Love cannolis but want to save time? These easy to make Cannoli Cookie Cups are exactly the recipe you need. I can’t wait for you to try them.

I am always on the hunt for a new cookie recipe and I hit the jackpot with this one.  The flavors are out of this world and I can’t get enough.

The combination of both ricotta and cream cheese gives the filling just the right tang.  Although I think it is the orange zest that take this cookie over the top.

Mini chocolate chips are on my top 10 ingredients that I can’t get enough of {so cute!}, so adding them was just the right touch.

Normally cannoli’s would take hours to make but not this Cannoli Cookies recipe.  Adding this recipe to your to do list will be the best thing you have done all week!

Recipe Ingredients

• Cake Mix
• Eggs
• Butter
• Ricotta Cheese
• Cream Cheese
• Powdered Sugar
• Orange Zest
• Mini Chocolate Chips
• Chopped Pistachios

How to Make Cannoli Cookies with a Cake Mix

1. Start by combining the cake mix with butter and eggs.  I like to use a hand held mixer but this can also be done by hand as long as the butter is soft enough.

2. Mix until you have a nice and thick cookie dough.

3. Prepare your mini muffin pan by spraying each cup liberally with nonstick spray.

4. Then using a small cookie scoop {or 1/2 tablespoon}, scoop a mound of dough into each cup.

5. Use your fingertips to press the mound of dough down.  You want a level cookie in each cup.

6. Bake in a 350 degree oven for 9-11 minutes or until the top and sides just start to brown.  

7. Remove from the oven and immediately run a knife or offset spatula around the edge of each cookie cup.  Make sure that they come lose or they will stick as they sit.

8. Allow them to cool for a few minutes.  Using a tart shaper or the end of a wooden spoon, create an indentation in the middle of each cookie.

9. Remove from pan and continue baking your second batch.

Easy and Delicious Cannoli Cookie Cup Filling

1. Begin the filling by combining the ricotta and cream cheese with a hand held mixer {or by hand} until the mixture if nicely incorporated and smooth.

2. Then add the powdered sugar, orange zest and vanilla extract.  Mix those ingredients in until completely mixed.

3. Finally add the mini chocolate chips to the filling and stir in using a wooden spoon.

4. I don’t like to use a mixer for this part because it can break up the chocolate chips.

Assembling your Cannoli Thumbprint Cookies

1. You can either spoon the mixture into each cookie cup or use a piping bag {or Ziploc bag} to pipe it into each cup.

2. I used a large Ziploc bag and cut the corner from one end {big enough for mini chocolate chips to pass through}.  Then piped the filling into each cup.

3. To finish the Cannoli Cookie Cups you can add a few additional mini chocolate chips to the top of each cookie.

These sweet little bites of heaven are pretty darn magical.  The hint of orange zest with the mini chocolate chips is a fabulous combination.

Plus bite sized cookie cups are always so much fun!  They are always quick to disappear when I make them for family and friends.

These will become a new family favorite whether you decide to make them for the holidays or another day throughout the year .

How to store

Store Cannoli Cups in an airtight container {or covered tightly with plastic wrap} and in the refrigerator for up to 4 days.

Do you also love cookie cups?  Try these recipes…

• Banana Pudding Cookie Cups
• Black Forest Cookie Cups
• Coconut Cream Pie Cookie Cups
• Boston Cream Pie Cookie Bites
• Ice Cream Sundae Cookie Bites