Description
Delightful Cannoli Cookie Cups combine soft chocolate chip cookie shells filled with a creamy mascarpone and ricotta filling, perfect for an easy yet indulgent dessert that captures the classic flavors of traditional cannoli in a fun, bite-sized form.
Ingredients
Scale
Cookie Cups
- 1 (16-oz) package chocolate chip cookie dough
- Cooking spray, for greasing mini muffin pan
Cannoli Filling
- 6 Tbsp heavy whipping cream, cold
- 4 oz mascarpone cheese
- ¼ cup powdered sugar
- ½ cup ricotta cheese
- 1 tsp vanilla extract
- Optional toppings: mini chocolate chips or chopped pistachios
Instructions
- Preheat and prepare pan: Preheat the oven to 350ºF (175ºC). Lightly spray a mini muffin pan with cooking spray to prevent sticking of the cookie dough.
- Bake cookie cups: Divide the chocolate chip cookie dough evenly into the prepared mini muffin pan cups. Bake in preheated oven for 15 to 18 minutes or until golden brown. Remove from oven, and while still warm, press down the center of each cookie with a tart tamper to create a cup shape. Then transfer the cookie cups onto a wire rack to cool completely.
- Whip cream: In a medium bowl, beat the cold heavy whipping cream using an electric mixer until stiff peaks form, indicating the cream holds its shape well.
- Prepare filling: In a separate large bowl, beat the mascarpone cheese and powdered sugar until smooth with an electric mixer. Then gently fold in the ricotta cheese and vanilla extract, mixing on low just until combined. Finally, carefully fold the whipped cream into the mascarpone mixture, maintaining the creamy, airy texture.
- Fill cookie cups: Spoon or pipe the ricotta and mascarpone cannoli filling into a pastry bag. Fill each cooled cookie cup generously with the cream mixture.
- Add toppings and chill: Sprinkle the filled cookie cups with mini chocolate chips or chopped pistachios if desired. Place the assembled cannoli cookie cups on a baking tray and refrigerate until ready to serve, allowing the filling to set for best flavor and texture.
Notes
- Use room temperature ingredients for the filling except for the cold whipping cream which whips best chilled.
- The tart tamper or a similar tool can be substituted with the back of a large spoon or a small glass to shape the cookie centers.
- These cookie cups are best served the same day but can be refrigerated for up to 24 hours.
- For a different twist, try adding citrus zest (like orange or lemon) to the filling.
- If you prefer a dairy-free option, substitute mascarpone and ricotta with coconut cream and use a dairy-free powdered sugar.
