Description
These Cannoli Cookie Cups combine the best of both worlds: a chewy, buttery cookie cup filled with a rich and creamy cannoli filling. The addition of mini chocolate chips inside the filling and the drizzling of melted chocolate on top creates a sweet, indulgent treat perfect for any occasion.
Ingredients
Scale
For the Cookie Cups:
- 1 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1 1/4 cup packed brown sugar
- 2 large eggs, room temperature
- 1 1/2 tsp pure vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup chocolate chips
For the Cannoli Filling:
- 1 1/2 cups whole milk ricotta cheese, strained
- 8 oz mascarpone cheese
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 3/4 cup mini chocolate chips
Optional Toppings:
- Mini chocolate chips for garnish
- 4 oz melted chocolate bar for drizzling
Instructions
- Preheat and Prepare the Muffin Pan: Preheat your oven to 350°F (175°C). Spray the muffin pans generously with baking spray to prevent sticking.
- Make the Cookie Dough: In a medium mixing bowl, combine the melted butter, granulated sugar, and brown sugar. Use a hand mixer on low speed to mix until smooth and the sugars have dissolved. Add the eggs and vanilla extract, and mix again until fully combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed after each addition. Once the dough is well combined, fold in the chocolate chips using a spatula.
- Form the Cookie Cups: Use a medium-sized ice cream scooper to scoop portions of the cookie dough into the prepared muffin cups. Press the dough gently to create a cavity in the center of each cup, forming the “cup” shape once baked.
- Bake the Cookie Cups: Place the muffin pan in the preheated oven and bake for 16-20 minutes or until the edges are golden brown. Once done, remove the pan from the oven and allow the cookie cups to cool in the pan for 25-30 minutes.
- Prepare the Cannoli Filling: While the cookie cups cool, prepare the filling. In a large mixing bowl, combine strained ricotta cheese, mascarpone cheese, powdered sugar, and vanilla extract. Use a hand mixer to beat the mixture until smooth and creamy.
- Fill and Garnish the Cookie Cups: Once the cookie cups are completely cool, carefully remove them from the muffin pan. Transfer the cannoli filling into a piping bag or a zip-top bag with the corner snipped off. Pipe the filling into the center of each cookie cup. Garnish with mini chocolate chips and drizzle with melted chocolate, if desired.
Notes
- Be sure to strain the ricotta cheese well to avoid a watery filling.
- You can add more or less chocolate chips depending on your preference.
- These cookie cups can be stored in an airtight container for up to 3 days at room temperature.
- Prep Time: 20 minutes
- Cook Time: 16-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 250
- Sugar: 15g
- Sodium: 50 mg
- Fat: 15g
- Saturated Fat: 8 g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40 mg