Description
Tiramisu Cookie Cups are an easy twist on the classic Italian dessert. These soft cookie cups are infused with espresso and chocolate chips, then filled with a creamy mascarpone filling and topped with a dusting of cocoa powder for a fun and delicious treat.
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
Instructions
- Preheat oven to 350°F (175°C). Grease two standard 12-cup muffin tins with butter.
- In a stand mixer with paddle attachment, cream butter, brown sugar, and granulated sugar until smooth and pale, about 4 minutes. Add eggs and vanilla and beat until light and fluffy, 3 minutes more.
- In a separate bowl, whisk together flour, espresso powder, baking powder, and salt. Gradually add dry ingredients to the wet mixture and mix until just combined. Fold in espresso and chocolate chips.
- Place 2 tablespoons of dough into each prepared muffin cup. Use your finger to create a shallow well in the center of each dough mound.
- Bake for about 15 minutes or until cookies are slightly browned.
- While still warm, use a greased shot glass or spice jar to press down and deepen the well in each cookie. Let cool 15 minutes in pan, then transfer to wire rack to cool completely.
- To make filling, beat cream, mascarpone, coffee liqueur, powdered sugar, vanilla, and salt in a stand mixer with whisk attachment until soft peaks form, about 2–3 minutes.
- Spoon mascarpone filling into each cookie well and spread remaining filling over the tops.
- Dust generously with cocoa powder. Serve and enjoy!
Notes
- You can omit the liqueur for a kid-friendly version or substitute with strong brewed coffee.
- Espresso chips add extra depth but can be replaced with more chocolate chips if unavailable.
- Store in the refrigerator for up to 3 days.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, Italian-Inspired
Nutrition
- Serving Size: 1 cookie cup
- Calories: 250
- Sugar: 15g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
