Cannoli Cookies

30 mins
Serves 16
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Directions

  1. 1In a bowl, combine 1 cup of whole milk ricotta, 1 cup of powdered sugar, 1/4 cup of mini chocolate chips, and 1/8 teaspoon of cinnamon. Mix well and refrigerate.
  2. 2In a stand mixer, cream together 3/4 cup of softened salted butter, 1/4 cup of sugar, and 1 cup of brown sugar until well combined.
  3. 3Add 2 eggs and 1 teaspoon of vanilla extract to the wet ingredients and mix well.
  4. 4Add 1 teaspoon of baking soda, 1/2 teaspoon of salt, and 2 1/4 cups of flour to the wet ingredients and mix until combined.
  5. 5Add 1 cup of mini chocolate chips and mix.
  6. 6Scoop 1 1/2-inch balls of cookie dough onto a baking sheet lined with parchment paper.
  7. 7Use a spoon to press down the center of each cookie ball to create a well.
  8. 8Fill each well with a tablespoon of the ricotta cream filling.
  9. 9Refrigerate for at least 30 minutes.
  10. 10Bake at 350°F for 14 minutes.
  11. 11Dust with powdered sugar.

Ingredients

  • 1 cup whole milk ricotta
  • 1 cup powdered sugar
  • 0.25 cup mini chocolate chips
  • 0.125 teaspoon cinnamon
  • 0.75 cup salted butter
  • 0.25 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2.25 cups flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup mini chocolate chips

Equipment

mixing bowlmeasuring cupspoonstand mixercookie scoop (1 1/2 inch)baking sheetparchment paper