Description
Indulge in the delightful marriage of cannoli and cookie with these scrumptious Cannoli Cookie Cups. A fusion of sweet, creamy filling nestled in a crispy cookie shell, these treats are a perfect blend of flavors and textures.
Ingredients
Scale
For the Cookie Cups:
- 1 roll (16 oz) refrigerated sugar cookie dough
For the Filling:
- 1 1/2 cups ricotta cheese, drained
- 1/2 cup mascarpone cheese
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 cup mini chocolate chips
- 1/4 cup chopped pistachios, optional
For Garnish:
- Powdered sugar for dusting
Instructions
- Preheat Oven: Preheat oven to 350°F. Grease a 24-cup mini muffin tin.
- Prepare Cookie Cups: Cut cookie dough into 24 equal pieces and press each piece into the bottom and sides of the muffin cups to form a small shell. Bake for 10–12 minutes until lightly golden. Remove from oven and press the center of each cup down with a spoon to form a well. Let cool completely.
- Make Filling: Beat ricotta, mascarpone, powdered sugar, vanilla, and cinnamon until smooth. Fold in chocolate chips. Fill cooled cookie cups with the mixture.
- Garnish and Serve: Garnish with chopped pistachios and powdered sugar before serving.
Notes
- For best results, fill the cookie cups just before serving to maintain their crispness.
- The filling can be prepared a day ahead and refrigerated.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 160
- Sugar: 13 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 15 mg