Why I Love This Recipe
I appreciate how this recipe captures the beloved flavors of cannoli without the need for deep-frying or handling delicate pastry shells. The combination of sweet ricotta filling and chocolate chip cookie dough creates a harmonious balance of textures and tastes. Plus, the process is straightforward, making it accessible even on busy days.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Cookies:
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¾ cup salted butter, softened
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¼ cup granulated sugar
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1 cup brown sugar
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2 eggs
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1 teaspoon vanilla extract
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2¼ cups all-purpose flour
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1 teaspoon baking soda
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½ teaspoon salt
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1 cup mini chocolate chips
For the Ricotta Cream Filling:
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1 cup whole milk ricotta cheese, strained
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1 cup powdered sugar
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¼ cup mini chocolate chips
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⅛ teaspoon ground cinnamon
Directions
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I begin 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 with the remaining ricotta and discard the liquid.
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In a bowl, I combine the strained ricotta, powdered sugar, cinnamon, and mini chocolate chips. I mix until well combined and set aside.
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In a large bowl or stand mixer, I beat the softened butter until soft and airy. I add the granulated sugar and brown sugar, beating until combined.
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I add the eggs and vanilla extract, beating until the mixture is pale in color.
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I add the flour, baking soda, and salt, mixing on low speed until evenly combined.
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I fold in the mini chocolate chips until distributed throughout the dough.
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I line a baking sheet with parchment paper. I roll the cookie dough into balls and lightly press them down with my fingers. Using the back of a teaspoon, I press down the centers to create a well for the cream.
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I place about 1 tablespoon of the ricotta cream mixture into the center wells of each cookie.
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I chill the cookies in the refrigerator for 30 minutes.
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I preheat the oven to 350°F (175°C) and bake the cookies for 14 minutes.
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I remove the cookies from the oven and allow them to cool completely before serving.
Servings and Timing
This recipe yields approximately 14 large cookies. Preparation takes about 15 minutes, chilling requires 30 minutes, and baking takes 14 minutes, totaling around 59 minutes from start to finish.
Variations
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Nutty Addition: I sometimes sprinkle chopped pistachios over the ricotta filling before baking for added crunch and flavor.
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Citrus Zest: Adding a bit of orange or lemon zest to the ricotta filling gives a refreshing twist.
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Chocolate Drizzle: After baking, I drizzle melted chocolate over the cooled cookies for an extra indulgent touch.
Storage and Reheating
I store the cooled cookies in an airtight container in the refrigerator for up to 3 days. For longer storage, I wrap them individually in plastic wrap and place them in a freezer-safe container or bag, freezing for up to 3 months. To enjoy, I thaw them in the refrigerator overnight.
FAQs
Can I use store-bought ricotta cheese?
Yes, I use whole milk ricotta cheese from the store. It’s important to strain it thoroughly to remove excess moisture, ensuring the filling isn’t too runny.
Do I need a cheesecloth to strain the ricotta?
While a cheesecloth works best, I sometimes use a clean kitchen towel or paper towels as alternatives to strain the ricotta.
Can I make the cookie dough ahead of time?
Absolutely. I prepare the cookie dough, shape it into balls, and refrigerate for up to 24 hours before baking.
Is it necessary to chill the cookies before baking?
Yes, chilling helps the cookies maintain their shape and prevents them from spreading too much during baking.
Can I omit the chocolate chips?
Yes, I can omit the chocolate chips if I prefer a more traditional cannoli flavor. Alternatively, I can replace them with chopped nuts or dried fruit.
Conclusion
These Cannoli Cookies with Ricotta Cream Filling are a delightful treat that combines the beloved flavors of traditional cannoli with the convenience of cookies. They’re perfect for sharing at gatherings or enjoying as a special dessert. I hope you enjoy baking and savoring them as much as I do.
Print
Cannoli Cookies with Ricotta Cream Filling
- Total Time: 59 minutes
- Yield: ~14 large cookies
- Diet: Vegetarian
Description
Soft chocolate chip cookies filled with sweet ricotta, mini chips, and a touch of cinnamon—like cannoli in cookie form for the perfect dessert bite.
Ingredients
For the Cookies:
¾ cup salted butter, softened
¼ cup granulated sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla extract
2¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup mini chocolate chips
For the Ricotta Cream Filling:
1 cup whole milk ricotta cheese, strained
1 cup powdered sugar
¼ cup mini chocolate chips
⅛ teaspoon ground cinnamon
Instructions
Strain the Ricotta: Place ricotta in cheesecloth or towel and gently squeeze out excess liquid.
Make the Filling: In a bowl, mix strained ricotta, powdered sugar, cinnamon, and mini chocolate chips. Set aside.
Prepare Cookie Dough:
Beat butter until soft and airy.
Add granulated and brown sugar; beat until combined.
Add eggs and vanilla, and beat until pale and fluffy.
Mix in flour, baking soda, and salt on low speed until combined.
Fold in mini chocolate chips.
Shape the Cookies:
Line a baking sheet with parchment. Roll dough into balls, press slightly, and use a teaspoon to indent the center.
Fill each well with ~1 tablespoon of ricotta filling.
Chill the Cookies: Refrigerate for 30 minutes.
Bake: Preheat oven to 350°F (175°C). Bake for 14 minutes until lightly golden.
Cool: Let cookies cool completely before serving.
Notes
Zest it Up: Add lemon or orange zest to the filling for brightness.
Nutty Option: Sprinkle chopped pistachios over filling before baking.
Extra Indulgence: Drizzle melted chocolate over cooled cookies.
Omit Chips: You can skip chocolate chips in dough or filling for a more traditional cannoli flavor.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: Italian-American
