Cannoli Cookie Cups are a delightful, bite-sized treat that combines the rich flavors of a classic cannoli with the ease of a cookie. These cookie cups are made with a simple sugar cookie dough base, filled with a creamy ricotta mixture, and topped with mini chocolate chips and chopped pistachios. The result is a dessert that delivers all the satisfying elements of a traditional cannoli but in a fun and easy-to-serve form. Perfect for parties, holidays, or just a sweet afternoon snack, these cookie cups are sure to become a favorite in your dessert repertoire.

The sweetness of the ricotta filling paired with the slightly salty crunch of pistachios creates the perfect balance of flavors. Additionally, the soft, buttery cookie shell holds the filling perfectly, making each bite an irresistible combination of textures. These Cannoli Cookie Cups are the perfect dessert when you’re craving something indulgent but with a lighter twist than the classic fried cannoli. Whether you’re serving them at a family gathering or enjoying them with a cup of coffee, they’re guaranteed to impress.

Why You’ll Love This Recipe

Cannoli Cookie Cups combine the best parts of two iconic desserts: the rich, creamy filling of cannoli and the sweetness of freshly baked cookies. This recipe is quick and easy to make, with minimal preparation time and ingredients. It’s also versatile—you can make them ahead of time, customize the toppings, and even adjust the sweetness to suit your tastes. The combination of the smooth ricotta filling with the crispy cookie shell and crunchy pistachios creates a perfect bite every time. Whether you’re hosting a gathering or just satisfying a sweet tooth, these cookie cups are sure to be a hit.

Ingredients

For the Cannoli Cookie Cups:

Refrigerated sugar cookie dough
Ricotta cheese
Powdered sugar
Mini chocolate chips
Chopped pistachios

Variations

Flavor the Filling: Add a touch of vanilla extract, cinnamon, or lemon zest to the ricotta filling for an extra layer of flavor.
Swap Pistachios: If you’re not a fan of pistachios, try topping the cups with chopped almonds, walnuts, or even a sprinkle of coconut flakes.
Add Fruit: Add fresh fruit like berries or orange zest to the ricotta mixture for a fruity twist.
Chocolate Drizzle: For added decadence, drizzle melted chocolate over the top of the cookie cups after refrigerating.
Gluten-Free Option: Use gluten-free sugar cookie dough for a gluten-free version of this dessert.

How to Make the Recipe

Step 1: Preheat and Prepare the Cookie Cups

Preheat the oven to 350°F. Cut the refrigerated sugar cookie dough into 24 equal pieces. Press each piece into the bottom and up the sides of a greased mini muffin tin to form small cookie cups.

Step 2: Bake the Cookie Cups

Bake the cookie cups for 10-12 minutes or until they are golden brown. Allow them to cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.

Step 3: Prepare the Ricotta Filling

In a medium bowl, mix the ricotta cheese and powdered sugar until smooth and creamy. Stir in the mini chocolate chips.

Step 4: Fill the Cookie Cups

Once the cookie cups have cooled, spoon the ricotta mixture into each cup, filling them generously.

Step 5: Top with Pistachios

Top each filled cookie cup with a sprinkle of chopped pistachios for crunch and added flavor.

Step 6: Chill Before Serving

Refrigerate the filled cookie cups for at least 30 minutes before serving to allow the filling to firm up.

Tips for Making the Recipe

Chill the Cookie Cups: After baking, make sure the cookie cups cool completely before adding the filling. This will prevent the filling from melting or sliding off the cookies.
Use Full-Fat Ricotta: For the creamiest filling, use full-fat ricotta cheese. It will give the filling a richer texture and taste.
Don’t Overfill: Be careful not to overfill the cookie cups. Leave a little space at the top so they are easier to eat and serve.
Make Ahead: These cookie cups can be made ahead of time. Simply store them in an airtight container in the refrigerator until ready to serve.

How to Serve

Serve the Cannoli Cookie Cups chilled, straight from the refrigerator. They are perfect for a special occasion, party, or as a sweet snack after a meal. Pair them with a cup of coffee or dessert wine for an elevated treat. If you want to make them extra festive, you can dust them with powdered sugar just before serving.

Make Ahead and Storage

Storing Leftovers

Store leftover cookie cups in an airtight container in the refrigerator for up to 3 days. The filling may soften slightly, but they will still taste delicious.

Freezing

You can freeze the baked cookie cups (without the filling) for up to 1 month. To use, thaw at room temperature and then fill with the ricotta mixture just before serving.

Reheating

These cookie cups are best served chilled, but if you’d like to warm the cookie shells slightly, you can reheat them in a preheated oven at 350°F for 5-7 minutes before filling.

FAQs

1. Can I make these cookie cups without ricotta cheese?

Yes, you can substitute ricotta with mascarpone cheese or cream cheese for a different texture and flavor in the filling.

2. Can I use homemade sugar cookie dough?

Absolutely! If you prefer homemade dough, feel free to use your favorite recipe instead of store-bought refrigerated dough.

3. Can I make these without pistachios?

Yes, if you don’t like pistachios, you can top the cookie cups with other nuts like almonds, hazelnuts, or walnuts. Or, you can leave them off entirely for a simpler version.

4. How do I prevent the cookie dough from sticking to the muffin tin?

Grease the mini muffin tin generously or use mini muffin paper liners to prevent the cookie dough from sticking.

5. Can I make the filling ahead of time?

Yes, the ricotta filling can be made up to 24 hours ahead of time. Just cover and refrigerate it until you’re ready to fill the cookie cups.

6. Can I make these gluten-free?

Yes, you can use gluten-free sugar cookie dough to make this recipe gluten-free. The rest of the ingredients are naturally gluten-free.

7. Can I freeze these cookie cups?

You can freeze the baked cookie cups (without the filling) for up to 1 month. When ready to serve, thaw them and then fill with the ricotta mixture.

8. How do I keep these cookie cups from getting soggy?

Make sure the cookie cups cool completely before adding the ricotta filling. Refrigerating them for at least 30 minutes before serving also helps the filling set and prevents sogginess.

9. Can I add other toppings?

Definitely! You can top the cookie cups with chocolate chips, maraschino cherries, or a drizzle of honey for extra sweetness.

10. How many servings does this recipe make?

This recipe makes 24 cookie cups, making it perfect for a party or gathering.

Conclusion

Cannoli Cookie Cups are the ultimate combination of convenience and indulgence. With a sugar cookie base, creamy ricotta filling, and a sprinkle of crunchy pistachios, they offer the perfect balance of textures and flavors. Whether you’re hosting a celebration, looking for a fun treat to bring to a potluck, or simply craving something sweet, these bite-sized desserts are sure to impress. Easy to make and even easier to enjoy, these cookie cups are a must-try addition to your dessert menu.