Cannoli Cookies Ricotta Filling (Print Version)
Chewy cookies with creamy ricotta and chocolate chip filling, lightly dusted with powdered sugar for a sweet finish.
# Ingredients:
→ Cookies
01 -
¾ cup salted butter, softened (or substitute with regular butter)
02 -
¼ cup sugar
03 -
1 cup brown sugar
04 -
2 eggs
05 -
1 teaspoon vanilla extract
06 -
2 ¼ cups flour
07 -
1 teaspoon baking soda
08 -
½ teaspoon salt
09 -
1 cup mini chocolate chips (or regular chocolate chips)
→ Ricotta Cream Filling
10 -
1 cup whole milk ricotta, strained
11 -
1 cup powdered sugar
12 -
¼ cup mini chocolate chips
13 -
⅛ teaspoon cinnamon
# Directions:
01 -
Place half of the ricotta in a cheese cloth. Twist and gently squeeze out as much liquid as possible. Repeat with the remaining ricotta and discard the liquid.
02 -
Combine strained ricotta with powdered sugar, cinnamon, and chocolate chips in a bowl. Mix until combined and set aside.
03 -
In a bowl or stand mixer, beat softened butter until soft and airy. Add sugar and brown sugar, then mix until combined.
04 -
Beat in eggs and vanilla until the mixture becomes pale in color.
05 -
Mix in flour, baking soda, and salt on low speed until evenly combined.
06 -
Fold in mini chocolate chips until evenly incorporated in the dough.
07 -
Line a baking sheet with parchment paper. Roll dough into balls, lightly pressing them down. Use the back of a teaspoon to create a well in each cookie center.
08 -
Place about 1 tablespoon of the ricotta cream mixture into the center well of each cookie.
09 -
Chill the cookies in the refrigerator for 30 minutes.
10 -
Preheat oven to 350°F (175°C). Bake cookies for 14 minutes. Remove and cool completely.
11 -
Dust cookies with powdered sugar before serving. Enjoy!
# Notes:
01 -
A stand mixer is useful but not required for mixing the cookie dough.
02 -
Store cookies in an airtight container for up to 3-4 days in the fridge or freeze in a zip-lock bag for longer storage.