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Cannoli Cookie Cups
Florence Jackson

Cannoli Cookie Cups

These 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! Ricotta makes for a classic filling, but I find cream cheese or mascarpone work just as well - and tend to be more affordable! So feel free to sub in ricotta in place of the cream cheese for a more 'authentic' filling.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 180 g All Purpose Flour (Plain Flour)
  • 1 tsp Baking Powder
  • 113 g Unsalted Butter Softened/Room Temperature
  • 100 g Sugar
  • 50 g Light Brown Soft Sugar
  • 1 Large Egg
  • 2 tsp Vanilla Extract
  • 150 g Mini Chocolate Chips
For the Cannoli Filling
  • 40 g Unsalted Butter Softened/Room Temperature
  • 120 g Full Fat Cream Cheese
  • 300 g Powdered Sugar
  • 100 g Mini Chocolate Chips
  • 2 tsp Orange Zest (optional)
  • 1 tsp Vanilla Extract

Method
 

  1. Pre-heat the oven to 350℉/170℃. Line a 12 hole muffin pan with liners, or generously grease.
  2. In a large bowl, or the bowl of a stand mixer, combine the sugars and butter and cream (mix) until light and fluffy.
  3. Add the egg and vanilla and mix again.
  4. Fold in the flour and baking powder. Then fold in the chocolate chips.
  5. Scoop a large tablespoon of the mixture into each muffin pan hole. Bake approx 12 minutes until golden on top.
  6. 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
  1. 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.
  2. 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.
  3. 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.
  4. Fill each cookie cup with the filling and top with some more mini chocolate chips!