Cannoli Cookie Cups Recipe
Introduction
Cannoli Cookie Cups are a delightful twist on classic Italian cannoli, combining the crispness of cookie dough with a creamy ricotta filling. These bite-sized treats are perfect for parties or a sweet snack any time.
Ingredients
- Cookie dough (enough to line 12 muffin cups)
- 1 cup ricotta cheese
- 1/2 cup powdered sugar
- 1/3 cup mini chocolate chips
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Press the cookie dough evenly into the bottom and up the sides of each muffin cup to form a cup shape.
- Step 2: Bake the cookie cups for 12–15 minutes, or until golden brown. Remove from oven and allow to cool completely in the muffin tin before removing.
- Step 3: In a bowl, combine the ricotta cheese with powdered sugar and mini chocolate chips. Mix until smooth and well incorporated.
- Step 4: Spoon the ricotta mixture into each cooled cookie cup just before serving to maintain crispness.
Tips & Variations
- For extra flavor, add a teaspoon of vanilla extract or a pinch of cinnamon to the ricotta filling.
- Substitute chocolate chips with chopped pistachios or candied fruit for a colorful variation.
- Chill the filled cookie cups before serving for a refreshing dessert.
Storage
Store unfilled cookie cups in an airtight container at room temperature for up to 3 days. Fill the cups just before serving as the ricotta filling can cause the cookies to soften. If necessary, refrigerate the filled cups and consume within 24 hours. Reheat is not recommended.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use pre-made cookie dough for this recipe?
Yes, pre-made cookie dough works well and makes the recipe quicker and easier.
Can I prepare the filling in advance?
Absolutely. The ricotta filling can be made up to a day ahead and stored in the refrigerator.
PrintCannoli Cookie Cups Recipe
These delightful Cannoli Cookie Cups combine the best of two classic Italian desserts: crispy cookie cups filled with a sweet and creamy ricotta filling mixed with chocolate chips. Perfect as an easy-to-make dessert or party treat, these cookie cups offer a deliciously crunchy shell paired with a smooth, sweet filling, bringing the essence of traditional cannoli in a convenient handheld form.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 12 cookie cups 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Ingredients
Cookie Cups
- 1 batch of your favorite cookie dough (approximately 2 cups)
- Non-stick cooking spray or butter for greasing the muffin tins
Ricotta Filling
- 1 1/2 cups ricotta cheese
- 1/2 cup powdered sugar, sifted
- 1/3 cup mini chocolate chips
- 1 teaspoon vanilla extract (optional)
Instructions
- Prepare the cookie dough: Start by preheating your oven to 350°F (175°C). Lightly grease a standard 12-cup muffin tin with non-stick spray or butter to prevent sticking.
- Create cookie cups: Take portions of your cookie dough and press them evenly into the bottom and up the sides of each muffin cup, forming a small cup shape. Make sure the dough is pressed firmly and evenly to hold shape while baking.
- Bake the cookie cups: Place the muffin tin in the preheated oven and bake for 12-15 minutes, or until the cookie edges are golden brown and set. Remove from the oven and allow them to cool completely in the tin to keep their shape intact.
- Prepare the ricotta filling: In a mixing bowl, combine ricotta cheese, powdered sugar, and vanilla extract (if using). Stir until smooth and creamy. Gently fold in the mini chocolate chips to distribute evenly.
- Fill the cookie cups: Once the cookie cups have cooled completely, spoon or pipe the ricotta filling into each cup, filling them generously.
- Chill and serve: Place the filled cookie cups in the refrigerator for at least 30 minutes to allow the filling to set slightly and flavors to meld before serving. Enjoy chilled for the best texture and flavor.
Notes
- You can use store-bought cookie dough to save time or make homemade cookie dough for a more personalized flavor.
- Ricotta cheese can be drained beforehand by placing it in a cheesecloth-lined sieve in the refrigerator for a few hours to remove excess moisture, ensuring a thicker filling.
- For added texture, sprinkle some crushed pistachios or dust the filled cookie cups with cocoa powder before serving.
- These cookie cups should be stored in the refrigerator and consumed within 2-3 days for optimal freshness.
- Mini chocolate chips can be substituted with finely chopped dark chocolate or white chocolate chips based on preference.
Keywords: cannoli cookie cups, ricotta cookie cups, Italian dessert, baked cookie cups, chocolate chip ricotta filling
