Tiramisu Cookie Cups: Pressure Cooker Style
These tiramisu cookie cups are soft, tender, and filled with a creamy coffee-flavored filling—made quicker using a pressure cooker finish for the perfect bite-sized dessert.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 0.75 cup unsalted butter softened
- 0.75 cup granulated sugar
- 1 egg large
- 1 teaspoon vanilla extract
- 0.5 teaspoon almond extract optional
- 0.5 teaspoon baking soda
- 0.5 teaspoon cream of tartar
- 0.5 teaspoon salt
- 2 cups flour
- 4 ounces cream cheese softened
- 0.66 cup powdered sugar
- 0.5 teaspoon vanilla extract
- 1 pinch salt
- 1-2 tablespoons cold brewed coffee to taste
- 8 ounces Cool Whip or 3 cups whipped cream
- cocoa powder for dusting
Instructions
Instructions
- Preheat oven to 350°F. Grease cupcake or muffin tin.
- Mix butter and sugar until light and fluffy.
- Add egg, vanilla, almond extract if using, then beat well.
- Stir in baking soda, cream of tartar, and salt.
- Gradually mix in flour to form dough. Press into muffin tins into cup shape.
- Bake for 10–12 minutes until golden. Press centers again after removing from oven.
- Let cookie cups cool completely before removing from tins.
- Whip cream cheese until smooth.
- Beat in powdered sugar, salt, and vanilla until creamy.
- Add cold brewed coffee to taste. Fold in Cool Whip or whipped cream.
- Pipe or spoon filling into cooled cookie cups.
- Dust with cocoa powder and chill at least 30 minutes before serving.
Notes
Store leftover cookie cups in an airtight container in the fridge. Freeze unfilled cups for longer storage.