Description
Crispy cannoli cookie cups bring Italian dessert magic straight to your kitchen table. Sweet ricotta filling nestled in buttery cookie shells creates a delightful twist on classic cannoli that you’ll crave again and again.
Ingredients
Scale
Cookie Cups:
Wet Ingredients:
- 1 cup (226 grams) unsalted butter, melted
- 2 large eggs, room temperature
- 1 1/2 teaspoons pure vanilla extract
Sweeteners:
- 1/2 cup (100 grams) granulated sugar
- 1 1/4 cup (250 grams) packed brown sugar
Dry Ingredients:
- 3 cups (375 grams) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (130 grams) chocolate chips
Cannoli Filling:
Main Dairy Ingredients:
- 1 1/2 cups (340 grams) whole milk ricotta cheese, strained
- 8 ounces (226 grams) mascarpone cheese
Sweeteners and Flavoring:
- 1 cup (120 grams) powdered sugar
- 1 teaspoon vanilla extract
Additional Ingredients:
- 3/4 cup (130 grams) mini chocolate chips
Optional Toppings:
- Mini chocolate chips for garnish
- 4 ounces (113 grams) melted chocolate bar for drizzling
Instructions
- Preheat the oven to 350°F and generously coat a muffin pan with baking spray to ensure easy cookie cup removal.
- In a mixing bowl, combine melted butter with granulated and brown sugars, blending until smooth and uniform using a hand mixer.
- Incorporate eggs and vanilla extract into the sugar mixture, mixing thoroughly until well integrated.
- In a separate bowl, whisk flour, baking soda, and salt, then gradually fold these dry ingredients into the wet mixture on low speed.
- Gently fold chocolate chips into the completed cookie dough using a spatula, ensuring even distribution.
- Utilize a medium-sized ice cream scoop to portion dough into muffin cups, pressing gently to create cup-shaped cavities.
- Bake for 16-20 minutes until edges turn golden brown, allowing the cookie cups to develop a crisp exterior.
- Remove from oven and let cookie cups cool completely within the muffin pan for 25-30 minutes to set their shape.
- Prepare the filling by whipping ricotta, mascarpone, powdered sugar, and vanilla extract until achieving a smooth, creamy consistency.
- Fold mini chocolate chips into the cheese mixture, then refrigerate until ready to use.
- Carefully extract cooled cookie cups from the pan and pipe the chilled cannoli filling into each cup’s center.
- Garnish with additional mini chocolate chips and optional melted chocolate drizzle for an elegant finishing touch.
Notes
- Grease muffin pan thoroughly to prevent sticking and ensure easy cookie cup removal.
- Use room temperature ingredients like eggs and butter for smoother, more consistent cookie dough mixing.
- Adjust baking time carefully, watching edges turn golden brown without over-browning the cookie cups.
- Consider making filling ahead and refrigerating to enhance flavor and allow ingredients to meld together.
- Replace traditional ricotta with low-fat version or Greek yogurt for lighter, healthier cannoli filling option.
- Create gluten-free variation by substituting all-purpose flour with almond or gluten-free blend.
- Experiment with flavor variations by adding orange zest, cinnamon, or different chocolate chip types to filling.
- Store filled cookie cups in refrigerator for maximum freshness, consuming within 2-3 days for best taste and texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 24
- Calories: 236 kcal
- Sugar: 17 g
- Sodium: 77 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 38 mg