Why You’ll Love This Recipe
These cookies offer a unique twist on traditional cannoli by combining a chewy oatmeal cookie with a rich, creamy filling. The use of ricotta and mascarpone provides a smooth texture while the mini chocolate chips and pistachios give it an irresistible crunch. The cookies are simple to make and offer an elegant, homemade dessert that’s sure to impress.
Ingredients
For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup brown sugar (light or dark)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking soda
- 1/2 teaspoon salt
- 2 cups quick oats
- 1/2 cup mini chocolate chips
- 1/4 cup chopped pistachios
For the Cannoli Cream Filling:
- 1 1/2 cups ricotta cheese, drained
- 1/2 cup mascarpone cheese
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 cup mini chocolate chips
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, beat together the butter, brown sugar, and granulated sugar until light and airy (about 2 minutes). Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until combined. Stir in the oats, mini chocolate chips, and chopped pistachios.
- Drop spoonfuls of dough (about 1.5 tablespoons each) onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are golden. Cool the cookies on a wire rack.
- For the cannoli cream filling, beat together the ricotta, mascarpone, powdered sugar, and vanilla extract until smooth. Stir in the mini chocolate chips.
- Once the cookies have cooled, spread a generous amount of cannoli cream on one cookie and sandwich it with another. Optionally, roll the edges of the sandwich in mini chocolate chips or crushed pistachios.
Servings and Timing
- Servings: About 18 sandwich cookies
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Total Time: Approximately 40 minutes
Variations
- Swap pistachios for other nuts like almonds or hazelnuts for a different flavor.
- Use dark chocolate chips for a richer taste in the filling.
- Add a dash of cinnamon or nutmeg to the cookie dough for a spiced twist.
Storage/Reheating
- Store assembled cookies in an airtight container in the refrigerator for up to 3 days.
- Freeze baked cookies without the filling for up to 2 months. Add the filling after thawing the cookies.
- For best texture, store the cookie and filling components separately if freezing.
FAQs
Can you freeze Cannoli Cream Sandwich Cookies?
Yes, you can freeze the baked cookies and the cannoli cream filling separately for up to 2 months. Assemble the sandwiches after thawing.
How long do Cannoli Cream Sandwich Cookies last?
They will last for about 3 days in the refrigerator. If you want to extend the shelf life, store the cookies without the filling.
What type of ricotta is best for the filling?
Use full-fat ricotta cheese and make sure to drain it well to prevent the filling from becoming too watery.
Can I use different nuts?
Yes, you can replace pistachios with almonds or hazelnuts for a different flavor.
Can I make the cookie dough ahead of time?
Yes, you can refrigerate the cookie dough for 30 minutes before baking to help it hold its shape.
How can I make the filling thicker?
If the filling is too thin, add more mascarpone cheese to thicken it up.
Can I make the cookies smaller?
Yes, you can adjust the size of the cookies. Just reduce the baking time accordingly.
Can I use gluten-free flour?
Yes, you can substitute the all-purpose flour with a gluten-free blend, though the texture may vary slightly.
Can I add other mix-ins to the cookie dough?
Absolutely! Try adding dried fruit like raisins or cranberries for a different flavor profile.
Can I serve these cookies at a party?
These cookies make a great addition to any dessert table or party as a unique and delicious treat.
Conclusion
Cannoli Cream Sandwich Cookies combine the chewy goodness of oatmeal cookies with the creamy richness of cannoli filling, making them a delightful dessert for any occasion. Whether you’re baking for a special event or just craving something sweet, these cookies are sure to become a favorite. Try them today and impress your guests with this Italian-inspired treat!
Print
Cannoli Cream Sandwich Cookies
- Total Time: 30 minutes
- Yield: 18 servings
- Diet: Vegetarian
Description
These Cannoli Cream Sandwich Cookies are an irresistible Italian-inspired dessert, combining chewy oatmeal cookies with rich ricotta and mascarpone cream filling. Perfect for any occasion, these cookies are filled with mini chocolate chips and pistachios for added crunch and flavor. Easy to make and incredibly indulgent, they’re sure to impress.
Ingredients
For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup brown sugar (light or dark)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking soda
- 1/2 teaspoon salt
- 2 cups quick oats
- 1/2 cup mini chocolate chips
- 1/4 cup chopped pistachios
For the Cannoli Cream Filling:
- 1 1/2 cups ricotta cheese, drained
- 1/2 cup mascarpone cheese
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 cup mini chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes. Add the eggs one at a time, beating well after each. Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet ingredients, mixing until combined. Stir in the oats, mini chocolate chips, and pistachios.
- Drop spoonfuls of dough (about 1.5 tablespoons each) onto the prepared baking sheet, spacing them 2 inches apart. Bake for 10-12 minutes, or until golden on the edges. Cool completely on a wire rack.
- For the filling, beat together ricotta, mascarpone, powdered sugar, and vanilla extract until smooth. Stir in the mini chocolate chips.
- Once the cookies have cooled, spread a generous amount of cannoli cream on one cookie and top with another to form a sandwich. Optionally, roll the edges in additional mini chocolate chips or crushed pistachios.
Notes
- For best texture, store the cookie and filling separately if freezing.
- You can swap pistachios with almonds or hazelnuts for a different flavor.
- For a richer filling, try using dark chocolate chips.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
