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Easy Cannoli Cookie Cups Recipe with creamy ricotta filling topped with mini chocolate chips on a white plate.

Cannoli Cookie Cups

Soft, crispy Cannoli Cookie Cups filled with rich ricotta-mascarpone cannoli cream — all the flavor of classic Italian cannolis without the mess or fragile shells. Perfect for parties, holidays, or anytime you crave cannoli without the fuss.
5 from 1 vote
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Course: Dessert
Cuisine: American-Italian
Keyword: Cannoli Cookie Cups, Cannoli cookie cups Real Simple, Cannoli cookie recipe, Cannoli cookies, Cooking with Nonna cannoli cookies, How to make cannoli cookie cups, Unforgettable Cannoli cookie cups
Prep Time: 25 minutes
Cook Time: 15 minutes
Chill Ricotta: 1 hour
Total Time: 1 hour 40 minutes
Servings: 24 mini cookie cups
Calories: 185kcal
Cost: $11

Equipment

  • 1 Mini muffin tin (24-cup) (Spray well with nonstick spray)
  • 2 Mixing bowls (For cookie dough and filling)
  • 1 Electric mixer (Hand or stand mixer works)
  • 1 Cooling rack (Let cookie cups cool completely)
  • 1 Spoon or piping bag (For filling the cups)
  • 1 set Measuring cups/spoons (Standard set)

Ingredients

For the Cookie Cups

  • 1 cup butter - softened
  • 1 cup sugar - granulated
  • 1 egg large
  • 2 teaspoon vanilla extract
  • 2½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt

For the Cannoli Filling

  • 15 oz whole-milk ricotta cheese - drain before using
  • 8 oz mascarpone cheese
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • ½ cup mini chocolate chips - plus extra for topping
  • 1 pinch cinnamon - optional

For Topping

  • powdered sugar - for dusting
  • chopped pistachios - optional, for garnish

Instructions

  • Place ricotta in a strainer over a bowl and refrigerate for 1 hour to remove excess liquid. This helps keep the filling thick.
  • Beat butter and sugar for 3 minutes until light and fluffy. Add egg and vanilla, then combine flour, baking powder, and salt separately. Mix dry ingredients into wet until just combined.
  • Roll 1 tablespoon of dough into balls and press into a greased mini muffin tin to form cups with thin bottoms (¼ inch).
  • Bake cookie cups at 350°F (175°C) for 12–15 minutes until edges are golden brown. Let cool in pan 5 minutes, then transfer to a rack.
  • Beat drained ricotta, mascarpone, powdered sugar, vanilla, and cinnamon for 2–3 minutes until smooth and thick. Fold in mini chocolate chips and refrigerate.
  • Spoon or pipe chilled filling into cooled cookie cups. Top with extra mini chocolate chips and dust with powdered sugar before serving.
  • Serve immediately or within a few hours for the crispiest texture. Fill cups right before serving for best results.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.

Nutrition

Serving: 1cookie cup | Calories: 185kcal | Carbohydrates: 18g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 40mg | Sodium: 85mg | Potassium: 50mg | Fiber: 0.5g | Sugar: 12g | Vitamin A: 350IU | Calcium: 40mg | Iron: 0.7mg