Tiramisu Cookies

tiramisu cookies on a baking tray with cocoa powder dusting

Tiramisu in a cookie form? Need I say more? These are chewy chocolate, coffee cookies swirled with a whipped mascarpone icing and then topped with cocoa powder. Tiramisu Cookies are perfect for pretty much all occasions but since they have a little swirl of icing on top, they actually make a lovely pudding as well as a great one, as you would expect, to have with a cup of tea in the afternoon.

What you’ll need for tiramisu cookies

Butter (salted)
Caster sugar (using both caster and light brown sugar creates that chewy texture we want)
Light brown sugar
Vanilla extract
(this paste is so good)
1 egg
Plain flour
(since we want a chewy cookie, plain flour is great here as we don’t want them to rise or be too thick)
Cocoa powder (unsweetened as you want proper cocoa flavour and not chocolate milk powder)
Espresso powder
Bicarb of soda
Salt
Baking powder

Chocolate chips (dark or milk, these are to stir in at the end and not to be melted down into the batter. Use whatever you prefer. You could also buy a bar of chocolate and chop it rather than chips)
Mascarpone cheese (typical of tiramisu, this has the tanginess you need)
Icing sugar
Double cream

texture of icing for tiramisu cookies
tiramisu cookies before icing on top
piping bag swirling icing onto tiramisu cookie

Frequently Asked Questions

How long do tiramisu cookies last?

Once cooled, don’t ice them if you’re planning to wait to serve them. Transfer them to an airtight container without icing and they’ll keep for 3-4 days. With icing, you want to keep them in the fridge for 2 days.

My tiramisu cookies still look very soft in the centre after baking, are they done?

You do want some softness in the middle to ensure a chewy centre. But sometimes it can be tricky to know. You want the tops to be a little soft still and the edges should be set. Let them cool for a while too, as this will continue to cook and then set the cookie and they’ll firm up.

More recipes you might enjoy

Giant Cookie in a Pan
Simple Chocolate Cake
Banana Bread Bars with Burnt Honey Cream
Double Chocolate Muffins
Triple Chocolate Brownies

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Tiramisu Cookies

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Chewy chocolate, coffee cookies with a whipped mascarpone icing on top to make gorgeous tiramisu cookies in 30 minutes.

  • Author: margie
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: Makes 12 cookies 1x

Ingredients

Scale

For the cookies

  • 115 g salted butter, softened
  • 100 g caster sugar
  • 110 g light brown sugar, packed
  • 1 teaspoon pure vanilla extract
  • 1 egg
  • 175 g plain flour
  • 20 g unsweetened cocoa powder
  • 1 teaspoon (6 g) espresso powder
  • ½ teaspoon bicarbonate of soda
  •  ½ teaspoon salt
  • ¼ teaspoon baking powder
  • 1 cup chocolate chips

For the cream

  • 180 g mascarpone cheese
  • 1 teaspoon vanilla extract
  • 90 g icing sugar
  • 120 g double/heavy cream
  • 1 tablespoon cocoa powder for dusting

Instructions

For the cookies:

  1. In a medium bowl combine flour, cocoa powder, espresso powder, baking soda, sea salt, baking powder. Set aside.
  2. In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream together butter, and sugars until combined.
  3. Beat in egg and vanilla until fluffy.
  4. Mix in the dry ingredients until combined.
  5. Add chocolate chips and beat on low speed to combine.
  6. Scoop the dough onto two lined baking sheets (about 2 tbsp in size). You want with at least 1 ½” between the cookies. Chill in the fridge for at least 30 mins.
  7. Preheat oven to 190c (375 degrees F)
  8. Bake in preheated oven for approximately 8-9 minutes. Take them out when they are just barely set, and starting to crackle around the edges.
  9. Let them sit on the baking pan for 5 minutes before removing to cooling rack to cool completely.

For the icing:

  1. In a medium bowl with an electric mixer or in a stand mixer using the whisk attachment, whip together all of the ingredients until it reaches stiff peaks and it holds its shape. If making ahead of serving, place in the fridge, covered by plastic wrap, until ready to assemble.
  2. When ready to serve, add the cream to a piping bag fitted with a piping tip Pipe the mascarpone cream on top of the cookies in a swirl, starting from the middle and moving outwards. Add a tablespoon of cocoa to fine mesh sieve and finish the cookies with dusting of cocoa powder.

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