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Tiramisu Cookie Cups Recipe

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★★★★★

4.9 from 282 reviews

Tiramisu Cookie Cups combine the rich flavors of espresso, chocolate, and coffee liqueur in a perfectly soft cookie base filled with a luscious mascarpone cream. These delightful treats are an elegant and easy-to-make twist on the classic Italian dessert, perfect for parties or a sophisticated sweet bite.

Ingredients

Scale

Cookie Dough

  • 1 cup (2 sticks) unsalted butter, softened, plus more for greasing
  • 1 cup (215 g) packed brown sugar
  • 1/2 cup (100 g) granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup (120 g) all-purpose flour
  • 2 teaspoons espresso powder
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup (170 g) espresso chips (such as Nestlé)
  • 1/2 cup (85 g) semisweet chocolate chips

Mascarpone Filling

  • 1 1/2 cups heavy whipping cream
  • 1 (8-ounce) container mascarpone, room temperature
  • 1/4 cup coffee-flavored liqueur (such as Kahlúa)
  • 2 tablespoons powdered sugar
  • Pinch of kosher salt
  • 1 teaspoon pure vanilla extract
  • Cocoa powder, for dusting

Instructions

  1. Prepare Muffin Tins: Preheat your oven to 350°F (175°C). Generously grease two standard 12-cup muffin tins with butter to prevent sticking.
  2. Cream Butter and Sugars: In the large bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter, packed brown sugar, and granulated sugar until the mixture is smooth, airy, and slightly paler in color, about 4 minutes.
  3. Add Eggs and Vanilla: Add the eggs and pure vanilla extract to the creamed butter mixture and continue to beat until the mixture is light and fluffy, approximately 3 minutes more.
  4. Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, espresso powder, baking powder, and kosher salt until evenly combined.
  5. Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture, beating until just combined. Be careful not to overmix. Then fold in the espresso chips and semisweet chocolate chips evenly.
  6. Form Cookies in Muffin Tin: Place about 2 tablespoons of cookie dough into each prepared muffin cup. Use your finger to gently create a well in the center of each dough portion, which will hold the filling later.
  7. Bake Cookies: Bake the cookies in the preheated oven until they are slightly browned around the edges, about 15 minutes.
  8. Create Deeper Wells: While the cookies are still warm, grease a shot glass or a round spice jar with butter. Press it gently into the center of each cookie to deepen the wells further.
  9. Cool Cookies: Let the cookies cool in the muffin tin for 15 minutes, then transfer them carefully to a wire rack to cool completely.
  10. Prepare Mascarpone Filling: In the large bowl of a stand mixer fitted with the whisk attachment, beat the heavy whipping cream, mascarpone cheese, coffee liqueur, powdered sugar, pinch of kosher salt, and vanilla extract together until soft peaks form, about 2 to 3 minutes.
  11. Assemble Cookie Cups: Spoon the mascarpone filling generously into the well of each cooled cookie, then spread or dollop the remaining filling over the tops of the cookie cups for extra creaminess.
  12. Finishing Touch: Dust the tops of each cookie cup generously with cocoa powder to finish.

Notes

  • For a non-alcoholic version, substitute coffee-flavored liqueur with strong brewed espresso or coffee extract.
  • Ensure the mascarpone is at room temperature before mixing to achieve a smooth filling.
  • Use a light hand when mixing the flour to keep cookies tender and soft.
  • These cookie cups can be stored in the refrigerator for up to 3 days; serve chilled for best flavor.
  • For sharper espresso flavor, use high-quality espresso powder and chips.

Keywords: Tiramisu, cookie cups, espresso cookies, mascarpone filling, coffee-flavored dessert, Italian dessert, chocolate chips, easy dessert recipe

Find it online: https://tastewithamy.com/tiramisu-cookie-cups-recipe/