Delicious Cannoli Cookie Cups featuring a crispy cookie shell filled with a creamy ricotta and mascarpone filling, topped with chocolate chips.

Scale

1 cup unsalted butter

melted

1/2 cup granulated sugar

1 1/4 cup packed brown sugar

2 large eggs

room temp

1 1/2 tsp pure vanilla extract

3 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

3/4 cup chocolate chips

1 1/2 cup whole milk ricotta cheese

strained

8 oz. mascarpone cheese

1 cup powdered sugar

1 tsp vanilla extract

3/4 cup mini chocolate chips

optional: chocolate drizzle (melt a 4 oz. chocolate bar)

Preheat your oven to 350°F (175°C) and grease a muffin tin.
In a large bowl, combine melted butter, granulated sugar, and brown sugar until smooth.
Add the eggs and vanilla extract, mixing until well combined.
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet ingredients, mixing until just combined. Fold in chocolate chips.
Scoop the cookie dough into the prepared muffin tin, pressing down slightly to form cups.
Bake for 12-15 minutes or until golden brown. Allow to cool completely.
For the filling, beat together the ricotta, mascarpone, powdered sugar, and vanilla extract until smooth. Stir in mini chocolate chips.
Carefully fill each cooled cookie cup with the cannoli filling.
Top with additional mini chocolate chips and drizzle with melted chocolate if desired.

Make sure to strain the ricotta to avoid a watery filling. These can be made ahead of time and filled just before serving.

Keywords: Cannoli Cookie Cups, dessert, cookies, cannoli, ricotta, mascarpone, chocolate