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
Scale
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
