Cannoli Cookies
These Cannoli Cookies feature two chewy chocolate chip cookies sandwiched with a classic sweet-tangy Italian cannoli filling. The filling is a blend of creamy mascarpone, rich ricotta, and velvety whipped cream. They are greater than the sum of their parts. The cookies are terrific on theor own, but sandwiched with the cannoli filling, they're out of this world!
Servings: 10
Calories: 242kcal
Ingredients
- ¾ cup unsalted butter, melted
- ¼ cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 tsp. vanilla extract
- 2¼ cups all-purpose flour
- 1 tsp. baking soda
- ½ tsp. salt
- 1 cup mini semisweet chocolate chips
Cannoli Filling
- 1 cup heavy cream
- 8 oz. mascarpone
- 16 oz. ricotta cheese, whole or part skim
- 1 cup powdered sugar
- 1 Tbs. vanilla extract
- Zest of 1 lemon
- Zest of 1 medium orange
- Extra mini chocolate chips to coat edges
Instructions
- Make the filling: In a medium bowl, blend the heavy cream with a hand mixer until thick and stiff peaks have formed. In a separate mixing bowl, blend the mascarpone cheese until smooth. Fold in the mascarpone cheese to the whipped heavy cream until combined. Set aside.
- Put the ricotta in a large bowl, and mix until smoother, breaking apart larger chunks. Add the powdered sugar and mix until combined. Add the vanilla and zest from orange and lemon and blend until thoroughly combined. Add the whipped cream mixture and fold everything together until no streaks are left.
- Cover with plastic wrap and let chill for 1 hour. While the cannoli filling is chilling, make the cookie dough.
- Make the cookies: Preheat oven to 350°F and line a 2 baking sheets with parchment paper.
- In a large bowl using an electric mixer, beat the butter and both sugars on medium speed until light and fluffy, stopping to scrape down the sides of bowl as necessary. Beat in the eggs and vanilla until blended.
- Add the flour, baking soda and salt and beat on low speed until blended. Fold in the chocolate chips.
- Using a 2-inch cookie dough scoop, scoop the dough onto the prepared baking sheets, spacing about 2 inches apart . Bake until the edges of the cookies are becoming golden brown brown, 13 to 15 minutes. Remove the baking sheet to a wire rack and let cool 10 minutes. Transfer the cookies to the rack and let cool completely.
- Assemble the cookies: Spoon the cannoli filling into a piping bag fitted with a round tip, or use a heavy zipper-type plastic bag and and snip one corner. Pipe a generous amount of filling onto half of the cookies. Top with the remaining cookies. Roll the edges of the cannoli cookie in mini chocolate chips to coat. Serve right away.
Notes
To store, place these cookies in a tight sealed container and refrigerate. for up to 5 days.
Nutrition
Serving: 10g | Calories: 242kcal | Carbohydrates: 12.9g | Protein: 3.3g | Fat: 19.8g | Cholesterol: 71.3mg | Sodium: 387.3mg | Sugar: 3.2g