Cannoli Cookie Cups

Instructions:

Step 1: Preheat oven to 350°F (175°C) and grease a mini muffin tin.

Step 2: In a large bowl, cream together the butter, brown sugar, and granulated sugar until fluffy. Beat in the egg and vanilla.

Step 3: In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture until fully incorporated. Fold in the mini chocolate chips.

Step 4: Scoop dough into the muffin tin, pressing it into the bottom and slightly up the sides to form a cup shape.

Step 5: Bake for 10-12 minutes, until golden and set. Let cool in the tin for 10 minutes, then gently remove and cool completely.

Step 6: Pipe or spoon cannoli cream into each cookie cup and top with extra mini chocolate chips.

Storage Information:
Store cookie cups without filling in an airtight container at room temperature for up to 3 days. Once filled, refrigerate and enjoy within 2 days for best texture and freshness.