Cannoli Cream Sandwich Cookies
Soft, chewy cookies filled with sweet ricotta-mascarpone “cannoli” cream — a handheld, sandwich-style twist on classic cannoli.
Equipment
- Mixing Bowls
- Electric mixer or hand whisk
- Baking sheet
- Parchment Paper
- Wire rack
Ingredients
Cookie Dough
- 1 cup unsalted butter softened
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1.5 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 2 cups quick oats for chewy texture
- ½ cup mini chocolate chips optional, for mix-in
- ¼ cup chopped pistachios optional, for crunch
Cannoli Cream Filling
- 1.5 cups ricotta cheese well drained
- ½ cup mascarpone cheese or cream cheese
- ½ cup powdered sugar
- 1 tsp vanilla extract
- ¼ cup mini chocolate chips optional, for classic cannoli feel
Instructions
- Preheat oven to 350 °F (175 °C). Line baking sheets with parchment paper.
- Cream together butter, brown sugar, and granulated sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.
- In a separate bowl, whisk flour, baking soda, and salt. Gradually mix into wet ingredients until just combined.
- Fold in oats, mini chocolate chips, and pistachios (if using).
- Drop spoonfuls (about 1.5 Tbsp) of dough onto prepared sheets, spacing about 2 inches apart. Bake 10–12 min, or until edges are lightly golden.
- Let cookies cool completely on a wire rack.
- Meanwhile, drain ricotta very well (use a strainer or cheesecloth), then beat together ricotta, mascarpone, powdered sugar, and vanilla until smooth. Fold in mini chocolate chips.
- Spread a generous amount of cannoli cream on the bottom of one cookie. Place another cookie on top to form a sandwich. If desired, roll the edges in extra mini chocolate chips or chopped pistachios.
- Refrigerate the assembled cookies for at least 30 minutes before serving to let the filling set.
Notes
These cookies are inspired by classic cannoli fillings and sandwich-style cookies from blogs such as King Arthur Baking’s “Cannoli Sandwich Cookies.” :contentReference[oaicite:2]{index=2} The ricotta filling should be well drained to prevent soggy cookies. For extra crunch, serve slightly chilled.