Ingredients
Scale
- 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
- Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin or use liners.
- Cream butter and both sugars together until light. Beat in eggs one at a time, then add vanilla.
- 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.
- Scoop about 2 tablespoons of dough into each muffin cup, pressing dough up the sides to form a cup shape.
- 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.
- 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.
- 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.
- 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