Name: Cannoli Cookies with Ricotta Cream Filling
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: Italian-American
Ingredients: 1 cup brown sugar; 1/2 cup white sugar; 1 cup salted butter (room temperature); 1 cup whole milk ricotta cheese (strained); 3/4 cup powdered sugar; 1/2 tsp ground cinnamon; 1/2 cup semisweet chocolate chips; 1 cup mini chocolate chips; 2 large eggs; 2 tsp vanilla extract; 2 1/2 cups all-purpose flour; 1 tsp baking soda; 1/2 tsp salt

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These Cannoli Cookies with Ricotta Cream Filling are a delightful fusion of traditional Italian cannoli and classic chocolate chip cookies. They offer the rich, creamy flavor of cannoli filling nestled within a soft, chewy cookie, making them a perfect treat for any occasion.

Why You’ll Love This Recipe

I find these cookies incredibly easy to prepare, using simple ingredients that are often already in my pantry. The combination of sweet cookie dough and creamy ricotta filling creates a moist and tender texture that I absolutely adore. Plus, the recipe has been tested multiple times to ensure consistent and delicious results every time.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Brown sugar
White sugar
Salted butter
Whole milk ricotta cheese (strained)
Powdered sugar
Ground cinnamon
Semisweet chocolate chips
Mini chocolate chips
Eggs
Vanilla extract
All-purpose flour
Baking soda
Salt

Directions

I start by straining the ricotta cheese to remove excess moisture. I place half of the ricotta in a cheesecloth, twist, and gently squeeze out as much liquid as possible. I repeat this process with the remaining ricotta and then discard the liquid.
In a bowl, I combine the strained ricotta with powdered sugar, cinnamon, and semisweet chocolate chips, mixing until well combined. I set this mixture aside.
In a large bowl or stand mixer, I beat room temperature salted butter until soft and airy. I add both brown and white sugars and continue beating until combined. Then, I add eggs and vanilla extract, beating until the mixture is pale in color.
I add all-purpose flour, baking soda, and salt to the wet ingredients, mixing on low speed until evenly combined. I fold in mini chocolate chips to the dough.
I scoop portions of the cookie dough onto a baking sheet lined with parchment paper, creating small wells in the center of each dough ball. I fill each well with the ricotta mixture.
I bake the cookies in a preheated oven until the edges are golden brown and the centers are set.

Servings and Timing

This recipe yields approximately 24 cookies. The total preparation time is about 20 minutes, with an additional 10-12 minutes for baking.

Variations

I sometimes like to experiment with different mix-ins for the ricotta filling, such as chopped pistachios, candied orange peel, or a splash of orange extract for a citrusy twist. For a different texture, I might use dark chocolate chunks instead of mini chocolate chips.

Storage/Reheating

I store these cookies in an airtight container in the refrigerator for up to 3 days. To enjoy them warm, I reheat them in the microwave for about 10-15 seconds.

FAQs

How do I properly strain ricotta cheese?

I place the ricotta in a cheesecloth or a clean kitchen towel, gather the edges, and gently squeeze out the excess liquid. Letting it sit over a bowl in the refrigerator for a few hours also helps.

Can I use store-bought ricotta cheese?

Yes, I use whole milk ricotta cheese from the store. Just make sure to strain it well to remove excess moisture.

What if I don't have mini chocolate chips?

I can use regular-sized chocolate chips or chop up a chocolate bar into small pieces as a substitute.

Can I freeze these cookies?

Yes, I freeze the baked cookies in a single layer on a baking sheet, then transfer them to a freezer-safe bag or container. They can be frozen for up to 2 months.

Do I need to refrigerate the cookie dough before baking?

Chilling the dough isn't necessary for this recipe, but if I find the dough too soft to handle, I refrigerate it for about 30 minutes to make it easier to work with.

Conclusion

These Cannoli Cookies with Ricotta Cream Filling are a delightful treat that combines the best of two beloved desserts. I love how easy they are to make and how they bring a touch of Italian flair to my cookie repertoire. Whether for a special occasion or just because, these cookies are always a hit.

Cannoli Cookies with Ricotta Cream Filling

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Author: Sue
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Yield: 24 cookies
Category: Dessert
Method: Baking
Cuisine: Italian-American
Diet: Vegetarian

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Description

These Cannoli Cookies with Ricotta Cream Filling combine the creamy richness of traditional Italian cannoli with the soft, chewy texture of chocolate chip cookies, offering a unique and delightful dessert experience.

Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Strain the ricotta cheese using cheesecloth to remove excess moisture.
In a bowl, mix the strained ricotta with powdered sugar, cinnamon, and semisweet chocolate chips. Set aside.
In a large bowl or stand mixer, beat the butter until soft and airy.
Add brown sugar and white sugar, and beat until well combined.
Mix in the eggs and vanilla extract until the mixture becomes pale.
Add flour, baking soda, and salt to the wet ingredients and mix on low speed until evenly combined.
Fold in the mini chocolate chips into the cookie dough.
Scoop portions of the cookie dough onto the prepared baking sheet and create small wells in each dough ball.
Fill each well with the ricotta mixture.
Bake for 10–12 minutes, or until edges are golden brown and centers are set.
Cool slightly before serving.