Can I use only ricotta for the filling?

Absolutely. If mascarpone isn’t handy, you can use all ricotta—just be sure to drain it well for a thick, creamy consistency. The mascarpone adds richness, but ricotta alone is traditional and delicious.

How do I keep the cookie cup shells from getting soggy?

Make sure to cool the cups fully before adding the filling, and don’t fill them too far in advance. If you’re prepping ahead, fill them right before serving to keep the texture perfect.

Can I use store-bought cookie dough or filling to save time?

Yes, you can use ready-to-bake cookie dough to make the cups in a pinch, and even a pre-made cannoli filling. Just know that the homemade version is exceptionally flavorful and worth it if you have a little extra time.

What if I don’t have a piping bag for the filling?

No problem! Simply use a zip-top bag with the corner snipped off, or gently spoon the filling into each cup. They’ll look beautiful either way.

Cannoli Cups Recipe - Evelynseats

Description

These delightful Cannoli Cups are a modern twist on the classic Italian cannoli. Featuring buttery cookie cups studded with mini chocolate chips and filled with a creamy ricotta-mascarpone mixture, they are perfect for parties or as an easy dessert for any occasion.

Ingredients

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For the Cookie Cups

1 cup unsalted butter, browned
1/2 cup granulated sugar
1 1/4 cup brown sugar
2 eggs, beaten
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon kosher salt
1 cup mini chocolate chips, plus extra for garnish

For the Filling

1 1/2 cups whole milk ricotta
1 cup mascarpone cheese
1 cup powdered sugar
1 teaspoon vanilla extract

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Instructions

Prep the Oven and Pan: Preheat your oven to 350° F (175° C). Grease a mini muffin tin well to ensure easy removal of the cookie cups later.
Make the Cookie Dough: In a mixing bowl, whisk together the browned butter, granulated sugar, brown sugar, beaten eggs, and vanilla extract until the mixture lightens in color. Set aside.
Combine Dry Ingredients: In another bowl, sift together the all-purpose flour, baking soda, and kosher salt. Gradually fold the dry ingredients into the wet mixture, then gently mix in 1 cup of mini chocolate chips until evenly distributed.
Bake the Cookie Cups: Using a small ice cream scoop, portion the dough into the prepared mini muffin tin. Bake for 13 to 16 minutes, or until the tops are golden brown.
Shape the Cups: Remove the baked cookie cups from the oven. While still warm, use a small ice cream scoop to gently press and create a well in the center of each cup. Carefully transfer the cups to a wire rack to cool completely.
Prepare the Filling: In a mixing bowl, combine ricotta, mascarpone cheese, powdered sugar, and vanilla extract. Mix until smooth, then transfer the mixture to a piping bag. Refrigerate until ready to use to allow the filling to firm up slightly.
Assemble and Garnish: Once the cookie cups are cool, pipe or spoon the ricotta filling into each chocolate chip shell. Garnish with extra mini chocolate chips on top for added texture and visual appeal.

Notes

Browning the butter adds a rich, nutty flavor to the cookie cups.
For best results, drain ricotta cheese if it appears very moist; this ensures a thicker, creamy filling.
The cups and filling can be made in advance and assembled just before serving for optimal freshness.
Customize the garnish with chopped pistachios or orange zest for a classic cannoli touch.

Nutrition

Serving Size: 1 cup
Calories: 220
Sugar: 17g
Sodium: 96mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 3g
Cholesterol: 36mg