Name: Tiramisu Cookie Cups
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Cuisine: American
Ingredients: Cookies:; 1 cup (2 sticks) unsalted butter, softened (plus more for greasing); 1 cup (215 g) packed brown sugar; ½ cup (100 g) granulated sugar; 2 large eggs; 1 tsp pure vanilla extract; 1 cup (120 g) all-purpose flour; 2 tsp espresso powder; 1 tsp baking powder; 1 tsp kosher salt; 1 cup (170 g) espresso chips (such as Nestlé); ½ cup (85 g) semisweet chocolate chips; Mascarpone Filling & Assembly:; 1½ cups heavy whipping cream; 1 (8-oz) container mascarpone, room temperature; ¼ cup coffee-flavored liqueur (such as Kahlúa); 2 tbsp powdered sugar; 1 tsp pure vanilla extract; Pinch of kosher salt; Cocoa powder, for dusting

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These Tiramisu Cookie Cups are a fun, bite-sized twist on the classic Italian dessert—featuring espresso-infused cookies filled with a luscious mascarpone cream and dusted with cocoa powder. With all the traditional flavors of tiramisu and none of the layering fuss, these cookie cups are the perfect make-ahead treat for parties, holidays, or whenever you’re craving something indulgent and elegant.

Why You’ll Love This Recipe

These cookie cups combine the rich, bold flavor of espresso with the smooth creaminess of tiramisu—all in a convenient handheld dessert. The cookie base is chewy with espresso and chocolate chips, while the mascarpone filling is light, airy, and subtly spiked with coffee liqueur. They’re quick to bake, easy to assemble, and absolutely crowd-pleasing.

Tiramisu Cookie Cups

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cookie Cups

1 cup (2 sticks) unsalted butter, softened (plus more for greasing)
1 cup packed brown sugar
½ cup granulated sugar
2 large eggs
1 tsp pure vanilla extract
1 cup all-purpose flour
2 tsp espresso powder
1 tsp baking powder
1 tsp kosher salt
1 cup espresso chips
½ cup semisweet chocolate chips

For the Mascarpone Filling

1½ cups heavy whipping cream
1 (8-oz) container mascarpone, room temperature
¼ cup coffee-flavored liqueur (like Kahlúa)
2 tbsp powdered sugar
1 tsp pure vanilla extract
Pinch of kosher salt
Cocoa powder, for dusting

Directions

1. Prepare the Cookie Cups
Preheat oven to 350°F. Grease two 12-cup muffin tins with butter.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar for about 4 minutes until light and fluffy.

Add eggs and vanilla, beating another 3 minutes until well combined.

In a separate bowl, whisk together flour, espresso powder, baking powder, and salt. Gradually mix dry ingredients into the butter mixture until just combined. Fold in espresso and semisweet chocolate chips.

Place 2 tablespoons of dough into each muffin cup. Press your finger into the center of each dough mound to form a shallow well.

Bake for 15 minutes, or until cookies are slightly golden.

2. Shape the Cookie Cups
While still warm, grease the bottom of a shot glass or spice jar and press it into the center of each cookie to deepen the well. Let the cookies cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

3. Make the Mascarpone Filling
In the clean bowl of a stand mixer fitted with a whisk attachment, beat the heavy cream, mascarpone, coffee liqueur, powdered sugar, vanilla, and salt until soft peaks form (2–3 minutes).

4. Fill and Finish
Spoon the mascarpone mixture into each cooled cookie cup, filling the center and covering the top. Generously dust with cocoa powder before serving.

Servings and timing

Servings: 24 cookie cups
Prep time: 45 minutes
Cook time: 15 minutes
Total time: 1 hour

Variations

No Coffee Liqueur: Substitute with strong brewed coffee or espresso for a non-alcoholic version.
Add a Crunch: Top with chocolate shavings, chopped chocolate-covered espresso beans, or a dusting of cinnamon.
Different Chips: Swap espresso chips for white or milk chocolate chips for a twist.
Mini Muffin Version: Use mini muffin pans for bite-sized versions perfect for parties.

Storage/Reheating

Storage: Store cookie cups in an airtight container in the refrigerator for up to 3 days. Keep cocoa powder off until just before serving to maintain freshness.

Freezing: Freeze unfilled cookie cups for up to 1 month. Thaw, then fill and dust with cocoa powder before serving.

Reheating: Not recommended. These are best enjoyed chilled or at room temperature.

FAQs

Do I need espresso chips?

They’re ideal for flavor, but you can substitute with more chocolate chips and a touch of instant espresso powder in the batter.

Can I use cream cheese instead of mascarpone?

Cream cheese can be used, but it will be tangier and slightly denser than mascarpone.

How do I make the cookie wells deeper?

Use a greased shot glass or spice jar to gently press into each cookie while they’re still warm and pliable.

Can I make these ahead?

Yes! You can bake and fill the cookie cups up to 24 hours ahead. Dust with cocoa powder just before serving for best presentation.

How long do these last?

They’ll stay fresh in the refrigerator for up to 3 days. Keep them covered to prevent drying out.

Can I double the recipe?

Absolutely. Just ensure you have enough muffin tins or bake in batches.

Why did my filling turn runny?

Overwhipping or using warm mascarpone can cause the mixture to break down. Make sure all ingredients are cold and beat just to soft peaks.

Can I skip the cocoa powder?

Yes, but it adds a traditional tiramisu flavor and helps balance the sweetness of the filling.

Do these need to be refrigerated?

Yes. Because of the mascarpone and whipped cream, they should be stored in the fridge until serving.

Conclusion

These Tiramisu Cookie Cups are a delightful, no-fuss twist on a classic dessert that everyone will adore. With their chewy espresso-infused base and creamy mascarpone topping, they deliver all the flavors of tiramisu in a fun, handheld form. Perfect for parties, potlucks, or when you want to impress without spending hours in the kitchen.