Description
These Cannoli Cookie Cups are a delicious, bite-sized twist on the classic Italian cannoli. With a buttery cookie cup filled with creamy ricotta and mascarpone filling, and topped with mini chocolate chips and a dusting of powdered sugar, these treats are the perfect balance of crispy, creamy, and sweet. A fun and easy way to enjoy the flavors of a traditional cannoli without the hassle!
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 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the Cannoli Filling:
- 1 cup ricotta cheese, well-drained
- 1/2 cup mascarpone cheese
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 1/4 cup mini chocolate chips
For Garnish:
- Powdered sugar for dusting
- Extra mini chocolate chips or chopped pistachios
Instructions
- Make the Cookie Cups: Preheat your oven to 350°F (175°C). Grease a mini muffin tin thoroughly. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until well combined. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Roll small portions of dough into 1-inch balls and place them into the prepared mini muffin tin. Press each ball gently to form a small well in the center. Bake for 10-12 minutes or until the edges are golden brown. Remove from the oven and immediately use the back of a spoon or a small measuring cup to press down the centers of each cookie to maintain the cup shape. Let cool completely in the tin before removing.
- Prepare the Cannoli Filling: In a medium bowl, combine the ricotta cheese, mascarpone cheese, powdered sugar, vanilla extract, and cinnamon. Mix until smooth and creamy. Gently fold in the mini chocolate chips. Cover and refrigerate for at least 30 minutes to firm up the filling.
- Assemble the Cookie Cups: Once the cookie cups are fully cooled, spoon or pipe the chilled cannoli filling into each cup. Use a piping bag with a star tip for a decorative touch. Garnish with a dusting of powdered sugar and sprinkle with extra mini chocolate chips or chopped pistachios, if desired.
- Serve and Enjoy: Serve immediately or store in the refrigerator until ready to enjoy. These cookie cups are best served chilled.
Notes
- Ensure the ricotta cheese is well-drained to prevent excess moisture in the filling.
- You can make the cookie cups ahead of time and fill them just before serving to prevent the cookies from becoming soggy.
- For a slightly different twist, try adding a bit of lemon zest to the filling.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie cup
- Calories: 170
- Sugar: 14g
- Sodium: 60 mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg