Irresistible Tiramisu Cookie Cups Recipe Easy Elegant Party Dessert Idea

Posted on January 17, 2026

Leona Stone

There’s something about the first bite of a tiramisu that just hits differently—the creamy mascarpone, the bold espresso, that hint of cocoa dusted on top. Now, picture all those flavors wrapped up in a cute little cookie cup that fits perfectly in your hand at a party. I stumbled upon this idea when I wanted to serve something elegant yet fuss-free at a friend’s gathering, and honestly, these irresistible tiramisu cookie cups became the star of the night.

I’ve made this recipe at least a dozen times now (some might say obsessively), tweaking the cookie base and mascarpone filling until it was just right. The best part? They look fancy enough to impress your guests but are surprisingly easy to whip up. So if you’ve been hunting for that perfect easy elegant party dessert idea, you’re gonna love this.

Why You’ll Love This Recipe

Okay, real talk—these tiramisu cookie cups have completely redefined party desserts for me. Here’s why you’ll want to make them ASAP:

Perfect portion control: No more messy slices or awkward forks. Each cup is a neat little bundle of flavor that’s easy to grab and go.
Layered flavors in every bite: The cookie cup gives you a crisp, buttery base that contrasts beautifully with the smooth, coffee-infused mascarpone filling. It’s like all your favorite tiramisu moments rolled into one.
Make-ahead magic: You can prep the cookie cups and filling separately, then assemble just before your party. Saves you from last-minute kitchen chaos.
Customizable elegance: Want to add chocolate shavings, a dusting of cocoa, or a splash of your favorite liqueur? Go for it. It’s your show.

Honestly, these have become my go-to when I want to wow people without spending hours baking or stressing. They’re classy, delicious, and somehow feel like a secret weapon in my dessert arsenal. Trust me, once you try these tiramisu cookie cups, regular tiramisu will feel a little… boring.

What Ingredients You’ll Need

Here’s what’s cool about this ingredient list: you probably already have most of these in your pantry or fridge. I’ve split them up so you know exactly why each one matters.

For the Cookie Cups:

All-purpose flour (1¾ cups / 220g) — I use King Arthur for consistency, but any brand works. This gives the cookie cups structure without being tough.
Unsalted butter (½ cup / 115g, softened) — Butter is non-negotiable here. Margarine just doesn’t deliver the same rich flavor or crispness.
Granulated sugar (⅓ cup / 65g) — Adds just the right amount of sweetness without overpowering the espresso notes.
Egg yolk (1 large) — Helps bind and adds richness.
Vanilla extract (1 teaspoon) — I’m loyal to Nielsen-Massey—it’s worth the splurge for true vanilla flavor.
Salt (a pinch) — Balances the sweetness and enhances flavor.

For the Mascarpone Filling:

Mascarpone cheese (8 oz / 225g) — This is the heart of the tiramisu flavor. Full-fat, please. I’ve tried lower-fat versions, and it just isn’t the same creamy dream.
Heavy cream (½ cup / 120ml) — Whipped to soft peaks, it lightens the filling so it’s not too dense.
Powdered sugar (¼ cup / 30g) — For subtle sweetness that dissolves smoothly.
Espresso or strong coffee (⅓ cup / 80ml) — Freshly brewed and cooled. I usually use a double shot from my espresso machine, but strong drip coffee works too.
Kahlúa or coffee liqueur (optional, 2 tablespoons) — Adds depth, but skip if you want to keep it kid-friendly.
Cocoa powder (for dusting) — I use unsweetened Dutch-process cocoa for that classic tiramisu finish.

Quick note: If you can’t find mascarpone, cream cheese mixed with a bit of heavy cream can work in a pinch, but it won’t be quite as silky. Also, make sure your espresso isn’t too hot when mixing in the filling—that’s a rookie mistake I made once, and it curdled the mascarpone. Yikes.

Equipment Needed

You don’t need a fancy kitchen to make these tiramisu cookie cups. Here’s what I use and love:

Muffin tin or mini tart pans — I use a standard 12-cup muffin tin lined with silicone liners or greased well. Mini tart pans work if you want a more polished look.
Mixing bowls — Two medium bowls: one for cookies, one for the filling.
Electric mixer or stand mixer
Measuring cups and spoons — Baking is precise, so I always measure.
Rubber spatula — For scraping mascarpone out of the bowl and folding ingredients gently.
Fine mesh sieve or sifter — For dusting cocoa powder on top evenly.

Pro tip: If you don’t have a silicone liner for your muffin tin, use parchment paper cut into squares to prevent sticking. Also, I keep a small kitchen torch handy for quick browning on other desserts, but it’s totally optional here.

How to Make It: Step-by-Step

Alright, let’s dive into making these irresistible tiramisu cookie cups. I’m walking you through each step like I’m right there with you.

Preheat and prep (10 minutes)
Set your oven to 350°F (175°C). Grease your muffin tin or line it with silicone or parchment liners. This step saves you from a headache later.
Make the cookie dough (8 minutes)
In a bowl, cream together the softened butter and granulated sugar until fluffy—about 2-3 minutes with an electric mixer. Add the egg yolk and vanilla extract, mixing until combined.
Mix dry ingredients (2 minutes)
In a separate bowl, whisk the all-purpose flour and salt. Gradually add this to the wet mixture and stir until it forms a soft dough. It’ll be slightly sticky but manageable.
Form cookie cups (10 minutes)
Divide the dough evenly into 12 portions. Press each piece into the bottom and up the sides of your muffin cups, forming a little “bowl.” Don’t forget to keep the thickness even—about a quarter inch is perfect.
Bake cookie cups (12-15 minutes)
Bake until golden brown around the edges. You’ll smell that buttery aroma when they’re close. Let them cool completely in the pan. This is key so they hold their shape.
Prepare the mascarpone filling (7 minutes)
In a bowl, whip the heavy cream to soft peaks. In another bowl, gently mix mascarpone, powdered sugar, espresso, and Kahlúa (if using) until smooth. Fold the whipped cream into the mascarpone mixture carefully, so it stays light and airy.
Assemble your tiramisu cookie cups (5 minutes)
Once cookie cups are cool, spoon or pipe the mascarpone filling into each one. Don’t be shy—pile it up!
Chill and dust (at least 1 hour)
Pop the assembled cups into the fridge to set for at least an hour. Right before serving, dust generously with cocoa powder using a fine sieve.

If you want to get fancy, garnish with chocolate shavings or a coffee bean on top. Honestly, people will be impressed no matter what.

My Best Tips & Techniques

Okay, here’s where I spill all the tricks that take these tiramisu cookie cups from good to unforgettable.

Don’t skip chilling the cookie dough: If you have time, let the dough chill for 30 minutes before shaping. It makes it easier to work with and prevents shrinking in the oven.
Use room temperature mascarpone: This ensures the filling blends smoothly. Cold mascarpone can clump, which nobody wants.
Fold gently: When combining whipped cream with mascarpone, fold with a spatula instead of stirring vigorously. Keeps the filling light and fluffy.
Espresso caution: Make sure your espresso or coffee is cooled completely before adding to the filling. Hot liquid can cause the mascarpone to curdle.
Test your oven temperature: Oven temps vary. If your cookie cups brown too fast, lower the temp by 10-15 degrees and bake a little longer.
Perfect cocoa dusting: Use a small, fine-mesh sieve for an even dust. Don’t dump the cocoa straight from the container—it makes a mess and looks clumpy.
Make ahead and store: You can bake the cookie cups a day ahead and keep them airtight at room temp. The filling can be made the day before and refrigerated. Assemble just before your event for best texture.

Ways to Mix It Up

Once you’ve nailed the classic, these variations keep things fresh and fun:

Chocolate Hazelnut Twist: Add 2 tablespoons of Nutella to the mascarpone filling and sprinkle crushed toasted hazelnuts on top. It’s like a Ferrero Rocher in cookie cup form.
Berry Burst: Fold fresh raspberries or chopped strawberries into the filling for a fruity pop. I love this in spring and summer parties.
Mocha Madness: Add 1 tablespoon of cocoa powder to the cookie dough for a chocolate base, and increase espresso in the filling by a splash. Double coffee, double delight.
Alcohol-Free Version: Skip the Kahlúa and add 1 teaspoon of vanilla extract to keep the flavor rich but kid-friendly.
Mini Cheesecake Style: Swirl in a tablespoon of cream cheese to the mascarpone filling for tangier richness.

Feel free to experiment! I’ve even seen readers add a sprinkle of sea salt on top to balance the sweetness. Go wild.

Serving Ideas & Storage

These tiramisu cookie cups are perfect for elegant parties, but here’s how to get the most out of them:

Serving: Serve chilled, straight from the fridge. They’re easier to handle and the flavors meld beautifully after chilling.
Pairings: Offer alongside espresso or a creamy latte for a full coffeehouse vibe. Champagne or dessert wine also pairs surprisingly well.
Presentation: Arrange on a pretty platter with a dusting of cocoa powder and a few fresh mint leaves for that extra wow factor.
Storage: Keep assembled cups in an airtight container in the fridge for up to 2 days. Cookie cups stored separately at room temp stay fresh for 3 days.
Freezing: You can freeze cookie cups before filling for up to a month. Thaw at room temp before assembling. The filled cups don’t freeze well because the filling gets watery.

Pro tip: If you want to prep well ahead, bake the cups and make filling, then assemble the day of. Saves so much stress.

Nutritional Info & Health Benefits

I’m no nutritionist, but here’s a rough idea per cookie cup (makes 12):

Calories	Protein	Carbs	Fat	Fiber
~230	4g	22g	14g	1g

These treats are definitely indulgent, thanks to butter and mascarpone, but the portion size helps keep things in check. The espresso adds a nice antioxidant boost, and the cocoa powder brings some minerals. Plus, homemade means you control the ingredients—none of those weird additives you find in store-bought desserts.

For dietary tweaks, try swapping sugar for a natural sweetener or using a low-fat mascarpone alternative, but keep in mind texture and flavor will shift.

Final Thoughts

So that’s my irresistible tiramisu cookie cups recipe—a little dessert that makes a big impression. I’ve shared this with friends, family, and even a few skeptical coworkers, and the reaction is always the same: “Wow, how did you make this?”

I hope you’ll give this elegant party dessert idea a shot and make it your own. Don’t hesitate to try the variations or tweak ingredients based on what you have. That’s how the best kitchen magic happens.

If you make these, please drop a comment below or tag me on Instagram @YourHandle—I love seeing your creations (and stealing your ideas!). Happy baking and may your next party be as sweet as these cookie cups.

FAQs

Q: Can I make these tiramisu cookie cups ahead of time?

A: Totally! Bake the cookie cups up to 3 days ahead and keep them airtight at room temp. Make the mascarpone filling the day before and chill. Assemble the cups a few hours before serving for best texture.

Q: What if I don’t have mascarpone cheese?

A: You can substitute with cream cheese mixed with a bit of heavy cream for creaminess. It won’t be exactly the same silky texture, but it’s a decent backup when mascarpone isn’t available.

Q: How do I know when the cookie cups are done baking?

A: Look for golden edges and a firm center. They’ll smell buttery and you can gently press the top—it should spring back slightly. Don’t overbake or they’ll get too crisp and lose that tender bite.

Q: Can I make these gluten-free?

A: Yes! Use a 1:1 gluten-free baking flour blend in place of all-purpose flour. The texture might be a bit different—slightly crumbly—but still delicious. I recommend chilling the dough a bit longer before baking.

Q: What’s the best way to store leftover tiramisu cookie cups?

A: Store them in an airtight container in the fridge for up to 2 days. If you kept the cookie cups and filling separate, the cookie cups last a bit longer at room temp. Avoid freezing filled cups, as the filling can get watery after thawing.

Pin This Recipe!