Instructions

For the Cookies

1. Preheat the oven to 350° F. Grease a mini muffin pan with cookie spray or Crisco.
2. Combine butter, brown sugar, and granulated sugar in your stand mixer and beat on medium speed until light and fluffy. Add the egg and vanilla extract. Beat into butter and sugar until thoroughly mixed.
3. Combine the Kahlua and espresso powder and stir until the powder is dissolved. Add to batter and mix until well combined.
4. In a medium-sized bowl, combine flour, baking soda, and salt. Stir to mix. Slowly add dry ingredients into the batter and beat on a low speed until the dough starts to form.
5. Drop three tablespoons of dough into the greased muffin pan. Bake at 350°F for 18-20 minutes.
6. Remove cookies from the oven and allow them to cool for at least 5 minutes. Use a tart shaper or the back of a spoon to gently push down the middle of the cookies. Allow them to cool completely in the pan. Gently twist to release cookies from the pan.

For the Filling

1. Mix together Kahlua and espresso powder and stir until powder is dissolved. Combine instant white chocolate pudding mix with milk and Kahlua and whisk until powder dissolves. Refrigerate until pudding is firm.
2. Put mixing bowl and whisk in the freezer for 15 minutes until completely cold. Whip heavy cream on medium-high speed for several minutes until soft peaks form. Add powdered sugar and beat on medium-high until stiff peaks form.
3. Take 1 cup of the whipped cream and fold into pudding until mixed. Do not mix vigorously as it will deflate the whipped cream. Refrigerate until you are ready to assemble cookies.
4. To assemble the cookies, put the Kahlua mousse in a Ziploc bag. Cut the tip off the end of the bag and gently fill the middle of the cookie cup with mousse. Divide between cookie cups. Top mousse with a dollop of the leftover whipped cream and zest of lemon on top.