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
Scale
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.
