Description
These Cannoli Cookie Cups offer a delightful twist on the classic Italian dessert by combining buttery sugar cookie cups filled with a creamy ricotta mixture, mini chocolate chips, and crunchy pistachios. Perfect for a bite-sized treat that’s easy to make and irresistibly delicious.
Ingredients
Scale
Cookie Cups
- 1 package refrigerated sugar cookie dough
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
- Preheat and prepare muffin tin: Preheat your oven to 350°F (175°C) and spray a mini muffin tin thoroughly with non-stick cooking spray to ensure easy removal of the cookie cups.
- Shape the cookie cups: Cut the sugar cookie dough into 24 equal pieces. Press each piece firmly into the bottom and up the sides of each mini muffin cup, forming a cup shape.
- Bake the cookie cups: Place the muffin tin in the oven and bake for 10-12 minutes until the edges turn golden brown and the cookie cups are set.
- Create wells in cookie cups: Remove the tin from the oven and immediately use a small shot glass or similar tool to gently press down the center of each cookie cup to form a well for the filling.
- Cool the cookie cups: Allow the cookie cups to cool completely in the tin to keep their shape intact for filling.
- Prepare the filling: In a medium bowl, combine the ricotta cheese, powdered sugar, and vanilla extract. Mix thoroughly until the mixture is smooth and creamy.
- Add chocolate chips and fill cups: Stir the mini chocolate chips into the ricotta filling and spoon it evenly into the cooled cookie cups.
- Garnish: Top each filled cookie cup with chopped pistachios for a delightful crunch and splash of color.
- Serve: Serve immediately or refrigerate briefly before enjoying a sweet and satisfying treat.
Notes
- For best results, use chilled cookie dough to make shaping easier.
- You can substitute mini chocolate chips with mini white chocolate chips for a different flavor profile.
- Store leftover cookie cups in an airtight container in the refrigerator for up to 2 days.
- Allow filled cookie cups to come to room temperature before serving for the best texture.
- Use lactose-free ricotta if you need a low lactose version.
