Tiramisu Cookie Cups are a delightful twist on the classic Italian dessert. Instead of the traditional layered presentation, I bake rich cookie cups that are filled with a luscious mascarpone cream and a hint of coffee. Each bite delivers the familiar flavors of tiramisu in a perfectly portioned handheld treat. It’s elegant enough for parties and simple enough for a weekend dessert.

Tiramisu Cookie Cups

Why You’ll Love This Recipe

I love this recipe because it blends two dessert favorites—cookies and tiramisu—into one fun, crowd-pleasing bite. There’s no slicing, no messy layers, just soft cookie cups filled with creamy, coffee-kissed goodness. They’re quick to prepare, easy to serve, and ideal when I want a make-ahead dessert with wow factor.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cookie dough (homemade or store-bought sugar or chocolate chip dough works well)
Mascarpone cheese
Heavy cream
Powdered sugar
Instant espresso or strong brewed coffee
Vanilla extract
Cocoa powder (for dusting)

Directions

I preheat the oven and grease a muffin tin.
I scoop the cookie dough into each cavity and press it to form a cup shape.
I bake the cups until golden, then use a spoon to press down the centers again while warm.
I let them cool completely before removing them from the tin.
I make the tiramisu filling by whipping mascarpone, cream, sugar, vanilla, and a touch of coffee until smooth and fluffy.
I pipe or spoon the filling into the cooled cookie cups.
I dust the tops with cocoa powder and chill them for at least 30 minutes before serving.

Servings and timing

Servings: 12 cookie cups
Prep time: 20 minutes
Cook time: 10–12 minutes
Chill time: 30 minutes
Total time: About 1 hour

Variations

I’ve added mini chocolate chips to the cookie dough for extra texture.
For a mocha flavor, I mix a little melted chocolate into the filling.
I like using chocolate cookie dough for a richer base.
Sometimes I top each cup with chocolate shavings or a coffee bean for decoration.

Storage/Reheating

I store the cookie cups in an airtight container in the fridge for up to 3 days. I don’t recommend freezing them once filled, but I freeze the baked cookie cups (unfilled) for up to a month. I let them thaw and fill fresh when needed. These are best served chilled, so no reheating is needed.

FAQs

Can I make these ahead of time?

Yes, I usually make the cookie cups and filling a day in advance, then assemble them before serving to keep everything fresh.

Tiramisu Cookie Cups

Can I use cream cheese instead of mascarpone?

I can, but the texture and flavor will be slightly tangier. I prefer mascarpone for its authentic tiramisu taste.

How do I make sure the cookie cups don’t lose their shape?

I press the centers down again right after baking while the cookies are still soft. A spoon or the back of a small cup works well.

Can I add liqueur to the filling?

Yes, a splash of coffee liqueur or Marsala wine adds a classic tiramisu kick. I keep it light so it doesn’t overpower the filling.

Can I make this gluten-free?

Absolutely. I use a gluten-free cookie dough and check that the other ingredients are certified gluten-free.

Conclusion

Tiramisu Cookie Cups are the perfect dessert when I want something elegant, easy, and packed with flavor. They’re fun to make, even more fun to eat, and always a hit at gatherings. Whether I serve them for a dinner party or keep a few in the fridge for myself, they never last long.

Tiramisu Cookie Cups

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Handheld cookie cups filled with a creamy, coffee‑flavored mascarpone filling—everything you love about tiramisu in a bite‑sized treat.

Author: Ella
Prep Time: 20 minutes
Cook Time: 10–12 minutes
Total Time: about 1 hour (including chill)
Yield: 12 cookie cups
Category: Dessert / Bite‑sized
Method: Baking / No bake filling
Cuisine: Italian / Fusion
Diet: Vegetarian

Ingredients

1¼ cups all‑purpose flour
⅓ cup granulated sugar
⅓ cup light brown sugar, packed
½ tsp baking soda
¼ tsp salt
⅓ cup (about 76 g) unsalted butter, softened
1 large egg
½ tsp vanilla extract
8 oz mascarpone cheese, softened
½ cup heavy cream
⅓ cup powdered sugar
1 tsp vanilla extract (for filling)
1 tbsp instant espresso powder (or 1½ tbsp strong brewed coffee)
Cocoa powder, for dusting
Optional: mini chocolate chips, coffee liqueur (e.g. Kahlúa)

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Instructions

Preheat oven to 350 °F (175 °C). Lightly grease a 12‑cup muffin tin or line with paper liners.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add the egg and vanilla extract to the butter mixture and beat until combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. (If using, fold in mini chocolate chips.)
Scoop about 1½ tablespoons of cookie dough into each muffin cup. Press the dough gently to the bottom and up the sides to form a “cup” shape.
Bake for 10–12 minutes, or until the edges are just golden. The centers may still look slightly soft.
Immediately after removing from oven, use the back of a small spoon or the end of a wooden spoon to press down the center of each cookie so it forms a deeper cup (while still warm and pliable). Let cool completely in the tin.
Meanwhile, prepare the filling: In a bowl, whisk (or beat) the mascarpone cheese until smooth. In a separate bowl, whip the heavy cream until soft peaks form. Add powdered sugar, vanilla extract, and espresso (or coffee) to the mascarpone, mixing until smooth. Gently fold the whipped cream into the mascarpone mixture until fully combined and fluffy.
Once the cookie cups are fully cooled, pipe or spoon the mascarpone filling into each cup, filling them nearly to the top.<!–
Dust the tops with cocoa powder. Chill the filled cookie cups in the refrigerator for at least 30 minutes (or up to several hours) before serving.
Before serving, optionally garnish with chocolate shavings, a whole coffee bean, or a drizzle of chocolate or coffee liqueur.

Notes

You can prepare the cookie cups ahead (without filling) and store in an airtight container; fill them just before serving for best texture.
If desired, add a splash (1–2 tsp) of coffee liqueur to the filling for a more authentic tiramisu flavor.
Make sure the cookie cups are completely cooled before filling to avoid melting or softening the filling.
If you prefer a firmer filling, you can stabilize the whipped cream by adding a small amount of gelatin (about ½ tsp, dissolved) before folding it into the mascarpone.
For gluten‑free version, use a gluten‑free cookie dough / flour blend and verify all ingredients are certified gluten‑free.