1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1/4 cup brown sugar

1 large egg

1 tsp vanilla extract

1 1/2 cups all-purpose flour

1/2 tsp baking powder

1/4 tsp salt

1 cup ricotta cheese, well drained

1/2 cup mascarpone cheese

1/2 cup powdered sugar

1/2 tsp vanilla extract

1/4 tsp cinnamon

1/4 cup mini chocolate chips

Optional garnish: powdered sugar, extra mini chocolate chips, or chopped pistachios

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Preheat oven to 350°F (175°C) and grease a mini muffin tin.
Cream together butter, granulated sugar, and brown sugar until light and fluffy. Beat in egg and vanilla extract.
In a separate bowl, whisk flour, baking powder, and salt. Gradually blend into wet ingredients to form a soft dough.
Shape dough into 1-inch balls and press into muffin tin wells to form cups. Bake 10–12 minutes until golden.
Immediately press centers again to maintain cup shape. Cool completely in the tin before removing.
For filling, mix ricotta, mascarpone, powdered sugar, vanilla extract, and cinnamon until smooth. Fold in mini chocolate chips. Chill 30 minutes.
Fill cooled cookie cups with the chilled filling using a spoon or piping bag.
Dust with powdered sugar and garnish with extra chocolate chips or pistachios if desired.