If you’re a fan of tiramisu and cookies—welcome home. You’re about to fall head-over-heels for these Tiramisu Cookie Cups, a hybrid dessert that combines everything we love about creamy tiramisu and chewy, sweet cookie dough. First off, thank you for stopping by and spending a little part of your day with me! It’s always such a joy to share these kitchen triumphs with you, especially when they turn out this good. These cookie cups are tender, golden-brown and filled with a light, coffee-kissed mascarpone cream. They’re the perfect pick-me-up for when you want the sophistication of tiramisu but in a fun, easy-to-serve cookie form.
And yes—Tiramisu Cookie Cups are every bit as indulgent and satisfying as they sound!
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What Are Tiramisu Cookie Cups?
Imagine a soft, buttery cookie baked in a muffin tin, forming a perfect little cup. Now picture that cup filled with a dreamy mascarpone filling, delicately flavored with espresso and a whisper of cocoa. These Tiramisu Cookie Cups are a modern twist on the classic Italian dessert. They bring all the signature layers of tiramisu—coffee, mascarpone, cocoa, and sometimes even a splash of liqueur—but they’re handheld and way easier to make than a full tray of traditional tiramisu.
This recipe is all about bringing bold flavor and beautiful texture in a bite-sized, party-ready format. No forks or plates needed!
Reasons to Love These Tiramisu Cookie Cups
Oh, where do I begin?! There’s something magical about these little treats.
Easy to serve – No slicing, no mess, no awkward portioning. Just grab and go!
Make-ahead friendly – These store beautifully in the fridge and are actually better after a few hours of chilling.
Party-perfect – The presentation is always a showstopper, but they’re surprisingly easy to whip up.
Kid and adult approved – A dessert the whole crowd can get behind.
That flavor though – Buttery cookie meets creamy espresso heaven. Enough said!
What Do Tiramisu Cookie Cups Taste Like?
They taste like tiramisu in cookie form—pure bliss! You get a soft, slightly chewy cookie base that has a buttery, vanilla-rich flavor. The filling is cloud-like and creamy, with just the right amount of sweetness and a bold espresso kick. And don’t forget that cocoa powder dusting on top—it gives a subtle bitterness that balances everything out beautifully. Each bite is rich, comforting, and full of contrast: soft and crisp, sweet and slightly bitter, creamy and chewy.
I’m kicking myself for not having shot these earlier, they’re that photogenic and drool-worthy.
Why These Cookie Cups Are Totally Worth Making
Besides the taste (which I can’t stop raving about), these Tiramisu Cookie Cups are:
Small-batch friendly – You don’t need a giant tray or tons of ingredients.
Customizable – Want to add a splash of coffee liqueur? Go for it. Prefer a non-alcoholic version? Totally doable.
Perfect for any season – Great for holiday gatherings, summer brunches, baby showers, you name it.
Freezer-friendly – Make them in advance and freeze the cookie cups, then fill later.
Ingredients You’ll Need
For the cookie cups:
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup light brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
For the tiramisu filling:
8 oz mascarpone cheese, softened
1 cup heavy whipping cream
1/3 cup powdered sugar (or more to taste)
1 tablespoon instant espresso powder (or strong brewed espresso, cooled)
1 teaspoon vanilla extract
Optional: 1 tablespoon coffee liqueur (like Kahlúa)
For dusting:
Unsweetened cocoa powder
Tools You’ll Need
12-cup muffin tin
Hand mixer or stand mixer
Mixing bowls
Cookie scoop or tablespoon
Shot glass or spice jar (for pressing cups)
Sifter or fine mesh sieve (for dusting cocoa)
Ingredient Swaps and Add-Ins
I promised you versatile, and here’s proof!
Mascarpone substitute: Can’t find mascarpone? Full-fat cream cheese (softened) will do in a pinch.
Espresso-free version: Use decaf or even hot chocolate powder for a kid-friendly twist.
Boozy boost: Add a splash of rum, amaretto, or coffee liqueur to the filling for an adult-only treat.
Gluten-free version: Sub in a 1:1 gluten-free flour blend and check your other ingredients for hidden gluten.
You can even fold mini chocolate chips into the cookie dough or sprinkle crushed ladyfingers over the top for extra tiramisu flair.
How to Make Tiramisu Cookie Cups
Step 1: Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or use nonstick spray.
Step 2: Make the cookie dough. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes). Add eggs one at a time, then mix in vanilla extract.
Step 3: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the butter mixture until fully combined.
Step 4: Scoop the dough into the muffin tin (about 2 tablespoons per cup). Gently press the center of each ball with a spice jar or your fingers to create a cup shape. Don’t press all the way down—just enough to form a dip.
Step 5: Bake for 10-12 minutes, or until the edges are lightly golden. Remove from oven and immediately press down the centers again to maintain the cup shape. Let them cool completely in the tin before removing.
Step 6: While they cool, make the filling. In a bowl, whisk the heavy cream until stiff peaks form. In another bowl, mix mascarpone, powdered sugar, espresso, vanilla, and liqueur (if using) until smooth. Gently fold the whipped cream into the mascarpone mixture.
Step 7: Spoon or pipe the filling into the cooled cookie cups. Dust with cocoa powder right before serving.
What to Serve with Tiramisu Cookie Cups
These are fantastic all on their own, but you can elevate the experience even more:
A shot of espresso or cup of strong coffee
A scoop of vanilla bean ice cream
Fresh berries on the side
A drizzle of chocolate or espresso syrup
Tips for Success
Don’t overbake the cookie cups! They’ll firm up as they cool.
Cool completely before adding filling or it’ll melt into a puddle.
Use cold mascarpone – if it’s too soft, your filling might get runny.
Chill after filling – these are best after an hour in the fridge!
Storage Instructions
These store beautifully!
Refrigerator: Store filled cookie cups in an airtight container for up to 3 days.
Freezer: You can freeze just the cookie cups (unfilled) for up to 2 months. Thaw and fill when ready to serve.
Make-ahead tip: Prepare the cookie cups and filling separately, then assemble a few hours before serving.
General Info About This Recipe
Yield: 12 cookie cups
Prep Time: 25 minutes
Cook Time: 12 minutes
Cooling Time: 30 minutes
Total Time: About 1 hour 10 minutes
Difficulty Level: Easy to moderate
Special Diets: Can be made alcohol-free and gluten-free with simple swaps
Best Season: Anytime (but extra amazing in the fall and winter)
Frequently Asked Questions
Can I use store-bought cookie dough?
Yes! If you’re in a pinch, a roll of sugar cookie dough or chocolate chip cookie dough will work. Just adjust the baking time as needed.
Can I make these ahead for a party?
Absolutely! You can make both components the day before and assemble the day of. They’re actually better chilled.
Is the espresso flavor strong?
It’s noticeable but not overpowering. You can always reduce the amount for a milder flavor or use decaf.
Can I double this recipe?
Yes—just bake in batches if you only have one muffin tin.
What if I don’t have a piping bag?
No worries! A spoon works fine, or use a zip-top bag with the corner snipped off.
In Conclusion
These Tiramisu Cookie Cups are the best of both dessert worlds—elegant but unfussy, rich yet balanced, and just the right size to satisfy your sweet tooth. Whether you’re making them for a party, gifting them during the holidays, or just treating yourself to something special, this recipe delivers every time.
Trust me, once you make these, they’ll become a go-to. I hope you love them as much as I do!
Want more peach-perfect desserts? You might also enjoy:
Peach Cobbler Muffins
Peach and Mascarpone Tart
No-Bake Peach Cheesecake Jars
Let’s Stay Connected!
If you try these Tiramisu Cookie Cups, I’d LOVE to hear what you think. Leave a review below or share your creation on Pinterest—tag me so I can see it! Nothing makes my day like seeing your kitchen victories.
Nutritional Information (Per Cookie Cup)
Approximate values:
Calories: 290
Fat: 18g
Carbohydrates: 28g
Sugar: 16g
Protein: 4g
Fiber: 1g
(These values are estimates and will vary depending on your specific ingredients.)
Happy baking, sweet friend!