This is the perfect dessert for you if you like tiramisu and cookies.
These Tiramisu Cookie Sandwiches include soft cookies that taste like espresso and are filled with a creamy filling made with mascarpone.
They’re rich, a little chewy, and taste much like the famous Italian dessert, but you don’t have to layer them.
Great for parties, coffee in the afternoon, or just because you deserve a treat.
Also, they’re easier to make than you may think!
Let’s get going.
Ingredients and Tools
- Bowls for mixing
- Whisk or electric mixer
- Baking sheet
- Paper for parchment
- Rack for cooling
- Sifter for cocoa powder
- Bag for piping or ziplock bag for filling
For the Cookies
- 1 ½ cups of flour for all purposes
- ½ teaspoon of baking soda
- ½ teaspoon of salt
- 1 tablespoon of instant espresso powder
- 1 stick of soft, unsalted butter
- ¾ cup of brown sugar
- 1 egg
- 1 teaspoon of vanilla extract
- 2 teaspoons of strong coffee brewed
For the Filling
- 8 ounces of softened mascarpone cheese
- ¼ cup of sugar in powder form
- ½ teaspoon of vanilla extract
- 2 teaspoons of thick cream
For the Top
- 1 tablespoon of cocoa powder for dusting
Instructions
- In a bowl, mix together 1 ½ cups of all-purpose flour, ½ teaspoon of baking soda, ½ teaspoon of salt, and 1 tablespoon of instant espresso powder.
- In a another dish, mix together ¾ cup of brown sugar and ½ cup of softened unsalted butter until they are light and fluffy.
- Add 1 egg, 1 teaspoon of vanilla essence, and 2 tablespoons of strong brewed coffee and mix until smooth.
- Mix the dry ingredients into the wet mixture very slowly until they are barely mixed.
- Put the dough on a baking sheet coated with parchment paper and bake it at 350°F (175°C) for 10 to 12 minutes.
- Mix together 8 ounces of softened mascarpone cheese, ¼ cup of powdered sugar, ½ teaspoon of vanilla essence, and 2 tablespoons of heavy cream until the mixture is smooth and creamy.
- Spread or pipe filling onto a cookie, top it with another cookie, then sprinkle it with 1 tablespoon of cocoa powder.
Tips and Variations
- Use fresh espresso powder for the greatest coffee flavor. Don’t use ground coffee because it won’t dissolve nicely.
- ✔ Chill the filling: If your mascarpone filling is too soft, put it in the fridge for 15 minutes before putting it together.
- ✔ Don’t bake the cookies too long. They should be a little soft in the middle; they’ll get firmer as they cool.
- ✔ Using a piping bag makes it easier and cleaner to fill the cookies.
- ✔ Give them time to rest. After an hour in the fridge, the tastes mix perfectly!
- ✨ No mascarpone? Use cream cheese, but add a little additional heavy cream to make it smoother.
- ✨ Want it to taste better? Put in another tablespoon of powdered sugar.
- Gluten-free? Use a gluten-free flour mix that is 1:1.
- ✨ Want an extra kick of coffee? Before you fill the cookies, brush them with a little espresso.
- ✔ You can make cookies ahead of time. Just keep them in an airtight jar for up to two days before putting them together.
- ✔ You may make the filling ahead of time and keep it in an airtight jar in the fridge for up to two days.
- ✔ Keep them in the fridge in an airtight container for up to three days.
- ✔ Freeze separately—Put the cookies and filling in separate bags and freeze them. When you’re ready to serve, put them together.
These Tiramisu Cookie Sandwiches are the best mix of cookies, cream, and coffee. Please tell me how these turn out if you make them. If you have any queries or want to share your own version of the recipe, leave a comment. Have fun! 😊🍪☕