If you love the classic Italian dessert but want a fun and bite-sized twist, this Cannoli Cookie Cups Recipe is going to steal your heart. These little cups are made from buttery, soft chocolate chip cookie dough baked into muffin tins to create a perfect hollow ready to be filled with a rich, creamy ricotta and mascarpone mixture. Every bite delivers the best of both worlds: the comforting warmth of freshly baked cookies with the smooth, sweet filling of traditional cannoli, making it a dessert you’ll want to share with friends and family over and over again.
Ingredients You’ll Need
Putting this delicious Cannoli Cookie Cups Recipe together is simpler than you might think. Each ingredient has a special role to play — from creating the soft cookie texture to blending into that luscious filling that makes every bite unforgettable.
- 1 cup unsalted butter, melted: Ensures a rich, tender cookie base with just the right chewiness.
- 1/2 cup granulated sugar: Adds a bit of sweetness and helps the dough brown beautifully.
- 1 1/4 cup packed brown sugar: Brings moistness, depth, and a hint of caramel flavor to the cookies.
- 2 large eggs, room temperature: Helps bind the dough and adds to the soft texture.
- 1 1/2 tsp pure vanilla extract: Enhances flavor with its warm, fragrant notes.
- 3 cups all-purpose flour: The foundation that gives the cookie structure and body.
- 1 tsp baking soda: Provides just enough lift for a soft cookie with a slight spread.
- 1/2 tsp salt: Balances sweetness and heightens the other flavors.
- 3/4 cup chocolate chips: Melts into pockets of chocolate joy throughout the cookie dough.
- 1 1/2 cups whole milk ricotta cheese, strained: The creamy base for that classic cannoli filling.
- 8 oz mascarpone cheese: Adds a decadent richness to the filling that makes it irresistible.
- 1 cup powdered sugar: Sweetens and smooths the filling for a silky finish.
- 1 tsp vanilla extract: Infuses the filling with a lovely aromatic depth.
- 3/4 cup mini chocolate chips: Mixed into the filling for texture and a chocolate pop in every bite.
- Mini chocolate chips for garnish: Adds that final playful crunch and chocolate burst on top.
- 4 oz melted chocolate bar for drizzling: Provides an elegant, glossy finish to tie the whole dessert together.
How to Make Cannoli Cookie Cups Recipe
Step 1: Preheat and Prepare the Muffin Pan
Start by heating your oven to 350°F (175°C). Generously spray your muffin pan with baking spray to make sure the cookie cups release easily after baking. Properly prepping your pan is key for creating those flawless cup shapes.
Step 2: Make the Cookie Dough
In a medium bowl, combine the melted butter with granulated and brown sugars. Mix gently using a hand mixer on low speed until the sugars dissolve and the mixture is smooth. Then, add the eggs and vanilla extract, mixing again until fully combined for that perfect cookie dough base.
Step 3: Mix Dry Ingredients
Whisk together flour, baking soda, and salt in a separate bowl. Gradually add this dry mix to the wet ingredients, blending at low speed with each addition. This careful approach ensures your dough is perfectly combined without overworking it. Gently fold in the chocolate chips with a spatula for evenly distributed chocolatey goodness.
Step 4: Form the Cookie Cups
Using a medium-sized ice cream scooper, portion cookie dough into each prepared muffin cup. Press the dough gently to create a shallow cavity in the center — this is what will hold that dreamy cannoli filling once baked.
Step 5: Bake the Cookie Cups
Bake the cookie cups for 16 to 20 minutes until the edges are golden and inviting. After removing from the oven, allow the cookie cups to cool inside the pan for 25 to 30 minutes so they firm up enough to carefully remove without breaking.
Step 6: Prepare the Cannoli Filling
While your cookie cups cool, whip up the filling. Combine the strained ricotta, mascarpone cheese, powdered sugar, and vanilla in a large bowl. Beat using a hand mixer until the filling is smooth, creamy, and luscious — everything you want in a cannoli filling.
Step 7: Fill and Garnish the Cookie Cups
When the cookie cups have fully cooled, pop them out of the muffin pan. Transfer your cannoli filling into a piping bag or a zip-top bag with the tip snipped off, then fill each cup generously. Sprinkle mini chocolate chips on top and finish with a drizzle of melted chocolate for that show-stopping look.
How to Serve Cannoli Cookie Cups Recipe
Garnishes
While mini chocolate chips and a chocolate drizzle are classic, you can also add crushed pistachios or a dusting of powdered sugar for extra texture and visual appeal. Fresh berries can lend a pop of color and brightness that contrasts beautifully with the rich filling.
Side Dishes
These cookie cups shine on their own, but pairing them with a scoop of classic vanilla gelato or a dollop of whipped cream elevates dessert time to special occasion status. A cup of espresso or a sweet dessert wine also complements the flavors perfectly.
Creative Ways to Present
For parties, arrange the cookie cups on a tiered stand to mimic an elegant dessert display. You can also serve them in individual mini dessert dishes with a sprig of fresh mint for a refinement touch. If you want to gift them, pack the cups in a pretty box layered with parchment—your friends will think you went to a bakery.
Make Ahead and Storage
Storing Leftovers
Store your filled Cannoli Cookie Cups Recipe in an airtight container in the refrigerator. They keep well for up to three days, allowing you to enjoy this decadent treat whenever the craving strikes without sacrificing freshness.
Freezing
You can freeze the unfilled cookie cups. Let them cool completely, then place them in a freezer-safe bag or container for up to one month. When ready, thaw and fill with the cannoli mixture before serving to keep that fresh texture and flavor.
Reheating
For the best taste and texture, warm the unfilled cookie cups slightly in a low oven for about 5 minutes before adding the filling. Avoid reheating after filling, as the creamy center is best served chilled and fresh.
FAQs
Can I use cottage cheese instead of ricotta for the filling?
While cottage cheese can work in a pinch, ricotta’s smooth texture and mild flavor make it ideal for this recipe. If you do use cottage cheese, blend it thoroughly to achieve a creamier consistency resembling ricotta.
Is it necessary to strain the ricotta cheese?
Yes, straining removes excess moisture and helps create a thick, creamy filling that won’t make your cookie cups soggy. You can strain ricotta by placing it in a fine mesh sieve or cheesecloth for at least an hour before using.
Can I make a dairy-free version of this recipe?
Absolutely! Substitute dairy-free butter, vegan cream cheese or mascarpone alternatives, and non-dairy ricotta substitutes. Keep in mind the texture might shift slightly, but the flavor will still be delicious.
How do I prevent the cookie cups from sticking to the pan?
Generously spray the muffin pan with baking spray before adding the dough. You can also use silicone muffin liners for an extra layer of non-stick security, making removal even easier.
Can I add nuts to the cookie dough or filling?
Yes, chopped pistachios or toasted almonds make wonderful additions that add extra crunch and flavor. Stir nuts into the dough or sprinkle them over the filled cups for a delightful textural contrast.
Final Thoughts
There is something truly special about this Cannoli Cookie Cups Recipe that combines nostalgia with playful innovation. It’s a wonderful dessert to bake for loved ones or to have as a sweet treat anytime. Once you try it, you’ll find that little cup of creamy, chocolate-laced goodness just might become your new favorite way to enjoy cannoli flavors. Go ahead, bake up a batch and savor every delicious bite!
Print
Cannoli Cookie Cups Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Description
These Cannoli Cookie Cups combine the best of classic cannoli flavors with the fun of a cookie cup. Crispy on the outside, tender on the inside, these bite-sized treats feature a rich, creamy ricotta-mascarpone filling sweetened with powdered sugar and vanilla, all nestled in perfectly baked chocolate chip cookie shells. Garnished with mini chocolate chips and a drizzle of melted chocolate, they make an irresistible dessert that’s great for parties or anytime indulgence.
Ingredients
Cookie Dough
- 1 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1 1/4 cup packed brown sugar
- 2 large eggs, room temperature
- 1 1/2 tsp pure vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup chocolate chips
Cannoli Filling
- 1 1/2 cups whole milk ricotta cheese, strained
- 8 oz mascarpone cheese
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 3/4 cup mini chocolate chips
Garnish
- Mini chocolate chips for garnish
- 4 oz melted chocolate bar for drizzling
Instructions
- Preheat and Prepare the Muffin Pan: Preheat your oven to 350°F (175°C). Generously spray the muffin pans with baking spray to prevent the cookie dough from sticking during baking.
- Make the Cookie Dough: In a medium mixing bowl, combine melted butter, granulated sugar, and brown sugar. Using a hand mixer on low speed, mix until smooth and the sugars have dissolved. Add the eggs and vanilla extract, then mix again until fully combined and smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed after each addition to ensure everything is well incorporated. Once the dough is combined, fold in the chocolate chips carefully with a spatula.
- Form the Cookie Cups: Using a medium-sized ice cream scooper, scoop portions of cookie dough into the prepared muffin cups. Press the dough gently to create a central cavity in each portion, which will become the cup shape as they bake.
- Bake the Cookie Cups: Place the muffin pan in the preheated oven and bake for 16-20 minutes, or until the edges are golden brown and the cookie cups are set. Remove from the oven and allow them to cool in the pan for 25-30 minutes to set into shape.
- Prepare the Cannoli Filling: While the cookie cups cool, combine strained ricotta cheese, mascarpone cheese, powdered sugar, and vanilla extract in a large mixing bowl. Use a hand mixer to beat until smooth and creamy, with no lumps remaining.
- Fill and Garnish the Cookie Cups: Once the cookie cups are fully cooled, carefully remove them from the muffin pan. Transfer the cannoli filling into a piping bag or a zip-top bag with the corner snipped off. Pipe the filling into each cookie cup’s center. Garnish with mini chocolate chips on top and drizzle melted chocolate over the cups for an elegant finish.
Notes
- Make sure to strain the ricotta well to remove excess moisture and avoid watery filling.
- For easier piping of filling, chill it briefly if it is too soft.
- These cookie cups can be stored in the refrigerator for up to 3 days.
- Use good quality mascarpone and ricotta cheeses for the best flavor and creamy texture.
- Allow cookie cups to cool completely before filling to prevent the filling from melting.
