Tiramisu Cookie Cups

[nverland]

Tiramisu Cookie Cups
PREP TIME 20minutes COOK TIME 15minutes CHILL TIME 1hour hour YIELD
20 -24 SERVING SIZE 1 cookie

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
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.

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 removing them.
When re-forming your cookie cups, spray the glass first with nonstick cooking spray to ensure the dough won’t stick.

Comments

[knave_of_swords]

These look really good! Def saving this recipe, thanks!