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 
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I promise, I’ll make these! But I can’t promise I won’t eat them all at once.
Here’s something I probably shouldn’t admit, but I’ve never had a whoopie pie either. I think it’s the name. All I can think of when I hear it is the Newleywed game and that horrible host.
It’s TOTALLY normal to think about food as soon as your eyes open. Even if that’s at 1AM to go to the bathroom
I think about food all the time. If I say “I’m hungry” my husband will respond “When aren’t you hungry?” and yes, I could do with a stack of these amazing cookies. Please.
Those sound so good. I’ll def. keep this in mind.
Wow, these sound amazing! I love ricotta cheese too, I bet it makes the best cookie!
These are so unique! Yum!
No judgment here.
Sometimes (ok, more often than sometimes) I go through (in my head) what I ate that day to help me fall asleep. ..Ha- did that sentence make sense? I’m just a little sleep-deprived these days.
Sometimes I can’t sleep I’m so excited for breakfast!!!
I adore ricotta in cookies! Whenever I tell people that they think I am insane–but it lends the best texture. Fantastic recipe!
Why do I have the urge to make EVERY cookie recipe you post?!
Totally normal! In fact, when I got to bed at night I’m already thinking about breakfast.
tiramisu is one of my fave desserts of all time. i need.
I just love tiramisu but I never thought about making tiramisu cookies, you always amaze me, they look delicious!