Ricotta Cannoli Cookies
Soft and chewy cookie with a moist center and just a hint of cinnamon. The best cannoli x cookie collab possible.
Ingredients
Cookie Base
- ¾ cup butter softened
- 1 cup brown sugar
- ¼ cup sugar
- 2 eggs
- 1 tsp vanilla
- 2¼ cups flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1½ tsp cinnamon
- 1 tsp salt
- 1 cup chocolate chips
Filling
- ¾ to 1 cup ricotta
- ¾ to 1 cups powdered sugar
- 1 tsp corn starch
- ¼ tsp cinnamon
- small pinch salt
- 1/4 cup chocolate chips
- powdered sugar for topping
- flakey sea salt for topping
Instructions
Cookie Base
- blend softened butter until whipped and airy. Add in sugars, eggs, and vanilla and continue to whip.
- Mix dry ingredients in a separate bowl (flour, baking soda, baking powder, cinnamon, and salt). Once combined, gradually add into wet mixture.
- Once all ingredients are mixed together for the base, stir in chocolate chips, careful not to over-mix.
- Line a baking sheet with parchment paper and scoop out roughly 4 tbs dough balls. Cover and store in fridge while making the ricotta mixture.
Ricotta Filling
- Using a cheese cloth or paper towels, drain the ricotta extremely well. You want to take out as much moisture as possible, or the filling could make the cookies soggy.
- Mix together all the ingredients for the filling.
Assembly
- Take dough balls out of fridge and indent the center, widening it out to make a disk/bowl shape. Fill the center of the dough to the top (1 to 2 tbs) and return to sheet.
Baking
- Preheat oven to 350 degrees.
- Return filled dough to fridge and chill for at least 30 minutes (can store overnight).
- Bake for 18 to 20 minutes until golden. Sprinkle with flakey sea salt.
- Dust with powdered sugar once completely cooled.
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