These buttery, chocolate mascarpone cookies have a smooth, creamy chocolate mascarpone filling. They are made with simple ingredients and an easy cookie dough, yet look elegant and are completely beginner-friendly.
You’ll get 14 delicious sandwich cookies, perfect for gifting, holiday parties, or anytime you want a cookie that feels special (gluten-free option).
Well, we’ve landed at that time of the year again when I don’t mind standing next to a warm oven and baking fresh cookies.
From mid-fall through the end of winter, I’m in full baking mode—and just like my Speculoos Cookies and Buckwheat Chocolate Chip Cookies, these mascarpone cookies show up on repeat. Thanksgiving, gift-giving, Christmas… they always manage to sneak onto the table.
They’re slightly addictive and one of our absolute favorite sandwich cookies.
Why You'll Love This Recipe
- Buttery, Crumbly Texture: These cookies bake into tender chocolate biscuits with the perfect crumb, just sweet enough, and never dry or cakey.
- Rich, Creamy Filling: Mascarpone cheese creates a silky, velvety filling that feels indulgent without being overly sweet.
- Deep Chocolate Flavor: Cocoa powder and dark chocolate give the cookies a rich chocolate taste that pairs perfectly with the cool mascarpone filling.
- Easy, Elegant Baking: The cookie dough comes together quickly with simple ingredients, bakes in about 10–15 minutes, and the filling mixes in just a few minutes. You end up with elegant sandwich cookies without any complicated steps.
Ingredients & Notes
See the recipe card for full information on ingredients and quantities.
Ingredients To Make The Cookies:
- All-Purpose Flour: Use unbleached King Arthur all-purpose flour for the best results. If you prefer a gluten-free option, Bob’s Red Mill gluten-free all-purpose flour works beautifully in this cookie dough. Both versions create a soft, tender cookie.
- Coconut Sugar: Adds gentle sweetness with a hint of caramel flavor, similar to brown sugar but less sweet. It blends easily into the dry ingredients and keeps the cookies from tasting overly sugary.
- Maple Syrup: A touch of maple syrup adds moisture and gives the dough the right consistency without using extra refined sugar. It helps the cookie dough stay soft and workable.
- Cocoa (or Cacao) Powder: Use unsweetened cocoa powder or cacao powder. Both give the cookies a deep chocolate flavor and help structure the dough, much as it does in my Flourless Paleo Brownies.
- Butter: Softened butter adds richness and moisture to the dough, helping the cookies bake into buttery chocolate biscuits.
- Egg: One large egg binds the cookie dough.
- Cinnamon Powder: A touch of warm spice that enhances the buttery chocolate flavor without competing with the mascarpone filling.
Ingredients To Make The Mascarpone Filling:
- Mascarpone Cheese: Mascarpone cheese is naturally creamy and smooth, and needs little to transform into a smooth dessert filling, as in my No-Bake Mascarpone Tart or Mascarpone Mousse.
- Dark Chocolate: A 70% dark chocolate bar melts into the mascarpone filling for luxurious flavor. Dark chocolate chips work as well, but choose a brand you enjoy eating on its own because the flavor really shines here.
How To Make This Mascarpone Cookie Recipe
See the full recipe with measurements in the recipe card.
Step One (Picture 1 above) - In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, coconut sugar, and maple syrup on medium speed until light and fluffy. Add the egg and cinnamon powder, mixing just until combined. Spoon in the dry ingredients (flour and cocoa powder) and mix until fully incorporated.
Step Two (Picture 2 above) - The cookie dough should feel light and fluffy but still a little sticky. Keep the large mixing bowl next to a parchment-lined baking sheet (cookie sheet) for easy scooping.
Step Three (Picture 3 above) - Using a 1-tablespoon cookie scoop, drop balls of dough onto the prepared baking sheet, leaving space between each one for spreading. Lightly dampen the bottom of a glass with water, gently press to flatten the dough, then give the glass a slight twist as you lift it off. Re-wet the glass as needed.
Step Four (Picture 4 above) - Bake the cookies in a preheated oven for 10–15 minutes, or until the tops feel set. Transfer the baked cookies to a wire rack to cool completely.
Step Five (Picture 5 above) - While the cookies cool, gently melt the dark chocolate in a small saucepan over the lowest heat setting. Keep moving the pieces around in the pan with a spoon until completely melted and smooth.
Step Six (Picture 6 above) - In a separate bowl, combine the melted chocolate with the mascarpone cheese.
Step Seven (Picture 7 above) - Stir until the filling becomes smooth and creamy. Transfer to a piping bag (or use a plastic wrap hack/ziploc bag) and chill briefly in the refrigerator until the cookies are ready to assemble.
Step Eight (Picture 8 above) - Pipe the mascarpone filling onto the flat side of half the cookies. Place the remaining cookies on top to create sandwich cookies. Chill in an airtight container so the filling sets properly.
Top Tips
- Use a stand mixer when possible: The paddle attachment makes it easy to cream butter, coconut sugar, and maple syrup until fluffy. A hand mixer works too; scrape down the sides of the bowl as needed.
- Chill the filling before piping: Mascarpone cheese softens quickly at room temperature. Let the filling firm up in the fridge so it pipes smoothly and holds its shape inside the sandwich cookies.
- Cool the cookies completely: If the cookies are even slightly warm when assembling, the filling will melt. Place them on a wire rack to cool before adding the mascarpone filling.
- Melt chocolate low and slow: Use low heat and stir continuously so the melted chocolate becomes glossy and smooth.
- Final chill (optional): Once assembled, chill the cookies for 30 minutes to an hour. This helps the filling set more.
- No piping bag? Use a large resealable plastic bag, push the filling to one corner, and snip off the tip. It works just as well and keeps things tidy.
Make Them Festive
- Use Contrast: Place the cookies on a large, dark-colored serving plate. The deep color makes the powdered sugar and filling pop.
- Dust for a Snowy Effect: Lightly sprinkle the cookies with powdered sugar (I use powdered Monk Fruit Sweetener) to give them a freshly dusted-snow look, similar to my Italian Donuts recipe.
- Add Cozy Touches: Decorate the plate with mini marshmallows and a few edible leaves or festive greenery (like rosemary sprigs). The mix of textures creates a beautiful, holiday-cookie-board vibe.
Recipe FAQs
Store the decorated cookies in an airtight container in the fridge for up to 6 days.
Yes — these cookies are great for making ahead.
You can also store or refrigerate the baked cookies without the filling in advance. Then all you need to do is prepare the chocolate mascarpone filling and sandwich them on the day you want to serve them. Undecorated cookies keep well in an airtight container in the fridge for up to one week.
If you want to gift them to your neighbor or bring them to a holiday party as a guest, they stand out when presented in a small treat box.
They will complement your Warm Spiced Bone Broth Hot Chocolate, a cup of coffee, Cold Brew Coffee, or that special herbal tea like no other cookie! Enjoy!
You can, but I don’t recommend it for this mascarpone cookie recipe.
Cream cheese contains more tang and less fat, which changes the flavor and texture of the filling.
Mascarpone cheese is richer, smoother, and silkier, which is what gives these sandwich cookies their luxurious bite.
Using the real thing makes these cookies taste like a special dessert, not just another frosting-filled chocolate cookie.
Almost every grocery store carries it in the cheese section these days.
And although there are many brands to choose from, I love BelGioioso's mascarpone cheese.
If you love a deep chocolate flavor, go for one with 70 to 80 % cacao content.
But if you want a slightly sweeter, richer cookie, go for a dark chocolate bar with a hazelnut or almond butter filling.
More Mascarpone Desserts To Try Next
📖 Recipe
Mascarpone Cookies (Soft Chocolate Sandwich Cookies)
Mariska RamondinoEquipment
- 1 piping bag or see notes below for something equivalent.
Ingredients
For the cookies:
- 1 cup pure butter sea salted (two sticks/8 ounces/227 grams), softened at room temperature or melted
- ¾ cup coconut sugar 105 grams
- ¼ cup maple syrup 75 ml
- 1 egg lightly beaten
- ½ teaspoon cinnamon powder
- 2 ¼ cups (gluten-free) all-purpose flour 295 grams
- ¼ cup unsweetened cocoa powder or cacao powder 20 grams
For the mascarpone cream filling:
- ¾ cup semi-sweet or 70% dark chocolate 125 grams—see note
- 2 (8-ounce or 227-gram) containers mascarpone cheese
For Christmas or festive look (optional):
Instructions
Make the cookies:
- Preheat oven to 375 °F/ 190 °C and line a large baking sheet with parchment paper.
- Place the butter, sugar, and maple syrup in a large stand mixer bowl (on setting 2 or a low to medium setting) and beat until fluffy (you can also use a hand mixer).1 cup pure butter, ¾ cup coconut sugar, ¼ cup maple syrup
- Add the egg and cinnamon. Continue to mix until well incorporated.1 egg, ½ teaspoon cinnamon powder
- Spoon in the flour and cocoa powder. Mix until well combined, and the dough is light and fluffy (it will also be sticky to the touch).2 ¼ cups (gluten-free) all-purpose flour, ¼ cup unsweetened cocoa powder or cacao powder
- Use a 1-tablespoon cookie scoop to measure out the cookie dough and drop the cookie dough balls on the prepared sheet, about 2 inches apart.
- Lightly wet the bottom of a glass with water, then gently press down on each dough ball to flatten it. Give the glass a small twist as you lift to release it cleanly, re-moistening the bottom of the glass as needed.
- Bake for 10-15 minutes or until the centers are just set. Do not overbake. Let the cookies completely cool before adding the mascarpone filling.
- Note: You should have 28 cookies in total.
Make the mascarpone filling:
- In a small (sauce)pan, melt the chocolate over the lowest heat setting. Stay with it, and don't let the chocolate get hot. Use a spoon to move around the chocolate pieces over the bottom of the pan until completely melted and smooth.¾ cup semi-sweet or 70% dark chocolate
- Then pour the melted chocolate into a small bowl together with the mascarpone cheese. Mix until well combined.2 (8-ounce or 227-gram) containers mascarpone cheese
- You can make the filling while the cookies are cooling. It'll take less than 5 minutes.
- Fill a piping bag with the filling and let it rest in the refrigerator until the cookies are cooled and ready to be assembled—see note.
Assemble the sandwich cookies:
- Once the cookies are completely cooled, pipe about 2 tablespoons of mascarpone filling onto the flat side of half the cookies.
- Then place the other half of the cookies on top to form sandwich cookies and press lightly together.
- Note: if you have great piping skills, then you can show off your creation here. Otherwise, use your finger to smooth out the mascarpone filling along the edges of the cookies for a neater look.
- Chill the cookies for about 30 minutes to preferably one hour, allowing for the mascarpone filling to set—optional.
- When ready to serve, sprinkle with powdered sugar for a contrasting effect—optional.Powdered sugar or sweetener to sprinkle on top of cookies
Notes
- I like to use a stand mixer to make the cookie dough, but a hand mixer works just as well.
- Let the cookies sufficiently cool before assembling the sandwich cookies. Otherwise, the mascarpone filling can easily melt and be difficult to pipe.
- If too soft, let the mascarpone filling sufficiently harden in the fridge before piping. You can make the filling while the cookies are cooling.
- Melting the chocolate pieces over the stove will only take a few minutes. But you have to stir it continuously so it doesn't burn and will become smooth.
- Although optional, it's best to chill the mascarpone cookies in the fridge for about 30 minutes to 1 hour after assembly, allowing the mascarpone filling to set further.
- Chocolate: To make the chocolate filling even more luxurious, you can opt for dark chocolate with a hazelnut praline filling. I love Dr. Bronner's Magic all-one chocolate or Hu dark chocolate bars.
- Piping the mascarpone filling: I suggest a piping bag if you want that beautiful curly piping look. Otherwise, use a zip-lock bag, seal the top, move all the filling to one of the bottom corners, cut a small hole off the tip of one corner (about a quarter of an inch), and pipe an equal amount onto the cookies.
- Storage: Store the decorated cookies in an airtight container in the fridge for up to 6 days.
- Every oven bakes a little differently, so your cookies may need a bit more time. They’re ready when the tops feel just set and no longer glossy. Don't overbake!
- Spread the cookies on a large, dark-colored serving plate.
- Garnish them with sugar powder for a snow-like effect.
- Around the cookies, decorate the plate with white marshmallows and edible or decorative leaves—now you have the perfect homemade Christmas cookie!
Add your own private notes
Whenever you come back to this recipe, you’ll be able to see your notes.
Nutrition (% Daily value)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.
Leave a Reply