There’s something magical about the delicate, crispy shell and creamy filling of a classic cannoli, but let’s be honest—sometimes we’re craving that iconic flavor without all the time and effort. Enter: Cannoli Cookies! These cookies capture the essence of a traditional cannoli in an easy-to-make, handheld treat that’s as perfect for casual gatherings as it is for holiday spreads. Each bite offers a satisfying mix of creamy ricotta, rich chocolate chips, and a slight crunch from chopped pistachios.
Ingredients
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1/2 teaspoon vanilla extract
1 cup ricotta cheese
1/2 cup mini chocolate chips
1/4 cup chopped pistachios
Powdered sugar for dusting
Instructions
Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
In a bowl, whisk together the flour, baking powder, and salt.
In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract. Then, mix in the ricotta cheese.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Fold in the mini chocolate chips and chopped pistachios.
Drop spoonfuls of dough onto the prepared baking sheets, spacing them slightly apart.
Bake for 12-15 minutes, or until the cookies are lightly golden.
Let the cookies cool on the baking sheets for a few minutes, then transfer them to wire racks. Dust with powdered sugar before serving.
