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Many extraordinary treats have come out of Italy, but one of the most famous is undoubtedly the cannoli. A tube of fried pastry dough that’s filled to the brim with sweet ricotta filling, what could be better. On a recent trip to Boston, I visited a famed Cannoli shop in the Italian section of town and was blown away by all the flavor options. I opted for a classic ricotta with chocolate chips and it’s easy to see why that’s the standard. Those very flavors are what inspired today’s recipe: Chocolate Chip Cannoli Cookies.
For this recipe, we’ve forgone the pastry shell and subbed in a classic cookie dough with mini chocolate chips. A simple ricotta filling is mixed up and scooped into the center of each cookie for a rich and creamy flavor. They’re then baked until the edges reach golden perfection, leaving you with a delightfully chewy center.
These cookies make a delicious treat on any occasion. Family and friends alike are sure to be impressed by the cannoli twist. Feel free to swap in nuts or other flavors to suit your personal taste. We think a pistachio version would be amazing! Give these easy Chocolate Chip Cannoli Cookies a try the next time you need a sweet treat and we’re sure you’re going to love them.
Chocolate Chip Cannoli Cookies
Yield(s): Makes 24 cookies
15m prep time
12m cook time
30m inactive
you're making mealtime meaningful.
Filling
- 1 cup whole milk ricotta
- Cheesecloth for straining
- 1 cup powdered sugar
- 1/3 cup mini chocolate chips
- pinch of cinnamon
Dough
- ¾ cup salted butter, room temperature
- ¼ cup sugar
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- ½ teaspoon almond extract
- 2 ¼ cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup mini chocolate chips
Preparation
- To strain ricotta, spoon ricotta into the cheesecloth and squeeze out excess moisture. Discard cheesecloth and place strained ricotta in a small bowl.
- Add powdered sugar and cinnamon to ricotta and mix until combined. Stir in ⅓ cup mini chocolate chips, then set aside.
- Dough: In a large bowl, mix butter until light and fluffy. Mix in granulated sugar and brown sugar until smooth. Add eggs one at a time, then vanilla and almond extracts.
- Mix in flour, baking soda, and salt until just combined, then fold in remaining mini chocolate chips.
- Scoop cookie dough onto two parchment-lined cookie sheets, then press the back of a spoon into the center to create an indent.
- Spoon about 1 tablespoon of ricotta filling into the center of each cookie.
- Place dough in the fridge for 30 minutes.
- Preheat oven to 350 degrees F and then bake the chilled cookies for 11-13 minutes or until edges are just beginning to brown.
- Allow cookies to cool, then store in fridge until ready to serve.
Recipe adapted from Theartofbaking.org