suitable recipes in my sketchbooks to bake cookies that come very close to the original ones. Cookies really aren’t rocket science and often follow the same pattern. So neither the cookie nor the mascarpone topping are »original Crumbl recipes«, but everything is pretty similar. Flavors, texture, and the »look & feel«, of course ;)
Well. You will get delicious oversized cookies with this recipe – crispy on the outside and chewy on the inside. Topped with the delicious mascarpone cream and the cocoa powder dust these cookies turn into an absolute delight. I love these Tiramisu Cookies. They are so good!
The recipe is designed for 12 large cookies. If you are expecting a bunch of guests, this is the perfect amount. If you are only baking for yourself and a partner, for example, I think 12 cookies at once might be a bit too much. You can bake the cookies and decorate only half of them – then do the rest a day or two later. That would give you time to eat the first batch before making more… or just freeze undecorated cookies. That is also an option. The topping should always be freshly made though ;)
Anyway. We really love these cookies. The combination of crunchy soft cookie and mascarpone cream is simply brilliant. If you are looking for more, check out these recipes as well: my Caramel Apple Pecan Cookies are absolutely delicious – so are my Kinder Chocolate Oatmeal Chocolate Chip Cookies. I got stuff for everyone! ;P
INGREDIENTS / ZUTATEN
(12 cookies)
For the cookies:
1 cup (230g) margarine (or butter), at room temperature
1/2 cup (100g) brown sugar
1/4 cup (50g) sugar
1 medium egg
2 tsp. vanilla extract
2 3/4 cups (360g) all-purpose flour
1 tbsp. cornstarch
1 tsp. instant espresso powder
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3-4 tbsp. almonds, sliced
For the mascarpone topping:
8.8 oz. (250g) mascarpone
5.6 oz. (160g) heavy cream
3/4 cup (100g) confectioners’ sugar
1 tbsp. Amaretto (optional)
1 tsp. vanilla extract
some cocoa powder for dusting
(12 Cookies)
Für die Cookies:
230g weiche Margarine (oder Butter)
100g brauner Zucker
50g Zucker
1 Ei (M)
2 TL Vanille Extrakt
360g Mehl (Type 405)
1 EL Speisestärke
1 TL Instant Espressopulver
1 TL Backpulver
1/2 TL Natron
1/4 TL Salz
3-4 EL Mandeln, gehobelt
Für das Mascarpone Topping:
250g Mascarpone
160g Schlagsahne
100g Puderzucker
1 EL Amaretto (optioinal)
1 TL Vanille Extrakt
etwas Kakaopulver zum Bestäuben
DIRECTIONS / ZUBEREITUNG
1. Add the margarine (or butter) and both sugars to a large bowl and mix until very light and fluffy. Add the egg and vanilla extract, and mix until well combined. In a separate bowl mix the flour with cornstarch, espresso powder, baking powder, baking soda, and salt. Add to the large bowl and mix until just combined. Place the dough in the fridge for about 2 hours.
2. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and set aside. Add the sliced almonds to a small bowl. Divide the dough into 12 portions, shape them into balls, flatten them slightly, and press them into the sliced almonds. Place the dough discs with enough space in between on the baking sheet (about 6 at a time) – they spread a bit. Bake the cookies for about 10-11 minutes – you want the edges set, but the centers still a bit softer. The cookies puff up and deflate a bit when cooling down. Take the cookies out of the oven and let them cool down for some time on the baking sheet, then transfer them to a wire rack and let cool down completely. Repeat with the remaining dough and bake more cookies.
3. Add the mascarpone for the topping with the heavy cream, confectioners’ sugar, Amaretto (optional), and vanilla extract to a bowl and mix until well combined and stiff peaks form. Transfer to a piping bag with a smaller round tip and pipe the cream in circles on the completely cooled cookies. Dust with cocoa powder and serve – store decorated cookies in the fridge.
Tip: The cookies alone are fine to eat for days – if you add the cream on top, they should be eaten within a day. You can make only half of the cream topping and decorate half of the cookies, then make more the next day, for example.
1. Margarine (oder Butter) und beide Zuckersorten in einer großen Schüssel hell und luftig aufschlagen. Das Ei und den Vanille Extrakt dazugeben und gut unterrühren. Das Mehl mit Stärke, Espresso Pulver, Backpulver, Natron und Salz in einer separaten Schüssel vermischen und dann zur großen Schüssel dazugeben und nur kurz unterrühren. Den Teig für etwa 2 Stunden in den Kühlschrank stellen.
2. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Ein Backblech mit Backpapier auslegen und zur Seite stellen. Die gehobelten Mandeln in eine kleine Schüssel geben. Den Teig in 12 Portionen aufteilen, zu Kugeln formen und dann leicht flach drücken. Die Teigstücke auf einer Seite in die Mandeln drücken und dann mit den Mandeln auf der Oberseite mit genügend Abstand zueinander auf das Backblech legen (max. 6 Cookies auf einmal) – die Cookies laufen etwas auseinander beim Backen. Die Cookies für etwa 10-11 Minuten backen – die Ränder sollten fest geworden sein, in der Mitte dürfen die Cookies aber noch leicht weich sein. Beim Backen blähen die Cookies ein wenig auf, fallen beim Abkühlen dann aber auch wieder ein wenig zusammen. Aus dem Ofen nehmen und erst ein wenig auf dem Blech abkühlen lassen, dann auf ein Kuchengitter setzen und komplett auskühlen lassen. Weitere Cookies mit dem verbliebenen Teig backen.
3. Den Mascarpone für den Belag mit Sahne, Puderzucker, Amaretto (optional) und Vanille Extrakt in eine Schüssel geben und so lange aufschlagen, bis sich alles gut verbunden hat und die Masse recht fest ist. Die Creme in einen Spritzbeutel mit kleiner, runder Tülle füllen. Die Mascarpone Creme in Spiralen auf die vollständig abgekühlten Kekse aufspritzen, mit Kakaopulver bestäuben und servieren. Dekorierte Cookies im Kühlschrank aufbewahren.
Tipp: Die Cookies alleine, bleiben mehrere Tage frisch – wenn sie mit Creme dekoriert wurden, sollten sie innerhalb eines Tages gegessen werden. Man kann auch erst einmal nur eine halbe Portion Creme zubereiten und Cookies dekorieren und dann bei Bedarf mehr.
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Here is a version of the recipe you can print easily.
Print
Crumbl Style Tiramisu Cookies
- Prep Time: 00:25
- Cook Time: 00:10
- Total Time: 03:00
- Yield: 12 1x
- Category: Cookies
- Cuisine: United States
- Diet: Vegetarian
Description
Some cookies are different from other cookies – so are these Crumbl Style Tiramisu Cookies. Big, crunchy, soft, chewy, sweet, and creamy at the same time. So good!
Ingredients
For the cookies:
1 cup (230g) margarine (or butter), at room temperature
1/2 cup (100g) brown sugar
1/4 cup (50g) sugar
1 medium egg
2 tsp. vanilla extract
2 3/4 cups (360g) all-purpose flour
1 tbsp. cornstarch
1 tsp. instant espresso powder
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3-4 tbsp. almonds, sliced
For the mascarpone topping:
8.8 oz. (250g) mascarpone
5.6 oz. (160g) heavy cream
3/4 cup (100g) confectioners’ sugar
1 tbsp. Amaretto (optional)
1 tsp. vanilla extract
some cocoa powder for dusting
Instructions
1. Add the margarine (or butter) and both sugars to a large bowl and mix until very light and fluffy. Add the egg and vanilla extract, and mix until well combined. In a separate bowl mix the flour with cornstarch, espresso powder, baking powder, baking soda, and salt. Add to the large bowl and mix until just combined. Place the dough in the fridge for about 2 hours.
2. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and set aside. Add the sliced almonds to a small bowl. Divide the dough into 12 portions, shape them into balls, flatten them slightly, and press them into the sliced almonds. Place the dough discs with enough space in between on the baking sheet (about 6 at a time) – they spread a bit. Bake the cookies for about 10-11 minutes – you want the edges set, but the centers still a bit softer. The cookies puff up and deflate a bit when cooling down. Take the cookies out of the oven and let them cool down for some time on the baking sheet, then transfer them to a wire rack and let cool down completely. Repeat with the remaining dough and bake more cookies.
3. Add the mascarpone for the topping with the heavy cream, confectioners’ sugar, Amaretto (optional), and vanilla extract to a bowl and mix until well combined and stiff peaks form. Transfer to a piping bag with a smaller round tip and pipe the cream in circles on the completely cooled cookies. Dust with cocoa powder and serve – store decorated cookies in the fridge.
Notes
The cookies alone are fine to eat for days – if you add the cream on top, they should be eaten within a day. You can make only half of the cream topping and decorate half of the cookies, then make more the next day, for example.
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