Cannoli Cookie Cups
Okay, friend, get ready because you’re about to meet your new favorite dessert. These Cannoli Cookie Cups are everything you love about classic cannoli… just with a playful twist. Imagine a soft, golden cookie base cradling a luscious, creamy ricotta filling that’s lightly sweet, flecked with mini chocolate chips, and kissed with a hint of citrus. Yeah. It’s dreamy.
They’re fun, fancy-looking (without the fuss), and ridiculously easy to whip up. Perfect for parties, holidays, or when you just need something a little extra special to end the day. Trust me, these little cups are a game-changer. One bite and you’re hooked.
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: Works as a fancy dessert for dinner parties or a sweet snack with coffee.
Budget-Friendly: Uses pantry basics and affordable ricotta cheese to create a bakery-worthy treat.
Quick and Easy: No need for frying like traditional cannoli these come together in no time and bake in one batch.
Customizable: Add nuts, swap out the chocolate chips, or play with extracts and flavors to make them your own.
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
Here’s where the magic starts—simple ingredients that turn into something truly special.
Sugar Cookie Dough
Soft, sweet, and buttery it forms the perfect little “cup” to hold the filling. Use homemade or store-bought, depending on your mood and time.
Ricotta Cheese
The heart of that classic cannoli flavor. Creamy and mild, it becomes the silky base of the filling.
Powdered Sugar
For that delicate sweetness without the graininess of granulated sugar.
Vanilla Extract
Warm and cozy, it gives the filling that unmistakable dessert aroma.
Orange Zest
Bright, citrusy, and totally optional but adds that signature cannoli vibe.
Mini Chocolate Chips
A fun pop of sweetness and texture in every bite.
Cinnamon (optional)
Just a whisper of spice to make things a little more interesting.

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). Line a muffin tin with nonstick spray or use a silicone mini muffin pan for easy release.
Combine Ingredients
Press a small ball of sugar cookie dough into each muffin well, pressing it up the sides to form a cup shape. No need to be perfect they’ll puff a little and settle into shape while baking.
Prepare Your Cooking Vessel
Make sure the muffin tin is well-greased so those cookie cups pop out without a fight. A gentle spray or a rub of butter will do the trick.
Assemble the Dish
Bake the cookie cups for 10–12 minutes, or until golden and slightly puffed. As soon as they come out of the oven, use the back of a spoon or a small shot glass to gently press down the center and reinforce that “cup” shape. Let cool completely.
Cook to Perfection
While the cookie cups cool, mix together ricotta, powdered sugar, vanilla extract, and orange zest in a bowl. Stir until smooth and creamy, then fold in the mini chocolate chips.
Finishing Touches
Once the cups are completely cooled, spoon or pipe the cannoli filling into each one. Sprinkle with extra chips, a dusting of powdered sugar, or even a few chopped pistachios if you’re feeling fancy.
Serve and Enjoy
Chill for about 30 minutes if you can resist this firms up the filling and makes them even more amazing. Then serve and bask in the compliments.
Nutrition Facts:
Servings: 12
Calories per serving: 220
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:
- Serve with espresso or a rich hot chocolate for a decadent combo.
- Garnish each cup with a maraschino cherry for a pop of color.
- Drizzle with melted chocolate or a touch of honey.
- Add a scoop of vanilla gelato on the side for a showstopping dessert plate.
- Serve on a pretty tiered platter for parties they’ll vanish in minutes!
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
- For the smoothest filling, drain the ricotta using cheesecloth or paper towels if it’s too watery.
- Don’t overbake the cookie cups they continue to firm up as they cool.
- Want a crispier shell? Bake an extra minute or two, but watch closely.
- Piping the filling with a star tip makes them look bakery-worthy with zero effort.
- Fill the cups just before serving if you want to avoid them getting soft.
FAQs
1. Can I make these ahead of time?
Yes! Bake the cups and store them separately from the filling. Fill just before serving.
2. Can I use mascarpone instead of ricotta?
You can! It makes a richer, creamier filling.
3. Do I need to drain the ricotta?
If it’s watery, yes. You want a thick, spreadable consistency.
4. Can I use premade cookie dough?
Totally. Store-bought sugar cookie dough works like a charm.
5. How long do they last?
Once filled, they’re best eaten within 2 days. Store in the fridge.
6. Can I freeze them?
Freeze the cookie cups unfilled. Add fresh filling when ready to serve.
7. Can I add other flavors to the filling?
Yes! Almond extract, cocoa powder, or even espresso powder are great.
8. What if I don’t have a muffin tin?
Try mini tart pans or shape the dough into discs and bake flat for cookie sandwiches.
9. Are they gluten-free?
Not as written, but you can use a gluten-free cookie dough substitute.
10. Can I make them bite-sized?
Yes! Use a mini muffin tin and reduce baking time by a few minutes.
Conclusion
There you have it Cannoli Cookie Cups that are sweet, simple, and downright delightful. They’re the kind of dessert that feels fancy but is secretly easy, the kind you’ll bring to every event and still be asked for the recipe every time. Light, creamy, crunchy, and full of love these little bites are proof that great things come in small (and delicious) packages. Go ahead, whip up a batch and enjoy your new favorite treat!
Print
Cannoli Cookie Cups
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes (plus chilling)
- Yield: 24 mini cookie cups 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Description
Cannoli Cookie Cups are a fun twist on the classic Italian dessert, combining crisp cookie shells with a creamy, sweet ricotta filling. These bite-sized treats are perfect for parties or holiday gatherings and deliver all the flavor of traditional cannoli in a handheld form.
Ingredients
- For the cookie cups:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup mini chocolate chips (optional)
- For the cannoli filling:
- 1 cup whole milk ricotta cheese, well-drained
- 1/2 cup mascarpone cheese
- 1/3 cup powdered sugar (more to taste)
- 1/2 tsp vanilla extract
- 1/4 tsp cinnamon (optional)
- 1/4 cup mini chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease a mini muffin tin.
- In a bowl, cream butter, granulated sugar, and brown sugar until light and fluffy. Add egg and vanilla and mix well.
- In another bowl, whisk together flour, baking soda, and salt. Gradually add to wet ingredients and mix until combined. Stir in mini chocolate chips if using.
- Scoop about 1 tablespoon of dough into each mini muffin cavity. Press dough slightly up the sides to form a cup shape.
- Bake for 10–12 minutes, or until golden brown. Remove from oven and use a small spoon or the end of a rolling pin to gently press down the center of each cookie to form a well. Let cool completely in the pan.
- Meanwhile, prepare the filling by mixing ricotta, mascarpone, powdered sugar, vanilla, and cinnamon until smooth. Fold in mini chocolate chips.
- Pipe or spoon the filling into cooled cookie cups. Chill for at least 30 minutes before serving for best texture.
Notes
- Ensure ricotta is very well-drained to avoid runny filling—strain overnight if possible.
- Cookie cups can be made ahead and stored in an airtight container. Fill just before serving for best texture.
- Top with chopped pistachios, extra mini chocolate chips, or a dusting of powdered sugar for a classic touch.
Nutrition
- Serving Size: 1 cookie cup
- Calories: 120
- Sugar: 8g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
Keywords: cannoli cookie cups, ricotta dessert, mini cannoli bites, cookie cup recipe, Italian-inspired sweets