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
Scale
- 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