Description
Delight in these homemade Cannoli Cookie Cups featuring tender baked cookie shells filled with a rich and creamy ricotta-mascarpone filling, studded with mini chocolate chips and garnished with powdered sugar and pistachios. Perfect for a sophisticated dessert that combines the classic flavors of traditional cannoli in a playful, bite-sized form.
Ingredients
Scale
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
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
Garnishes
- Powdered sugar for dusting
- Extra mini chocolate chips or chopped pistachios
Instructions
- Make the Cookie Cups: Preheat your oven to 350°F (175°C). Thoroughly grease a mini muffin tin. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Add the egg and vanilla extract, mixing well to combine.
- Prepare the Dough: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually incorporate the dry ingredients into the wet ingredients until a dough forms. Roll small portions of the dough into 1-inch balls and place each ball into the prepared mini muffin tin. Press each ball gently to form a small well in the center.
- Bake the Cookie Cups: Bake for 10-12 minutes or until the edges are golden brown. Immediately after removing from the oven, use the back of a spoon or a small measuring cup to press down the centers of each cookie to maintain their cup shape. Allow the cookie cups to cool completely in the tin before removing.
- Prepare the Cannoli Filling: In a medium bowl, combine well-drained ricotta cheese, mascarpone cheese, powdered sugar, vanilla extract, and cinnamon. Mix until the filling is smooth and creamy. Gently fold in the mini chocolate chips. Cover and refrigerate the filling for at least 30 minutes to allow it to firm up.
- Assemble the Cookie Cups: Once the cookie cups have cooled completely, spoon or pipe the chilled cannoli filling into each cookie cup. For a decorative touch, use a piping bag fitted with a star tip.
- Garnish and Serve: Dust the filled cookie cups with powdered sugar and sprinkle extra mini chocolate chips or chopped pistachios over the top as desired. Serve immediately or store refrigerated until ready to enjoy.
Notes
- Ensure the ricotta cheese is well-drained to avoid a watery filling.
- Use a mini muffin tin to achieve perfectly sized cookie cups.
- Cookie cups can be baked in advance and stored at room temperature; fill just before serving for best texture.
- For variation, try swapping chocolate chips with chopped candied fruit or nuts.
- These cookie cups are best served chilled but can be enjoyed at room temperature if preferred.
