Irresistible Tiramisu Cookie Cups

Why You’ll Love Irresistible Tiramisu Cookie Cups Recipe

I enjoy this recipe because it delivers all the flavors of tiramisu without the fuss of layering or slicing. I like how the cookie cups hold their shape while staying tender, and the mascarpone filling feels rich but not heavy. I also appreciate how elegant they look despite being simple to make.

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 the oven to 350°F (175°C). I cream the butter and granulated sugar together until the mixture becomes light and fluffy. I add the egg and vanilla extract and mix until fully incorporated.

In a separate bowl, I combine the flour, baking powder, and salt, then gradually mix the dry ingredients into the butter mixture until a soft dough forms. I press the dough evenly into greased muffin tins, shaping them into cup forms. I bake them for 12–15 minutes until lightly golden, then let them cool completely.

While the cookie cups cool, I whip the heavy cream with powdered sugar until stiff peaks form. I gently fold in the mascarpone cheese and espresso powder until smooth. Once the cookie cups are cooled, I fill them with the creamy mixture and finish by dusting cocoa powder on top before serving.

Servings and Timing

I get about 12 cookie cups from this recipe. Prep time takes me around 20 minutes, baking takes about 15 minutes, and the total time comes to roughly 35 minutes.

Variations

I sometimes add a touch more espresso powder when I want a stronger coffee flavor. When I’m in the mood for chocolate, I mix mini chocolate chips into the filling. I’ve also flavored the cookie base with a pinch of cinnamon for extra warmth.

Storage/Reheating

I store these cookie cups in the refrigerator in an airtight container for up to 2 days. I serve them chilled and don’t reheat them, since the creamy filling is best enjoyed cold.

FAQs

Can I make the cookie cups ahead of time?

I often bake the cookie cups a day ahead and fill them just before serving.

Do I need a mixer for this recipe?

I find a hand mixer helpful for whipping the cream, but the dough can be mixed by hand.

Can I substitute cream cheese for mascarpone?

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

How do I keep the cookie cups from sticking?

I make sure to grease the muffin tin well before pressing in the dough.

Are these very sweet?

I find them nicely balanced, with the espresso offsetting the sweetness.

Can I make them without espresso powder?

I can leave it out, but the tiramisu flavor won’t be as pronounced.

What type of cocoa powder works best?

I prefer unsweetened cocoa powder for a classic finish.

Can I freeze these cookie cups?

I don’t recommend freezing them once filled, as the cream texture can change.

Why did my cookie cups puff up?

I gently press the centers down right after baking if they rise too much.

Are these good for special occasions?

I love serving them at parties because they look elegant and are easy to portion.

Conclusion

I keep making these tiramisu cookie cups because they’re simple, elegant, and incredibly satisfying. The combination of soft cookie, creamy espresso filling, and cocoa topping makes this dessert one I always enjoy sharing and savoring.