Description
Cannoli Cookie Cups are a delightful twist on the classic cannoli, featuring a sweet, crispy cookie cup filled with a creamy, ricotta-mascarpone filling. These bite-sized treats are perfect for parties or as a fun dessert option.
Ingredients
Scale
Cookie Cups:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate chips (plus more for garnish)
Ricotta Filling:
- 1 1/2 cups whole milk ricotta cheese
- 1/2 cup mascarpone cheese
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- Optional: chopped pistachios for garnish
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and lightly grease a mini muffin pan.
- Make the Cookie Cups: Whisk together flour, baking soda, and salt. Cream butter and sugars, then beat in egg and vanilla. Gradually add dry ingredients and fold in chocolate chips. Press dough into muffin cavities to form cups and bake until golden.
- Prepare the Filling: Mix ricotta, mascarpone, powdered sugar, vanilla, and cinnamon until smooth. Fill cooled cookie cups with the ricotta mixture.
- Garnish and Chill: Top with chocolate chips or pistachios, then chill until ready to serve.
Notes
- For best results, drain the ricotta overnight in a cheesecloth-lined strainer to remove excess moisture.
- The cookie cups and filling can be made a day ahead and assembled before serving.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 140
- Sugar: 10 g
- Sodium: 55 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 20 mg
