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
Scale
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.
