Cannoli Dip Cookies
Cannoli Dip Cookies
Ingredients
For the Cannoli Dip
- 4 oz cream cheese, full-fat, softened, or mascarpone cheese
- 1/2 cup whole milk ricotta, strained
- 1/2 cup powdered sugar
- 1/2 cup chocolate chips
- 1 teaspoon vanilla extract
For the Cookie Dough
- 2 sticks butter, softened
- 1 cup brown sugar, packed
- 1 cup white sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 dash baking powder
- 1 teaspoon salt
- as needed chocolate chips, for folding into dough and topping
Instructions
- 1
In a medium bowl, combine the softened cream cheese (or mascarpone), strained whole milk ricotta, powdered sugar, and 1 teaspoon of vanilla extract. Mix until the mixture is smooth. Stir in the 1/2 cup of chocolate chips for the dip using a baking spatula or spoon.
⏱️ 5 min
- 2
In a large bowl, cream together the softened butter, packed brown sugar, and white sugar until the mixture is light and has a sand-like consistency.
⏱️ 5 min
- 3
Add the large eggs and 2 teaspoons of vanilla extract to the creamed butter and sugar mixture. Mix until the ingredients are well combined and smooth.
⏱️ 3 min
- 4
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder (a dash), and salt until just combined.
⏱️ 2 min
- 5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the dough. Fold in as many chocolate chips as you'd like into the cookie dough, reserving some for topping later.
⏱️ 5 min
- 6
Form the cookie dough into taller, bigger balls. This height will help ensure a thick, bakery-style center. Press a spoon into the top of each dough ball to create an indent. Fill each indent with the prepared cannoli dip.
⏱️ 10 min
- 7
Cover the formed cookies and place them in the freezer for 30 minutes. Do not skip this chilling step, as it helps the cookies hold their shape.
- 8
While the cookies are chilling, preheat your oven to 350°F (175°C).
⏱️ 5 min•🌡️ 350
- 9
Arrange the chilled cookies on a baking sheet. Bake for 10-15 minutes, or until the edges are golden brown. The center may still look soft.
⏱️ 15 min•🌡️ 350
- 10
Remove the cookies from the oven and let them cool completely on the baking sheet before eating. This allows them to set properly.
Kitchen Tools
Nutrition Facts (per serving)
Cannoli Dip Cookies
For the Cannoli Dip
- 4 oz cream cheese, full-fat, softened, or mascarpone cheese
- 1/2 cup whole milk ricotta, strained
- 1/2 cup powdered sugar
- 1/2 cup chocolate chips
- 1 teaspoon vanilla extract
For the Cookie Dough
- 2 sticks butter, softened
- 1 cup brown sugar, packed
- 1 cup white sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 dash baking powder
- 1 teaspoon salt
- as needed chocolate chips, for folding into dough and topping
Instructions
- 1
In a medium bowl, combine the softened cream cheese (or mascarpone), strained whole milk ricotta, powdered sugar, and 1 teaspoon of vanilla extract. Mix until the mixture is smooth. Stir in the 1/2 cup of chocolate chips for the dip using a baking spatula or spoon.
⏱️ 5 min - 2
In a large bowl, cream together the softened butter, packed brown sugar, and white sugar until the mixture is light and has a sand-like consistency.
⏱️ 5 min - 3
Add the large eggs and 2 teaspoons of vanilla extract to the creamed butter and sugar mixture. Mix until the ingredients are well combined and smooth.
⏱️ 3 min - 4
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder (a dash), and salt until just combined.
⏱️ 2 min - 5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the dough. Fold in as many chocolate chips as you'd like into the cookie dough, reserving some for topping later.
⏱️ 5 min - 6
Form the cookie dough into taller, bigger balls. This height will help ensure a thick, bakery-style center. Press a spoon into the top of each dough ball to create an indent. Fill each indent with the prepared cannoli dip.
⏱️ 10 min - 7
Cover the formed cookies and place them in the freezer for 30 minutes. Do not skip this chilling step, as it helps the cookies hold their shape.
- 8
While the cookies are chilling, preheat your oven to 350°F (175°C).
⏱️ 5 min•🌡️ 350 - 9
Arrange the chilled cookies on a baking sheet. Bake for 10-15 minutes, or until the edges are golden brown. The center may still look soft.
⏱️ 15 min•🌡️ 350 - 10
Remove the cookies from the oven and let them cool completely on the baking sheet before eating. This allows them to set properly.