Chocolate Tiramisu Cream Sandwich Cookies

Honorable mention in the Undeniably Dairy category in our annual holiday cookie recipe contest went to this tasty treat. It features the classic dessert combo of chocolate, coffee and cream.

Chocolate Tiramisu Cream Sandwich Cookies

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 2 hours, 30 minutes

Ingredients

    For the Chocolate Cookies:
  • 2/3 cup all-purpose flour
  • 1 tablespoon espresso powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups semi-sweet baking chips
  • 6 ounces unsweetened baking chocolate
  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 6 large eggs, at room temperature
  • 2 cups granulated sugar
  • 1 tablespoon vanilla extract
  • For the Tiramisu Cream Filling:
  • 1 teaspoon espresso powder
  • 3 tablespoons, strong black coffee, warm
  • 1/2 cup (1 stick) unsalted butter
  • 3 cups confectioners’ sugar, sifted
  • 8 ounces Mascarpone cheese, at room temperature

Directions

For the Chocolate Cookies:

In a small mixing bowl, sift together flour, espresso powder, baking powder and salt. Set aside.

In heavy bottomed saucepan, melt the semi-sweet chocolate chips, unsweetened baking chocolate and butter over low heat. Stir until completely smooth. Take pan off the heat, allow to cool for 5-10 minutes.

In large mixing bowl, beat eggs, sugar and vanilla on medium-high heat, until pale yellow in color and fluffy. About 5-7 minutes. Beat in, on low, the cooled chocolate mixture, until completely incorporated. Beat in flour mixture, on low, for about 1 minute, until fully mixed in.

Let dough (it will look like a thick batter) rest for 5-10 minutes. (The dough will start to thicken up a bit and will look like soft frosting consistency.)

Scoop dough by tablespoon or using a #40 cookie scoop on to parchment-lined baking sheets.

Bake at 350 degrees F for 8-10 minutes, until edges are set. Cool on baking tray for 5-10 minutes; transfer to wire rack to cool completely.

For the Tiramisu Cream Filling:

In measuring cup, stir together espresso powder and coffee, until completely dissolved. Set aside to cool.

In large mixing bowl beat butter until smooth and fluffy. Add 1 cup confectioners’ sugar and 1 tablespoon of coffee to butter, beat until smooth. Add in another cup confectioners’ sugar and 1 more tablespoon of coffee, beat until smooth. Add final cup confectioners’ sugar and last tablespoon of coffee, beat until mixture is smooth and fluffy. Scrape down the bowl and fold in the mascarpone cheese until completely incorporated.

To Assemble the Sandwich Cookies:

Fill piping bag, fitted with a large round tip with the tiramisu cream. Lay out the cookies upside down in pairs. Fill one of the cookies with tiramisu cream, top with other cookie in pair. Repeat until all cookies are filled and topped.

Store in airtight container, in refrigerator. Serve cookies at room temperature. Enjoy!

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  1. Sarah said:

    These sound amazing! Can’t wait to bake them.