Ingredients: |
Ingredients: Baking spray with flour
1 16 1/2-oz. pkg. refrigerated break-and-bake chocolate chip cookie dough (such as Nestlé Toll House)
1/2 cup (50 g) confectioners’ sugar
3 Tbsp. whole-milk ricotta cheese
1 oz. cream cheese (about 2 Tbsp.), softened
1/4 tsp. almond extract or pure vanilla extract
1/4 tsp. lemon zest (from 1 lemon)
1 pinch kosher salt
1/2 cup heavy cream
1/4 cup mini chocolate chips, plus more for garnish (optional)
Finely chopped toasted pistachios, for garnish (optional)
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Directions: |
Directions:
Preheat the oven and place the cookie dough in a mini muffin tray:
Preheat oven to 350°F. Spray a 24-cup mini muffin tray with baking spray. Break apart cookie dough; roll each piece into a ball and place in each muffin well.
Bake and cool the cookie cups:
Bake until edges are set but centers are still slightly soft, 13 to 15 minutes. Using a rounded 1-teaspoon measuring spoon, press down center of each cookie to create a well. Let cool in muffin tray on a wire rack for 10 to 15 minutes. Loosen edges with a knife and remove cookie cups from muffin tray. Let cool completely on wire rack, about 45 minutes.
Make the ricotta filling:
Meanwhile, stir together sugar, ricotta, cream cheese, almond extract, lemon zest, and salt in a medium bowl until well combined. Beat heavy cream by hand in a separate medium bowl until medium-stiff peaks form. Fold heavy cream into sugar mixture. Fold in chocolate chips.
Assemble and top the cookie cups:
Spoon ricotta mixture into a large zip-top plastic bag. Cut a 1/2-inch hole in corner. Evenly pipe ricotta mixture into cooled cookie cups. Garnish with chocolate chips and/or pistachios, if desired.
Make Ahead and Storage
The cookie cups can be baked up to two days before serving. Remove from pan, cool completely, and store in an airtight container at room temperature. Or, freeze them in a single layer on a baking sheet until solid then store in a freezer-safe container or plastic bag until ready to use, within one month. Thaw in refrigerator at room temperature. Prepare the ricotta mixture just before assembling cookie cups. Store leftover cookies in the refrigerator for up to two days.
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This recipe for Cannoli Cookie Cups is from