Name: Tiramisu Cookie Cups
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: Italian-American
Ingredients: 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; 1/2 cup heavy cream; 1/2 cup mascarpone cheese; 1/4 cup powdered sugar; 1 teaspoon vanilla extract (for filling); 1 tablespoon espresso or strong brewed coffee; 1 tablespoon cocoa powder (for dusting); Mini chocolate chips or chocolate shavings (optional)

Bite-sized and packed with all the charm of classic tiramisu, these Tiramisu Cookie Cups bring together the bold richness of espresso, the creaminess of mascarpone, and the sweetness of soft-baked cookie dough. With a delicate dusting of cocoa powder and an optional touch of chocolate chips or shavings, these little treats make an elegant and playful addition to any dessert table.

Why You’ll Love This Recipe

I love how these Tiramisu Cookie Cups blend familiar flavors into a fun and unexpected form. They’re perfect for parties, holidays, or when I just want a quick, satisfying treat with a hint of sophistication. The cookie base delivers that warm, buttery bite, while the filling gives me that smooth, creamy espresso-laced mascarpone flavor I crave from traditional tiramisu. Plus, since they’re individually portioned, it’s easy to serve and enjoy without the fuss of slicing a full dessert.

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 teaspoon vanilla extract

1/4 cup granulated sugar

1 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

For the 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

For assembly:

1 tablespoon cocoa powder (for dusting)

Mini chocolate chips or chocolate shavings (optional)

Directions

I start by preheating the oven to 350°F (175°C) and greasing a mini muffin tin, though a non-stick one works well too.

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

I add the egg and vanilla extract, mixing until fully combined.

In another bowl, I whisk together the flour, baking soda, and salt, then gradually add the dry mixture to the wet, stirring just until everything is combined.

I scoop about 1 tablespoon of dough into each mini muffin cup and gently press the center to form a cup shape.

After baking for 10–12 minutes, or until golden and set, I use the back of a spoon to press the center down again while they’re still warm. Then I let them cool completely.

To make the filling, I whip the heavy cream in a chilled bowl until soft peaks form.

In a separate bowl, I mix mascarpone, powdered sugar, vanilla, and espresso until smooth. I then gently fold in the whipped cream.

I fill the cooled cookie cups with the mascarpone filling by piping or spooning it in.

Finally, I dust the tops with cocoa powder and garnish with chocolate chips or shavings if I’m feeling extra fancy.

I refrigerate the cookie cups for at least 30 minutes before serving to help everything set just right.

Servings and timing

This recipe makes 12 cookie cups.

Prep time: 20 minutes

Cooking time: 12 minutes

Total time: 32 minutes

Calories per serving: 180 kcal

Variations

I sometimes like to switch things up by adding a splash of coffee liqueur to the mascarpone mixture for an adults-only version. If I want to keep it caffeine-free, I swap the espresso with decaf or a coffee-flavored syrup. For chocolate lovers, adding mini chocolate chips directly into the cookie dough gives an extra layer of texture and flavor. I’ve even tried using a chocolate cookie base for a mocha-inspired twist.

Storage/Reheating

I store these in an airtight container in the refrigerator for up to 3 days. The filling holds its texture best when chilled, so I avoid leaving them out too long at room temperature. I don’t reheat them, as they’re meant to be served cold or slightly chilled.

Related Recipes:

Tiramisu Cookies

FAQs

How do I keep the cookie cups from losing their shape?

I always press the centers down again right after baking while they’re still warm. This helps reinforce the cup shape before they cool and set completely.

Can I make these ahead of time?

Yes, I often make the cookie cups a day ahead and fill them the morning I plan to serve. This gives the flavors time to meld and the filling to firm up nicely.

What can I use instead of mascarpone?

If I’m out of mascarpone, I use full-fat cream cheese as a substitute. It changes the flavor slightly, but still gives a rich, creamy texture.

Can I freeze these?

I don’t recommend freezing the fully assembled cups, but I sometimes freeze the unfilled cookie cups and fill them fresh after thawing. That way, the texture stays perfect.

Do I need to use real espresso?

I use real espresso or strong brewed coffee to get that authentic tiramisu flavor, but instant espresso powder dissolved in water works well in a pinch.

Conclusion

These Tiramisu Cookie Cups bring together everything I love about the classic Italian dessert in a fun, portable format. With a soft, buttery cookie base and that creamy, espresso-kissed filling, they’re an instant crowd-pleaser. Whether I’m entertaining guests or just treating myself, they always hit the sweet spot.

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