Description
These Cannoli Cookies combine the creamy richness of ricotta cheese with the crunch of pistachios and the sweetness of chocolate chips, creating a soft, flavorful cookie inspired by the classic Italian dessert cannoli. Perfect for a unique and indulgent treat.
Ingredients
Scale
Wet Ingredients
- 1/2 cup salted butter softened
- 1/2 cup granulated sugar
- 1 whole large egg
- 1/2 cup ricotta cheese whole milk
- 1 teaspoon pure vanilla extract
- 1-2 teaspoons orange zest
Spices
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
Add-ins
- 1/3 cup pistachios roughly chopped
- 1/2 cup mini chocolate chips
Instructions
- Cream Butter and Sugar: In a large bowl, use an electric hand mixer or stand mixer to cream together the softened butter and granulated sugar until the mixture is soft and fluffy.
- Add Wet Ingredients and Spices: Add the egg, vanilla extract, ricotta cheese, orange zest, ground cinnamon, and nutmeg to the creamed butter and sugar. Continue mixing until fully combined, scraping the sides of the bowl with a rubber spatula to ensure even mixing.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and baking powder until well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients and mix just until incorporated. Then fold in the roughly chopped pistachios and mini chocolate chips until the dough forms. The dough will be wetter and a bit sticky.
- Chill Dough: Cover the dough bowl with plastic wrap and refrigerate for 30 minutes to 1 hour to firm up.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 325 degrees Fahrenheit and line baking sheets with parchment paper or silpat mats.
- Scoop and Bake Cookies: Use a mini ice cream scoop to portion the cookie dough onto the prepared baking sheets. Bake the cookies for 12 minutes or until the edges turn a light golden brown.
- Cool and Finish: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire cooling rack. Once cooled, optionally drizzle with melted chocolate or dust with powdered sugar. Enjoy!
Notes
- Make sure the butter is softened to room temperature for easier creaming with the sugar.
- Chilling the dough is important to prevent spreading and to develop flavor.
- Use whole milk ricotta cheese for optimal texture and creaminess.
- If desired, substitute pistachios with chopped almonds or walnuts.
- For a decorative touch, drizzle the cooled cookies with melted semisweet or dark chocolate.
- Store the cookies in an airtight container for up to 5 days to maintain freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 8 g
- Sodium: 60 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
