CANNOLI COOKIES

Looking to add a tasty twist to your holiday cookie trays this year? Look no further than the Cannoli Cookies!

These Italian classics with a fun cookie form are a great addition to any festive gathering. These cannoli cookies are the perfect combination between a traditional Italian cannoli and a gooey chocolate chip cookie.

These mouthwatering flavors will bring you straight to Italy! However unlike the classic Italian pastry, these cannoli cookies are super easy to make!

The beauty of Cannoli Cookies lies not only in their delectable flavor but also in their simplicity and ease of preparation. Unlike the traditional Italian pastry, which often requires a more complex process of making the pastry shell and filling it with the sweet ricotta mixture, these cookies streamline that experience without sacrificing any of the beloved flavors that make cannoli so irresistible.

With just a few common ingredients, you can whip up a batch of these cookies in no time, making them the perfect choice for both seasoned bakers and those new to the kitchen.

So this holiday season, step outside the box and introduce your loved ones to the delightful fusion of flavors found in Cannoli Cookies— a sweet twist that captures the spirit of Italy while celebrating the joy of the holidays!

CANNOLI COOKIES

INGREDIENTS

• ¾ cup salted butter (softened) Can substitute with regular butter if desired

• ¼ cup sugar

• 1 cup brown sugar

• 2 eggs

• 1 teaspoon vanilla

• 2 ¼ cups flour

• 1 teaspoon baking soda

• ½ teaspoon salt

• 1 cup mini chocolate chips Can use regular chocolate chips if desired

FILLING

• 1 cup whole milk ricotta (strained) Make sure to thoroughly strain your ricotta. Any excess liquid can lead to a soggy filling.

• 1 cup powdered sugar

• ¼ cup mini chocolate chips

• ⅛ tsp cinnamon

TO MAKE

1. Start by straining your ricotta. Place half your ricotta in your cheese cloth. Twist and gently squeeze out as much liquid as possible. Repeat with the second half of your ricotta. Once strained, discard the liquid.

   
   

   Place your strained ricotta in a bowl and add your powdered sugar, cinnamon, and chocolate chips. Mix until combined. Set aside.

   
   

2. In a large bowl or stand mixer, add your softened butter and beat until soft and airy. Then add your sugar and brown sugar and beat until combined.

   
   

3. Add your eggs and vanilla and beat until pale in color.

   
   

4. Add your flour, baking soda, and salt. Mix on low until evenly combined.

   
   

5. Add your mini chocolate chips to your dough and mix until combined.

   
   

6. Line your cookie sheet with parchment paper.

   
   

7. Roll your cookies into balls and lightly press them down with your fingers. You should get about 14 large cookies.

   
   

8. Using the back of a teaspoon, press down the centers of your cookies to create a well for your cream. Then place about 1 tablespoon of your cannoli cream mixture into the center wells of each cookie.

   
   

9. Chill your cookies in the fridge for 30 minutes.

   
   

10. Bake your cookies at 350 degrees for 14 minutes.

    
    

11. Take out and let completely cool. Dust with powdered sugar and enjoy!