The goal for these tiramisu cookies was a cookie that captures the flavors of tiramisu, without having to make any separate components like a mascarpone cream.
These cookies do just that. The coffee cookie base brings a strong espresso flavour. Mascarpone is swirled in the cookie for a creamy flavour. It’s not mixed in because the light flavour would be overpowered by the coffee. Then the cookies are filled with dark chocolate as an homage to the happy dusting of cocoa powder tiramisu has.
Why you’ll love these cookies
- No electric mixer required
- No chilling required
- Mixed in one bowl
- Incredible creamy coffee and chocolate flavour
Problems this recipe solves
- No mascarpone topping, which means no buying heavy cream, no getting out an electric mixer just for the whisk attachment and no piping bag!
- No need to cream butter
- No need for extra egg yolks to get a fudgy dense texture
- Unsalted butter: If using salted butter, omit the salt.
- Espresso powder: Instant espresso powder adds the coffee flavour.
- Granulated sugar: Granulated sugar makes the cookies sweet and crisp on the edges.
- Brown sugar: Brown sugar keeps the cookies soft and moist.
- Egg: The egg binds the ingredients.
- Vanilla extract: Vanilla enhances the flavour of the cookies. Feel free to use rum, rum extract or coffee liquor instead.
- All-purpose flour: Flour gives the cookies structure.
- Baking soda: Baking soda leavens the cookies.
- Table salt: If using sea salt or kosher salt, double the quantity listed in the recipe.
- Dark chocolate: I use chopped dark chocolate, but feel free to substitute with chocolate chips or another type of chocolate.
- Mascarpone cheese: The plain mascarpone cheese adds creaminess to the cookies.
Whisk together butter, granulated and brown sugar.
Fold in dry ingredients.
Add egg and vanilla extract.
Scoop cookies and bake. This is the max of how much how can swirl the mascarpone.
Baking pan material can affect the cookies. If you use a dark coloured baking pan, the cookies will bake and brown faster than if using a lighter pan, so keep a close eye on the cookies. Don’t overbake these cookies or else they’ll become dry.
Also, make sure you have a kitchen scale for this recipe since most of the measurements are in grams. Using a kitchen scale ensures you get the same results I have! Learn about why I use a kitchen scale here. If you’d like to use measuring spoons or cups, you can use an online recipe converter to change the units to whatever you’re using.
Lastly, please don’t use an electric mixer for the mascarpone cheese. If you would like to mix the cookie dough with an electric mixer, use a medium bowl with a paddle attachment, mixing at medium speed. However, make sure to use a spatula to gently fold in mascarpone cheese so it is barely swirled for best results. If the mascarpone cheese is fully mixed in, the texture of the cookies will be too soft and you won’t be able to taste the mascarpone.
These cookies can be stored at in the fridge in an air-tight container for 2-3 days. Do not leave the cookies at room temperature for prolonged periods of time as the mascarpone cheese needs be the refrigerated to stay fresh.
If storing for longer than 3 days, you can store the baked cookies in the freezer in an airtight container.
You can also freeze the unbaked scooped cookies and bake from frozen. Freeze the scooped and stuffed cookies on a parchment-lined baking sheet until solid, then transfer to an airtight container and freeze. Bake from frozen at 350F for 13-15 minutes.
Yes. Scoop them into 1.5 tablespoon cookies and bake for 8-10 minutes.
The cookies will no longer look wet and the edges will feel dry to the touch. The cookies will be soft when they come out of the oven, but will finish cooking as they cool. The mascarpone cheese will make the cookies look very soft even when they’re done.
The prettiest part of these cookies is the swirl, so just be careful not to overmix the mascarpone cheese into the dough.
You can also use a circular cookie cutter that’s larger than your cookie to swirl the cookies around on the baking sheet when they’re fresh out of the oven. This will push the edges into a circular shape for more even edges. If you don’t have a cookie cutter, you can use an inverted bowl or cup.
You can use cream cheese, but it won’t taste exactly the same.
Yup! Make the dough, scoop the cookies and cover with plastic wrap. Then make as usual, but extend the bake time by 1-2 minutes.
If you’re a coffee fan who also has a sweet tooth, you’ll love this tiramisu cookie recipe. It’s such a fun twist on traditional tiramisu! This cookie is one of my favorite desserts and I hope it can become yours too!
When you make them, tag me on Instagram @bakewhenitrains so I can see your mouth-watering cookies.
Also, don’t forget to leave a comment and rating below. I’d love to hear how you like the cookies.
Your baking friend Sherene ❤️
- 113 grams unsalted butter melted
- 1 tbsp espresso powder
- 45 grams granulated sugar
- 80 grams brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 200 grams all-purpose flour
- 1/4 tsp baking soda
- 1/2 tsp table salt
- 110 grams dark chocolate chopped
- 200 g mascarpone cheese
- Preheat oven to 375℉ and line a baking tray with parchment paper.
- In a large bowl, whisk together butter, espresso powder, granulated sugar and brown sugar.
- Add egg and vanilla and whisk until smooth.
- Add flour, baking soda and salt. Fold with a rubber spatula until just combined.
- Add chocolate and fold until just combined.
- Add mascarpone cheese and fold until slightly swirled. Be very careful not to over-swirl, it's better to mix too little than too much.
- Using a cookie scoop, scoop in 1/4 cup cookies, placing each cookie at least 1 inch apart from the other cookies.
- Bake cookies for 11-13 minutes, or until the center no longer looks wet. Cool on a wire rack.