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Tiramisu Cookies are the perfect twist on a traditional Italian coffee dessert! They’re much easier to make too, especially when sugar cookie cups are filled with an eggless tiramisu mixture. It’s so adorable, delicious, and easy to put together!
Easy Tiramisu Cookie Cups
These tiramisu cookies taste just like tiramisu. It’s creamy, so soft, and has a perfect balance between coffee and chocolate. These tiramisu cookie cups are my sugar cookies recipe and my tiramisu mousse recipe inside.
Do you remember when I made Tiramisu Mousse? Everyone loved how creamy it turned out and the soft coffee taste. It became a go-to dessert since it’s easy and incredibly versatile, so I thought of turning my Sugar Cookies into a mini cup to hold the tiramisu mousse in place. You can either follow along with my sugar cookie recipe or substitute 1 roll of refrigerated sugar cookie dough.
This is such an easy and delicious dessert that all coffee lovers are going to obsess over!
Ingredients needed
- Sugar Cookie Dough: Use my easy sugar cookie recipe, a roll of cookie dough, or use break apart cookie dough.
- Cream cheese: traditional Italian tiramisu is made with mascarpone cheese but I used cream cheese because I didn’t want to go to the store and I wanted tiramisu NOW. Use what you have or what you can find because either way, this will turn out delicious!
- Coffee: the kind of coffee you use is up to you. I once made a quick you can make a quick Starbucks run and ordered a small (or should I say tall) size cold brew. I also made coffee with instant espresso powder to add and it was perfect.
- Cool Whip: you may substitute about 3 cups of freshly whipped cream
- Cocoa: unsweetened cocoa powder for dusting over the final product. YUM!
How to make tiramisu cookies
- Make and bake your cookies first! Preheat oven to 350°F and prepare your baking sheets. Cream butter and sugar in a bowl. Beat in egg with extract. Mix in baking soda, cream of tartar, and salt. Slowly mix in flour until all ingredients are thoroughly combined.
- Place 2 tablespoons balls of cookie dough into each muffin cup. You can use a traditional cupcake pan or a mini muffin pan. Press the cookie dough flat along the bottom and halfway up the sides of the muffin cup. It should form into a little cup but it doesn’t need to be perfect because they’ll rise and you’ll need to reform them after baking.
- Bake for 8-10 minutes or until you see them start to turn golden brown Press the freshly baked cookie cups down using the back of a glass a shot glass or a small juice glass. Make sure the dough is still hot. This is to re-form the cup shape. Cool the cookie cups while you make the filling.
- Beat cream cheese until smooth with a hand mixer. Then slowly beat in powdered sugar, salt, and vanilla until smooth and creamy.
- Add coffee to taste and stir, then fold in the Cool Whip.
- Spoon filling into each cooled cookie cup.
- Dust with cocoa and serve!
Expert tips
- To enhance the coffee flavor, add a teaspoon of rum extract.
- Store loosely covered in the refrigerator for up to 3 days.
- Almond extract is optional, but adds amazing flavor!
- When re-forming your cookie cups, spray the glass first with nonstick cooking spray to ensure the dough won’t stick.
FAQs
Is there caffeine in tiramisu?
Since we used coffee, yes. But you can add your favorite decaf coffee if you want to enjoy a caffeine-free dessert.
Can you freeze cookie cups?
Yes. Cups may be frozen for up to one month before filling.
Tiramisu Cookie Cups
Tiramisu Cookie Cups – the perfect way to eat tiramisu! Fill easy sugar cookie cups with my favorite tiramisu mousse recipe for a great dessert.
Prep Time 20 minutes
Cook Time 15 minutes
Chill Time 1 hour
Ingredients
For the Cookies: (see note)
- ¾ cup (170g) unsalted butter softened
- ¾ cup (150g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract optional
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ½ teaspoon salt
- 2 cups (248g) flour
For the Filling:
- 4 ounces (113g) cream cheese softened
- ⅔ cup (75g) powdered sugar
- ½ teaspoon vanilla extract
- Pinch of salt
- 1-2 tablespoons cold brewed coffee to taste
- 8 ounces Cool Whip you may substitute about 3 cups freshly whipped cream
- Cocoa for dusting
Instructions
- Preheat oven to 350°F. Spray muffin pans with nonstick cooking spray (I like using the kind with flour in it).
- Make the cookies: Cream butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat in egg and both extracts. (Almond extract is optional, but adds amazing flavor!) Mix in baking soda, cream of tartar, and salt. Slowly mix in flour.
- Place 2 tablespoon balls of dough into each muffin cup. Press the dough flat along the bottom and halfway up the sides of the muffin cup. It doesn’t need to be perfect because they’ll rise and you’ll need to reform them after baking. Bake for 8-10 minutes until they’re just turning golden brown and cooked through.
- When they’re hot from the oven, use the back of a glass (a shot glass or small juice glass is perfect) to press down in the center to re-form the cup shape. Spray the glass first with nonstick cooking spray to ensure it won’t stick. Let the cups cool completely, then remove from the pans (with the help of a butter knife, if needed).
- Beat cream cheese until smooth with a hand mixer. Slowly beat in powdered sugar, salt and vanilla until smooth and creamy. Add coffee to taste and stir, then fold in the Cool Whip.
- Spoon about 1 1/2 to 2 tablespoons of filling per cooled cookie cup. Dust with cocoa and serve.
- Store loosely covered in the refrigerator for up to 3 days. Cups may be frozen for up to one month before filling.
Recipe Video
Recipe Notes
- You can substitute 1 roll sugar cookie dough in place of the homemade recipe.
- To enhance the coffee flavor, add a teaspoon of rum extract.
- Store loosely covered in the refrigerator for up to 3 days.
- Almond extract is optional, but adds amazing flavor!
- Be sure the cookie cups are completely baked for best results removingthem.
- When re-forming your cookie cups, spray the glass first with nonstick cooking spray to ensure the dough won’t stick.
Recipe Nutrition
Serving: 1cookie | Calories: 193kcal | Carbohydrates: 24g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 116mg | Potassium: 52mg | Fiber: 0.4g | Sugar: 14g | Vitamin A: 322IU | Calcium: 23mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Man, I can never get Kenny to watch GG with me. He says all they do is talk nonstop. Which is true, but it’s such GOOD talking.
I don’t know why, but I can’t stop watching Entourage. I’m like 12 years late to the party, though, so maybe you’ve seen it. And they just loaded another season of Veep onto Prime, so that’s also fun!
These cookie cups. Wow. Just so good. That filling looks crazy addictive!
I need to check out Entourage. And good to know about Veep! I loved that show, the first season when it was free on prime.
Wow, these look great! Wish I was there to taste them for you. 🙂
xoxo
Aww love gilmore girls, I recently rewatched the whole series on netflix. So darn good. Mistresses is coming back and it was good, you should watch that! And girrrl don’t even get me started on my tiramisu addiction its so bad, one of my local restaurants serves an amazing one and yes I order it every time! Love the combination of a cookie cup tiramisu!
I can’t wait for the GG Netflix revival!!
These Tirimasu cookie cups look absolutely scrumptious and what a fantastically different way to serve this classic dessert. Brilliant post thank you for sharing your Tirimasu love. Sammie
Thank you!
These look incredible and tiramisu is something I never thing to make. I guess I need to move closer to you and you’d rub off on me 🙂
LOL totally!
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