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!