Cannoli Cookie Cups: A Bite-Sized Twist on the Italian Classic
Introduction
If you love the rich, creamy flavor of a traditional cannoli but don’t have time to make pastry shells, let me introduce you to Cannoli Cookie Cups—a creative and crowd-pleasing dessert that gives you all the flavor of a classic Italian cannoli in a fun, no-fry cookie form. These sweet little cups are perfect for entertaining, holidays, or anytime you want to impress without the stress.
Why I Love This Recipe
This recipe is everything I want in a dessert: it’s got a buttery cookie base, a luscious creamy filling, and a pop of chocolate or pistachio crunch. It’s also way easier than rolling and frying cannoli shells, which means less mess and more fun. They’re the kind of treat that vanishes fast at parties—and makes people ask, “Wait, did you make these?”
Ingredients
For the Cookie Cups:
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
For the Cannoli Filling:
- 1 cup ricotta cheese, well-drained
- ½ cup mascarpone cheese
- ½ cup powdered sugar
- ½ tsp vanilla extract
- ¼ tsp cinnamon
- ¼ cup mini chocolate chips
For Garnish:
- Powdered sugar
- Extra mini chocolate chips or chopped pistachios
Ingredient Notes & Substitutions
- Ricotta: Drain it thoroughly—wet ricotta will make your filling runny. Use cheesecloth or paper towels in a strainer overnight for best results.
- Mascarpone: Adds creaminess and helps stabilize the filling. Cream cheese can be substituted in a pinch, but mascarpone gives that authentic richness.
- Flavors: Add a splash of orange zest or a drop of almond extract for a flavor twist.
Step-by-Step Instructions
- Preheat & Prep:
- Preheat oven to 350°F (175°C). Lightly grease a mini muffin tin.
- Make the Cookie Dough:
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until smooth.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture until a dough forms.
- Shape the Cookie Cups:
- Roll the dough into small balls (about 1 tablespoon each) and place in the mini muffin wells.
- Use your thumb or a small spoon to press each ball into a cup shape.
- Bake:
- Bake for 10–12 minutes, or until the edges are lightly golden.
- Let cool in the pan for 5 minutes, then gently remove and cool completely on a wire rack.
- Make the Filling:
- In a mixing bowl, beat together the drained ricotta, mascarpone, powdered sugar, vanilla extract, and cinnamon until smooth.
- Fold in the mini chocolate chips.
- Assemble:
- Spoon or pipe the filling into the cooled cookie cups.
- Garnish with a dusting of powdered sugar, more mini chips, or crushed pistachios.
- Serve or Chill:
- Enjoy immediately or refrigerate until ready to serve. Best served the same day for ideal texture.
Tips for Success
- Drain that ricotta: Seriously. This step makes or breaks your filling. Wet ricotta = sad cannoli.
- Use a piping bag: For cleaner, more professional-looking cups.
- Make ahead: Bake the cups and prepare the filling separately. Store the cups at room temp and fill them the day of for freshness.
Serving Suggestions and Pairings
These cookie cups are stunning on a dessert tray with:
- Brownie Batter Dip for chocolate lovers
- Easy Coconut Macaroons for something chewy and light
- Rainbow Sprinkle Cookies for a colorful contrast
- No-Bake Oreo Cream Pie as a complementary creamy dessert
- Chocolate Chip Cookie Dough Brownie Bombs for a decadent finish
Pair them with espresso, cappuccino, or even a glass of dessert wine like Moscato.
Storage Tips
- Store assembled cookie cups in an airtight container in the fridge for up to 3 days.
- For best results, store cookie shells and filling separately and assemble just before serving.
- The filling can be made up to 2 days ahead and kept chilled.
More Recipes You’ll Love
Keep the dessert train rolling with these favorites:
- These Chocolate Chip Cookie Dough Brownie Bombs
- This Brownie Batter Dip
- These Easy Coconut Macaroons
- No-Bake Oreo Cream Pie
- Rainbow Sprinkle Cookies
Final Thoughts
These Cannoli Cookie Cups are the kind of dessert that looks fancy but feels fun—just the way I like it. With simple ingredients and easy steps, they’re a must-try for cookie and cannoli fans alike. Whether you’re making them for a party or treating yourself mid-week, these sweet bites always hit the spot.
If you try them, leave a comment or tag @chefmaniac with your pics—we’d love to see your creations! Be sure to follow for more no-fuss dessert recipes coming your way.
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