These cannoli cookies are the perfect combination between a traditional Italian cannoli and a gooey chocolate chip cookie. These mouthwatering flavors will bring you straight to Italy!
However unlike the classic Italian pastry, these cannoli cookies are super easy to make!
Being Italian, I feel that cannoli cream basically runs through my veins. I love making Italian desserts but sometimes they can be so time consuming! So I decided why not do a fresh take on the traditional cannoli recipe?
Up until now my go to cookie recipe was either my strawberry cheesecake cookie or earl grey shortbread cookie but these cannoli cookies are slowly becoming one of my favorites!
Table of Contents
Why These Are the Best Cannoli Cookies
- Ease of preparation. These cookies use simple ingredients which might already be in your pantry and refrigerator. The cookie dough can be made ahead of time and baked fresh!
- The cannoli cream filling keeps the cookie moist and tender.
- This recipe has been tried and tested multiple times to ensure consistent results. You can trust that your cookies will turn out perfectly every time you make them, without any surprises or disappointments.
Key Ingredients and Substitutions
- Brown and white sugar: a good balance between brown sugar and white sugar is necessary in order to create the perfect cookie. Brown sugar crisps up when exposed to heat which helps to create the crunchy golden brown edges on these cookies.
- Salted butter: I'm a salted butter girl and I will say it loud and proud! The extra salt in salted butter helps mellow out the sweetness in most desserts. For example in this Italian cookie, we have a sweet cookie dough base with a sweet cannoli filling, topped with powdered sugar! That's a lot of sweetness! I promise that the salted butter will help bring together all of these amazing flavors.
- Ricotta: I love the traditional Italian cannoli cream in these cookies. It provides such a delicious tang. I use whole milk ricotta, which needs to be strained, but if you don't have a cheese cloth you could use a hand towel or something similar instead.
- Mini chocolate chips: I like to use the mini chocolate chips in this recipe because thats what is used traditionally for cannolis but you can use any size chocolate chips.
Step by Step Instructions
STEP ONE: Start by straining your ricotta. Place half your ricotta in your cheese cloth. Twist and gently squeeze out as much liquid as possible. Repeat with the second half of your ricotta. Once strained, discard the liquid.
STEP TWO: Place your strained ricotta in a bowl and add your powdered sugar, cinnamon, and semisweet chocolate chips. Mix until combined. Set aside.
STEP THREE: In a large bowl or stand mixer, add room temperature butter and beat until soft and airy. Then add your sugar and brown sugar and beat until combined. Add your eggs and vanilla and beat until pale in color. Add your flour, baking soda, and salt. Mix on low speed until evenly combined. Add your mini chocolate chips to your dough and mix until combined.
STEP FOUR: Line your baking sheet with parchment paper. Roll your cookies into balls and lightly press them down with your fingers. You should get about 14 large cookies.
STEP FIVE: Using the back of a teaspoon, press down the centers of your cookies to create a well for your cream. Then place about 1 tablespoon of your cannoli cream mixture into the center wells of each cookie.
STEP SIX: Chill your cookies in the fridge for 30 minutes.
STEP SEVEN: Bake your cookies at 350 degrees for 14 minutes. Take out and let completely cool.
STEP EIGHT: Dust with powdered sugar and enjoy!
Expert tips
- Always chill your cookie dough before baking. Chilling the dough brings the temperature of your butter back down, which will make for thicker and chewier cookies. If you skip this step, your cookies will basically melt in your oven, and you will have super flat thin crisp cookies that run into each other.
- No time to soften your butter? Don't fret, I have the perfect trick. Place your stick of butter in the microwave for 5 seconds. Then repeat for the remaining three sides of the stick, flipping your stick each time. Once done, your stick should be perfectly soft throughout!
FAQ
What other mix ins can you use?
Don't just stop at mini chocolate chips! You can add chopped nuts such as chopped pistachios or even maraschino cherries!
Do I have to strain the ricotta cheese?
Yes! If you don't remove the liquid you will have a soupy filling.
What if I don't have a cheese cloth?
Don't worry, you can use any type of towel like a hand towel. Just make sure it's clean!
Freezing and Storing
These cookies should be stored wrapped in plastic wrap, and placed in an airtight container for up to 3 days. You can freeze them like this for up to 3 months.
Lastly, if you try out these cannoli cookies, be sure to leave a comment/rating on how it turned out. I love hearing from you guys and will try my best to reply to every comment! And don’t forget to tag me on Instagram!
More Cookie Recipes You'll Love
- Salted Caramel Stuffed Chocolate Chip Cookies
- Crushed Oreo Red Velvet Cookies
- Crushed Oreo Chocolate Chip Cookies
Cannoli Cookies with Ricotta Cream Filling
Equipment
- cheese cloth
- Baking sheet
- Stand mixer
Ingredients
Cookies
- ¾ cup salted butter (softened) Can substitute with regular butter if desired
- ¼ cup sugar
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 ¼ cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup mini chocolate chips Can use regular chocolate chips if desired
Ricotta Cream Filling
- 1 cup whole milk ricotta (strained) Make sure to thoroughly strain your ricotta. Any excess liquid can lead to a soggy filling.
- 1 cup powdered sugar
- ¼ cup mini chocolate chips
- ⅛ tsp cinnamon
Instructions
- Start by straining your ricotta. Place half your ricotta in your cheese cloth. Twist and gently squeeze out as much liquid as possible. Repeat with the second half of your ricotta. Once strained, discard the liquid.
- Place your strained ricotta in a bowl and add your powdered sugar, cinnamon, and chocolate chips. Mix until combined. Set aside.
- In a large bowl or stand mixer, add your softened butter and beat until soft and airy. Then add your sugar and brown sugar and beat until combined.
- Add your eggs and vanilla and beat until pale in color.
- Add your flour, baking soda, and salt. Mix on low until evenly combined.
- Add your mini chocolate chips to your dough and mix until combined.
- Line your cookie sheet with parchment paper.
- Roll your cookies into balls and lightly press them down with your fingers. You should get about 14 large cookies.
- Using the back of a teaspoon, press down the centers of your cookies to create a well for your cream. Then place about 1 tablespoon of your cannoli cream mixture into the center wells of each cookie.
- Chill your cookies in the fridge for 30 minutes.
- Bake your cookies at 350 degrees for 14 minutes.
- Take out and let completely cool.
- Dust with powdered sugar and enjoy!
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