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Cannoli Cookie Cups

Cannoli Cookie Cups

  • Author: Madison
  • 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

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

  1. Preheat oven to 350°F (175°C). Grease a mini muffin tin.
  2. In a bowl, cream butter, granulated sugar, and brown sugar until light and fluffy. Add egg and vanilla and mix well.
  3. 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.
  4. Scoop about 1 tablespoon of dough into each mini muffin cavity. Press dough slightly up the sides to form a cup shape.
  5. 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.
  6. Meanwhile, prepare the filling by mixing ricotta, mascarpone, powdered sugar, vanilla, and cinnamon until smooth. Fold in mini chocolate chips.
  7. 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