Cannoli Stuffed Cookies
Cannoli Stuffed Cookies
Ingredients
For the Cannoli Dip
- 4 ounces full-fat cream cheese, 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, mix together the softened cream cheese (or mascarpone), strained whole milk ricotta, powdered sugar, and 1 teaspoon of vanilla extract until smooth. Then, add the 1/2 cup of chocolate chips and mix until just combined.
⏱️ 5 min
- 2
In a large bowl, cream the softened butter with the brown sugar and white sugar until a light, sand consistency is achieved.
⏱️ 5 min
- 3
Add the large eggs and 2 teaspoons of vanilla extract to the butter and sugar mixture, mixing until smooth.
⏱️ 3 min
- 4
In a separate bowl, whisk together the all-purpose flour, baking soda, a dash of baking powder, and salt until just combined.
⏱️ 2 min
- 5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined and a dough forms. Be careful not to overmix.
⏱️ 3 min
- 6
Fold in as many chocolate chips as desired into the cookie dough. Remember to save some chocolate chips for topping the cookies later.
⏱️ 2 min
- 7
Form the cookie dough into taller, bigger balls. This height is important to ensure a thick, bakery-style center for your cookies.
⏱️ 5 min
- 8
Press a spoon into the top of each cookie dough ball to create an indent for the cannoli dip.
⏱️ 2 min
- 9
Fill the top of each cookie with the prepared cannoli dip.
⏱️ 3 min
- 10
Cover the filled cookie dough balls and place them in the freezer for 30 minutes. Do not skip this step, as it helps the cookies hold their shape.
- 11
Preheat your oven to 350°F (175°C).
⏱️ 10 min•🌡️ 350
- 12
Bake the cookies for 10–15 minutes, or until the edges are golden brown. The centers may still look soft.
⏱️ 15 min•🌡️ 350
- 13
Let the cookies cool completely on the baking sheet before eating. This allows them to set and prevents the filling from spilling.
Kitchen Tools
Nutrition Facts (per serving)
Cannoli Stuffed Cookies
For the Cannoli Dip
- 4 ounces full-fat cream cheese, 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, mix together the softened cream cheese (or mascarpone), strained whole milk ricotta, powdered sugar, and 1 teaspoon of vanilla extract until smooth. Then, add the 1/2 cup of chocolate chips and mix until just combined.
⏱️ 5 min - 2
In a large bowl, cream the softened butter with the brown sugar and white sugar until a light, sand consistency is achieved.
⏱️ 5 min - 3
Add the large eggs and 2 teaspoons of vanilla extract to the butter and sugar mixture, mixing until smooth.
⏱️ 3 min - 4
In a separate bowl, whisk together the all-purpose flour, baking soda, a dash of baking powder, and salt until just combined.
⏱️ 2 min - 5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined and a dough forms. Be careful not to overmix.
⏱️ 3 min - 6
Fold in as many chocolate chips as desired into the cookie dough. Remember to save some chocolate chips for topping the cookies later.
⏱️ 2 min - 7
Form the cookie dough into taller, bigger balls. This height is important to ensure a thick, bakery-style center for your cookies.
⏱️ 5 min - 8
Press a spoon into the top of each cookie dough ball to create an indent for the cannoli dip.
⏱️ 2 min - 9
Fill the top of each cookie with the prepared cannoli dip.
⏱️ 3 min - 10
Cover the filled cookie dough balls and place them in the freezer for 30 minutes. Do not skip this step, as it helps the cookies hold their shape.
- 11
Preheat your oven to 350°F (175°C).
⏱️ 10 min•🌡️ 350 - 12
Bake the cookies for 10–15 minutes, or until the edges are golden brown. The centers may still look soft.
⏱️ 15 min•🌡️ 350 - 13
Let the cookies cool completely on the baking sheet before eating. This allows them to set and prevents the filling from spilling.