Mascarpone Cookies (Soft Chocolate Sandwich Cookies)

5 from 5 votes

Buttery chocolate cookies with a rich mascarpone filling. Every bite is creamy, chocolaty, and irresistibly delicious.

Prep Time15

Cook Time10

Additional Time30

Total Time55

Course: Cookies, Snacks, Desserts

Cuisine: Italian

Diet: Gluten Free

Servings: Cookies

Calories: 303kcal

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

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.

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.

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

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 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!

Presentation:

Do you want to make these chocolate sandwich mascarpone cookies for the Holidays, then the presentation is everything. Here is an idea:

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!