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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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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
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
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