Description
A crispy twist on a classic Italian dessert, these Cannoli Cookies feature golden cookie shells filled with sweet ricotta cream and mini chocolate chips — perfect for parties or a cozy treat at home.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups ricotta cheese, drained
- 1 cup powdered sugar
- 1/2 cup mini chocolate chips
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugar in a bowl until fluffy. Beat in eggs and vanilla extract.
- Gradually add flour and salt until a dough forms.
- Scoop tablespoon-sized balls of dough onto baking sheet and flatten slightly.
- Bake for 10 to 12 minutes until edges are golden. Cool completely on a wire rack.
- In a bowl, mix drained ricotta and powdered sugar until smooth. Fold in mini chocolate chips.
- Transfer filling to a piping bag and pipe onto one cookie, sandwich with another.
- Dust with powdered sugar and serve immediately or refrigerate until ready to serve.
Notes
- Drain ricotta overnight for a thick, creamy filling.
- Fill cookies just before serving to prevent sogginess.
- Chill dough before baking to help cookies hold their shape.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 35mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 20mg