Description
These Cannoli Cookie Cups are a delicious twist on the classic Italian cannoli! Soft, golden sugar cookie cups are filled with a creamy ricotta filling, and topped with mini chocolate chips and crunchy pistachios. Perfect for parties, gatherings, or just a sweet treat, these bite-sized desserts are sure to be a crowd-pleaser!
Ingredients
Scale
- 1 package refrigerated sugar cookie dough
- 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 to 350°F (175°C) and spray a mini muffin tin with non-stick cooking spray.
- Cut cookie dough into 24 equal pieces and press each piece into the bottom and up the sides of each muffin cup.
- Bake for 10-12 minutes or until the edges are golden brown.
- Remove from the oven and immediately use a small shot glass to press the center of each cookie cup down, creating a well.
- Allow the cookie cups to cool completely in the pan.
- In a medium bowl, mix together ricotta cheese, powdered sugar, and vanilla extract until smooth and well combined.
- Stir in mini chocolate chips and spoon the mixture into the cooled cookie cups.
- Top each cup with chopped pistachios.
- Serve and enjoy!
Notes
- Storage: Store leftover cookie cups in an airtight container in the fridge for up to 3 days.
- For extra flavor: Add a pinch of cinnamon or nutmeg to the ricotta filling for a spiced touch.
- Variation: You can use mascarpone cheese instead of ricotta for a richer, creamier filling.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes