Name: Tiramisu Cookie Cups
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: Italian
Ingredients: 1/2 cup unsalted butter, softened; 1/2 cup brown sugar; 1/4 cup granulated sugar; 1 large egg; 1 tsp vanilla extract; 1 1/4 cups all-purpose flour; 1/2 tsp baking soda; 1/2 tsp salt; 2 tsp instant espresso powder; 1 cup mascarpone cheese; 1/2 cup powdered sugar; 1 tsp vanilla extract (for filling); 1/2 cup heavy whipping cream; Unsweetened cocoa powder, for dusting; Mini chocolate shavings or espresso beans (optional, for decoration)

These Tiramisu Cookie Cups are a decadent, bite-sized version of the classic Italian dessert. A soft espresso-flavored cookie forms the base, holding a silky mascarpone cream filling that’s lightly sweet, perfectly smooth, and topped with a dusting of cocoa. I love how they deliver all the rich, coffee-kissed flavor of tiramisu in a fun and elegant handheld treat. Whether I’m serving them at a dinner party or sneaking one on a quiet night, they’re always a crowd-pleaser.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cookie Cups:

1/2 cup unsalted butter, softened

1/2 cup brown sugar

1 large egg

1/4 cup granulated sugar

1 tsp vanilla extract

1 1/4 cups all-purpose flour

1/2 tsp baking soda

1/2 tsp salt

2 tsp instant espresso powder

For the Filling:

1 cup mascarpone cheese

1/2 cup powdered sugar

1 tsp vanilla extract

1/2 cup heavy whipping cream

For Dusting & Decoration:

Unsweetened cocoa powder (for dusting)

Mini chocolate shavings or espresso beans (optional)

Directions

I start by preheating my oven to 350°F (175°C) and greasing a mini muffin tin.

In a mixing bowl, I cream together the butter, brown sugar, and granulated sugar until light and fluffy.

I then add the egg and vanilla extract, mixing well to combine.

In a separate bowl, I whisk together the flour, baking soda, salt, and espresso powder, and gradually mix these dry ingredients into the wet mixture.

I scoop about 1 tablespoon of dough into each muffin cavity and press down slightly to shape the dough into a shallow cup.

I bake the cups for 10–12 minutes until the edges are golden. Immediately after removing them from the oven, I press the centers down using the back of a teaspoon to reinforce the cup shape, then let them cool completely.

For the filling, I beat the mascarpone, powdered sugar, and vanilla together until smooth.

Separately, I whip the cream to stiff peaks and gently fold it into the mascarpone mixture.

I spoon or pipe the cream into each cooled cookie cup.

Finally, I dust the tops with cocoa powder and decorate with chocolate shavings or espresso beans if I want an extra touch. I chill them for at least 30 minutes before serving.

Servings and timing

This recipe makes about 20 cookie cups.

Prep Time: 20 minutes

Cooking Time: 12 minutes

Total Time: 32 minutes

Calories: Approximately 190 kcal per cookie cup

Variations

I sometimes use chocolate cookie dough for a deeper cocoa flavor.

For a boozy twist, I add a splash of coffee liqueur to the mascarpone filling.

A sprinkle of cinnamon over the top adds a cozy warmth.

If I’m short on time, I use store-bought cookie dough and simply add espresso powder.

I’ve even made a kid-friendly version by omitting the espresso and using a dash of chocolate milk powder instead.

Storage/Reheating

I store the filled cookie cups in an airtight container in the fridge for up to 3 days. I don’t recommend reheating them, as the filling is meant to be served chilled. If I’m prepping ahead, I keep the cookie cups and filling separate, then assemble just before serving for the best texture.

FAQs

How do I keep the cookie cups from sticking to the muffin tin?

I always make sure to grease the muffin tin generously. Letting the cups cool completely before removing them also helps them release easily.

Can I make these ahead of time?

Yes, I often bake the cookie cups a day in advance and store them in an airtight container. I prepare the filling and assemble them the day I plan to serve.

Can I freeze Tiramisu Cookie Cups?

I freeze the cookie cups (without the filling) for up to a month. I don’t recommend freezing the mascarpone filling as it can separate after thawing.

What can I use instead of mascarpone?

If I don’t have mascarpone on hand, I blend cream cheese with a little heavy cream for a similar consistency, though the flavor will be slightly tangier.

Do I have to use espresso powder?

Espresso powder gives the authentic tiramisu flavor, but I’ve used strong instant coffee as a substitute in a pinch. The flavor is milder but still tasty.

Conclusion

These Tiramisu Cookie Cups are a delightful twist on the traditional dessert I know and love. They’re simple to make, beautiful to serve, and packed with bold, creamy flavor. Whether I’m hosting guests or treating myself, these little bites always hit the sweet spot.

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