Cannoli Cookies with Ricotta Cream Filling
A modern cookie twist on the traditional Italian Cannoli. This recipe features a soft and chewy cookie with a delicious ricotta filling in the middle, topped with a sprinkle of powdered sugar.
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!
Notes
NOTE: A stand mixer is not at all required but just makes mixing so much easier!
Storage Instructions: The cookies are best enjoyed fresh, but you can store them in an airtight container for 3-4 days in the fridge. You can also freeze them in a ziploc bag and let thaw in the fridge when you're ready to eat them.
Nutrition
Serving: 1CookieCalories: 300kcal
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