If you love the sweet, creamy filling of a classic cannoli and the buttery goodness of cookies, these Cannoli Cookie Cups are your dream dessert! Combining the best of both worlds, these cookie cups are crisp and golden on the outside with a luscious, creamy filling on the inside. They’re easy to make and perfect for parties, holidays, or anytime you want a little indulgence.
These treats are always a hit in my home. They’re a fun twist on the traditional Italian dessert, and I love how customizable they are. Let’s get started on this delightful recipe!
Why You’ll Love This Recipe
- Cannoli-Inspired Flavors: The creamy ricotta and mascarpone filling has all the classic cannoli taste.
- Bite-Sized and Fun: Perfectly portioned for individual servings.
- Make-Ahead Friendly: You can prepare the cookie cups and filling in advance.
- Customizable: Add chocolate chips, pistachios, or even orange zest for a unique twist.
Recipe: Cannoli Cookie Cups
Ingredients
For the Cookie Cups:
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
For the Cannoli Filling:
- 1 cup ricotta cheese, well-drained
- ½ cup mascarpone cheese
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon cinnamon
- ¼ cup mini chocolate chips
For Garnish:
- Powdered sugar for dusting
- Extra mini chocolate chips or chopped pistachios
Instructions
Step 1: 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.
Step 2: 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.
Step 3: 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.
Step 4: Serve and Enjoy
Serve immediately or store in the refrigerator until ready to enjoy. These cookie cups are best served chilled.
Tips for Perfect Cannoli Cookie Cups
- Drain the Ricotta: Ensure your ricotta cheese is well-drained to avoid a watery filling. Use a fine-mesh strainer or cheesecloth for best results.
- Chill the Filling: Letting the filling chill helps it set and makes it easier to pipe.
- Even Cookie Cups: Use a cookie scoop to portion the dough evenly for consistent sizes.
- Make Ahead: Bake the cookie cups and prepare the filling ahead of time. Assemble just before serving for the freshest results.
- Experiment with Flavors: Add orange zest, almond extract, or crushed biscotti to the filling for a unique twist.
Why These Cookie Cups Are a Hit
Cannoli Cookie Cups are a delightful mashup of classic Italian flavors and modern dessert presentation. They’re indulgent without being overly heavy, and the buttery cookie shell complements the creamy filling beautifully.
Their bite-sized format makes them perfect for parties, where they’ll undoubtedly be the first dessert to disappear. And because they’re so easy to customize, you can make them your own with different garnishes or fillings.
Frequently Asked Questions
Q1: Can I use all ricotta instead of mascarpone?
A1: Yes, but mascarpone adds a creamier texture. If you use only ricotta, make sure to drain it well to avoid a runny filling.
Q2: How long can I store these?
A2: Store assembled cookie cups in an airtight container in the refrigerator for up to 2 days. Unfilled cookie cups can be stored at room temperature for up to 5 days.
Q3: Can I freeze them?
A3: The cookie cups freeze well. However, the filling doesn’t freeze as effectively due to the dairy content. Freeze the cups separately and fill them after thawing.
Q4: What can I use instead of mini chocolate chips?
A4: Chopped dark chocolate, white chocolate chips, or crushed candy pieces are great alternatives.
Q5: Can I make these gluten-free?
A5: Yes! Substitute the all-purpose flour with a gluten-free 1:1 baking flour for similar results.
Final Thoughts
These Cannoli Cookie Cups are a show-stopping dessert that combines the rich flavors of a traditional cannoli with the convenience of bite-sized treats. Whether you’re hosting a holiday party or indulging in a sweet snack, these cookie cups are guaranteed to impress.
The best part? They’re as fun to make as they are to eat! So grab your ingredients, invite your loved ones into the kitchen, and create a dessert that everyone will remember. Happy baking!
Cannoli Cookie Cups
Ingredients
For the Cookie Cups:
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
For the Cannoli Filling:
- 1 cup ricotta cheese well-drained
- ½ cup mascarpone cheese
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon cinnamon
- ¼ cup mini chocolate chips
For Garnish:
- Powdered sugar for dusting
- Extra mini chocolate chips or chopped pistachios
Instructions
Step 1: 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.
Step 2: 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.
Step 3: 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.
Step 4: Serve and Enjoy
- Serve immediately or store in the refrigerator until ready to enjoy. These cookie cups are best served chilled.
Notes
- Drain the Ricotta: Ensure your ricotta cheese is well-drained to avoid a watery filling. Use a fine-mesh strainer or cheesecloth for best results.
- Chill the Filling: Letting the filling chill helps it set and makes it easier to pipe.
- Even Cookie Cups: Use a cookie scoop to portion the dough evenly for consistent sizes.
