Instructions

• Preheat oven to 350°F (175°C). Spray a mini muffin pan with cooking spray.
• Divide the 16-oz package of chocolate chip cookie dough evenly among the mini muffin cups. Press the dough into the bottom and up the sides of each cup to form a small shell.
• Bake for 15–18 minutes, until the cookie cups are golden brown and set.
• Immediately after removing the pan from the oven, use a tart tamper (or the back of a small spoon) to press down the center of each warm cookie to form a hollow cup. Let the cookie cups rest in the pan until cool enough to handle.
• Remove the cookie cups from the pan and transfer them to a wire rack to cool completely.
• While the cookie cups cool, make the whipped cream: pour the cold 6 Tbsp heavy whipping cream into a medium bowl and beat with an electric mixer on medium-high speed until stiff peaks form. Set aside.
• In a separate bowl, beat the 4 oz mascarpone cheese and 1/4 cup powdered sugar with an electric mixer until smooth. Add the 1/2 cup ricotta cheese and 1 tsp vanilla extract, and mix on low speed just until combined.
• Gently fold the whipped cream into the mascarpone–ricotta mixture until evenly combined and smooth.
• Transfer the filling to a pastry bag (or a resealable plastic bag with a corner snipped) and pipe the cannoli cream into the cooled cookie cups.
• Place the filled cookie cups on a tray and refrigerate until ready to serve.