Cannoli Cookies
These Cannoli Cookies are a delightful twist on the Italian classic! Soft, cake-like cookies filled with ricotta, mini chocolate chips, and pistachios—perfect for your holiday cookie exchange or just when you want a taste of Italy without frying anything.
Equipment
- Mixing bowl
- Electric mixer
- Medium cookie scoop or spoon
- Baking sheets
- Parchment paper
- Cooling racks
- Small microwave-safe bowl
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- ½ cup ricotta cheese drained if necessary
- 1 teaspoon vanilla extract
- ¾ teaspoon ground cinnamon
- 1 teaspoon fresh orange zest or other citrus zest, optional
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups all-purpose flour
- 10 ounces mini chocolate chips divided
- 1 cup chopped pistachios or substitute nuts if needed
Instructions
- Mix the Wet Ingredients: Cream together butter and sugar in a large bowl using an electric mixer until light and fluffy. Add the eggs, then the ricotta cheese, and mix well. Stir in vanilla extract, cinnamon, and fresh orange zest until combined.
- Add the Dry Ingredients: Mix in baking powder, baking soda, and salt until smooth. Gradually add the flour and stir until fully combined.
- Add the Good Stuff: Stir in 1 cup of mini chocolate chips and chopped pistachios. Cover the dough and refrigerate it for at least 1 hour to chill.
- Preheat and Prep: Preheat your oven to 375°F. Line your baking sheets with parchment paper or lightly grease them.
- Scoop the Dough: Using a medium cookie scoop or spoon, drop about 1½ tablespoons of dough per cookie, leaving about 2 inches between each one.
- Bake: Bake at 375°F for 8-11 minutes, or until the edges turn golden brown. Let the cookies cool slightly on the baking sheet, then transfer them to cooling racks to cool completely.
- Drizzle the Chocolate: In a small microwave-safe bowl, melt the remaining chocolate chips by microwaving them in 20-second intervals, stirring in between, until smooth. Spoon the melted chocolate into a small resealable bag, clip off a tiny corner, and drizzle the chocolate over the cooled cookies. Let the chocolate set before serving.