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Cannoli Cookie Cups Recipe

Cake mix cookie cups are filled with a homemade Cannoli filling that has hints of orange and mini chocolate chips.

Course Dessert
Prep Time 50 minutes
Cook Time 25 minutes
Total Time 1 hour 15 minutes
Servings 36 cookie cups

Ingredients

Cookie Cups

  • 1-15.25 oz. box vanilla cake mix
  • 2 eggs
  • 1/3 cup butter {softened}

Cannoli Filling

  • 1 cup ricotta cheese {I used part skim}
  • 6 oz. cream cheese {softened}
  • 1/2 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 1 tsp orange zest
  • 1/4 cup mini chocolate chips

Toppings

  • mini chocolate chips
  • pistachios {chopped}

Instructions

Cookie Cups

  1. 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

  1. 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

  1. 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.