Description
Creamy ricotta and sweet chocolate chips fill these irresistible cannoli cookie cups, bringing Sicily’s beloved dessert into delightful bite-sized form. Rich pastry shells cradle a luscious filling that melts in your mouth, inviting you to savor each delectable moment.
Ingredients
Scale
Main Ingredients:
- 2 ¼ cups (280 g) all-purpose flour
- 1 cup (225 g) unsalted butter, softened
Sugars:
- ¾ cup (150 g) granulated sugar
- ½ cup (100 g) light brown sugar, packed
- ½ cup (60 g) powdered sugar
Binding and Flavor Ingredients:
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
Cannoli Filling Ingredients:
- 1 cup (250 g) ricotta cheese, drained
- ½ cup (120 g) mascarpone cheese
- ⅓ cup (60 g) mini chocolate chips
Optional Flavoring:
- ½ teaspoon orange zest
Optional Garnishes:
- Mini chocolate chips
- Chopped pistachios
- Powdered sugar for dusting
Instructions
- Craft the cookie foundation by thoroughly creaming butter with granulated and brown sugars until the mixture becomes light and airy. Incorporate eggs and vanilla extract, blending until harmoniously combined.
- Sift together flour, baking soda, salt, and cinnamon in a separate vessel, then gently fold into the sugar mixture, ensuring minimal overworking of the dough.
- Heat the oven to 350F (175C) and prepare a mini muffin tin with a light coating of cooking spray. Shape dough into small spheres, nestling each into the tin’s cavities.
- Create a gentle indentation in each dough ball using your thumb or a rounded utensil. This will form the cup’s initial shape and provide a reservoir for the upcoming filling.
- Bake the cookie vessels for 10-12 minutes until the edges transform into a golden-brown hue. Upon removal, immediately press the centers again to reinforce the cup’s structural integrity.
- Allow the cookie cups to cool completely within the tin, ensuring they maintain their delicate shape and crisp texture.
- Whip ricotta and mascarpone together with powdered sugar, introducing vanilla extract and bright orange zest. Blend until achieving a silky, smooth consistency.
- Gently fold mini chocolate chips into the creamy mixture, then refrigerate to allow the filling to set and develop its rich flavor profile.
- Once chilled, generously fill each cooled cookie cup with the decadent cannoli cream, using a piping bag or spoon for precision.
- Embellish the filled cups with an artful sprinkle of additional chocolate chips, finely chopped pistachios, or a delicate dusting of powdered sugar for visual and textural appeal.
- Serve immediately or store briefly in the refrigerator to maintain optimal taste and presentation.
Notes
- Ensure butter is softened at room temperature for easier mixing and smoother cookie dough texture.
- Use whole milk ricotta cheese and drain excess moisture using a cheesecloth for a creamier, less watery filling.
- Chill cookie dough for 30 minutes before forming balls to prevent spreading and maintain cup shape during baking.
- Experiment with alternative mix-ins like candied orange peel or chopped almonds for unique flavor variations.
- For gluten-free option, substitute all-purpose flour with a 1:1 gluten-free baking blend to maintain recipe structure.
- Create a lighter version by using low-fat ricotta and reducing powdered sugar quantity for health-conscious guests.
- Make ahead and store cookie cups separately from filling to prevent soggy bottoms, assembling just before serving for optimal crispness.
- Use a piping bag with a star tip for professional-looking, elegant filling presentation in each cookie cup.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 24
- Calories: 227
- Sugar: 10 g
- Sodium: 85 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 37 mg