If you love the classic Italian dessert but want to try something delightfully different, you are going to fall head over heels for this Cannoli Cookie Cups Recipe. Imagine golden, buttery cookie cups perfectly formed to cradle a luscious, creamy cannoli filling packed with ricotta and mascarpone cheeses, a hint of cinnamon, and little bursts of mini chocolate chips. This recipe brings together all the rich flavors you adore in cannoli but in an irresistibly fun, handheld form that’s as beautiful as it is delicious. Whether it’s for a festive gathering or just a cozy night treat, these cookie cups will steal the show with their tender texture and dreamy filling.
Ingredients You’ll Need
Gathering simple, pantry-friendly ingredients is all you need to create magic with this recipe. Each component plays a vital role, from the fluffed butter lending richness to the ricotta and mascarpone combo delivering that authentic creamy bite. Let’s dive into what makes this dish so special.
- 1/2 cup unsalted butter, softened: Provides a rich, tender base for the cookie dough.
- 1/2 cup granulated sugar: Adds sweetness and helps with browning for golden edges.
- 1/4 cup brown sugar: Brings a subtle caramel nuance and moisture to the cookie texture.
- 1 large egg: Binds everything together and adds structure.
- 1 teaspoon vanilla extract: Enhances overall flavor with warm, sweet notes.
- 1 1/2 cups all-purpose flour: The foundation creating the cookie’s soft yet sturdy base.
- 1/2 teaspoon baking powder: A gentle leavening agent that keeps cookie cups light.
- 1/4 teaspoon salt: Balances the sweetness and deepens flavor complexity.
- 1 cup ricotta cheese, well-drained: Creamy, mild cheese that forms the heart of the filling.
- 1/2 cup mascarpone cheese: Adds luxurious creaminess and richness to the filling.
- 1/2 cup powdered sugar: Sweetens the filling smoothly without graininess.
- 1/2 teaspoon vanilla extract: Infuses the filling with subtle warmth and aroma.
- 1/4 teaspoon cinnamon: Gives the filling a comforting hint of spice.
- 1/4 cup mini chocolate chips: Chocolatey bites that bring a delightful texture contrast inside the filling.
- Powdered sugar for dusting: A final snowy touch and added sweetness.
- Extra mini chocolate chips or chopped pistachios: Perfect for garnishing and adding color as well as crunch.
How to Make Cannoli Cookie Cups Recipe
Step 1: Prepare the Cookie Cups
Start by preheating your oven to 350°F (175°C) and thoroughly greasing a mini muffin tin — this helps your cookie cups pop out easily once baked. In a large bowl, cream the softened butter with your granulated and brown sugars until you achieve a light, fluffy mixture. The sugars aren’t just for sweetness; they ensure your cookies have that perfect chewy-crisp edge. Next, blend in the egg and vanilla extract for flavor and binding. In a separate bowl, whisk together your flour, baking powder, and salt, then slowly introduce this dry mixture to the wet ingredients, stirring until a cohesive dough forms. Roll the dough into small 1-inch balls and nestle them gently into each muffin cup. Press the centers lightly to create a well that will hold the filling later. Bake for 10-12 minutes or until the edges turn a gorgeous golden brown. While still warm, gently press down the centers again with the back of a spoon to keep the cup shape intact. Let them cool in the tin completely before popping them out.
Step 2: Make the Cannoli Filling
While your cookie cups cool, shift your attention to the heavenly filling. In a medium bowl, blend the well-drained ricotta cheese with the mascarpone for an ultra-smooth, creamy texture. Sweeten the mixture with powdered sugar and add vanilla extract along with a pinch of cinnamon to echo that warm, traditional cannoli flavor. Once everything is beautifully combined, fold in the mini chocolate chips gently to maintain their shape and texture. Cover and chill this luscious filling for at least 30 minutes to help it firm up and make it easier to work with during assembly.
Step 3: Assemble the Cookie Cups
When your cookie cups are completely cooled and your filling is nicely chilled, it’s time to bring it all together. Use a spoon or a piping bag fitted with a star tip for a pretty, professional look as you fill each cup generously. The star tip piping gives that classic cannoli ruffle effect which makes these little treats even more inviting. After filling, dust the tops with powdered sugar and sprinkle with extra mini chocolate chips or chopped pistachios for a delightful pop of color and crunch. These little details turn simple treats into stunning showstoppers.
Step 4: Serve and Enjoy
Serve these cookie cups chilled for the best texture and flavor contrast. They’re perfect for sharing with friends, serving at parties, or just treating yourself to something sweet and exceptional. If you can, try not to wait too long before indulging — their fresh creaminess is simply irresistible.
How to Serve Cannoli Cookie Cups Recipe
Garnishes
The beauty of the Cannoli Cookie Cups Recipe truly shines in the garnishes. A light dusting of powdered sugar adds just the right amount of sweetness and gives a festive snowy look. Sprinkling extra mini chocolate chips or chopped pistachios introduces extra texture and visual appeal, making each bite a delightful surprise. Feel free to play with color by adding edible flowers or a drizzle of chocolate for an elegant twist.
Side Dishes
While these cookie cups are delightful on their own, pairing them with light, refreshing sides like a simple citrus salad or a scoop of lemon sorbet complements the richness perfectly. For coffee lovers, serving alongside a freshly brewed espresso or cappuccino enhances the dessert experience, balancing sweetness with a bold, aromatic kick.
Creative Ways to Present
Presentation makes a big difference with this Cannoli Cookie Cups Recipe. Arrange them on a decorative platter lined with doilies or fresh mint leaves to bring color and freshness. For parties, consider layering them in a clear glass trifle bowl with bits of biscotti and fruit for a stunning layered dessert. Or place each cup in colorful mini cupcake liners to make individual servings easier and more festive.
Make Ahead and Storage
Storing Leftovers
Because of the fresh cheese filling, store any leftover Cannoli Cookie Cups Recipe in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days, making them a great option for prepping ahead. Just keep the garnishes separate if you want to retain their crispness until serving.
Freezing
If you want to save them for a longer time, you can freeze the cookie cups without the filling. Once baked and cooled, wrap them tightly in plastic wrap and place in a freezer-safe container for up to 1 month. The filling is best made fresh or kept refrigerated and used within a couple of days.
Reheating
These cookie cups are best enjoyed chilled for texture and flavor, so reheating is generally not recommended. However, if you prefer a warm version, gently heat the cookie cups (without filling) in a low oven for a few minutes, then add chilled filling just before serving for contrast.
FAQs
Can I use other cheeses instead of ricotta or mascarpone?
Ricotta and mascarpone are key to achieving the smooth and creamy texture characteristic of cannoli, but you can substitute cream cheese if needed for a denser filling. Just note the flavor and texture will vary slightly.
How do I make sure the cookie cups keep their shape?
Pressing the centers immediately after baking while the cookies are still warm ensures the cups hold their shape nicely. Using a well-greased mini muffin tin also helps with easy removal without breaking.
Can I make the cookie dough ahead of time?
Absolutely! You can prepare and refrigerate the dough for up to 24 hours before baking, which can even enhance the flavor and texture of your cookie cups.
Is it necessary to drain the ricotta cheese?
Yes, draining the ricotta helps remove excess moisture, preventing your filling from becoming too runny, which is crucial for maintaining the perfect creamy consistency.
What’s the best way to pipe the cannoli filling?
Using a piping bag with a star or round tip allows you to control the filling and create an attractive presentation, but if you don’t have one, a small spoon works just as well!
Final Thoughts
You’re going to adore making and sharing this Cannoli Cookie Cups Recipe. It’s simple enough for a weeknight treat but elegant enough for special occasions. The balance of buttery cookie, creamy filling, and delightful garnishes creates a truly memorable dessert experience. I can’t wait for you to try it and make it your new favorite dessert to bake and impress with!
Print
Cannoli Cookie Cups Recipe
- Total Time: 57 minutes
- Yield: 24 servings 1x
Description
Delight in these homemade Cannoli Cookie Cups featuring tender baked cookie shells filled with a rich and creamy ricotta-mascarpone filling, studded with mini chocolate chips and garnished with powdered sugar and pistachios. Perfect for a sophisticated dessert that combines the classic flavors of traditional cannoli in a playful, bite-sized form.
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
Garnishes
- Powdered sugar for dusting
- Extra mini chocolate chips or chopped pistachios
Instructions
- Make the Cookie Cups: Preheat your oven to 350°F (175°C). Thoroughly grease a mini muffin tin. In a large 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 well to combine.
- Prepare the Dough: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually incorporate the dry ingredients into the wet ingredients until a dough forms. Roll small portions of the dough into 1-inch balls and place each ball into the prepared mini muffin tin. Press each ball gently to form a small well in the center.
- Bake the Cookie Cups: Bake for 10-12 minutes or until the edges are golden brown. Immediately after removing from the oven, use the back of a spoon or a small measuring cup to press down the centers of each cookie to maintain their cup shape. Allow the cookie cups to cool completely in the tin before removing.
- 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 and refrigerate the filling for at least 30 minutes to allow it to firm up.
- Assemble the Cookie Cups: Once the cookie cups have cooled completely, spoon or pipe the chilled cannoli filling into each cookie cup. For a decorative touch, use a piping bag fitted with a star tip.
- Garnish and Serve: Dust the filled cookie cups with powdered sugar and sprinkle extra mini chocolate chips or chopped pistachios over the top as desired. Serve immediately or store refrigerated until ready to enjoy.
Notes
- Ensure the ricotta cheese is well-drained to avoid a watery filling.
- Use a mini muffin tin to achieve perfectly sized cookie cups.
- Cookie cups can be baked in advance and stored at room temperature; fill just before serving for best texture.
- For variation, try swapping chocolate chips with chopped candied fruit or nuts.
- These cookie cups are best served chilled but can be enjoyed at room temperature if preferred.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
