These dark chocolate coffee mascarpone sandwich cookies are rich and chewy. Sandwiched between the cookies is a creamy, flavorful coffee mascarpone frosting made with instant espresso powder for extra punch.
It's an easy, one bowl cookie dough, and the frosting pipes beautifully. They're an irresistible, sneak to the cookie jar * just one more time * dessert.
There seems to be a theme here to some of my recipes - I buy a restaurant sized amount of some ingredient and then need to come up with ways to dispense with it all in a short amount of time.
With my first 5 pound tub of mascarpone cheese I made this reader favorite chocolate coffee mascarpone tart. Faced with another large amount of leftover mascarpone, I decided to recreate the key flavors of my tiramisu inspired tart, but in cookie form.
Three test batches of cookies later, I settled on the perfectly sized dark chocolate cookie sandwich. The coffee mascarpone frosting was a challenge as well. I needed to find the right ratio of mascarpone to butter to keep the frosting from breaking. There's a lot of extra frosting in my fridge right now. Still, the testing was all worth it.
These deliciously dense and flavorful coffee mascarpone cream filled cookies are perfect with a cup of coffee, or on their own at any time. I've eaten them first thing in the morning (coffee, after all) and late at night, and at all hours in between. They always hit the spot.
For another boost of caffeine, check out all the coffee recipes in my repertoire.
And for more sandwich cookies, try my homemade Oreo cookie recipe, these flourless chocolate hazelnut baci di Alassio, and light, melt-in-your-mouth dulce de leche filled Argentine alfajores.
Ingredients
FOR THE CHOCOLATE SANDWICH COOKIES
Unsalted butter – Using unsalted butter allows you to control the total quantity of salt in the recipe. Melting the butter makes this a really easy cookie recipe to whip together without a mixer. It also gives you a more chewy, dense cookie.
Brown sugar - Brown sugar keeps these cookies moist and chewy. Like the melted butter, it also results in a denser cookie.
Natural cocoa powder - Natural cocoa powder (not Dutch process or alkalized) is the cocoa to use here.
I tested both types, and the natural cocoa provides a better textured, slightly more leavened cookie with better flavor than the Dutch process variety.
Egg - One large egg should be at room temperature prior to adding.
Mascarpone cheese - The mascarpone should be added chilled, directly from the fridge. It's soft enough to incorporate it into the batter while cold with no issue.
FOR THE COFFEE MASCARPONE FROSTING
Unsalted butter - The butter should be cubed and at room temperature.
Powdered sugar - Be sure to sift the powdered sugar well before adding it to avoid lumps.
Mascarpone cheese - The mascarpone should be chilled and added directly from the fridge.
Vanilla extract - Along with adding flavor, the vanilla helps dissolve the espresso powder without adding any additional liquid to the recipe.
Espresso powder - Instant espresso powder flavors the coffee mascarpone filling. It’s more concentrated than instant coffee.
You can read more about instant espresso powder and its uses. It’s my go-to when baking with coffee. If you can't source any, feel free to use instant coffee granules. You might need to use a bit more; taste and adjust as needed.
Storage
Store: Store these cookies in an airtight container in the refrigerator (due to the mascarpone frosting).
Freeze: I don't recommend freezing these cookies as freezing can alter the texture of mascarpone. If you do want to try freezing them, test a single cookie first!
That said, these cookies store incredibly well in an airtight container in the refrigerator, and should remain fresh for several weeks (although I know ours disappeared far before then...)
Make ahead: The cookies (without the frosting) can be made ahead and stored in an airtight container in the refrigerator for several days, or in the freezer for up to a month.
The coffee mascarpone frosting should be made and piped immediately to avoid impacting the temperature and texture (it should not be re-whipped). You can fill the sandwich cookies several days in advance and store them in the refrigerator.
Frequently asked questions
Use a cookie scoop to create uniform dough balls. Roll the cookie dough into smooth balls prior to baking. This will help create a nice, circular shaped cookie once baked.
Immediately after baking, use a round cookie cutter or the rim of an upside down glass to swirl the cookies back into a round shape. This will only work as soon as they are removed from the oven and still hot and pliable.
To do this, place the cookie cutter or glass around the cookie. Swirl it in gentle circles around the cookie to push it back into a round shape.
Yes! I tested this recipe with a variety of different cookie scoops. I decided to use a simple 1 Tablespoon amount for the dough (leveled, 16 grams) as it makes a manageable 2 ¼ inch (5.7 cm) diameter cookie and is a standard measure that most home bakers have on hand.
However, it's easy to adjust for different sized sandwich cookies. Here are some alternate sizes, with the resulting outcomes.
Please note that you will need to adjust the spacing on the baking sheets, as well as baking times for different sized cookies. The oven temperature should remain the same at 350 degrees Fahrenheit.
1 ½ Tablespoon cookie scoop- 26 grams of dough, 40mm, medium scoop. This will make about 32 larger cookies, or 16 filled sandwich cookies that are 3 inches (7.6 cm) in diameter. Bake for 12 minutes.
1 Tablespoon cookie scoop - this is the size as written in the recipe, and seen in the photos - 16 grams of dough, 35mm, small scoop. This will make about 48 medium cookies, or 24 filled sandwich cookies that are 2 ¼ inches (5.7 cm) in diameter. Bake for 9 minutes.
½ Tablespoon cookie scoop - 6 grams of dough, 25mm, extra small scoop. This will make about 100 smaller cookies (it's a LOT), or 50 filled sandwich cookies that are 1 ¾ inches (4.4 cm) in diameter. Bake for 8 minutes.
While I've tested various cookie sizes, I have NOT checked to see if the amount of frosting listed here is the appropriate amount for the larger or smaller cookie size. If you do adjust the cookie size for filled cookies, please leave a comment with your experience!
Variations
- Replace the coffee mascarpone buttercream frosting with creamy, milk caramel flavored dulce de leche.
- Use the cookies to make ice cream sandwiches with small scoops of your favorite ice cream flavor. They'd be so good with the peanut butter ice cream from my chocolate peanut butter ice cream bar recipe!
Love this recipe? Please leave a comment and star rating. ★★★★★ Your feedback, suggestions, and adaptations are very helpful to other bakers!
📖 Recipe
Chocolate Coffee Mascarpone Sandwich Cookies
INGREDIENTS
CHOCOLATE MASCARPONE COOKIES
- 170 grams (12 Tablespoons, ¾ cup) unsalted butter, melted
- 330 grams (1⅔ cups) brown sugar
- 80 grams (1 cup) cocoa powder, Natural (not Dutch process or alkalized)
- 2 teaspoons vanilla extract
- 1 large egg, room temperature
- 75 grams (⅓ cup) mascarpone cheese, chilled from fridge
- 180 grams (1½ cups) all purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon kosher salt
COFFEE MASCARPONE FROSTING
- 2 teaspoons vanilla extract
- 1 Tablespoon espresso powder, instant
- 150 grams (⅔ cup) unsalted butter, room temperature
- 330 grams (2 ¾ cups) powdered sugar, sifted
- ¼ teaspoon kosher salt
- 75 grams (⅓ cup) mascarpone cheese, chilled from fridge
INSTRUCTIONS
CHOCOLATE MASCARPONE COOKIES
- In a large bowl, stir melted butter, brown sugar, cocoa powder and vanilla extract together until thoroughly combined.170 grams (12 Tablespoons, ¾ cup) unsalted butter, 330 grams (1⅔ cups) brown sugar, 80 grams (1 cup) cocoa powder, 2 teaspoons vanilla extract
- Add egg and mix until incorporated.1 large egg
- Add chilled mascarpone cheese and stir until no streaks are visible. Scrape the sides and bottom of the bowl with a spatula to ensure all ingredients are combined.75 grams (⅓ cup) mascarpone cheese
- Add flour, baking soda, baking powder and salt. Stir until just combined - do not overmix.180 grams (1½ cups) all purpose flour, ½ teaspoon baking soda, ¼ teaspoon baking powder, ½ teaspoon kosher salt
- Cover bowl and place in the fridge for dough to set up for 30 minutes so that dough is firm enough to be workable.
- Place rack in the center of the oven and preheat to 350° Fahrenheit (177° Celsius, Gas mark 4).
- Scoop 1 Tablespoon (leveled, 16 grams weight) portions of dough and roll into balls. Place 11 balls of dough (two rows of 4, one staggered row of 3 in center) onto a parchment covered baking sheet, leaving enough space between for spread.
- Bake for 9 minutes, until cookies are uniformly flat and just beginning to firm around the edges. The centers will still be slightly soft.
- Remove from oven. Working quickly, while cookies are still hot, use a circular cookie cutter or the rim of a glass turned upside down to gently push each cookie back into a circular shape.
- Cool for 10 minutes on baking sheet, then transfer to cooling rack. Repeat with remaining cookies.
COFFEE MASCARPONE FROSTING
- Measure vanilla out into an extra small prep bowl. Add the instant espresso powder and stir to fully dissolve in the liquid. Set aside.2 teaspoons vanilla extract, 1 Tablespoon espresso powder
- To the bowl of a stand mixer fitted with the whisk attachment, add the butter. Beat until smooth and well mixed.150 grams (⅔ cup) unsalted butter
- Add the powdered sugar, salt and vanilla mixture from above. Whisk on low until combined, then increase speed to medium and beat for a few minutes, until light and fluffy. Scrape down bowl with a spatula.330 grams (2 ¾ cups) powdered sugar, ¼ teaspoon kosher salt
- With the mixer on low, add the mascarpone, whisking until fully blended. Turn the mixer to high speed and beat for about 10-20 seconds. Do not mix for too long, or the mascarpone could split and curdle.75 grams (⅓ cup) mascarpone cheese
ASSEMBLY
- Add the frosting to a 16 inch piping bag fitted with a large round open tip (I use a Wilton 1A tip.)
- Pair similar sized cookies together. Flip a cookie upside down and pipe a generous Tablespoon size amount (about 18-20 grams) of frosting onto the center.
- Gently and evenly press a second cookie onto the top, until filling is even with the sides of the cookie. Set on a baking sheet. Repeat with remaining cookies.
- Place sheet of cookies into the fridge to set. Once firm, cookies should be transferred to an airtight container and stored in the fridge.
Lauren says
Hi! Any idea why my cookies didn't flatten? Thanks!
Kathleen Culver says
Hi Lauren,
It could have been a few different factors - let's see if we can figure it out!
Do you weigh your ingredients? Too much flour (or not enough wet ingredients) can prevent spreading.
Did you melt the butter before adding it?
Do you have an oven thermometer? If the temperature is off, they might not spread enough.
I'm happy to help you troubleshoot more so you can get these nice and flat.
Kathleen
sara says
what are the macros for these?
Kathleen Culver says
Hi Sara,
I don't calculate nutritional information, but there are lots of sites that will do so for you.
You can copy and paste the list of ingredients and enter the serving size.
Thanks!
Kathleen
Sarah says
This recipe was phenomenal. It was even a hit among the chefs at work! I used browned butter cooled to room temp in the cookies. In the filling I used left over browned hazelnut butter-- butter that was used to toast hazelnuts. It added subtle toasted, nutty notes. Decadent! I'm obsessed with this blog now.
Layla says
I did not have enough mascarpone to make the frosting, but the cookies looked amazing so I added some milk and dark choc chips to make some some triple chocolate cookies. They were really good, and I loved that they were just one bowl! Thanks for the amazing recipe!
Kathleen Culver says
I'm glad you enjoyed them!
Thanks so much.
Kathleen
Sharon says
You don't specify whether to use light or dark brown sugar in this. Which one should it be?
Kathleen Culver says
Hi Sharon,
If I haven't specified, either is fine to use!
Dark brown sugar has more molasses, which will provide a slightly more caramel flavor.
Up to you!
Enjoy,
Kathleen
YM says
Hello! This is exactly what I am looking for to use extra mascarpone. 😁
Can the cookies be frozen?
Cheers!
Kathleen Culver says
Hello!
I don't recommend freezing these cookies as freezing can alter the texture of mascarpone. That said, these cookies store incredibly well in an airtight container in the refrigerator, and should remain fresh for several weeks, if you can make them last that long. Never a problem in our house. : )
Kathleen
Puneet says
I made these a few weeks ago and they were a hit! The cookie was chewy and the filling was great! I do plan on making everything on your blog 😉 Thanks for the AMAZING recipes.
Kathleen Culver says
Thank you so much, Puneet!
What a lovely compliment. I'm so glad that you're here.
Please let me know if you have any questions at all!
Kathleen