Description
Elevate your dessert game with these Cannoli Cookie Cups—crispy sugar cookie shells filled with a creamy ricotta and mini chocolate chip filling. Perfect for family gatherings, holiday parties, or whenever you crave a sweet Italian-inspired treat!
Ingredients
Units
Scale
For the Cookie Cups:
- 1 package (16.5 oz) refrigerated sugar cookie dough (or homemade sugar cookie dough)
- 1 tablespoon granulated sugar (for dusting)
For the Filling:
- 2 cups whole-milk ricotta cheese, drained
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup mini chocolate chips
- 1/4 cup chopped pistachios (optional, for garnish)
- 1 tablespoon orange zest (optional, for added flavor)
- Ground cinnamon (optional, for garnish)
Instructions
- Prepare the Cookie Cups:
- Preheat the oven to 350°F (175°C) and lightly grease a mini muffin tin.
- Roll the sugar cookie dough into tablespoon-sized balls and place them in the muffin tin wells.
- Press down each ball with your thumb or the back of a spoon to create a cup shape.
- Dust lightly with granulated sugar.
- Bake for 8–10 minutes, until the edges are golden brown.
- Allow the cookie cups to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Make the Cannoli Filling:
- In a medium bowl, combine ricotta cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy.
- Fold in the mini chocolate chips and orange zest (if using). Adjust the sweetness by adding more powdered sugar, if desired.
- Assemble the Cannoli Cookie Cups:
- Spoon the ricotta filling generously into each cooled cookie cup.
- Optionally, sprinkle with ground cinnamon, chopped pistachios, or additional mini chocolate chips for garnish.
- Serve and Enjoy:
- Serve the cookie cups chilled or at room temperature for the best flavor.
Notes
- Drain the ricotta thoroughly to achieve a thick, creamy filling.
- For a decadent touch, drizzle melted chocolate over the filled cookie cups.
- Store in an airtight container in the refrigerator for up to 3 days.
