Name: Irresistible Tiramisu Cookie Cups - 1 Bite Will Hook You
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Italian
Ingredients: 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

Jump to Recipe

Ever had that moment where you take a bite of something and think, “Wow, I need this in my life forever?” That’s exactly what happened when I first tried these Tiramisu Cookie Cups. Imagine buttery, crisp cookie shells hugging a cloud of creamy mascarpone filling with just the right hint of coffee—it’s like your favorite Italian dessert decided to get cozy inside a cookie.

I stumbled upon this magical combo when I needed a quick yet impressive dessert for book club. The whole tray disappeared before I could even pour the coffee! Now these little cups are my go-to whenever I want to make people happy—whether it’s a fancy dinner party or just treating myself on a Tuesday night.

Why You’ll Love These Tiramisu Cookie Cups

Oh my gosh, where do I even start? These little bites of heaven check all the boxes—here’s why they’ll become your new obsession:

Easy-peasy: No fancy skills needed—just press, bake, fill, and dust. Even my 10-year-old niece can help!
Texture magic: Crisp cookie cups give way to that dreamy mascarpone fluff—like biting into a coffee-kissed cloud.
Crowd pleaser: Fancy enough for dinner parties but casual enough for potlucks (I’ve never brought home leftovers).

Make-ahead win: Whip them up in the morning, stash in the fridge, and you’re dessert-hero by dinnertime.

Trust me, one bite and you’ll be hooked—just like I was!

Ingredients for Tiramisu Cookie Cups

Here’s everything you’ll need to make these little bites of happiness – I’ve grouped them so you can shop and prep without any fuss:

For the cookie cups: 1 1/2 cups all-purpose flour, 1/2 cup softened unsalted butter (yes, softened – not melted!), 1/2 cup granulated sugar, 1 large egg, 1 tsp vanilla extract, 1/2 tsp baking powder, 1/4 tsp salt
For the dreamy filling: 1 cup mascarpone cheese (cold), 1/2 cup heavy cream (also cold!), 2 tbsp powdered sugar, 1 tsp espresso powder (or instant coffee), 1/2 tsp cocoa powder for dusting

Tiramisu Cookie Cups - detail 1

Ingredient Substitutions & Notes

No mascarpone? Cream cheese works in a pinch (use 3/4 cup and add 1 tbsp heavy cream). Out of espresso powder? Instant coffee granules crushed fine will do. For gluten-free folks, your favorite 1:1 flour blend works beautifully here – I’ve used Bob’s Red Mill with great success.

Pro tip: That mascarpone needs to stay cold until mixing – I pop mine back in the fridge after measuring. And don’t skip the espresso powder! It’s what gives these that authentic tiramisu kick.

Equipment You’ll Need

Gather these trusty tools—nothing fancy, just the basics you probably already have:

Standard 12-cup muffin tin (non-stick works best)
Electric mixer (or strong arms and a whisk)
2 mixing bowls (one for dry, one for wet ingredients)

Spatula (for scraping every last bit of that delicious filling!)

That’s it! No special gadgets required—just good old-fashioned baking magic.

How to Make Tiramisu Cookie Cups

Okay, let’s get baking! These little beauties come together in four simple steps – I promise it’s easier than it looks. Just follow along and you’ll have perfect tiramisu cookie cups before you know it!

Step 1: Prepare the Cookie Dough

First, grab that softened butter (not melted – trust me, it makes a difference!) and cream it with the sugar until it’s light and fluffy. This takes about 2 minutes with a mixer – you’ll know it’s ready when it looks almost like whipped frosting. Crack in the egg and vanilla, mix until just combined. Now, gently stir in your dry ingredients – the dough should pull away from the bowl but still feel soft. Don’t overmix!

Step 2: Shape and Bake the Cups

Here’s the fun part! Take about 1 tablespoon of dough per muffin cup and press it evenly up the sides – I use my fingers dipped in flour to prevent sticking. They should look like little nests. Pop them in your preheated oven for 12-15 minutes until they’re golden brown around the edges. They’ll puff up slightly but keep their shape beautifully.

Tiramisu Cookie Cups - detail 2

Step 3: Make the Tiramisu Filling

While those gorgeous cups cool, let’s make the filling. Whip that cold heavy cream with powdered sugar until stiff peaks form – this is crucial for stability! Then gently fold in the mascarpone and espresso powder until just combined. Resist the urge to overmix – we want clouds, not soup!

Step 4: Assemble and Serve

Patience time! Wait until your cookie cups are completely cool before filling (warm cookies = melty filling disaster). Spoon or pipe the cream mixture into each cup, then dust lightly with cocoa powder through a fine mesh strainer for that perfect finishing touch. Voilà! You’ve just made magic!

Tiramisu Cookie Cups - detail 3

Tips for Perfect Tiramisu Cookie Cups

Want foolproof results every time? Here are my hard-won secrets after making dozens of batches:

Butter temp is key: Too soft? Dough spreads. Too cold? Won’t cream properly. It should dent slightly when pressed but still hold its shape.

Don’t peek! Opening the oven too early makes cups collapse. Wait until minute 12 to check for golden edges.
Cool completely: I know it’s tempting, but filling warm cups leads to soggy bottoms. Let them cool 30 minutes minimum.
Chill your bowl: For the fluffiest filling, pop your mixing bowl in the freezer 10 minutes before whipping cream.

Follow these and your tiramisu cookie cups will be absolute perfection!

Storing and Serving Suggestions

These beauties keep beautifully in the fridge for up to 2 days – just cover loosely with plastic wrap so the cocoa powder doesn’t smudge. Serve them chilled for that perfect texture contrast! They’re absolute heaven with espresso (naturally) or a cup of Earl Grey tea. Pro tip: If making ahead, wait to dust with cocoa until right before serving – it stays picture-perfect that way!

Tiramisu Cookie Cups Variations

Want to mix things up? Try a chocolate drizzle for double the decadence, or add fresh raspberries between the cookie and cream for a fruity twist. For a boozy kick, stir a tablespoon of Kahlúa into the filling – just like my Italian nonna used to do!

Nutritional Information

Just so you know – these numbers are estimates per cookie cup (and let’s be real, who stops at just one?): 220 calories, 15g fat (9g saturated), 18g carbs, 12g sugar, and 3g protein. Remember, actual values may vary slightly depending on your specific ingredients!

Frequently Asked Questions

Can I freeze tiramisu cookie cups?
You bet! Freeze just the baked cookie cups (without filling) in an airtight container for up to 1 month. Thaw at room temperature before filling. The cream filling doesn’t freeze well – make it fresh when ready to serve.

What can I use instead of espresso powder?
Instant coffee granules crushed fine work perfectly! For decaf options, use decaf instant coffee. Want extra flavor? Try adding 1/2 tsp vanilla extract to the filling too.

My cookie cups stuck to the pan – help!
Been there! Next time, grease your muffin tin really well (I use butter + flour or baking spray) and let the cups cool 5 minutes before gently loosening with a butter knife. They’ll pop right out!

Can I make these ahead of time?
Absolutely! Bake the cups up to 2 days early and store at room temperature in an airtight container. Make the filling day-of for best texture. Assemble no more than 4 hours before serving.

Now go enjoy your tiramisu cookie cups – I know you’ll love them as much as I do!

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Hi, I’m Judy!

I’m a passionate home chef who finds joy in creating delicious meals and sharing them with friends and family. My love for cooking began at a young age, and there’s nothing quite like seeing someone’s face light up after trying one of my dishes.

About Me

Why You’ll Love These Tiramisu Cookie Cups