Cannoli Cookie Cups

Cannoli Cookie Cups combine the classic flavors of Italian cannoli with the fun, handheld form of a cookie cup. Buttery, sweet cookie dough is baked into muffin tins to form cups, then filled with a rich, creamy ricotta-based filling. These bite-sized desserts are perfect for parties, holidays, or any occasion that calls for a creative twist on a traditional treat.

Why You’ll Love This Recipe

Cannoli Cookie Cups offer the best of both worlds: the crisp, chewy texture of a cookie and the sweet, creamy decadence of a cannoli filling. They’re elegant enough for entertaining, easy to make, and fun to serve. Plus, they can be made in advance and customized with toppings like mini chocolate chips, chopped pistachios, or a dusting of powdered sugar.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cookie Cups:

• 1/2 cup unsalted butter, softened

• 1/2 cup granulated sugar

• 1/2 cup brown sugar, packed

• 1 large egg

• 1 teaspoon vanilla extract

• 1 1/2 cups all-purpose flour

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

For the Cannoli Filling:

• 1 cup ricotta cheese (drained well)

• 1/2 cup mascarpone cheese

• 1/2 cup powdered sugar

• 1/2 teaspoon vanilla extract

• 1/4 cup mini chocolate chips (optional)

directions

1. Preheat the oven to 350°F (175°C). Grease a mini muffin tin.

2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.

3. Beat in the egg and vanilla extract until well combined.

4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet ingredients, mixing until a dough forms.

5. Scoop dough into the prepared muffin tin, pressing it into the bottom and up the sides of each cup to form a well.

6. Bake for 10–12 minutes, or until golden. Remove from oven and use a spoon or small tart shaper to gently press down the centers. Let cool completely in the pan, then remove.

7. For the filling, mix the ricotta, mascarpone, powdered sugar, and vanilla extract until smooth. Fold in mini chocolate chips if using.

8. Pipe or spoon the filling into the cooled cookie cups just before serving. Garnish as desired.

Servings and timing

This recipe yields approximately 24 mini cookie cups.
Preparation time: 20 minutes
Baking time: 10–12 minutes
Chilling and assembly time: 20 minutes
Total time: Around 50–60 minutes

Variations

• Nutty Topping: Sprinkle with chopped pistachios or hazelnuts.

• Citrus Zest: Add orange or lemon zest to the filling for brightness.

• Chocolate Shell: Brush the inside of each cookie cup with melted chocolate before filling.

• Gluten-Free: Use a gluten-free flour blend designed for baking.

• Cinnamon Touch: Add 1/2 teaspoon cinnamon to the dough for warmth.

storage/reheating

Store unfilled cookie cups in an airtight container at room temperature for up to 3 days.
Filled cups should be stored in the refrigerator and consumed within 2 days.
Do not freeze filled cups, but unfilled cups can be frozen for up to 2 months. Thaw at room temperature before using.

FAQs

Can I make the filling ahead of time?

Yes, prepare and refrigerate the filling for up to 2 days. Stir before piping into cups.

How do I keep the cookie cups from becoming soggy?

Fill them just before serving, or brush the inside with melted chocolate to create a moisture barrier.

Can I use only ricotta in the filling?

Yes, but draining it thoroughly is key for a thick, pipeable texture.

What if I don’t have a mini muffin tin?

Use a regular muffin tin and bake a few minutes longer for larger cookie cups.

Can I make this without mascarpone?

Yes, substitute with more ricotta or use cream cheese for a tangier version.

How do I get the filling smooth?

Use a food processor or beat well to eliminate any graininess in the ricotta.

Are these freezer-friendly?

Unfilled cookie cups can be frozen. Filled cups are best enjoyed fresh.

Can I add flavor to the dough?

Yes, mix in cinnamon, nutmeg, or almond extract for extra depth.

What other toppings can I use?

Try crushed cannoli shells, sprinkles, or a drizzle of chocolate sauce.

Can I make these bite-sized?

Yes, using a mini muffin tin makes the perfect bite-sized portions.

Conclusion

Cannoli Cookie Cups are a delightful fusion of cookie and cannoli, perfect for parties or special occasions. With their crisp cookie shells and creamy, sweet filling, they’re as fun to eat as they are to make. Whether you stick with the classic filling or try a fun variation, these mini desserts are guaranteed to impress.

Cannoli Cookie Cups

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• Author: Olivia
• Total Time: 32 minutes
• Yield: 24 mini cups
• Diet: Vegetarian

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Description

Cannoli Cookie Cups combine the best of both worlds—chewy cookie dough baked into mini cups and filled with a creamy, sweet cannoli-style ricotta filling. Perfect for parties, holidays, or anytime you want a playful, bite-sized Italian dessert!

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Ingredients

For the Cookie Cups:

• 1/2 cup unsalted butter, softened

• 1/2 cup granulated sugar

• 1/2 cup brown sugar, packed

• 1 large egg

• 1 teaspoon vanilla extract

• 1 1/2 cups all-purpose flour

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

For the Cannoli Filling:

• 1 cup ricotta cheese (well-drained)

• 1/2 cup mascarpone cheese (or cream cheese as a sub)

• 1/2 cup powdered sugar

• 1 teaspoon vanilla extract

• Mini chocolate chips (optional, for folding or garnish)

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Instructions

1. Preheat oven to 350°F (175°C). Grease a mini muffin pan.

2. In a bowl, cream together softened butter, granulated sugar, and brown sugar until fluffy.

3. Add egg and vanilla extract; mix until smooth.

4. Whisk together flour, baking soda, and salt in a separate bowl. Gradually add to wet ingredients.

5. Roll dough into small balls and press each into the muffin cups to form a “cup” shape.

6. Bake for 10–12 minutes or until edges are golden. Let cool in the pan before removing.

7. While cooling, mix ricotta, mascarpone, powdered sugar, and vanilla until smooth.

8. Spoon or pipe the filling into cooled cookie cups. Top with mini chocolate chips if desired.

9. Chill until ready to serve.

Notes

• Make sure to drain ricotta well for a smooth, thick filling.

• Cookie cups can be made in advance; fill just before serving for best texture.

• Add a touch of orange zest or cinnamon for a classic cannoli twist.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking