Description
Experience the classic flavors of Italian cannoli in these adorable Cannoli Cookie Cups! Featuring a crisp sugar cookie cup filled with creamy, sweet ricotta filling and garnished with mini chocolate chips, these bite-sized desserts are perfect for any gathering or celebration. A modern, fun twist on a traditional favorite!
Ingredients
Units
Scale
For the Cookie Cups:
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
For the Cannoli Filling:
- 1 cup ricotta cheese, drained (see notes)
- 1/2 cup mascarpone cheese
- 1/2 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 1/3 cup mini chocolate chips
Optional Garnishes:
- Mini chocolate chips
- Chopped pistachios
- Powdered sugar for dusting
Instructions
Prepare the cookie cups:
- Preheat your oven to 350°F (175°C). Lightly grease a mini muffin pan.
- In a bowl, cream together the butter and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing until smooth.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Scoop about 1 tablespoon of dough into each mini muffin cavity. Use your fingers or the back of a spoon to press the dough into the bottom and slightly up the sides to form a cup shape.
2. Bake the cookie cups:
- Bake for 10-12 minutes, or until the edges are golden brown.
- While still warm, use the back of a spoon to press down the centers of the cookie cups to reinforce the cavity. Let cool completely in the pan before removing.
3. Prepare the cannoli filling:
- In a medium bowl, combine the drained ricotta, mascarpone, powdered sugar, vanilla extract, and cinnamon. Mix until smooth. Fold in the mini chocolate chips.
- Transfer the filling to a piping bag or a zip-top bag with the corner snipped off for easy filling.
4. Assemble the cookie cups:
- Pipe the cannoli filling into the cooled cookie cups. Garnish with mini chocolate chips, chopped pistachios, or a light dusting of powdered sugar.
Notes
- Draining ricotta: To avoid a watery filling, place the ricotta in a cheesecloth-lined strainer and let it drain for at least 1 hour, or overnight if possible.
- Make the cookie cups and filling ahead of time, but assemble just before serving to maintain the crispness of the cookie cups.
- Store leftover cookie cups in an airtight container in the refrigerator for up to 3 days.
