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
Scale
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.
