These dark chocolate coffee mascarpone sandwich cookies are rich, chewy, and filled with a smooth coffee mascarpone frosting. Instant espresso powder gives the filling a bold coffee flavor that pairs beautifully with the deep cocoa cookies.
The cookie dough comes together easily in one bowl, and the frosting pipes cleanly for neat, bakery-style sandwich cookies. They are indulgent, flavorful, and exactly the kind of dessert that makes it hard to stop at just one.
Chocolate, coffee, and mascarpone are a natural match, and these chocolate coffee mascarpone sandwich cookies bring those flavors together in a compact, irresistible dessert. The cookies are dense and chewy with a dark cocoa flavor, while the coffee mascarpone frosting adds creaminess, sweetness, and a tiramisu-inspired finish.
This recipe was created as a cookie version of a chocolate coffee mascarpone dessert. After testing the dough and filling several times, the final result is a well-balanced sandwich cookie: not too large, not too sweet, and sturdy enough to hold a generous layer of frosting.
The mascarpone appears in both the cookie dough and the filling. In the dough, it adds tenderness and richness. In the frosting, it creates a silky, creamy texture that softens the buttercream and gives it a luxurious finish. Because mascarpone is delicate, it is important to handle it gently, especially when making the frosting.
These dark chocolate sandwich cookies are excellent with coffee, espresso, or a glass of milk. They also make a beautiful dessert for gatherings, holiday cookie trays, birthdays, or any time you want a homemade cookie with a little extra elegance.
Ingredient notes
See the recipe card for the full ingredient list and exact quantities.
Unsalted butter is used in both parts of this recipe. Melted butter keeps the chocolate cookies chewy and easy to mix, while softened butter creates the base for the coffee mascarpone frosting.
Brown sugar adds moisture and a light caramel note to the cookie dough. It also helps create the dense, chewy texture that makes these cookies ideal for sandwiching.
Natural cocoa powder gives the cookies their deep chocolate flavor. Use natural cocoa powder rather than Dutch-process cocoa, because the recipe is balanced for the acidity and leavening reaction of natural cocoa.
Mascarpone cheese brings richness and a creamy texture to both the cookies and the frosting. For best results, use it chilled from the refrigerator and stir it briefly before adding it to loosen the texture.
Espresso powder gives the frosting a concentrated coffee flavor. It is mixed with vanilla extract first to help it dissolve evenly before being added to the buttercream.
Instructions
Combine the brown sugar, melted butter, cocoa powder, and vanilla extract in a large mixing bowl.
Stir until the mixture is smooth and fully combined.
Add the egg to the chocolate mixture.
Mix until the egg is completely incorporated.
Add the loosened, chilled mascarpone cheese.
Stir until the mascarpone is fully blended and no white streaks remain.
Add the flour, baking soda, baking powder, and salt.
Mix only until combined. Do not overmix. Chill the dough for 30 minutes, or until it is firm enough to scoop.
Scoop level 1 tablespoon portions of dough, about 16 grams each, and roll them into balls.
Bake 12 cookies at a time at 350 degrees Fahrenheit for 9 minutes.
Mix the espresso powder and vanilla extract together to form a smooth slurry.
Cream the butter for 2 to 3 minutes, then add the powdered sugar, espresso slurry, and salt.
Whip the frosting until light, fluffy, and evenly combined.
Add the loosened chilled mascarpone cheese.
Fold the mascarpone into the frosting gently with a spatula. Do not overmix.
Transfer the frosting to a 16 inch piping bag fitted with a large round tip.
Pipe a generous tablespoon of frosting onto the flat underside of one cookie.
Top with a second cookie and press gently until the filling reaches the edges. Repeat with the remaining cookies.
Make ahead and storage instructions
Make ahead instructions:
- Cookie dough: The dough can be made up to 3 days in advance and stored in the refrigerator. It can also be frozen for up to 3 months. Thaw frozen dough in the refrigerator overnight before baking.
- Baked cookies: The chocolate cookies can be baked ahead and stored unfrosted in an airtight container at room temperature for up to 5 days, or frozen for up to 1 month.
- Frosting: The coffee mascarpone frosting can be made up to 3 days ahead. For best results, place it in a piping bag right after making it, seal the bag, and refrigerate. Let the filled bag sit at room temperature for 30 to 60 minutes before piping. Do not re-whip the frosting, because mascarpone can break and turn grainy.
- Assembled cookies: Once filled, chill the sandwich cookies until set, then store them in an airtight container in the refrigerator.
Frequently asked questions
Yes. This recipe works with different scoop sizes, but the baking time and final yield will change. A level 1 tablespoon portion, about 16 grams of dough, makes medium cookies that are easy to fill and eat. This size gives about 48 cookies, or 24 filled sandwich cookies, with each sandwich measuring about 2 ¼ inches across.
For larger cookies, use about 26 grams of dough per cookie and bake for approximately 12 minutes. For smaller cookies, use about 6 grams of dough per cookie and bake for approximately 8 minutes. Keep the oven temperature at 350 degrees Fahrenheit and adjust spacing on the baking sheet as needed.
Variations
- Fill the chocolate cookies with dulce de leche for a creamy caramel-style sandwich cookie.
- Use the baked cookies to make ice cream sandwiches with small scoops of your favorite ice cream.
- Add a light dusting of cocoa powder to the finished cookies before serving for a simple decorative finish.
More cookie recipes
-
Double Chocolate Chip Cookie Bars
-
Golden Oreo Cookies
-
Homemade Oreo Cookies
-
Chocolate Peanut Butter Cup Cookies
Love this recipe? Please leave a comment and star rating. Your feedback, suggestions, and adaptations are helpful to other bakers.
Recipe
Chocolate Coffee Mascarpone Sandwich Cookies
Ingredients
Chocolate mascarpone cookies
- 300 grams brown sugar
- 180 grams all-purpose flour
- 170 grams unsalted butter, melted
- 80 grams natural cocoa powder, not Dutch-process or alkalized
- 75 grams mascarpone cheese, chilled
- 1 large egg, room temperature
- 10 mL vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ teaspoon baking powder
Coffee mascarpone frosting
- 300 grams powdered sugar, sifted
- 150 grams unsalted butter, room temperature
- 75 grams mascarpone cheese, chilled
- 1 tablespoon espresso powder
- 10 mL vanilla extract
- ¼ teaspoon kosher salt
Instructions
Chocolate mascarpone cookies
- In a large bowl, stir the melted butter, brown sugar, cocoa powder, and vanilla extract until thoroughly combined.
- Add the egg and mix until fully incorporated.
- Add the chilled mascarpone cheese and stir until no streaks remain. Scrape the sides and bottom of the bowl to make sure the mixture is even.
- Add the flour, baking soda, baking powder, and salt. Stir just until combined. Do not overmix.
- Cover the bowl and chill the dough in the refrigerator for 30 minutes, or until it is firm enough to scoop.
- Preheat the oven to 350 degrees Fahrenheit, or 177 degrees Celsius, with a rack in the center.
- Scoop level 1 tablespoon portions of dough, about 16 grams each, and roll them into balls. Arrange 12 dough balls on a parchment-lined baking sheet, leaving room for spreading.
- Bake for 9 minutes, until the cookies are flat and just beginning to set around the edges. The centers should still look slightly soft.
- While the cookies are still hot, use a round cookie cutter or the rim of an upside-down glass to gently shape each cookie into an even circle.
- Cool the cookies on the baking sheet for 10 minutes, then transfer them to a wire rack. Repeat with the remaining dough.
Coffee mascarpone frosting
- In a small bowl, stir the espresso powder and vanilla extract together until the espresso dissolves and forms a smooth slurry.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the softened butter for 2 to 3 minutes, until light and airy.
- Add the powdered sugar, salt, and espresso slurry. Mix on low until combined, then increase to medium speed and beat for 2 to 3 minutes, scraping the bowl as needed, until light and fluffy.
- Gently fold in the loosened mascarpone with a spatula. Do not overmix, or the mascarpone may split and become grainy.
Assembly
- Transfer the frosting to a 16 inch piping bag fitted with a large round open tip.
- Pair cookies of similar size. Turn one cookie flat side up and pipe about 1 generous tablespoon, or approximately 18 grams, of frosting in the center.
- Place a second cookie on top and press gently until the filling reaches the edges. Repeat with the remaining cookies.
- Place the assembled sandwich cookies on a baking sheet and refrigerate until the filling is firm. Once set, transfer them to an airtight container and store in the refrigerator.
Equipment
- 16 inch piping bag
- Large round piping tip
- Small cookie scoop
- Parchment-lined baking sheets
Notes
Working with mascarpone: Mascarpone is delicate and can break if it is over-whipped. Beat the butter and sugar first, then gently fold the mascarpone into the frosting with a spatula.
Once the coffee mascarpone frosting is made, do not re-whip it. If making it ahead, transfer it directly to a piping bag, refrigerate it, and let it soften at room temperature before using.