Description
These Cannoli Cookie Cups are a simple bite-sized dessert with buttery sugar cookie shells filled with a creamy ricotta and mascarpone cannoli filling, then topped with mini chocolate chips, chopped pistachios, and a light dusting of powdered sugar.
Ingredients
Scale
- 16.5 ounces refrigerated sugar cookie dough
- 1 cup whole milk ricotta cheese, drained
- 4 ounces mascarpone cheese
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/3 cup mini chocolate chips
- 2 tablespoons chopped pistachios
- 1 tablespoon powdered sugar, for dusting
Instructions
- Preheat the oven to 350°F and lightly grease a 24-cup mini muffin pan.
- In a medium bowl, beat together the drained ricotta cheese, mascarpone cheese, powdered sugar, vanilla extract, and ground cinnamon until smooth and creamy. Fold in the mini chocolate chips, then refrigerate the filling.
- Divide the sugar cookie dough into 24 equal pieces and press each piece into the bottom and slightly up the sides of each mini muffin cup.
- Bake for 12 to 14 minutes, until the edges are lightly golden. If the centers puff up, gently press them down with the back of a small spoon while still warm.
- Let the cookie cups cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
- Spoon or pipe the chilled filling into the cooled cookie cups.
- Top with chopped pistachios, extra mini chocolate chips if desired, and a light dusting of powdered sugar before serving.
Notes
- Drain the ricotta well for a thicker, creamier filling.
- Fill the cookie cups close to serving time for the best texture.
- The unfilled cookie cups can be made a day ahead and stored in an airtight container.
- For a citrus twist, stir a little orange zest into the filling.
Nutrition
- Serving Size: 1 cookie cup
- Calories: 115
- Sugar: 9g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 12mg
Keywords: cannoli cookie cups, mini cannoli dessert, ricotta dessert, easy Italian-inspired dessert, cookie cup recipe