Stunning Tiramisu Cookies inspired by Italy’s favourite dessert. These chewy chocolate chip espresso cookies are topped with a simple mascarpone cream frosting and a generous dusting of cocoa powder. Ready to eat in one hour!
I love chocolate chip cookies, but these Tiramisu Cookies might be the best thing to come out of my kitchen in a long time.
While I’m not a coffee drinker, these chewy coffee cookies have everything we love about tiramisu and more.
There’s a buttery cookie, filled with espresso powder and chocolate chips, all frosted with a three-ingredient mascarpone cream and finished with a dusting of cocoa powder.
They’re chewy and a little crispy with a cloud-like frosting that transforms them from a really good cookie to a decadent dessert. It’s all the flavours of Tiramisu in cookie form. Ya welcome!
Why you will love this recipe
- Easy: Even though these Tiramisu Cookies look amazing, they’re quite simple to make – even for beginner bakers.
- Fast: There’s no need to chill the dough, so these cookies can be made and frosted in one hour.
- Dessert-like: Just like my Strawberries And Cream Cookies, these are frosted cookies. So you can enjoy all the flavours of traditional Tiramisu in a simple cookie-based dessert.
- Perfect for sharing: This recipe makes 12 cookies, so these Tiramisu Cookies can easily feed a hungry crowd.
These are so good! Like SO GOOD!!! Thank you for an utterly delicious cookie recipe that’s so easy. Everyone should bake these!
– Kylie
Recipe testing
I have a confession. I don’t like coffee. I don’t drink it and I never have. But I will always add coffee to my favourite Moist Chocolate Cake.
Last year, I signed up to do a cake decorating class at Co Bake Space here in Melbourne. As part of the class, Alicia made us all a Tiramisu Cookie. One bite in, even this coffee skeptic was swooning.
So of course, I went into my kitchen to recreate this flavour sensation. I used my favourite White Chocolate Chip Cookie recipe which makes a soft and chewy cookie with crisp edges (with no chilling the dough).
And I added some finely ground espresso powder for that coffee tang. Then I took my mascarpone frosting from my favourite Pistachio Cake.
Just three ingredients makes the most cloud-like frosting, just like the creamy filling in a traditional tiramisu.
My first attempt was heaven to me. But I got five different taste testers (all coffee drinkers) to tell me their thoughts. They all said, amazing cookie, but not enough coffee!
So in my next attempts I increased the coffee and the feedback was 10/10. When you combine the chewy texture of these Chocolate Chip Cookies with the earthiness of the coffee and the creaminess of the whipped cream frosting, you have one mouth-watering dessert.
The best part? Unlike traditional tiramisu which requires multiple steps and a long chill time, these cookies can be made from start to finish in ONE HOUR.
Ingredients
This Tiramisu Cookie recipe only calls for a handful of common baking ingredients. Here’s my advice on the key things you’ll need (and why), along with any substitutions you can make.
- Brown sugar AND caster sugar: For the perfect soft and chewy cookies with crispy edges, I recommend using a mix of brown sugar and caster sugar. If you don’t have access to caster sugar, you can use granulated sugar instead.
- Coffee: I tested this recipe using instant espresso coffee powder that was finely ground. You can use any coffee you like as long as it’s finely ground – if the granules are too big, they’ll give the cookie a gritty texture. See notes in the recipe card for adjusting the amount of coffee depending on your taste – or omit entirely if you want a kid-friendly version. Chocolate-misu anyone?
- Mascarpone cheese: This soft-set cream cheese is perfect for a tiramisu-inspired frosting. If you don’t have access to mascarpone cheese, creme fraiche or sour cream will give you a similar result. Or you could even use cream cheese (but I’d use a bit less, say 1/2 cup).
- Cream: You’ll need thickened cream or heavy cream – or any cream that is high fat and says it is suitable for whipping.
- Cocoa power: Any unsweetened cocoa powder will work. You can use natural cocoa powder or Dutch-processed cocoa powder.
See recipe card below for a full list of ingredients and measurements.
How to make Tiramisu Cookies
These Tiramisu Cookies are surprisingly easy to make. You can use a hand mixer like I have here, or a stand mixer fitted with a paddle attachment.
Here’s a step-by-step guide, with the full instructions included in the recipe card below.
Step 1: In a large mixing bowl, add softened butter and sugars and beat using an electric mixer on medium speed until smooth and creamy.
Step 2: Add vanilla and egg and beat on medium speed until combined.
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Step 3: Add flour, baking soda, coffee and salt and beat again on low speed just until a soft cookie dough forms.
Step 4: Add chocolate chips and stir through cookie dough.
Step 5: Use a cookie scoop or spoon to portion out cookie dough (roughly 1.5 tablespoons each) into balls and roll smooth using the palm of your hands.
Step 6: Place cookie dough balls on baking trays, leaving room for the cookies to spread. Bake for 11-12 minutes or until golden brown.
Step 7: Leave cookies to cool completely on a wire cooling rack. To speed up the process, place cookies in the fridge to chill.
Step 8: In a medium bowl, add mascarpone, cream and vanilla. Beat with an electric mixer on medium speed until thick and creamy.
Step 9: Pipe using a piping bag fitted with a large round tip (or spread with a spoon) an even layer of frosting onto cooled cookies.
Step 10: Finally, dust the top of the cookies with cocoa powder.
Storage instructions
Storage: Keep cooled cookies in an airtight container at room temperature. Once cookies are frosted, store them in an airtight container in the fridge.
Make-ahead instructions: These cookies can be made from start to finish in an hour but if you need to prep ahead for an event or an easy dinner party dessert, you can make the cookie dough balls and freeze them ahead of time.
Then just bring them back to room temperature and bake the cookies as per instructions below.
Likewise, the mascarpone cream can be made one day in advance and kept covered in an airtight container in the fridge. Then just assemble cookies when you wish!
Frequently asked questions
ABSOLUTELY. You can just omit the coffee and keep everything else the same. Perfect for non-coffee drinkers or the kids! I actually like the OG version with just 2 teaspoons of coffee powder as it offers just a hint of coffee but is not overpowering for those who don’t typically enjoy the taste of coffee.
If you don’t have mascarpone cheese, you could try creme fraiche or full fat sour cream.
Yes. Keep the cooled cookies in an airtight container at room temperature and the frosting in an airtight container in the fridge. Then just frost and dust when you are ready to serve. Alternatively, the frosted cookies do keep surprisingly well overnight in the fridge.
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Let’s Bake
Tiramisu Cookies
Chewy Tiramisu Cookies topped with a creamy mascarpone frosting.
Ingredients
Chocolate chip espresso cookies
- 115 grams (1/2 cup or 1 stick) unsalted butter, softened
- 90 grams (1/2 cup) brown sugar
- 50 grams (1/4 cup) caster sugar or granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
- 210 grams (1 and 1/2 cups) plain flour or all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 6 grams (1 level 15ml tablespoon) espresso coffee powder, finely ground (see notes)
- 110 grams (2/3 cup) chocolate chips
Mascarpone cream frosting
- 240 ml (1 cup) thickened cream or heavy cream, (see notes)
- 170 grams (2/3 cup) mascarpone cream
- 1 teaspoon vanilla extract
- 1–2 tablespoons cocoa powder
Instructions
- Line two baking trays with baking or parchment paper. Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.
- In a large mixing bowl, add butter and sugars and beat using an electric mixer on medium speed until smooth and creamy.
- Add vanilla and egg and beat on medium speed until combined. Add flour, baking soda, coffee and salt and beat on low speed just until a soft cookie dough forms.
- Stir through chocolate chips. Scoop out cookie dough (roughly 1.5 tablespoons each) into balls and roll smooth using the palm of your hands.
- Place cookie dough balls on baking trays, leaving room for the cookies to spread. Bake for 11-12 minutes or until golden brown.
- Leave cookies to cool completely on a wire rack. To speed up the process, place cookies in the fridge to chill.
- In a large mixing bowl, add cream, mascarpone and vanilla. Beat with an electric mixer on medium speed until soft peaks. Mixture should be thick and creamy.
- Use a piping bag fitted with a large round tip or just a dessert spoon to spread an even layer of frosting onto each cookie (ensuring the cookies have completely cooled).
- Use a fine sieve to lightly dust the top of the cookies with cocoa powder.
Notes
Coffee: I tested this recipe using espresso coffee powder that was finely ground. You can use any coffee you like as long as it’s finely ground – if the granules are too big, they’ll give the cookie a gritty texture. As a non-coffee drinker 2 teaspoons was my ideal, but coffee drinkers said 1 tablespoon offered a stronger coffee taste without compromising on the texture or sweetness. Too much more than that would start to add bitterness to the cookie. Omit the coffee entirely for a kid-friendly version.
Mascarpone cheese: If you don’t have access to mascarpone cheese, creme fraiche or sour cream will give you a similar result. Or you could use regular cream cheese but I’d use a bit less, say 1/2 cup.
Cream: You’ll need thickened cream or heavy cream or any cream that is high fat (35% fat) and says it is suitable for whipping.
Cocoa power: Any unsweetened cocoa powder will work. You can use natural cocoa powder or Dutch-processed cocoa powder.
Storage: Keep cooled cookies in an airtight container at room temperature. Once frosted, keep cookies covered in the fridge.
Make-ahead: If you need to prep ahead of time, you can make the cookie dough balls and freeze them. Bring them back to room temperature and bake as per instructions. Likewise, the mascarpone cream can be made one day in advance and kept covered in an airtight container in the fridge.
Nutrition Information
Serving Size: 1 cookie Calories: 323 Sugar: 17.3 g Sodium: 120.9 mg Fat: 20.5 g Carbohydrates: 31.4 g Protein: 3.9 g Cholesterol: 65.3 mg
Hi, I’m Jess, the creator of Sweetest Menu and the author of Something Sweet. A self-taught baker and published recipe writer who can’t stop making easy and delicious baking recipes.
Mr jery says
Wow, these Tiramisu Cookies look absolutely stunning! 🍪☕ I love how you’ve captured the essence of Italy’s favorite dessert in cookie form—the chewy espresso base with that mascarpone cream frosting and cocoa dusting sounds like pure heaven. And ready in just an hour? That’s definitely going straight on my must-bake list!
Jessica Holmes says
I hope you enjoy them!
Kylie says
These are so good! Like SO GOOD!!! Thank you for an utterly delicious cookie recipe that’s so easy – the ease belies how good they are. I am a huge Tiramisu fan so I feel my ***** rating really counts 😉
They are delicious straight from the fridge, and would make a perfect pudding. Everyone should bake these!
Jessica Holmes says
I’m so glad you loved them Kylie! Thank you for the lovely feedback.
Josh says
As a big Tiramisu fan, I loved these!
Jessica Holmes says
Love hearing that Josh!