Cannoli Cookie Cups

If you love classic cannoli, these Cannoli Cookie Cups are about to become your new favorite dessert. They have everything that makes cannoli so irresistible—creamy ricotta filling, a hint of cinnamon, mini chocolate chips, and that rich, sweet finish—but in an easy, adorable cookie cup form. They’re elegant enough for holidays and parties, but simple enough to make whenever you want something special.

What makes this recipe such a winner is the contrast of textures. The cookie cups are soft with lightly golden edges, while the filling is smooth, rich, and perfectly sweet. Every bite feels a little fancy, but the process is straightforward and approachable, even for home bakers who want an impressive dessert without a lot of stress.

These mini treats are ideal for dessert trays, family gatherings, showers, holidays, or anytime you want a hand-held dessert that looks bakery-worthy and tastes even better.

Why I Love This Recipe

I love this recipe because it turns a traditional dessert into something fun, portable, and easy to serve. Instead of dealing with shells and filling them at the last minute, you get a sturdy cookie cup that holds the creamy cannoli mixture beautifully.

Another reason I keep coming back to these is how crowd-friendly they are. Everyone loves individual desserts, and these little cups make a big impression on a dessert table. They look polished, they’re easy to pick up, and they disappear fast.

I also appreciate that the filling tastes rich and classic without being overly heavy. The combination of ricotta and mascarpone gives it that signature cannoli flavor with a smooth, luscious texture that pairs perfectly with the tender cookie base.

Ingredients

For the Cookie Cups

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

For the Cannoli Filling

• 1 cup ricotta cheese, well-drained
• 1/2 cup mascarpone cheese
• 1/2 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• 1/4 cup mini chocolate chips

For Garnish

• Powdered sugar, for dusting
• Extra mini chocolate chips or chopped pistachios

Swaps and Notes

These Cannoli Cookie Cups are easy to customize depending on your taste or what you have on hand.

• Drain the ricotta well for the best thick, creamy filling. Overnight in the refrigerator works great.
• A pinch of orange zest in the filling adds a bright, classic cannoli-inspired twist.
• Chopped pistachios add crunch and a beautiful pop of color on top.
• Mini chocolate chips work best because they blend evenly into the filling without overwhelming each bite.
• For a slightly deeper flavor, you can add a touch more cinnamon or a drop of almond extract.

The biggest tip here is not to rush the cooling step. The cookie cups need to cool completely before filling, or the cannoli mixture can soften too much.

How to Make Cannoli Cookie Cups

1. Preheat and prepare the pan

Preheat your oven to 350°F (175°C). Grease a mini muffin tin well so the cookie cups release easily after baking.

2. Cream the butter and sugars

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.

3. Add the egg and vanilla

Mix in the egg and vanilla extract until fully combined.

4. Combine the dry ingredients

In a separate bowl, whisk together the flour, baking powder, and salt.

5. Make the dough

Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.

6. Shape the cookie cups

Roll the dough into small balls and place them into the mini muffin tin. Press each one into a cup shape, making a small well in the center.

7. Bake

Bake for 10 to 12 minutes, or until the edges are lightly golden. Let the cookie cups cool in the pan for about 5 minutes before gently removing them to a wire rack to cool completely.

8. Prepare the filling

In a medium bowl, beat together the drained ricotta, mascarpone, powdered sugar, vanilla extract, and cinnamon until smooth. Fold in the mini chocolate chips.

9. Fill and garnish

Spoon or pipe the filling into the cooled cookie cups. Dust with powdered sugar and garnish with extra mini chocolate chips or chopped pistachios.

10. Serve or chill

Serve immediately for the freshest texture, or refrigerate until ready to serve.

Tips for Success

Drain the ricotta thoroughly so the filling stays thick and pipeable. Excess moisture can make the filling loose and affect the texture of the final dessert.

Grease the mini muffin pan well and avoid overbaking the cookie cups. You want them lightly golden, not overly crisp, so they stay tender and easy to bite into.

If you want a cleaner presentation, use a piping bag or zip-top bag with the corner snipped off to fill the cups neatly.

For another fun hand-held dessert idea, these Hot Chocolate Cookie Cups are a festive favorite worth trying too.

Serving Suggestions and Pairings

Cannoli Cookie Cups are perfect on a dessert platter with coffee, espresso, cappuccino, or a simple cup of tea. Their creamy filling and sweet cookie base make them an ideal finish to a dinner party or holiday meal.

For a fuller dessert spread, pair them with other bite-sized sweets like Chocolate Chip Cookie Bites for a mix of textures and flavors.

If you’re creating a party table with both savory and sweet options, something elegant and easy like Baked Brie Appetizer makes a great starter before dessert.

For holiday trays and special occasions, these also pair beautifully with rich make-ahead treats like Pecan Pie Bars or cute themed sweets like Chocolate Oreo Hearts.

Nutritional Information Per Serving

Estimated per cookie cup:

• Calories: 140 kcal
• Carbohydrates: 15g
• Fat: 8g
• Protein: 2g
• Sugar: 9g
• Sodium: 55mg

These values are approximate and may vary based on ingredient brands and portioning.

Storage and Leftover Tips

Store filled Cannoli Cookie Cups in an airtight container in the refrigerator for up to 2 days. Because of the dairy-based filling, they should stay chilled until serving time.

For the best texture, you can also make the cookie cups ahead of time and store them unfilled at room temperature for up to 3 days. Then prepare the filling and assemble shortly before serving.

If making ahead for a party, keep the filling and cups separate until closer to serving so the cups stay as fresh as possible.

More Recipes You Will Love

If you loved these Cannoli Cookie Cups, here are a few more treats to add to your baking list:

• Hot Chocolate Cookie Cups for another adorable dessert cup idea
• Chocolate Chip Cookie Bites for an easy bite-sized sweet
• Pecan Pie Bars for a rich, crowd-pleasing dessert
• Chocolate Oreo Hearts for a fun no-bake option
• Baked Brie Appetizer if you’re planning a full entertaining menu

Final Thoughts

Cannoli Cookie Cups are one of those desserts that feel both classic and playful at the same time. They take the beloved flavors of traditional cannoli and transform them into a simple, crowd-friendly treat that looks beautiful on any dessert table.

They’re creamy, sweet, lightly spiced, and easy to customize with chocolate chips, pistachios, or a little orange zest. Whether you’re baking for a party, holiday, or just because you want something a little special, this recipe is a keeper.

If you make these Cannoli Cookie Cups, share your favorite garnish or twist, and keep following along for more easy, impressive recipes from Jason Griffith at Chef Maniac.