These cookies have all of the flavors of traditional cannoli in an easy-to-make cookie! You can top the cookie with a simple chocolate drizzle or dust with powdered sugar.
Ingredients
2 cups (240g) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (113g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup (240g) whole milk ricotta cheese, well-drained
1/2 cup (90g) mini chocolate chips
1/4 cup (30g) shelled pistachios, finely chopped
Powdered sugar, for dusting
Instructions
Preparation: Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper.
Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
Create the Wet Base: In a large bowl using an electric mixer, cream the softened butter and granulated sugar together on medium-high speed until the mixture is light and fluffy, about 2-3 minutes. Beat in the egg and vanilla extract until well combined. Reduce the mixer speed to low and beat in the well-drained ricotta cheese until smooth.
Combine and Fold: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough. Using a spatula, gently fold in the mini chocolate chips and chopped pistachios.
Scoop and Bake: Using a small cookie scoop (about 1.5 tablespoons), drop rounded spoonfuls of dough onto the prepared baking sheets, leaving about 2 inches (5 cm) of space between each cookie.
Bake: Bake for 12-15 minutes, or until the edges are lightly golden and the centers are set. The cookies will be soft and cake-like, not crisp.
Cool and Garnish: Let the cookies cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely. Just before serving, dust them generously with powdered sugar.
