These mascarpone cookies will delight you with their buttery, crumbly biscuits, and creamy chocolate mascarpone cheese filling.
You'll get 14 easy-to-make sandwich cookies—a perfect treat to amuse your weekend or make something special for those celebratory moments (with a gluten-free option).
Well, we've landed again at that time of the year when I don't mind standing next to a warm oven and baking fresh cookies.
I'm in a baking mood from mid-fall to the end of winter, and like my Speculoos Cookies or Buckwheat Chocolate Chip Cookies, these mascarpone cookies show up on my table a few times or more—for Thanksgiving, gift-giving, and Christmas.
They're slightly addictive and one of our absolute favorite sandwich cookies.
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Why You'll Love These Chocolate Mascarpone Cookies
- Amazing biscuit texture: Each cookie has the right level of sweetness with a gentle, crumbly texture.
- Lovely creamy filling: I'm taking advantage of mascarpone cheese's already delightfully rich texture instead of heavy cream. It's creamy, luxurious, and otherly irresistible.
- Delicious chocolate flavors: Every cookie is slightly buttery, deliciously crumbly, and big on chocolate flavor with the right amount of sweetness and creamy chocolate mascarpone filling.
- Easy recipe: The buttery cookies take only 10 minutes to bake, and the mascarpone filling comes together in less than 5 minutes. The rest is all about prepping and ensembling.
So, let's make this special mascarpone dessert—a cookie everyone will love!
A mascarpone lover? Then you might also be interested in no-bake mascarpone cheesecake, a light mascarpone mousse (low-carb), A Low-carb Flourless Chocolate Cake made with mascarpone, or these Strawberry Cheesecake Cups.
Ingredients To Make The Cookies
See the recipe card for full information on ingredients and quantities.
You'll get 28 cookies with these simple ingredients:
- All-purpose flour: Go for unbleached King Arthur all-purpose flour or keep it gluten-free with gluten-free all-purpose flour from Bob Red's Mill.
- Coconut sugar: It's readily available in any grocery store and has the same caramel notes as brown sugar but is less sweet.
- Maple syrup: I'm also using a tad of maple syrup as a sugar-like sweetener because you'll need some sweet liquid to add enough moisture.
- Cocoa or cacao powder: You can use unsweetened cocoa powder or cacao powder. It adds a deep chocolate flavor to these mascarpone-filled cookies and also acts partly as flour in this recipe.
- Butter: Adds the perfect amount of fat and moisture and lends to a buttery, tasty cookie.
- Egg: You'll only need one large egg, slightly beaten.
- Cinnamon powder: This warm spice enhances the buttery chocolate flavors.
Ingredients For The Mascarpone Filling
See the recipe card for full information on ingredients and quantities.
- Mascarpone cheese: This already rich cream cheese needs little to transform into a smooth dessert filling.
- Dark Chocolate: Go for a 70% dark chocolate. It will give a sweet chocolate flavor, and no extra sugar is needed—trust me. You can also use dark chocolate chips.
Step-By-Step Instructions
See the full recipe with measurements in the recipe card.
Step One (Picture 1 above) -In a bowl of a stand mixer, mix butter and sweeteners until fluffy on a low to medium speed. Then add egg and cinnamon powder. Lastly, spoon in the dry ingredients until well incorporated.
Step Two (Picture 2 above) - The cookie dough should be light and fluffy but will feel sticky to the touch. Place the large bowl next to a parchment-lined sheet pan.
Step Three (Picture 3 above) - With a 1-tablespoon cookie scoop, drop balls of dough onto the large sheet pan with enough space in between.
Step Four (Picture 4 above) - Pop into a preheated oven and bake for about 10 minutes and until firm to the touch. Let them cool on a wire rack.
Step Five (Picture 5 above) - Meanwhile, while the cookies are in the oven, melt the chocolate over the lowest heat setting on the stove in a small saucepan. 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, add the melted chocolate to the mascarpone cream cheese.
Step Seven (Picture 7 above) - Stir until well combined and you have a creamy sturdy filling. Transfer to a piping bag and store in the fridge until cookies are ready and cooled.
Step Eight (Picture 8 above) - Pipe or spread the creamy chocolate mascarpone filling on the bottoms of half of the cookies (completely cooled). Top with the remaining cookies. Store in the refrigerator.
Helpful Tips
- 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 ensembling the sandwich cookies. Otherwise, the mascarpone filling can easily melt and be difficult to pipe.
- Make sure the mascarpone filling is sufficiently hardened in the fridge before piping. You can even make this in advance before baking the cookies and let it rest in the fridge.
- 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 always best to chill the mascarpone cookies in the fridge for about thirty minutes to one hour once assembled, allowing the mascarpone filling to set more.
- Don't have a piping bag? Use a big resealable bag with the end snipped off. You can add a rubber band around the top of the bag to seal it or swirl the open end a few times so no filling creeps out during piping!
Make Them Festive
Do you want to make these chocolate sandwich mascarpone cookies for the Holidays? Then presentation is everything. Here is an idea:
- Place the cookies on a large, dark-colored serving plate.
- Spread the cookies on the plate and 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 like these homemade Biscoff Cookies!
Recipe FAQs
Store the decorated cookies in an airtight container in the fridge for up to 6 days.
Yes, you can.
You can also store or refrigerate the baked cookies 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 party as a guest, they stand out when presented in a small treat box.
They will compliment your hot cocoa, a cup of coffee, Cold Brew Coffee, or that special herbal tea like no other cookie! Enjoy!
This Italian cheese is incredibly creamy, super silky, and naturally sweet with an ever-so-slight acidity.
And although you could eat it on its own, with fruits or nuts swirled in, it requires a tad more sweetness for a dessert cookie.
I know many people like regular cream cheese or heavy cream, but I urge you not to do this for this mascarpone cookie recipe.
This Italian cream cheese's richness and velvet texture will make this mascarpone dessert unique and worth every bite.
Almost every grocery store carries it these days in the cheese section.
And although there are different brands to choose from, I love the mascarpone cheese from BelGioioso.
If you love a deep chocolate flavor, go for one with 70 to 80 % cacao content.
But if you want a tad sweeter and richer cookie, go for a dark chocolate bar with a hazelnut or almond butter filling.
More Homemade Cookies Or Treats You Might Like
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📖 Recipe
Chocolate Mascarpone 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 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.
- Bake for 8-10 minutes or until the edges are set and the center of the cookies begin to puff and crack slightly. 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 in the oven. 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.
Make sandwich cookies:
- When the cookies are cooled, pipe the mascarpone filling onto the bottom part of half of the cookies until all of the mascarpone filling is used up (about two tablespoons of filling per cookie and evenly spread out).
- 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 ensembling the sandwich cookies. Otherwise, the mascarpone filling can easily melt and be difficult to pipe.
- Make sure the mascarpone filling is sufficiently hardened in the fridge before piping. You can even make this in advance before baking the cookies and let it rest in the fridge.
- 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 always best to chill the mascarpone cookies in the fridge for about thirty minutes to one hour once assembled, allowing the mascarpone filling to set more.
- 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 for your filling. Otherwise, use a zip-lick back, seal the top, move all the filling to one of the corners at the bottom of the bag, 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.
- Place the cookies on a large, dark-colored serving plate.
- Spread the cookies on the plate and garnish them with sugar powder for a snow-like effect.
- Around the cookies, decorate the plate with white marshmallows and edible or decoration leaves—now you have the perfect homemade Christmas cookie!
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Nutrition (% Daily value)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.
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