Do you love Cannolis? Then you will love these Cannoli Cookies. With ingredients like ricotta cheese, vanilla extract, chocolate chips and pistachios, they have all the great flavors of fresh Cannolis but without all the fuss.
Cannoli Cookies
Ingredients:
- 1 Cup unsalted butter, softened
- 1 Cup granulated sugar
- 2 Eggs
- 1/2 Cup ricotta cheese
- 1 1/2 Teaspoons pure vanilla extract
- 1 Teaspoon ground cinnamon
- 1 Teaspoon fresh orange zest
- 2 Cups all purpose flour
- 1 Teaspoon baking powder
- 1/2 Teaspoon baking soda
- 1/2 Teaspoon salt
- 10 oz. Mini chocolate chips, divided
- 1 Teaspoon coconut oil
- 1 Cup chopped pistachios
Instructions:
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together until light and fluffy. Add the eggs one at a time mixing after each addition. Add the ricotta cheese and continue beating until combined. Beat in the vanilla extract, cinnamon and fresh orange zest until combined.
- To a small bowl, whisk together the all purpose flour, baking powder, baking soda and salt until combined. Pour the flour mixture into the butter mixture along with 1 cup of mini chocolate chips and pistachios, mix to combine. Wrap dough in plastic wrap and place in the refrigerator for at least one hour or until easy to handle.
- Preheat oven to 375º. Line a baking sheet with parchment paper and set to the side. Remove dough from the refrigerator. Scoop out 1” balls of cookie dough using a small ice cream scoop and place on the prepared baking sheet 2” apart. Place in preheated oven and bake for 10 to 11 minutes or until the edges have browned slightly. Remove from oven and place on a wire rack to cool completely.
- Meanwhile, to a small microwave safe bowl, add the remaining chocolate chips and the coconut oil and microwave in 30 second intervals until smooth. Drizzle chocolate over cooled cookies. Once set, serve.
- Enjoy
