If you’re obsessed with both classic tiramisu and homemade cookies, you’re about to fall in love with Tiramisu Cookies. These treats are a match made in dessert heaven: soft, espresso-infused chocolate cookies sandwiched around a luscious mascarpone filling, all finished with a nostaligic dusting of cocoa powder. Each bite gives you the rich flavor and creamy decadence you love in tiramisu, but in a fun, hand-held cookie form that’s perfect for sharing or savoring with your afternoon coffee.
Ingredients You’ll Need
Gathering the ingredients for Tiramisu Cookies is straightforward, but each item plays an important role in creating the flavor and irresistible texture. Don’t skimp—every element adds to the magic, from the deep cocoa taste of the cookies to the creamy, dreamy filling.
- Unsalted butter (1/2 cup, softened): Provides a soft, rich base and allows the espresso and chocolate flavors to shine.
- Granulated sugar (1/2 cup): Gives sweetness and helps the cookies bake up with crisp edges and a chewy center.
- Brown sugar (1/2 cup, packed): Adds a hint of caramel flavor and keeps the cookies extra moist.
- Large egg (1): Binds everything together and contributes to a soft, tender texture.
- Vanilla extract (1 teaspoon): Lends warmth and enhances all the dessert flavors.
- Instant espresso powder (1 tablespoon): Brings out the signature tiramisu taste with a robust coffee kick.
- All-purpose flour (1 1/4 cups): Builds structure and keeps the cookies just the right amount of cakey.
- Unsweetened cocoa powder (1/4 cup): Adds deep chocolate flavor reminiscent of the cocoa-dusted top of tiramisu.
- Baking soda (1/2 teaspoon): Gives the cookies a bit of lift for that perfect bite.
- Salt (1/4 teaspoon): Balances sweetness and sharpens all the flavors.
- White chocolate chips or chunks (1/2 cup): Studded throughout for pockets of creamy sweetness in each bite.
- Mascarpone cheese (1/2 cup, for filling): The essential creamy, tangy component of the cookie’s luscious filling.
- Powdered sugar (2 tablespoons): Sweetens the mascarpone to dessert perfection.
- Brewed espresso (1 tablespoon, cooled): Intensifies the coffee element in the filling, making it unforgettable.
- Unsweetened cocoa powder (for dusting): A light finish that signals tiramisu in one look and bite.
How to Make Tiramisu Cookies
Step 1: Cream the Butter and Sugars
Start by beating the softened butter together with both the granulated and brown sugars in a large bowl. You’re aiming for a light and fluffy mixture — this helps achieve a cookie with a soft, cloud-like center and delicately crisp edges.
Step 2: Add Wet Ingredients
Beat in the egg, vanilla extract, and instant espresso powder to the creamed butter and sugar. The espresso powder is a game-changer here — it gives you that unmistakable tiramisu oomph and perfumes the whole kitchen with cozy coffee aroma.
Step 3: Mix the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This simple mix ensures every cookie has the signature rich color and taste that sets Tiramisu Cookies apart from ordinary chocolate cookies.
Step 4: Combine Wet and Dry
Gradually add the dry ingredients to the wet mixture, stirring just until a soft dough forms. At this stage, be gentle — overmixing can make your cookies tough, and we want every bite to be plush and tender.
Step 5: Fold in White Chocolate
Now, sprinkle in the white chocolate chips or chunks and fold them in gently. These sweet, melty bits mimic the creamy layers of tiramisu and add dreamy contrast to the deep espresso flavor.
Step 6: Scoop & Bake
Scoop tablespoon-sized portions of dough onto a parchment-lined baking sheet, leaving about 2 inches between each. These cookies will spread a bit. Bake in a preheated 350°F oven for 9 to 11 minutes or until the edges are set and the centers are just barely soft — that’s how you get the perfect texture for sandwiching.
Step 7: Cool Completely
Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack. Complete cooling is essential so that the mascarpone filling will stay perfectly creamy and won’t melt away when sandwiched.
Step 8: Make the Filling
Mix the mascarpone cheese with powdered sugar and cooled brewed espresso until completely smooth and fluffy. You can do this with a spoon or a small hand mixer for extra silkiness. This is the signature filling that gives these cookies their standout “tiramisu” essence.
Step 9: Assemble & Finish
Spread or pipe a generous layer of mascarpone filling onto the flat side of one cookie, then top with a second cookie to create a sandwich. Finish with a soft dusting of unsweetened cocoa powder over the tops — the classic tiramisu touch!
How to Serve Tiramisu Cookies
Garnishes
For an elegant touch, a light dusting of extra cocoa powder on top brings out the dessert’s tiramisu roots and makes the cookies look bakery-worthy. If you’re feeling playful, a delicate swirl of shaved dark chocolate or a single espresso bean on each cookie nods to their Italian inspiration.
Side Dishes
Tiramisu Cookies pair beautifully with a cup of hot espresso, cappuccino, or a scoop of vanilla gelato. If you want to serve them as part of a dessert board, add some chocolate-dipped strawberries, ladyfingers, or chocolate-covered almonds for extra crunch and variety.
Creative Ways to Present
Try stacking the finished Tiramisu Cookies on a plate dusted with cocoa powder for a dramatic look, or wrap each sandwich in parchment and twine as individual gifts. For gatherings, arrange them on a tiered stand — they’ll disappear fast, so make sure you snag one for yourself!
Make Ahead and Storage
Storing Leftovers
To keep your Tiramisu Cookies perfectly fresh, store them in an airtight container in the fridge. The cookies will stay soft and the filling creamy for three or four days. Just make sure the container is sealed so they don’t pick up any fridge flavors.
Freezing
If you want to get ahead, both the cookies (without filling) and the mascarpone filling can be frozen separately. Freeze the cookies in a single layer, then transfer them to a bag or container. The filling can be spooned into a freezer-safe bag. When you’re ready, thaw, assemble, and dust — they’ll taste delicious!
Reheating
It’s best to enjoy Tiramisu Cookies chilled or at room temperature, but if you’re craving a slightly softer cookie, pop them in the microwave for just 5 to 10 seconds. Don’t heat them longer or the mascarpone may melt and lose its luscious structure.
FAQs
Can I use cream cheese instead of mascarpone?
Cream cheese can be swapped in a pinch, but mascarpone really delivers the classic tiramisu flavor and creamy mouthfeel. If you do use cream cheese, add a splash of heavy cream to soften the texture and mimic the smoothness of mascarpone.
Is it possible to make Tiramisu Cookies gluten-free?
Absolutely! Substitute a 1-to-1 gluten-free baking flour for the all-purpose flour. Make sure your other ingredients are certified gluten-free, and enjoy these fabulous treats without worry.
Can I skip the espresso powder?
The espresso powder is what makes these cookies taste like authentic tiramisu, but if you can’t have caffeine, look for a decaf instant espresso powder or use a rich, very strong hot chocolate powder for a kid-friendly spin.
How far ahead can I assemble the cookies?
You can fill and assemble the Tiramisu Cookies up to a day in advance. Keep them chilled to maintain the filling’s integrity, but don’t dust with cocoa powder until just before serving to keep it fresh-looking.
What’s the best way to transport these cookies?
For travel, place Tiramisu Cookies in a single layer in a sturdy, airtight container. Put a sheet of parchment or wax paper between layers if you need to stack, and keep them cold until serving to prevent the filling from getting too soft.
Final Thoughts
These Tiramisu Cookies are truly the best of both dessert worlds: classic Italian flavor meets cookie pan fun. If you’ve never tried making a cookie version of tiramisu, go for it! Your family and friends will be wowed, and you’ll have a new favorite to tuck into your baking rotation.
Print
Tiramisu Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes (plus cooling)
- Yield: 12 sandwich cookies
- Category: Dessert
- Method: Baking
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Description
These Tiramisu Cookies are a delightful twist on the classic Italian dessert, offering a taste of tiramisu in convenient cookie form. Rich, chocolatey cookies sandwich a luscious mascarpone filling, creating a perfect balance of flavors and textures.
Ingredients
Cookies:
- 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 tablespoon instant espresso powder
- 1 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup white chocolate chips or chunks
Filling:
- 1/2 cup mascarpone cheese
- 2 tablespoons powdered sugar
- 1 tablespoon brewed espresso (cooled)
- unsweetened cocoa powder (for dusting)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugars: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add wet ingredients: Beat in the egg, vanilla extract, and instant espresso powder until well combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms. Fold in the white chocolate chips.
- Bake: Scoop tablespoon-sized dough balls onto the prepared baking sheet and bake for 9–11 minutes.
- Make filling: Mix mascarpone cheese with powdered sugar and espresso until smooth.
- Assemble: Spread or pipe a layer of mascarpone filling onto one cookie and sandwich with another. Dust with cocoa powder before serving.
Notes
- Chill the cookie dough for 30 minutes before baking for thicker cookies.
- Cookies can be filled just before serving or stored chilled if assembled in advance.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 280
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
