Tiramisu Cookies Recipe
Imagine all the creamy, coffee-kissed magic of classic tiramisu reimagined as an utterly irresistible handheld treat — that’s the joy of Tiramisu Cookies! These delightful sandwich cookies bring together soft chocolate-espresso cookies with a dreamy mascarpone filling, dusted with cocoa for a finish that feels straight out of an Italian dessert café. Whether you need a special treat to brighten up your afternoon or a show-stopping finale for your next dinner party, these Tiramisu Cookies promise pure bliss in every bite.
Ingredients You’ll Need
Simplicity and quality make all the difference with this recipe! Every ingredient plays a starring role, from the rich cocoa in the cookie to the creamy mascarpone center, ensuring your Tiramisu Cookies taste truly unforgettable. Here’s what you’ll need and why:
- All-purpose flour: The backbone of the cookie, giving just the right amount of chew and structure.
- Cocoa powder: Adds a deep, chocolaty flavor reminiscent of classic tiramisu layers.
- Baking soda: Helps the cookies rise and keeps them soft in the center.
- Salt: Balances flavors and makes the chocolate and coffee shine.
- Unsalted butter (softened): Ensures a rich, tender crumb while letting you control the salt.
- Granulated sugar: Sweetens the cookies and helps them spread properly during baking.
- Brown sugar (packed): Adds a subtle molasses note and keeps the cookies extra soft.
- Large egg: Binds everything together and adds classic cookie richness.
- Vanilla extract: Deepens the flavor profile and enhances the filling’s aroma.
- Instant espresso powder: Gives that authentic tiramisu coffee kick — don’t skip it!
- White chocolate chips: Lend creamy pockets of sweetness that melt into the cookies.
- Mascarpone cheese (softened): This Italian cream cheese is the secret to that classic, luscious tiramisu texture.
- Powdered sugar: Sweetens and thickens the mascarpone filling without any graininess.
- Vanilla extract (for filling): Adds a fragrant, dessert-like depth to the creamy center.
- Cocoa powder for dusting: That signature, bittersweet finish you expect from any great tiramisu.
How to Make Tiramisu Cookies
Step 1: Prepare Your Baking Sheets
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper — this keeps the cookies from sticking and makes cleanup a breeze. It’s the perfect way to ensure even, golden results every time.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. This blends all the leavening and chocolatey goodness evenly, so every cookie bakes up with a rich, uniform flavor.
Step 3: Cream the Butter and Sugars
Grab a large mixing bowl and beat the softened butter with both granulated and brown sugar until the mix is light and fluffy. This step creates tiny air pockets, giving you a cookie that’s soft on the inside with just the right amount of spread.
Step 4: Add Flavorings and Egg
Next, beat in the egg, vanilla extract, and instant espresso powder to your creamed mixture. The espresso powder will instantly perfume your dough with coffee fragrance, making these Tiramisu Cookies impossible to resist, even before baking!
Step 5: Incorporate Dry Ingredients and White Chocolate Chips
Gradually blend the dry ingredients into your wet mixture, just until combined — don’t overmix! Gently fold in the white chocolate chips, ensuring they’re distributed throughout for those lovely creamy bursts in every bite.
Step 6: Portion and Bake
Scoop tablespoon-sized balls of dough onto your prepared baking sheets, leaving about two inches between each. Bake for 10 to 12 minutes. The edges should be set, but the centers will still look slightly soft — that’s how you get the perfect chewy Tiramisu Cookies. Let them cool completely before assembling.
Step 7: Make the Mascarpone Filling
While the cookies cool, beat together mascarpone cheese, powdered sugar, and vanilla until silky smooth. If the filling feels too soft to pipe or spread, pop it in the fridge for a bit to help it firm up.
Step 8: Assemble and Finish
Once the cookies are cool, spread or pipe a dollop of mascarpone filling between two cookies to create a sandwich. Dust the finished Tiramisu Cookies lightly with cocoa powder — it ties the whole experience together and looks absolutely stunning!
How to Serve Tiramisu Cookies
Garnishes
Finish your Tiramisu Cookies with a classic dusting of cocoa powder, and if you’re feeling fancy, try adding a sprinkle of finely grated dark chocolate or even a small swirl of whipped cream on the side. For a pop of color, scatter a few chocolate-covered espresso beans around the plate!
Side Dishes
Tiramisu Cookies pair beautifully with a piping hot espresso, cappuccino, or even a small glass of dessert wine. For a more festive occasion, serve with vanilla gelato or fresh berries for a bright, juicy contrast to the creamy, coffee-filled cookies.
Creative Ways to Present
For an elegant touch, arrange the cookies on a vintage cake stand, alternating with chocolate curls or edible gold leaf for a truly special presentation. You could even stack them in pretty boxes and tie with ribbon for a thoughtful homemade gift — the surprise mascarpone filling is always a crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
These cookies are best enjoyed fresh when their centers are extra soft, but you can stash any leftovers in an airtight container in the refrigerator for up to three days. The mascarpone filling keeps the cookies tender and flavorful even after chilling — just let them come to room temperature before serving for the best texture.
Freezing
For longer storage, freeze the cookies (without the mascarpone filling) in a resealable bag for up to two months. When you’re ready to indulge, simply thaw and fill as directed — the cookies keep their texture and taste, and the filling is best when fresh!
Reheating
Tiramisu Cookies don’t require reheating, but if you love a slightly gooey center, let refrigerated cookies sit at room temperature for 10-15 minutes before serving. If you want to refresh unfrosted cookies, zap them in the microwave for just 5 seconds to revive that just-baked softness (then add the mascarpone filling after).
FAQs
What does mascarpone cheese taste like in Tiramisu Cookies?
Mascarpone is smooth, ultra-creamy, and delightfully mild. In these cookies, it adds a rich, slightly tangy flavor that mimics the classic tiramisu experience but feels lighter and fresher sandwiched between chewy chocolate cookies.
Can I use instant coffee instead of espresso powder?
Absolutely! While espresso powder offers the deepest coffee flavor, instant coffee will still provide a lovely aroma. Just use a tiny bit extra for a bolder taste, and make sure it’s finely ground so it dissolves easily into the dough.
How do I know when the cookies are done baking?
The edges should look firm and set, while the centers will still appear slightly underbaked. They’ll continue to cook and firm up as they cool — this ensures your Tiramisu Cookies stay soft and chewy!
What if my mascarpone filling is too runny?
If your filling feels loose, simply pop the bowl into the fridge for 15-30 minutes to help it set up. Using mascarpone straight from the fridge can also help, and always measure the powdered sugar accurately for structure.
Can I make these cookies ahead of time for a party?
Yes! You can bake the cookies a day or two in advance and store them unfrosted. Assemble with the mascarpone filling just before serving for the freshest, most luscious bite — your guests will never guess you made them ahead!
Final Thoughts
I truly hope you’ll whip up a batch of these Tiramisu Cookies soon! They’re a guaranteed crowd-pleaser that brings a touch of Italian luxury right to your kitchen table. If you love tiramisu and chocolate cookies, you’re going to adore every bite. Happy baking, and don’t forget to share them with someone special!
Print
Tiramisu Cookies Recipe
- Total Time: 32 minutes
- Yield: 18 sandwich cookies 1x
- Diet: Vegetarian
Description
Indulge in the flavors of tiramisu in cookie form with these delectable Tiramisu Cookies. Soft and chewy chocolate cookies sandwich a creamy mascarpone filling, creating a delightful treat for any occasion.
Ingredients
Cookies:
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon instant espresso powder
- 1 cup white chocolate chips
Filling:
- 4 ounces mascarpone cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Cocoa powder for dusting
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Prepare the cookie dough: In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg, vanilla extract, and espresso powder. Gradually add the dry ingredients and mix until just combined. Fold in the white chocolate chips.
- Bake the cookies: Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing them 2 inches apart. Bake for 10 to 12 minutes, until edges are set but centers remain soft. Cool completely.
- Make the filling: Beat mascarpone cheese, powdered sugar, and vanilla until smooth.
- Assemble the cookies: Spread or pipe a small amount of mascarpone filling between two cookies to make sandwiches. Dust lightly with cocoa powder before serving.
Notes
- Chill the mascarpone filling if it’s too soft to pipe.
- These cookies are best enjoyed fresh but can be stored in the refrigerator for up to 3 days.
- For a stronger flavor, increase the espresso powder slightly.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baking, Assembling
- Cuisine: Italian-inspired, American
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 210
- Sugar: 18 g
- Sodium: 90 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
