When you can’t decide between cookies or something a little fancy, these cute Cannoli Cookies are the answer! Chewy, bite-sized chocolate chip cookie cups are filled with classic cannoli cream, then sprinkled with your favorite garnishes.
There is no holiday season needed to enjoy a fresh batch of cookies!
And when we’re talking wee little cups of goodness, studded with chocolate and stuffed with a deliciously light filling? Oh man. It’s one of those, “am I gonna share or eat them all?” situations.
These cute little cannoli cookies were actually born from a burning desire to not waste 3/4 of a batch of the cannoli dip recipe I shared a few months ago.
One of the drawbacks of being a food blogger is often getting stuck with a large dessert that you can’t stop eating. I’m a cannoli-holic, so I could have definitely torn up the bowl.
I’m also usually too lazy to hit the gym for 3 hours to burn off all those cals, so devouring it entirely was not an option.
This page includes step by step instructions, as well as tips and notes. If you’d like to skip all that, feel free to scroll down to the full, printable recipe card at the bottom of the post.
Sticking with a regular homemade cannoli (or two!), cannoli cupcakes, or even a slice of cannoli cheesecake torte is a smarter use of calories.
But converting that dip into another dessert turned out to be a pretty genius idea.
I’ve flirted with cookie cups before, and I’m pretty sure that these are my favorite so far. How can you beat a combo of All-American chocolate chip cookies and luscious Italian cannoli filling?
It’s a dessert experience you didn’t know you needed, guys. And one that is SO easy to put together! Bake some cookie dough balls in a mini muffin tin, whip up a batch of cannoli dip, and go to town.
A few of these guys broke coming out of the tins, and I’d be lying if I said I hadn’t taste tested while I worked.
Standard cannolis are so good (that crispy shell OMG), but these are definitely something extra special…and irresistible!
Ingredients
One of the nice things about this treat is just how homemade you can make it! Make your own cookie dough following the recipe card below, or use cheater dough from the store. Plus, you can fill your cookie cups with anything!
- Mini chocolate chips – everything about these cookie cups is small, so the chocolate chips should be, too!
- All-purpose flour – you can easily make these babies gluten free by using your favorite 1:1 gluten free flour.
- Unsalted butter
- Brown sugar – the molasses in brown sugar is what makes chocolate chip cookies so good!
- Eggs
- Baking soda, vanilla extract, salt
- Ground cinnamon – fo a hint of cannoli shell flavor.
- A batch of Quick 5-Ingredient Cannoli Dip
For exact ingredient measurements and recipe instructions, scroll down to the recipe card at the bottom of the post!
What else can you fill cookie cups with?
Great question! If you’re make a batch of these cuties for a get together, don’t skip on the cannoli filling, but make extra cups and serve a variety! Try filling them with vanilla or fluffy chocolate buttercream. If you’re out of ricotta, a whipped cream cheese frosting adds a nice tang. And if you like fruit with your chocolate, try stuffing them with raspberry buttercream and topping them with fresh berries.
If you’ really love cookie cups, make these Turtle Pie Cookie Cups or German Chocolate Cookie Cups next!
How to make Cannoli Cookies
- First, preheat the oven to 350 degrees F. Spray two mini muffin pans with cooking spray and set aside.
- Next, grab two mixing bowls. In the first bowl, whisk together flour, salt, cinnamon, and baking soda.
- In the second bowl, cream together butter and brown sugar until it’s fluffy and light in color, 2-3 minutes. Add egg and vanilla and beat until combined.
- Then, gradually beat in the flour mixture until just combined. Fold in the chocolate chips.
- Take 1 tablespoon-sized scoops of dough and roll them into 1-inch balls. Place each ball in its own muffin pan cavity.
- Bake the cookies for 10-12 minutes, until they are lightly golden but still slightly doughy in the center.
- Remove the tins from the oven and, using a rounded teaspoon, immediately press down into the center of each cookie cup to create a small well. Cool them for 10 minutes, then remove to cooling rack to cool completely.
- While the cookies cool, make the Cannoli Dip. (A half batch will probably be plenty!) Feel free to add as many extra chocolate chips here as you want to!
- Finally, pipe cannoli cream into each cookie cup. Garnish them with crushed pistachios, toasted almonds, or chocolate chips. You can even dip or drizzle them with melted chocolate!
FAQ
Can you use refrigerated cookie dough in these cannoli cookies?
Of course! If you’re pressed for time and need a super quick cookie solution, you may use your favorite store-bought dough. The cookie recipe I use here is my Nana’s standard one, but these will be just as yummy with the pre-made stuff.
Can cookie cups be frozen?
Absolutely! Yes, cookie cups can be frozen, and very well I might add!
You can freeze these pre-filled, but I would suggest filing them just before serving them. There’s a lot of moisture in ricotta cheese, and the filling may make the cookie bottom soggy as the treats thaw.
Definitely garnish just before serving – no one likes soggy pistachios!
HELPFUL KITCHEN TOOLS FOR MAKING COOKIE CUPS:
LOOKING FOR MORE CHOCOLATE CHIP COOKIE RECIPES?
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Chocolate Chip Cannoli Cookies
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon baking soda
- ½ cup unsalted butter softened
- ⅔ cup brown sugar packed
- 1 egg room temperature
- 1 teaspoon vanilla extract
- 1 cup mini chocolate chips
- 1 Recipe Cannoli Dip
Instructions
- Preheat the oven to 350 degrees F. Spray two mini muffin pans with cooking spray and set aside.
- In a medium mixing bowl, whisk flour, salt, cinnamon, and baking soda; set aside.
- In a second large mixing bowl, cream butter and brown sugar until light in color, 2-3 minutes. Add egg and vanilla and beat until combined.
- Gradually beat in the flour mixture until just combined. Fold in chocolate chips.
- Roll the dough into 1-inch balls and place in muffin pan cavities. Bake 10-12 minutes, until cookies are lightly golden but still slightly dough in the center.
- Remove from the oven and, using a rounded teaspoon, immediately press down into the center of each cookie cup to create a small well.
- Cool in plans for 10 minutes, then remove to cooling rack to cool completely.
- Make Cannoli Dip. Pipe each cookie cup with cannoli cream. Garnish with crushed pistachios, toasted almonds, or chocolate chips.
2pots2cook says
Sweet Heavens ! beautiful post, beautiful photos !!!!!!! 🙂
Erica says
Thank you so much for the sweet words! <3