If you’re looking to impress with something bite-sized yet full of classic Italian flavor, these Mini Tiramisu Cookie Cups are your new secret weapon. Imagine a buttery, golden cookie shell cradling a cloud of creamy mascarpone mixed with espresso, all finished with a dusting of cocoa. This playful twist on tiramisu delivers big taste in every little cup, making them perfect for parties, gifting, or a well-deserved treat after dinner. Whether you’re an experienced baker or just starting out, you’ll fall in love with how easy and rewarding it is to make—and share—these charming morsels.
Ingredients You’ll Need
With just a handful of simple ingredients, you’ll capture all the magic of tiramisu in cookie cup form. Each one plays a special role, whether it’s for flavor, texture, or that picture-perfect look. Here’s what makes these Mini Tiramisu Cookie Cups so irresistible:
- All-purpose flour: Gives body and structure to the cookie cup shells, making them sturdy enough to hold all that delicious filling.
- Unsalted butter, softened: Infuses the cookies with rich flavor and helps achieve a tender crumb, so make sure it’s at room temperature.
- Granulated sugar: Adds just the right touch of sweetness to balance the slightly bitter espresso in the filling.
- Egg: Binds the ingredients together and brings a bit of richness to the cookie base.
- Vanilla extract: Lends a warm, aromatic background note that enhances both the dough and the cream filling.
- Baking powder: Ensures the cookie cups rise just enough to be light but still hold their shape.
- Salt: Don’t skip this—just a pinch sharpens every sweet and creamy note.
- Mascarpone cheese: The star of any tiramisu recipe, bringing that classic luscious, tangy creaminess.
- Heavy cream: Whipped to stiff peaks, it creates a light and airy filling that melts in your mouth.
- Powdered sugar: Sweetens the mousse-like filling without any grainy texture.
- Espresso powder: Just a bit delivers deep, coffee flavor reminiscent of true tiramisu.
- Cocoa powder: Adds the final, unmistakable finishing touch with a little dusting over the top.
How to Make Mini Tiramisu Cookie Cups
Step 1: Make the Cookie Dough
Begin by creaming together your softened unsalted butter and granulated sugar until the mixture is pale and fluffy. This step is crucial for creating a tender and light cookie shell. Once the butter and sugar are properly creamed, beat in the egg and vanilla extract, making sure everything is beautifully blended and silky.
Step 2: Combine Dry Ingredients
In a separate bowl, whisk together your all-purpose flour, baking powder, and salt. This keeps your dry ingredients evenly distributed, helping the cookie cups bake uniformly. Gradually add this dry mixture to the butter mixture, mixing just until a soft dough forms—overmixing can make the cups tough, so stop once combined.
Step 3: Shape and Bake the Cups
Lightly grease a mini muffin tin, then press about a tablespoon of dough into each well, gently working it up the sides to create a cup shape. Don’t worry about being too perfect, but try to keep the thickness even. Bake in a preheated 350°F (175°C) oven for 12 to 15 minutes, until the edges begin to turn golden brown. Let them cool completely in the pan before removing—the cups become sturdier as they cool.
Step 4: Prepare the Tiramisu Filling
While the cookie cups cool, whip heavy cream with powdered sugar until you see stiff peaks forming. Gently fold in the mascarpone cheese and espresso powder, taking care to keep the mixture light and fluffy. The espresso powder brings an authentic, rich coffee layer to these Mini Tiramisu Cookie Cups.
Step 5: Assemble and Finish
Spoon or pipe the creamy filling into each cooled cookie cup, piling it high for a dramatic effect. Right before serving, use a fine-mesh sieve to dust each one with cocoa powder, channeling that unmistakable tiramisu finish. Serve and watch as everyone’s eyes light up!
How to Serve Mini Tiramisu Cookie Cups
Garnishes
A simple dusting of cocoa powder is all you need for the classic tiramisu look, but don’t stop there! Try topping each cup with a chocolate-covered espresso bean, a sprinkle of chocolate curls, or even a tiny sprig of mint for a touch of elegance. These tiny extras make Mini Tiramisu Cookie Cups look like they came straight from a bakery.
Side Dishes
Pair your Mini Tiramisu Cookie Cups with fresh berries or a tart fruit salad to balance out the rich, creamy flavors. They’re also wonderful next to a scoop of vanilla gelato or some crisp biscotti for a mix-and-match dessert spread. Of course, don’t forget a steamy cup of espresso or cappuccino for the ultimate Italian experience!
Creative Ways to Present
Bring a party vibe by arranging your Mini Tiramisu Cookie Cups on a tiered cake stand alongside other tiny treats. For a cozy night in, place them on rustic wooden boards with a bowl of berries and a carafe of coffee. They’re also perfect for edible gifting—nestle them in little paper cups and tuck into a pretty box for a wow-worthy surprise.
Make Ahead and Storage
Storing Leftovers
Pop any leftover Mini Tiramisu Cookie Cups into an airtight container and stash them in the fridge. They’ll stay fresh and delicious for up to three days—if they last that long! The cookie base remains crisp, and the filling keeps its creamy texture, making these a great make-ahead dessert.
Freezing
If you want to plan ahead, freeze the baked, unfilled cookie cups for up to one month. Simply cool them completely, stack gently with parchment paper between layers, and freeze in a zip-top bag or airtight box. When ready to serve, let them thaw at room temperature, then fill and garnish as usual. Freezing the finished cups isn’t recommended as the cream can become grainy.
Reheating
There’s no need to reheat Mini Tiramisu Cookie Cups, as they’re best served chilled. If you’re refreshing frozen cookie cups, you can pop them in a low oven (about 300°F) for just a couple of minutes to crisp up the shells before cooling and filling. Otherwise, serve these straight from the fridge for maximum flavor and freshness.
FAQs
Can I make Mini Tiramisu Cookie Cups without espresso powder?
Absolutely! If you prefer a caffeine-free or kid-friendly version, you can substitute with decaf espresso powder or even use a mixture of hot cocoa and a dash of cinnamon for a different but still delicious twist.
What’s the best way to shape the cookie cups?
The easiest method is to use your thumb or the back of a teaspoon to press the dough into the tin wells, making sure the bottom and sides are even. Don’t worry if they aren’t perfectly symmetrical—they’ll still look adorable and taste amazing once filled.
Can I make the filling ahead of time?
Yes! The tiramisu cream filling can be prepared up to a day in advance. Store it in the refrigerator until you’re ready to fill your cups. Give it a gentle stir before using so it’s perfectly smooth and spreadable.
Are there any substitutions for mascarpone cheese?
If mascarpone isn’t available, you can substitute with full-fat cream cheese blended with a little heavy cream, though the flavor will be tangier and less traditional. This still makes for a luscious filling in your Mini Tiramisu Cookie Cups.
Can I double this recipe for a crowd?
Definitely! This recipe scales up beautifully. Just be sure to bake the cookie cups in batches so they have plenty of room to bake evenly, and don’t forget to make extra filling—these always disappear quickly at parties!
Final Thoughts
Mini Tiramisu Cookie Cups are the kind of treat you’ll fall for at first bite—crisp, creamy, and brimming with coffeehouse magic. Whether you’re celebrating or simply craving a little something sweet, this recipe brings gourmet flair right to your kitchen. Give them a try and you might just find yourself making them for every occasion (and plenty of non-occasions too)!