Cannoli Cookie Cups Recipe

If you’re searching for a show-stopper dessert that’s as irresistible as it is fun to make, look no further than these Cannoli Cookie Cups. They bring together the iconic flavors of classic Italian cannoli—silky sweet ricotta, a hint of cinnamon, and those delightful mini chocolate chips—all tucked inside bite-sized chocolate chip cookie “cups.” Whether you’re hosting friends or treating yourself on a cozy night in, Cannoli Cookie Cups promise all the nostalgic joy of an authentic cannoli with a playful, modern twist. Get ready to wow your taste buds and your guests!

Ingredients You’ll Need

this Recipe

Ingredients You’ll Need

One of the beauties of Cannoli Cookie Cups is how a handful of everyday ingredients create pure magic. Below, I’ll walk you through everything you need, explaining why each element is essential for perfect taste, texture, and eye-popping presentation.

• All-purpose flour: The backbone of your cookie cups, giving structure and just the right crumb.
• Baking soda: Makes your cookie bases puff up slightly for that irresistible chewiness.
• Salt: Enhances all the sweet flavors and balances out the richness in every bite.
• Unsalted butter, softened: Essential for a tender, melt-in-your-mouth cookie; make sure it’s soft for easy mixing.
• Granulated sugar: Brings sweetness and helps the edges of your cups bake up golden and crisp.
• Packed brown sugar: Adds moisture and depth, thanks to its hint of molasses.
• Large egg: Binds everything together and gives the cookie cups their classic, soft texture.
• Vanilla extract: Infuses both cookie and filling with fragrant, warming notes.
• Mini chocolate chips, divided: Bring chocolatey bursts to the cookies and a tempting topping to finish.
• Whole milk ricotta cheese, well-drained: The star of your creamy filling—be sure to drain it well for the thickest, smoothest result.
• Powdered sugar: Sweetens the ricotta gently and keeps the filling silky smooth.
• Ground cinnamon: Adds that unmistakable cannoli warmth to the cream.

How to Make Cannoli Cookie Cups

Step 1: Preheat and Prep

Start by heating your oven to 350°F (175°C). Lightly grease a mini muffin tin—this will help ensure your cookie cups pop out with their cute, round shape. The right pan makes all the difference for that signature “cup” look!

Step 2: Mix Dry Ingredients

In one bowl, whisk together your flour, baking soda, and salt. This simple step disperses the leavening and salt evenly, so every cookie cup bakes up puffy, flavorful, and just right.

Step 3: Cream Butter and Sugars

Beat your softened butter with both the granulated and brown sugar until it’s creamy and light—this is where the classic chocolate chip cookie magic begins. Once combined, add in your egg and vanilla extract, mixing just until smooth.

Step 4: Combine Wet and Dry

Gradually add your flour mixture to the buttery base. Stir gently but thoroughly; you want everything just incorporated. Now, fold in 3/4 cup of those mini chocolate chips for an even chocolate sprinkle in every bite.

Step 5: Shape the Cookie Cups

Scoop the dough into each well of your mini muffin tin, filling them about 3/4 full. Use your thumb or the back of a spoon to press and hollow out the centers, making space for the creamy ricotta filling later.

Step 6: Bake and Shape Again

Bake for 10–12 minutes, or until the edges are golden. Once out of the oven (they’ll be soft!), press the centers down again while warm to deepen the cavity. Let the cookie cups cool completely in the tin for best results.

Step 7: Make the Cannoli Filling

Mix your well-drained ricotta with powdered sugar, vanilla, and cinnamon until the mixture is smooth and luscious. Give it a taste—you’ll feel like you’re in a corner bakery in Sicily! Chill for 20–30 minutes to make it easy to pipe or spoon.

Step 8: Fill and Finish

Pipe or carefully spoon the chilled ricotta filling into each cooled cookie cup. The final flourish? Sprinkle with the remaining mini chocolate chips. Enjoy right away, or refrigerate to keep everything cool and creamy.

How to Serve Cannoli Cookie Cups

Garnishes

While the mini chocolate chips are an absolute must for topping, you can gild the lily with a drizzle of melted chocolate, a light dusting of powdered sugar, or even a few chopped pistachios to echo classic cannoli flavors. This is your moment to get playful!

Side Dishes

Cannoli Cookie Cups pair beautifully with fresh berries, a scoop of vanilla gelato, or even some espresso or your favorite liqueur. Their petite size makes them the perfect sweet bite alongside a dessert tray or fruit platter.

Creative Ways to Present

Set out your Cannoli Cookie Cups on a vintage cake stand or arrange them in neat rows on a rectangular platter. For extra whimsy, place them in mini cupcake wrappers or wrap in cellophane as take-home favors after dinner—the possibilities are as fun as they are delicious!

Make Ahead and Storage

Storing Leftovers

Store any leftover Cannoli Cookie Cups in an airtight container in the refrigerator. They’ll stay fresh for up to 2–3 days, but it’s best to fill them just before serving for the ultimate crunchy-soft contrast.

Freezing

You can freeze the baked (unfilled) cookie cups for up to a month. Simply let them cool, place them in a freezer-safe bag, and thaw at room temperature before filling and serving. The ricotta filling isn’t freezer-friendly, so make this component fresh for the best taste.

Reheating

If you prefer a slightly warm cookie cup, pop the empty cups into a 300°F oven for a few minutes before filling. Once filled, serve straight from the fridge or at cool room temperature for that classic, creamy experience.

FAQs

Can I use store-bought ricotta for the filling?

Absolutely! Just be sure to drain it very well—homemade or store-bought, excess liquid can make the filling runny and less stable inside your Cannoli Cookie Cups.

What’s the best way to drain ricotta cheese?

Place your ricotta in a fine mesh sieve or a cheesecloth-lined colander, set over a bowl. Refrigerate for at least an hour to let the liquid drip away. Firmer ricotta means a smoother, thicker filling.

Can I make Cannoli Cookie Cups gluten-free?

Yes! Substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour. Just check that it contains xanthan gum for structure and keep an eye on bake time, as GF dough can brown a bit differently.

Do the cookie cups get soggy if filled ahead?

If left filled for more than a few hours, the cookies will absorb moisture and lose a little crunch. If you’re making them in advance, keep the cups and filling separate, then assemble just before serving for the crispiest treat.

What if I don’t have a mini muffin tin?

You can form larger Cannoli Cookie Cups in a standard muffin tin, just bake a bit longer and expect a slightly different (but equally delicious) portion size. Or try shaping freeform cups on a parchment-lined baking sheet.

Final Thoughts

Once you’ve tried Cannoli Cookie Cups, you’ll understand why they’re such a hit at parties and family gatherings. They combine the best of two worlds—cookies and cannoli—in one utterly delightful bite. Give this recipe a whirl, and your kitchen will soon be filled with sweet, happy memories and the irresistible aroma of baking bliss!