Tiramisu Cookie Cups

why make this recipe

Tiramisu Cookie Cups give you a quick dessert with coffee and cream in one bite. They are easy to share and look nice at parties. If you like rich chocolate cookies, you may also enjoy this double chocolate chip cookies recipe for another chocolate treat.

introduction

These cookie cups pair a soft cocoa cookie shell with light mascarpone cream. You make the cookie cups in a muffin tin, fill them with a coffee-flavored mascarpone mix, dust with cocoa, and chill. They are small, simple, and taste like tiramisu in a cookie form. If you want a different tiramisu twist, see this cherry amaretto tiramisu for more ideas.

how to make Tiramisu Cookie Cups

Make the cookie dough, press it into muffin cups to form shells, bake until set, and cool to keep the cup shape. Whip the cream and fold it into mascarpone with powdered sugar and espresso. Then fill each cooled cookie cup and chill so the filling firms and the flavors meld.

Ingredients :

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup cocoa powder
• 1 cup mini chocolate chips
• 8 oz mascarpone cheese, room temperature
• 1 cup heavy cream
• 1/2 cup powdered sugar
• 2 tbsp strong brewed espresso or 1 tbsp instant espresso dissolved in 2 tbsp water
• Cocoa powder for dusting

Directions

1. Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin or use liners.
2. In a bowl, cream butter and both sugars until light. Beat in eggs one at a time. Add vanilla.
3. In another bowl, whisk flour, baking soda, salt, and cocoa powder. Mix dry ingredients into wet until just combined. Fold in mini chocolate chips.
4. Scoop about 2 tablespoons dough into each muffin cup. Press dough up the sides lightly to form a cup shape.
5. Bake 10–12 minutes until edges set. Do not overbake. Let cool in pan 5 minutes, then remove to a rack to cool completely and keep cup shape.
6. While cups cool, make the filling: whip heavy cream until soft peaks form. In another bowl, beat mascarpone with powdered sugar and espresso until smooth. Gently fold whipped cream into mascarpone mixture.
7. Spoon or pipe the mascarpone cream into each cooled cookie cup. Dust with cocoa powder and chill at least 30 minutes before serving.

how to serve Tiramisu Cookie Cups

Serve cold or slightly chilled. Place each cup on a small plate or a napkin. Dust with more cocoa just before serving. They pair well with coffee or a small scoop of vanilla ice cream.

how to store Tiramisu Cookie Cups

Keep filled cups in an airtight container in the fridge for up to 3 days. If you store unfilled cookie cups, keep them in a sealed container at room temperature for up to 2 days. Fill right before serving for best texture.

tips to make Tiramisu Cookie Cups

• Do not overbake the cookie cups. Take them out when edges look set but centers are still soft.
• Cool the cups well in a rack to keep the cup shape.
• Use room-temperature mascarpone so the filling is smooth.
• If you want a creamier twist, try a cream cheese version like these chocolate chip cheesecake cookies for ideas on texture and flavor.
• Pipe the filling for a neat look, or spoon it for a rustic finish.

variation (if any)

• Add a splash of coffee liqueur to the mascarpone for extra tiramisu flavor.
• Swap mini chocolate chips for chopped dark chocolate or chocolate chunks.
• Use a vanilla or mocha cookie base instead of cocoa for a different taste.

FAQs

Q: Can I use heavy whipping cream instead of heavy cream?
A: Yes. Heavy whipping cream works the same for whipping to soft peaks.

Q: Can I make these ahead of time?
A: You can bake the cookie cups a day ahead and keep them unfilled. Fill and dust with cocoa just before serving.

Q: What if mascarpone is grainy?
A: Beat it a bit longer at room temperature to smooth it. Do not overbeat once you add whipped cream.

Q: Can I freeze these?
A: You can freeze unfilled cups for up to 1 month. Thaw, then fill and chill before serving. Filled cups do not freeze well because the texture can change.

Conclusion

For a tested version of this idea, see a full recipe guide at Crazy for Crust Tiramisu Cookie Cups, which shows step-by-step photos and tips. You can also compare methods with another good recipe at Delish’s Tiramisu Cookie Cups recipe to find the approach you like best.

Tiramisu Cookie Cups

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Delicious, bite-sized cookie cups filled with creamy mascarpone and espresso, reminiscent of traditional tiramisu.

• Total Time: 42 minutes
• Yield: 12 servings 1x

Ingredients

Scale 1x2x3x

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup cocoa powder
• 1 cup mini chocolate chips
• 8 oz mascarpone cheese, room temperature
• 1 cup heavy cream
• 1/2 cup powdered sugar
• 2 tbsp strong brewed espresso or 1 tbsp instant espresso dissolved in 2 tbsp water
• Cocoa powder for dusting

Instructions

1. Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin or use liners.
2. Cream butter and both sugars together until light. Beat in eggs one at a time, then add vanilla.
3. In another bowl, whisk together flour, baking soda, salt, and cocoa powder. Mix dry ingredients into wet until just combined, then fold in mini chocolate chips.
4. Scoop about 2 tablespoons of dough into each muffin cup, pressing dough up the sides to form a cup shape.
5. Bake for 10–12 minutes until edges set. Allow to cool in the pan for 5 minutes before removing to a rack to cool completely.
6. While cups cool, whip heavy cream until soft peaks form. In another bowl, beat mascarpone with powdered sugar and espresso until smooth, then fold in whipped cream.
7. Spoon or pipe the mascarpone cream into each cooled cookie cup. Dust with cocoa powder and chill for at least 30 minutes before serving.

Notes

Serve cold or slightly chilled. For best texture, fill cookie cups right before serving.

• Author: mehdilmh
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Nutrition

• Serving Size: 1 cookie cup
• Calories: 250
• Sugar: 15g
• Sodium: 150mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 50mg

Keywords: tiramisu, dessert, cookie, mascarpone, espresso, easy dessert