Black Velvet Tiramisu Cookies

Black Velvet Tiramisu

Print

With ImageWithout Image

Yield: 9-10

Author: Tamra Mentzer

Prep time: 30 MinCook time: 10 MinInactive time: 3 HourTotal time: 3 H & 40 M

A dark and decadent twist on classic tiramisu — rich black cocoa and espresso cookies infused with Kahlúa, layered with silky mascarpone inside and out.

Ingredients

Wet Ingredients

• ½ cup salted butter, cold and cubed
• 2 oz mascarpone cheese, softened (about ¼ cup)
• ¼ cup light brown sugar, packed
• ½ cup + 2 Tbsp granulated sugar
• 1 large egg
• 1 Tbsp Kahlúa (coffee liqueur)
• 2 tsp vanilla bean paste
• 1 Tbsp instant espresso powder (use up to 1½ Tbsp for stronger flavor)
• 1 tsp hot water, to dissolve espresso powder

Dry Ingredients

• 1¾ cups all-purpose flour — add up to 1 Tbsp more if dough feels sticky
• ⅓ cup Dutch-process cocoa
• ⅓ cup black cocoa
• 2 tsp cornstarch
• ¾ tsp baking powder
• ½ tsp salt

Mix-Ins

• 10 Tiramisu Oreo Thins, crushed
• ⅓ cup cream cheese baking chips
• ⅓ cup Ghirardelli 60% bittersweet chocolate chips

Mascarpone Filling

• 4 oz mascarpone cheese (about ½ cup)
• 2 cups powdered sugar
• ½ tsp Kahlúa
• Beat mascarpone, powdered sugar, and Kahlúa until smooth and thick enough to hold its shape (similar to thick buttercream). Scoop with a small cookie scoop (about 2 tsp each) onto parchment and freeze solid 30–40 minutes before stuffing.

Instructions

1. Cream fats and sugars – Beat cold cubed butter, mascarpone (2 oz), brown sugar, and granulated sugar on medium-high until creamy and slightly lightened, 2–3 minutes.
2. Mix in egg, Kahlúa, vanilla bean paste, and espresso mixture.
3. Whisk together flour, cocoas, cornstarch, baking powder, and salt.
4. Add dry mixture to wet in two additions, mixing just until a Play-Doh–like texture forms — firm, pliable, not sticky.
5. Stir in crushed Oreos and both chocolate chip varieties.
6. Cover and refrigerate dough 45–60 minutes.
7. Scoop about 3.5 oz dough balls, flatten slightly, place one frozen mascarpone center inside, and wrap dough completely around to seal. Freeze for at least 2 hours.
8. Arrange on parchment-lined sheets and bake at 385°F for 10–11 minutes, until the top is no longer shiny. Watch closely at the 9–10 minute mark — overbaking can cause filling to leak.
9. Let cookies rest on the pan 15–20 minutes before transferring to a rack. For a solid center, let cookies sit several hours before serving.