Description
A scrumptious treat that bursts with the flavors and textures of traditional cannoli presented in a soft, chewy cookie form.
Ingredients
Scale
- 1 cup ricotta cheese
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips
- 1/4 cup chopped pistachios (optional)
- 1 egg (optional, for egg wash)
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the ricotta cheese, powdered sugar, and vanilla extract until smooth.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until a dough forms but being careful not to overmix.
- Fold in the mini chocolate chips and chopped pistachios, if using.
- Drop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper.
- If using the egg wash, brush the tops of the cookies with beaten egg.
- Bake for 12-15 minutes or until lightly golden around the edges.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
For extra flavor, consider adding a sprinkle of cinnamon to the dough. Store leftover cookies in an airtight container for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 85
- Sugar: 3g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 1.5g
- Cholesterol: 15mg