Cannoli Cookie Cups
Crisp cookie cups filled with silky ricotta cream, dotted with mini chocolate chips and brightened with orange zest. All the cannoli magic, none of the frying, and let me tell you, it’s worth every bite.
Ingredients
Scale
- 150 g all-purpose flour (1 1/4 cups)
- 115 g unsalted butter, softened (1/2 cup)
- 100 g granulated sugar (1/2 cup)
- 1 large egg
- 1 tsp vanilla extract
- 250 g whole milk ricotta, well drained (1 cup)
- 100 g powdered sugar (3/4 cup)
- 60 g mini chocolate chips (1/3 cup)
- 1 tsp finely grated orange zest
- 1/4 tsp ground cinnamon
- 30 g finely chopped pistachios, optional garnish (about 1/4 cup)
Instructions
- Preheat the oven to 180°C, 350°F. Lightly grease a mini muffin tin.
- Cream the softened butter with granulated sugar until light. Beat in the egg and vanilla until smooth.
- Stir in the flour until a soft dough forms. Roll 12 small balls and press each into a mini muffin cavity to form a cup.
- Bake for 10 to 12 minutes until golden at the edges. Cool in the pan 5 minutes, then transfer cups to a rack to cool completely.
- Beat the drained ricotta with powdered sugar until creamy. Fold in mini chocolate chips, orange zest, and cinnamon. Chill 20 minutes.
- Pipe or spoon the ricotta cream into cooled cookie cups. Sprinkle with pistachios or extra chips if desired.
- Serve immediately, or refrigerate filled cups up to 24 hours for best texture.
Notes
- Drain ricotta in a fine mesh sieve or cheesecloth for at least 30 minutes to avoid a runny filling.
- Chill the filling before piping so it holds clean swirls.
- Fill cups just before serving to keep shells crisp.
- Use a cookie scoop for even dough portions and consistent baking.
Find it online: https://tastyze.com/cannoli-cookie-cups/