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.
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
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.
Notes
- Ensure ricotta is well-strained to prevent soggy cookies.
- Use mini chocolate chips for better distribution in the dough.
- Chilling dough can help if it’s too soft to handle.
- Store in an airtight container in the refrigerator for up to 3 days.
- Reheat briefly in the microwave for a warm treat.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
