Description
Delicious Cannoli Cookies filled with a creamy ricotta filling and mini chocolate chips.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- Pinch salt
- 1 cup ricotta cheese (drained)
- 1/2 cup mini chocolate chips (or more for topping)
- Powdered sugar for dusting (optional)
- Chopped pistachios or finely diced candied oranges (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the flour, sugar, baking powder, and salt. Mix well.
- Then, add the softened butter and egg, blending until the mixture is moist and a dough forms.
- Wrap the dough in plastic wrap and let it chill in the refrigerator for about 15 minutes.
- Once the dough is chilled, scoop out small portions, roll them into balls, and then flatten them gently on a lined baking sheet.
- Place the cookies in the preheated oven and bake for 10-12 minutes, until they are lightly golden around the edges.
- While they cool, prepare your filling.
- In a bowl, mix the ricotta cheese with vanilla extract and a handful of mini chocolate chips until well combined.
- You can also add a touch of powdered sugar if you want extra sweetness.
- Once the cookies are cooled, use a piping bag or a small spoon to fill each one generously with the ricotta filling.
- For an added crunch, sprinkle some chopped pistachios or candied oranges on top.
- Dust with powdered sugar if desired.
- Now, dig in and enjoy your Cannoli Cookies!
Notes
- Chilling the dough makes it easier to handle.
- Feel free to adjust the amount of mini chocolate chips according to your taste.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg