Cannoli Cookie Cups Recipe
If you love the rich, creamy flavors of traditional Italian cannoli but are craving a fun, bite-sized twist, this Cannoli Cookie Cups Recipe is going to steal your heart. Imagine delicate, buttery cookie cups filled with a luscious blend of ricotta and mascarpone cheeses, sweetened just right and studded with mini chocolate chips. Every bite delivers that perfect balance of crisp cookie exterior and smooth, dreamy filling—making these little cups irresistible treats for any occasion. Whether you’re serving them at a party or indulging in a cozy night dessert, this recipe is straightforward, delightful, and absolutely memorable.
Ingredients You’ll Need
It’s amazing how a handful of simple, well-chosen ingredients can come together to create such an elegant treat. Each component here plays its part perfectly, from the richness of the butter to the creaminess of the cheeses, ensuring every Cannoli Cookie Cups Recipe turns out both delicious and visually delightful.
- 1/2 cup unsalted butter, softened: Provides a tender, buttery base for the cookie cups with rich flavor and perfect texture.
- 1/2 cup granulated sugar: Adds sweetness and helps the cookies brown beautifully.
- 1/4 cup brown sugar: Brings a subtle, caramel-like moisture that deepens the cookie flavor.
- 1 large egg: Binds the dough together while adding a touch of richness.
- 1 teaspoon vanilla extract: Enhances the overall sweet aroma and flavor complexity.
- 1 1/2 cups all-purpose flour: Forms the sturdy yet tender structure for the cookie cups.
- 1/2 teaspoon baking powder: Gives a slight lift for lightness without losing firmness.
- 1/4 teaspoon salt: Balances sweetness and intensifies other flavors.
- 1 cup ricotta cheese, well-drained: Adds creamy, mild tang to the cannoli filling.
- 1/2 cup mascarpone cheese: Brings richness and velvety smoothness to the filling.
- 1/2 cup powdered sugar: Sweetens and smooths out the filling beautifully.
- 1/2 teaspoon vanilla extract: Infuses the filling with aromatic depth.
- 1/4 teaspoon cinnamon: Adds warm spice notes that complement the sweet cream.
- 1/4 cup mini chocolate chips: Little bursts of chocolate that make the filling delightfully fun.
- Powdered sugar for dusting: A touch of elegance and sweetness on top.
- Extra mini chocolate chips or chopped pistachios: For garnish and added texture.
How to Make Cannoli Cookie Cups Recipe
Step 1: Preheat and Prepare Your Cookie Cups
Start by heating your oven to 350°F (175°C) and greasing a mini muffin tin thoroughly—this ensures your cookie cups come out clean and intact. The magic begins by creaming butter with both sugars until the mixture is light and fluffy. Then you’ll stir in the egg and vanilla, before gradually mixing in the combined dry ingredients. Rolling small dough balls and pressing them gently into the tin sets the stage for our charming cookie cups. The key here is baking until the edges turn golden because that crisp texture contrasts perfectly with the creamy filling.
Step 2: Shape the Cookie Cups
Right after baking, while the cookies are still warm, use the back of a spoon or small measuring cup to press down the centers, shaping each into a little cup. Doing this immediately helps maintain their form as they cool, ensuring you have perfect vessels for the luscious filling. Let your cookie cups chill completely before you remove them from the pan to prevent breakage and keep that signature shape beautifully intact.
Step 3: Prepare the Cannoli Filling
While the cookie cups cool, whip together the creamy cannoli filling. Combining well-drained ricotta and mascarpone cheeses with powdered sugar, vanilla, and a hint of cinnamon creates a smooth, dreamy mixture. Folding in mini chocolate chips adds bursts of chocolate goodness in every bite. Cover and refrigerate this delicious filling for at least 30 minutes until it firms up slightly—this makes it much easier to pipe or spoon into the cookie cups later.
Step 4: Assemble Your Cannoli Cookie Cups Recipe
Once your cookie cups are fully cooled, it’s time for the fun assembly. Use a piping bag with a star tip if you want a decorative touch, or simply spoon the chilled filling into each cup generously. Finish with a graceful dusting of powdered sugar and scatter some extra mini chocolate chips or chopped pistachios on top. These little flourishes don’t just look gorgeous—they introduce a perfect pop of color and crunch that elevate the entire experience.
How to Serve Cannoli Cookie Cups Recipe
Garnishes
Garnishing is a joyful chance to get creative and enhance your Cannoli Cookie Cups Recipe even more. A light dusting of powdered sugar always brightens presentation, while sprinkling extra mini chocolate chips or crushed pistachios adds a delightful crunch and vibrant color contrast. For a festive vibe, you might even consider finely grated lemon zest or a drizzle of chocolate — these accents make your dessert as beautiful as it is tasty.
Side Dishes
These cookie cups are a perfect sweet treat that pairs beautifully with a variety of drinks and lighter sides. Serve alongside freshly brewed espresso or a rich cappuccino for a classic Italian-inspired combo. Alternatively, a scoop of vanilla gelato or a fresh fruit salad can complement the creamy richness without overpowering the delicate cannoli flavors. Their manageable size also makes them fantastic as part of a dessert platter with other bite-sized pastries.
Creative Ways to Present
Turn your Cannoli Cookie Cups Recipe into a showstopper by arranging the cups on a tiered cake stand or beautiful serving tray. Pipe the filling in a swirl pattern for an elegant look or create a topping bar so guests can customize with pistachios, chocolate chips, or candied orange peel. For celebrations, place each cup in a colorful mini cupcake liner to add a pop of fun. Presentation matters and can make these treats even more inviting and memorable.
Make Ahead and Storage
Storing Leftovers
If you find yourself with some leftover Cannoli Cookie Cups, store them in an airtight container in the refrigerator. This keeps the filling fresh and the cookie cups crisp for up to 3 days. Be sure to let them come to room temperature for a few minutes before serving again, so the flavors can open up nicely.
Freezing
While cookie cups alone freeze well, filled cups are best enjoyed fresh for optimal texture. However, you can freeze the cookie cups before filling by wrapping them tightly in plastic wrap and placing them in a freezer bag for up to 1 month. Thaw overnight in the refrigerator and fill just before serving to enjoy that fresh homemade taste.
Reheating
Because of the creamy filling, reheating isn’t recommended once they are assembled. If you want a warm treat, gently reheat the unfilled cookie cups in a low oven (about 300°F) for a few minutes, but be sure to allow them to cool before adding any filling. The contrast of a warm cup with cool filling can be a lovely variation to try!
FAQs
Can I use other types of cheese in the filling?
Ricotta and mascarpone are classic for a reason, providing the perfect balance of lightness and creaminess. However, you could experiment with cream cheese for a tangier, thicker filling, just keep in mind it will change the texture and flavor.
How do I make sure my cookie cups keep their shape?
The secret lies in pressing down the cookie centers immediately after removing them from the oven while they’re still warm and pliable. Using a spoon or measuring cup helps create sturdy wells that hold the filling without cracking.
Can I make this Cannoli Cookie Cups Recipe gluten-free?
Absolutely! Swap the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Just watch the dough texture as it may vary slightly, and adjust flour amounts if needed.
What other mix-ins can I add to the filling?
Mini chocolate chips are traditional and delightful, but chopped candied fruit, crushed nuts, or even a hint of orange zest can add unique flavor twists and textures to the filling.
How long should I refrigerate the filling before assembling?
Refrigerating the filling for at least 30 minutes is key to firming it up, making it easier to pipe or spoon into the cookie cups. You can refrigerate longer or even overnight if preparing ahead.
Final Thoughts
There’s something truly special about sharing this Cannoli Cookie Cups Recipe with friends and family—it takes the classic flavors we all love and turns them into a charming handheld dessert bursting with flavor. Whether you’re making these for a casual treat or an elegant occasion, their simplicity and deliciousness will impress everyone. So, grab your mixing bowls and mini muffin tin, and dive into this sweet adventure—you won’t regret it!
Print
Cannoli Cookie Cups Recipe
- Total Time: 1 hour 2 minutes
- Yield: 24 cookie cups 1x
- Diet: Vegetarian
Description
Delight in these charming Cannoli Cookie Cups, a creative twist on the classic Italian dessert. Crispy mini cookie cups filled with a luscious ricotta and mascarpone cream, studded with mini chocolate chips and dusted with powdered sugar for an elegant finish. Perfect bite-sized treats that combine the joy of cookies with the creamy indulgence of cannoli filling.
Ingredients
Cookie Cups
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Cannoli Filling
- 1 cup ricotta cheese, well-drained
- 1/2 cup mascarpone cheese
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 1/4 cup mini chocolate chips
Garnish
- Powdered sugar for dusting
- Extra mini chocolate chips or chopped pistachios
Instructions
- Make the Cookie Cups: Preheat your oven to 350°F (175°C) and grease a mini muffin tin thoroughly. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until fully combined. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually incorporate the dry ingredients into the wet mixture until a dough forms. Roll the dough into 1-inch balls and place them into the greased mini muffin tin, pressing gently to form a small well in the center of each ball.
- Bake the Cookie Cups: Bake the dough balls for 10-12 minutes or until the edges turn golden brown. Remove the tin from the oven and immediately press down the centers of each cookie cup with the back of a spoon or a small measuring cup to deepen the well and maintain the cup shape. Allow the cookie cups to cool completely in the tin before removing them.
- Prepare the Cannoli Filling: In a medium bowl, combine well-drained ricotta cheese, mascarpone cheese, powdered sugar, vanilla extract, and cinnamon. Mix until the filling is smooth and creamy. Gently fold in the mini chocolate chips. Cover the bowl and refrigerate the filling for at least 30 minutes to firm up and enhance the flavors.
- Assemble the Cookie Cups: After the cookie cups have cooled completely, spoon or pipe the chilled cannoli filling into each cup. For a decorative touch, use a piping bag fitted with a star tip. Garnish the filled cups with a dusting of powdered sugar and sprinkle with extra mini chocolate chips or chopped pistachios if desired.
- Serve and Store: Serve the Cannoli Cookie Cups immediately for best taste, or store them in the refrigerator until ready to enjoy. These treats are best served chilled to keep the filling firm and refreshing.
Notes
- Ensure the ricotta cheese is well-drained to avoid a watery filling.
- You can substitute pistachios with chopped almonds or hazelnuts for garnish based on preference.
- For crispier cookie cups, bake a couple of minutes longer but watch closely to avoid burning.
- If you don’t have a piping bag, a small plastic bag with a corner snipped off can be used to pipe the filling.
- Store the assembled cookie cups in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
