Description
Delightful Cannoli Cookie Cups combine the classic flavors of traditional cannoli into bite-sized cookie cups filled with a creamy ricotta mixture, mini chocolate chips, and chopped pistachios. These easy-to-make treats are perfect for parties, dessert tables, or a sweet snack any time.
Ingredients
Scale
For the Cookie Cups
- 1 package refrigerated sugar cookie dough
For the Filling
- 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
- Prepare the Oven and Muffin Tin: Preheat your oven to 350°F (175°C) and spray a mini muffin tin with non-stick cooking spray to ensure the cookie cups don’t stick.
- Form the Cookie Cups: Slice the refrigerated sugar cookie dough into 12 equal pieces. Press each piece firmly into the bottom and up the sides of each muffin cup, shaping them into cups.
- Bake the Cookie Cups: Place the muffin tin in the oven and bake for 12-15 minutes, or until the edges of the cookie cups are lightly golden. Remove from the oven and allow them to cool completely before removing from the tin.
- Mix the Filling: In a mixing bowl, combine ricotta cheese, powdered sugar, and vanilla extract. Stir until the mixture is smooth and creamy.
- Add Chocolate Chips and Pistachios: Gently fold mini chocolate chips and chopped pistachios into the ricotta mixture to evenly distribute the mix-ins.
- Fill the Cookie Cups: Spoon the ricotta filling evenly into each cooled cookie cup, filling them generously but neatly.
- Chill Before Serving: Place the filled cookie cups in the refrigerator and chill for at least 30 minutes to let the filling set. Serve chilled for best taste and texture.
Notes
- Ensure the cookie cups are completely cooled before adding the filling to prevent melting or sogginess.
- You can substitute pistachios with chopped walnuts or almonds if desired.
- For a more traditional cannoli flavor, consider adding a pinch of cinnamon to the filling.
- These cookie cups keep well refrigerated for up to 2 days.
- If refrigeration time is limited, chill at least 15 minutes to allow the filling to firm up slightly.
