Ingredients:
Cookie Cup:
1 cup unsalted butter, melted
1/2 cup granulated sugar
1 1/4 cups packed brown sugar
2 large eggs, room temperature
1 1/2 tsp pure vanilla extract
3 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
3/4 cup chocolate chips
Cannoli Filling:
1 1/2 cups whole milk ricotta cheese, strained
8 oz. mascarpone cheese
1 cup powdered sugar
1 tsp vanilla extract
3/4 cup mini chocolate chips, plus additional for topping
Optional:
Chocolate drizzle (melt a 4 oz. chocolate bar)
Directions:
For the Cookie Cups:
Preheat oven to 350°F (175°C).
In a large bowl, whisk together melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
Combine flour, baking soda, and salt in a separate bowl.
Gradually add dry ingredients to wet ingredients, mixing until just combined.
Fold in chocolate chips.
Press cookie dough into the cups of a mini muffin tin to form cups.
Bake for 10-12 minutes or until the edges are golden. Allow to cool in the tin before removing.
For the Filling:
In a medium bowl, blend ricotta, mascarpone, powdered sugar, and vanilla extract until smooth.
Stir in mini chocolate chips.
Fill each cooled cookie cup with the filling using a piping bag or spoon.
Optional Chocolate Drizzle:
Melt the chocolate bar and drizzle over filled cups.
Top each with additional mini chocolate chips.
Prep Time: 30 minutes | Cooking Time: 12 minutes | Total Time: 42 minutes
Kcal: 180 kcal per cup | Servings: 24 cups
