Tiramisu Cookie Cups are the kind of dessert you make when you want big tiramisu flavor without fuss. Maybe you’re craving something creamy and coffee-kissed, but you don’t want to pull out a springform pan or wait overnight. Been there. These little cups hit all the classics with a crisp cookie shell, a light mascarpone filling, and a dusting of cocoa. They look fancy on a platter but they’re truly doable for any busy day. If you love crowd-pleasing sweets, you’re going to flip for my Deliciously Easy Tiramisu Cookie Cups You’ll Love! 
Easy Tiramisu Cookie Cups
Here’s the secret I wish someone told me years ago: cookie cups deliver the tiramisu vibe in a fraction of the time. You bake a mini cookie shell, whip a quick mascarpone cream, and spoon or pipe it in. That’s it. The result is crisp outside, cloud-soft inside, and just the right amount of coffee. It’s simple, pretty, and always disappears first from the dessert table.
Why cookie cups work so well
They’re fast, they portion themselves, and they stay sturdy even when chilled. Classic tiramisu can be a bit delicate. Cookie cups? Easy to transport and great for potlucks. If you’re new to baking or want to sharpen your skills, my best friend tip is to learn a few basics like creaming butter, measuring flour lightly, and not overmixing. This quick read on how to bake cookies like a pro is gold for nailing that perfect cookie shell.
The flavor layers
These cups bring the same trio that makes tiramisu iconic: coffee, cream, and cocoa. A touch of espresso powder in the dough boosts the aroma. The filling is a mix of cool mascarpone and softly whipped cream with a hint of vanilla. Finish with cocoa and maybe some shaved chocolate. You get dessert shop flavor without any hard steps.
I brought these to a family brunch and my aunt asked where I bought them. When I said I made them in a muffin pan, she laughed and took two more. That’s how you know they’re a hit.
So yes, you can make my Deliciously Easy Tiramisu Cookie Cups You’ll Love! even on a weeknight. They set quickly, taste like a hug, and feel just a bit fancy.
Ingredients needed
You only need simple ingredients. Nothing fussy, just things you can find at any grocery store.
- For the cookie cups: 1 1/2 cups all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon fine salt, 1/2 cup unsalted butter softened, 1/2 cup granulated sugar, 1/4 cup light brown sugar, 1 large egg, 1 teaspoon pure vanilla extract, 1 teaspoon espresso powder, 1 to 2 teaspoons milk if needed to help the dough come together
- For the mascarpone filling: 8 ounces cold mascarpone cheese, 1 cup cold heavy cream, 1/3 cup powdered sugar, 1 teaspoon pure vanilla extract, 2 tablespoons cooled strong espresso or coffee
- To finish: Unsweetened cocoa powder for dusting, optional dark chocolate shavings, and a few chocolate-covered espresso beans for garnish
- Tools: 24-count mini muffin pan, nonstick spray, electric mixer, two bowls, rubber spatula, piping bag or zip-top bag
Mascarpone matters here. It gives that signature silky taste without being heavy. Keep it cold so it blends smoothly with the cream.
How to make tiramisu cookies
Set aside 45 to 60 minutes, start to finish. Most of it is hands-off cooling time. To make my Deliciously Easy Tiramisu Cookie Cups You’ll Love!, follow these easy steps.
- Prep the pan and oven. Heat your oven to 350°F or 175°C. Grease a mini muffin pan with nonstick spray. You can also use a light layer of butter.
- Make the cookie dough. In a bowl, whisk flour, baking powder, and salt. In a separate bowl, beat butter, granulated sugar, and brown sugar until fluffy, about 2 to 3 minutes. Beat in egg, vanilla, and espresso powder. Add dry ingredients and mix on low just until combined. If the dough looks dry, add 1 teaspoon milk. The dough should be soft but not sticky.
- Press into cups. Scoop about a tablespoon of dough into each muffin well. Press gently up the sides with your thumb or the back of a teaspoon to form a little cup. Tip: A lightly floured shot glass makes quick work of this step.
- Bake. Bake 9 to 11 minutes until the edges are lightly golden and the centers are puffed. Don’t wait for deep color. As soon as they come out, use the back of a spoon to press the centers back down to keep that cup shape.
- Cool. Let the cups cool in the pan for 10 minutes. Twist gently to release or run a thin knife around the edges. Move to a rack and cool completely.
- Whip the filling. Beat cold heavy cream to soft peaks. In another bowl, stir mascarpone with powdered sugar, vanilla, and espresso until smooth. Fold the whipped cream into the mascarpone in two additions until silky. Chill 15 to 20 minutes so it sets slightly.
- Fill and finish. Pipe or spoon the cream into the cooled cookie cups. Dust with cocoa. Add chocolate shavings if you’re feeling extra. Chill 20 to 30 minutes before serving for the cleanest bites.
Pro tips and make-ahead
Measure flour lightly. Spoon and level. Too much flour makes tough cups.
Keep the mascarpone cold. Warm mascarpone can turn grainy. If that happens, gently fold in a splash of cream to smooth it out.
Press while hot. Re-pressing the centers right out of the oven gives you perfect wells that hold plenty of filling.
Flavor tweak: Brush the inside of the cooled cookie cups with a tiny bit of espresso before filling for extra coffee oomph.
Shortcut idea: If you love shortcuts, you can riff on a simple base like this fun guide to cake mix cookies, but I promise the from-scratch version is still super quick.
Storage: Filled cups keep in the fridge up to 2 days. Unfilled shells can be frozen for a month. Thaw and fill the morning you plan to serve.
Other Tiramisu Recipes
If you’re already dreaming up more coffee-and-cream desserts, you’re in good company. I love riffing on the classic for every season. In fall, I crave warm spices with my espresso, so this cozy take on pumpkin spice tiramisu hits the spot. For summer, swap the cocoa for shaved white chocolate and add a few raspberries. For birthdays, try a chocolate cookie shell and sprinkle the tops with mini chips.
You can also play with flavor in the filling. Stir in a teaspoon of hazelnut spread or use almond extract instead of vanilla. A rum splash is classic in tiramisu, but keep it light in cookie cups so the texture stays fluffy.
What to Bake Right Now
Got a muffin pan and a sweet tooth? You’re set. If you want something simple for this week, bake the cups ahead, then fill just before serving. For the weekend baking marathon, try a mix: these tiramisu cups, a batch of chocolate chip cookies, and one colorful cookie option.
If you need a pop of color on your dessert tray, these pretty red velvet cake cookies bring that bakery look with very little effort. I like to stack them next to the tiramisu cups for a contrast of textures. Crunchy edge, creamy center, soft cookie, all on one plate. Yes please.
And if you’re hosting, put out a little bowl of cocoa and a tiny sifter so guests can dust the tops themselves. It’s a small touch that makes dessert feel interactive and fresh.
Common Questions
Can I use cream cheese instead of mascarpone?
You can in a pinch, but it changes the flavor. If you do, use full-fat cream cheese, soften it well, and add an extra spoon of cream to keep it silky.
Do I need espresso powder?
It boosts the coffee flavor in the cookie shell. If you don’t have it, use a bit more brewed espresso in the filling or brush the baked cups lightly with coffee.
How far ahead can I make these?
Make the cookie cups up to 3 days ahead and keep them airtight at room temp. Fill the day you serve for the best texture.
Why did my filling turn grainy?
Mascarpone can curdle if overmixed or too warm. Keep it cold and fold gently. If it looks grainy, stir in a tablespoon of cream to smooth it.
Can I make a big batch for a party?
Yes. Double the recipe and bake in two pans. Chill the filling, then pipe right before serving so the cups stay crisp.
A sweet little sendoff
That’s everything you need to pull off my Deliciously Easy Tiramisu Cookie Cups You’ll Love!. If you’re curious how others do it, I love browsing ideas like these friendly guides on Tiramisu Cookie Cups – Crazy for Crust and the step-by-step from Delish at Best Tiramisu Cookie Cups Recipe – How to Make Tiramisu Cookies. Bake a batch, pour yourself a coffee, and take that first creamy bite. You’ve got this, and your dessert plate is about to be everyone’s favorite stop.