Description
Make these simple cookies that capture the flavor of classic cannoli, featuring a soft cookie base and a sweet, creamy ricotta filling mixed with chocolate chips.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup mini chocolate chips (for cookie dough)
- 1 cup whole milk ricotta cheese, drained well
- 1/2 cup powdered sugar (for filling)
- 1/4 teaspoon cinnamon
- 1/4 cup mini chocolate chips (for filling)
- Optional: Chopped pistachios for garnish
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla and almond extracts.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the 1/2 cup of mini chocolate chips.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10 to 12 minutes, or until the edges are lightly golden. Let the cookies cool completely on the baking sheet before moving them.
- While the cookies cool, prepare the filling. In a medium bowl, combine the well-drained ricotta cheese, powdered sugar, cinnamon, and the remaining 1/4 cup of mini chocolate chips. Mix until smooth.
- Once the cookies are completely cool, use a small knife or piping bag fitted with a star tip to pipe or spread a generous amount of the ricotta filling onto the flat side of one cookie. Top with a second cookie to create a sandwich.
- If desired, press the edges of the filling into chopped pistachios before serving.
Notes
- Drain the ricotta cheese for at least 2 hours, pressing out excess liquid with a paper towel or cheesecloth. This prevents a runny filling.
- You can make the cookie dough up to two days ahead and store it, covered, in the refrigerator.
- For a more authentic look, dust the finished cookies lightly with powdered sugar.
- Prep Time: 25 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie sandwich
- Calories: 250
- Sugar: 20
- Sodium: 120
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 4
- Cholesterol: 55