If you’re craving a delightful twist on a classic Italian treat, this Cannoli Cookie Cups Recipe is an absolute must-try. Imagine crisp, buttery sugar cookie shells filled with a luscious, creamy blend of ricotta and mascarpone, accented by sweet vanilla and a hint of cinnamon, plus the surprise crunch of mini chocolate chips nestled within. These mini desserts are not only visually charming but truly deliver on flavor, making them the perfect bite-sized indulgence for any occasion. Whether you’re serving them at a dinner party or indulging in a quiet night treat, this recipe promises a joyful experience from start to finish.
Ingredients You’ll Need
Getting started on these Cannoli Cookie Cups is a breeze since the ingredients are straightforward yet essential. Each component plays a crucial role: the sugar cookie dough forms a sturdy, golden cup; the ricotta and mascarpone create a luscious filling; and the cinnamon and vanilla bring warmth and depth. Let’s see what you’ll need to make this magic happen!
- 1 roll (16.5 oz) refrigerated sugar cookie dough: Provides the perfect base for your cookie cups, crisp and buttery when baked.
- 1 1/4 cups ricotta cheese (well-drained): Adds creaminess and a subtle tang, essential for authentic cannoli flavor.
- 1/2 cup mascarpone cheese: Elevates the filling with smooth richness and a silky texture.
- 1/2 cup powdered sugar: Sweetens the filling delicately without overpowering the cheeses.
- 1/2 teaspoon vanilla extract: Brings aromatic sweetness and warmth to the filling mixture.
- 1/4 teaspoon ground cinnamon: Offers a cozy undertone that complements the ricotta beautifully.
- 1/3 cup mini chocolate chips: Provides delightful bursts of chocolate flavor throughout the filling.
- Extra chocolate chips or chopped pistachios for garnish: Adds contrast in color and a pleasing crunch for a polished finish.
How to Make Cannoli Cookie Cups Recipe
Step 1: Prepare the Cookie Shells
Start by preheating your oven to 350°F (175°C) and greasing a mini muffin tin with nonstick spray. Slice the refrigerated sugar cookie dough into 24 even pieces—this ensures uniform cookie cups. Press each piece firmly into the bottom and along the sides of the muffin cups, molding little shells. Bake them for about 10 to 12 minutes or until they become a lovely golden color and feel set. Right after they come out of the oven, gently press down the center with the back of a spoon or measuring spoon to create a cup shape. Allow them to cool completely within the pan so they maintain their form.
Step 2: Make the Creamy Filling
While the cookie cups cool, mix together the filling. In a bowl, beat the ricotta, mascarpone, powdered sugar, vanilla extract, and ground cinnamon until the mixture is smooth and velvety. The combination of these ingredients creates the signature creamy texture that makes this Cannoli Cookie Cups Recipe stand out. Stir in the mini chocolate chips, distributing them evenly for little surprises within every bite.
Step 3: Fill and Chill
Once the cookie cups are completely cooled, it’s time to fill them. You can either pipe the filling with a piping bag for a neat presentation or spoon it in with a small spoon—both ways work beautifully. Top each one with extra chocolate chips or sprinkle on some chopped pistachios for that perfect crunch and pop of color. Pop the filled cookie cups into the fridge for 15 to 20 minutes to chill and set before serving.
How to Serve Cannoli Cookie Cups Recipe
Garnishes
Garnishing your Cannoli Cookie Cups elevates their show-stopping appeal. Chopped pistachios add vibrant green flecks and a nutty crunch that contrasts with the creamy filling. Alternatively, extra mini chocolate chips make the dessert even more indulgent and chocolatey. You can even dust a light sprinkle of powdered sugar for a classic finishing touch that makes these little cups look irresistible.
Side Dishes
These cookie cups are wonderfully versatile but pair especially well with simple accompaniments such as fresh berries or a small scoop of vanilla gelato. The fresh fruit adds brightness that cuts through the richness, while gelato enhances the dessert’s Italian roots. Additionally, serving a cup of espresso or strong coffee alongside complements the sweet and creamy flavors perfectly.
Creative Ways to Present
For a festive touch, arrange the Cannoli Cookie Cups Recipe on a tiered dessert stand to impress your guests visually. You can also place them inside decorative cupcake liners to make serving and eating even easier. If you want to experiment, try adding a drizzle of melted chocolate or a raspberry coulis over the top just before serving for an elegant flair that will wow everyone at the table.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers, store them in an airtight container in the refrigerator. The cookie cups will keep their texture and freshness for up to one day. Bear in mind that they are best enjoyed the same day for maximum crispness.
Freezing
While it’s not recommended to freeze the filled Cannoli Cookie Cups due to the creamy filling’s delicate texture, you can freeze the baked cookie shells. Place the cooled shells in a freezer-safe container for up to one month. When ready to use, thaw them completely before filling.
Reheating
To enjoy the cookie cups with their original crispness, avoid reheating the filled cups. If you want to warm the cookie shells, remove the filling and gently reheat the shells in a low oven for a few minutes, then cool before refilling. This way, you maintain that perfect combination of crunchy shell and creamy filling every time.
FAQs
Can I use homemade sugar cookie dough instead of refrigerated dough?
Absolutely! Homemade sugar cookie dough can work beautifully for this recipe. Just make sure the dough has a firm enough consistency to hold the cup shape during baking.
How do I prevent the ricotta cheese from making the filling runny?
Draining the ricotta overnight in cheesecloth or a fine mesh sieve is key to removing excess moisture. This step helps achieve a thick, creamy filling that holds nicely inside the cookie cups.
Can I make these cookie cups vegan or dairy-free?
While this recipe relies on ricotta and mascarpone, you could experiment with plant-based cream cheese and vegan cookie dough alternatives, but the texture and flavor will differ from the classic version.
Is it necessary to chill the cookie cups before serving?
Chilling helps the filling set and enhances the overall flavor by melding the ingredients together. It’s a simple step that takes these Cannoli Cookie Cups Recipe treats from great to unforgettable.
Can I prepare Cannoli Cookie Cups ahead of time for a party?
You can bake the cookie shells a day ahead and keep them refrigerated or frozen. Fill and garnish them shortly before serving to preserve freshness and crispness.
Final Thoughts
This Cannoli Cookie Cups Recipe is one of those delightful discoveries that feel both nostalgic and refreshingly new. The combination of crispy cookie shells and creamy, luscious filling makes it a guaranteed crowd-pleaser every single time. Whether you’re making them for a special event, a holiday treat, or a sweet weekend project, I encourage you to dive in and enjoy the process as much as the delicious results. Trust me, once you try these charming little desserts, you’ll find yourself coming back for more!
Print
Cannoli Cookie Cups Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes (plus chilling time)
- Yield: 24 mini cookie cups
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Description
Delightfully easy Cannoli Cookie Cups combine the crisp, buttery goodness of baked sugar cookie shells with a creamy, sweet ricotta-mascarpone filling studded with mini chocolate chips. This no-fuss dessert brings together classic cannoli flavors in an approachable mini cookie cup form, perfect for parties or a sweet treat at home.
Ingredients
Cookie Cups
- 1 roll (16.5 oz) refrigerated sugar cookie dough
Filling
- 1 1/4 cups ricotta cheese, well-drained
- 1/2 cup mascarpone cheese
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/3 cup mini chocolate chips
Garnish
- Extra chocolate chips or chopped pistachios, for garnish
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Grease a mini muffin tin with nonstick spray to ensure easy removal of cookie cups after baking.
- Form Cookie Shells: Slice the refrigerated sugar cookie dough into 24 even pieces. Press each piece into the bottom and up the sides of each muffin cup, shaping a small cup or shell perfectly to hold the filling later.
- Bake Cookie Cups: Place the muffin tin in the oven and bake for 10–12 minutes, or until the cookie shells are golden and fully set. This ensures a crisp exterior while maintaining shape.
- Create Cups: Immediately after removing from the oven, gently press down the center of each cookie with a spoon or the back of a measuring spoon to form a cup shape, perfect for filling.
- Cool Completely: Allow the cookie cups to cool completely in the muffin tin. This step prevents the filling from melting when added.
- Prepare Filling: In a mixing bowl, beat together the well-drained ricotta, mascarpone cheese, powdered sugar, vanilla extract, and ground cinnamon until smooth and creamy.
- Add Chocolate Chips: Fold in the mini chocolate chips to the filling mixture, adding texture and flavor reminiscent of traditional cannoli.
- Fill Cookie Cups: Once the cookie shells are cooled, spoon or pipe the ricotta filling evenly into each cookie cup for a beautiful presentation.
- Garnish and Chill: Garnish each filled cookie cup with extra chocolate chips or chopped pistachios as desired. Chill the completed cookie cups in the refrigerator for 15–20 minutes before serving to set the filling and enhance flavors.
Notes
- For best results, drain the ricotta cheese overnight using a cheesecloth or fine mesh sieve to prevent the filling from being too runny.
- These cookie cups are best served chilled and consumed the same day to maintain the crispness of the cookie shell.
