Chocolate Chip Cannoli Cookie Cups Recipes
CHOCOLATE CHIP CANNOLI COOKIE CUPS
When you can't decide between cookies or something a little fancy, these cute Cannoli Cookie Cups are the answer! Chewy, bite-sized chocolate chip cookie cups are filled with classic cannoli cream, then sprinkled with your favorite garnishes.
Provided by Erica
Categories Dessert
Time 25m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Spray two mini muffin pans with cooking spray and set aside.
- In a medium mixing bowl, whisk flour, salt, cinnamon, and baking soda; set aside.
- In a second large mixing bowl, cream butter and brown sugar until light in color, 2-3 minutes. Add egg and vanilla and beat until combined.
- Gradually beat in the flour mixture until just combined. Fold in chocolate chips.
- Roll the dough into 1-inch balls and place in muffin pan cavities. Bake 10-12 minutes, until cookies are lightly golden but still slightly dough in the center.
- Remove from the oven and, using a rounded teaspoon, immediately press down into the center of each cookie cup to create a small well.
- Cool in plans for 10 minutes, then remove to cooling rack to cool completely.
- Make Cannoli Dip. Pipe each cookie with cannoli cream. Garnish with crushed pistachios, toasted almonds, or chocolate chips.
Nutrition Facts : ServingSize 1 g, Calories 101 kcal, Carbohydrate 14 g, Protein 1 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 14 mg, Sodium 56 mg, Fiber 1 g, Sugar 9 g
NO-BAKE CHOCOLATE CHIP CANNOLI CHEESECAKE
I make this cheesecake in the summer for a flavorful and refreshing treat. I love the added bonus of not having to turn on the oven in hot weather. -Kristen Heigl, Staten Island, New York
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Pulse cannoli shells in a food processor until coarse crumbs form. Add sugar, cracker crumbs and melted butter; pulse just until combined. Press onto bottom and up sides of a greased 9-in. pie plate. Refrigerate until firm, about 1 hour., Beat the first 4 filling ingredients until blended. Beat in ricotta cheese and extracts. Stir in chocolate chips. Spread into crust., Refrigerate, covered, until set, about 4 hours. If desired, top with pistachios.
Nutrition Facts : Calories 548 calories, Fat 36g fat (20g saturated fat), Cholesterol 88mg cholesterol, Sodium 292mg sodium, Carbohydrate 51g carbohydrate (38g sugars, Fiber 1g fiber), Protein 8g protein.
EASY CHOCOLATE CHIP COOKIES
Learn how to make classic chocolate chip cookies and enjoy them still warm from the oven. Perfect for a bake sale or with your afternoon tea.
Provided by Sophie Godwin - Cookery writer
Categories Afternoon tea, Dessert, Snack, Treat
Time 32m
Yield Makes 10
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Cream the butter and sugars together until very light and fluffy, then beat in the egg and vanilla. Once combined, stir in the flour, bicarb, chocolate and ¼ tsp salt.
- Scoop 10 large tbsps of the mixture onto the trays, leaving enough space between each to allow for spreading. Bake for 10-12 mins or until firm at the edges but still soft in the middle - they will harden a little as they cool. Leave to cool on the tray for a few mins before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container.
Nutrition Facts : Calories 308 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 21 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
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