Description
These delightful Cannoli Cups offer a deliciously creative twist on traditional cannoli by combining rich, browned butter cookie shells filled with a creamy ricotta and mascarpone filling, dotted with mini chocolate chips for a perfect bite-sized Italian-inspired treat.
Ingredients
For the Cookie Cups
- 1 cup unsalted butter, browned
- 1/2 cup granulated sugar
- 1 1/4 cup brown sugar
- 2 eggs, beaten
- 2 teaspoons vanilla extract
- 3 cups all purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 cup mini chocolate chips, plus extra for garnish
For the Filling
- 1 1/2 cups whole milk ricotta
- 1 cup mascarpone cheese
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a mini muffin tin to prevent sticking.
- Mix Wet Ingredients: In a mixing bowl, whisk together the browned butter, granulated sugar, brown sugar, beaten eggs, and vanilla extract until the mixture lightens in color and is thoroughly combined. Set aside.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, and kosher salt to ensure even distribution.
- Make Cookie Batter: Fold the dry flour mixture into the wet sugar and butter mixture carefully, then stir in 1 cup of mini chocolate chips to infuse chocolate throughout the batter.
- Scoop and Bake: Using a small ice cream scoop, evenly portion the batter into the greased mini muffin tin cups. Bake for 13 to 16 minutes until the cookie cups turn golden brown.
- Prepare Filling: While cookies bake, in another mixing bowl, combine whole milk ricotta, mascarpone cheese, powdered sugar, and vanilla extract until smooth. Transfer the mixture to a piping bag and refrigerate until ready to use.
- Create Wells in Cookie Cups: Once baked, immediately use a small ice cream scoop or spoon to press into the center of each cookie cup to form a well for the filling. Then transfer the cups to a wire rack to cool completely.
- Fill and Garnish: Pipe or spoon the chilled ricotta-mascarpone filling into each cookie cup and top with additional mini chocolate chips for garnish and texture.
Notes
- Using browned butter adds a deep nutty flavor enhancing the overall taste of the cookie cups.
- Ensure the cookie cups are cooled completely before filling to maintain their shape and texture.
- For best results, refrigerate the filling to help it set and pipe easily into the cups.
- This recipe contains gluten and dairy, so it is not suitable for gluten-free or lactose-intolerant diets.
- Mini chocolate chips can be substituted with regular-sized chips chopped finely if mini chips are unavailable.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian