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These Cannoli Cookies are great for the holidays or all year round! These tasty ricotta cookies are filled with mini chocolate chips and pistachios! All the flavors of a traditional cannoli!
Ingredients Needed To Make Cannoli Cookies
- salted butter
- whole milk ricotta
- vanilla extract
- granulated sugar
- large egg
- all-purpose flour
- baking soda
- mini chocolate chips
- pistachios
Kitchen Tools Used In This Recipe
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Buy Now → How To Make Cannoli Cookies
Let’s get started! Preheat your oven to 350 degrees and line a sheet pan with parchment. In a large mixing bowl, beat together the butter and ricotta with a hand mixer until creamy. Make sure the butter has softened. Next add in the granulated sugar, egg and vanilla extract beating until combined.
Then mix in the sifted all-purpose flour, baking soda and sea salt. Stir in by hand the mini chocolate chips and the chopped pistachios.
Using a 1 inch cookie scoop, place scoop fulls on the parchment lined sheet pan about 1 inch apart making sure you don’t crowd the cookies in the pan. You will have to bake in batches, about 12 at a time.
Bake for 10 minutes and place cookies on wire rack to cool and repeat with the rest of the cookie dough. Store in the refrigerator or freezer in an airtight container.
Hope you enjoy!
More Holiday Recipe Favorites (Click the Links Below)
- Shortbread Santas
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- Waffle Pizzelles with Raisins
- Lemon Ricotta Cookies
- Gingerbread Cookies
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- Red Velvet Gooey Butter Cookies
Cannoli Cookies
- Total Time: 45 minutes
- Yield: 36 Servings 1x
Ingredients
- 1/2 cup salted butter (1 stick), softened
- 1/2 cup whole milk ricotta
- 1 tsp vanilla extract
- 1 cup granulated sugar
- 1 large egg
- 2 cups all-purpose flour, sifted
- 1/2 tsp baking soda
- 10 oz mini chocolate chips
- 2 cup pistachios, roughly chopped
Instructions
- Preheat oven to 350 and line a sheet pan with parchment.
- In a large mixing bowl, beat together the butter and ricotta with a hand mixer until creamy.
- Next beat in the sugar, egg and vanilla extract.
- Then mix in the sifted flour and baking soda.
- Stir in by hand the mini chocolate chips and chopped pistachios.
- Using a 1 inch cookie scoop, place scoop fulls on the parchment lined sheet pan about 1 inch apart (will have to bake in batches, about 12 at a time)
- Bake for 10 minutes and place cookies on wire rack to cool.
- Store in the refrigerator or freezer in an airtight container. Makes 36 cookies.
- Enjoy!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert, Cookies
- Method: Baking