Go Back
+ servings
These whoopie pies are packed with classic Italian dessert flavors.  Soft and fluffy chocolate espresso cookies, sandwiched with a rich mascarpone kahlua frosting! #whoopiepies #cookierecipe #cookies #tiramisu #dessertrecipe #sandwichcookie #espresso #kahlua
Print Recipe
5 from 7 votes

Best Tiramisu Whoopie Pies

Soft and fluffy chocolate espresso cookies, sandwiched with a rich mascarpone kahlua frosting!
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Dessert
Cuisine: American
Keyword: sandwich cookie, tiramisu, whoopie pies
Servings: 12 sandwiches
Calories: 308kcal



  • 1 1/2 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp kosher salt
  • 1/3 cup milk (I like to use whole)
  • 1 Tbsp instant espresso powder
  • 1/2 tsp vanilla extract
  • 6 Tbsp unsalted butter, softened to room temperature
  • 3/4 cup granulated sugar
  • 1 large egg


  • 8 oz mascarpone cheese, at room temperature
  • 4 oz cream cheese, at room temperature
  • 1/3-1/2 cup powdered sugar (plus more for dusting if desired)
  • 1/2 tsp vanilla extract
  • 1 Tbsp Kahlua liqueur
  • 1 tsp instant espresso powder



  • Adjust oven racks to the upper and lower thirds of the oven, and preheat oven to 350 F degrees.  Line two baking sheets with parchment paper and set aside.
  • In a small mixing bowl, add flour, cocoa powder, baking powder, baking soda, and salt.  Whisk together and set aside.  To another small bowl, add milk, espresso powder and vanilla and stir together until espresso powder dissolves.  Set aside.
  • To the bowl of a stand mixer, add butter and sugar and beat until creamy and fluffy, about 1 minute.  Add egg and beat until mixed in.  
  • Add half of the flour mixture and mix until just combined.  Add all the milk mixture, mix until combined.  Add remaining flour mixture and mix until just combined.  Increase speed slightly and mix until smooth, about 30 seconds to 1 minute.
  • Scoop batter onto prepared cookie sheets, about 2 inches apart.  Bake, rotating pans halfway through, 12-14 minutes, until edges are set and the tops spring back slightly when touched.  Cool on pans 3-5 minutes, then transfer to cooling racks to cool completely.


  • Add mascarpone, cream cheese, powdered sugar and vanilla extract to the bowl of a stand mixer and beat until light and fluffy, about 1 minute.
  • Add Kahlua and espresso powder to a small bowl and stir until dissolved.  Add liquid to frosting in stand mixer and beat until combined.
  • If frosting is too thin, more powdered sugar can be added, or frosting can be refrigerated about an hour to firm up.


  • Spread frosting onto one cookie, then top with another cookie.  Repeat for all cookies.  Right before serving, dust with powdered sugar if desired.



Calories: 308kcal | Carbohydrates: 31g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 62mg | Sodium: 127mg | Potassium: 111mg | Fiber: 1g | Sugar: 17g | Vitamin A: 605IU | Calcium: 61mg | Iron: 1.1mg