Cookies:

110 g butter

100 g granulated sugar

100 g dark brown sugar

1 egg (57–60 g with shell)

1 teaspoon vanilla extract

230 g all-purpose flour

½ teaspoon baking powder

½ teaspoon baking soda

1 tablespoon instant espresso powder

½ teaspoon salt

Mascarpone Cream:

180 g mascarpone cheese

1 teaspoon vanilla extract

90 g confectioners sugar

20 g agave or honey

120 g heavy cream

1 tablespoon cocoa powder for dusting

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Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream together the butter, granulated sugar, and dark brown sugar until light and fluffy.
Add the egg and vanilla extract, mixing until fully incorporated.
In a separate bowl, whisk together the flour, baking powder, baking soda, instant espresso powder, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined to form a smooth dough.
Scoop portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10–12 minutes, until edges are lightly golden and centers remain soft. Let cool completely on a wire rack.
For the mascarpone cream, beat together mascarpone cheese, vanilla extract, confectioners sugar, and agave (or honey) until smooth.
Whip the heavy cream until soft peaks form, then gently fold it into the mascarpone mixture until combined.
Spread or pipe mascarpone cream onto one cookie and top with another to make a sandwich, or frost the tops individually.
Dust the cookies with cocoa powder before serving.

Add a splash of coffee liqueur to the mascarpone cream for an adult twist.

Drizzle melted dark chocolate over the cookies for extra indulgence.

Refrigerate the dough for up to 24 hours before baking for enhanced flavor and texture.

Store filled cookies in the refrigerator for up to 3 days.

Unfilled cookies can be frozen for up to 2 months.

Use cream cheese with a bit of heavy cream as a substitute for mascarpone if needed.