Tiramisu Cookie Cups are a delicious fusion of two favorites: soft, chewy cookies and creamy tiramisu. These single-serve treats are layered with coffee-soaked flavor, sweet mascarpone filling, and dusted with cocoa — just like the classic Italian dessert, but in portable cookie form.
They’re perfect for parties, date nights, holidays, or any time you want an elegant yet approachable dessert. Bonus? They’re make-ahead friendly and freezer-safe!
Why You’ll Love Tiramisu Cookie Cups
- Fun twist on traditional tiramisu
- No slicing or plating required
- Kid-friendly and adult-approved
- Built-in portion control
- Easy to transport or gift
- Make-ahead and freezer-friendly
- Balanced layers of crunch, cream, and coffee
- Customizable for different dietary needs
- Great alternative to cupcakes or mini cheesecakes
Ingredients
For the Cookie Cups:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the Mascarpone Cream:
- 8 oz mascarpone cheese, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup heavy whipping cream (cold)
For the Coffee Soak:
- 1/2 cup strong brewed coffee or espresso (cooled)
- 1 teaspoon cocoa powder (for dusting)
How to Make Tiramisu Cookie Cups
Step 1: Make the Cookie Dough
Cream butter and sugars until fluffy. Beat in egg and vanilla. In another bowl, whisk flour, baking soda, and salt. Mix dry into wet until a dough forms.
Step 2: Form the Cups
Preheat oven to 350°F (175°C). Spray a mini muffin pan. Roll dough into 1-inch balls and press into muffin cups to create a well shape.
Step 3: Bake & Cool
Bake for 10–12 minutes until edges are golden. Let cool completely in the pan, then remove gently using a butter knife or offset spatula.
Step 4: Make the Filling
Beat mascarpone, powdered sugar, and vanilla until smooth. In another bowl, whip cream to stiff peaks. Fold whipped cream into mascarpone gently.
Step 5: Assemble
Brush each cookie cup with coffee or espresso. Pipe or spoon in the mascarpone filling. Dust with cocoa powder right before serving.
Pro Tips for Success
- Chill dough slightly before shaping for firmer cups
- Don’t overfill muffin tins to avoid overflow
- Use strong brewed espresso for rich coffee flavor
- Let cookie cups cool completely before adding filling
- Pipe cream for a bakery-style look
- Use a small melon baller to press the dough evenly into cups
Flavor Variations
Chocolate Chip Tiramisu Cups
Add mini chocolate chips to the cookie dough for texture and flavor.
Mocha Cookie Cups
Add 1/2 tsp instant espresso to the cookie dough and 1 tsp cocoa powder to the filling.
Nutty Version
Sprinkle chopped hazelnuts, pistachios, or almonds over the mascarpone before dusting with cocoa.
Berry Tiramisu Cups
Top with fresh raspberries or sliced strawberries for a fruity finish.
Alcohol-Free Tiramisu Cups
Use decaf coffee or coffee-flavored syrup as a substitute for espresso.
Cookies and Cream Tiramisu Cups
Use crushed chocolate sandwich cookies in the dough or as a topping.
Serving Suggestions
- Perfect for coffee-themed brunches
- Add to a dessert table or cookie platter
- Serve with fresh berries and mint
- Pair with espresso, cappuccino, or a vanilla latte
- Plate with chocolate drizzle or caramel for special occasions
- Present in decorative paper cups for gifting
Storage & Make-Ahead Tips
- Refrigerator: Store filled cups in an airtight container for up to 3 days
- Freezer (unfilled): Freeze cookie cups alone for up to 1 month
- Freezer (filled): Freeze fully assembled cups for up to 2 weeks
- Reheat: Let frozen cups thaw in fridge overnight before serving
- Make-ahead: Prepare all components in advance and assemble day-of for best texture
Nutrition Info (Per Cup)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 2 g |
| Carbohydrates | 17 g |
| Fat | 12 g |
| Sugar | 10 g |
| Sodium | 70 mg |
Frequently Asked Questions
Can I use cream cheese instead of mascarpone?
Yes, but mascarpone has a smoother texture and less tang. If substituting, use full-fat cream cheese and soften it before mixing.
Do these need to be refrigerated?
Yes. Store in the fridge until ready to serve to maintain texture and food safety. Serve cold or let sit out for 10 minutes to soften slightly.
Can I skip the coffee?
Yes. Use milk, vanilla extract, or hot chocolate as a substitute if making a kid-friendly version.
Can I use store-bought cookie dough?
Absolutely. Pre-made sugar cookie dough or chocolate chip dough works well. Just shape into muffin cups and bake.
How long do these last?
Up to 3 days in the fridge or 2 weeks in the freezer. Best enjoyed within the first 24–48 hours for freshest texture.
Can I make them dairy-free?
Use plant-based butter, dairy-free mascarpone alternatives, and coconut cream for the whipped topping.
How do I transport these safely?
Chill thoroughly, then place in a shallow airtight container. If needed, freeze briefly before packing to firm them up.
Can I double the recipe for a party?
Yes! Double all ingredients and bake in two batches. They’re perfect for entertaining large crowds or holiday events.
Final Thoughts
Tiramisu Cookie Cups are a fun, crowd-pleasing dessert that delivers the beloved flavors of tiramisu in an easy, handheld format. With buttery cookie bases, creamy coffee-kissed filling, and a dusting of cocoa — each bite is indulgent and satisfying.
They’re ideal for special occasions, brunch spreads, birthday parties, or just a cozy night in. Easy to make, easy to love — and even easier to eat!
Tiramisu Cookie Cups
Ingredients
Cookie Cups
- 1 cup unsalted butter softened
- 0.5 cup granulated sugar
- 0.5 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
Mascarpone Cream
- 8 oz mascarpone cheese softened
- 0.5 cup powdered sugar
- 0.5 teaspoon vanilla extract
- 0.5 cup heavy whipping cream cold
Coffee Soak and Topping
- 0.5 cup strong brewed coffee or espresso cooled
- 1 teaspoon cocoa powder for dusting
Instructions
- Step 1: Make the Cookie Dough
Cream butter and sugars until fluffy. Beat in egg and vanilla. In another bowl, whisk flour, baking soda, and salt. Mix dry into wet until a dough forms. - Step 2: Form the Cups
Preheat oven to 350°F (175°C). Spray a mini muffin pan. Roll dough into 1-inch balls and press into muffin cups to create a well shape. - Step 3: Bake & Cool
Bake for 10–12 minutes until edges are golden. Let cool completely in the pan, then remove gently using a butter knife or offset spatula. - Step 4: Make the Filling
Beat mascarpone, powdered sugar, and vanilla until smooth. In another bowl, whip cream to stiff peaks. Fold whipped cream into mascarpone gently. - Step 5: Assemble
Brush each cookie cup with coffee or espresso. Pipe or spoon in the mascarpone filling. Dust with cocoa powder right before serving.