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!
Ingredients
For the Cookie Cups:
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1/2 cup unsalted butter, softened
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1/2 cup granulated sugar
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1/2 cup brown sugar, packed
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1 large egg
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1 teaspoon vanilla extract
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1 1/2 cups all-purpose flour
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1/2 teaspoon baking soda
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1/4 teaspoon salt
For the Cannoli Filling:
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1 cup ricotta cheese (well-drained)
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1/2 cup mascarpone cheese (or cream cheese as a sub)
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1/2 cup powdered sugar
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1 teaspoon vanilla extract
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Mini chocolate chips (optional, for folding or garnish)
Instructions
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Preheat oven to 350°F (175°C). Grease a mini muffin pan.
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In a bowl, cream together softened butter, granulated sugar, and brown sugar until fluffy.
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Add egg and vanilla extract; mix until smooth.
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Whisk together flour, baking soda, and salt in a separate bowl. Gradually add to wet ingredients.
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Roll dough into small balls and press each into the muffin cups to form a “cup” shape.
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Bake for 10–12 minutes or until edges are golden. Let cool in the pan before removing.
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While cooling, mix ricotta, mascarpone, powdered sugar, and vanilla until smooth.
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Spoon or pipe the filling into cooled cookie cups. Top with mini chocolate chips if desired.
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Chill until ready to serve.
Notes
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Make sure to drain ricotta well for a smooth, thick filling.
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Cookie cups can be made in advance; fill just before serving for best texture.
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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
