Why You’ll Love Irresistible Tiramisu Cookie Cups Recipe

I enjoy this recipe because it’s simple yet impressive, making it perfect when I want a dessert that feels special. I like that the cookie cups bake quickly and hold their shape beautifully, and the mascarpone filling is smooth, light, and full of coffee flavor. I also appreciate how easy it is to make these ahead of time for gatherings or quiet nights at home.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 1/2 cups all-purpose flour
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1 egg
1 tsp vanilla extract
1/2 tsp baking powder
1/4 tsp salt
1 cup mascarpone cheese
1/2 cup heavy cream
2 tbsp powdered sugar
1 tsp espresso powder
1/2 tsp cocoa powder

Directions

I start by preheating my oven to 350°F (175°C) and greasing a muffin tin well. I cream the butter and sugar together until the mixture is light and fluffy, then mix in the egg and vanilla until smooth. In a separate bowl, I combine the flour, baking powder, and salt, then gradually add it to the butter mixture until a soft dough forms.

I press the dough into the prepared muffin tin, shaping each portion into a cup. I bake the cookie cups for about 12–15 minutes, until they turn lightly golden, then let them cool completely. While they cool, I whip the heavy cream with the powdered sugar until stiff peaks form, then gently fold in the mascarpone cheese and espresso powder.

Once the cookie cups are cool, I fill each one with the creamy mixture and finish by dusting the tops with cocoa powder before serving.

Servings and Timing

I get 12 cookie cups from this recipe. The prep time takes about 20 minutes, the baking time is around 15 minutes, and the total time comes to roughly 35 minutes from start to finish.

Variations

I sometimes add a splash of coffee liqueur to the cream mixture for a deeper flavor. When I want a chocolate twist, I mix mini chocolate chips into the filling. For a lighter taste, I reduce the espresso powder slightly and add a bit more vanilla.

Storage/Reheating

I store these cookie cups in an airtight container in the refrigerator for up to 2 days. I don’t reheat them, since I prefer serving them chilled or slightly cool to keep the filling creamy and firm.

FAQs

Can I make the cookie cups ahead of time?

I often bake the cookie cups a day in advance and fill them shortly before serving.

Do I need to chill the filling before using it?

I usually don’t need to, but chilling it for 10–15 minutes can help if it feels too soft.

Can I use cream cheese instead of mascarpone?

I can substitute cream cheese, but the flavor will be slightly tangier and less traditional.

How do I keep the cookie cups from puffing up?

I gently press the centers down while they’re still warm to maintain the cup shape.

Can I freeze these cookie cups?

I freeze the unfilled cookie cups, but I avoid freezing them once filled.

Is the espresso flavor strong?

I find it balanced, but I can adjust the espresso powder to taste.

What type of cocoa powder works best?

I prefer unsweetened cocoa powder for a classic tiramisu finish.

Can I make these without a muffin tin?

I rely on a muffin tin for shape, as free-form versions don’t hold the filling as well.

Are these very sweet?

I find them moderately sweet, with the coffee and cocoa balancing the sugar nicely.

Can I serve them at room temperature?

I can, but I like them best slightly chilled for the ideal texture.

Conclusion

I keep coming back to these tiramisu cookie cups because they’re elegant, comforting, and easy to make. They give me all the flavors I love in tiramisu while being fun to serve and enjoy one bite at a time.