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
Scale
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
