Cannoli Cookies with Chocolate and Pistachios Recipe

If you love the idea of classic Italian flavors reimagined as bite-sized treats, then you’re going to be obsessed with my Cannoli Cookies with Chocolate and Pistachios Recipe. These cookies capture the creamy ricotta goodness, the bright zing of orange zest, and the irresistible crunch of pistachios all wrapped up in a soft, fragrant cookie — with mini chocolate chips for that perfect sweet surprise. Stick around, because I’ll walk you through all the tips and tricks to get these cookies just right every time.

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Ingredients & Why They Work

This recipe is all about layering familiar flavors with a rich yet light texture. Each ingredient plays a role in creating that iconic cannoli-inspired taste — from the creamy ricotta to the touch of cinnamon and nutmeg, right down to the orange zest that wakes everything up.

• Salted butter: Softened butter means you get a tender crumb and a subtle saltiness that enhances all the flavors.
• Granulated sugar: This keeps the cookies from getting too sweet, balancing the richness of the ricotta perfectly.
• Large egg: Adds structure and moisture without weighing the cookies down.
• Ricotta cheese (whole milk): The star ingredient, giving those cookies a melt-in-your-mouth softness and that signature cannoli cream essence.
• Vanilla extract: Always a must to deepen flavor and bring warmth to the mix.
• Ground cinnamon & nutmeg: Just a pinch gives those cozy spice notes that make cannoli so comforting — don’t skip them!
• Orange zest: This fresh pop cuts through the richness and makes the cookies feel sunny and bright.
• All-purpose flour: Provides structure but still keeps things soft and chewy.
• Baking soda & baking powder: These give just enough lift without creating cakey cookies.
• Chopped pistachios: Give a lovely crunchy texture and a nutty flavor that’s classic to cannoli.
• Mini chocolate chips: The little bursts of chocolate just make these cookies downright addictive.

Tweak to Your Taste

One of my favorite things about this Cannoli Cookies with Chocolate and Pistachios Recipe is how easy it is to tweak for your cravings or what you have on hand. I often experiment depending on the season or occasion, and trust me — the results are always delicious.

• Double Chocolate: Once, I swapped half the mini chocolate chips for white chocolate chips and loved how it added a lovely sweet contrast to the pistachios.
• Nut Swap: If you’re not a pistachio fan, chopped almonds or walnuts work beautifully here.
• Spice Variation: Sometimes I add a pinch of ground cardamom instead of nutmeg for a slightly exotic twist.
• Gluten-Free: Using a 1-to-1 gluten-free all-purpose flour blend works fairly well — just watch your baking time closely!

Step-by-Step: How I Make Cannoli Cookies with Chocolate and Pistachios Recipe

Step 1: Cream the Butter and Sugar to Fluffy Perfection

I usually start with softened butter—make sure it’s not melted, just soft enough to mix easily. Using a hand mixer or stand mixer, beat the butter and sugar together until the mixture looks fluffy and pale, about 2-3 minutes. Scrape down the sides of your bowl as you go so everything blends evenly — this step sets the stage for light and tender cookies.

Step 2: Add the Ricotta, Egg, and Flavorings

Next, toss in the ricotta cheese, egg, vanilla, orange zest, cinnamon, and nutmeg. Mix again on medium speed until everything is combined — the batter will be creamy and little specks of zest will give it that gorgeous flecked look. Be gentle here; no overmixing is needed.

Step 3: Whisk Dry Ingredients Separately

In a separate bowl, whisk together your flour, baking soda, and baking powder. This is key for evenly distributing the leavening agents — otherwise, you might get uneven rising in the cookies.

Step 4: Combine Wet and Dry Ingredients Gently

Now add the dry ingredients to the ricotta mixture. Use a rubber spatula to fold the dough until just combined — it will be wetter and a bit sticky, and that’s exactly how it should be. Then fold in the chopped pistachios and mini chocolate chips evenly throughout.

Step 5: Chill the Dough for Better Shape

Cover your bowl with plastic wrap and pop it in the fridge for at least 30 minutes. This rest helps the dough firm up and prevents the cookies from spreading too much when baked. I’ve found chilling closer to an hour gives a nicer shape and chewier chewy texture.

Step 6: Scoop, Bake, and Cool

Preheat your oven to 325°F and line baking sheets with parchment or silicone mats. Using a mini ice cream scoop, portion out dough balls and space them about 2 inches apart. Bake cookies for about 12 minutes, watching for the edges to turn light golden brown — don’t overbake! Once out of the oven, let them cool a few minutes on the pan before transferring to a wire rack. When completely cool, I love drizzling melted chocolate on top or a dusting of powdered sugar for that special touch.

How to Serve Cannoli Cookies with Chocolate and Pistachios Recipe

Garnishes

I adore a drizzle of dark melted chocolate over the tops of these cookies— it adds shine and a rich contrast. Sometimes I sprinkle a few extra pistachio bits or a delicate dusting of powdered sugar for a festive finish. For a fun twist, a little orange glaze made with powdered sugar and fresh juice is delightful.

Side Dishes

These cookies pair perfectly with an espresso or a creamy cappuccino, making them ideal for an afternoon coffee break. I’ve also enjoyed them alongside fresh fruit or a light mascarpone cream dip to elevate dessert at gatherings.

Creative Ways to Present

For parties, I like to arrange these cookies on a pretty platter lined with parchment and scattered edible flowers or extra pistachios. You can also sandwich two smaller cookies with sweetened ricotta or mascarpone for bite-sized “cannoli cookie sandwiches”—a guaranteed crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies in an airtight container at room temperature. They stay fresh and soft for about 3-4 days, which is perfect if you bake a batch to enjoy all week. Just be sure they’re fully cooled before storing, or they might get a bit soggy.

Freezing

If you want to freeze, I recommend freezing the dough balls before baking. Lay them out on a parchment-lined tray, freeze until solid, then transfer to a freezer bag. When ready to bake, no need to thaw — just add a minute or two to baking time. You can also freeze baked cookies in an airtight container for up to 2 months.

Reheating

To refresh leftover cookies, pop them in a 300°F oven for 5-7 minutes — this warms them just enough to bring back that fresh-baked softness without melting the chocolate chips.

FAQs

Final Thoughts

I honestly can’t say enough good things about this Cannoli Cookies with Chocolate and Pistachios Recipe. It’s one of those recipes I come back to whenever I want to impress friends (or just treat myself) because it feels fancy without any complicated steps. Plus, there’s something so comforting about tasting those familiar cannoli flavors in one easy little cookie—you’ll love sharing it with your favorite people, trust me. So grab your ricotta, zest those oranges, and get baking — I’m betting this will become your new go-to cookie!

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