Cannoli Cookie Cups
These Cannoli Cookie Cups are a delightful blend of cookie and cream! Perfect for impressing guests or satisfying your sweet tooth.
Equipment
- Muffin Tin
- Mixing bowls
- Electric Mixer
- Measuring cups and spoons
- Rubber spatula
Ingredients
- 1 package chocolate chip cookie dough (16-oz)
- 6 Tbsp heavy whipping cream (cold)
- 4 oz mascarpone cheese
- 1/2 cup powdered sugar
- 1/2 cup ricotta cheese
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) to ensure even baking.
- Take the chocolate chip cookie dough out of its package and let it soften for a few minutes.
- Grease your muffin tin lightly. Press about 1 tablespoon of cookie dough into the bottom and up the sides of each muffin cup.
- Bake for about 10-12 minutes, or until the edges are golden brown.
- Let the cookie cups cool for about 10 minutes, then remove from the tin and place on a wire rack.
- In a mixing bowl, combine mascarpone cheese, ricotta cheese, powdered sugar, and vanilla extract. Beat until smooth.
- In another bowl, whip the cold heavy whipping cream until stiff peaks form. Fold into the cheese mixture.
- Spoon the filling into each cooled cookie cup generously.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- Store the cookie cups in an airtight container in the refrigerator for up to 3 days.
- Try adding colorful sprinkles on top for a festive look!
- You can use peanut butter cookie dough for a different flavor.