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These Cannoli Cookie Cups are a fun and delicious mashup of buttery cookies and creamy cannoli filling. With crisp cookie shells and a sweet ricotta-mascarpone center, they’re the perfect bite-sized dessert for parties, holidays, or gifting. Easy to make and always a hit!
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)
Preheat oven to 350°F (175°C) and grease a mini muffin tin.
In a large bowl, cream butter and both sugars until light and fluffy.
Add eggs one at a time, beating well, then mix in vanilla.
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to wet ingredients until just combined.
Scoop dough into muffin tin wells, pressing lightly in the center to form shallow cups.
Bake for 10–12 minutes, until golden and just set. While warm, press centers with a spoon to deepen the cup shape. Cool completely in the pan.
For the filling: mix ricotta, mascarpone, powdered sugar, cinnamon, and vanilla until smooth.
Pipe or spoon filling into cooled cookie cups. Garnish with mini chocolate chips if desired.
Drain ricotta thoroughly to prevent a runny filling.
Add orange zest to the filling for a citrusy twist.
For a chocolate version, mix cocoa powder into the cookie dough.
Dip cookie cup edges in melted chocolate before filling for extra flair.
Store filling separately if making ahead to keep cups crisp.
Find it online: https://juliameals.com/cannoli-cookie-cups/