A creamy coffee filling and a chocolate covered coffee bean makes these Tiramisu Cookie Cups a fun treat to share with coffee lovers.
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Most mornings you will find my husband and I sitting on our back porch with our cups of coffee while we do some reading. Of course, before actually drinking my coffee I have to take a picture and share it on my Instagram stories.
I don't know why I started doing that, but my husband just shakes his head every time he sees me taking my coffee shot.
He is actually shaking his head at all the cream I use in my coffee not the picture. He says coffee is meant to be enjoyed black, but I do not agree with him.
The only time he wants his coffee to have some cream and sugar in it is when he eats tiramisu. It is one of his all time favorite desserts.
Whenever we go out to eat for dinner, he checks the menu to see if they serve tiramisu. If they do, it's a good bet that we are going to order it and try it for dessert.
Over the years we have had some winners and some not so good ones.
A few years ago, we decided to create a simple coffee dessert for our oldest son's birthday. It was an instant hit, and now this Easy Tiramisu is one of the most requested desserts in our house. You can even use the same base for these incredible tiramisu brownies!
These Coffee Cream Brownies are another favorite. We do love coffee in our baked goods.
I used the recipe for these Candy Apple Cookie Cups and added some instant espresso powder and a sweet coffee filling instead.
How to make Tiramisu Cookie Cups
- Beat the butter, cream cheese, and sugar until soft and creamy.
- Add the extracts and egg and beat again.
- Stir together the dry ingredients and slowly mix into the sugar mixture until a soft dough forms.
- Roll the dough into 24 even dough balls and place in a greased mini tart pan and bake.
- Cool the cookies for a few minutes, then press in the centers of the cookies.
- Whip the coffee filling until light and fluffy. Fill a piping bag and swirl in the centers of the cooled cookies.
These easy cookie cups are a fun and delicious way to enjoy tiramisu. Perfect treat to add to cookie trays this year.
Tips and Tricks
- Make sure to spray your muffin or mini tart pan with nonstick baking spray because your cookies will lift out easier that way.
- A mixture of vanilla and coffee extract will give you that tiramisu flavor without being overwhelming.
- Use a tart shaper to press in the center of the cookies once they come out of the oven.
- Set out the cream cheese ahead of time, so it is soft enough to beat into the whipped cream.
- Use a piping bag and icing tip 1M to swirl the filling into the cookie cups.
- Right before serving add a sprinkle of instant espresso powder and a chocolate covered coffee bean.
How long do these cookie cups last?
The unfrosted cookie cups will stay fresh for 4-5 days if placed in a tightly sealed container. If you add the whipped topping to the cookies, they will keep for 2-3 days in the refrigerator.
Can you freeze cookie cups?
Yes, you can freeze the cookie cup. Do not put the frosting on the cookies. Place the cooled cookies on a plate or sheet pan in the freezer for 30 minutes, then place in a freezer safe bag or container. They will keep for 1-2 months. Remove and thaw in the refrigerator before adding the tiramisu topping.
Other easy cookie recipes
- Our Favorite Chocolate Chip Cookies
- Chewy Chocolate Brownie Cookies
- Chocolate Chip Cookies and Cream Cookies
- Spiced Maple Cookies
- Chocolate Raspberry Thumbprint Cookies
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Recipe
Tiramisu Cookie Cups
These quick and easy bite-sized Tiramisu Cookie Cups have a sweet coffee flavor in every bite. The easy espresso sugar cookie dough is baked in muffin tins and then topped with a sweet coffee whipped cream filling and chocolate covered coffee beans.
Ingredients
For the Cookies
- ½ cup unsalted butter, softened
- 4 ounces cream cheese, softened
- ½ cup granulated sugar
- ¾ cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon coffee extract
- 1 large egg
- 1 teaspoon espresso powder
- 2 ½ cups all-purpose flour*
- ½ teaspoon salt
- 1 teaspoon baking soda
For the Filling
- 8 ounces cream cheese, softened
- ½ cup heavy cream
- 1 cup powdered sugar
- ½ teaspoon rum extract
- 1 teaspoon coffee extract
- 24 chocolate covered coffee beans
- ½ teaspoon espresso powder, for garnish
Instructions
- Preheat oven to 375°F. Spray a mini tart pan or regular muffin tin with baking spray.
- Beat butter, cream cheese, and sugars until creamy. Add vanilla extract, coffee extract, and egg and beat again.
- Stir together espresso powder, flour, salt, and baking soda. Slowly pour into butter mixture and beat until a soft dough forms.
- Roll dough into 24 even balls. Place in prepared pan and bake for 11-12 minutes.
- Let cool in pan for 2 minutes. Use a tart shaper to press in centers of cookies. Remove and place on wire rack to cool completely.
- Use a chilled bowl and whisk attachment and beat heavy cream and ½ cup powdered sugar until soft peaks form.
- Add softened cream cheese, extracts, and rest of powdered sugar and beat until light and fluffy.
- Use a piping bag and icing tip 1M to swirl filling into each cup. Right before serving, top with chocolate covered coffee bean and sprinkle with additional espresso powder.
Notes
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 423Total Fat: 23gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 43mgSodium: 158mgCarbohydrates: 49gFiber: 3gSugar: 32gProtein: 6g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
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Maria
I don't see the recipe?
Maria Lanum
Oh gosh..i didn't realize it was "over at Dixie Crystals".
Patti
Click the link for Dixie Crystals. That is where the recipe is.