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A close-up of a chocolate mascarpone filled sandwich cookie.
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5 from 5 votes

Chocolate Mascarpone Sandwich Cookies

These must-make mascarpone cookies have delightful crumbly biscuits and are filled with a luxurious creamy chocolate mascarpone filling—every bite is heavenly creamy delicious.
Prep Time15 minutes
Cook Time10 minutes
Additional Time30 minutes
Total Time55 minutes
Course: Cookies, Snacks, Desserts
Cuisine: Italian
Diet: Gluten Free
Servings: 14 Cookies
Calories: 303kcal

Equipment

Ingredients

For the cookies:

For the mascarpone cream filling:

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

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.
  • 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.
 
Presentation:
Do you want to make these chocolate sandwich mascarpone cookies for the Holidays, then the 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 decoration leaves—now you have the perfect homemade Christmas cookie!

Nutrition

Serving: 1cookie | Calories: 303kcal | Carbohydrates: 35g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 111mg | Potassium: 103mg | Fiber: 3g | Sugar: 18g | Vitamin A: 429IU | Vitamin C: 0.003mg | Calcium: 35mg | Iron: 2mg