Cannoli Cookie Cups are a delightful fusion of crisp cookie shells and creamy, sweet cannoli filling. Perfect for parties, holidays, or indulgent desserts, these bite-sized treats are easy to make and impossible to resist. Below is the detailed recipe structured into five main headings.
1. Ingredients Required
For the Cookie Cups:
- Butter: 1 cup (softened, unsalted)
- Sugars: 3/4 cup granulated sugar and 3/4 cup packed light brown sugar
- Eggs: 2 large
- Vanilla Extract: 1 teaspoon
- Dry Ingredients:
- All-purpose flour: 2 1/2 cups
- Baking soda: 1 teaspoon
- Salt: 1/2 teaspoon
- Mix-ins: 1/2 cup mini chocolate chips
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For the Cannoli Filling:
- Ricotta Cheese: 1 cup (drained thoroughly)
- Mascarpone Cheese: 1 cup
- Powdered Sugar: 1/2 cup (sifted)
- Flavor Enhancers:
- Vanilla Extract: 1/2 teaspoon
- Ground Cinnamon: 1/2 teaspoon
- Mix-ins: 1/2 cup mini chocolate chips
For Garnishing:
- Powdered sugar
- Additional mini chocolate chips
- Crushed pistachios (optional)
2. Preparing the Cookie Cups
- Preheat and Prep:
Begin by preheating your oven to 350°F (175°C). Grease a mini muffin tin with non-stick spray or line it with parchment paper for easy removal. - Make the Dough:
- In a large bowl, beat softened butter with both sugars using an electric mixer until light and fluffy.
- Add eggs, one at a time, and mix until fully incorporated. Stir in the vanilla extract.
- Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet mixture, mixing just until a dough forms. Fold in mini chocolate chips. - Shape the Cups:
Roll the dough into 1-inch balls and place them into the greased mini muffin tin. Use your thumb or the back of a spoon to gently press down the centers, creating a shallow cup shape. - Bake to Perfection:
Bake for 10–12 minutes or until the edges are golden brown. Remove from the oven and let the cookie cups cool completely in the pan before carefully transferring them to a wire rack.
3. Making the Cannoli Filling
- Drain the Ricotta:
To prevent a runny filling, drain the ricotta by wrapping it in cheesecloth and pressing out excess liquid. - Combine the Cheeses:
In a medium bowl, mix the ricotta and mascarpone cheeses using a hand mixer until smooth and creamy. - Sweeten and Flavor:
Add powdered sugar, vanilla extract, and ground cinnamon to the cheese mixture. Beat until fully combined and velvety. - Incorporate the Chocolate Chips:
Gently fold in the mini chocolate chips to ensure an even distribution. Transfer the filling to a piping bag or a zip-top bag with a corner snipped for easy piping.
4. Assembling the Cookie Cups
- Pipe the Filling:
Once the cookie cups have cooled, pipe the cannoli filling into the centers of each cup. Fill generously to create a luscious, dome-shaped topping. - Add Garnishes:
Sprinkle the tops with powdered sugar for a classic look. Add extra mini chocolate chips or crushed pistachios for an added crunch and visual appeal. - Serve or Store:
These are best served fresh, but they can be stored in an airtight container in the refrigerator for up to two days.
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5. Tips and Variations
- Drain the Ricotta Properly:
If you skip this step, the filling might become too watery. Use a fine-mesh strainer or cheesecloth to remove as much moisture as possible. - Experiment with Flavors:
Add orange zest or a splash of almond extract to the filling for a twist. - Make-Ahead Option:
Prepare the cookie cups a day in advance and fill them just before serving for the freshest texture. - Dietary Adaptations:
For a gluten-free option, substitute the all-purpose flour with a gluten-free baking blend. - Extra Crunch:
Dip the rims of the cookie cups in melted chocolate before filling for added indulgence.
Conclusion
Cannoli Cookie Cups are a delightful combination of textures and flavors, offering the crunch of a cookie with the creamy, sweet filling of traditional cannoli. Whether you’re serving them at a festive gathering or enjoying them as an everyday treat, they’re sure to impress!