Cannoli Cookie Cups

Servings

16-18 servings

Ingredients

Cookie Cup:

• 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

Cannoli Filling:

• 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, plus additional mini chocolate chips for topping

Optional:

Chocolate drizzle (melt a 4 oz. Chocolate bar)

Directions

1. Preheat oven to 350°F.

   
   

2. Place melted butter in a medium bowl. Add both sugars and mix on low speed till smooth. Mix in eggs and vanilla extract till combine.

   
   

3. Mix flour, baking soda and salt salt together and slowly mix in flour, 1/2 cup at a time. Mix in chocolate chips.

   
   

4. Spray muffin pans with baking spray. Scoop cookie dough into muffin pan using a medium ice-cream scooper and press down a cavity in the center of the cookie. Bake for 16-20 minutes.

   
   

5. While baking make cannoli frosting by combining ricotta, mascarpone, vanilla extract, powder sugar and mini chocolate chips. Beat till smooth and place in piping bag in the fridge as cookies finish baking and cooling.

   
   
   
   

6. Remove cookie cups from the oven and let cool for about 25-30 minutes. Once cool pipe in cannoli filling. Sprinkle mini chocolate chips on top. Optional chocolate drizzle.