Cannoli Cookie Cups
Cannoli Cookie Cups are a delightful twist on the classic Italian dessert. These bite-sized treats combine the flavors of a traditional cannoli into a soft and chewy cookie cup, filled with a creamy ricotta and mascarpone mixture. Perfect for parties or as a sweet snack, Cannoli Cookie Cups are sure to bring joy to anyone who takes a bite!
Why Make This Recipe
Making Cannoli Cookie Cups is a fun and easy way to enjoy the flavors of cannoli without the fuss of rolling pastry dough. These cookie cups are simple to prepare and require minimal ingredients. They are great for gatherings, and their small size makes them perfect for sharing. Plus, who can resist the combination of chocolate chips and creamy filling?
How to Make Cannoli Cookie Cups
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup ricotta cheese, drained
- 1/2 cup mascarpone cheese
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup mini chocolate chips
Directions
- Preheat the oven to 350°F and grease a 12-cup muffin tin.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Roll the dough into 1-inch balls and press them into the muffin tin, shaping them into cup forms.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Allow the cookie cups to cool completely in the muffin tin before removing them.
- For the Cannoli Filling: In a medium bowl, combine the ricotta, mascarpone, powdered sugar, and vanilla extract. Mix until smooth.
- Fold in the mini chocolate chips.
- Spoon or pipe the filling into the cooled cookie cups.
- Chill for 1 hour before serving.
How to Serve Cannoli Cookie Cups
Serve Cannoli Cookie Cups chilled for the best flavor. You can top them with additional mini chocolate chips or a sprinkle of powdered sugar just before serving for an extra touch. They make a lovely dessert for any occasion!
How to Store Cannoli Cookie Cups
Store any leftover Cannoli Cookie Cups in an airtight container in the refrigerator. They will stay fresh for about 3 days. The cookie cups are best enjoyed within this time, as the filling is made with fresh cheese.
Tips to Make Cannoli Cookie Cups
- Ensure the ricotta cheese is well-drained to avoid a watery filling.
- For added flavor, try mixing in a little orange zest into the filling.
- If you want a crunch, consider adding chopped nuts, such as pistachios, to the filling.
Variation
For a chocolate lover’s twist, you can use chocolate cookie dough for the cups instead of traditional cookie dough. This will give a double chocolate flavor to the Cannoli Cookie Cups!
FAQs
1. Can I use store-bought ricotta cheese?
Yes, you can use store-bought ricotta cheese for convenience. Just make sure to drain it well.
2. Can I freeze Cannoli Cookie Cups?
Yes, you can freeze the cookie cups without the filling. Once baked and cooled, they can be stored in an airtight container in the freezer for up to 2 months.
3. What other fillings can I use for the cookie cups?
You can experiment with other fillings like mascarpone mixed with lemon zest, or even pastry cream for a different twist!
Enjoy making and sharing your delicious Cannoli Cookie Cups!
Print
Cannoli Cookie Cups
- Total Time: 75 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delightful twist on classic Italian cannoli, these soft and chewy cookie cups are filled with a creamy ricotta and mascarpone mixture, perfect for parties.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup ricotta cheese, drained
- 1/2 cup mascarpone cheese
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup mini chocolate chips
Instructions
- Preheat the oven to 350°F and grease a 12-cup muffin tin.
- Cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until combined.
- Whisk together the flour, baking soda, and salt in a separate bowl.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Roll the dough into 1-inch balls and press into the muffin tin to shape cup forms.
- Bake for 10-12 minutes, or until edges are golden brown.
- Allow to cool completely in the muffin tin before removing.
- For the filling, combine ricotta, mascarpone, powdered sugar, and vanilla extract until smooth.
- Fold in mini chocolate chips.
- Spoon or pipe filling into cooled cookie cups.
- Chill for 1 hour before serving.
Notes
Ensure ricotta cheese is well-drained to avoid a watery filling. For added flavor, consider mixing in orange zest. Chopped nuts can be added for crunch.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: cannoli, dessert, cookie, cupcakes, Italian, sweet treats