This brilliant take on the classic Italian dessert leans on store-bought cookie dough for a quick and easy treat.
The cookie cups are soft, chewy, and chocolatey, the perfect vessel for the rich ricotta filling.
A dusting ofpistachiosis a festive nod at the classic treat, as are mini chocolate chips.
Photo:Greg Dupree, Prop Stylist: Julia Bayless, Food Stylist: Emily Hall
This recipe was developed by Tricia Manzanero.
Ingredients
Baking spray with flour
116 1/2-oz.
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.
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.
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.
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.
