Tiramisu Cookies: Espresso Dough & Mascarpone White Chocolate
These Tiramisu Cookies are chewy, buttery, coffee-forward, and layered with chocolate chunk cookie dough, espresso cookie dough, and creamy mascarpone white chocolate. They capture all the cozy tiramisu flavors—espresso, mascarpone, vanilla, and chocolate—but baked into a thick, bakery-style cookie.
The dough is divided into two distinct halves: one remains a classic vanilla-chocolate, while the other is infused with coffee extract and espresso powder. These are then layered with frozen mascarpone dollops to create beautiful creamy pockets throughout.
Highlights Of This Recipe
Multidimensional Texture: Combines chewy cookie dough with frozen mascarpone dollops for creamy pockets in every bite.
Deep Coffee Flavor: Features a dual-dough method using both coffee extract and instant espresso powder.
Bakery-Style Finish: Utilizes browned butter and a chill-time for a thick, indulgent texture.
Elevated Ingredients: Upgrades the standard cookie with mascarpone and melted white chocolate.
My Tips for Success
Brown Your Butter: Start with 120 g of unsalted butter to ensure you yield approximately 100 g of brown butter after browning.
Freeze the Dollops: The mascarpone white chocolate mixture must be frozen for about 1 hour, or until firm, before layering.
Overnight Chill: For the best flavor and texture, plan to chill the assembled cookie dough balls overnight before baking.
Secrets for the Perfect Tiramisu Cookies
Temperature Control: Keep the mascarpone dollops in the freezer until the exact moment of layering so they stay creamy and visible in the cookies.
The "Scoot" Technique: To achieve round edges, scoot the cookies while they are still warm immediately after removing them from the oven.
The Cold Factor: While delicious warm, chilling these cookies after baking firms up the mascarpone and deepens the espresso flavor.
Yield: Approximately 10–12 cookies (estimated)
Ingredients
Cookie Dough
125 g unsalted butter, weighed before browning
1 tsp honey
145 g light brown sugar
30 g granulated sugar
1 large egg
1 egg yolk
½ tbsp vanilla extract
195 g all-purpose flour
½ tsp baking soda
½ tsp baking powder
½ tsp salt
130 g chocolate shards
Espresso Half
2 tsp coffee extract
1 tsp instant espresso powder
Mascarpone White Chocolate Dollops
100 g mascarpone
115 g white chocolate, melted
1 tsp vanilla extract
1 tsp coffee extract
Pinch of salt
Instructions
1. Mascarpone White Chocolate Dollops
Melt the white chocolate until smooth.
Add the mascarpone, vanilla, coffee extract, and salt.
Mix until smooth and fully combined.
Spoon or spread the mixture onto a parchment-lined baking sheet.
Freeze for about 1 hour, or until firm.
Once chilled, scoop or break into small dollops and keep frozen until ready to layer.
2. Make the Cookie Dough
Brown the butter, yielding to aproximately 100-105g of browned butter total. Set aside to slightly cool.
In a bowl, whisk together the flour, baking soda, baking powder, and salt.
In a separate bowl, cream together the cooled brown butter, honey, and both sugars until lightened.
Add the egg, egg yolk, and vanilla. Mix until smooth, glossy, and slightly fluffy.
Add the dry ingredients and mix until a soft dough forms.
Divide the dough in half.
To one half, add the coffee extract and instant espresso powder; fold until combined.
To the other half, add the chocolate shards and fold until distributed.
3. Layer the Cookies
Take small pieces of the chocolate chunk dough, espresso dough, and frozen mascarpone dollops.
Layer them together, alternating pieces until a dough ball is formed.
Repeat until all dough is used.
Scoop onto a lined baking sheet.
Chill overnight for the best flavor and texture.
4. Bake
Preheat oven to 350°F and line a baking sheet with parchment paper.
Space the chilled dough balls apart on the sheet.
Bake for 14–15 minutes, depending on your preferred doneness.
Remove from the oven and scoot the cookies while warm for round edges.
Let cool on the baking sheet before moving.
Notes
Keep the mascarpone dollops frozen until layering so they stay creamy and visible.
These are delicious slightly warm, but also great when served cold.
Once chilled, the mascarpone firms up and the espresso flavor deepens, making them extra chewy.
Q & A:
Q. Can I skip the overnight chill?
For the best results, chilling overnight is recommended as it allows the espresso flavor to deepen and creates the best texture.
Q. What if my mascarpone dollops melt while I'm working?
It is important to keep them frozen until the moment of layering to ensure they stay visible in the baked cookie.
Q. Why do I need to weigh the butter before and after browning?
You start with 120 g of butter to ensure you have roughly 100 g of browned butter remaining after the water evaporates during the browning process.
Show Me Your Work!
I love seeing your bakes! If you make these Tiramisu Cookies, tag @sashacakeschicago on social media or leave a comment below. Happy baking!
If you loved the bakery-style results of these Tiramisu Cookies, you will find even more inspiration in my Fantastic Pastry Cookies ebook. This guide is curated specifically for the home baker who wants to master unique flavor combinations right in their own kitchen 🍰✨
Download the Fantastic Pastry Cookies Ebook Here
Disclaimer: Some links in this post are affiliate links, which means I may earn a small commission if you make a purchase—thank you for supporting my baking projects!
Tiramisu Cookies: Espresso Dough & Mascarpone White Chocolate
These Tiramisu Cookies are chewy, buttery, coffee-forward, and layered with chocolate chunk cookie dough, espresso cookie dough, and creamy mascarpone white chocolate. They capture all the cozy tiramisu flavors—espresso, mascarpone, vanilla, and chocolate—but baked into a thick, bakery-style cookie.
Ingredients
- 120 g unsalted butter, weighed before browning
- 100 g brown butter (approximate yield after browning)
- 145 g dark brown sugar
- 30 g granulated sugar
- 1 large egg
- 1 egg yolk
- ½ tbsp vanilla extract
- 195 g all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 130 g chocolate shards
- 2 tsp coffee extract
- 1 tsp instant espresso powder
- 100 g mascarpone
- 115 g white chocolate, melted
- 1 tsp vanilla extract
- 1 tsp coffee extract
- Pinch of salt
Instructions
- Melt the white chocolate until smooth.
- Add the mascarpone, vanilla, coffee extract, and salt.
- Mix until smooth and fully combined.
- Spoon or spread the mixture onto a parchment-lined baking sheet.
- Freeze for about 1 hour, or until firm.
- Once chilled, scoop or break into small dollops and keep frozen until ready to layer.
- In a bowl, whisk together the flour, baking soda, baking powder, and salt.
- In a separate bowl, cream together the cooled brown butter and both sugars until lightened.
- Add the egg, egg yolk, and vanilla. Mix until smooth, glossy, and slightly fluffy.
- Add the dry ingredients and mix until a soft dough forms.
- Divide the dough in half.
- To one half, add the coffee extract and instant espresso powder; fold until combined.
- To the other half, add the chocolate shards and fold until distributed.
- Take small pieces of the chocolate chunk dough, espresso dough, and frozen mascarpone dollops.
- Layer them together, alternating pieces until a dough ball is formed.
- Repeat until all dough is used.
- Scoop onto a lined baking sheet.
- Chill overnight for the best flavor and texture.
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Space the chilled dough balls apart on the sheet.
- Bake for 14–15 minutes, depending on your preferred doneness.
- Remove from the oven and scoot the cookies while warm for round edges.
- Let cool on the baking sheet before moving.
Notes
- Keep the mascarpone dollops frozen until layering so they stay creamy and visible.
- These are delicious slightly warm, but also great when served cold.
- Once chilled, the mascarpone firms up and the espresso flavor deepens, making them extra chewy.
