Name: Cannoli Cookie Cups
Prep time: 25 min
Cook time: PT-487890H25M29S
Total time: PT-487890H25M29S
Cuisine: Italian-American
Ingredients: 1 1/4 cups all-purpose flour; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 1/4 cup granulated sugar; 1/4 cup brown sugar; 1 large egg; 1 tsp vanilla extract; 1/2 cup mini chocolate chips (for dough); 1 1/2 cups whole milk ricotta cheese, well drained; 3/4 cup powdered sugar; 1/2 tsp vanilla extract; 1/4 tsp ground cinnamon (optional); 1 tsp orange zest (optional); 1/4 cup mini chocolate chips (for filling)

Why You’ll Love This Recipe

These Cannoli Cookie Cups combine the flavor of cannoli with the ease and texture of a soft cookie. They’re easier to make than traditional cannoli, require no frying, and are portioned perfectly for individual servings. The blend of a crisp cookie shell and creamy filling creates a perfect balance of textures and flavors that everyone will love.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking soda
Salt
Unsalted butter (softened)
Granulated sugar
Brown sugar
Egg
Vanilla extract
Mini chocolate chips
Whole milk ricotta cheese
Powdered sugar
Ground cinnamon (optional)
Orange zest (optional)

Directions

Prepare the cookie dough: In a bowl, whisk together flour, baking soda, and salt. In a separate bowl, cream the butter with granulated and brown sugar until light and fluffy. Beat in the egg and vanilla, then gradually mix in the dry ingredients. Fold in mini chocolate chips.
Form the cups: Scoop cookie dough into a greased mini muffin tin. Use your thumb or the back of a spoon to press the dough into the shape of a cup.
Bake: Bake at 350°F (175°C) for 10–12 minutes, or until golden. Immediately after baking, use a spoon to press down the centers to reinforce the cup shape. Let cool completely in the pan before removing.
Make the cannoli filling: Drain the ricotta well, then beat with powdered sugar, a touch of cinnamon, vanilla, and orange zest if using, until smooth. Fold in mini chocolate chips.
Assemble: Spoon or pipe the ricotta filling into the cooled cookie cups. Garnish with additional chocolate chips or a light dusting of powdered sugar.
Chill (optional): For best texture and flavor, chill the filled cups for 30 minutes before serving.

Servings and timing

This recipe makes approximately 24 mini cookie cups.
Prep Time: 25 minutes
Cook Time: 10–12 minutes
Total Time: 35–40 minutes

Variations

Chocolate Shells: Use cocoa powder in the cookie dough for a chocolate twist.
Nutty Filling: Add finely chopped pistachios or almonds to the filling.
No-Bake Option: Use store-bought cookie cups or mini tart shells for a quick version.
Lemon Zest: Swap orange zest for lemon for a brighter, citrusy flavor.
Fruit Garnish: Top with a raspberry or strawberry slice for color and freshness.

Storage/Reheating

Store the filled Cannoli Cookie Cups in an airtight container in the refrigerator for up to 3 days. For best results, fill the cookie cups shortly before serving to keep them crisp. The cookie shells can be made in advance and stored at room temperature for up to 3 days. No reheating is necessary.

FAQs

Do I need to drain the ricotta cheese?

Yes, draining the ricotta ensures the filling is thick and creamy, not watery. Use cheesecloth or a fine mesh strainer for best results.

Can I make the cookie cups ahead of time?

Absolutely. The cookie cups can be baked and stored ahead, then filled just before serving.

What’s the best way to fill the cups?

Use a piping bag or zip-top bag with a corner snipped off for a neat and easy fill.

Can I freeze Cannoli Cookie Cups?

You can freeze the cookie cups (unfilled) for up to a month. Do not freeze them after filling, as the ricotta texture may change.

What type of chocolate chips should I use?

Mini chocolate chips work best for both the dough and filling, providing even distribution without overpowering the dessert.

Is the cinnamon necessary in the filling?

It’s optional, but adds a warm, subtle flavor that complements the ricotta and orange zest beautifully.

Can I use mascarpone instead of ricotta?

Yes, mascarpone can be used for a richer filling, though it changes the traditional flavor.

How do I keep the cookie cups from sticking?

Grease your muffin tin well, and let the cookie cups cool completely before removing to prevent breaking.

Can I make them larger?

Yes, use a standard muffin tin for larger cups, adjusting the baking time accordingly.

What’s the best way to garnish?

Top with mini chocolate chips, chopped pistachios, powdered sugar, or even a drizzle of chocolate sauce.

Conclusion

Cannoli Cookie Cups are a delightful twist on a beloved Italian dessert, combining the crisp, chewy joy of a cookie with the sweet, creamy luxury of a cannoli filling. They’re perfect for parties, potlucks, or when you just want something impressive yet easy to make. Try them once, and they’ll quickly become a favorite in your dessert lineup.