Description
These Cannoli Cookie Cups are a fun twist on the classic Italian dessert. Crispy sugar cookie cups filled with creamy ricotta cheese and topped with mini chocolate chips and pistachios. They’re an irresistible bite-sized treat that’s perfect for any occasion.
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) and spray a mini muffin tin with non-stick cooking spray.
- Slice cookie dough into 12 equal pieces and press each piece into the bottom and up the sides of each muffin cup.
- Bake for 12-15 minutes or until edges are lightly golden. Remove from oven and let cool completely.
- In a mixing bowl, combine ricotta cheese, powdered sugar, and vanilla extract. Mix until smooth.
- Fold in mini chocolate chips and chopped pistachios.
- Spoon ricotta mixture into each cookie cup.
- Refrigerate for at least 30 minutes before serving.
Notes
- If you prefer, you can substitute the pistachios with chopped almonds or hazelnuts for a different flavor.
- For extra sweetness, drizzle some honey over the top of each cup just before serving.
- These cups can be made a day in advance and stored in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes