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  • Mary Kay

Cannoli Filling Chocolate Chip Cookie Mini Cups

If you love Cannoli, you’ll love these Cannoli Filling Chocolate Chip Cookie Mini-Tarts. They are so easy to make, without the extra work of making the dough, forming the shells or deep-frying the shells. With this recipe you’ll still enjoy the delicious cannoli filling served up on cute little chocolate chip mini-tarts. You'll end up with mini-tarts that you pipe the cannoli filling into. Yum!

Make the chocolate chip cookie recipe as though you're making cookies and bake them in non-stick mini-muffin baking pans. Then stir up the cannoli filling with ricotta and mascarpone cheeses, powdered sugar, flavoring and mini-chocolate chips. It's as easy as that!


 This recipe makes 30-36 desserts in mini-muffin pans. 

Prep your mini-muffin baking pans:

Clean 1-2 non-stick mini-muffin baking pans. There is no need to grease non-stick pans for this recipe.


Gather up the Chocolate Chip Cookie Ingredients:

½ C Butter, soft

½ C Shortening

1 C Brown sugar

½ C Sugar

1 T Vanilla extract

2 Eggs, room temp

2 ½ C Flour

1 t Baking soda

2 t Cornstarch

1 t Salt

2 t Coffee powder (optional)

2 C Chocolate Chips, semi-sweet or milk chocolate

1 C Pecans, rough chopped (if deleted, add 1 T flour)


Gather up the Cannoli Filling Ingredients:

1 ½ C Ricotta Cheese, drained

8 oz Mascarpone Cheese, room temp

1 C Powdered sugar

2 t Vanilla extract

½ C Chocolate chips, mini, semi-sweet

More mini chips for garnish

Candy melts for drizzle, chocolate 

Make and Bake the Tarts:

-In a large mixing bowl with an electric beater, cream the butter and shortening until fluffy.

-Add the sugars and beat until well combined. Scrape down the sides.

-Beat in the vanilla and eggs, one at a time, until each is well combined. Scrape down the sides.

-Sift in the flour, baking soda, salt, cornstarch and optional coffee powder, beating on low, until combined. Scrape down the sides. (NOTE: I make my own coffee powder by triple grinding decaffeinated coffee beans.)

-Stir in the chocolate chips and rough chopped pecans until well distributed.

-Roll 36 balls of dough and place one in each of the mini-muffin cups.

-Press the middle with a food safe rounded dowl stick. I use the thick rounded end of a small kitchen brush.

-Bake at 350F degrees for 8-11 minutes. I rotate the pans at the 8-minute mark since my ovens bake a little uneven. -Don’t overbake. They will puff up a little and deflate after you take them out of the oven.

-When you take them out of the oven, lave them in the pans to continue baking.

-You might want to press the food safe dowel in the middle again if they do not deflate enough so that you have enough space to pipe in the filling.

-When the cookie tarts have mostly cooled, they will pop right out of the baking pans.

-Let them cool completely.


Make your Cannoli Filling:

-Drain the ricotta cheese.

-In a medium mixing bowl with an electric mixer, beat all the items (except for the chocolate chips), together until well combined and smooth and fluffy.

-Stir in the mini-chocolate chips so they are well distributed.

-Stuff the filling into a zippered plastic bag.

-Squeeze it to one side toward the bottom of the bag and zip the top closed.

-Clip off a ½ inch tip from that bottom corner of the bag.


Assemble your cute little mini-cookie tarts:

-NOTE: I assemble these a couple hours before I plan to serve them, since I like them to be nice and fresh. Once they are assembled, I only keep them for up to one day in an airtight container in the refrigerator. (I keep the cannoli filling separate in an airtight container in the refrigerator for up to 3 days.)

-Line up the mini-cookie tarts.

-Pipe a generous amount of filling into each mini-cookie tart.

-Sprinkle extra mini-chocolate chips over each one.

-If you like, sift a little powdered sugar or cocoa powder over all of them.

-Serve with an assortment of fresh fruit such as strawberries, blueberries, blackberries, red raspberries or kiwi.


This is a delicious alternative to the real Cannoli desserts. Sometimes it’s time to take a shortcut, and this is an easy one. Plus, if you don’t need 3 dozen of them, make regular chocolate chip cookies out of the excess cookie dough. Your family and friends will think you’re a genius! When you savor these special treats, “Bake your own Memories!”

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