Name: Tiramisu Cookie Cups Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 c. (2 sticks) unsalted butter, softened, plus more for greasing; 1 c. (215 g.) packed brown sugar; 1/2 c. (100 g.) granulated sugar; 2 large eggs; 1 tsp. pure vanilla extract; 1 c. (120 g.) all-purpose flour; 2 tsp. espresso powder; 1 tsp. baking powder; 1 tsp. kosher salt; 1 c. (170 g.) espresso chips (such as Nestlé); 1/2 c. (85 g.) semisweet chocolate chips; 1 1/2 c. heavy whipping cream; 1 (8-oz.) container mascarpone, room temperature; 1/4 c. coffee-flavored liqueur (such as Kahlúa); 2 tbsp. powdered sugar; Pinch of kosher salt; Cocoa powder, for dusting

Jump to Recipe

Get ready to fall in love with Tiramisu Cookie Cups, the ultimate sweet treat that brings together the charm of classic tiramisu and the irresistible delight of chewy cookies. Imagine a rich, espresso-infused cookie base topped with a luscious mascarpone cream, all tucked perfectly into a handheld cup and crowned with a flutter of cocoa powder. Whether you’re baking for a celebration or simply want to brighten up an afternoon, Tiramisu Cookie Cups are the kind of dessert that wows guests and satisfies every craving for something cozy, creamy, and just a little bit decadent.

Tiramisu Cookie Cups Recipe - Recipe Image

Ingredients You’ll Need

The magic behind these Tiramisu Cookie Cups is all in the quality of the ingredients—each one is simple, but they come together in a way that makes every bite sing. Here’s what you’ll need, and why each is essential for getting that soulful tiramisu flavor and soft, melt-in-your-mouth texture.

Unsalted butter: Softened butter forms the rich base of the cookie dough and ensures a tender crumb.
Brown sugar: Gives the cookies a deep, caramel flavor and adds lovely chewiness.
Granulated sugar: Lends the perfect sweetness and balances the brown sugar’s intensity.
Eggs: Act as the glue that binds the ingredients and keeps the cookie cups nice and fluffy.
Pure vanilla extract: Enhances all the other flavors with a subtle, aromatic warmth.
All-purpose flour: The sturdy backbone of the dough, keeping everything together while still light.
Espresso powder: Infuses every bite with that signature coffee kick crucial to tiramisu.
Baking powder: Helps the cookie cups rise just enough to be airy, not dense.
Kosher salt: Balances out the sweetness and intensifies the chocolate and coffee notes.
Espresso chips: Boost the flavor and offer extra bursts of caffeinated richness.
Semisweet chocolate chips: For pockets of melty chocolate, adding depth and decadence.
Heavy whipping cream: Whipped into the creamy mascarpone layer for lift and silkiness.
Mascarpone: The Italian cheese that gives tiramisu its luxurious texture and subtle tang.
Coffee-flavored liqueur: (like Kahlúa) For that distinct grown-up flavor and a hint of warmth.
Powdered sugar: Sweetens the mascarpone filling and keeps it smooth.
Pinch of kosher salt: In the filling, this helps highlight all the cream’s rich flavors.
Cocoa powder: That classic tiramisu finishing touch for a hit of bittersweet chocolate on top.

How to Make Tiramisu Cookie Cups

Step 1: Cream the Butter and Sugars

Start by preheating your oven to 350°F and generously greasing two standard 12-cup muffin tins with butter. In the bowl of a stand mixer with the paddle attachment, beat together the softened butter, packed brown sugar, and granulated sugar. You’ll want to cream this until the mixture is smooth, slightly paler, and airy—about 4 minutes—because this step is what makes the cookies taste as good as a bakery’s best.

Step 2: Add Eggs and Vanilla

Once your butter and sugars are perfectly creamy, add the eggs one at a time, followed by the pure vanilla extract. Keep beating until the mixture is light and fluffy, which should take another 3 minutes. This extra aeration gives the cookie cups their irresistible, cake-like texture while making sure the flavors are perfectly blended.

Step 3: Combine Dry Ingredients and Mix

In a separate medium bowl, whisk together the flour, espresso powder, baking powder, and salt. Gradually add this dry blend into your butter mixture, mixing just until combined. Fold in the espresso and semisweet chocolate chips for little pockets of melty, coffee-laced goodness throughout your cookie bases—trust me, it makes every bite a treasure hunt.

Step 4: Shape and Bake the Cookie Cups

Scoop about 2 tablespoons of dough into each muffin cup, then use your finger to gently press a well into the center of each mound. Bake for around 15 minutes, or until the edges look slightly golden. This shape creates the perfect vessel for your luscious mascarpone cream filling later.

Step 5: Mold, Cool, and Unmold

While the cookies are still warm from the oven, take a shot glass or a round spice jar (greased with a bit of butter) and gently press down in the center of each cookie to make a deeper well—this is key for holding more creamy filling! Let them cool in the pan for about 15 minutes, then transfer to a wire rack and let cool completely before moving on.

Step 6: Whip the Mascarpone Filling

Switch to the whisk attachment on your stand mixer and combine heavy whipping cream, mascarpone, coffee-flavored liqueur, powdered sugar, vanilla, and a pinch of salt. Beat everything together until soft peaks form, which happens fast—just 2 to 3 minutes! Watch carefully to keep the filling cloud-like and dreamy.

Step 7: Fill, Top, and Finish

Spoon the fluffy mascarpone filling generously into the cooled cookie cups, making sure to fill the wells and cover the tops. Finish them off with a generous dusting of cocoa powder for that signature tiramisu flair. Now, stand back and admire your gorgeous Tiramisu Cookie Cups—you’re almost done!

How to Serve Tiramisu Cookie Cups

Garnishes

Tiramisu Cookie Cups look irresistible with a simple dusting of cocoa, but you can take them up a notch by sprinkling a few espresso beans on top or adding chocolate curls for a dramatic flair. A drizzle of chocolate sauce or a sprinkle of finely grated dark chocolate will add a little extra luxury and really impress guests who love the wow factor.

Side Dishes

Tiramisu Cookie Cups are rich and full-flavored, so pair them up with something simple and refreshing: a fresh bowl of mixed berries, a scoop of vanilla gelato, or even some crisp biscotti. These sides will cleanse your palate and provide a lovely contrast to the creamy, bold tiramisu flavors.

Creative Ways to Present

For parties, arrange the cookie cups on a tiered dessert tray or individual mini cake stands for a pretty presentation. You can also serve them in colorful cupcake liners for easy grab-and-go treats, or top each cup with a little decorative flag or edible gold leaf if you’re feeling fancy. Tiramisu Cookie Cups are also perfect for gift-giving—just place them in a bakery box and tie with a ribbon for an instant homemade present.

Make Ahead and Storage

Storing Leftovers

If you have extra Tiramisu Cookie Cups (lucky you!), store them in an airtight container in the refrigerator. The cookie base stays chewy and the mascarpone filling remains creamy, making them just as delicious the next day. For best flavor, enjoy within 2 to 3 days.

Freezing

You can freeze the cookie cups before filling them by wrapping tightly and placing them in a freezer-safe container for up to one month. To freeze fully assembled cups, freeze them on a tray until solid, wrap individually, and keep in an airtight container. Just be aware that mascarpone can become a little grainy after freezing, though it still tastes delicious.

Reheating

If you want to restore a bit of that fresh-from-the-oven magic, briefly warm the cookie cups (without filling) in a 300°F oven for 3 to 5 minutes. Once cooled, add the mascarpone filling and cocoa powder just before serving. Avoid microwaving the filled cups, as this can affect the texture of the creamy topping.

FAQs

Can I make Tiramisu Cookie Cups without coffee liqueur?

Absolutely! If you prefer to skip the alcohol, simply replace the coffee liqueur with brewed espresso or extra vanilla extract in the mascarpone filling. You’ll still get plenty of coffee flavor and that classic tiramisu vibe.

How can I prevent the cookie cups from sticking to the pan?

Greasing the muffin tins well with butter is your best defense against sticking. If you want extra insurance, use paper liners or a nonstick spray, or run a thin knife around the edges before unmolding.

Can I substitute mascarpone cheese?

If mascarpone is hard to find, you can substitute an equal amount of full-fat cream cheese (softened and blended with a little heavy cream). The flavor will be slightly tangier, but the filling will still be deliciously creamy.

Are Tiramisu Cookie Cups safe for kids?

Yes, with a simple modification! Swap out the coffee liqueur for decaf espresso or milk in the mascarpone filling for a kid-friendly version. Everyone at the table can enjoy these cups together.

Can I make Tiramisu Cookie Cups gluten-free?

Definitely. Just use a gluten-free all-purpose flour blend in place of regular flour, and double-check your other ingredients are all gluten-free. The cookie cups will still bake up beautifully and hold that creamy filling with ease.

Final Thoughts

If you’ve never tried baking Tiramisu Cookie Cups before, there’s no better time to bring a touch of Italian sweetness to your kitchen. Each bite feels like a tiny celebration—rich, creamy, and full of coffee-kissed flavor. So gather your ingredients and bake a batch soon. Your friends, family, and your own sweet tooth will thank you!

Tiramisu Cookie Cups Recipe

★★★★★

5 from 13 reviews

Author: Mariam
Total Time: 40 minutes
Yield: 24 cookie cups 1x
Diet: Vegetarian

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Description

Indulge in these delightful Tiramisu Cookie Cups that offer a twist on the classic Italian dessert. These delectable treats feature a cookie cup filled with a luscious mascarpone cream, creating a fusion of flavors that will impress your taste buds.

Instructions

Cookies – Preheat oven to 350° and grease 2 standard 12-cup muffin tins with butter. In the large bowl of a stand mixer fitted with the paddle attachment, cream butter, brown sugar, and granulated sugar until smooth, airy, and slightly paler in color, about 4 minutes. Add eggs and vanilla and continue to beat until light and fluffy, about 3 minutes more.
In a medium bowl, whisk flour, espresso powder, baking powder, and salt. Gradually add dry ingredients to butter mixture and beat until just combined, then fold in espresso and chocolate chips.
Place 2 tablespoons dough in each prepared muffin cup. Using your finger, create a well in the center of dough. Bake cookies until slightly browned, about 15 minutes.
While cookies are still warm, grease a shot glass or round spice jar with butter. Press into the center of each cookie to create a deeper well. Let cool 15 minutes in pan, then transfer to a wire rack and let cool completely.
Mascarpone Filling & Assembly – In the large bowl of stand mixer fitted with the whisk attachment, beat cream, mascarpone, liqueur, powdered sugar, vanilla, and salt until soft peaks form, 2 to 3 minutes.
Spoon mascarpone filling into well of each cookie, then cover tops with remaining filling. Generously dust with cocoa powder.

Prep Time: 25 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: Italian