• Skip to main content
  • Skip to primary sidebar
The Floured Table
menu icon
go to homepage
  • About
  • RECIPE INDEX
  • SUBSCRIBE
  • Free Ebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • About
    • RECIPE INDEX
    • SUBSCRIBE
    • Free Ebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Cookies and Bars

    Chocolate Coffee Mascarpone Sandwich Cookies

    By Kathleen Culver: Sep 17, 2021 · Updated: Feb 17, 2022 · This post may contain affiliate links. · 4 Comments

    Jump to Recipe Print Recipe

    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. You can make the easy, one bowl cookie dough without a mixer, and the frosting pipes beautifully for ease of application. They're an irresistible, sneak to the cookie jar * just one more time * dessert.

    A silver metal cookie sheet holds 4 tidy rows of frosting filled sandwich cookies on end to show their centers. One is lying flat with a bite taken out of it. The cookie sheet is on a white marble surface. In one corner of the cookie sheet there is a small fluted container of coffee beans and a pink linen napkin at bottom right. At top left there is a portion of a small white ceramic bowl filled with cocoa powder visible.

    CHOCOLATE COFFEE MASCARPONE SANDWICH COOKIES

    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. I bought the first 5 pound tub of mascarpone cheese a few summers back and made honey blackberry mascarpone ice cream, lemon mascarpone ice cream with a red currant swirl, and a reader favorite, this chocolate coffee mascarpone tart.

    This summer I made this dramatic beauty, a blackberry basil poppy seed cake with mascarpone cream frosting. Faced with another large amount of leftover mascarpone, I decided to recreate the key flavors of my tiramisu inspired coffee and chocolate mascarpone 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, as 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 are deliciously dense and flavorful coffee mascarpone cream filled cookies that 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.

    A pile of chocolate cookies on a speckled white ceramic plate on a pink linen surface. One cookie has a bite taken from it.
    A bright and airy photo of a stack of cookies on a white speckled ceramic plate. A pink linen napkin is folded underneath on a white marble surface.

    RECIPE NOTES, INGREDIENTS AND SUBSTITUTIONS

    FOR THE CHOCOLATE SANDWICH COOKIES

    • Unsalted butter – using unsalted butter allows you to control the total quantity of salt in the recipe. Salt content in salted butter varies from brand to brand. Melting the butter makes this a really easy cookie recipe to whip together without a mixer. Using melted butter 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 tried both when testing, and the natural cocoa provides a better textured, slightly more leavened cookie with better flavor than the Dutch process variety. I recommend you stick with natural cocoa powder here.
    • Vanilla extract - for added flavor.
    • Egg - For binding and fat. Should be at room temperature prior to adding.
    • Mascarpone cheese - The mascarpone provides fat, flavor and moisture to the cookies. It should be added chilled, directly from the fridge. It's soft enough that you can incorporate it into the batter while cold with no issue.
    • All purpose flour, baking soda and baking powder - for structure and leavening. Feel free to substitute all purpose flour with a cup for cup style gluten free flour if desired.
    • Kosher salt - for added flavor. I find that salt really enhances the flavor of chocolate.

    FOR THE COFFEE MASCARPONE FROSTING

    • Unsalted butter - Using unsalted butter allows you to control the total quantity of salt in the recipe. Salt content in salted butter varies from brand to brand. 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 provides creaminess and flavor to this frosting recipe. It's important that it be used chilled here, directly from the fridge. In the US, you can usually source an 8 oz tub of mascarpone in the cheese section of the dairy aisle at your grocery store.
    • Vanilla extract - Vanilla adds flavor. We also use it here to dissolve the espresso powder without adding any further liquid to the recipe.
    • Espresso powder - Instant espresso powder flavors the coffee mascarpone filling. It’s more concentrated than instant coffee. This is the brand that I buy at my local grocery store. You can read more about instant espresso powder and its uses here. It’s my go-to when baking with coffee. If you can't source any, feel free to use instant coffee granules. Be sure they are fully dissolved into the vanilla. You might need to use a bit more; taste and adjust as needed.
    A silver metal cookie sheet holds 4 tidy rows of frosting filled sandwich cookies on end to show their centers. One is lying flat with a bite taken out of it. The cookie sheet is on a white marble surface.
    A pile of chocolate cookies on a speckled white ceramic plate on a pink linen surface. Nearby are more cookies and a small fluted container of coffee beans. One cookie has a bite taken out of it, revealing the coffee mascarpone frosting.

    How Are Your Cookies So Round and Uniform?

    I have a kitchen scale, and use it to weigh each dough portion. This helps ensure the cookies will be a uniform size. Rolling the cookie dough into smooth balls prior to baking will help create a nice, circular shaped cookie once baked.

    Use a round cookie cutter or the rim of an upside down glass to push the cookies back into a round shape as soon as they are removed from the oven and still hot and pliable. This also helps to create uniform, round cookies. Place the cutter or glass over the top of the cookie and carefully scoot it in gentle circles so the cookie edges become round again. I've had this set of round cookie cutters (affiliate link) for years, and I use it all the time.

    Can I Use A Different Size Scoop to Make Bigger or Smaller Cookies?

    Yes. I tested this recipe with a variety of different cookie scoops. I finally landed on using a simple 1 Tablespoon (affiliate link) 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 of you 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. The below cookie scoop links are affiliate links.

    • 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!

    CAN I MAKE THIS RECIPE IN ADVANCE?

    Yes! The cookies (without the frosting) can be made ahead and stored in an airtight container in the refrigerator for several days, or wrapped well in the freezer for 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) so your options are as follows: make the cookies themselves in advance, and then add the freshly whipped mascarpone filling the day you will be serving them, OR you can make the entire recipe in advance and store the finished cookies in the fridge until ready to serve.

    CAN I FREEZE THESE COOKIES?

    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 (although I know ours disappeared far before then...)

    A silver metal cookie sheet holds four tidy rows of frosting filled sandwich cookies on end to show their centers. One is lying flat with a bite taken out of it. The cookie sheet is on a white marble surface. Two speckled white ceramic plates, a small fluted container of coffee beans, and a small white ceramic bowl of cocoa powder are on the border of the image.

    Variations

    • For a delicious twist, replace the coffee mascarpone buttercream frosting with creamy, milk caramel flavored dulce de leche.
    • Use the cookies to make ice cream sandwiches with mini scoops of your favorite ice cream flavor.
    A silver metal cookie sheet holds 3 tidy rows of frosting filled sandwich cookies on end to show their centers. One is lying flat with a bite taken out of it. The cookie sheet is on a white marble surface. In one corner of the cookie sheet there is a small fluted container of coffee beans and a pink linen napkin at bottom right.

    Chocolate Coffee Mascarpone Sandwich Cookies

    Print Recipe Pin Recipe
    Rich, chewy dark chocolate coffee mascarpone sandwich cookies with a creamy, flavorful coffee mascarpone frosting. A classic combination of chocolate and coffee with a tiramisu twist.
    Prep time15 minutes
    Cook time9 minutes
    Dough chill time30 minutes
    Total time2 hours
    Servings24 sandwiches (48 cookies)
    Author: Kathleen Culver

    INGREDIENTS

    CHOCOLATE MASCARPONE COOKIES

    • 170 grams (12 Tablespoons, ¾ cup) unsalted butter, melted
    • 330 grams (1½ cups) brown sugar
    • 80 grams (1 cup) unsweetened natural cocoa powder (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. Add egg and mix until incorporated. 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.
    • Add flour, baking soda, baking powder and salt. Stir until just combined - do not overmix. 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 biscuit 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 baking rack. Repeat with remaining cookies.

    COFFEE MASCARPONE FROSTING

    • Measure out the vanilla into an extra small prep bowl. Add the espresso powder and stir to fully dissolve in the liquid.
    • To the bowl of a stand mixer fitted with the whisk attachment, add the butter. Beat until smooth and well mixed. Add the powdered sugar, salt and vanilla mixture and 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. 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.

    ASSEMBLING THE SANDWICH COOKIES

    • 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 tray. Repeat with remaining cookies.
    • Place cookies into the fridge to set. Once firm, cookies should be transferred to an airtight container and stored in the fridge.

    Made this recipe?

    Please leave a comment and a star review! Share it on Instagram with
    @theflouredtable and #theflouredtable.

    A bright and airy photo of a stack of cookies on a white speckled ceramic plate. A pink linen napkin is folded underneath on a white marble surface. One cookie rests at an angle next to the plate.

    MORE COOKIE RECIPES

    If you liked these coffee chocolate cookies, you might also enjoy these other cookie recipes I've baked up!

    • Mint Matcha Chocolate Thumbprint Cookies
    • Pumpkin Cream Cheese Thumbprint Cookies
    • Coconut Chocolate Chip Cookies
    • Triple Ginger Molasses Cookies
    • Caramel Pecan Shortbread Bars
    A silver metal cookie sheet holds a messy pile of sandwich cookies, some tipped to reveal their frosted center. The cookie sheet is on a white marble surface. A pink linen napkin, a small fluted container of coffee beans, and a small white ceramic bowl of cocoa powder are on the border of the image.

    More Cookies and Bars

    • Lemon Rhubarb Bars
    • Caramel Pecan Shortbread Bars
    • No Bake Carrot Cake Bars
    • Blood Orange Cornmeal Shortbread Cookies

    Reader Interactions

    Comments

    1. Sharon

      December 23, 2021 at 10:37 am

      You don't specify whether to use light or dark brown sugar in this. Which one should it be?

      Reply
      • Kathleen Culver

        December 23, 2021 at 2:01 pm

        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

        Reply
    2. Puneet

      December 05, 2021 at 6:38 pm

      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.

      Reply
      • Kathleen Culver

        December 06, 2021 at 12:11 pm

        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

        Reply

    Please leave a rating and comment, or ask a question! Cancel reply

    Your email address will not be published. Required fields are marked *

    Please rate this recipe after you've made it:




    Primary Sidebar

    Hi! I'm Kathleen. I'm the baker, food photographer and chief mess maker behind The Floured Table. I love to share my passion for beautiful, delicious tasting desserts by creating recipes you can confidently recreate at home.

    More about me →

    POPULAR RECIPES

    • Cherry Rhubarb Pie
    • Meyer Lemon Almond Cake
    • Chocolate Wafer Cookies
    • Salted Caramel Macarons

    RECENT RECIPES

    • Dried Orange Slices
    • Chocolate Orange Cake
    • Alfajores de Maicena (Argentine Alfajores)
    • Biscoff Blondies

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • My Photo Gear

    Newsletter

    • Subscribe

    Contact

    • Work with Me
    • Portfolio

    Copyright © 2018-2022 Kathleen Culver