Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup ricotta cheese
- 1/2 cup powdered sugar
- 1/2 teaspoon cinnamon
- 1/4 cup mini chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together the softened butter and sugar until light and fluffy.
- Add the egg and vanilla, mixing well.
- In another bowl, whisk together the flour, baking powder, and salt; gradually add to the creamed mixture.
- Roll the dough into balls and place them in a muffin tin, pressing down to form cups.
- Bake for 10-12 minutes or until lightly golden.
- Let them cool completely.
- In a separate bowl, mix ricotta cheese, powdered sugar, and cinnamon until smooth.
- Fold in the mini chocolate chips.
- Spoon the filling into the cooled cookie cups.
Notes
- For extra flavor, consider adding a splash of lemon zest to the filling.
- These cookie cups are best enjoyed fresh but can be stored in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie cup
- Calories: 180
- Sugar: 14g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg