Buzz
Photo by Greg Dupree, Prop Styling by Julia Bayless, Food Styling by Emily HallA cannoli is a classic Italian delicacy, made up of a crispy, fried pastry tube filled with a sweet ricotta mixture often enhanced with chocolate, citrus, and sometimes nuts. In this inventive take, pre-made chocolate chip cookie dough replaces the traditional pastry, eliminating the need for messy frying. These cookie cups are delightfully soft, chewy, and rich in chocolate, serving as the ideal base for the indulgent ricotta filling. A hint of cream cheese adds an unexpected tang, while almond extract and lemon zest evoke the signature flavor of cannoli. A sprinkle of pistachios and mini chocolate chips complete this festive tribute to the beloved dessert.
If you don’t own a rounded teaspoon scoop, you can use the handle of a wooden spoon to form a well in the cookie cups. A rounded butter knife or small offset spatula will help release the cookie cups from the pan easily.
Ingredients
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Flour-based baking spray
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1 16 1/2-oz. package pre-made break-and-bake chocolate chip cookie dough (such as Nestlé Toll House)
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1/2 cup (50 g) powdered sugar
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3 tablespoons whole-milk ricotta cheese
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1 oz. cream cheese (about 2 tablespoons), softened
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1/4 teaspoon almond extract or pure vanilla extract
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1/4 teaspoon fresh lemon zest (from 1 lemon)
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1 pinch kosher salt
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1/2 cup heavy cream
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1/4 cup mini chocolate chips, plus extra for garnish (optional)
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Finely chopped toasted pistachios, for garnish (optional)
Instructions
Preheat the oven and arrange the cookie dough in a mini muffin pan:
Set the oven to 350°F. Coat a 24-cup mini muffin tin with baking spray. Break the cookie dough into pieces, roll each piece into a ball, and place it into each muffin well.
Bake and cool the cookie cups:
Bake the cookie cups until the edges are firm and the centers remain slightly soft, approximately 13 to 15 minutes. Use a rounded 1-teaspoon measuring spoon to press the center of each cookie, creating a well. Allow the cups to cool in the muffin tray on a wire rack for 10 to 15 minutes. Carefully loosen the edges with a knife and remove the cups from the tray. Let them cool completely on the wire rack for about 45 minutes.
Prepare the ricotta filling:
In the meantime, combine sugar, ricotta, cream cheese, almond extract, lemon zest, and salt in a medium-sized bowl, mixing until well combined. In a separate medium bowl, whip the heavy cream by hand until medium-stiff peaks form. Gently fold the whipped cream into the sugar mixture. Then, gently fold in the chocolate chips.
Assemble and top the cookie cups:
Transfer the ricotta mixture into a large zip-top plastic bag. Cut a small 1/2-inch opening in one corner. Carefully pipe the ricotta filling into the cooled cookie cups. Add chocolate chips or pistachios for extra flavor, if desired.
Make-Ahead and Storage Tips
You can bake the cookie cups up to two days before serving. Let them cool completely after removing from the pan, then store them in an airtight container at room temperature. Alternatively, freeze them in a single layer on a baking sheet until solid, then transfer to a freezer-safe container or plastic bag. They will keep in the freezer for up to one month. Thaw them in the fridge or at room temperature before use. Assemble the ricotta mixture just before filling the cookie cups. Leftover cookies can be stored in the fridge for up to two days.
