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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)

Instructions

  1. Preheat oven to 350 °F (175 °C). Lightly grease a 12‑cup muffin tin or line with paper liners.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
  4. Add the egg and vanilla extract to the butter mixture and beat until combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. (If using, fold in mini chocolate chips.)
  6. 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.
  7. Bake for 10–12 minutes, or until the edges are just golden. The centers may still look slightly soft.
  8. 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.
  9. 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.
  10. Once the cookie cups are fully cooled, pipe or spoon the mascarpone filling into each cup, filling them nearly to the top.<!–
  11. 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.
  12. 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.

Nutrition

Find it online: https://elladishes.com/tiramisu-cookie-cups/