Cannoli Cups
Truly no other way to enjoy a classic Italian cannoli than in a chocolate chip cookie shell.
you're making mealtime meaningful.
I am not a big dessert person until I taste a dessert that I fall in love with. This is a dessert that I am head over heels for. A chocolate cookie base provides the best buttery base that melts in your mouth when you pipe over the sweet cream. These cookies taste amazing fresh, cold, frozen, and even gently warmed. It tastes like a ice cream cookie sandwich without the melty ice cream. I’m here to introduce you to the beauty of these cannoli cups.
As an Italian, I love a good cannoli, but we all know cannoli’s are hard to make from scratch. Who wants to fry dough wrapped around tubes? Yes they are delicate and incredible, but are they worth all that effort? Yes they are, but we need a cannoli recipe that can taste better than store-bought shells and less work than making them from scratch. Here it is and all you need is a mini muffin pan.
This is a brown butter straight cookie dough that requires not stand or hand mixer and just a whisk. Whisk together all ingredients and scoop evenly into your prepared pan. Use the back of the ice cream scoop once they’re baked to create a well to stuff the sweet ricotta filling into.
You can pipe or use the same small ice cream-scoop to fill each of these cannoli cups and from start to finish, these cute little guys are done in less than an hour. Bust these creamy cookie cups out for the holidays or for your next potluck. You will be the bell of the ball!
Cannoli Cups
Yield(s): Makes 18 cups
15m prep time
20m cook time
30m inactive
you're making mealtime meaningful.
Ingredients
- 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 filling:
- 1 1/2 cups whole milk ricotta
- 1 cup mascarpone cheese
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Preparation
- Preheat the oven to 350° F and prepare a greased mini muffin tin.
- In a mixing bowl, whisk together brown butter, sugar, brown sugar, eggs and vanilla until the color lightens. Set aside.
- In another mixing bowl, sift together the flour, baking soda, and salt. Fold the flour mixture into the sugar batter with 1 cup of chocolate chips.
- Scoop batter into the mini muffin tin with a small ice cream-scoop. Bake for 13 - 16 minutes until golden.
- In a mixing bowl, combine ricotta, mascarpone, powdered sugar, and vanilla extract and scoop into a piping bag. Refrigerate until ready to use
- Remove cookies from oven and use small ice cream-scoop to create a well in each cookie, then remove to a wire rack to cool.
- Pipe or scoop ricotta mixture into chocolate chip shells and top with extra mini chocolate chips!