Cannoli Cookie Cups

These Cannoli Cookie Cups are a twist on the classic Italian cannoli. With a crisp cookie cup filled with creamy ricotta and chocolate chips, they’re an irresistible treat that combines the best of both worlds: a crunchy base and a rich, smooth filling. Perfect for any occasion, these bite-sized cookies are sure to be a crowd-pleaser!

Ingredients:

For the Cookie Cups:

1 package (16.5 oz) refrigerated sugar cookie dough (or homemade sugar cookie dough)

1 tbsp granulated sugar (for dusting)

For the Filling:

2 cups whole-milk ricotta cheese, drained

1 cup powdered sugar

1/2 tsp vanilla extract

1/2 cup mini chocolate chips

1/4 cup chopped pistachios (optional, for garnish)

1 tbsp orange zest (optional, for added flavor)

Ground cinnamon (optional, for garnish)

Directions:

Prepare the Cookie Cups:

Preheat the oven to 350°F (175°C) and lightly grease a mini muffin tin.

Roll the sugar cookie dough into small balls, about 1 tablespoon in size, and place them in the wells of the muffin tin.

Press each ball of dough down with your fingers to form small cups. You can use your thumb or the back of a spoon to create the cup shape.

Bake for 8-10 minutes, or until the edges are golden brown. Remove from the oven and let cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.

Make the Cannoli Filling:

In a mixing bowl, combine the ricotta cheese, powdered sugar, and vanilla extract. Stir until smooth and creamy.

Gently fold in the mini chocolate chips and orange zest (if using). Adjust the sweetness by adding more powdered sugar if needed.

Assemble the Cannoli Cookie Cups:

Once the cookie cups have cooled, spoon the ricotta filling into each cup. Be generous with the filling!

Optionally, sprinkle with a pinch of ground cinnamon for extra flavor and garnish with chopped pistachios or extra mini chocolate chips for added texture and color.

Serve and Enjoy:

Serve the cannoli cookie cups chilled or at room temperature. They make for a delightful dessert at family gatherings, holiday parties, or any special occasion.

Tips:

To make sure the ricotta filling is extra creamy, drain the ricotta well before using it.

You can also add a drizzle of melted chocolate on top for a decadent touch.

Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 45 minutes

Kcal: 160 kcal per cookie cup | Servings: 12 cookie cups


Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cannoli Cookie Cups


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Isabella
  • Total Time: 45 minutes
  • Yield: 12 cookie cups
  • Diet: Vegetarian

Description

These Cannoli Cookie Cups are a fun, bite-sized twist on the classic Italian cannoli. With a crispy sugar cookie cup and a creamy ricotta filling dotted with chocolate chips, these mini treats offer the perfect balance of crunchy and creamy. Whether you’re hosting a party or enjoying a sweet treat after dinner, these cookie cups are a crowd-pleaser. Garnished with pistachios or a sprinkle of cinnamon, they bring a deliciously unique flavor to any occasion. Easy to make and irresistibly tasty, these Cannoli Cookie Cups will become a family favorite!


Ingredients

For the Cookie Cups:

  • 1 package (16.5 oz) refrigerated sugar cookie dough (or homemade sugar cookie dough)
  • 1 tbsp granulated sugar (for dusting)

For the Filling:

  • 2 cups whole-milk ricotta cheese, drained
  • 1 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 1/2 cup mini chocolate chips
  • 1/4 cup chopped pistachios (optional, for garnish)
  • 1 tbsp orange zest (optional, for added flavor)
  • Ground cinnamon (optional, for garnish)

Instructions

  • Prepare the Cookie Cups:
    • Preheat the oven to 350°F (175°C) and lightly grease a mini muffin tin.
    • Roll the sugar cookie dough into small balls, about 1 tablespoon in size, and place them in the wells of the muffin tin.
    • Press each ball of dough down with your fingers to form small cups. You can use your thumb or the back of a spoon to create the cup shape.
    • Bake for 8-10 minutes, or until the edges are golden brown. Remove from the oven and let cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.
  • Make the Cannoli Filling:
    • In a mixing bowl, combine the ricotta cheese, powdered sugar, and vanilla extract. Stir until smooth and creamy.
    • Gently fold in the mini chocolate chips and orange zest (if using). Adjust the sweetness by adding more powdered sugar if needed.
  • Assemble the Cannoli Cookie Cups:
    • Once the cookie cups have cooled, spoon the ricotta filling into each cup. Be generous with the filling!
    • Optionally, sprinkle with a pinch of ground cinnamon for extra flavor and garnish with chopped pistachios or extra mini chocolate chips for added texture and color.
  • Serve and Enjoy:
    • Serve the cannoli cookie cups chilled or at room temperature. They make for a delightful dessert at family gatherings, holiday parties, or any special occasion.

Notes

  • To ensure the ricotta filling is extra creamy, drain the ricotta well before using it.
  • Add a drizzle of melted chocolate on top for an even more decadent touch.
  • These cookie cups can be stored in an airtight container for up to 3 days.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian-inspired

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star