Bringing together the nostalgic charm of cannoli and the pure comfort of sugar cookies, Cannoli Cookie Cups have all the flavor of traditional cannoli with a playful, bite-sized twist. Each golden cookie cup cradles a creamy, ricotta-mascarpone filling studded with mini chocolate chips, finished off with a gentle dusting of powdered sugar. These treats are made for sharing, perfect for every celebration from cozy family gatherings to festive parties, yet easy enough for a spontaneous weekday sweet. Every bite is a little festival of flavor, sure to bring joy to anyone lucky enough to try one.
Ingredients You’ll Need
Ingredients You’ll Need
Baking a batch of Cannoli Cookie Cups couldn’t be easier—just a handful of familiar ingredients come together for a dessert that dazzles. These essentials not only make the recipe fast and fun, they each bring their own special contribution, whether it’s texture, sweetness, or that signature cannoli creaminess.
- Refrigerated sugar cookie dough (16.5 oz): Skip the mixing bowl—this shortcut creates perfectly soft yet sturdy cups every time.
- Ricotta cheese (1 cup, drained): Draining ensures a thick, creamy filling that’s never soggy—be sure to remove excess moisture for best results.
- Mascarpone cheese (1/2 cup, softened): Adds velvety richness and helps mimic the classic cannoli texture—bring to room temperature for easy mixing.
- Powdered sugar (1/2 cup, plus extra for dusting): Sweetens the filling without graininess and creates that elegant cannoli finish.
- Vanilla extract (1/2 teaspoon): Lends depth and warmth, amplifying all those beloved bakery notes.
- Cinnamon (1/4 teaspoon): Just a pinch gives the filling a cozy, traditional Italian flavor.
- Mini chocolate chips (1/3 cup, plus more for garnish): Brings pops of chocolatey goodness in every bite—using mini chips guarantees you get some in every spoonful.
How to Make Cannoli Cookie Cups
Step 1: Prepare the Cookie Cups
Preheat your oven to 350°F and get out your trusty mini muffin tin. Give the cups a light mist of nonstick spray, or a quick rub with a bit of oil. Then, slice your sugar cookie dough into 24 even chunks. Drop a piece in each muffin well, pressing it gently up the sides. You’ll want to form a little bowl in every cup—this is your delicious (and edible!) vessel for the dreamy filling later on.
Step 2: Bake until Golden
Bake your cookie cups for 10–12 minutes, or until they look puffed and ever-so-slightly golden on the edges. The dough will rise while baking. As soon as they come out, carefully use the back of a spoon to gently press the centers down, creating that perfect cavity. Let the cups cool down completely in the pan—they’ll firm up as they rest and pop out easier.
Step 3: Whip Up the Cannoli Filling
While your cookie cups cool, it’s filling time! In a medium bowl, add your well-drained ricotta, softened mascarpone, powdered sugar, vanilla, and a hint of cinnamon. Beat everything together with a hand mixer until smooth and silky. Then, gently fold in those mini chocolate chips—you want flecks of chocolate in every bite.
Step 4: Fill and Garnish
Once the cookie cups are fully cooled, spoon or pipe your beautiful cannoli filling into each one. Go for a little swirl if you’re feeling fancy! Then, sprinkle with more mini chips and a delicate snowfall of powdered sugar for the classic cannoli look. They’re ready to dazzle, but just as irresistible chilled for later.
How to Serve Cannoli Cookie Cups
Garnishes
A flourish of mini chocolate chips and a dusting of powdered sugar make every Cannoli Cookie Cup feel special. If you love a little extra flair, try topping with tiny pieces of candied orange peel, crushed pistachios, or even a drizzle of melted chocolate. The finishing touches promise both visual appeal and even more bursts of flavor.
Side Dishes
Though Cannoli Cookie Cups easily steal the spotlight, they pair beautifully with fresh berries for a touch of tartness or a scoop of vanilla gelato to echo their Italian inspiration. For a cozy gathering, serve alongside espresso or strong coffee—there’s no better companion for that creamy, chocolate-studded filling.
Creative Ways to Present
Lay out your Cannoli Cookie Cups on a vintage platter for an old-world dessert bar, or stack them in colorful cupcake wrappers for easy passing at parties. For an extra treat, offer guests a “decorate your own” station with bowls of sprinkles, chopped nuts, and chocolate shavings so everyone can customize their own perfect cup.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Cannoli Cookie Cups (a rare occurrence!), keep them fresh by refrigerating in an airtight container. It’s best to store the cookie shells and filling separately if you can, then assemble right before serving for that just-made texture.
Freezing
Cannoli Cookie Cups adapt well to freezing! Store unfilled cookie cups in a freezer bag for up to two months. The filling itself can be made ahead, but freeze it separately for the best consistency—thaw in the fridge overnight before using, and give it a quick whip before filling.
Reheating
There’s no need to reheat these sweet treats—the magic is in their cool, creamy filling and crisp cookie cup. If your cookie shells feel soft after storage, a minute or two in a low oven (unfilled) will bring back some crunch. Always add the filling after the shells are fully cooled.
FAQs
Can I make Cannoli Cookie Cups ahead of time for a party?
Absolutely! Bake the cookie cups up to two days in advance and store them in an airtight container. Make the filling and keep it chilled. Simply fill the cups just before serving for the ultimate fresh bite.
What helps keep the cannoli filling from becoming watery?
The key is thoroughly draining your ricotta cheese before mixing—let it sit in a fine-mesh strainer or cheesecloth for best results. This keeps your filling thick, creamy, and never runny.
Can I use chocolate chip cookie dough instead of sugar cookie dough?
You can, but sugar cookie dough creates a more neutral base that lets the cannoli flavors shine. However, experimenting is half the fun! Try your favorite doughs and see which flavor pairs you love best.
How long do Cannoli Cookie Cups last after assembling?
Once filled, Cannoli Cookie Cups are at their best enjoyed within a day, but they’ll keep beautifully in the fridge for up to 2 days. For maxi-crunch, fill them as close to serving time as possible.
Is it possible to make Cannoli Cookie Cups gluten-free?
Yes! Simply swap in your favorite gluten-free sugar cookie dough for a treat everyone can savor. Double-check all labels to guarantee your ingredients suit your needs, and bake as directed.
Final Thoughts
These Cannoli Cookie Cups are the sort of joyful dessert that brings everyone to the table with a smile. If you’re looking for an easy, impressive sweet treat that tastes like a celebration, this recipe is bound to become a new favorite in your kitchen. Give them a go—your inner cannoli-lover (and your friends!) will thank you.
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Cannoli Cookie Cups Recipe
- Total Time: 27 minutes
- Yield: 24 cookie cups 1x
- Diet: Vegetarian
Description
These Cannoli Cookie Cups are a delightful twist on the classic Italian dessert. Crisp sugar cookie cups are filled with a creamy ricotta and mascarpone cheese mixture, studded with mini chocolate chips for a perfect bite-sized treat.
Ingredients
Sugar Cookie Cups:
- 1 (16.5 oz) roll refrigerated sugar cookie dough
Cannoli Filling:
- 1 cup ricotta cheese (drained)
- 1/2 cup mascarpone cheese (softened)
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 1/3 cup mini chocolate chips
- Additional powdered sugar and mini chips for garnish (optional)
Instructions
- Preheat the Oven: Preheat the oven to 350°F. Grease a mini muffin tin or spray with nonstick cooking spray.
- Prepare Cookie Cups: Cut cookie dough into 24 pieces. Press each into muffin cups and bake for 10–12 minutes until golden. Press centers down with a spoon and cool.
- Make Filling: Mix ricotta, mascarpone, powdered sugar, vanilla, and cinnamon until smooth. Fold in chocolate chips.
- Fill Cookie Cups: Spoon or pipe filling into cooled cups. Garnish with extra chips and powdered sugar if desired. Serve or chill before serving.
Notes
- Drain ricotta well for a thicker filling.
- Prepare cookie cups ahead for best texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 140
- Sugar: 10g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg
