Step 1

Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper or spray with baking spray.

Step 2

Whisk together the cookie mix and espresso powder until combined in a large mixing bowl.

Step 3

Add the melted butter and large egg and mix together until combined, about 1-2 minutes.

Step 4

Using a 1 ½ Tablespoon cookie scoop, for balls of dough and place them on the prepared baking sheet.

Step 5

Place the prepared cookie dough in the refrigerator for 15-30 minutes to chill.

Step 6

After the dough has chilled, bake for 7-11 minutes or until golden brown on the edges and set in the middle.

Step 7

Allow the cookies to cool completely before frosting.

Step 8

When ready to serve, make the frosting by beating the mascarpone cheese in a large mixing bowl with a hand or stand mixer until fluffy.

Step 9

Add in the whipped topping and cheesecake instant pudding mix and beat for 1-2 minutes, until combined, thick and fluffy.

Step 10

Using a piping bag and a large 2A Wilton or similar piping tip, pipe frosting onto each cooled cookie in a large spiral.

Step 11

Dust the cookies with cocoa powder before serving.