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Easy Cannoli Cookies with Ricotta Filling and Chocolate Chips

A tempting stack of golden brown cannoli cookies loaded with chocolate chips piled high on a white plate.
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Make these simple cannoli cookies that capture the creamy ricotta flavor and chocolate chip mix of the classic Italian pastry. This recipe is quick and perfect for holiday baking or any gathering.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange zest
  • 1/2 cup whole milk ricotta cheese, drained well
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup mini chocolate chips, plus extra for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
  3. Beat in the egg, vanilla extract, and orange zest until combined.
  4. Mix in the well-drained ricotta cheese until smooth.
  5. In a separate bowl, whisk together the flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  7. Gently fold in the 1/2 cup of mini chocolate chips.
  8. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
  9. Bake for 10 to 12 minutes, or until the edges are lightly golden. The centers should still look soft.
  10. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  11. Once cool, you can optionally drizzle the tops with melted chocolate or dust with powdered sugar before serving.

Notes

  • Drain your ricotta cheese thoroughly using a fine-mesh sieve lined with cheesecloth for at least 30 minutes to prevent the cookie dough from becoming too wet.
  • For a pistachio variation, substitute 1/4 cup of the mini chocolate chips with finely chopped pistachios.
  • You can make the dough up to 2 days ahead and store it covered in the refrigerator. Add 1-2 minutes to the baking time if baking from cold.

Nutrition

Find it online: https://daisyrecipe.com/easy-cannoli-cookies-ricotta-recipe/