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If you love the irresistible creaminess of cannoli and the comforting warmth of freshly baked cookies, then this Cannoli Cookie Cups Recipe is about to become your new favorite indulgence. These delightful little treats combine a perfectly soft, chocolate-chip studded cookie baked into little cups with a luscious, dreamy ricotta and mascarpone filling, all topped with a drizzle of chocolate and sprinkles of mini chips. Each bite bursts with texture and flavor, making it a show-stopping dessert that’s just as fun to eat as it is to make. Whether you’re entertaining friends or craving a special homemade treat, this recipe is sure to steal the spotlight.
Ingredients You’ll Need
This Cannoli Cookie Cups Recipe uses simple, straightforward ingredients you likely have on hand. They all play a crucial role: buttery richness in the dough, perfect sweetness from the sugars, and a creamy, dreamy filling that balances the cookie’s texture and flavor beautifully.
- Unsalted butter: Use melted butter for a tender cookie base with a rich, buttery flavor.
- Granulated sugar: Adds sweetness and helps with slight crispness around edges.
- Brown sugar: Brings a deeper, molasses-like sweetness and moisture to the dough.
- Eggs: Gives structure and binds the cookie dough together.
- Pure vanilla extract: Enhances all the sweet flavors with warm, fragrant notes.
- All-purpose flour: The main structure builder for the cookie cups.
- Baking soda: Helps cookies rise just right with a gentle lift.
- Salt: Balances the sweetness and elevates the overall taste.
- Chocolate chips: Classic chocolate pockets that melt and add texture throughout the cookies.
- Whole milk ricotta cheese: Strained for a thick, creamy filling that’s subtle and smooth.
- Mascarpone cheese: Adds richness and silky texture to the filling.
- Powdered sugar: Sweetens the filling smoothly without grittiness.
- Mini chocolate chips: Folded into the filling and used as garnish for a fun chocolate crunch.
- Melted chocolate bar: For drizzling elegant finishing touches on top.
How to Make Cannoli Cookie Cups Recipe
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 350°F (175°C). To ensure your cookie cups come out perfectly intact, spray your muffin pans generously with baking spray—this helps to prevent any sticking and makes removal a breeze.
Step 2: Mix the Wet Ingredients
In a medium bowl, whisk together the melted butter with granulated and brown sugars till smooth and well combined. Adding the eggs and vanilla extract transforms this mix into a luscious batter that will give the cookies their tender crumb. Use a hand mixer on low speed to blend everything until silky.
Step 3: Combine Your Dry Ingredients and Fold in Chocolate Chips
Whisk the flour, baking soda, and salt in a separate bowl. Gradually add this mixture into the wet ingredients, mixing gently after each addition until combined. The dough will be thick and ready to hold its shape. Finally, fold in the chocolate chips so each bite has just the right amount of melty chocolate pockets.
Step 4: Shape the Cookie Cups
Using a medium ice cream scooper, portion the cookie dough evenly into muffin cups. Then, gently press the center of each dough scoop down to start forming a cavity where the delicious filling will sit after baking. This shaping is key to creating those iconic cookie cups everyone will love.
Step 5: Bake and Cool
Bake the cookie cups for 16 to 20 minutes until their edges turn a gorgeous golden brown. Allow them to cool in the pan for half an hour so they firm up perfectly and hold their shape for filling.
Step 6: Prepare the Creamy Cannoli Filling
While the cookie cups cool, mix the strained ricotta, mascarpone cheese, powdered sugar, and vanilla extract in a large bowl. Whisk it with a hand mixer until ultra smooth. This filling is the heart of the Cannoli Cookie Cups Recipe — silky, sweet, and decadently luscious.
Step 7: Fill and Garnish Your Cookie Cups
Once cooled, carefully pop the cookie cups from the pan. Fill each cavity by piping the creamy ricotta mixture inside. Sprinkle mini chocolate chips on top for a charming crunch and drizzle melted chocolate for an elegant, tasty touch that will wow your guests.
How to Serve Cannoli Cookie Cups Recipe
Garnishes
Sprinkling mini chocolate chips adds a delightful texture contrast and a cute visual pop that complements these cookie cups perfectly. You can also sprinkle a dash of cinnamon or crushed pistachios for extra flavor dimensions and color.
Side Dishes
Pair these cookie cups with a cup of rich espresso or a scoop of vanilla gelato for a dessert experience that’s luxurious and balanced. Fresh berries also make a beautiful and refreshing complement.
Creative Ways to Present
Serve your Cannoli Cookie Cups Recipe on a decorative platter with a dusting of powdered sugar and a few extra chocolate drizzles around the plate. For parties, arrange them in cupcake liners with colorful ribbons for a fun, festive presentation that guests will love.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the filled cookie cups in an airtight container in the refrigerator. They’ll keep their texture and flavor beautifully for up to three days, making them a perfect make-ahead treat for busy days ahead.
Freezing
Unfilled cookie cups freeze wonderfully. Freeze them in a single layer, then transfer to a sealed bag or container. When ready to enjoy, thaw completely before piping your luscious cannoli filling. This way, you can have fresh homemade dessert at a moment’s notice.
Reheating
Warm your unfilled cookie cups slightly in a low oven (around 300°F) for 5-7 minutes to revive their fresh-baked charm. Avoid reheating the filled cups—best enjoyed chilled to maintain the integrity of the creamy filling.
FAQs
Can I use part-skim ricotta instead of whole milk ricotta?
Yes, you can, but using whole milk ricotta creates a creamier, richer filling that complements the cookie base better. Part-skim might yield a slightly drier texture, so be sure to strain it well for best results.
Is it possible to make these gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free all-purpose blend that includes xanthan gum to keep the dough structure intact. They bake up just as deliciously.
How long should I strain the ricotta cheese for the filling?
Straining the ricotta for at least 1 hour (or overnight) is ideal to remove excess moisture and achieve a thick, creamy filling that won’t be watery when piped into the cookie cups.
Can I prepare the filling a day ahead?
Yes! Making the filling a day ahead allows the flavors to meld beautifully. Keep it covered and refrigerated until ready to pipe into the cookie cups.
What chocolate is best for drizzling?
Use a good-quality semisweet or dark chocolate bar for melting and drizzling. It adds a rich contrast to the sweet filling and cookie, creating a visually pleasing finish.
Final Thoughts
This Cannoli Cookie Cups Recipe isn’t just a dessert—it’s an experience that brings a festive, creamy twist to your cookie game. The marriage of tender, chocolate-studded cookie with the silky ricotta mascarpone blend is simply spectacular. I promise once you make these, they’ll become a cherished recipe you turn to again and again, whether for special occasions or whenever a little homemade indulgence is needed. Go ahead, dive into this delightful recipe and impress yourself and everyone you share it with!
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Cannoli Cookie Cups Recipe
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 cookie cups
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Description
These Cannoli Cookie Cups are a delightful twist on the classic Italian dessert, featuring a buttery, chocolate chip cookie crust baked into a cup shape, filled with a creamy ricotta and mascarpone filling, and topped with mini chocolate chips and a drizzle of melted chocolate. Perfect for parties or a special treat, these cookie cups combine rich flavors and textures in every bite.
Ingredients
Cookie Cups
- 1 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1 1/4 cup packed brown sugar
- 2 large eggs, room temperature
- 1 1/2 tsp pure vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup chocolate chips
Cannoli Filling
- 1 1/2 cups whole milk ricotta cheese, strained
- 8 oz mascarpone cheese
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 3/4 cup mini chocolate chips
Garnish
- Mini chocolate chips for garnish
- 4 oz melted chocolate bar for drizzling
Instructions
- Preheat and Prepare Muffin Pan: Preheat your oven to 350°F (175°C). Spray the muffin pans generously with baking spray to prevent sticking.
- Mix Wet Ingredients: In a medium mixing bowl, combine the melted butter, granulated sugar, and brown sugar. Use a hand mixer on low speed to mix until smooth and the sugars have dissolved. Add the eggs and vanilla extract, and mix again until fully combined.
- Combine Dry Ingredients and Form Dough: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed after each addition. Once the dough is well combined, fold in the chocolate chips using a spatula.
- Shape Cookie Cups: Use a medium-sized ice cream scooper to scoop portions of the cookie dough into the prepared muffin cups. Press the dough gently to create a cavity in the center of each cup, forming the “cup” shape once baked.
- Bake: Place the muffin pan in the preheated oven and bake for 16-20 minutes or until the edges are golden brown. Once done, remove the pan from the oven and allow the cookie cups to cool in the pan for 25-30 minutes.
- Prepare Filling: While the cookie cups cool, prepare the filling. In a large mixing bowl, combine strained ricotta cheese, mascarpone cheese, powdered sugar, and vanilla extract. Use a hand mixer to beat the mixture until smooth and creamy.
- Fill and Garnish Cookie Cups: Once the cookie cups are completely cool, carefully remove them from the muffin pan. Transfer the cannoli filling into a piping bag or a zip-top bag with the corner snipped off. Pipe the filling into the center of each cookie cup. Garnish with mini chocolate chips and drizzle with melted chocolate, if desired.
Notes
- Straining the ricotta cheese helps to remove excess moisture, ensuring the filling is creamy and not runny.
- Use room temperature eggs for better mixing and consistency.
- Press the dough gently to avoid breaking the cookie cups during baking.
- Allow cookie cups to cool completely before filling to prevent melting of the filling.
- For a stronger chocolate flavor, feel free to add more mini chocolate chips in the filling or use dark chocolate for drizzling.
