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Soft & Chewy Cannoli Cookies with Ricotta and Chocolate Chips

A stack of freshly baked cannoli cookies, studded with chocolate chips and generously dusted with powdered sugar.
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Make these easy Cannoli Cookies that capture the creamy flavor of Italian cannoli filling in a soft, chewy cookie format. This recipe uses ricotta cheese and mini chocolate chips for an authentic taste without the hassle of frying shells.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup whole milk ricotta cheese, drained well
  • 1 teaspoon lemon zest
  • 1/2 teaspoon almond extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup mini semi-sweet chocolate chips
  • 1/2 cup powdered sugar (for dusting)

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 granulated sugar until light and fluffy.
  3. Beat in the egg, vanilla extract, drained ricotta cheese, lemon zest, and almond extract until just combined. Scrape down the sides of the bowl.
  4. In a separate medium bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
  6. Gently fold in the mini chocolate chips.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
  8. Bake for 10 to 12 minutes, or until the edges are lightly golden and the centers are set. They should remain soft.
  9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  10. Once completely cool, dust generously with powdered sugar before serving.

Notes

  • Drain your ricotta cheese thoroughly by placing it in a fine-mesh sieve lined with cheesecloth over a bowl for at least 30 minutes, or longer, to remove excess liquid. This prevents the cookies from spreading too much.
  • You can make these cookies ahead of time. Store cooled, undusted cookies in an airtight container at room temperature for up to 3 days, or freeze them for up to 3 months. Dust with powdered sugar just before serving.
  • For an extra layer of flavor, substitute half of the mini chocolate chips with finely chopped pistachios.

Nutrition

Find it online: https://cookingzenith.com/cannoli-cookies-recipe-soft-chewy-ricotta/