• 1 pound chocolate chip cookie dough
  • 1 teaspoon espresso powder
  • 3 tablespoons warm water
  • 2 cups mascarpone
  • 2 cups whipped cream
  • 1/3 cup sugar
  • Garnish:
  • Shaved chocolate
  • Rolled chocolate wafers


  1. Preheat oven to 350 degrees.
  2. Press cookie dough into cookie shot molds. Bake on a sheet tray for 20 to 25 minutes. Remove and cool completely.
  3. Add espresso powder to a small bowl with warm water. Stir until powder is dissolved.
  4. In a large bowl, add mascarpone, whipped cream, sugar and espresso. Mix with a hand mixer until smooth and combined. Add cream to a piping bag. Pipe cream into cooled cookie molds and garnish with shaved chocolate and wafers.