Ingredients
1 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract (for dough)
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
8 oz cream cheese, softened
3/4 cup granulated sugar (for filling)
2 tablespoons vanilla extract (for filling)
8 oz ricotta cheese
1/2 cup semi-sweet chocolate chips (optional)
1/2 teaspoon orange zest or cinnamon (optional)
Instructions
Preheat oven to 350°F (180°C) and line a muffin tin with cupcake liners.
In a large bowl, cream butter and granulated sugar for the dough until light and fluffy.
Beat in egg and 1 teaspoon vanilla extract.
Gradually add flour, baking powder, and salt, mixing until a smooth dough forms.
Roll dough into 1-inch balls and press into muffin tin cups.
Bake for 10-12 minutes until lightly golden. Cool completely.
In a separate bowl, beat cream cheese, 3/4 cup sugar, ricotta, and 2 tablespoons vanilla until smooth. Fold in chocolate chips or zest.
Spoon the filling into cooled cookie cups and serve.
Notes
For best results, chill the cookie cups 10 minutes before adding the filling to firm the shells.
Customize the filling with orange zest, cinnamon, or cranberries for variety.
Store in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 24g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg