Desserts
RecipesAbout Cannoli Stuffed Chocolate Chip Cookies
Imagine the decadent fusion of two iconic desserts coming together in one irresistible treat. Our Cannoli Stuffed Chocolate Chip Cookies take the beloved gooey, chocolate-studded cookie and elevate it with a luscious cannoli-inspired filling. Creamy, sweet ricotta meets the warm, buttery richness of the classic cookie, creating a dessert that surprises and delights with every bite. Perfect for indulging your sweet tooth or impressing at your next gathering, these cookies offer a playful twist that’s both nostalgic and utterly unique.
Ingredients for Cookies
2 cups unsalted butter, melted
2 cups brown sugar, packed
1 cup granulated sugar
4 teaspoons vanilla extract
4 eggs, room temp.
6 cups flour
4 teaspoons baking soda
2 teaspoons salt
2 cups semisweet chocolate chips
1 1/2 cups mini semisweet chocolate chips
Ingredients for Cannoli Filling
2 cups (16 ounces) full-fat ricotta cheese
2/3 cup powdered sugar
1 tablespoon vanilla extract
1 cup mini chocolate chips
Preparation
01Start by making the cannoli filling. Strain the ricotta cheese and wrap it in a paper towel or cheese cloth for 30 minutes.
02To make the cannoli filling, whisk together the ricotta cheese, powdered sugar, and vanilla extract until smooth. Fold in mini chocolate chips.
03Cover the bowl with plastic wrap and place in the refrigerator for 25 minutes to thicken.
04Line a baking sheet with wax paper. Measure out 32 dollops of the cannoli filling (about 1/2 tablespoon to 3/4 tablespoon each) and place on the wax paper. Freeze for 30 minutes to an hour.
05Prepare the cookie dough. Melt the butter and set aside to cool for 10 minutes.
06While the butter is cooling, combine the flour, baking soda, and salt in a bowl and whisk together. Set aside.
07In a large bowl, add the brown sugar, granulated sugar, and butter. Whisk together until it is smooth and combined.
08Add the eggs and vanilla extract. Whisk until the mixture is smooth and lighter/paler in color.
09Add the dry ingredients and fold in with a rubber spatula.
10Fold in the chocolate chips.
11Chill the dough in the refrigerator for 60-90 minutes.
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