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Cannoli Cookie Cups Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 58 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 32 minutes
  • Yield: 24 cookie cups
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian-American
  • Diet: Vegetarian

Description

Delightful Cannoli Cookie Cups that combine buttery sugar cookie shells with a creamy, sweet ricotta and mascarpone filling. These bite-sized Italian-American inspired desserts offer the perfect balance of crunchy and creamy textures, studded with mini chocolate chips and a hint of orange zest for a refreshing twist.

Ingredients

Cookie Shells

  • 1 roll (16.5 oz) refrigerated sugar cookie dough

Filling

  • 1 ½ cups ricotta cheese (drained well)
  • ½ cup mascarpone cheese
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon orange zest (optional)
  • ½ cup mini chocolate chips

For Serving

  • Extra powdered sugar for dusting

Instructions

  1. Prepare the oven and pan: Preheat your oven to 350°F (175°C) and lightly grease a mini muffin pan to prevent sticking.
  2. Form cookie cups: Slice the refrigerated sugar cookie dough into 24 even pieces. Press each piece firmly into the bottom and up the sides of the muffin cups to create small cookie shells, ensuring an even layer.
  3. Bake the shells: Bake the cookie shells for 10–12 minutes until they turn lightly golden around the edges.
  4. Shape the cups: Remove the pan from the oven and immediately press the center of each cookie gently with a spoon to reinforce the cup shape. Allow them to cool completely in the pan before carefully removing to maintain their form.
  5. Make the filling: In a medium bowl, beat together drained ricotta cheese, mascarpone, powdered sugar, vanilla extract, and orange zest until the mixture is smooth and creamy. Gently fold in the mini chocolate chips.
  6. Fill the cups: Spoon or pipe the creamy filling evenly into each cooled cookie cup, filling them generously.
  7. Chill before serving: Refrigerate the filled cookie cups for at least 30 minutes to firm up the filling.
  8. Final touch: Just before serving, dust the cookie cups lightly with powdered sugar for an elegant finish.

Notes

  • Drain the ricotta cheese well to prevent a watery filling and maintain the desired texture.
  • For extra crunchy cookie shells, bake for an additional 1–2 minutes but watch carefully to avoid burning.
  • These cannoli cookie cups are best enjoyed the same day they are filled to ensure freshness and optimal texture.

Find it online: https://slsrecipes.com/cannoli-cookie-cups-recipe/