Description
These Cannoli Cookie Cups are a fun, bite-sized twist on the traditional cannoli. Made with soft, sweet sugar cookie dough and filled with a rich, creamy ricotta mixture, these little treats are topped with chocolate chips and pistachios for the perfect balance of flavors. A perfect dessert for any occasion!
Ingredients
Scale
- 1 package refrigerated sugar cookie dough
- 8 oz ricotta cheese (well-drained)
- ½ cup powdered sugar
- ½ cup mini chocolate chips
- ¼ cup chopped pistachios (for topping)
Instructions
- Preheat the oven to 350°F (175°C).
- Cut the cookie dough into 24 equal pieces and press each piece into the wells of a greased mini muffin tin.
- Bake for 10–12 minutes or until golden brown. Let the cookie cups cool in the tin for a few minutes before removing.
- In a bowl, mix the ricotta cheese and powdered sugar until smooth and well combined.
- Stir in the mini chocolate chips until evenly distributed.
- Spoon the ricotta mixture into the cooled cookie cups.
- Top with chopped pistachios for added flavor and crunch.
- Refrigerate for at least 30 minutes before serving to allow the filling to firm up.
Notes
- Be sure to drain the ricotta well to avoid excess moisture in the filling.
- You can swap pistachios for another nut or topping of your choice, such as mini chocolate chips or candied orange peel, for a unique twist.
- These can be made ahead and stored in the fridge for up to a day before serving.
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Keywords: Cannoli, cookie cups, dessert, mini cannolis, ricotta, chocolate chips, pistachios, easy cannoli