Baking + Sweet, Cookies, Recipes · November 12, 2022

Tiramisu Cookies

These tiramisu cookies are my pride and joy – because they taste exactly like tiramisu. Believe me, I have a lot of cookies, but I knew I wanted to make these special because let’s be honest – tiramisu is one of my favorite desserts of all time.

The goal for this cookie was for it to taste layered and creamy like tiramisu, but without needing an icing or any other fussy components. This feels like a standard cookie recipe, but the additions of a few key tiramisu ingredients is what makes all the difference. Plus a little technique – but we’ll get to that later in the post!

What is tiramisu?
How to make tiramisu into a tiramisu cookie
Ingredients you will need for these tiramisu cookies
Why do you use salted butter in this baking recipe?
A step-by-step on how to make these tiramisu cookies
Looking for other cookies to make?
Watch the video here:

What is tiramisu?

Tiramisu has a lot of different iterations, but at its core it is a coffee-dipped Italian dessert. It is made of ladyfingers (savoiardi) dipped in coffee or coffee liqueur, which is then layered with a whipped mixture of eggs, sugar, and mascarpone cheese, It is then either dusted with cocoa powder or chocolate shavings.

The recipe can vary from region to region, but the main bones of the recipe are the same – mascarpone, sugar, coffee, liqueur and cocoa.

This cookie relies heavily on the classic elements of tiramisu, but also the classic elements of a cookie. In this recipe I call on rum, espresso grounds, marscarpone and dark chocolate to really elevate and emulate the tiramisu flavor inside this simple cookie. From each element you’ll get:

Creaminess and softness – you get this from the mascarpone, it gives a cookie such a soft and lush flavor, and I can’t believe I haven’t thought to put it in a cookie before!
Richness – the dark chocolate and espresso give you layers of complexity without even trying, it really makes this tiramisu cookie magical.
Layered flavor – the rum is what creates an extra layer of interest in this cookie. Think of it as vanilla extract, you only use a small amount, but you will miss it if it’s gone!

Ingredients you will need for these tiramisu cookies

Now that I’ve told you the “why” – here is the “what.” This is everything you’ll need to make these tiramisu cookies:

16 tbsp salted butter, 226 grams, softened
1/2 cup brown sugar, 80 grams
1 cup white sugar, 220 grams
1 tbsp rum
1 tsp espresso coffee grounds
6 tbsp mascarpone cheese, 84 grams
2 & 2 tbsp cup all-purpose flour spooned and leveled, 300 grams
6 tbsp cornstarch, 48 grams
1 tsp Diamond Crystal kosher salt
2 tsp baking powder
1 bar of dark chocolate, 113 grams

Why do you use salted butter in this baking recipe?

I am recently converted – CONVERTED to salted butter for this particular cookie. The salt plays off the sweetness of the cookie very well, and it brings the espresso powder to life. It’s a small change, but an important one!

A step-by-step on how to make these tiramisu cookies

This recipe is very similar to a normal cookie recipe, we don’t even brown the butter because that would interfere with the tiramisu flavor! Here’s a step-by-step on how to make them:

Preheat the oven to 400°F.
In a stand mixer, add the softened butter, brown sugar and white sugar. Cream together for 2-3 minutes or until smooth.
Add in the rum, espresso coffee grounds and mascarpone. Beat on medium speed for another 2-4 minutes, you should see the dough noticeably lighten in color and double in size. It will look “whipped.”
While the stand mixer is mixing, whisk together the flour, cornstarch, salt and baking powder.
In two rounds add the dry ingredients to the wet, using the mixer on low to combine.
Chop your chocolate into small slivers and add to the dough. Fold this in with a spatula.
Scoop the dough into 8 equal size balls, all around 4 ounces each. Note that these are BIG cookies, so see recipe notes on how to make a smaller size.
Bake the cookies for 10 minutes at 400°F on a parchment lined baking sheet, or until the tops are crinkly and the cookies have spread. They will look underdone, but that’s the point!
Remove the cookies from the oven and give them a few smacks on the counter to flatten them out. Use a cup or bowl to swirl around the cookies to make them into perfect circles. Do this by putting the cup over the cookie as if you’re trying to trap it. Then swirl!
Keep the cookies on the parchment paper but move them to a cooling rack. They will be very tender, but the residual heat will continue to “cook” them. Let them cool for 20 minutes, and you’ll be left with a soft, almost creamy cookie texture that will remind you of tiramisu!
Serve whenever 🙂

Looking for other cookies to make?

Here are a few of my absolute favorites!

Butterscotch Cookies

Try these cookies once and they are sure to be a classic – they use tons of toasty brown butter, a homemade butterscotch brittle and a few secret ingredients to make a subtly sweet, absolutely irresistible cookie.

Check out this recipe

The Best Chocolate Chocolate Chip Cookies

I know it's hard to say you have something that is the best – but when it comes to these double chocolate cookies, I'm pretty confident. They use brown butter, just the right amount of coffee, and two whole blocks of dark chocolate, what more could you need?

Check out this recipe

Watch the video here:

And that’s it for these tiramisu cookies!

If you make them, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3