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
Scale
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.
