Description
Delightfully sweet and creamy Cannoli Cookie Cups combine the buttery goodness of baked sugar cookie dough with a luscious ricotta filling studded with mini chocolate chips and chopped pistachios. These bite-sized treats are perfect for parties or a special dessert that requires no frying yet captures the classic cannoli flavors in an easy, baked cookie cup form.
Ingredients
Scale
Cookie Cups
- 1 package refrigerated sugar cookie dough
Ricotta 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 Pan: Preheat your oven to 350°F (175°C) and spray a mini muffin tin with non-stick cooking spray to prevent sticking.
- Shape Cookie Dough: Slice the refrigerated sugar cookie dough into 12 equal pieces. Press each piece into the bottom and up the sides of each muffin cup to form cookie cups.
- Bake Cookie Cups: Bake the cookie-lined muffin tin for 12 to 15 minutes or until the edges are lightly golden brown. Remove from oven and allow to cool completely before adding filling.
- Prepare Ricotta Filling: In a mixing bowl, combine the ricotta cheese, powdered sugar, and vanilla extract. Mix thoroughly until the mixture is smooth and creamy.
- Add Mix-ins to Filling: Fold mini chocolate chips and chopped pistachios gently into the ricotta mixture, distributing them evenly throughout.
- Fill Cookie Cups: Spoon the ricotta filling into each cooled cookie cup, filling generously to the top.
- Chill Before Serving: Place the filled cookie cups in the refrigerator and chill for at least 30 minutes to set the filling and enhance the flavors before serving.
Notes
- Ensure the cookie cups are completely cooled before adding the ricotta filling to prevent melting.
- For a classic cannoli flair, consider dusting with additional powdered sugar before serving.
- You can substitute pistachios with finely chopped walnuts or almonds for a different nutty flavor.
- If you prefer, mini chocolate chips can be substituted with mini white chocolate chips or omitted for a nut-only filling.
- Refrigerate leftovers in an airtight container and consume within 3 days for best freshness.
