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Craving Something Sweet?

Cannoli Cookies with Ricotta Cream Filling.

We all get those sweet treat cravings that are hard to ignore.

There is nothing wrong with having sweets every so often, as everything can be enjoyed in moderation. But I will not blame you for eating the whole tray of these bad boys, as they are too delicious to resist.

Cannoli Cookies with Richotta Cream Filling

Section 1: Ingredients

You will need a cheese cloth for this recipe!

  • 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

Ricotta Cream 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

Section 2: Directions

  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.

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

  3. 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.

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

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

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

  7. Line your cookie sheet with parchment paper.

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

  9. 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.

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

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

  12. Take out and let completely cool.

  13. Dust with powdered sugar and enjoy!

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