Tiramisu Cookie Cups: Pressure Cooker Twist on a Classic Treat
Tiramisu Cookie Cups blend the espresso-rich flavors of classic tiramisu with the comforting texture of soft baked cookie cups—made easier with the help of your pressure cooker for quick, delicious results.
Equipment
- 1 Mixing bowl Large
- 1 Whisk
- 1 Muffin tin Greased
- 1 Wire rack
Ingredients
Main ingredients
- 1 cup Unsalted butter softened plus more for greasing
- 1 cup Brown sugar packed (215 g)
- ½ cup Granulated sugar 100 g
- 2 Eggs large
- 1 teaspoon Pure vanilla extract
- 1 cup All-purpose flour 120 g
- 2 teaspoon Espresso powder
- 1 teaspoon Baking powder
- 1 teaspoon Kosher salt
- 1 cup Espresso chips 170 g (e.g., Nestlé)
- ½ cup Semisweet chocolate chips 85 g
- 1 ½ cups Heavy whipping cream
- 1 container Mascarpone 8 oz, room temperature
- ¼ cup Coffee-flavored liqueur e.g., Kahlúa
- 2 tablespoon Powdered sugar
- 1 teaspoon Pure vanilla extract
- 1 pinch Kosher salt
- Cocoa powder for dusting
Instructions
Instructions
- Preheat oven to 350°F (175°C) and grease muffin tin with butter.
- In a large bowl, beat the softened butter with brown sugar and granulated sugar until light and fluffy.
- Add eggs and vanilla extract. Mix until smooth.
- In a separate bowl, whisk together flour, espresso powder, baking powder, and salt.
- Gradually stir dry ingredients into wet ingredients until just combined.
- Gently fold in espresso chips.
- Scoop dough into muffin tin, filling each cup about ¾ full.
- Bake 12 to 15 minutes until edges are set and centers are slightly soft.
- Let cool in pan for 10 minutes, then transfer to wire rack.
- When fully cooled, fill centers with tiramisu cream topping and dust with cocoa powder.
Notes
Store cookie cups in airtight container in the fridge for up to 2 days. Freeze plain cookie cups and add cream later for best results.