Mexican Chocolate Cookie Sandwiches w/ Tiramisu Mascarpone
{Gluten-Free, Peanut-Free, Tree-Nut Free}
Author: Jackie Ourman
Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Serves: 10
- 2 1/4 C confectioners sugar
- 3/4 cup cocoa powder
- 1/4 tsp Starbucks Via, instant coffee
- 1/4 tsp cinnamon
- 1/4 tsp kosher salt
- 1/8 tsp Mexican chili powder
- 3 egg whites
- 1 tsp vanilla
- 1/2 cup dark chocolate chips
- 1 container Bel Gioioso Tiramisu Mascarpone
- Heat oven to 350 and line to large baking sheets with parchment paper
- Mix all of the dry ingredients together
- Add the egg whites and vanilla. Using a hand mixer or stand mixer with a paddle attachment, mix until fully blended
- Stir in the chocolate chips
- Drop batter by rounded tablespoon on a parchment-lined baking sheet, 1 inch apart
- Bake for about 15 minutes or until the tops of the cookies crack
- Remove from oven, cool completely (at least 20 mins) and gently remove the cookies from the parchment paper. Store in a sealed container until ready to serve.
- Just before serving, spread tiramisu mascarpone on the bottom of half of your cookies and place the other half of the cookies on top to make your sandwiches
- Enjoy!
