If you adore the luscious flavors of traditional Italian desserts but want a fun twist, this Cannoli Cookie Cups Recipe is going to be your new go-to treat. Imagine biting into a perfectly golden chocolate chip cookie shaped like a tiny cup, filled with a creamy, dreamy ricotta and mascarpone filling that melts in your mouth—each bite is a blissful harmony of textures and flavors. Whether you’re hosting a party, surprising loved ones, or just craving something sweet and special, these cookie cups bring that classic cannoli experience in an easy, handheld form that’s as charming as it is delicious.
Ingredients You’ll Need
Every ingredient in this Cannoli Cookie Cups Recipe plays an essential role in creating the perfect balance of sweet and creamy, with just the right hint of vanilla and chocolate. These simple pantry staples come together to deliver a show-stopping dessert that’s as delightful to make as it is to eat.
- Chocolate chip cookie dough: Provides the perfectly chewy and golden cookie base that forms the cup shape.
- Heavy whipping cream (cold): Whipped to stiff peaks, it gives the filling lightness and that irresistible fluffy texture.
- Mascarpone cheese: Adds richness and a silky smooth consistency to the filling, giving that authentic Italian touch.
- Powdered sugar: Sweetens the filling gently without overpowering the delicate cheeses.
- Ricotta cheese: Brings a creamy tang that balances the mascarpone beautifully in the filling.
- Vanilla extract: Infuses the filling with warm, comforting aroma that enhances every bite.
How to Make Cannoli Cookie Cups Recipe
Step 1: Prepare the Cookie Cups
Start by preheating your oven to 350ºF and lightly spraying a mini muffin pan with cooking spray to prevent sticking. Take the chocolate chip cookie dough and press a small amount into each muffin cup, making sure it reaches up the sides slightly. Bake these cookie cups for about 15 to 18 minutes until they’re a gorgeous golden brown. When they come out of the oven, press the centers gently with a tart tamper to create a little well—the perfect pocket for the creamy filling. Let them cool completely on a wire rack before moving on to the filling.
Step 2: Whip the Cream
While your cookie cups are cooling, grab your chilled heavy cream and beat it with an electric mixer until it forms stiff peaks. This whipped cream will lighten up the rich mascarpone and ricotta blend, giving your filling a velvety texture that’s heavenly and not too dense.
Step 3: Make the Ricotta Filling
In a separate bowl, beat the mascarpone cheese together with powdered sugar until the mixture is smooth and luscious. Then, add in the ricotta cheese and vanilla extract, mixing gently on low speed until it’s well combined but still fluffy. Finally, fold in the whipped cream carefully with a spatula to keep the airy feel intact. This filling is what turns these cookie cups into a scrumptiously authentic Italian-inspired dessert.
Step 4: Assemble the Cannoli Cookie Cups
Transfer your creamy filling into a pastry bag for neat and easy piping. Gently fill each cooled cookie cup with this luscious ricotta mixture until fully stuffed. For an extra touch of delight, sprinkle the tops with mini chocolate chips or finely chopped pistachios—it adds a lovely crunch and visual appeal. Chill your cannoli cookie cups in the refrigerator until you’re ready to serve, letting the flavors meld together beautifully.
How to Serve Cannoli Cookie Cups Recipe
Garnishes
A little sprinkle goes a long way! Mini chocolate chips or chopped pistachios on top not only add a pop of color but also give that classic texture contrast you love in cannoli. Feel free to dust with a touch of powdered sugar for that extra festive look—it’ll make these mini treats even more irresistible.
Side Dishes
Since these Cannoli Cookie Cups Recipe bites are rich and decadent, pairing them with fresh seasonal fruit like strawberries or raspberries provides a refreshing balance. A light cup of espresso or a glass of sweet Moscato can complement the creamy sweetness perfectly, turning your dessert into an experience worth savoring.
Creative Ways to Present
Thinking of making your dessert table unforgettable? Arrange the cookie cups on a tiered stand for a charming visual effect or place them in pretty mini cupcake liners to keep things tidy and elegant. You can even serve them alongside small bowls of extra filling or dipping sauces like dark chocolate ganache or salted caramel for guests to customize their sweet indulgence.
Make Ahead and Storage
Storing Leftovers
If you have any left after the party (unlikely, but just in case!), store your cannoli cookie cups in an airtight container in the refrigerator. They’ll remain fresh and creamy for up to 3 days. The cookie cups will maintain their chewy texture, and the filling will stay smooth and delicious without losing its charm.
Freezing
For longer storage, you can freeze the cookie cups before filling. Bake the cookie cups as directed, cool completely, then freeze them in a single layer on a baking sheet until solid. Transfer them to a freezer-safe container or bag for up to 2 months. When ready to enjoy, thaw completely and then fill with the cannoli cream just before serving for the best texture.
Reheating
Because the cookie cups are best enjoyed cool when filled, we don’t recommend reheating the filled treats. If you want to warm the cookie cups on their own, gently heat them in the oven at a low temperature for a few minutes, then cool before piping in the filling. This way, you get the perfect balance of warm cookie and cool creamy filling.
FAQs
Can I use homemade cookie dough instead of store-bought?
Absolutely! Homemade chocolate chip cookie dough works beautifully in this Cannoli Cookie Cups Recipe. Just make sure your dough is well-chilled and not too sticky so it holds its shape in the muffin pan.
Is there a substitute for mascarpone cheese?
If you can’t find mascarpone, cream cheese softened with a little heavy cream can work in a pinch, though the flavor will be slightly different. For the most authentic taste, try to use mascarpone if possible.
Can these be made dairy-free?
You can adapt the recipe using dairy-free cream cheese, coconut whipped cream, and dairy-free cookie dough. The texture and flavor will shift somewhat, but it’s a lovely option for those with dietary restrictions.
How long do Cannoli Cookie Cups last once filled?
Because of the fresh cheese filling, it’s best to enjoy these cookie cups within 3 days of filling. Keep them refrigerated and covered to preserve freshness.
Can I make these without a mini muffin pan?
A mini muffin pan is ideal for shaping the cookie cups, but if you don’t have one, you can try using silicone mini muffin molds or even small cupcake liners set inside a muffin tin. Just be gentle pressing the dough to form the cup shape.
Final Thoughts
This Cannoli Cookie Cups Recipe is truly one of those magical desserts that brings the joy of a classic Italian treat into a fun and approachable form. The combination of chewy cookie shells with velvety, sweet ricotta filling is like a little piece of happiness in every bite. Whether you’re treating yourself or sharing with friends, these cookie cups are sure to become a favorite, so don’t hesitate to try them soon—you’ll love how easy and delicious they are!
Print
Cannoli Cookie Cups Recipe
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Description
Delight in these irresistible Cannoli Cookie Cups that combine the classic flavors of cannoli filling with the comforting touch of freshly baked chocolate chip cookie cups. Each bite features a crisp cookie cup filled with a luscious blend of ricotta, mascarpone, and whipped cream, creating a perfect handheld dessert for any occasion.
Ingredients
Cookie Cups
- 1 (16-oz) package chocolate chip cookie dough
- Cooking spray (for greasing the muffin pan)
Cannoli Filling
- 6 Tbsp cold heavy whipping cream
- 4 oz mascarpone cheese
- ¼ cup powdered sugar
- ½ cup ricotta cheese
- 1 tsp vanilla extract
- Optional toppings: mini chocolate chips or chopped pistachios
Instructions
- Preheat and Prepare: Preheat your oven to 350ºF. Generously spray a mini muffin pan with cooking spray to prevent sticking and ensure easy removal of the cookie cups.
- Bake Cookie Cups: Place a portion of the chocolate chip cookie dough into each muffin cup. Bake for 15 to 18 minutes or until the cookie cups are golden brown around the edges. Once baked, immediately press down the center of each cookie with a tart tamper to create a well for the filling. Carefully remove the cookie cups from the pan and allow them to cool completely on a wire rack.
- Whip the Cream: In a medium bowl, beat the cold heavy whipping cream with an electric mixer until stiff peaks form. This whipped cream will add lightness and volume to the filling.
- Prepare Cannoli Filling: In a separate bowl, beat mascarpone cheese and powdered sugar with an electric mixer until smooth and creamy. Add the ricotta cheese and vanilla extract to this mixture and mix on low speed just until combined. Gently fold in the whipped cream to maintain a fluffy texture.
- Fill Cookie Cups: Transfer the ricotta and mascarpone filling into a pastry bag. Carefully pipe the creamy filling into the cooled cookie cups, filling each generously.
- Garnish and Chill: Optionally, sprinkle the filled cookie cups with mini chocolate chips or chopped pistachios for added texture and flavor. Place the cannoli cookie cups on a baking tray and refrigerate until ready to serve to allow the filling to set.
Notes
- Ensure the cookie cups cool completely before piping the filling to prevent melting.
- Use cold heavy whipping cream for best whipping results.
- Substitute ricotta with well-drained farmer’s cheese if preferred for a smoother texture.
- These cookie cups are best served chilled and consumed within 2 days for optimal freshness.
- For an extra indulgent touch, dip the edges of the cookie cups in melted chocolate before filling and chilling.
