These Tiramisu Cookies are chewy with hints of cocoa, coffee and mascarpone. Dark chocolate chips are combined with the batter and the cookies are topped with flaky sea salt for the best flavor combination. Plus, they're super easy to make and a must have on the Christmas cookie platter!
These cookies are seriously delicious. The flavors are absolutely incredible, as you get sweetness from the sugars and mascarpone, rich and roasted flavors from the chocolate and coffee, and just a touch of salty.
Serve these cookies with a latte, hot chocolate or a cold glass of milk for the ultimate cozy vibes!
Why You'll Love This Italian Inspired Cookie Recipe:
- It's tiramisu in cookie form
- The best dessert for a chocolate or coffee lover
- Super simple to make and ready to eat in no time
- A great cookie variation to add to the Christmas cookie platter
Flour-All purpose flour is used for this recipe for it's multitasking ability and perfect for most cookie recipes. I recommend the King Arthur Baking brand, which makes a clean product, free of chemicals.
Brown Sugar and Granulated Sugar-Pair up for the best of both worlds. Brown sugar adds to the chewy texture, while the granulated sugar helps to make cookies airy.
Butter-Make sure it's softened to room temperature for the best cookie results. I highly recommend a grass fed salted butter, like Kerrygold. The fat content is higher, which makes a richer, savory flavor in the cookies.
Baking Soda and Baking Powder-To help with rise. I use higher amounts of baking soda to increase a bit of chewiness in the texture of the cookie. If you love chewy cookies, try these Coconut Pecan Cookies too.
Instant Ground Coffee-For that classic tiramisu coffee taste. I went a little higher in price and purchased the Starbucks premium instant coffee. I really liked the taste, but you can use a cheaper version, especially since we are using so little of it for the recipe.
Dark Chocolate-Brings in a slightly bitter flavor, but also a delicious richness.
Mascarpone- An Italian cheese commonly used in tiramisu. It spreads like cream cheese, but has a ricotta like taste, with just a hint of sweetness.
Flaky Salt-To balance out the flavors and add texture to the top of the cookies.
See the recipe card below for ingredients and quantities.
Substitutions and Variations:
If you don't love dark chocolate, feel free to substitute the dark chocolate chips with milk chocolate.
Prefer sweet with no salt? Leave off the flaky salt topping.
How To Make Tiramisu Cookies:
Step 1: Preheat the oven to 350 degrees. Line two half cookie sheets with parchment paper. In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, unsweetened cocoa powder, instant coffee, and salt.
Step 2: Add the butter into the stand mixer bowl with beater attachment. Pour in granulated sugar and brown sugar and mix on medium speed to combine until soft and fluffy, about 2 minutes.
Step 3: Add in egg, mascarpone cheese, and vanilla extract and mix for 20-30 seconds to combine.
Step 4: Pour in the dry ingredients in two half batches, just until combined. Add in the dark chocolate chips and mix for 15 seconds to distribute throughout the batter. Cover the bowl with plastic wrap and refrigerate for 30-45 minutes.
Step 5: Remove the batter from the fridge and roll the dough into balls, about a heaping tablespoon in size. Place between 9 and 11 cookies on each cookie sheet, giving each cookie quite a bit of space to expand. Flatten the cookies a bit with the palm of your hand and sprinkle a little flaky salt on each one. Use a fingertip to slightly push the salt into the dough. Bake for 15-16 minutes.
Step 6: Allow the cookies to cool on the cookie sheet for 5 minutes, then transfer to a cooling rack to finish cooling.
Step 7: Enjoy! They taste amazing with a hot or cold latte, hot chocolate or a glass of milk.
- Allow the butter to soften to room temperature before beginning the recipe. The softened butter creates air in the batter when combined with the sugars and we need it nice and fluffy for the best cookies.
- Don't over mix the dry ingredients with the wet ingredients. Mix until just combined.
- The refrigeration time in this recipe is important. Because we use mascarpone cheese, the batter is a little more messy, and it really helps to chill it in order to make it easier to work with.
- Try to roll the cookie dough in similar size balls (a heaping tablespoon) for even baking time.
- Spread the cookies out on the cookie sheet, because they do spread a bit. I suggest 9 to 11 cookies on each baking tray.
Mascarpone is an Italian cheese with a similar texture to cream cheese, but with a taste closer to ricotta. It has a slight sweetness, but it's very subtle.
Chilling the dough helps avoid sticky hands while working with it, but more importantly it helps the dough keep its shape better in the oven while baking.
Allow the cookies to come to room temperature before storing in a sealed container or ziplock bag. Because the recipe uses mascarpone, store the cookies in the fridge. Eat within 3 days.
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If you tried this Tiramisu Cookie Recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!Print