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Easy Tiramisu Cookies on plate.

Tiramisu Cookies

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5 from 1 review

  • Author: Tara Smithson
  • Total Time: 1 hour, 10 minutes
  • Yield: 22-24 cookies 1x


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 are a must have on the Christmas cookie platter! 


  • 1 + ½ cup all purpose flour
  • ¾ teaspoon salt
  • ¼ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 tablespoon instant ground coffee
  • 2 teaspoons dutch unsweetened cocoa powder
  • ½ cup salted butter (grass fed preferred), softened to room temperature
  • ½ cup granulated sugar
  • ½ cup brown sugar, packed
  • 1 egg, room temperature
  • 1/4 cup mascarpone cheese
  • 1 teaspoon vanilla extract
  • ¾ cup dark chocolate chips
  • 1 teaspoon flaky sea salt


  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.
  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.
  3. Add in egg, mascarpone cheese, and vanilla extract and mix for 20-30 seconds to combine.
  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.
  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.
  6. Allow the cookies to cool on the cookie sheet for 5 minutes, then transfer to a cooling rack to finish cooling.
  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.
  • Prep Time: 10 minutes
  • Refrigeration Time: 30 minutes
  • Cook Time: 15 minutes for each batch
  • Category: cookies
  • Method: bake
  • Cuisine: Italian