Cannoli Chocolate Chip Cookie Cups
Introduction
If you love the classic flavors of Italian cannoli and warm chocolate chip cookies, these Cannoli Chocolate Chip Cookie Cups are the ultimate dessert. Soft and chewy chocolate chip cookie cups are baked until golden, then filled with a rich, creamy cannoli filling made with ricotta, mascarpone, vanilla, and mini chocolate chips. Every bite delivers the perfect combination of crisp cookie edges, smooth filling, and sweet chocolate.
Perfect for holidays, birthdays, parties, or anytime you’re craving an elegant homemade dessert, these cookie cups are guaranteed to impress family and friends.
Why You’ll Love This Recipe
– Combines two classic desserts in one
– Creamy cannoli filling with soft cookie cups
– Easy to make and perfect for entertaining
– Great make-ahead dessert
– Beautiful for holiday dessert trays
Ingredients
For the Cookie Cups
– 1 roll (16.5 ounces) refrigerated chocolate chip cookie dough or homemade cookie dough
– Cooking spray or butter for greasing the muffin pan
For the Cannoli Filling
– 1 cup whole milk ricotta cheese, well drained
– ½ cup mascarpone cheese
– ½ cup powdered sugar
– 1 teaspoon vanilla extract
– ½ teaspoon grated orange zest (optional)
– ½ cup mini chocolate chips
For Garnish
– Mini chocolate chips
– Powdered sugar
– Chopped pistachios
– Chocolate drizzle (optional)
Instructions
1. Preheat the oven to 350°F (175°C) and lightly grease a 12-cup muffin tin.
2. Press portions of the cookie dough into each muffin cup, covering the bottom and slightly up the sides.
3. Bake for 10–12 minutes, or until the cookie cups are golden brown.
4. Immediately use the back of a small spoon or a shot glass to gently press the center of each cookie, creating a cup shape.
5. Allow the cookie cups to cool completely before removing them from the pan.
6. In a mixing bowl, combine the ricotta, mascarpone, powdered sugar, vanilla extract, and orange zest until smooth.
7. Fold in the mini chocolate chips.
8. Spoon or pipe the cannoli filling into each cooled cookie cup.
9. Garnish with extra mini chocolate chips, chopped pistachios, a dusting of powdered sugar, or a drizzle of chocolate before serving.
Tips
– Drain the ricotta well to prevent a runny filling.
– Chill the filling for 30 minutes before piping for a firmer texture.
– Fill the cookie cups just before serving to keep them crisp.
– Store leftovers in the refrigerator for up to 2 days.
Serving Suggestions
Serve these Cannoli Chocolate Chip Cookie Cups with espresso, cappuccino, hot chocolate, or fresh berries. They also make a beautiful addition to dessert platters, holiday cookie trays, and special celebrations.
Conclusion
These Cannoli Chocolate Chip Cookie Cups combine the best of two beloved desserts into one irresistible treat. With buttery chocolate chip cookie cups and a creamy cannoli filling, they’re an elegant yet easy dessert that’s sure to become a favorite for every occasion.