These Mini Cannoli Cookie Cups combine the classic flavors of a traditional Italian cannoli with the convenience and fun of a bite-sized cookie cup. With a soft, slightly chewy cookie base filled with creamy ricotta, mascarpone, and mini chocolate chips, they’re perfect for parties, holiday gatherings, or any time you want an easy yet elegant dessert. Each cup delivers the familiar taste of cannoli in a fun, mini treat!
Why You’ll Love This Recipe
- Cannoli Flavor in a New Form: All the flavors of cannoli—ricotta, mascarpone, vanilla, and chocolate—packed into cookie cups.
- Perfect for Sharing: These mini treats are great for serving at parties or gatherings and are easy for guests to enjoy without a mess.
- Make-Ahead Friendly: The cookie cups and filling can be prepared separately in advance, making assembly quick when ready to serve.
- Beautiful Presentation: With a sprinkle of chocolate chips on top, these mini cups look as delicious as they taste.
Ingredients
For the Cookie Cups:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the Cannoli Filling:
- 1 cup ricotta cheese, drained
- 1/2 cup mascarpone cheese
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 1/2 cup mini chocolate chips, plus extra for garnish
Step-by-Step Directions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease a mini muffin tin to ensure the cookie cups release easily after baking.
- Prepare the Cookie Dough: In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Add the egg and vanilla extract, mixing until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the butter mixture, mixing until just combined.
- Form the Cookie Cups: Roll the dough into 1-inch balls and place each ball into a cavity of the mini muffin tin. Gently press down the center of each ball with your thumb or the back of a spoon to create a cup shape.
- Bake: Place the muffin tin in the preheated oven and bake for 10-12 minutes, or until the edges are golden. Once baked, use the back of a spoon to press down the centers again, reinforcing the cup shape. Allow the cookie cups to cool completely in the tin before removing.
- Prepare the Cannoli Filling: In a medium bowl, whisk together the drained ricotta, mascarpone, powdered sugar, vanilla extract, and cinnamon until smooth and creamy. Fold in the mini chocolate chips to complete the filling.
- Fill and Serve: Spoon or pipe the cannoli filling into each cooled cookie cup. Garnish with extra mini chocolate chips if desired. Serve immediately or refrigerate until ready to serve.
Kitchen Equipment Needed
- Mini muffin tin
- Mixing bowls
- Hand or stand mixer
- Spoon or small piping bag for filling the cups
- Whisk
Serving and Storage Tips
- Serving: Serve these cookie cups chilled or at room temperature. Arrange on a dessert platter and sprinkle a light dusting of powdered sugar for a beautiful presentation.
- Storage: Store any leftover cookie cups in an airtight container in the refrigerator for up to 3 days. They’re best when served fresh, but the flavors will continue to meld as they sit, enhancing the cannoli taste.
Variations
- Chocolate Drizzle: Drizzle melted dark chocolate over the filled cookie cups for an extra chocolate touch.
- Nutty Crunch: Add finely chopped pistachios or almonds to the filling or sprinkle on top for a nutty texture.
- Lemon Zest: Add a pinch of lemon zest to the filling for a hint of citrus freshness that brightens the flavors.
- Cocoa Cookie Base: Add a tablespoon of cocoa powder to the cookie dough for a subtle chocolatey flavor in the cookie cups.
Helpful Notes and Tips
- Drained Ricotta: Be sure to drain the ricotta thoroughly to avoid a watery filling. Place ricotta in a fine-mesh strainer over a bowl or wrap it in cheesecloth and squeeze out excess moisture.
- Chill the Filling: If the filling seems too soft to pipe, chill it for 10-15 minutes before adding to the cookie cups. This makes it easier to handle and pipe.
- Making Ahead: The cookie cups can be made a day in advance and stored in an airtight container. Prepare the filling just before serving for the freshest taste.
- Reinforce the Cup Shape: Press down the centers again immediately after baking to ensure there’s plenty of room for filling.
Tips from Well-Known Chefs
- Giada De Laurentiis emphasizes the importance of quality ricotta and mascarpone for a truly authentic Italian flavor. Look for fresh, high-quality ingredients for the best results.
- Mary Berry suggests using a piping bag for filling to achieve a professional, polished look, making the presentation extra special.
- Dominique Ansel recommends chilling cookie cups before filling to keep them firm and maintain their shape.
Frequently Asked Questions
- Can I substitute cream cheese for mascarpone?
Yes, cream cheese can be used as a substitute if mascarpone isn’t available, though the filling will have a slightly tangier taste. - How can I make the filling thicker?
Ensure ricotta is well-drained, and you can add an extra tablespoon of powdered sugar if needed for a firmer texture. - Can I use store-bought cookie dough?
Yes, you can use pre-made cookie dough for convenience, though the homemade dough will have a more authentic flavor and texture. - Can I freeze these cookie cups?
Yes, freeze the baked, unfilled cookie cups in an airtight container for up to 2 months. Thaw them before filling and serving. - What’s the best way to pipe the filling?
Use a small piping bag with a round or star tip to neatly fill each cup. This also makes it easier to add a decorative swirl on top.
These Mini Cannoli Cookie Cups are as delightful to make as they are to eat. With creamy, chocolate-studded filling inside buttery cookie cups, they’re a guaranteed hit for any occasion. Enjoy the perfect fusion of Italian-inspired flavors in a fun, mini dessert!
Mini Cannoli Cookie Cups with Ricotta Cream and Chocolate Chips
These Mini Cannoli Cookie Cups are as delightful to make as they are to eat. With creamy, chocolate-studded filling inside buttery cookie cups, they’re a guaranteed hit for any occasion. Enjoy the perfect fusion of Italian-inspired flavors in a fun, mini dessert!
Ingredients
- For the Cookie Cups
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- For the Cannoli Filling
- 1 cup ricotta cheese drained
- 1/2 cup mascarpone cheese
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 1/2 cup mini chocolate chips plus extra for garnish
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a mini muffin tin.
- Prepare the Cookie Dough: In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until combined.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Gradually add this dry mixture to the butter mixture, mixing until just combined.
- Form the Cookie Cups: Roll dough into 1-inch balls and place each ball in a mini muffin tin. Gently press down in the center of each ball to form a cup shape.
- Bake: Bake for 10-12 minutes, or until the edges are golden. Once baked, use the back of a spoon to press down the centers again, reinforcing the cup shape. Let the cookie cups cool completely in the tin.
- Prepare the Cannoli Filling: In a medium bowl, whisk together ricotta, mascarpone, powdered sugar, vanilla extract, and cinnamon until smooth. Fold in mini chocolate chips.
- Fill and Serve: Spoon or pipe the cannoli filling into each cooled cookie cup. Garnish with extra mini chocolate chips if desired. Serve immediately or refrigerate until ready to serve.
Notes
- Drained Ricotta: Be sure to drain the ricotta thoroughly to avoid a watery filling. Place ricotta in a fine-mesh strainer over a bowl or wrap it in cheesecloth and squeeze out excess moisture.
- Chill the Filling: If the filling seems too soft to pipe, chill it for 10-15 minutes before adding to the cookie cups. This makes it easier to handle and pipe.
- Making Ahead: The cookie cups can be made a day in advance and stored in an airtight container. Prepare the filling just before serving for the freshest taste.
- Reinforce the Cup Shape: Press down the centers again immediately after baking to ensure there’s plenty of room for filling.