Description
Delicious Cannoli Cream Sandwich Cookies filled with a creamy ricotta and mini chocolate chips, nestled between soft and chewy cookies.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1 cup whole-milk ricotta
- 1/2 cup powdered sugar
- 1/2 cup mini chocolate chips
Instructions
- Cream together the softened butter and sugar until light and fluffy.
- Add eggs and vanilla extract, mixing until combined.
- In a separate bowl, combine flour, baking powder, and cinnamon.
- Gradually mix dry ingredients into the wet ingredients to form a smooth dough.
- Roll the dough into balls and place them on a baking sheet lined with parchment paper.
- Bake in a preheated oven at 350°F (175°C) for 12 minutes or until the edges are lightly golden.
- Allow cookies to cool completely.
- In a bowl, mix together ricotta, powdered sugar, and mini chocolate chips to make the filling.
- Spread or pipe a generous amount of filling between two cookies to form sandwiches.
Notes
For best results, chill the dough for about 30 minutes before baking. Use whole-milk ricotta for a creamier filling. These cookies can be frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 250
- Sugar: 16g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg