Cannoli Cookie Cups
Ingredients
For the Cookie Cups:
1 cup 2 sticks unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1 tsp vanilla extract
2 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
For the Cannoli Filling:
1 1/2 cups ricotta cheese drained if watery
1 cup mascarpone cheese
1/2 cup powdered sugar sifted
1 tsp vanilla extract
1/2 cup mini chocolate chips
For Garnish:
Additional mini chocolate chips
Powdered sugar
Directions
Prepare the Cookie Cups:
Preheat your oven to 350F 175C and grease a mini muffin tin generously with nonstick spray or butter.
In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy about 2-3 minutes.
Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Shape and Bake:
Scoop about 1 tablespoon of dough into each muffin cup, pressing it down lightly to form a small well.
Bake for 10-12 minutes, or until the edges are golden brown.
Remove from the oven and immediately use the back of a teaspoon to gently press the centers down, creating a cup shape. Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Make the Filling:
In a medium bowl, mix the ricotta cheese, mascarpone cheese, powdered sugar, and vanilla extract until smooth and creamy. Fold in the mini chocolate chips. Refrigerate for at least 30 minutes to allow the filling to set.
Assemble the Cookie Cups:
Spoon or pipe the filling into each cookie cup. Sprinkle with additional mini chocolate chips and a light dusting of powdered sugar for that perfect finish.
Nutritional Information
Prep Time Cooking Time Total Time
30 minutes 12 minutes 42 minutes
190 Calories per serving Makes 24 cookie cups
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Bon appétit and happy baking!