Simple & delicious go to a whole new level with these Cannoli Sugar Cookie Cups. Easy sugar cookie cups topped with cannoli filling & chocolate chips. YUM!
Course Dessert
Cuisine American, Italian
Keyword cannoli, sugar cookie
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Chill 1 hourhour
Total Time 1 hourhour30 minutesminutes
Author Gina Kleinworth
Ingredients
Sugar Cookie Cups
3cupsall-purpose flourspooned and leveled- not scooped
1tspbaking powder
1cupbutter
1cupgranulated sugar
1large egg
1tspvanilla extract
Filling
2cupsricotta cheese
3tbspwhipped topping
½cupconfectioners sugar
1tspvanilla extract
¼cupmini chocolate chips
*additional confectioners sugar for dusting
Instructions
Cookies
In a small bowl whisk together the flour and baking powder – set aside.
In a large mixer bowl, beat the butter until soft.
Add the sugar and mix well.
Add the egg and vanilla - mix again just until incorporated.
Slowly add the flour/baking powder mixture and stir until the dough begins to pull together.
Roll the dough into a ball and wrap with plastic wrap- refrigerate for 1 hour.
Once the dough has chilled, preheat the oven to 350 degrees.
Pull off pieces of dough and roll it into balls. Then press into the wells of a greased muffin tin pan making the cup shape.
Bake for 12-15 minutes and allow to cool in the pan before removing.
To remove, slide a butter knife along the inside- they should pop right out.
Filling
Whisk the ricotta in a large bowl until smooth.
Stir in the confectioner's sugar and vanilla and whisk until combined.
Fold in the whipped topping and chocolate chips.
Do not assemble until ready to serve as the filling will start to soften the cookie cup.
Once ready to serve spoon about a tablespoon of your filling into the cookie cup.
Dust with confectioner's sugar and add a couple more mini chocolate chips to the top.