Delicious Tiramisu Cookie Cups

These tiramisu cookie cups are a fun twist on the classic Italian dessert, combining soft coffee-flavoured cookies with a creamy mascarpone filling. The texture is tender on the outside with a rich, silky centre that melts in the mouth. This recipe is straightforward and beginner friendly, yet it looks impressive enough for guests. From start to finish, you can have them ready in about 1 hour.

Ingredients

For the cookie cups

• 120g unsalted butter, softened
• 100g light brown sugar
• 50g caster sugar
• 1 large egg
• 1 tsp vanilla extract
• 180g plain flour
• 1 tbsp instant coffee granules
• 1 tbsp hot water
• 1/2 tsp baking powder
• 1/4 tsp salt

For the mascarpone filling

• 200g mascarpone cheese
• 150ml double cream
• 2 tbsp icing sugar
• 1 tsp vanilla extract

For finishing

• Unsweetened cocoa powder, for dusting
• Dark chocolate shavings, optional

How to Make Delicious Tiramisu Cookie Cups

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Lightly grease a 12-hole muffin tin to help the cookie cups release easily after baking.
• Mix the cookie dough: Dissolve the coffee granules in hot water and set aside to cool slightly. In a large bowl, cream the butter with the brown sugar and caster sugar until light and fluffy. Beat in the egg, vanilla extract, and cooled coffee mixture.
• Add the dry ingredients: Sift in the flour, baking powder, and salt. Mix gently until a soft dough forms, taking care not to overwork it.
• Shape and bake: Divide the dough evenly between the muffin tin holes. Press the dough down slightly. Bake for 12 to 15 minutes until the edges are set but the centres are still soft.
• Form the cups: Remove from the oven and immediately press the centre of each cookie using the back of a teaspoon or a small glass to create a well. Leave to cool completely in the tin.
• Prepare the filling: Whip the double cream with icing sugar and vanilla until soft peaks form. Fold gently into the mascarpone until smooth and creamy.
• Assemble: Spoon or pipe the mascarpone filling into each cooled cookie cup. Dust generously with cocoa powder and finish with chocolate shavings if using.

Tips

Why did my cookie cups spread too much?

This usually happens if the butter is too soft or the dough is overmixed. Chilling the dough for 10 minutes before baking can help keep the shape.

How do I get neat, deep wells?

Press the centres while the cookies are still hot from the oven. Waiting too long makes the cookies firm and harder to shape.

Can I make them less sweet?

You can reduce the sugar in the filling slightly and use a darker cocoa powder for a more balanced flavour.

Serving Suggestions

• Serve with a cup of espresso or strong coffee
• Add fresh berries on the side for contrast
• Drizzle lightly with coffee syrup before serving

Storage

Room temperature

Once filled, these cookie cups are best kept chilled. Unfilled cookie cups can be stored in an airtight container for up to 2 days.

Refrigerator

Filled tiramisu cookie cups keep well in the fridge for up to 3 days. Store them in a covered container to prevent drying out.

Freezing

Freeze the baked cookie cups without filling for up to 2 months. Defrost at room temperature, then fill before serving.

Nutrition

• Calories: 320 kcal
• Carbohydrates: 32g
• Protein: 4g
• Fat: 20g
• Saturated fat: 12g
• Sodium: 110mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs