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Cannoli Cookies
Michonne Zendaya

Cannoli Cookies

Soft, chewy cookies inspired by classic Italian cannoli, filled with ricotta, chocolate chips, and pistachios.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: Italian-American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 cup ricotta cheese, drained
  • 1/2 cup mini chocolate chips
  • 1/4 cup chopped pistachios
  • 1/4 tsp cinnamon
  • powdered sugar for dusting

Equipment

  • baking sheet
  • parchment paper
  • mixing bowls
  • electric mixer
  • measuring cups and spoons
  • whisk
  • spatula
  • wire cooling rack

Method
 

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, salt, and cinnamon.
  3. In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg and vanilla.
  4. Mix in ricotta cheese until smooth. Gradually add dry ingredients and stir until just combined.
  5. Fold in mini chocolate chips and pistachios.
  6. Scoop dough onto prepared baking sheet. Bake 11–12 minutes, until edges are lightly golden. Cool on baking sheet for 5 minutes before transferring to a wire rack.
  7. Dust cooled cookies with powdered sugar before serving.

Notes

Store cookies in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.