The first time I made these tiramisu cookies I expected a chocolatey bite with coffee notes — what arrived was a soft, almost mousse-like center wrapped in a tender chocolate shell.
If you are looking for a cookie that tastes like dessert and espresso had a baby, this is it.
They are quick to mix, forgiving in the oven, and finish beautifully with a dusting of cocoa for that authentic tiramisu look.
Why You’ll Love This Recipe
- Chocolate and coffee marry perfectly, giving you tiramisu vibes in cookie form.
- Mascarpone keeps the centers luxuriously soft and slightly tangy.
- Quick to prep and easy to scale for parties or weekday treats.
- Forgiving bake time — edges set while centers stay tender.
These cookies balance rich cocoa with real coffee and the silky tang of mascarpone. The exterior bakes into a gentle crust while the inside remains soft and slightly pillowy. The result is a cookie that isn’t cakey or crunchy; it’s indulgent but approachable, with a hint of espresso cutting through the sweetness.
"These cookies disappeared at my dinner party — everyone swore it was a tiramisu in cookie form. Five stars!" — reader Emily R.
Key Ingredients
Mascarpone cheese
Mascarpone is the ingredient that turns a cookie into something almost custard-like. Use full-fat mascarpone for richness; cheaper mascarpone can be grainy, so choose a trusted brand or check texture before folding it in.
Espresso or strong brewed coffee
Real brewed espresso adds brightness and authentic tiramisu flavor. Cool it completely before adding so it doesn’t thin the dough. If you only have instant, dissolve a strong dose in a few tablespoons of hot water.
Cocoa powder
Cocoa is the backbone of the chocolate flavor here. Use Dutch-processed for a deeper, smoother chocolate, or natural cocoa if you want a sharper bite. Sift to avoid lumps.
Unsalted butter
Butter controls texture and flavor. Softened (not melted) butter creamed with sugars traps air for a lighter cookie. If using European-style butter, expect a richer mouthfeel and slightly less salt — adjust accordingly.
Full ingredient list:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup espresso or strong brewed coffee, cooled
- 1 cup mascarpone cheese
- 1 cup chocolate chips (optional)
- Cocoa powder for dusting
Step-by-Step Instructions
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper so cookies slide off easily after baking.
Pro Tip: Use an oven thermometer if your oven runs hot or cold. You’ll know the oven is right when the thermometer reads 350°F.
Step 2: Cream Butter and Sugars
In a large mixing bowl, cream together the softened butter, granulated sugar, and packed brown sugar until light and fluffy.
Pro Tip: Cream for 2–4 minutes with a stand mixer or hand mixer. The mixture should be visibly paler and fluffy — that trapped air equals a lighter cookie.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until incorporated.
Pro Tip: Room-temperature eggs mix more evenly. If your batter looks curdled after adding eggs, keep mixing — it usually comes together.
Step 4: Combine Dry Ingredients
In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt.
Pro Tip: Sifting removes lumps and helps the cocoa blend seamlessly, preventing dry pockets in the dough.
Step 5: Mix Dry and Wet Ingredients
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing to keep cookies tender.
Pro Tip: Stop mixing when you see no streaks of flour. Overworking develops gluten and yields tougher cookies.
Step 6: Incorporate Coffee and Mascarpone
Stir in the cooled espresso and mascarpone cheese until the mixture is smooth and creamy. The dough will be looser than standard cookie dough but should hold shape.
Pro Tip: If mascarpone is cold and clumpy, whisk it briefly before adding. If dough looks too wet, chill 15–20 minutes to firm up.
Step 7: Fold in Chocolate Chips (Optional)
If using, gently fold in the chocolate chips for extra pockets of melted chocolate.
Pro Tip: Use chopped chocolate for bits of melting melt-in-your-mouth texture, or mini chips for even distribution.
Step 8: Scoop the Dough and Bake
Use a cookie scoop or tablespoon to drop dough onto prepared baking sheets about 2 inches apart. Bake 10–12 minutes, until edges are set but centers remain slightly soft.
Pro Tip: Watch on the 10-minute mark; the centers will look slightly underbaked but will finish as they cool. That soft center is the goal.
Step 9: Cool and Dust
Remove cookies from oven and let cool on the baking sheets for about 10 minutes. Transfer to wire racks to cool completely. Once cooled, dust the tops with cocoa powder.
Pro Tip: Dust with cocoa just before serving to avoid a wet-looking finish. For a snowy effect, sift cocoa through a fine mesh.
These steps will guide you in creating these incredible cookies that are bound to be a crowd-pleaser!
Expert Tips for Success
- Temperature control matters. Use room-temperature butter and eggs so ingredients emulsify smoothly. Cold butter won’t cream properly and melted butter will yield flat cookies.
- Coffee concentration. Brew a bold espresso or a double-strength coffee. The coffee should be present but not overpowering; taste your brew before adding and adjust strength accordingly.
- Mascarpone texture. Use fresh, high-quality mascarpone and let it come to room temperature. If it’s grainy, pass it through a fine-mesh sieve or whisk until silky for a better mouthfeel.
- Dough consistency cues. The dough will be softer than typical cookie dough. If it’s too loose to scoop, chill for 20–30 minutes. Chilling helps control spread and deepens flavor.
- Baking time and elevation. Ovens vary; at higher elevations cookies may bake faster and spread more. Reduce bake time by 1–2 minutes or lower oven temp by 10–15°F if necessary.
- Parchment vs. silicone mats. Both work, but parchment absorbs a bit more grease, preventing excessive spreading. Rotate sheets halfway through for even browning.
- Avoid overmixing. Once flour is added, mix only until combined. Overmixing develops gluten and ruins the tender interior.
- Use a scale for accuracy. Cup measurements can vary; weigh flour and cocoa for consistent results. 2 cups all-purpose flour = about 250 grams as a baseline.
- Troubleshooting cracks or dryness. If cookies turn out dry, reduce baking time slightly and ensure mascarpone is fully incorporated. If cookies spread too thin, chill dough longer.
- Make-ahead notes. The dough can be made and refrigerated up to 48 hours before baking. Cold dough often yields a better texture and deeper flavor.
Storage & Freezing
Refrigerator storage: Place cooled cookies in an airtight container with parchment layers to prevent sticking. Store in the fridge for up to 3–4 days. Bring to room temperature before serving for best texture.
Freezing baked cookies: Freeze on a single layer until solid, then transfer to a freezer-safe bag or container with parchment between layers. Freeze up to 2 months. Thaw at room temperature for 30–60 minutes before serving.
Freezing dough: Scoop dough onto a tray and freeze until solid. Transfer scooped dough balls into a sealed bag and freeze up to 3 months. Bake from frozen, adding 1–2 minutes to baking time.
Reheating: Warm cookies gently in a 300°F (150°C) oven for 4–6 minutes to revive softness. Short microwave bursts (10–15 seconds) work for a quick fix but can make texture slightly gummy if overheated.
Variations & Substitutions
Add amaretto or marsala: Substitute 1–2 tablespoons of coffee with amaretto or marsala for a classic tiramisu note. This adds a nuanced boozy warmth, great for adult gatherings.
White chocolate and raspberry: Fold in white chocolate chips and top with a freeze-dried raspberry dusting after baking for a bright contrast to the espresso.
Gluten-free adaptions: Use a 1:1 gluten-free flour blend that includes xanthan gum. Expect slightly different spread — chill dough longer and monitor bake time.
Vegan swaps: Replace butter with a solid vegan butter and use flax eggs (2 tbsp flaxseed meal + 6 tbsp water per two eggs). Use a vegan mascarpone alternative or a blended cashew cream to mimic the richness.
Frequently Asked Questions
Can I make these cookies ahead of time for a party?
Yes. You can bake them the day before and store in an airtight container at room temperature for up to 24 hours. For longer storage, refrigerate up to 3 days or freeze for up to 2 months.
Why does this recipe use mascarpone instead of cream cheese?
Mascarpone is richer, creamier, and less tangy than cream cheese. It provides the silky tiramisu flavor and soft interior without the sharper profile of cream cheese.
Can I use instant espresso or espresso powder?
Yes. Dissolve 1–2 teaspoons of instant espresso or espresso powder in 1 cup of hot water for a strong brew, then cool. Adjust strength to taste.
What if my cookies are too flat?
Chill the dough for 30 minutes before baking to limit spread. Ensure butter was softened, not melted. Slightly reduce oven temperature by 10–15°F if they brown too fast.
How do I keep the centers soft but not raw?
Bake until edges are set and centers look slightly underbaked; they will continue to firm as they cool. Remove at 10 minutes if near edges are set, otherwise add up to 2 more minutes.
Final Thoughts
These tiramisu cookies are an easy way to deliver a classic dessert’s flavors in a portable, shareable form. They’re forgiving, rich, and perfect for coffee lovers.
Please leave a star rating in the recipe card below and pin this to Pinterest if you loved it.
Conclusion
For more cookie inspiration and tiramisu twists, check these related recipes and roundups:
- A lighter snowball-style take on tiramisu cookies at Easy Tiramisu Snowball Cookies – Vanilla Bean.
- A chocolate-forward version with similar coffee notes at Easy Chocolate Tiramisu Cookies – Ems Foodie Fix.
- A curated collection of recipes and ideas that inspired variations at Jake’s Recipe Roundup #1 – by Jake Cohen – Wake and Jake.
- Another home-cook take with visuals and tips at Homemade Tiramisu Cookies – Tasting Thyme.
Tiramisu Cookies
Ingredients
Cookie Base
- 1 cup unsalted butter, softened Room temperature, should not be melted.
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs Room temperature for better mixing.
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour Sifted to avoid lumps.
- 1 cup cocoa powder Use Dutch-processed for smoother flavor.
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup espresso or strong brewed coffee, cooled Ensure it's completely cooled before adding.
- 1 cup mascarpone cheese Use full-fat for rich texture.
- 1 cup chocolate chips (optional) For added richness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and packed brown sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until incorporated.
- In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing.
- Stir in the cooled espresso and mascarpone cheese until smooth and creamy.
- If using, gently fold in chocolate chips.
Baking
- Use a cookie scoop or tablespoon to drop dough onto prepared baking sheets about 2 inches apart.
- Bake for 10–12 minutes until the edges are set but the centers remain slightly soft.
- Remove cookies from oven and let cool on baking sheets for about 10 minutes before transferring to wire racks.
- Dust cooled cookies with cocoa powder just before serving.
