I have been seeing these delicious looking waffle cookies at Sprouts lately.

Every single time I go they call out to me.

There is something so delicious about the light crisp texture of a waffle cookie. So of course seeing them in chocolate spoke directly to my heart, and I just had to have them.

This weekend, I finally caved and bought some. I then took inspiration from one of my favorite desserts and used these cookies and transformed it into something even more delicious.

This dessert is rich, and tasty, and sweet, and has coffee in it, so can it get any better?

Believe me when I say it is rich. You will be completely satisfied if you share this with someone.

Friends, this dessert packs big flavors with seriously minimal effort.

It looks fancy, but can be made up in just minutes.

And it can be our little secret that you will only dirty one bowl for this.



|Italian Cookie Parfait|


16 Ounces Mascarpone Cheese

1/2 Cup Fresh Brewed Espresso*

20 Chocolate Italian Waffle Cookies

6 Tablespoons Sugar

1/2 Tablespoon Cinnamon

1/2 Cup Heavy Cream beaten to form soft peaks

*I don’t have an espresso machine so I bought instant espresso and made it according to directions on package.

**Recipe makes enough for 4-6 servings more if shared


|Italian Cookie Parfait|


In a bowl combine mascarpone cheese, cinnamon, sugar, and espresso, set aside. In small serving glasses crumble three to four cookies in the bottom. Top with a tablespoon of the mascarpone cheese mixture. Top with a tablespoon of the softly beaten heavy cream. Top with another layer of crumbled cookies. Continue layering until glass is full. Finishing with crumbled cookies and a sprinkle of cinnamon on top. Serve immediately so cookies don’t begin to get soggy.


/Recipe is adapted from Whatever Happened to Sunday Dinner

//All photography is my own, please ask permission before using

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