Tiramisu Whoopie Pies (Print)

Chocolate cookies with coffee mascarpone filling, inspired by classic Italian tiramisu flavors.

# What You Need:

→ Chocolate Whoopie Pies

01 - 1 2/3 cups all-purpose flour
02 - 2/3 cup unsweetened cocoa powder
03 - 1 1/2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 1/2 cup unsalted butter, softened
07 - 1 cup granulated sugar
08 - 1 large egg
09 - 1 teaspoon vanilla extract
10 - 1 cup whole milk

→ Coffee Mascarpone Filling

11 - 8 ounces mascarpone cheese, chilled
12 - 1/2 cup heavy cream, cold
13 - 1/2 cup powdered sugar, sifted
14 - 1 tablespoon instant espresso powder
15 - 1 tablespoon hot water
16 - 1 teaspoon vanilla extract

→ Assembly

17 - Unsweetened cocoa powder for dusting

# Directions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt until evenly blended.
03 - In a large bowl, beat softened butter and granulated sugar together until light and fluffy, approximately 3 minutes.
04 - Beat egg and vanilla extract into the creamed mixture until fully incorporated.
05 - Alternately add dry ingredient mixture and whole milk to the wet mixture, beginning and ending with dry ingredients. Mix until just combined, avoiding overmixing.
06 - Using a medium cookie scoop or tablespoon, drop 24 mounds of batter onto prepared baking sheets, spacing them approximately 2 inches apart.
07 - Bake for 10 to 12 minutes until cakes spring back lightly when touched. Cool on pans for 5 minutes, then transfer to wire rack to cool completely.
08 - Dissolve instant espresso powder in hot water and allow to cool completely.
09 - In a bowl, beat chilled mascarpone cheese, cold heavy cream, and sifted powdered sugar until smooth and thick, being careful not to overbeat. Fold in cooled espresso mixture and vanilla extract until just combined. Chill for 20 minutes if consistency is too soft.
10 - Spread or pipe a generous dollop of coffee mascarpone filling onto the flat side of half the cooled cookies. Top with remaining cookies to create sandwiches.
11 - Dust the tops with unsweetened cocoa powder. Refrigerate for 30 minutes before serving for optimal texture.

# Helpful Hints:

01 -
  • They taste like tiramisu but you can hold them in one hand without a fork or embarrassment.
  • The coffee mascarpone filling is dangerously good, rich enough to feel fancy but not so sweet it makes your teeth ache.
  • They keep their soft, pillowy texture for two days in the fridge, so you can make them ahead and still impress.
  • Everyone who tries one asks for the recipe, which is the highest compliment a baker can get.
02 -
  • If your filling is too soft to spread, chill it for 20 minutes, mascarpone can be temperamental depending on the brand.
  • Don't overbake the cookies or they'll dry out, they should feel soft and slightly underdone when you pull them from the oven.
  • Room temperature ingredients blend better and give you a smoother batter, so pull your egg and butter out ahead of time.
03 -
  • Chill your mixing bowl and beaters before whipping the filling, it helps the cream thicken faster and stay stable.
  • Use a cookie scoop for perfectly uniform cookies, they'll bake evenly and look way more professional.
  • Let the cookies cool completely before filling or the mascarpone will melt and slide right out the sides.
Go back