Description
So someone looked at tiramisu—that sophisticated Italian coffee-soaked dessert that makes you feel fancy—and thought “what if this was a COOKIE SANDWICH?” and honestly, that person deserves an award. These are soft, cakey chocolate cookies with a hint of espresso, sandwiched with a mascarpone cream filling that tastes exactly like the fluffy layer in classic tiramisu, all dusted with cocoa powder like they just came from an Italian bakery. They’re elegant but fun, fancy but approachable, and have that addictive coffee-chocolate-cream situation that makes tiramisu so irresistible. I brought these to a holiday cookie swap and someone literally gasped “THESE ARE TIRAMISU?!” before eating three of them. Another person took a bite, closed their eyes, and said “I’m in Rome right now.” My neighbor asked for the recipe and then made them twice in one week. These cookies create OBSESSION.
Ingredients
For the Chocolate Espresso Cookies:
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder (Dutch-process is best but regular works)
- 1 1/4 tsp baking soda
- 1/2 tsp salt
- 2 tbsp instant espresso powder (or instant coffee)
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup packed brown sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar, let sit 5 min)
For the Mascarpone Cream Filling:
- 8 oz mascarpone cheese, room temperature (this is crucial—don’t use cold)
- 4 oz (1/2 package) cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 2 tbsp heavy cream or milk
- 1 tbsp instant espresso powder dissolved in 1 tbsp hot water, cooled
- 1 tsp vanilla extract
- Pinch of salt
For Assembly:
- Cocoa powder for dusting (unsweetened)
- Optional: chocolate shavings or mini chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
In a medium bowl, whisk together flour, cocoa powder, baking soda, salt, and espresso powder. Make sure there are no lumps—sift if needed.
In a large bowl (or stand mixer), beat softened butter and brown sugar on medium-high speed for 2-3 minutes until fluffy and lighter in color.
Add the egg and vanilla. Beat until fully incorporated and smooth, scraping down the sides.
Add half the flour mixture and mix on low until just combined.
Add all the buttermilk and mix until incorporated.
Add the remaining flour mixture and mix just until no streaks remain. Don’t overmix—the dough should be thick but scoopable, like brownie batter.
Using a cookie scoop or spoon, drop rounded tablespoons of dough onto your prepared baking sheets, spacing them about 2 inches apart. You should get about 24-28 cookies.
They should look like little chocolate domes—don’t flatten them.
Bake for 10-12 minutes. The cookies are done when they’re set and spring back lightly when touched. They should still look slightly soft—don’t overbake or they’ll be dry.
Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They need to be 100% cool before filling.
While they cool, admire how cake-like and perfect they look.
In a large bowl, beat softened mascarpone and cream cheese together on medium speed until smooth and creamy, about 2 minutes. No lumps allowed.
Add softened butter and beat for another 2 minutes until fluffy and well combined.
Mix the instant espresso powder with 1 tablespoon hot water until dissolved. Let it cool for a minute.
Add powdered sugar, heavy cream, cooled espresso mixture, vanilla, and salt to the mascarpone mixture.
Beat on low speed first to avoid a sugar cloud, then increase to medium-high and beat for 2-3 minutes until light, fluffy, and completely smooth.
Taste it. Try not to eat it all with a spoon. This is the moment you realize you’re making something special.
Match up your cookies by size—you want pairs that are similar.
Turn half the cookies flat-side up. These will be your bottoms.
Pipe or spread about 2 tablespoons of filling onto each bottom cookie. You can use a piping bag for precision or just a spoon for rustic charm.
Top with another cookie, flat-side down, and press gently until the filling spreads almost to the edges. Don’t squish too hard.
Repeat with all cookies. Try to resist eating the filling from the bowl.
Place all assembled whoopie pies on a platter or baking sheet.
Using a fine-mesh sieve or sifter, dust the tops generously with cocoa powder. This is the tiramisu signature move.
If you want to be extra, add a few chocolate shavings or sprinkle with mini chocolate chips.
Refrigerate for at least 30 minutes before serving. This helps the filling set and makes them easier to eat without squishing everywhere.
Right before serving, dust with more cocoa powder for that fresh-from-the-bakery look.
Notes
These are perfect on their own, but here are some ideas:
- Serve with espresso or strong coffee for the full tiramisu experience
- Pair with a glass of dessert wine like Vin Santo
- Arrange on a platter with other Italian cookies for a cookie table
- Wrap individually in cellophane for gifts
- Serve slightly chilled for the best texture
- Add a dollop of whipped cream on the side for extra indulgence
- Prep Time: 30 minutes
- Cook Time: 12 minutes
Nutrition
- Calories: ~320 kcal
- Fat: ~18g
- Carbohydrates: ~38g
- Protein: ~4g