Description
Cannoli Cookie Cups are a fun twist on the traditional Italian dessert, featuring crispy cookie shells filled with a creamy, sweet ricotta filling. These bite-sized treats are perfect for parties, holidays, or anytime you want an elegant, handheld dessert.
Ingredients
Scale
- 1 package (16.5 oz) refrigerated sugar cookie dough
- 1 cup ricotta cheese, drained
- 1/2 cup mascarpone cheese (or cream cheese)
- 1/2 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 1/3 cup mini chocolate chips
- Optional: powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a mini muffin tin.
- Roll cookie dough into 1-inch balls and place each into a mini muffin cup. Gently press to form a cup shape.
- Bake for 10–12 minutes or until golden. Let cool in the pan for 10 minutes, then use the back of a spoon to press down centers if needed. Remove and cool completely.
- In a bowl, mix ricotta, mascarpone, powdered sugar, vanilla, and cinnamon until smooth and creamy.
- Fold in mini chocolate chips. Refrigerate filling for at least 30 minutes to firm up.
- Pipe or spoon the filling into cooled cookie cups.
- Dust with powdered sugar before serving, if desired.
Notes
- Drain ricotta well to avoid a watery filling. Use cheesecloth or paper towels if needed.
- Filling can be made ahead and stored in the fridge for up to 2 days.
- For a crunchier shell, bake cookie cups a few extra minutes until deep golden brown.
Nutrition
- Serving Size: 1 cookie cup
- Calories: 120
- Sugar: 9g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg
Keywords: cannoli cookie cups, mini desserts, ricotta filling, cookie cups, Italian-inspired treats