Print

Cannoli Cookie Cups Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 52 reviews

Delightful Cannoli Cookie Cups featuring rich chocolate chip cookie bases filled with a creamy ricotta and mascarpone filling, topped with mini chocolate chips and a dusting of powdered sugar. Perfect for a crowd-pleasing dessert or sweet treat.

Ingredients

Cookie Cups

  • 1 (16 oz) package chocolate chip cookie dough (store-bought)
  • 1/4 cup semi-sweet chocolate chips
  • 1 tsp vegetable oil

Filling

  • 1 1/4 cups whole milk ricotta cheese
  • 3/4 cup mascarpone cheese
  • 3/4 cup powdered sugar
  • 1 tsp vanilla extract

Garnish

  • 1/3 cup mini chocolate chips
  • 1-2 tbsp powdered sugar (for dusting)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350 degrees F and spray a 24-cup mini muffin tin with non-stick cooking spray to ensure the cookie cups won't stick.
  2. Shape Cookie Dough: Slice the chocolate chip cookie dough into 24 equal squares, following the perforated lines on the package, then place one square of dough into each cavity of the mini muffin tin.
  3. Bake and Create Wells: Bake the cookie dough squares for 12-15 minutes until golden, then immediately press down the center of each cookie with the handle of a spoon or spatula to create a well for the filling. Set aside to cool completely.
  4. Remove Cookies from Pan: Once the cookie cups have cooled, carefully remove them from the pan and place on a baking sheet lined with parchment paper or a silicone baking mat. If edges are stuck, gently loosen them with a butter knife.
  5. Melt Chocolate Coating: In a microwave-safe bowl, combine the semi-sweet chocolate chips and vegetable oil. Microwave in 30-second intervals, stirring in between, until the chocolate is fully melted and smooth.
  6. Dip Cookie Cup Rims: Dip the rim of each cookie cup into the melted chocolate coating, then return them to the baking sheet. Chill in the refrigerator for 15-20 minutes to allow the chocolate to set.
  7. Prepare Cannoli Filling: In a medium bowl, mix together the ricotta cheese, mascarpone cheese, powdered sugar, and vanilla extract until smooth and creamy.
  8. Fill Cookie Cups: Transfer the ricotta mixture into a piping bag or a Ziploc bag with the tip cut off. Generously pipe the filling into each chilled cookie cup.
  9. Garnish and Serve: Sprinkle mini chocolate chips on top of each filled cookie cup and dust with additional powdered sugar. Serve and enjoy!

Notes

  • Use whole milk ricotta for a richer, creamier filling; drain any excess liquid before mixing.
  • Chilling the cookie cups after dipping in chocolate helps prevent melting when filling.
  • Store assembled cookie cups in the refrigerator for up to 2 days for best freshness.
  • You can substitute mascarpone with cream cheese for a slightly different texture and flavor.
  • Use a silicone baking mat for easy cleanup and to prevent sticking when removing cookie cups.

Find it online: https://recipethrive.com/cannoli-cookie-cups-recipe/