Cannoli Cookie Cups
These Cannoli Cookie Cups are the perfect way to satisfy your sweet tooth! Made with a cookie cup base and filled with a creamy cannoli filling, these treats are always a hit with the whole family.
We love cookies and we love cannoli so why not combine the two for a delicious treat? These cannoli cookies are the perfect combination of crispy and creamy, giving you all the flavors of a classic cannoli in one bite-sized cookie.
Table of contents
❤️ Why You’ll Love This Recipe
- You only need simple ingredients, so these mini-sized treats are cheaper than buying them at your favorite restaurant or grocery store.
- These cookie cups are great for special occasions, holidays, or just when you are craving a sweet treat.
- They are also so easy to make that even beginners can do it!
Do you love cannoli as much as we do? If so, you may also enjoy this Cannoli dip!
🛒Ingredients
You only need a few simple ingredients to help make this bite sized treat. Pick up these ingredients on your next trip to the grocery store so you can enjoy this dessert recipe.
- butter
- sugar
- brown sugar
- vanilla
- eggs
- flour
- salt
- baking soda
- mini chocolate chips
- whole milk ricotta chees
- mascarpone cheese
- powdered sugar
See the recipe card below for quantities.
🔪 How to Make These Mini Cannoli Cookie Cups
This is a quick overview of the steps needed to make this simple dessert. You can find the full instructions in the printable recipe card at the bottom of this post.
In a large bowl, beat the butter, sugar and brown sugar together until light and fluffy. Add in the eggs and vanilla and continue to beat for an additional minute.
In a small bowl, whisk the flour, salt and baking soda together. Add it to the butter mixture and mix until the flour has been fully incorporated.
Gently fold in the chocolate chips.
Scoop about a tablespoon of dough into each mini muffin cup.
Using the bottom of a small measuring spoon that’s been dipped in flour, press into the center of each cup to create a small well.
Bake in a 350 degree preheated oven for 12 – 15 minutes. Press down the center of the cookie cups again. Then cool completely.
In a large bowl combine the ricotta and mascarpone cheese. Add in the vanilla and powdered sugar and continue to beat until smooth.
Place in a piping bag to fill the cookie cups. Then sprinkle the top with chocolate chips.
🥄 Equipment
This is a quick list of the equipment that you need to make this easy recipe.
- mini muffin pan
- mixing bowls
- electric mixer
- tablespoon
- piping bag
🥫 Storage
Storage – Store these cannoli cookie cups in an airtight container in the fridge for up to 3 days.
Freezing – You can also freeze these cookie cups by placing them in an airtight container or freezer bag and storing them in the freezer for up to three months. When you’re ready to enjoy, simply thaw them at room temperature for about 30 minutes before serving.
Serve With
These cannoli cups are delicious when served with a hot cup of coffee or a tall glass of milk. You can also serve them with your favorite meal such as this Louisiana Fried Chicken.
💭 Tips
Here are a few tips that you can use to ensure that this simple dessert recipe turns out perfectly for you when you make it.
- Use room-temperature ingredients for the cookie dough, so that you get a smooth dough that mixes well.
- You may need to press the cookie cups down more than once, we’ve found a tablespoon works best.
- For this recipe, we do not recommend that you use paper liners.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
The filling is made of a mixture of ricotta and mascarpone cheese.
It means “little tube” however for this recipe we are using cookie cups instead of tubes.
🍽 More Chocolate Chip Recipes
Do you enjoy chocolate chip treats? If so, try these delicious recipes:
- Crunchy Chocolate Chip Cookies
- Chocolate Chip Snowball Cookies
- Chocolate Chip Espresso Shortbread Bars
🧾Recipe Card
Want to make this cannoli cookie cups recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Cannoli Cookie Cups
Equipment
- mini muffin pan
- mixing bowls
- Electric mixer
- tablespoon
- Piping bag
Ingredients
For the cup
- 1 cup butter softened
- ½ cup sugar
- 1 ½ cup brown sugar
- 2 teaspoons vanilla
- 2 eggs
- 3 cups flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ cup mini chocolate chips
For the Filling
- 2 cup whole milk ricotta cheese-drained
- 12 ounces mascarpone cheese
- 1 ½ teaspoon vanilla
- 1 ½ cup powdered sugar
- ½ cup mini chocolate chips
Instructions
- Preheat the oven to 350 degrees. Grease a mini muffin pan (if not using a silicone pan).
- In a large bowl, beat the butter, sugar and brown sugar together until light and fluffy.
- Add in the eggs and vanilla and continue to beat for an additional minute.
- In a small bowl, whisk the flour, salt and baking soda together.
- Add it to the butter mixture and mix until the flour has been fully incorporated in.
- Stir in the mini chocolate chips.
- Scoop about a tablespoon of dough into each mini muffin cup and using the bottom of a small measuring spoon that’s been dipped in flour, press into the center of each cup to create a small well.
- Place the pan into the oven and bake for 12-15 minutes, until the cookies turn golden brown.
- You may need to repeat the indent as they bake as the centers will rise in the oven.
- Take the back of a teaspoon and press the center back down to create the indent.
- Remove and allow to cool completely in the pan so they retain their shape.
- Once cooled, turn out onto a cooling rack and repeat until all the dough has been used.
- To make the filling, place the ricotta and mascarpone cheese in a large bowl and beat until smooth and creamy.
- Add in the vanilla and powdered sugar and continue to beat until smooth.
- Place into a piping bag with a tip of choice and pipe into the center of each cup to fill it.
- Sprinkle the tops with the mini chocolate chips.
Notes
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
