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.