If you adore the creamy, crunchy goodness of traditional cannoli but want a fun, bite-sized twist, this Cannoli Cookie Cups Recipe is exactly what you need. It combines tender sugar cookie shells with a luscious ricotta filling, studded with mini chocolate chips and topped with crunchy pistachios. These delightful little cups are perfect for parties, snacks, or anytime you crave a sweet treat that’s as charming as it is delicious. The best part? They’re surprisingly easy to make and sure to impress everyone you share them with.
Ingredients You’ll Need
This recipe calls for simple, everyday ingredients that work together beautifully to deliver that classic cannoli flavor and texture in cookie cup form. Each component plays a crucial role in creating the perfect balance between sweet, creamy, and crunchy.
- Refrigerated sugar cookie dough: Provides a buttery, golden shell that’s easy to shape and bake.
- Ricotta cheese: The creamy base of the filling with a mild tang that keeps things fresh.
- Powdered sugar: Adds sweetness and smoothness to the ricotta filling without any graininess.
- Vanilla extract: Enhances the flavor with a warm, inviting aroma and taste.
- Mini chocolate chips: Classic little bursts of chocolate that add texture and indulgence.
- Chopped pistachios: Offer a lovely crunch and a pop of vibrant green that makes every bite delightful.
How to Make Cannoli Cookie Cups Recipe
Step 1: Preparing the Cookie Cups
Start by preheating your oven to 350°F (175°C) and greasing a mini muffin tin to prevent sticking. Then, cut the refrigerated sugar cookie dough into 24 equal pieces. Press each piece firmly into the bottom and up the sides of the muffin cups to form little bowls. This step is key; getting the dough evenly spread ensures your cookie cups will bake uniformly and hold the filling beautifully.
Step 2: Baking the Shells
Bake the shaped cookie dough for about 10 to 12 minutes, or until the edges turn a gorgeous golden brown. As the cups bake, they’ll firm up and develop that irresistible buttery flavor. Once out of the oven, immediately press down the center of each cookie cup with a small shot glass or similar tool to create a well for the filling. Leaving them to cool right in the pan helps maintain their perfect shape.
Step 3: Making the Ricotta Filling
While the cookie cups cool, whip up the filling. Combine ricotta cheese, powdered sugar, and vanilla extract in a bowl, stirring until the mixture is luxuriously smooth. This is where the magic happens—the ricotta’s creamy texture balanced with the sweetness and vanilla makes a filling that is simply heavenly.
Step 4: Adding Chocolate Chips and Filling the Cups
Fold mini chocolate chips into your ricotta mixture for delightful pops of chocolate in every bite. Then, spoon the creamy filling into the cooled cookie cups, gently mounding it so it looks inviting. The contrast between the crispy cookie and silky filling makes these cups impossible to resist.
Step 5: Topping with Pistachios
Finish off by sprinkling chopped pistachios on top of each filled cookie cup. Not only do they add a satisfying crunch, but their subtle nutty flavor and lively green color also elevate the presentation perfectly.
How to Serve Cannoli Cookie Cups Recipe
Garnishes
While the chopped pistachios already provide a beautiful finish, consider dusting your Cannoli Cookie Cups Recipe with a light sprinkle of powdered sugar or a drizzle of melted chocolate for extra flair. Fresh mint leaves also add a refreshing touch and enhance the visual appeal when hosting guests.
Side Dishes
These cookie cups serve wonderfully alongside a hot cup of espresso or a refreshing iced tea. They can be paired with fresh fruit salad or a scoop of vanilla gelato for an indulgent Italian-inspired dessert experience that everyone will love.
Creative Ways to Present
Looking to impress? Serve your Cannoli Cookie Cups Recipe on a stylish platter lined with parchment paper or a rustic wooden board for a charming, homey vibe. For parties, display them in mini cupcake liners or arrange them around a centerpiece of fresh flowers or candles to create an inviting dessert table.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, place the cookie cups in an airtight container and store them in the refrigerator. They’ll stay fresh and delicious for up to 2 days. Keeping them chilled maintains that creamy texture in the filling and the cookies stay firm yet tender.
Freezing
You can freeze the cookie cups after baking the shells but before filling to save time for later treats. Wrap the cooled but unfilled cups tightly and freeze for up to one month. When ready to serve, thaw them completely, prepare the filling, and assemble the cups fresh.
Reheating
For warm cookies with a cold filling contrast, gently warm the baked cookie cups (unfilled) in the oven at 300°F (150°C) for 5 minutes before filling. Avoid reheating once filled to keep the ricotta fresh and creamy.
FAQs
Can I make the filling ahead of time?
Yes, you can prepare the ricotta filling up to one day in advance and keep it refrigerated. Just give it a good stir before spooning it into your cookie cups to redistribute any settled moisture.
What can I substitute for ricotta cheese?
If ricotta isn’t available, you can use mascarpone cheese or a mixture of cream cheese and a bit of heavy cream for a similar creamy texture and a slightly different flavor profile.
How do I ensure the cookie cups hold their shape?
Pressing the dough firmly into the muffin tin and creating the well immediately after baking are critical. Also, cooling them fully in the pan helps the cookie cups set up perfectly.
Can I use homemade sugar cookie dough?
Absolutely! Homemade dough works beautifully here. Just make sure it’s sturdy enough to hold its shape when pressed into the muffin tin and baked.
Are these cookie cups gluten-free?
This recipe uses standard refrigerated sugar cookie dough which typically contains gluten, but you can experiment with gluten-free dough to make the recipe suitable for gluten-intolerant friends and family.
Final Thoughts
There’s something truly special about a dessert that takes a beloved classic and puts a fun, tasty spin on it — and this Cannoli Cookie Cups Recipe does just that with so much charm and flavor. Whether you’re whipping them up for a party or a cozy night in, these little treats offer joy in every bite. Give this recipe a try, and I promise it’ll become a sweet favorite that you’ll love sharing again and again.
Print
Cannoli Cookie Cups Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Description
These Cannoli Cookie Cups offer a delightful twist on the traditional Italian cannoli by combining crispy sugar cookie cups filled with a sweet ricotta cream, mini chocolate chips, and topped with crunchy pistachios. Perfect as a bite-sized dessert for any occasion.
Ingredients
Cookie Cups
- 1 package refrigerated sugar cookie dough
Filling
- 1 cup ricotta cheese
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup mini chocolate chips
Topping
- 1/4 cup chopped pistachios
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and spray a mini muffin tin with non-stick cooking spray to ensure easy removal of the cookie cups.
- Prepare Cookie Dough: Cut the refrigerated sugar cookie dough into 24 equal pieces. Press each piece firmly into the bottom and up the sides of each muffin cup to form the cookie shells.
- Bake Cookie Cups: Place the muffin tin in the oven and bake for 10-12 minutes or until the edges of the cookie cups turn a golden brown, indicating they are cooked through.
- Create Wells: Remove the muffin tin from the oven and immediately use a small shot glass to gently press the center of each cookie cup down, creating a well for the filling while the cookie is still warm and pliable.
- Cool Completely: Allow the cookie cups to cool completely in the pan to set their shape and texture before adding the filling.
- Make Filling: In a medium bowl, combine ricotta cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy to form the sweet cannoli filling.
- Add Chocolate Chips: Stir the mini chocolate chips into the ricotta mixture for added texture and flavor.
- Fill Cookie Cups: Spoon the ricotta and chocolate chip mixture into each cooled cookie cup, filling the wells generously.
- Top and Serve: Sprinkle chopped pistachios on top of each filled cookie cup for a nutty crunch. Serve immediately and enjoy this sweet, crunchy, and creamy dessert.
Notes
- Ensure cookie cups have cooled completely before filling to prevent the ricotta mixture from melting.
- Use full-fat ricotta cheese for a creamier texture.
- For extra flavor, consider adding a teaspoon of orange zest to the filling.
- These cookie cups can be prepared a few hours ahead; refrigerate after filling and serve chilled.
- Substitute pistachios with chopped almonds or walnuts if preferred.
