These Cannoli Cookie Cups are a really fun twist on a classic cannoli recipe – taking that creamy chocolate chip filling and putting it into a sweet vanilla cookie cup! The result is a crisp exterior, soft center, creamy filled cookie alternative. These are so great to travel with and make a fun change from a cookie or cupcake!
This is a really easy cookie cup recipe and there is no chill time needed. Simply bring your ingredients together, then scoop into the lined muffin pan. After baking, but while the cookie cups are still warm, make the holes for the filling. Make the indents in the cookie cups using something like an egg cup or tablespoon measure. Just something that is smaller than the cookie cup itself. After baking and letting cool, make the filling and fill each hole as much as you want! Take care if you choose to pipe the filling, as you need a very large piping nozzle for the chocolate chips to fit through.
The brown sugar and vanilla are crucial to deep flavours and the gorgeous texture. The structure means that this is a no-chill cookie recipe. This means you can go from start to completed bake much faster! Letting the cookie cups firm up and cool after baking makes them much easier to pop out. It also prevents the filling from melting.
INGREDIENTS REQUIRED
There are no specialist ingredients or equipment required for this bake. I can find everything I need at my local supermarket or grocery store. I use a standard 12 hole muffin tin, and basic paper liners. You can skip the liners altogether and simply grease the pan with butter/spray. If you do this, be very generous with greasing!
- Unsalted Butter
- Granulated Sugar
- Light Brown Soft Sugar
- Large Egg
- Vanilla Extract
- All Purpose (Plain) Flour
- Baking Powder
- Full Fat Cream Cheese (or Ricotta/Mascarpone)
- Mini Chocolate Chips
- Powdered Sugar
- Orange Zest
TIPS FOR MAKING BETTER COOKIE CUPS
Cookie cups make for a great alternative to a regular cookie! Here are some tips to ensure your cookie cups turn out 10/10 every time:
- Choose the Right Dough: Make sure the dough is firm enough that it will hold its shape. It should be scoop-able, but when you place into the muffin tin it doesn’t lose shape.
- Prep Your Muffin Tin: Grease your muffin tin well or use cupcake liners to prevent the cookie cups from sticking.
- Use the Right Amount of Dough: Press a suitable amount of dough into each muffin cup, making sure to leave enough space for the filling.
- Create a Well: Use your fingers or a small spoon to press the dough into the bottom and sides of the muffin cup, creating a well or indentation for the filling.
- Chill the Dough: If your dough is too soft, chill it in the refrigerator for about 30 minutes before pressing it into the muffin tin. This will help the cookie cups hold their shape better during baking.
- Avoid Overfilling: Be careful not to overfill the cookie cups with filling, as it can overflow during baking and make a mess. Fill them just below the top edge of the dough.
- Monitor Baking Time: Keep an eye on your cookie cups while they’re baking to prevent them from burning. They should be golden brown around the edges when done.
- Cool Completely: Allow the cookie cups to cool completely in the muffin tin before removing them. This will help them set and hold their shape.
- Decorate: Once baked, the decoration on top really gives these that Instagrammable look.
TOP TIPS FOR THE BEST Cannoli Cookie Cups
- Butter: Fully melted, unsalted butter is best!
- Sugars: The combination of light brown and granulated sugars really contributes to a chewy centre and perfect bake.
- Cookie Texture: The cookie dough should be slightly sticky but still able to hold its shape when scooped into the tin. If you find it’s too wet, add a little more flour at a time to reach this point.
- Assembly: Place the balls of dough into the muffin tray and create an indent using something like a tablespoon measure, an egg cup or the end of a wooden spoon. The hole should be fairly deep and wide for maximum cannoli filling ratio!
- Chill Time: These don’t need to chill prior to baking. They do, however, want to chill once removed from the oven so they can be removed from the tin easier. This also prevents the glaze from melting.
- Bake Time: Take the cookies out when they are gold on top the edges as they continue to bake even when removed from the oven due to residual heat. This means they retain a little of that fudgy/soft centre that is just perfect to bite into.
- Filling: Best made with ricotta, but this can be subbed for mascarpone or full fat cream cheese. Use whatever you prefer.
- Filling Assembly: Because of the mini chocolate chips, you need a large piping bag/nozzle for the mixture to be pipe-able. Feel free to simply scoop the mixture into the holes in each cookie cup instead!
I bake these Cannoli Cookie Cups in a classic 12 hole muffin tin. The recipe makes about 12 cups. If you’re looking for more exciting cookie cup recipes, try my Almond Croissant Cookie Cups. For videos and baking inspiration, head on over to my Instagram.
STORAGE FOR Cannoli Cookie Cups
When it comes to storing cookie cups, it’s essential to maintain their texture and flavor. Here are a few tips to help you store your Cannoli Cookie Cups correctly!
Store leftover cooled homemade cookie cups in an airtight container in the refrigerator for 3-5 days.
To Freeze: Once baked, the cookie cups can be frozen for up to 3 months. Let thaw overnight in the refrigerator and warm in the microwave for a few seconds before filling with the cannoli mix! Alternatively, you can freeze the cookie dough prior to baking.
Cannoli Cookie Cups
Ingredients
- 180 g (1 ½ cups) All Purpose Flour (Plain Flour)
- 1 tsp (1 tsp) Baking Powder
- 113 g (½ cups) Unsalted Butter Softened/Room Temperature
- 100 g (½ cups) Sugar
- 50 g (¼ cups) Light Brown Soft Sugar
- 1 (1) Large Egg
- 2 tsp (2 tsp) Vanilla Extract
- 150 g (¾ cups) Mini Chocolate Chips
For the Cannoli Filling
- 40 g (3 tbsp) Unsalted Butter Softened/Room Temperature
- 120 g (½ cups) Full Fat Cream Cheese
- 300 g (2 ½ cups) Powdered Sugar
- 100 g (½ cups) Mini Chocolate Chips
- 2 tsp (2 tsp) Orange Zest (optional)
- 1 tsp (1 tsp) Vanilla Extract
Instructions
- Pre-heat the oven to 350℉/170℃. Line a 12 hole muffin pan with liners, or generously grease.
- In a large bowl, or the bowl of a stand mixer, combine the sugars and butter and cream (mix) until light and fluffy.
- Add the egg and vanilla and mix again.
- Fold in the flour and baking powder. Then fold in the chocolate chips.
- Scoop a large tablespoon of the mixture into each muffin pan hole. Bake approx 12 minutes until golden on top.
- Remove from the oven, and while still warm, use a tablespoon measure/end of a wooden spoon to create indents in each cookie cup. This is what we will fill with the cannoli filling so make sure the holes are deep enough! Let cool.
Make the Cannoli Filling
- Using an electric mixer, whisk together the butter and cream cheese until fully combined. Add the vanilla, orange zest and half the powdered sugar and mix again.
- Add in the remaining powdered sugar and whisk until smooth, but thick. You can change the consistency to suit you by adding milk to thin, or more powdered sugar to thicken. Finally, fold in the chocolate chips.
- To assemble, you can either use a piping bag with a large nozzle (remember, the chocolate chips need to fit through the nozzle) or scoop in.
- Fill each cookie cup with the filling and top with some more mini chocolate chips!
