Cannoli Cookie Recipe
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!
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Cannoli Cookie 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 Cannoli Cups
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
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Cannoli Cookie Cups Recipe
Ingredients
Cookie Cups
- 1 box vanilla cake mix {13.25 ounces}
- 2 large eggs
- â…“ cup butter {softened}
Cannoli Filling
- 1 cup ricotta cheese {I used part skim}
- 6 ounces cream cheese {softened}
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- 1 teaspoon orange zest
- ¼ cup mini chocolate chips
Toppings
- ¼ cup mini chocolate chips
- ¼ cup pistachios {chopped}
Instructions
Cookie Cups
- Preheat oven to 350 degrees. Prepare mini muffin pan by spraying each cup liberally with non-stick cooking spray. Pour vanilla cake mix into a medium bowl and whisk {or sift} to remove any lumps. Add softened butter and eggs to the cake mix and combine with a hand held mixer {or by hand} until dough is thick and sticky. Using a small cookie scoop {or 1/2 tbsp.}, put a mound of cookie dough into each muffin cup. Using your fingers, go back and press the mound of dough down to create a level cookie. Bake for 9-11 minutes. {Do not over bake, they will set up as they cool.} Remove from oven and immediately run a knife around the edge of each cookie cup {I used an offset butter knife}. Go back and use a tart shaper {or end of a wooden spoon} to press middle of cookie down and create a indentation. Move cookies to cooling rack and let them cool completely. Continue to bake second batch if necessary.
Cannoli Filling
- Combine ricotta and cream cheese with a hand held mixer {or by hand} until creamy and smooth. Add powdered sugar, vanilla and orange zest and mix to combine. Finally add the mini chocolate chips and stir until evenly distributed. Cover and refrigerate for 30 minutes.
Assembly
- Take a heaping teaspoon of filling and place into the indentation of each cookie cup. {I like to add the filling to a Ziploc bag, cut the corner from one bottom and pipe the filling into the cookie cups}. Top with additional mini chocolate chips or chopped pistachios and serve. Store in an air tight container in the refrigerator for up to 4 days.
I absolutely love all of your recipes! You are now my go to gal for quick and easy fabulous dishes/desserts! Keep all the goodness coming this way!
I am so glad! That makes my whole month. I appreciate you reaching out. Happy Holidays.