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
Scale
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.
