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–+ servings
Cannoli Cream Sandwich Cookies

Heavenly Cannoli Cream Sandwich Cookies for Sweet Moments

Indulge in Cannoli Cream Sandwich Cookies, blending chewy cookies with a creamy filling for a delightful treat.
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Prep Time 20 minutes
Cook Time 12 minutes
Cooling Time 15 minutes
Total Time 47 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: Italian
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup Unsalted Butter or margarine for dairy-free
  • 1 cup Brown Sugar can use white sugar
  • 1 cup Granulated Sugar
  • 2 large Eggs can substitute with applesauce
  • 1 tbsp Vanilla Extract or almond extract
  • 3 cups All-Purpose Flour or gluten-free flour blend
  • 1 tsp Baking Soda
  • 1 tsp Salt
  • 1 cup Quick Oats or instant oats
  • 1 cup Chocolate Chips semi-sweet or dark
  • 1 cup Pistachios can substitute walnuts or omit
For the Cannoli Cream Filling
  • 1 cup Ricotta Cheese or cottage cheese
  • 1 cup Mascarpone Cheese or more ricotta
  • 1 cup Powdered Sugar reduce for less sweetness
  • 1/2 cup Mini Chocolate Chips or regular chips

Equipment

  • Mixing bowls
  • electric mixer
  • baking sheet
  • parchment paper
  • cookie scoop
  • spatula

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Cream together the unsalted butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes.
  3. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt; gradually add to the creamed mixture.
  5. Fold in the quick oats, chocolate chips, and chopped pistachios carefully.
  6. Scoop about 1.5 tablespoons of dough onto the baking sheet, space them at least two inches apart.
  7. Bake for 10-12 minutes until edges are golden and centers are slightly soft; cool on a wire rack.
  8. In a bowl, mix ricotta cheese, mascarpone cheese, powdered sugar, and vanilla until smooth; fold in mini chocolate chips.
  9. Spread cannoli cream filling on one cookie, top with another, and optionally roll edges in chocolate chips or pistachios.

Nutrition

Serving: 1cookieCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 120mgPotassium: 90mgFiber: 1gSugar: 15gVitamin A: 200IUCalcium: 50mgIron: 1mg

Notes

Allow cookies to cool completely before adding filling. Bake until edges are golden and centers slightly underbaked for a chewy texture.

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