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Cannoli Cookie Cups

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These cookie cups have a crisp, buttery exterior that mimics cannoli shells and are filled with a smooth and sweet ricotta filling. They’re perfect for parties, holidays, or anytime you want a quick cannoli-inspired treat.

Ingredients

Scale

For the cookie cups:

  • 1 cup (225 g) unsalted butter, softened
  • 3/4 cup (150 g) granulated sugar
  • 1/2 cup (100 g) light brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups (280 g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon

For the cannoli filling:

  • 1 cup (250 g) ricotta cheese, drained
  • 1/2 cup (120 g) mascarpone cheese (optional, or use more ricotta)
  • 1/2 cup (60 g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon orange zest (optional)
  • 1/3 cup (60 g) mini chocolate chips

Optional garnishes:

  • Mini chocolate chips
  • Chopped pistachios
  • Powdered sugar for dusting

Instructions

  1. Prepare the cookie dough:
    • In a large bowl, beat the butter, granulated sugar, and brown sugar until light and creamy. Add the eggs and vanilla extract, mixing well.
    • In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  2. Bake the cookie cups:
    • Preheat the oven to 350°F (175°C). Grease a mini muffin tin.
    • Roll the dough into 1-inch balls and place them into the prepared mini muffin cups. Use your thumb or the back of a spoon to press a small indent into the center of each dough ball.
    • Bake for 10-12 minutes, or until the edges are golden. Remove from the oven and, while still warm, press the centers down again to maintain the cup shape. Let cool completely in the pan before removing.
  3. Make the cannoli filling:
    • In a mixing bowl, beat together the ricotta, mascarpone (if using), powdered sugar, vanilla extract, and orange zest until smooth. Fold in the mini chocolate chips.
    • Refrigerate the filling for at least 30 minutes to firm up.
  4. Assemble the cookie cups:
    • Once the cookie cups are cool, spoon or pipe the cannoli filling into each cup.
  5. Garnish and serve:
    • Top with mini chocolate chips, chopped pistachios, or a dusting of powdered sugar. Serve immediately or refrigerate until ready to serve.

Notes

  • Ricotta: Make sure to drain the ricotta well by placing it in a cheesecloth-lined sieve for a few hours to remove excess moisture.
  • Storage: Keep the assembled cookie cups refrigerated and consume within 2 days. The cookie cups and filling can be prepared separately in advance.
  • Make it easier: Use store-bought cookie dough to save time.

Find it online: https://ukfinda.com/cannoli-cookie-cups/