Ingredients
Scale
- 1 (16 oz) package chocolate chip cookie dough store-bought
- 1/4 cup semi-sweet chocolate chips
- 1 tsp vegetable oil
- 1 1/4 cup whole milk ricotta cheese
- 3/4 cup marscapone cheese
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/3 cup mini chocolate chips for garnish
- 1-2 tbsp powdered sugar for garnish
Instructions
- Preheat the oven to 350 degrees F and spray a 24-cup mini muffin tin with non-stick cooking spray.
- Slice the chocolate chip cookie dough into 24 equal squares and place one square into each mini muffin tin cavity.
- Bake for 12-15 minutes. Immediately press down in the center of each cookie with a spoon or spatula to create a well, then let cool completely.
- Once cooled, remove the cookie cups from the pan. If they stick, run a butter knife around the edges to loosen them.
- In a microwave-safe bowl, combine the semi-sweet chocolate chips with vegetable oil. Microwave in 30-second intervals, stirring between, until melted and smooth.
- Dip the rim of each cookie cup into the melted chocolate and place them back on the baking sheet. Refrigerate for 15-20 minutes to set the chocolate.
- In a mixing bowl, combine the ricotta cheese, mascarpone cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy.
- Transfer the filling to a piping bag or Ziploc bag fitted with a piping tip, then fill each cookie cup generously.
- Top each cup with mini chocolate chips and dust with powdered sugar before serving.
Notes
For added flavor, consider using different chocolate varieties for dipping.
These cookie cups can be made in advance; just keep the filling separate until serving.
Nutrition
- Serving Size: 1 cookie cup
- Calories: 150
- Sugar: 8g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.