Enjoy all the classic flavors of your favorite Italian bakery treat in a fun, handheld cookie! These Cannoli Cookies feature a thick, golden brown chocolate chip cookie cup filled with sweet, creamy ricotta and topped with crunchy chopped pistachios.
Table of Contents
The Science Behind Cannoli Cookies
- Ricotta Whey Syneresis & Straining Management: Fresh whole-milk ricotta cheese naturally holds suspended liquid whey. Straining or using thick block-style ricotta prevents excess water from breaking down the powdered sugar matrix, keeping the cannoli cream thick, stable, and pipeable rather than runny.
- Cornstarch Gluten Modification: Adding 2 teaspoons of cornstarch into the all-purpose flour dilutes gluten-forming proteins. During baking in a 350°F (175°C) oven, the starch absorbs liquid and swells, creating a tender yet sturdy structural wall that holds its shape around the central hollow cup.
- Thermal Well Indentation Physics: Pressing a deep well into the center of each dough scoop before baking creates a compressed thermal depression. As the cookie expands during baking, this physical pocket resists complete closure, providing a secure, uniform vessel for the whipped ricotta filling.
| Prep Time | Chill Time | Bake Time | Yield | Category |
| 25 mins | 20 mins (freezer) | 8–12 mins | ~16–20 cookie cups | Italian / Specialty |
Ingredients
For the Cookie Dough Base:
- 1 cup (226 g / 2 sticks) unsalted butter, room temperature
- 1/3 cup (67 g) packed light brown sugar
- 1/3 cup (67 g) granulated sugar
- 1 large egg, room temperature
- 1 tsp pure vanilla extract
- 1/2 tsp pure pistachio extract (optional)
- 2 1/2 cups (312 g) all-purpose flour (or 1:1 gluten-free baking flour)
- 2 tsp cornstarch
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup (170 g) mini semi-sweet chocolate chips
For the Cannoli Filling & Topping:
- 12 oz (340 g) whole milk ricotta cheese (strained if watery)
- 2 to 3 cups (240–360 g) powdered sugar, sifted
- 1 tsp pure vanilla extract
- 1/4 cup (30 g) toasted shelled pistachios, finely chopped
- Powdered sugar, for final dusting
Step-by-Step Instructions
1.Cream Butter and Sugars:Cream on high speed for 5 minutes.
In a large mixing bowl, cream the room-temperature unsalted butter, packed light brown sugar, and granulated sugar together with an electric mixer on high speed for about 5 minutes until light, pale, and fluffy.
2.Mix in Egg and Extracts:Emulsifies wet flavor base.
Add the room-temperature egg, pure vanilla extract, and optional pistachio extract, mixing on medium speed until completely smooth and emulsified.
3.Combine Dry Mix:Whisk dry ingredients separately.
In a separate medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, and kosher salt. Gradually mix the dry ingredients into the wet mixture on low speed just until incorporated.
4.Fold in Mini Chocolate Chips and Freeze:Fold gently with a rubber spatula.
Gently fold in the mini chocolate chips until evenly distributed. Cover the bowl and place the dough in the freezer for 20 minutes to firm up the butter fats.
5.Preheat Oven and Prep Pans:Set oven to 350°F (175°C).
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
6.Portion and Form Cookie Cups:Press a deep well into each ball.
Using a 2-inch ice cream scoop, portion the chilled dough onto the prepared baking sheets, leaving 2 inches of space between them. Use the back of a round spoon or your thumb to gently press a deep well into the center of each cookie dough ball.
7.Bake Until Edges Are Golden:Bake 8 to 12 minutes.
Bake at 350°F for 8–12 minutes, or until the edges are slightly golden brown while the centers remain soft. Let the cookies cool completely on the baking sheets.
8.Prepare Sweet Cannoli Filling:Whisk ricotta, vanilla, and powdered sugar.
In a medium bowl, whisk the ricotta cheese and vanilla extract until smooth. Gradually add the powdered sugar, starting with 2 cups, and mix until smooth. Add more powdered sugar if needed to achieve a thick, pipeable consistency.
9.Fill, Top, and Finish:Pipe filling, top with pistachios, and dust.
Spoon or pipe the sweet ricotta filling into the well of each cooled cookie cup. Top each filled cookie with chopped pistachios and finish with a light dusting of powdered sugar.
Pro Tips for Baking Success
- Strain Watery Ricotta: The moisture content in ricotta cheese can vary greatly by brand. If your ricotta seems very wet, strain it through a fine-mesh sieve or cheesecloth for an hour before mixing your filling so the cream isn’t runny!
- Deepen the Wells While Warm: If the indentations puff up slightly during baking, gently press the back of a spoon into the center of the cookies right when they come out of the oven while they are still soft.
- Refrigerate After Filling: Because of the fresh dairy ricotta filling, store filled cannoli cookies in an airtight container in the refrigerator for up to 3 days.
Frequently Asked Questions
What are some common questions about cookies?
- Why did my cookies spread too flat? The butter was too warm or melted when mixed, or the dough wasn’t chilled before baking.
- How do I keep cookies soft? Store them in an airtight container with a slice of white bread to maintain soft humidity.
- Should I use parchment paper? Yes, parchment paper ensures even bottom heat distribution and prevents sticking without needing extra greasing agents.
How many calories are in a cannoli cookie?
A standard bakery-style Cannoli Cookie (including the cookie cup, sweet ricotta filling, and pistachio topping) contains approximately 180 to 230 calories, depending on the exact portion size of the ricotta filling and quantity of nuts used.
How do you explain a cannoli?
A cannoli is a traditional Sicilian pastry consisting of tube-shaped fried pastry dough shells filled with a sweet, creamy filling usually containing fresh ricotta cheese, sugar, vanilla, and mix-ins like chocolate chips or candied fruit. These cannoli cookies replicate those iconic flavors in a soft, handheld cookie cup format!
Do cannoli cookies have to be refrigerated?
Yes! Because the filling is made with fresh ricotta cheese, any filled cannoli cookies must be stored in the refrigerator. Unfilled cookie cups can be stored at room temperature for up to 3 days or frozen, then filled just before serving.
Print
Cannoli Cookies
- Total Time: 57 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Cannoli Cookies with Ricotta Filling are irresistibly buttery, tender, and filled with a rich, creamy Italian-inspired cannoli center. Made with a soft vanilla cookie dough studded with mini semi-sweet chocolate chips, each cookie features delicately golden edges and a deep center filled with sweetened whole-milk ricotta cheese. Finished with crunchy toasted pistachios and a delicate dusting of powdered sugar, these bakery-style cookies capture the classic flavors of traditional Italian cannoli in a delicious homemade treat. Perfect for holiday cookie trays, family celebrations, elegant gatherings, or enjoying with a warm cup of espresso.
Ingredients
- For the Cookie Dough Base:
- 1 cup (226 g / 2 sticks) unsalted butter, room temperature
- 1/3 cup (67 g) packed light brown sugar
- 1/3 cup (67 g) granulated sugar
- 1 large egg, room temperature
- 1 tsp pure vanilla extract
- 1/2 tsp pure pistachio extract (optional)
- 2 1/2 cups (312 g) all-purpose flour (or 1:1 gluten-free baking flour)
- 2 tsp cornstarch
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup (170 g) mini semi-sweet chocolate chips
- For the Cannoli Filling and Topping:
- 12 oz (340 g) whole-milk ricotta cheese (strained if watery)
- 2 to 3 cups (240–360 g) powdered sugar, sifted
- 1 tsp pure vanilla extract
- 1/4 cup (30 g) toasted shelled pistachios, finely chopped
- Powdered sugar, for final dusting
Instructions
- Cream Butter and Sugars: In a large mixing bowl, cream the room-temperature unsalted butter, packed light brown sugar, and granulated sugar together with an electric mixer on high speed for about 5 minutes until light, pale, and fluffy.
- Mix in Egg and Extracts: Add the room-temperature egg, pure vanilla extract, and optional pistachio extract, mixing on medium speed until completely smooth and emulsified.
- Combine Dry Mix: In a separate medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, and kosher salt. Gradually mix the dry ingredients into the wet mixture on low speed just until incorporated.
- Fold in Mini Chocolate Chips and Freeze: Gently fold in the mini semi-sweet chocolate chips using a rubber spatula until evenly distributed. Cover the bowl and place the dough in the freezer for 20 minutes to firm up the butter fats.
- Preheat Oven and Prep Pans: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- Portion and Form Cookie Cups: Using a 2-inch ice cream scoop, portion the chilled dough onto the prepared baking sheets, leaving 2 inches of space between them. Use the back of a round spoon or your thumb to gently press a deep well into the center of each cookie dough ball.
- Bake Until Edges Are Golden: Bake at 350°F (175°C) for 8–12 minutes, or until the edges are slightly golden brown while the centers remain soft. Let the cookies cool completely on the baking sheets.
- Prepare Sweet Cannoli Filling: In a medium bowl, whisk the whole-milk ricotta cheese and pure vanilla extract until smooth. Gradually add the sifted powdered sugar, starting with 2 cups, and mix until completely smooth. Add more powdered sugar if needed to achieve a thick, pipeable consistency.
- Fill, Top, and Finish: Spoon or pipe the sweet ricotta filling into the well of each completely cooled cookie cup. Top each filled cookie with finely chopped toasted pistachios and finish with a light dusting of powdered sugar.
Notes
- Strain Watery Ricotta: The moisture content in ricotta cheese can vary greatly by brand. If your ricotta seems very wet, strain it through a fine-mesh sieve or cheesecloth for an hour before mixing your filling so the cream isn’t runny!
- Deepen the Wells While Warm: If the indentations puff up slightly during baking, gently press the back of a spoon into the center of the cookies right when they come out of the oven while they are still soft.
- Refrigerate After Filling: Because of the fresh dairy ricotta filling, store filled cannoli cookies in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 235
- Sugar: 19g
- Sodium: 95mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg