Cannoli Cookie Cups

Why You’ll Love This Recipe

I find this recipe irresistible because it’s a creative twist on two classic treats. The cookie cups have a rich, buttery base with just the right amount of chew, while the filling is smooth, creamy, and packed with that classic ricotta flavor. Whether I’m hosting a party or looking for a unique dessert to gift or bring along, these cookie cups never disappoint.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cookie Cups:

• 1 cup unsalted butter, softened

• ¾ cup brown sugar

• ¼ cup granulated sugar

• 2 large eggs

• 2 tsp vanilla extract

• 2 ¼ cups all-purpose flour

• ½ tsp baking soda

• ¼ tsp salt

For the Cannoli Filling:

• 1 ½ cups ricotta cheese, well-drained

• ½ cup mascarpone cheese

• ½ cup powdered sugar

• ½ tsp cinnamon

• ½ tsp vanilla extract

• Mini chocolate chips (optional, for mixing in or topping)

directions

1. I preheat the oven to 350°F and grease a mini muffin tin.

2. In a large bowl, I cream together the softened butter and both sugars until light and fluffy.

3. I beat in the eggs one at a time, then add the vanilla.

4. In a separate bowl, I whisk together the flour, baking soda, and salt, then gradually add it to the wet ingredients until fully combined.

5. I scoop the dough into the muffin tin, pressing each ball gently in the center to form a shallow cup shape.

6. I bake for 10–12 minutes, until golden and just set, then use a spoon or the back of a teaspoon to deepen the center of each cup while still warm. I let them cool completely in the pan before removing.

7. For the filling, I mix the ricotta, mascarpone, powdered sugar, cinnamon, and vanilla until smooth.

8. I pipe or spoon the filling into the cooled cookie cups, then sprinkle with mini chocolate chips if desired.

Servings and timing

This recipe makes about 24 mini cookie cups. It takes 20 minutes to prep, 12 minutes to bake, and about 30 minutes total to assemble and chill, so I can have them ready in just under an hour.

Variations

• I sometimes add orange zest to the filling for a citrusy twist.

• If I’m craving a chocolatey version, I mix cocoa powder into the dough and top with dark chocolate shavings.

• For a festive look, I sprinkle chopped pistachios or candied orange peel on top.

• To make them extra decadent, I dip the rim of the cookie cups in melted chocolate before filling.

storage/reheating

I store filled cookie cups in an airtight container in the fridge for up to 3 days. If I want the cups to stay crisp, I store the filling separately and assemble them just before serving. I don’t reheat them—these are best enjoyed chilled or at room temperature.

FAQs

Can I make these ahead of time?

Yes, I often bake the cookie cups a day ahead and fill them before serving. The dough and filling also store well separately.

Do I need to drain the ricotta?

Absolutely. I use a fine mesh strainer or cheesecloth to drain the ricotta for a few hours or overnight. It helps prevent a watery filling.

Can I freeze them?

I freeze the baked cookie cups (unfilled) for up to a month. I thaw and fill them fresh before serving. I don’t recommend freezing the filling.

Can I use cream cheese instead of mascarpone?

Yes, I’ve swapped mascarpone for cream cheese when needed. It gives a slightly tangier flavor but still works well.

How do I keep the cookie cups from sticking?

I make sure to grease the muffin tin well and let the cups cool fully before removing. A gentle twist with a knife or offset spatula helps release them cleanly.

Conclusion

Cannoli Cookie Cups are one of my favorite ways to combine nostalgic flavors with fun presentation. They’re simple to make, easy to serve, and absolutely delicious. Whether for a party platter, holiday tray, or weekend treat, these bite-sized desserts always deliver the perfect mix of crunchy, creamy, and sweet.