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Choco-Tiramisu Whoopie Pies

Choco-Tiramisu Whoopie Pies

  • Serves 24 cookies
  • Cook time 8 minutes per baking sheet
Yippee for whoopie pies! The possibilities are endless for these treats that sandwich a creamy filling between two soft cookies. Your sweet tooth won’t be able to resist this easy recipe for the perfect addition to your lunchbox.


     For the cookies:

  • 430 ml (1 3/4 cups) flour
  • 180 ml (3/4 cup) cocoa
  • 5.5 ml (1 1/2 tsp) baking soda
  • 2.5 ml (1/2 tsp) salt
  • 125 ml (1/2 cup) butter, softened
  • 250 ml (1 cup) brown sugar
  • 1 egg
  • 250 ml (1 cup) milk


For the filling:

  • 1 container (275 g) mascarpone cheese (like Damafro)
  • 500 ml (2 cups) icing sugar
  • 15 ml (1 tbsp) strong coffee (espresso or filter coffee)
  • 2.5 ml (1/2 tsp) vanilla extract



  1. Preheat the oven to 180°C (350°F).
  2. In a bowl, mix the flour, cocoa, baking soda and salt. Set aside.
  3. Use an electric mixer to beat the butter with the brown sugar on high speed for about 2 minutes, until creamy.
  4. Add the egg and continue beating for 1 minute.
  5. With the mixer on low speed, incorporate the dry ingredients, alternating with the milk, until evenly mixed.
  6. Line two baking sheets with parchment paper. On each sheet, place 15 ml (1 tbsp) of dough per cookie, leaving 5 cm (2 in.) between each one. Bake each sheet for 8 to 10 minutes (don’t overbake: the cookies should be soft to the touch). Remove from the oven and let cool on a rack.
  7. For the filling, whip all of the ingredients together with an electric mixer until light and creamy.
  8. Once the cookies have cooled, spread the flat side of 12 cookies generously with the mascarpone filling. Top with a second cookie. Refrigerate in an airtight container.


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