Name: Tiramisu Cookie Cups
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 10 min
Cuisine: Italian-American
Ingredients: 1 1/4 cups all-purpose flour; 1/2 cup unsalted butter, softened; 1/4 cup brown sugar; 1/4 cup granulated sugar; 1 large egg; 1 tsp vanilla extract; 1/2 tsp baking soda; 1/4 tsp salt; 8 oz mascarpone cheese; 1/2 cup powdered sugar; 1 tsp vanilla extract (for filling); 1 tbsp instant espresso powder or 2 tbsp strong brewed coffee; 1/2 cup heavy cream; Unsweetened cocoa powder (for dusting); Optional: 1 tbsp coffee liqueur (e.g., Kahlúa)

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Tiramisu Cookie Cups are a creative twist on the classic Italian dessert, combining the rich flavors of tiramisu with the fun, bite-sized form of a cookie cup. I love how these little treats deliver everything I enjoy about traditional tiramisu—coffee, mascarpone cream, and cocoa—in a handheld dessert that’s perfect for sharing or parties.

Why You’ll Love This Recipe

I love how these cookie cups offer the same decadent layers of tiramisu but in a playful, portable version. The cookie base is buttery and crisp, the filling is smooth and creamy, and the coffee flavor ties it all together beautifully. They’re a big hit at gatherings, easy to make ahead, and just the right size for a sweet indulgence without going overboard.

Ingredients

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

All-purpose flour
Unsalted butter, softened
Brown sugar
Granulated sugar
Egg
Vanilla extract
Baking soda
Salt
Mascarpone cheese
Powdered sugar
Heavy cream
Instant espresso powder or strong brewed coffee
Unsweetened cocoa powder (for dusting)
Optional: coffee liqueur (like Kahlúa) for added depth

Directions

I preheat the oven to 350°F (175°C) and grease a mini muffin pan.
I prepare the cookie dough by creaming the butter and sugars until light and fluffy. I add the egg and vanilla, then stir in the dry ingredients—flour, baking soda, and salt—until a soft dough forms.
I scoop the dough into the muffin pan and press it gently into the bottom and up the sides to create small cup shapes.
I bake the cookie cups for 10–12 minutes until golden and just set. I let them cool in the pan for a few minutes, then use the back of a spoon to press down the centers again to keep the cup shape. I transfer them to a wire rack to cool completely.
For the filling, I beat mascarpone with powdered sugar, a splash of vanilla, and a little espresso or coffee until smooth. I whip the heavy cream separately, then fold it into the mascarpone mixture until light and creamy.
I pipe or spoon the filling into the cooled cookie cups and dust the tops with cocoa powder.
I chill the finished cups in the refrigerator for at least 30 minutes before serving to let the flavors meld.

Servings and timing

This recipe makes about 24 mini cookie cups. Prep time takes 20 minutes, bake time is 12 minutes, and chilling time is about 30 minutes. Total time is around 1 hour and 10 minutes.

Variations

I sometimes add a splash of coffee liqueur to the filling for a grown-up version. For a chocolate base, I mix a little cocoa powder into the cookie dough. I’ve also topped them with chocolate curls or mini chocolate chips for extra texture. If I want a shortcut, I use store-bought cookie dough, but the homemade version has the best flavor.

storage/reheating

I store the cookie cups in the refrigerator in an airtight container for up to 3 days. They’re best served chilled or slightly cool. I don’t reheat them, but if the cookie shells start to soften, I chill them again to firm up the texture.

FAQs

Can I make the cookie cups ahead of time?

Yes, I often bake the cookie cups a day or two in advance and store them at room temperature. I fill them the day I plan to serve them.

Do I need to refrigerate them after filling?

Yes, since the filling contains mascarpone and whipped cream, I always keep them chilled until serving.

Can I use cream cheese instead of mascarpone?

You can, but it changes the flavor. I’ve done it in a pinch—just soften it well and blend it smooth for the best texture.

How do I keep the cookie cups from collapsing?

I press the centers down gently right after baking while they’re still soft, then let them cool completely in the pan to hold their shape.

Are these freezer-friendly?

The cookie cups can be frozen before filling. Once filled, they’re best enjoyed fresh, as the texture of the cream can change when frozen and thawed.

Conclusion

Tiramisu Cookie Cups are the perfect mash-up of classic flavor and modern dessert fun. With their crisp cookie base and creamy coffee-kissed filling, they bring a touch of elegance to any dessert table in an easy, shareable form. I love making these for special occasions—or just because—and they never fail to impress.

Tiramisu Cookie Cups