☕ Tiramisu Lava Cookies (Molten Cream Center)

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🧾 INGREDIENTS (Precise)

🔹 Cookie Dough

• 120 g butter (softened)

• 100 g sugar

• 1 egg

• 180 g all-purpose flour

• 1/2 tsp baking soda

• 1 tbsp instant coffee (or espresso powder)

• 1/2 tsp salt

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🔹 Lava Filling (IMPORTANT)

• 150 g mascarpone cheese

• 2 tbsp powdered sugar

• 1 tsp vanilla

👉 Optional: mix with cream cheese for stronger structure

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🔹 Chocolate Layer

• 50 g dark chocolate (chopped)

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🔹 Topping

• Cocoa powder (for dusting)

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🔥 STEP-BY-STEP (Critical)

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🔥 Step 1: Make Lava Filling First

• Mix mascarpone + sugar + vanilla

👉 Freeze small portions (30–45 minutes)

✔ This keeps center molten, not leaking

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🔥 Step 2: Make Cookie Dough

• Cream butter + sugar

• Add egg → mix

Add:

• flour + baking soda + coffee + salt

👉 Soft dough

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🔥 Step 3: Assemble Cookies

• Take dough → flatten

Add:

• frozen cream filling

• some chocolate

👉 Wrap dough around → seal completely

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🔥 Step 4: Chill (IMPORTANT)

• Chill shaped cookies 20–30 minutes

👉 Prevents spreading too much

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🔥 Step 5: Bake

• Oven: 180°C (350°F)

• Bake: 10–13 minutes

👉 Edges set, center still soft

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🔥 Step 6: Finish

• Cool slightly

• Dust cocoa powder on top

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💡 PRO TECHNIQUES

🔥 1. Perfect Lava Effect

• Freeze filling first

• Don’t overbake

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🔥 2. Tiramisu Flavor Boost

Add:

• a splash of espresso into dough

• or brush cookies lightly with coffee after baking

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🔥 3. Texture Control

• Slightly underbake → gooey center

• Fully bake → more cake-like

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🔥 4. Bakery Upgrade

• Add ladyfinger crumbs inside

• or coffee syrup soak

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🔥 TEXTURE RESULT

• Outside: soft + slightly crisp edges

• Inside: molten creamy center

• Flavor: coffee + cocoa + creamy richness

👉 Exactly like tiramisu in cookie form

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⚠️ COMMON MISTAKES

• Not freezing filling → leaks out

• Overbaking → no lava

• Too thin dough → breaks

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🔥 ESTIMATED CALORIES

• ~250–350 kcal per cookie