Here’s a fun and delicious recipe for Cannoli Cookie Cups 🍪🍦
They’re like little handheld cannoli desserts—crispy, sweet, and creamy inside.
🍪 Cannoli Cookie Cups
Ingredients
For the cookie cups:
- 1 cup butter, softened
- 1 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
For the cannoli filling:
- 1 cup ricotta cheese (well-drained)
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- Optional mix-ins: mini chocolate chips, chopped pistachios, or a pinch of cinnamon
Optional toppings:
- Mini chocolate chips
- Chopped nuts
- Powdered sugar
Instructions
1. Make the cookie cups
- Preheat oven to 350°F (175°C). Grease a mini muffin pan.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Beat in egg and vanilla.
- In another bowl, whisk together flour, baking soda, and salt.
- Gradually mix dry ingredients into the wet until just combined.
- Press cookie dough into mini muffin pan cups (about 1 tablespoon per cup).
- Bake 10–12 minutes, until edges are lightly golden.
- Let cool completely, then carefully remove from pan.
2. Make the filling
- In a bowl, mix ricotta, powdered sugar, and vanilla until smooth.
- Stir in chocolate chips or nuts if desired.
3. Assemble
- Spoon or pipe the ricotta mixture into cooled cookie cups.
- Top with extra chocolate chips, chopped nuts, or a light dusting of powdered sugar.
- Chill for at least 30 minutes before serving for best texture.
Tips & Variations
- Sweetened ricotta: If ricotta tastes too tangy, add a little more powdered sugar.
- Chocolate cookie version: Swap half the flour for cocoa powder.
- Make ahead: Cookie cups can be baked a day in advance; fill just before serving.
- Mini dessert trays: Double the recipe for parties or holiday treats.
If you want, I can also give a faster, no-bake cannoli cup version that uses store-bought cookies.
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