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Decadent Tiramisu Sandwich Cookies

Decadent Tiramisu Sandwich Cookies Perfect for Coffee Lovers

Delight in these Decadent Tiramisu Sandwich Cookies, a perfect treat for coffee lovers with creamy coffee filling nestled between soft cookies.
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Prep Time 45 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 1 hour 27 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: Italian
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 ¼ cups all-purpose flour Substitute with a gluten-free flour blend for a gluten-free option.
  • ½ cup unsweetened cocoa powder Use Dutch-processed for a deeper taste.
  • 1 teaspoon baking powder Ensure it’s fresh for optimal rise.
  • pinch salt Just a pinch can balance the sweetness.
  • ½ cup unsalted butter Can be replaced with dairy-free butter for vegan options.
  • ¾ cup granulated sugar Brown sugar can provide a deeper flavor profile.
  • 1 large egg For an egg-free version, use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water).
For the Filling
  • 8 ounces mascarpone cheese Cream cheese mixed with heavy cream can be a good substitute.
  • ½ cup powdered sugar Adjust to your desired sweetness level.
  • ¼ cup brewed espresso Instant coffee can be simply mixed with hot water.
  • 1 teaspoon vanilla extract Opt for pure vanilla for the richest taste.
Optional Topping
  • as needed cocoa powder A dusting on top brings a hint of bitterness.

Equipment

  • mixing bowl
  • baking sheet
  • Whisk
  • hand mixer
  • spatula
  • Parchment paper
  • cookie scoop

Method
 

Directions
  1. In a large mixing bowl, whisk together all-purpose flour, cocoa powder, baking powder, and salt until well combined.
  2. In a separate bowl, cream unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes.
  3. Add eggs one at a time, mixing well after each, then gradually combine dry ingredients with wet until a soft dough forms.
  4. Cover the dough with plastic wrap and refrigerate for about 30 minutes.
  5. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  6. Roll the chilled dough into 1-inch balls, placing them 2 inches apart on the baking sheet, then flatten them slightly.
  7. Bake the cookies for 10-12 minutes, until edges are set and centers look slightly soft.
  8. Once baked, allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack.
  9. In a medium mixing bowl, combine mascarpone cheese, powdered sugar, brewed espresso, and vanilla extract; whip until smooth.
  10. Spread a generous layer of mascarpone filling on the flat side of one cooled cookie and top with another cookie.
  11. Dust the tops with cocoa powder if desired, and place on a serving plate.

Nutrition

Serving: 1cookieCalories: 200kcalCarbohydrates: 25gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 90mgPotassium: 50mgFiber: 1gSugar: 12gVitamin A: 150IUCalcium: 30mgIron: 1mg

Notes

Allow cookies to cool completely before adding the filling to prevent it from melting. For best flavor, let the filled cookies sit for a few hours before serving.

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