Description
These Cannoli Cookie Cups are a delightful twist on the traditional Italian cannoli. With a sweet, golden sugar cookie base, these mini cups are filled with a creamy ricotta mixture, chocolate chips, and topped with crunchy pistachios. Perfect for any occasion, they’re sure to satisfy your sweet tooth!
Ingredients
Scale
- 1 package refrigerated sugar cookie dough
- 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 oven to 350°F (175°C). Spray a mini muffin tin with non-stick cooking spray.
- Cut the sugar cookie dough into 24 equal pieces. Press each piece into the bottom and up the sides of each muffin cup.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Remove from the oven and immediately use a small shot glass to press the center of each cookie cup down to create a well.
- Allow the cookie cups to cool completely in the pan.
- In a medium bowl, mix together ricotta cheese, powdered sugar, and vanilla extract until smooth.
- Stir in the mini chocolate chips and spoon the mixture into the cooled cookie cups.
- Top each cup with chopped pistachios.
- Serve and enjoy!
Notes
- You can use regular-sized chocolate chips or other nuts (like almonds or hazelnuts) in place of pistachios if desired.
- Make sure the cookie cups are completely cool before filling to avoid the filling from melting.
- If you don’t have ricotta cheese, mascarpone cheese can be used as an alternative for a slightly different texture.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes