Chocolate Mascarpone Cookies Recipe

I just baked Chocolate Mascarpone Cookies so outrageously chocolatey and dusted in powdered sugar that I’m pretending I’m not hoarding them, so keep scrolling if you dare.

And I’m obsessed with these Chocolate Mascarpone Cookies. I love the way mascarpone cheese adds this crazy silkiness so the cookies feel grown-up but still wildly chocolatey.

I could eat them with a spoon. The cocoa punches through in a real dark chocolate way, and those chocolate chips?

Yes please. Mascarpone Cookies Recipes rarely deliver this much depth without feeling heavy.

I can’t stop thinking about dusting them with powdered sugar and the way that brightens every bite. No pretension here.

Just rich, fudgy, slightly crackled cookies that make me want another, and then another. Seriously, zero restraint today, okay.

Ingredients

• Basically mascarpone makes them pillowy and rich, almost custardy.
• Butter adds silky fat and classic cookie comfort.
• Sugar gives sweet snap and helps with browning.
• Eggs bind everything together and add tender chew.
• Vanilla adds warmth and a cozy background note.
• Flour gives structure so they hold their shape.
• Cocoa brings chocolate depth and it’s slightly bitter.
• Baking powder helps them puff up a bit.
• Baking soda lifts and gives gentle spread.
• Salt brightens chocolate and balances the sweetness.
• Plus chocolate chips add gooey pockets and extra chocolate.
• Powdered sugar dusting looks snowy and adds soft sweetness.

Ingredient Quantities

• 1 cup mascarpone cheese (about 8 ounces)
• 1/2 cup unsalted butter, softened (1 stick)
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 3/4 cups all purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 3/4 cup semi sweet chocolate chips or chunks (optional but highly recommended)
• Powdered sugar for dusting after baking

How to Make this

1. Preheat oven to 350 F and line two baking sheets with parchment paper or silicone mats.

2. In a large bowl cream together 1 cup mascarpone and 1/2 cup softened butter with 1 cup granulated sugar until smooth and a little fluffy, scraping the sides so nothing’s left behind.

3. Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract until the mixture looks glossy but not soupy.

4. In a separate bowl whisk together 1 3/4 cups all purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon fine salt so there are no lumps.

5. Fold the dry ingredients into the wet mixture gently, just until combined; don’t overmix or the cookies will get tough. The batter will be thick and slightly sticky.

6. Stir in 3/4 cup semisweet chocolate chips or chunks, saving a few to press on top if you want the cookies to look extra melty.

7. Chill the dough in the fridge for 20 to 30 minutes if it feels too soft to scoop, this makes shaping easier and helps them keep a nice round shape while baking.

8. Scoop rounded tablespoons of dough onto the prepared sheets about 2 inches apart, press a few extra chips on top if you saved any.

9. Bake for 10 to 12 minutes, until the edges are set and the tops have small cracks; the centers will still look a bit soft. Let them cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

10. When cool, dust generously with powdered sugar for a pretty finish. Store in an airtight container for up to 3 days, though they rarely last that long.

Equipment Needed

1. Oven (preheated to 350 F)
2. Two baking sheets with parchment paper or silicone mats
3. Large mixing bowl plus one smaller bowl for dry ingredients
4. Electric hand mixer or stand mixer (or a sturdy whisk if you prefer)
5. Whisk for the dry ingredients
6. Rubber spatula for scraping the bowl and folding
7. Tablespoons or a cookie scoop for portioning dough
8. Wire cooling rack for finishing the cookies
9. Measuring cups and spoons (for flour, cocoa, sugar, etc.)

FAQ

Chocolate Mascarpone Cookies Recipe Substitutions and Variations

• Mascarpone cheese: substitute with equal parts cream cheese blended with 2 tablespoons heavy cream for every 8 ounces, or use 1 cup ricotta that’s been whipped smooth if you want a lighter texture. They’ll change the tang a bit, but still keep cookies tender.
• Unsalted butter: you can swap with 1 cup (2 sticks) of lightly softened salted butter but reduce added salt in recipe by 1/4 teaspoon; or use 1/2 cup coconut oil for a dairy free option, chill dough well before baking since it melts faster.
• Eggs: replace each large egg with 1/4 cup (4 tablespoons) applesauce or mashed banana for a vegan-ish, moist cookie; or use a flax egg (1 tablespoon ground flax + 3 tablespoons water, let sit 5 min) per egg for structure.
• Semi sweet chocolate chips: swap with chopped dark chocolate (equal weight) for a richer flavor, or use white chocolate chips or chopped nuts if you want texture and less sweetness.

Pro Tips

1. Chill the dough if it feels too soft, even up to an hour. Colder dough spreads less so you get thicker, chewier cookies. If you forget, pop the scooped balls in the fridge for 15 minutes before baking.

2. Let the mascarpone come close to room temp so it mixes smooth. If it’s too cold you’ll get little lumps, too warm and your dough can turn runny. If lumps happen, a quick beat with a hand mixer fixes it.

3. Don’t overmix once the flour goes in. Fold just until you cant see streaks of flour. Overworking the dough makes the cookies tough, not tender.

4. Press a few extra chocolate chunks on top right before baking and cool on the sheet for 5 minutes after they come out. That keeps them soft in the middle and makes them look really melty. Store in an airtight container with a slice of bread if you want to keep them soft for a day or two.