Tiramisu Cookie Cups – Irresistible Bite-Sized Desserts with Classic Italian Flavor
These Tiramisu Cookie Cups are a dreamy twist on the classic Italian dessert! A soft cookie base holds layers of creamy mascarpone, espresso flavor, and cocoa dusting—just like traditional tiramisu, but in a fun, handheld form. Perfect for parties, holidays, or anytime you want a bite-sized indulgence. Easy to make, elegant to serve, and guaranteed to impress!
Equipment
- Mini muffin tin
- Mixing bowls
- Electric mixer or whisk
- Piping bag with decorative tip
- Spoon or tart tamper
- Sifter (for cocoa garnish)
Ingredients
Cookie Base:
- 1 tube sugar cookie dough (or homemade equivalent)
- Optional: 1 tsp instant espresso powder (for flavor twist)
Tiramisu Filling:
- 8 oz mascarpone cheese (or cream cheese)
- ½ cup powdered sugar
- 2 tbsp brewed espresso (or 1 tsp coffee extract)
- 1 tsp vanilla extract
- ½ cup whipped cream or Cool Whip
- Optional: 1 tbsp coffee liqueur (e.g., Kahlúa)
Garnish:
- Cocoa powder
- Espresso dust or chocolate curls
- Coffee beans or fresh mint (optional)
Instructions
- Preheat Oven: Set to 350°F (175°C). Grease mini muffin tin lightly.
- Shape Cookie Cups: Roll dough into 1-inch balls and press into each cavity to form a cup. Bake for 10–12 minutes until golden.
- Reshape While Warm: Use a spoon or tart tamper to gently press the center of each cookie to reinforce the cup shape. Cool completely before unmolding.
- Make Filling: Beat mascarpone, powdered sugar, espresso, and vanilla until smooth. Fold in whipped cream gently. Chill for 30 minutes.
- Pipe Filling: Transfer chilled filling to a piping bag. Pipe into cooled cookie cups using a swirl or rosette pattern.
- Garnish: Dust with cocoa powder and add optional toppings like chocolate curls or coffee beans.
- Serve or Chill: Serve immediately or refrigerate until ready to enjoy.
Notes
- For gluten-free: use almond flour cookie dough and ensure all ingredients are certified GF.
- For low-carb: substitute erythritol and use keto-friendly cookie base.
- Vegan option: use dairy-free cream cheese and coconut whip.
- Freeze cookie cups unfilled for up to 2 months.
- Filled cups last 3–4 days in the fridge.
- Chill filling before piping for best texture and structure.