If you adore the classic flavors of tiramisu but want a fun, portable twist, this Tiramisu Cookie Cups Recipe is your new best friend in the kitchen. Picture delicate cookie cups baked to golden perfection, filled with a luscious mascarpone and espresso cream, and finished with a dusting of cocoa powder. It’s everything you love about tiramisu wrapped up in an irresistible bite-sized treat that’s perfect for sharing or indulging all by yourself. Trust me, once you try these, they’re sure to become a permanent fixture at your dessert table.
Ingredients You’ll Need
The beauty of this Tiramisu Cookie Cups Recipe is in its simplicity. Each ingredient plays a crucial role, from the buttery cookie base that gives structure and crunch, to the rich mascarpone cream filling that delivers that authentic tiramisu flavor and creamy texture. Here’s what you need:
- Unsalted butter (1/2 cup): Softened for easy creaming with sugars, provides moisture and richness.
- Brown sugar (1/2 cup): Adds a deep caramel flavor and chewy texture to the cookies.
- Granulated sugar (1/4 cup): Helps balance sweetness and improves cookie browning.
- Large egg (1): Binds ingredients together while contributing to cookie structure.
- Vanilla extract (2 teaspoons total): Adds warmth and enhances all the other flavors in dough and filling.
- All-purpose flour (1 1/4 cups): The base of the cookie dough, providing structure and chewiness.
- Baking soda (1/2 teaspoon): Ensures a slight rise for a tender cookie cup.
- Salt (1/4 teaspoon): Balances sweetness and intensifies other flavors.
- Heavy cream (1/2 cup): Whipped into soft peaks for a light, fluffy filling texture.
- Mascarpone cheese (1/2 cup): The star of the tiramisu element, rich and creamy.
- Powdered sugar (1/4 cup): Sweetens the mascarpone filling smoothly without graininess.
- Espresso or strong brewed coffee (1 tablespoon): Injects that signature tiramisu coffee flavor into the filling.
- Cocoa powder (1 tablespoon): For dusting, giving a beautiful and slightly bitter finish.
- Mini chocolate chips or chocolate shavings (optional): Adds a delightful texture contrast and extra chocolatey goodness.
How to Make Tiramisu Cookie Cups Recipe
Step 1: Prepare the Cookie Cups
Start by preheating your oven to 350°F (175°C) and greasing a mini muffin tin. This sets the stage for baking perfectly shaped cookie cups. Then cream the softened butter with the brown and granulated sugars until the mixture is light and fluffy—this step is key for that tender, slightly crisp cookie cup texture.
Step 2: Mix the Dough
Add the egg and vanilla extract to your creamed butter and sugar, mixing until everything is combined evenly. In a separate bowl, whisk together the flour, baking soda, and salt—this avoids clumping and ensures even distribution. Slowly blend the dry ingredients into the wet until just combined; overmixing can toughen the cookies.
Step 3: Shape and Bake the Cookie Cups
Scoop about a tablespoon of dough into each mini muffin cup and press the center lightly, forming a small indentation. This will become the cavity for your filling. Bake for 10 to 12 minutes until golden brown and set, then while still warm, press down the centers again with a spoon’s back to refine the cup shape. Let them cool completely before filling.
Step 4: Prepare the Mascarpone Filling
While the cookie cups cool, whip the heavy cream until soft peaks form—this means the cream holds shape but still feels fluffy and velvety. In another bowl, blend mascarpone cheese, powdered sugar, vanilla, and espresso until smooth and creamy. Gently fold the whipped cream into the mascarpone mixture to keep the filling light yet rich with that signature tiramisu flavor.
Step 5: Assemble and Chill
Fill each cooled cookie cup generously with the mascarpone filling using a spoon or piping bag for precision. Dust the tops with cocoa powder and add mini chocolate chips or shavings if you like an extra chocolatey crunch. Refrigerate the assembled cups for at least 30 minutes to let the filling set firmly and flavors meld beautifully.
How to Serve Tiramisu Cookie Cups Recipe
Garnishes
Presentation is half the fun with these cookie cups! A light dusting of cocoa powder on top not only signals the tiramisu flavor but also adds a hint of bitterness that balances the sweetness. Sprinkling mini chocolate chips or delicate chocolate shavings adds texture and a touch of elegance—perfect for impressing guests or elevating your at-home dessert game.
Side Dishes
These bite-sized delights pair wonderfully with a hot cup of espresso or robust coffee, echoing the classic tiramisu experience. If you want to turn your dessert into a mini coffee break, serve alongside biscotti or fresh berries to add freshness and textural contrast.
Creative Ways to Present
Serve the Tiramisu Cookie Cups Recipe on a beautiful platter with edible flowers or mint leaves for a vibrant pop of color. For gatherings, arrange them in small paper cups or on tiered stands to create a fancy dessert spread. Another fun idea is to layer a few in small clear glasses, alternating cookie cups with additional whipped cream or coffee-soaked ladyfinger crumbs for a deconstructed tiramisu effect.
Make Ahead and Storage
Storing Leftovers
After enjoying your delicious cookie cups, store any leftovers in an airtight container in the refrigerator for up to 3 days. This keeps the mascarpone filling fresh and the cookies tender but still slightly crisp. Just be sure to keep them chilled to maintain the perfect texture.
Freezing
If you want to save these delights for later, you can freeze the unfilled cookie cups in a single layer inside an airtight container for up to 2 months. When ready to serve, thaw them completely before preparing the mascarpone filling and assembling. Avoid freezing once filled, as the creamy filling can change texture and separate.
Reheating
Since these are best served chilled, reheating is not recommended. However, if you prefer a slightly softer cookie cup, you can briefly warm the unfilled cookie cups in a low oven for a few minutes before filling. This ensures they’re cozy and fresh tasting without compromising the mascarpone cream.
FAQs
Can I make the cookie cups bigger if I don’t have a mini muffin tin?
Absolutely! You can use a regular muffin tin or even large cupcake pans, but you’ll need to adjust the baking time to ensure your cookie cups are fully baked without burning. Keep an eye on them and test with a toothpick for doneness.
What can I substitute for espresso in this recipe?
If you don’t have espresso on hand, strong brewed coffee works wonderfully as a substitute. You can also use instant espresso powder dissolved in a little hot water for easy accessibility and that bold coffee flavor signature to tiramisu.
Is it okay to use regular cream cheese instead of mascarpone?
While mascarpone is traditional and gives that smooth, authentic tiramisu cream, cream cheese can be used in a pinch. To mimic mascarpone’s mild flavor, soften the cream cheese and mix it with a touch of heavy cream; however, the texture and taste will be slightly different.
Can these cookie cups be made vegan or dairy-free?
Yes, with some adjustments! You can substitute vegan butter and plant-based cream for the dairy ingredients and try a dairy-free cream cheese alternative for mascarpone. Keep in mind these swaps might alter the texture and flavor somewhat but can still yield a tasty and inclusive dessert.
How long should I chill the tiramisu cookie cups before serving?
At least 30 minutes is ideal to allow the mascarpone filling to set and for the flavors to meld beautifully. If you have more time, chilling for an hour or two will deepen the taste and firmness, making them even easier to enjoy.
Final Thoughts
This Tiramisu Cookie Cups Recipe is one of those joyful kitchen discoveries that will delight anyone lucky enough to get a taste. Whether you’re serving them at a party or simply craving a personal indulgence, these cookie cups offer all the decadent flavors of tiramisu in a charming, handheld format. Give them a try and watch how quickly they disappear—you may just find yourself making them over and over again!
Print
Tiramisu Cookie Cups Recipe
- Total Time: 32 minutes
- Yield: 12 servings 1x
Description
These delightful Tiramisu Cookie Cups combine the rich flavors of classic Italian tiramisu with a fun and portable cookie format. Crispy on the edges and soft in the center, these mini cookie cups are filled with a luscious mascarpone cream infused with espresso and dusted with cocoa powder, making them an irresistible dessert perfect for parties or an elegant treat.
Ingredients
Cookie Dough
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Filling
- 1/2 cup heavy cream
- 1/2 cup mascarpone cheese
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon espresso or strong brewed coffee
Garnish
- 1 tablespoon cocoa powder (for dusting)
- Mini chocolate chips or chocolate shavings (optional)
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 350°F (175°C) and lightly grease a mini muffin tin to ensure the cookie cups don’t stick.
- Cream butter and sugars: In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which will create a tender cookie texture.
- Add egg and vanilla: Mix in the egg and vanilla extract until fully combined, ensuring even flavor and binding.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Combine wet and dry mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just incorporated to avoid overmixing, which can toughen the cookies.
- Shape cookie cups: Scoop about 1 tablespoon of cookie dough into each mini muffin cup, then press the center with your finger or the back of a spoon to form a shallow cup shape.
- Bake cookie cups: Bake for 10 to 12 minutes until golden on the edges and set in the center, then remove from the oven.
- Reshape centers: While still warm, press down the centers again gently with the back of a spoon to ensure the cup shape remains as the cookies cool completely in the tin.
- Whip the cream: In a chilled bowl, whip the heavy cream until soft peaks form, which will give the filling a light, airy texture.
- Prepare mascarpone filling: In another bowl, combine the mascarpone cheese, powdered sugar, vanilla extract, and espresso or strong brewed coffee, mixing until smooth and creamy.
- Fold whipped cream into mascarpone: Gently fold the whipped cream into the mascarpone mixture to lighten the filling without deflating it.
- Fill cookie cups: Spoon or pipe the mascarpone filling into the cooled cookie cups, filling each generously.
- Add garnish: Dust the tops with cocoa powder and optionally sprinkle mini chocolate chips or chocolate shavings for added texture and flavor.
- Chill before serving: Refrigerate the filled cookie cups for at least 30 minutes to allow the filling to set and flavors to meld before serving.
Notes
- Ensure the heavy cream bowl and beaters are chilled for best whipping results.
- You can substitute espresso with strong brewed coffee if espresso is unavailable.
- For best cookie cup shape, press the dough gently and avoid overfilling muffin cups.
- Refrigerate leftovers to maintain filling texture and freshness.
- Optional garnishes add both visual appeal and texture but can be omitted for a simpler dessert.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
