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Easy Ricotta Cannoli Cookies with Chocolate Chips

A tempting stack of freshly baked cannoli cookies heavily dusted with powdered sugar, showing chocolate chips inside.
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Make these easy ricotta cannoli cookies for a handheld Italian dessert experience. These soft cookies capture the classic cannoli flavor with creamy ricotta, mini chocolate chips, and a hint of citrus.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange zest (optional, for authentic flavor)
  • 1 cup whole milk ricotta cheese, well-drained
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup mini chocolate chips
  • 1/4 cup chopped pistachios (optional, for topping)
  • Powdered sugar, for dusting

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and orange zest, if using.
  4. Mix in the drained ricotta cheese until just combined. Do not overmix.
  5. In a separate bowl, whisk together the flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Fold in the mini chocolate chips.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. You can gently roll them into balls first.
  8. Bake for 10 to 12 minutes, or until the edges are lightly golden. The centers should remain soft.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  10. Once cool, dust generously with powdered sugar before serving. Add chopped pistachios if desired.

Notes

  • Drain your ricotta cheese well using a fine-mesh sieve lined with cheesecloth for at least 30 minutes to prevent overly soft cookies.
  • For a make-ahead Christmas cookie option, the dough can be chilled for up to 3 days before baking.
  • These cookies freeze well after baking; store them in an airtight container between layers of wax paper.

Nutrition

Find it online: https://mayaplate.com/cannoli-cookies-ricotta-chocolate-chip-recipe/