Chocolate Chip Cookie Dough Cannoli Cups

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Chocolate Chip Cookie Dough Cannoli Cups


  • 1 package Cappello's Chocolate Chip Cookie Dough, thawed
  • 1/2 cup heavy whipping cream
  • 3/4 cup whole milk Ricotta cheese
  • 1/4 cup powdered sugar
  • 1 tablespoon lemon zest
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup dark chocolate shavings, for garnish
  • 1 tablespoon powdered sugar, for dusting


  • Preheat the oven to 350° F
  • Divide the Chocolate Chip Cookie Dough between six 3-inch tart molds. Make sure to firmly press the dough into each shell.
  • Place shells onto a baking sheet. Place in the oven and bake 10-12 minutes, or until tart edges are baked through. Remove from the oven and let cool completely before assembling tarts.
  • While the tarts are cooling, make the filling.
  • In a small mixing bowl add the chilled heavy whipping cream. Use a handheld mixer to whip cream until soft peaks form. Set aside.
  • In a medium mixing bowl add ricotta, powdered sugar, lemon zest, and cinnamon. Stir to combine.
  • Use a spatula to gently fold whipped cream into ricotta mixture. Don't overmix the filling or it will deflate!
  • Once tart shells are cooled, divide filling between the tarts. Top with chocolate shavings and a dusting of powdered sugar.

Kids Can Do

  • Mix the filling
  • Fill the tarts
  • Sprinkle the chocolate