These Cannoli Cookie Cups are everything you love about traditional cannoli creamy ricotta filling, sweet vanilla notes, and those irresistible mini chocolate chips but with a fun, bite-sized twist. Imagine a buttery, golden cookie shell cradling a rich, silky cannoli cream that’s perfectly sweet and indulgent. They’re like little edible hugs, perfect for parties, holidays, or just when you’re craving something really special. Trust me, these are the kind of treats that disappear faster than you can say “mama mia!”

Why You’ll Love Cannoli Cookie Cups

This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:

Versatile: Perfect for everything from brunch spreads to dessert tables or a cheeky afternoon snack with coffee.

Budget-Friendly: Uses common baking staples and pantry ingredients, no need to splurge on fancy components.

Quick and Easy: With pre-made dough and simple mixing, these beauties come together in no time.

Customizable: Want to add pistachios, swap chips for sprinkles, or drizzle with chocolate? Go for it!

Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.

Ingredients in Cannoli Cookie Cups

The beauty of these little cups lies in their simplicity a few familiar ingredients come together to make something totally swoon-worthy. Let’s take a look:

Sugar Cookie Dough

Your base and your “crust.” It bakes into a buttery, golden shell that holds the creamy filling just right.

Ricotta Cheese

Smooth and mild with a touch of sweetness, this gives the filling its classic cannoli texture.

Mascarpone Cheese

Adds a luscious richness and helps the filling stay creamy and dreamy.

Powdered Sugar

The sweetness we all crave, it dissolves easily into the filling for a smooth finish.

Vanilla Extract

That warm, cozy flavor that ties the filling together.

Mini Chocolate Chips

The perfect pop of texture and flavor in every bite they make these cups truly addictive.

Cinnamon (Optional)

A little sprinkle goes a long way in giving that classic cannoli flavor twist.

Instructions

Let’s dive into the steps to create this flavorful masterpiece:

Preheat Your Equipment

Start by preheating your oven to 350°F (175°C). Getting that oven nice and warm means your cookie cups bake up evenly and golden.

Prepare the Dough

Scoop sugar cookie dough into a greased mini muffin tin. Use your fingers or a spoon to gently press the dough into the bottom and up the sides to form a little cup shape.

Bake the Shells

Pop the tray into the oven and bake for 10–12 minutes, or until the edges are golden brown. Once out of the oven, use the back of a spoon to gently press the centers down if they’ve puffed up.

Cool Completely

Let the cookie cups cool in the pan for a few minutes, then transfer them to a wire rack to cool fully before filling.

Make the Cannoli Filling

In a medium bowl, combine ricotta, mascarpone, powdered sugar, and vanilla. Mix until smooth and creamy. Fold in the mini chocolate chips. Chill in the fridge for 30 minutes if you want a firmer filling.

Assemble the Cups

Spoon or pipe the chilled cannoli filling into each cooled cookie cup. Top with a few extra mini chips or a dusting of powdered sugar if you’re feeling fancy.

Serve and Enjoy

These are best served fresh, but they’ll keep well in the fridge for a day or two. Just try not to eat them all at once!

Nutrition Facts

Servings: 24 cookie cups
Calories per serving: 130

(put them as notes)

Preparation Time

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

How to Serve Cannoli Cookie Cups

This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:

• Pair with a cappuccino or espresso for an Italian café moment.
• Serve on a dessert platter with fruit, truffles, or chocolate-dipped strawberries.
• Drizzle with chocolate or caramel sauce for a richer presentation.
• Garnish with crushed pistachios or a dusting of cinnamon sugar for a pop of color and crunch.
• Set them out in mini cupcake liners for easy, elegant serving at parties.

Additional Tips

Here are some extra tips to help you get the most out of this recipe:

• Drain your ricotta using cheesecloth or paper towels if it’s watery this keeps your filling thick and creamy.
• Chill your filling before piping it holds its shape better and feels more like authentic cannoli cream.
• Use a cookie scoop or piping bag for even, tidy filling.
• Add orange zest for a citrusy twist, or swap in almond extract for a different flavor profile.
• Don’t overbake the cups slightly soft centers will firm up as they cool.
• You can make the cookie cups a day ahead and fill them right before serving.
• Want extra crunch? Brush the inside of the cookie cups with melted chocolate before filling.
• Mini muffin tins work best for bite-sized portions, but regular muffin tins can be used for larger versions.
• Store filled cups in the fridge, but if possible, fill just before serving to keep the crust crisp.
• Try using chocolate sugar cookie dough for a double chocolate version!

FAQ’s

1. Can I use homemade cookie dough instead of store-bought?
Absolutely! Homemade sugar cookie dough works beautifully here.

2. Do I have to use mascarpone cheese?
Not necessarily you can use cream cheese as a substitute, though mascarpone is creamier and more authentic.

3. Can I make the filling ahead of time?
Yes, you can make it up to 2 days in advance. Just store it covered in the fridge.

4. How do I keep the cookie cups from getting soggy?
Fill them right before serving, or brush the inside with melted chocolate to act as a moisture barrier.

5. Are these freezer-friendly?
The cookie cups can be frozen unfilled. Fill after thawing for best results.

6. Can I use full-size muffin tins instead?
Sure! Just bake a little longer and plan for bigger, more indulgent treats.

7. Can I skip the chocolate chips?
Yes, or you can swap them for chopped nuts, sprinkles, or dried fruit.

8. How long will they last?
Once filled, they’re best eaten within 1–2 days, but the unfilled cups last up to 5 days in an airtight container.

9. Can I make them gluten-free?
Use a gluten-free cookie dough and ensure the other ingredients are certified gluten-free.

10. What’s the best way to pipe the filling?
Use a piping bag with a star or round tip it makes them look super professional with zero fuss.

Conclusion

Cannoli Cookie Cups are the ultimate blend of fun and elegance rich, creamy filling meets crisp, buttery cookie in a dessert that looks impressive but is secretly super easy. Whether you’re sharing them at a party, giving them as gifts, or sneaking one (or three) after dinner, they’re guaranteed to bring big smiles. Go ahead, bake a batch these little bites of joy are simply irresistible!

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