Tiramisu Ricotta Cookies

Ohmigosh.

I find myself dreaming of these cookies at the most inopportune times.  Like, you know, breakfast time or right before I need to take my blood glucose levels or when I wake up in the middle of the night because my pregnant bladder can’t take anymore.

 

And while we’re on that note, can someone please just reassure me that it’s normal to think about food the very moment you wake up, even if you’re planning on just going back to sleep?  I think I need some reassurance in my life right now, and that’s the question du jour.  Please, just lie to me and say I’m normal.

 

But back to these cookies – I have yet another confession that is seemingly unrelated:  I never had a whoopie pie until earlier this year.  Really.  I know.  And, in typical ‘me’ fashion I liked the cakey part more than the frosting.  And now all that reassurance you were going to give me is flying out the window…I know.

So what the heck does that have to do with tiramisu ricotta cookies?  Why am I rambling?  I’ll tell you why:  these bad boys taste just like the pie part, my favorite part, of a whoopie pie.  And now you see why I’m waking up in the middle of the night and dreaming about cookies. It all makes sense, right?

 

Right?

 

If you’re more of a whoopie-in-the-whoopie-pie person you could certainly whip up a batch of your favorite buttercream and sandwich it between two of these bad boys and I wouldn’t blame you.  Double the cookie, double the fun I always say!

TIRAMISU RICOTTA COOKIES

Based on Giada’s Ricotta Cookies

• 1 stick butter, at room temperature
• 1 15-oz container ricotta cheese (I used full-fat)
• 2 cups sugar
• 2 whole eggs
• 1 tsp vanilla
• 3 Tbsp instant espresso powder dissolved in 3 Tbsp hot water
• 2 cups flour
• 1/2 cup cocoa powder
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup chocolate chips (I liked the mini version the best for this)
• powdered sugar (for garnish)

Preheat oven to 375.  In a bowl cream together the butter and ricotta with the sugar until light and fluffy.  Add the eggs, vanilla, and espresso mixture until well combined.  Add the flour, cocoa powder, baking powder, and salt and mix until the dry ingredients are just incorporated.  Fold in the chocolate chips.  Spoon cookies (about 1 Tbsp each) onto a baking sheet lined with parchment paper or a Silpat.  Bake at 375 for about 10-12 minutes until bottom just starts to slightly brown.  Let cool on the baking sheet for 5-10 minutes, then remove to a baking rack to cool.  Repeat.  Oh, and sprinkle with powdered sugar when they’re cool.

 

And try not to eat them all at once.

I said try.  I don’t expect you to be superhuman with these 🙂