If you’re on the hunt for a delightful treat that marries creamy richness with a golden, buttery cookie shell, look no further than this Cannoli Cookie Cups Recipe. These little cups capture all the fun of traditional cannoli filling tucked inside perfectly baked cookie shells, transforming a classic Italian dessert into bite-sized treasures. Every spoonful bursts with creamy ricotta sweetness, crunchy pistachios, and chocolate chip surprises, making it impossible not to reach for seconds. Whether you’re craving an elegant party dessert or a cozy homemade indulgence, this recipe is a must-try that will quickly become one of your all-time favorites.
Ingredients You’ll Need
Whipping up these Cannoli Cookie Cups is surprisingly simple thanks to a handful of essential ingredients, each bringing its own magic to the dish. From the buttery richness of refrigerated sugar cookie dough to the luscious creaminess of ricotta and the perfect finishing crunch from pistachios and chocolate chips, every element plays a key role in creating that iconic cannoli-inspired flavor.
- Refrigerated sugar cookie dough: The easy base that forms crisp, tender cups holding all the delicious filling.
- Ricotta cheese: Provides a creamy, slightly sweet texture that is the heart of cannoli filling.
- Powdered sugar: Sweetens the ricotta without any graininess, ensuring a smooth cream.
- Vanilla extract: Enhances the overall flavor with a warm, inviting aroma.
- Mini chocolate chips: Add delightful bursts of chocolate that melt in your mouth.
- Chopped pistachios: Offer a beautiful green pop of color and a satisfying crunch.
How to Make Cannoli Cookie Cups Recipe
Step 1: Prepare the Cookie Cups
Start by preheating your oven to 350°F (175°C) and giving a mini muffin tin a good spray with non-stick cooking spray to ensure easy removal later. This step is crucial to prevent the cookie cups from sticking and helps maintain their delicate shape.
Step 2: Shape the Cookie Dough
Unroll your refrigerated sugar cookie dough and slice it into 12 equal pieces. Press each piece firmly into the bottom and slightly up the sides of the mini muffin cups. This creates a perfect little vessel that will bake into golden, crispy cups ready to cradle the creamy filling.
Step 3: Bake Until Golden
Bake the cookie-filled muffin tin for 12 to 15 minutes or until the edges turn a lovely light golden brown. This baking time ensures that the cookie cups are sturdy enough to hold the filling without crumbling, and the gentle color signals when they are perfectly done. Once baked, remove from the oven and let these cups cool completely to avoid melting the filling later.
Step 4: Mix the Creamy Filling
While the cookie cups cool, combine ricotta cheese, powdered sugar, and vanilla extract in a mixing bowl. Whisk everything together until smooth and silky, creating the luscious filling that makes this Cannoli Cookie Cups Recipe so irresistible.
Step 5: Add the Toppings
Gently fold mini chocolate chips and chopped pistachios into the ricotta mixture. This step adds texture and a little crunch, along with chocolatey sweetness and nutty flavor, turning the filling into a decadent treat.
Step 6: Fill the Cookie Cups
Carefully spoon the ricotta filling into each cooled cookie cup, filling them generously to the brim. The contrast between the firm cookie shell and the creamy ricotta is what makes each bite unforgettable.
Step 7: Chill Before Serving
Pop the filled cookie cups into the refrigerator and let them chill for at least 30 minutes. This chilling step firms up the filling, blends the flavors beautifully, and gives you that classic cannoli texture that everyone loves.
How to Serve Cannoli Cookie Cups Recipe
Garnishes
Garnishing your Cannoli Cookie Cups is a chance to add personality and extra appeal. Consider a dusting of powdered sugar, extra chopped pistachios sprinkled on top, or even a drizzle of melted chocolate for added elegance. Fresh berries can also add a pop of color and a touch of tartness to balance the sweetness.
Side Dishes
These cookie cups shine on their own but pair wonderfully with a strong cup of espresso or a sweet dessert wine like Moscato. For a festive spread, add a platter of fresh fruits or a scoop of gelato alongside to elevate the experience even more.
Creative Ways to Present
Present your Cannoli Cookie Cups Recipe in a charming way by using decorative mini cupcake liners or serving them on a pretty tiered dessert stand. For parties, arranging them in a circle around a bowl of dipping sauce like chocolate ganache or berry coulis invites guests to playfully customize their bites.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, keep the cookie cups stored in an airtight container in the refrigerator. This helps preserve the freshness of the ricotta filling and keeps the cookie shells from getting too soft. They’ll stay delicious for up to 2 days.
Freezing
Freezing isn’t ideal for this recipe due to the creamy filling, which can separate or become watery once thawed. It’s best to freeze the cookie shells alone if needed, then fill them fresh before serving.
Reheating
Since these are best enjoyed cold, reheating isn’t recommended. If you baked extra cookie shells, you can gently warm them before adding the filling to restore that freshly baked crispness. Just avoid exposing the filled cups to heat to keep the filling intact.
FAQs
Can I use cream cheese instead of ricotta?
You can substitute cream cheese for ricotta if you prefer a tangier, thicker filling, but it will change the texture and flavor profile of the cannoli cups slightly. Mixing a bit of cream cheese with ricotta can be a wonderful compromise for richness.
How can I make this recipe nut-free?
Simply omit the pistachios to make a nut-free version. You can replace them with crushed cookies or additional mini chocolate chips if you want to keep some crunch and texture.
Are these cookie cups gluten-free?
This recipe uses refrigerated sugar cookie dough, which typically contains gluten. To make it gluten-free, use a store-bought or homemade gluten-free sugar cookie dough alternative and proceed as usual.
Can I make these ahead of time for a party?
Absolutely! You can bake the cookie cups a day in advance and store them in an airtight container. Fill them on the event day and refrigerate until serving for best freshness and taste.
What is the best way to serve these at a gathering?
Serve the Cannoli Cookie Cups Recipe chilled, on a beautiful platter or tiered tray, garnished with powdered sugar or chopped pistachios. Providing small dessert forks or teaspoons makes them easy and elegant for guests to enjoy.
Final Thoughts
I can’t recommend this Cannoli Cookie Cups Recipe enough — it’s the perfect blend of classic flavors wrapped up in a fun, bite-sized package. Whether you’re treating yourself after a long day or impressing friends at your next gathering, these little gems deliver pure joy in every bite. Give it a try, and I promise it will quickly earn a permanent spot in your dessert lineup!
Print
Cannoli Cookie Cups Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Description
Delight in these delicious Cannoli Cookie Cups featuring a buttery sugar cookie shell filled with a creamy ricotta mixture, mini chocolate chips, and chopped pistachios. Perfectly baked and chilled, they offer a crunchy exterior and smooth, sweet filling in every bite.
Ingredients
Cookie Cups
- 1 package refrigerated sugar cookie dough
Filling
- 1 cup ricotta cheese
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup mini chocolate chips
- 1/4 cup chopped pistachios
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C) and spray a mini muffin tin with non-stick cooking spray to ensure the cookie cups release easily after baking.
- Shape Cookie Dough Cups: Slice the refrigerated sugar cookie dough into 12 equal pieces. Press each piece into the bottom and up the sides of each muffin cup, forming a small cup to hold the filling.
- Bake the Cookie Cups: Bake the cookie cups for 12-15 minutes or until the edges turn lightly golden, indicating they are cooked through. Then, remove from the oven and allow them to cool completely.
- Prepare the Ricotta Filling: In a mixing bowl, combine the ricotta cheese, powdered sugar, and vanilla extract. Mix thoroughly until the filling is smooth and creamy.
- Add Chocolate Chips and Pistachios: Gently fold the mini chocolate chips and chopped pistachios into the ricotta mixture to evenly distribute them without deflating the filling.
- Fill Cookie Cups: Spoon the ricotta filling mixture into each cooled cookie cup, filling them generously.
- Chill Before Serving: Refrigerate the filled cookie cups for at least 30 minutes to allow the filling to set and the flavors to meld before serving.
Notes
- Ensure the cookie cups are completely cooled before adding the filling to prevent it from melting.
- For a nut-free version, omit pistachios or substitute with crushed cookie crumbs.
- Use whole-milk ricotta for creamier, richer filling.
- These cookie cups can be made a day ahead for convenience; just keep refrigerated.
