Cannoli Cookie Cups Recipe

If you’re a fan of classic Italian desserts, prepare to have your mind (and taste buds) absolutely dazzled by Cannoli Cookie Cups. This recipe delivers all the wonderful creaminess and crunch of traditional cannoli, but with a playful cookie twist! Buttery cookie cups cradle a rich, dreamy ricotta-mascarpone filling, then everything gets garnished with a shower of chocolate chips. It’s the kind of treat that puts a huge smile on anyone’s face, whether you’re hosting a holiday or simply looking for a fun weekend baking project.

Ingredients You’ll Need

The beauty of Cannoli Cookie Cups is just how straightforward the shopping list is—true staples come together to create an impressive pastry-shop worthy treat. Each ingredient has its superpower, from the depth of brown sugar to the luxe creaminess of mascarpone. Here’s your roadmap to flavor-packed perfection:

• Unsalted butter: Using melted butter keeps the cookie cups soft and ensures the dough comes together in a snap.
• Granulated sugar: Adds classic sweetness and helps create those golden, caramelized edges.
• Brown sugar: Brings moisture and a subtle caramel note that pairs beautifully with the filling.
• Eggs (room temperature): These bind the dough and keep the texture pillowy and tender.
• Pure vanilla extract: Infuses both the cookies and the filling with that signature bakery aroma.
• All-purpose flour: The foundation of the cookie structure, ensuring every cup holds its shape.
• Baking soda: Lifts and lightens the cookie dough, giving each cup a soft, chewy interior.
• Salt: Rounds out the sweetness and enhances all the other flavors.
• Chocolate chips: For pockets of melty chocolate throughout the cookie cups—use your favorite style.
• Whole milk ricotta cheese (strained): Makes the filling creamy with a classic cannoli tang.
• Mascarpone cheese: Adds extra smoothness and a touch of richness to the filling.
• Powdered sugar: Sweetens the filling delicately and keeps it light. No grit here!
• Mini chocolate chips: Bring crunch and chocolatey bursts to every bite, inside and out.
• Optional chocolate drizzle: For a swoon-worthy, bakery-style finishing flourish.

How to Make Cannoli Cookie Cups

Step 1: Prep Your Oven and Muffin Pan

Start by preheating your oven to 350°F. Grab your trusty muffin pan—this is what shapes those adorable Cannoli Cookie Cups. Give each well a generous coating of baking spray so your golden-brown cookie cups pop out with ease after baking.

Step 2: Mix the Cookie Dough Base

In a medium mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar on low speed until the mixture is silky and smooth. Crack in your eggs and pour in the vanilla extract, stirring just until everything is gloriously combined. This method keeps the dough ultra-soft and develops that signature cookie cup chewiness.

Step 3: Add Dry Ingredients and Chocolate Chips

Separately, stir together the all-purpose flour, baking soda, and salt—making sure the leavening and salt are evenly distributed. Then, blend the dry ingredients into your wet mixture, adding it in gradually for the smoothest dough. Finally, fold in the chocolate chips for those magical, melty pockets that every Cannoli Cookie Cup deserves.

Step 4: Shape and Bake

Using a medium ice-cream scoop (or a heaping tablespoon), drop cookie dough into each muffin pan well. Press down in the center to create a cavity—the perfect home for your cannoli filling later. Pop the tray in the oven and bake for 16–20 minutes, until the cups are golden at the edges but still soft in the middle. Your kitchen will smell like absolute heaven!

Step 5: Prepare the Cannoli Filling

While the cookie cups bake, whip up that luxurious cannoli filling. Beat together the strained ricotta, mascarpone, powdered sugar, vanilla extract, and mini chocolate chips until the mixture is incredibly smooth and creamy. Spoon the filling into a piping bag and let it chill in the fridge. This helps it firm up just enough for a picture-perfect swirl.

Step 6: Cool, Fill, and Finish

Let your baked cookie cups cool for 25–30 minutes once they come out of the oven—resist the urge to fill them too early, or the heat will melt your gorgeous filling! Once fully cool, pipe in the cannoli cream, pile on extra mini chocolate chips, and go wild with an optional chocolate drizzle for that wow-factor. Enjoy every bite!

How to Serve Cannoli Cookie Cups

Garnishes

These show-stopping treats look irresistible as-is, but why not add a finishing flourish? Sprinkle cannoli cups with extra mini chocolate chips, dust lightly with powdered sugar, or zigzag with melted chocolate. For a festive twist, sprinkle with chopped pistachios or candied orange peel—you’ll have everyone reaching for seconds.

Side Dishes

Cannoli Cookie Cups pair beautifully with a spread of fresh fruit, a steaming mug of espresso, or a scoop of vanilla gelato. Serving them after a hearty Italian meal? Add a shot of chilled limoncello or sweet dessert wine for a truly memorable ending.

Creative Ways to Present

These treats are stars at bake sales, shower buffets, or elegant dessert platters. Try arranging Cannoli Cookie Cups on a rustic wooden board lined with parchment, nestled among chocolate shavings and berries for a picture-perfect display. For special occasions, stack them pyramid-style or pop each one into a colorful cupcake liner.

Make Ahead and Storage

Storing Leftovers

If you have leftover Cannoli Cookie Cups (lucky you!), tuck them into an airtight container and refrigerate. The cookie cups will keep for 3–4 days, and the filling will stay thick and creamy without getting soggy for at least a couple days.

Freezing

Want to plan ahead? Bake the cookie cups and freeze them (without filling), tightly wrapped, for up to 2 months. Thaw at room temperature and fill just before serving for that bakery-fresh quality.

Reheating

While Cannoli Cookie Cups are best enjoyed chilled or at room temperature, if you like a slightly warm cookie, gently heat the (unfilled) cups in a low oven for just a few minutes. Always add the filling after they’ve cooled to keep things perfectly creamy.

FAQs

Can I substitute the ricotta or mascarpone?

Traditional cannoli flavor comes from ricotta and mascarpone, but if you need a swap, full-fat cream cheese can replace mascarpone in a pinch. For a lighter filling, try part-skim ricotta, just be sure to strain it well!

Do I need to use mini muffin pans or regular?

A standard muffin tin works perfectly for Cannoli Cookie Cups, but for bite-sized treats, mini muffin pans are adorable and great for parties—just bake them for a few minutes less and keep an eye on doneness.

Can these be made gluten-free?

Yes! Substitute a good-quality cup-for-cup gluten-free flour blend in place of regular flour. Texture may change slightly, but they’ll still be delicious.

Is it possible to make the dough ahead of time?

Absolutely! The cookie dough can be made and refrigerated up to 24 hours ahead—just bring it to room temperature for easy scooping and shaping before baking.

What’s the best way to transport Cannoli Cookie Cups?

Arrange the filled cups in a single layer in a lidded container. If you’re traveling a long distance, chill them well beforehand and hold off on garnishing until you arrive, so they look fresh and fabulous.

Final Thoughts

Every bite of Cannoli Cookie Cups feels like a little celebration—chewy, creamy, and so full of love. I hope you get as much joy sharing them as I do, whether you’re serving family, friends, or just treating yourself to something special. Give this recipe a try and prepare to have your dessert game elevated in the most delicious way possible!

Print