Cookies recipe

Best Cannoli Cookies Recipe – How To Make Cannoli Cookies

PICTURED: ANDREW BUI; FOOD STYLING: DREW AICHELE

If you love cannoli but making them from scratch seems daunting, let us introduce you to cannoli cookies. This cookie recipe has all the flavors you love in a cannoli, like ricotta, orange zest, mini chocolate chips, and pistachios, but with a fraction of the effort. The result is a chewy, cake-like cookie with flavors reminiscent of cannoli.

When shopping for ingredients, look for whole milk ricotta. While low-fat or part-skim technically works, it won’t give you the richness of a whole-milk ricotta. If you can’t find mini chocolate chips, regular size chips will work, you’ll just get fewer chips in each cookie. The chocolate drizzle at the end not only ensures you get a little chocolate in every bite, but it makes these cookies irresistible. To get even lines, fill a plastic piping bag with the melted chocolate, cut off the tip with scissors and pour it over the cookie. If you don’t have a piping bag, drizzling the chocolate with a spoon or the tines of a fork will work in a pinch.

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Yields:

25 – 30

Preparation time:

0

hours

ten

minutes

Total time:

3

hours

ten

minutes

2 1/2 tsp.

(300 g.) all-purpose flour

1 1/4 tsp.

(250 g.) granulated sugar

1 ea.

(2 sticks) unsalted butter, room temperature

1/2 tsp.

pure vanilla extract

1/2 tsp.

(60 g.) unsalted shelled pistachios, chopped

2 bed.

(285 g.) mini chocolate chips, divided, from 1 bag (10 oz.)

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  1. In a medium bowl, whisk together flour, baking powder and baking soda. In a large bowl, using an electric mixer on medium-high speed, beat granulated sugar, butter and orange zest until fluffy and lighter in color, about 3 minutes. Scrape down sides of bowl with rubber spatula. Add eggs, ricotta, salt and vanilla. Blend on medium speed until blended, about 30 seconds. Add the dry ingredients and mix on medium speed until a dough forms, about 30 seconds. Reduce mixer speed to low and stir in pistachios and 1 cup chips until incorporated, about 30 seconds. Refrigerate dough at least 1 hour or up to 12.
  2. Arrange racks in upper and lower thirds of oven; preheat to 350°. Line 2 baking sheets with parchment paper. Roll 2 heaping tablespoons (35g) of batter into balls and arrange on prepared pans, spacing 2 inches apart. Refrigerate the rest of the dough.
  3. Bake, rotating pans back and forth halfway through baking, until cookies are puffed and lightly browned around edges, 12 to 14 minutes. Let cool on the baking sheet for 5 minutes. Using a metal spatula, transfer the cookies to a wire rack and let cool completely, about 1 hour. Repeat with the remaining dough.
  4. In a small heatproof bowl, microwave 1 cup remaining chips in 30 second intervals, stirring in between, until melted and smooth. Using a spoon or piping bag, drizzle chocolate over cooled cookies. Refrigerate until set, 15 to 20 minutes.

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cannoli cookies with chocolate chips and pistachios, drizzled with chocolate

PICTURED: ANDREW BUI; FOOD STYLING: DREW AICHELE

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