Red Velvet Cannoli Cookie Cups

Posted on Feb 2, 2014 in | Comments Off on Red Velvet Cannoli Cookie Cups

Red Velvet Cannoli Cookie Cups

Red Velvet Cannoli Cookie Cups

Ingredients

Cookie Batter

  • 1 cup Unsalted Butter Softened
  • 1 cup Brown Sugar
  • 1 cup White Sugar
  • 2 Large Eggs
  • 2 teaspoons Vanilla
  • 1 tablespoon Apple Cider Vinegar
  • 3 cups All Purpose Flour
  • 1/3 cup Ground Chocolate
  • 2/3 cups Natural Unsweetend Cocoa Powder
  • 2 teaspoons Baking Soda
  • 1 teaspoon Salt
  • 1 cup Chocolate Chips
  • 2 tablespoons Red Food Coloring
  • 1 cup Unsalted Butter Softened
  • 1 cup Brown Sugar
  • 1 cup White Sugar
  • 2 Large Eggs
  • 2 teaspoons Vanilla
  • 1 tablespoon Apple Cider Vinegar
  • 3 cups All Purpose Flour
  • 1/3 cup Ground Chocolate
  • 2/3 cups Natural Unsweetend Cocoa Powder
  • 2 teaspoons Baking Soda
  • 1 teaspoon Salt
  • 1 cup Chocolate Chips
  • 2 tablespoons Red Food Coloring

Cannoli Cream

  • 2 cups Whole Milk Ricotta
  • 3/4 cups Powdered Sugar
  • 1 teaspoon Ground Cinnamon
  • 1/4 teaspoon All Spice
  • 1/4 cup Heavy Cream
  • 1 cup Mini Chocolate Chips
  • 2 cups Whole Milk Ricotta
  • 3/4 cups Powdered Sugar
  • 1 teaspoon Ground Cinnamon
  • 1/4 teaspoon All Spice
  • 1/4 cup Heavy Cream
  • 1 cup Mini Chocolate Chips

Directions

Step 1
Make the cookie dough. In a stand mixer with a paddle attachment, cream the softened butter, brown sugar and white sugar. Add the vanilla, apple cider vinegar and eggs one at time and mix to combine.
Step 2
In a separate bowl, sift the flour, salt, cocoa powder, ground chocolate & baking soda. Slowly combine the flour mixture into the butter and sugar mixture and mix until combined.
Step 3
Add the chocolate chips and the red food coloring. I like to add it in last because then I can see what color of red it will be and adjust if needed. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Step 4
Make the cannoli cream. In a medium bowl whisk the ricotta until smooth. Sift in the powdered sugar, ground cinnamon and all spice. And mix to combine.
Step 5
In a stand mixer with a whisk attachment, whip the heavy cream until you form stiff peaks. Fold the whipped cream into the ricotta mixture and stir in the chocolate chips. Refrigerate for about 30 minutes.
Step 6
When you are ready to bake the cookies. Preheat your oven to 375 degrees F. Using a mini muffin pan scoop a tablespoon of cookie dough and place into each cavity. Push the center down lightly with your fingers to form a small indention in the dough. Bake for 7-8 minutes. And let cool completely.
Step 7
When you are ready to serve, fill each cookie cup with the cannoli cream and top with mini chocolate chips.
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