Cannoli Cookies
Soft, fluffy ricotta cookies filled with mini chocolate chips and finished with melted semi-sweet chocolate. These Cannoli Cookies are a unique, delicious treat!
Servings: 60 cookies
Ingredients
Cookies
- 1 cup unsalted butter softened
- 1 1/2 cups sugar
- 2 large eggs
- 1 1/2 cups whole milk ricotta cheese
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 cups all purpose flour
- 2 tablespoons cornstarch
- 6 ounces mini semi-sweet chocolate chips
Topping
- 1 1/2 cups semi-sweet chocolate chips
- 3 tablespoons shortening
Instructions
Cookies
- Using electric mixer with whisk attachment, beat butter and sugar and lightened and fluffy, about 2 minutes.
- Mix in eggs, one at a time, scraping down sides as needed.
- Add in ricotta, vanilla extract, and almond extract. Mix until well combined, again scraping down sides as needed.
- In a small bowl, whisk together cinnamon, baking powder, baking soda, salt, flour, and cornstarch. Slowly mix into ricotta mixture until well combined.
- Stir in mini chocolate chips. Chill dough for at least 1 hour (okay to chill overnight as well).
- Preheat oven to 350 degrees. Line baking sheet with parchment paper or silicone baking mat.
- Form dough into ~1.5 tablespoon sided balls. Place balls at least 2 inches apart. Bake for 13-14 minutes, or until tops are a light golden brown. Let cool completely before topping.
Topping
- In a double boiler, or a metal bowl placed over a saucepan of simmering water, melt chocolate and shortening. Stir frequently.
- Dip half of individual cookies in melted chocolate. Shake off excess chocolate. Place cookies on parchment paper or a cooling rack. Alternatively, drizzle melted chocolate over the top of the cookies.