Description
These delightful Cannoli Cookie Cups are a perfect bite-sized twist on the classic Italian dessert. Featuring a buttery cookie cup filled with a creamy ricotta and mascarpone mixture studded with mini chocolate chips, they offer a deliciously rich and satisfying treat that’s easy to make and perfect for any occasion.
Ingredients
Scale
For the cookie cups:
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the cannoli filling:
- 1 cup whole milk ricotta cheese (well-drained)
- 1/2 cup mascarpone cheese
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 1/4 cup mini chocolate chips
Optional garnish:
- Extra mini chocolate chips
- Powdered sugar for dusting
Instructions
- Preheat and prepare: Preheat the oven to 350°F (175°C). Lightly grease a mini muffin tin to prevent sticking and ensure easy removal of the cookie cups.
- Make the dough: In a medium bowl, cream the softened butter and granulated sugar together until light and fluffy, which helps create a tender cookie. Beat in the egg and vanilla extract to combine. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until fully combined to form the cookie dough.
- Form cookie cups: Scoop about 1 tablespoon of dough into each mini muffin cup. Gently press the dough down and up the sides of each cup to shape it into a small cup, creating space for the filling later.
- Bake: Bake the cookie cups for 10–12 minutes until they turn lightly golden. Once out of the oven, immediately use the back of a spoon or a small tart press to gently reshape the center of each cookie, ensuring clear cup shapes. Allow the cookie cups to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
- Prepare the filling: In a bowl, beat the well-drained ricotta cheese, mascarpone cheese, powdered sugar, vanilla extract, and cinnamon until the mixture is smooth and creamy. Stir in the mini chocolate chips to add texture and flavor.
- Fill the cookie cups: Spoon or pipe the creamy cannoli filling into each cooled cookie cup, filling them generously.
- Garnish and serve: Garnish with extra mini chocolate chips on top and dust lightly with powdered sugar for a beautiful presentation before serving.
Notes
- Ensure the ricotta cheese is thoroughly drained to avoid a watery filling which can affect texture.
- Chill the filling before piping to make it easier to manage and achieve clean, well-defined filling in each cookie cup.
- These cookie cups are best served the same day but can be refrigerated for up to 2 days.
- Use mini chocolate chips for optimal texture and size proportion in the filling and garnish.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 140
- Sugar: 10g
- Sodium: 55mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
