Cannoli Cookies Recipe
These Cannoli Cookies. Blend the creamy goodness of ricotta cheese. With the crunch of pistachios. And the sweetness of chocolate chips. The orange zest adds a fresh burst of flavor. And the melted chocolate drizzle on top. Takes these cookies. To the next level. Whether you’re baking. For a special occasion. Or just a sweet treat. These cookies are sure to be a hit. With everyone!
36 Servings
Ingredients
- 1 c of softened unsalted butter
- 1 c of white granulated sugar
- 2 large eggs
- 1/2 c of ricotta cheese
- 1 tsp of vanilla extract
- 3/4 tsp of ground cinnamon
- 1 tsp of freshly grated orange zest
- 1 tsp of baking powder
- 1/2 tsp of baking soda
- 1/2 tsp of salt
- 2 c of all-purpose flour
- 10 oz. of mini chocolate chips divided
- 1 c of chopped pistachios
Instructions
- In a large bowl. Cream the softened butter. And sugar. Using an electric mixer. Until the mixture is light. And fluffy. Add the eggs one at a time. Followed by the ricotta cheese. Blending until smooth. Stir in the vanilla extract. Cinnamon, and orange zest. Making sure everything. Is well incorporated.
- Next, fold in the baking powder, baking soda, and salt. Gradually add the flour. Mixing just until combined. Gently stir in. 1 cup of mini chocolate chips. And the chopped pistachios. Cover the dough. And refrigerate. For at least an hour.
- Preheat your oven to 375°F. And line baking sheets. With parchment paper. Or lightly grease them. Scoop approximately 1 1/2 tablespoons of dough. Per cookie. Spacing them about 2 inches apart. On the baking sheet.
- Bake for 8-11 minutes. Or until the edges are golden brown. Allow the cookies to cool slightly. Before transferring them. To a wire rack. To cool completely.
- For the drizzle. Microwave the remaining chocolate chips. In a microwave-safe bowl. In 20-second bursts. Stirring in between. Until melted. And smooth. Transfer the melted chocolate. To a small resealable bag. Snip the corner. And drizzle over the cooled cookies. Allow the chocolate to set. Before serving.
Notes
To make these Cannoli Cookies gluten-free. Simply swap out the all-purpose flour. For a high-quality gluten-free flour blend. Make sure the baking powder and baking soda. Are gluten-free as well. You might find the texture slightly different. But the ricotta ensures. They stay soft. And tender. Enjoy the same delicious flavors. With a gluten-free twist!