Description
Cannoli Cookies are the perfect blend of two dessert favorites — a soft, chocolate chip-studded cookie on the outside, and a creamy ricotta filling on the inside. This treat captures the traditional Italian cannoli flavor in a convenient, no-fry cookie form. Perfect for holidays, parties, or anytime you want a show-stopping sweet.
Ingredients
1 cup butter
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking powder
1 cup mini chocolate chips
1 cup ricotta cheese
¾ cup powdered sugar
1 teaspoon orange zest (optional)
extra powdered sugar for dusting
Instructions
1. Cream the butter and granulated sugar in a large bowl until light and fluffy.
2. Add egg and vanilla extract, beating until smooth.
3. Mix in flour and baking powder gradually to form a soft dough.
4. Fold in the mini chocolate chips evenly.
5. In another bowl, combine ricotta cheese, powdered sugar, and orange zest. Beat until creamy.
6. Transfer the filling to a piping or zip-top bag and chill slightly.
7. Scoop dough into equal-sized portions and flatten slightly.
8. Add filling to half of the portions, then top with another dough portion and pinch to seal.
9. Place cookies on a parchment-lined baking sheet and bake at 350°F (175°C) for 12–14 minutes.
10. Cool on a wire rack. Once fully cooled, dust with powdered sugar.
Notes
Drain ricotta well: To prevent soggy filling, make sure the ricotta is drained using a cheesecloth or fine mesh sieve.
Seal edges tightly: Pinch and smooth cookie seams to avoid filling leaks while baking.
Chill the filling: A slightly chilled filling makes piping easier and helps maintain cookie structure during baking.
- Prep Time: 25 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 15g
- Sodium: 45mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg