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
