Description
Delicious sandwich cookies filled with creamy ricotta and mini chocolate chips, bringing the flavors of classic cannoli into a delightful treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup ricotta cheese
- 1/2 cup mini chocolate chips
- 1 tablespoon citrus zest (lemon or orange)
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Whisk together the flour, baking powder, and salt in a separate bowl, then gradually add to the wet mixture until a dough forms.
- Scoop tablespoon-sized amounts of dough onto the prepared baking sheet, spacing them evenly apart.
- Bake for 10-12 minutes or until the edges are golden. Let them cool completely on a wire rack.
- In another bowl, mix the ricotta cheese, mini chocolate chips, and citrus zest until smooth.
- Once cookies are cooled, spread a generous amount of the ricotta filling onto the flat side of one cookie and sandwich it with another cookie, pressing gently.
- Dust with powdered sugar before serving.
Notes
Use room temperature butter and egg for a softer dough. Drain ricotta if too wet to keep filling firm.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 10g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg