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Chocolate Mascarpone Sandwich Cookies
5 from 15 votes

Chocolate Mascarpone Sandwich Cookies

Chocolate Mascarpone Sandwich Cookies combine tender cocoa cookies with a creamy mascarpone and melted chocolate filling. The cookies have a soft texture with slightly crisp edges, created by a mixture of butter, coconut sugar, and maple syrup, balanced by cinnamon and cocoa powder. The mascarpone filling brings a rich texture and smooth chocolate flavor. These bite-sized sandwich cookies are ideal for holiday treats or special occasions, garnished optionally with powdered sugar to add a festive touch.

Prep Time
15 mins
Cook Time
10 mins
Additional Time
30 mins
Total Time
55 mins
Servings: 14 Cookies
Calories: 303 kcal
Course: Dessert, Snacks, Baked Goods
Cuisine: Italian

Ingredients

For the cookies:
  • 1 cup butter sea salted (two sticks/8 ounces/227 grams), softened or melted, pure
  • ¾ cup coconut sugar 105 grams
  • ¼ cup maple syrup 75 ml
  • 1 egg lightly beaten
  • ½ teaspoon cinnamon powder
  • 2 ¼ cups all-purpose flour 295 grams, gluten-free
  • ¼ cup unsweetened cocoa powder 20 grams, or cacao powder
For the mascarpone cream filling:
  • ¾ cup semi-sweet chocolate 125 grams-see note, or 70% dark chocolate
  • 2 mascarpone cheese in 8-ounce/227-gram containers
For Christmas or festive look (optional):
  • powdered sugar or sweetener to sprinkle on top of cookies

Instructions

Make the cookies:
    Cup of Yum
  1. Preheat oven to 375 °F/ 190 °C and line a large baking sheet with parchment paper.
  2. 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).
  3. Add the egg and cinnamon. Continue to mix until well incorporated.
  4. 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).
  5. 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.
  6. 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.
  7. Note: You should have 28 cookies in total.
Make the mascarpone filling:
  1. 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.
  2. Then pour the melted chocolate into a small bowl together with the mascarpone cheese. Mix until well combined.
  3. You can make the filling while the cookies are in the oven. It'll take less than 5 minutes.
  4. 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:
  1. 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).
  2. Then place the other half of the cookies on top to form sandwich cookies and press lightly together.
  3. 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.
  4. Chill the cookies for about 30 minutes to preferably one hour, allowing for the mascarpone filling to set—optional.
  5. When ready to serve, sprinkle with powdered sugar for a contrasting effect—optional.

Notes

  • Use a stand mixer or hand mixer to cream butter, sugars, and syrup until fluffy.
  • Allow cookies to cool completely before adding mascarpone filling to prevent melting.
  • Chill the mascarpone filling in the fridge before piping for better handling.
  • After assembly, refrigerate cookies for 30 minutes to 1 hour to set the filling more firmly.
  • Store assembled cookies in an airtight container in the fridge for up to 6 days.
  • Decorate serving plates with powdered sugar, marshmallows, or edible leaves for a festive look.

Nutrition Information

Serving 1cookie Calories 303kcal (15%) Carbohydrates 35g (12%) Protein 3g (6%) Fat 18g (28%) Saturated Fat 11g (55%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 5g (25%) Trans Fat 1g (50%) Cholesterol 47mg (16%) Sodium 111mg (5%) Potassium 103mg (2%) Fiber 3g (12%) Sugar 18g (36%) Vitamin A 429IU (9%) Vitamin C 0.003mg (0%) Calcium 35mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 14 Cookies

Amount Per Serving

Calories 303

% Daily Value*

Serving 1cookie
Calories 303kcal 15%
Carbohydrates 35g 12%
Protein 3g 6%
Fat 18g 28%
Saturated Fat 11g 55%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Trans Fat 1g 50%
Cholesterol 47mg 16%
Sodium 111mg 5%
Potassium 103mg 2%
Fiber 3g 12%
Sugar 18g 36%
Vitamin A 429IU 9%
Vitamin C 0.003mg 0%
Calcium 35mg 4%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.