Tiramicookies: decadent cookie-tiramisu dessert perfect for snack fans

Sweet meets bold in a dessert that has taken social feeds by storm. Creator Gallymini reinvented two classics by swapping ladyfingers for chunky cookies, giving us the “Tiramicookies”: a layered treat where soft cookie, crunchy chocolate chips, and silky mascarpone collide. Read on for an easy, crowd-pleasing recipe and smart tips to pull it off at home.

Ingredients for Tiramicookies: cookie dough, mascarpone cream, and assembly

Cookie dough

• 140 g salted butter, melted
• 130 g vergeoise (or light brown sugar)
• 90 g granulated sugar
• 1 egg
• 245 g all-purpose flour
• 3 g baking soda
• 180 g dark chocolate, chopped into chunks
• a pinch of fleur de sel for finishing

Mascarpone cream (tiramisu style)

• 400 g mascarpone
• 3 eggs, separated
• 90 g sugar
• 1 vanilla bean, seeds scraped

For assembly

• 6–8 baked cookies
• 20 cl milk mixed with 1 espresso (for dipping)
• 4–5 tbsp chocolate spread or alternative

How to bake the cookies and make the mascarpone cream

Baking the cookies

1. Mix the melted butter with both sugars until smooth.
2. Beat in the egg, then fold in flour and baking soda.
3. Stir in chopped chocolate, shaping the dough into balls of 50 g each.
4. Chill the dough balls for several hours to firm up the texture.
5. Place on a lined baking tray and bake at 175 °C for about 10 minutes.
6. Sprinkle a little fleur de sel over warm cookies and cool completely.

Preparing the mascarpone cream

1. Whisk egg yolks with sugar until pale and slightly thickened.
2. Fold in mascarpone and vanilla seeds until blended and smooth.
3. Beat the egg whites to soft peaks and gently fold them into the mascarpone mix.
4. Handle the whites carefully to keep the cream light and airy.

Layering and finishing your Tiramicookies

1. Quickly dip each cookie into the milk and espresso mix—do not soak them.
2. In a serving dish, alternate layers: cookie, mascarpone cream, and a spoonful of chocolate spread.
3. Repeat the layering to reach the desired height.
4. Top with cookie crumbs and a drizzle of chocolate spread for texture.
5. Chill for at least 4 hours, preferably overnight, so flavors meld.

Variations, storage advice, and pro tips to improve results

• Swap chocolate spread for jam or fresh fruit for a lighter finish.
• Add a splash of coffee liqueur to the dipping mix for adult flavor.
• To keep layers distinct, cool cookies completely before assembly.
• Store covered in the fridge for up to 2 days; textures soften over time.
• If you prefer firmer layers, reduce the milk in the dip or use fewer dips per cookie.

Similar Posts:

• Cyril Lignac shares his favorite winter treat: gooey chocolate brookie
• Apple snickerdoodles: irresistible fall cookies that melt in your mouth
• Soft chocolate chip cookies: the foolproof melt-in-your-mouth recipe
• Strawberry shortcake cookies: melt-in-your-mouth recipe in 20 minutes
• Granola-style biscuits: surprisingly better than store-bought, easy homemade recipe

Sienna Blake

Sienna curates soulful lifestyle content with a focus on intentional living, slow habits, and modern creativity. Her voice blends beauty, function, and joy.