Go Back

Cannoli Sandwich Cookies

All the flavors of a cannoli packed into a convenient cookie sandwich
Prep Time35 minutes
Cook Time12 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate chip, cookies, cream cheese
Servings: 18

Equipment

  • Small cookie scoop
  • Baking sheet
  • Stand or hand mixer

Ingredients

For the cookies:

  • 2 ¼ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ cup unsalted butter room temperature
  • cup ricotta room temperature
  • 1 cup granulated sugar
  • 2 tablespoons orange zest
  • teaspoon vanilla extract
  • 1 large egg room temperature
  • ¾ cup dark chocolate chips

For the filling:

  • cups ricotta cheese strained
  • 4 ounces cream cheese room temperature
  • 1 cup powdered sugar
  • ½ teaspoon vanilla extract
  • 3 tablespoons mini chocolate chips plus more for decorating

Instructions

  • In a medium sized mixing bowl, whisk together the flour, baking soda, and salt together. Set aside.
  • In a larger mixing bowl, beat together the butter, ricotta, and sugar until light and fluffy.
  • Beat in the vanilla and egg until it is well combined.
  • Gradually add the dry ingredients and beat until just combined. Then, fold in the chocolate chips. Cover and chill in the refrigerator for at least one hour.
  • While the dough is chilling, make the filling.
  • Beat together the ricotta and cream cheese until combined and fluffy.
  • Add the vanilla and gradually beat in the powdered sugar until well combined. Cover and chill in the refrigerator for at least one hour.
  • Preheat the oven to 350 degrees F, and line two baking sheets with parchment paper.
  • Using a small cookie scoop, drop dough onto prepared baking sheets about 2 inches apart.
  • Bake for about 12 - 14 minutes, or until the edges are a light golden brown - the tops will not brown much.
  • Remove and transfer to a wire rack to cool completely.
  • When completely cool, match cookies according to shape and size.
  • Using the same size cookie scoop, add filling to half the cookies, then top with the remaining half. If desired, roll the edges of the sandwiches in mini chocolate chip cookies.

Video

Notes

To strain your ricotta cheese, place in a fine mesh sieve over a bowl. Cover and store in the refrigerator at least one hour. If you're in ahurry, you can wrap the ricotta in a double layer of cheesecloth, twist, and squeeze gently, removing as much moisture as possible.
The cookies and filling can be made ahead of time, but I suggested constructing your sandwiches right before serving. Sandwiches can also be frozen and brought to room temperature just before serving. Or eaten frozen. That's good too.