Tiramisu Cookie Cups
Tiramisu Cookie Cups combine the flavors of classic tiramisu in a delightful, bite-sized dessert with a chocolate cookie base and mascarpone filling.
Ingredients
For the cookie cups
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the mascarpone filling
- 1/2 cup mascarpone cheese
- 1/2 cup heavy cream
- 1/4 cup brewed espresso, cooled
- 2 tablespoons coffee liqueur (optional)
- Chocolate shavings or cocoa powder for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a muffin tin.
- In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In another bowl, cream the softened butter and sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Scoop the cookie dough into the muffin tin, filling each cup about half full.
- Bake for 10-12 minutes, or until set. Let them cool completely.
Filling
- In a separate bowl, beat the mascarpone cheese and heavy cream until soft peaks form.
- Add the cooled espresso and coffee liqueur (if using) and mix until smooth.
- Once the cookie cups are cooled, fill them with the mascarpone mixture.
- Garnish with chocolate shavings or a dusting of cocoa powder.
- Serve immediately or chill for a bit before serving.
Notes
Store Tiramisu Cookie Cups in the fridge in an airtight container. They keep well for 2–3 days when covered. Freeze the cookie cups (without filling) for up to 1 month. Thaw and fill after warming to room temp if you freeze them. Keep steps simple and use room-temperature ingredients for even mixing. Don’t overbake the cookie cups — they set quickly.