Holy Cannoli Cookies

By Tracy

20 Person

86 Minutes

0 Calories

Holy Cannoli Cookies, easy Italian Christmas cookies and fun twist on the Italian pastry! These one-bowl cookies are full of flavor with ricotta cheese, chocolate chips, and pistachios and have a soft almost cake-like texture! It’s time to enjoy these cookies with a big cup of coffee or how about Italian Hot Chocolate! Yum!

Ingredients

1 cup chopped pistachios
10 oz. mini chocolate chips divided
2 cups all-purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. baking powder
1 tsp. fresh orange zest
3/4 tsp. ground cinnamon
1 tsp. vanilla extract
1/2 cup ricotta cheese
2 large eggs
1 cup granulated sugar
1 cup unsalted butter softened

Method

01

In a large mixing bowl cream the butter and sugar together with an electric mixer until light and fluffy. Mix in the eggs then ricotta cheese until well combined then mix in the vanilla extract, cinnamon, and fresh orange zest.
02

Next, mix in the baking powder, baking soda, and salt until well combined. Mix in the flour. Stir in 1 cup of chocolate chips and the pistachios. Cover and refrigerate the dough for at least one hour.
03

Preheat oven to 375 degrees F. Line baking sheets with parchment paper or lightly grease.
04

Using a medium cookie scoop or spoon, drop about 1 1/2 tablespoons of cookie dough for each cookie leaving about 2 inches between each cookie.
05

Bake cookies at 375 degrees F for about 8-11 minutes or until golden brown around the edges. Cool slightly then move to wire racks to cool completely.
06

Microwave remaining chocolate chips on high in a small microwave-safe bowl in 20-second intervals, stirring after each interval until melted and smooth.
07

Spoon melted chocolate into a small resealable bag, clip one corner slightly, then drizzle melted chocolate over cookies. Let cool for the chocolate to set.

Related Tags

Chocolate Chip Cookie Recipes

Holy Cannoli Cookies

4.6

( By Tracy )

01 Information

Grade easy
Serving 20 servings
Prep Time 75 Mins
Cook Time 11 Mins
Total Time 86 Mins

02 Ingredients

1 cup chopped pistachios

10 oz. mini chocolate chips divided

2 cups all-purpose flour

1/2 tsp. salt

1/2 tsp. baking soda

1 tsp. baking powder

1 tsp. fresh orange zest

3/4 tsp. ground cinnamon

1 tsp. vanilla extract

1/2 cup ricotta cheese

2 large eggs

1 cup granulated sugar

1 cup unsalted butter softened

03 Method

Step 1

In a large mixing bowl cream the butter and sugar together with an electric mixer until light and fluffy. Mix in the eggs then ricotta cheese until well combined then mix in the vanilla extract, cinnamon, and fresh orange zest.

Step 2

Next, mix in the baking powder, baking soda, and salt until well combined. Mix in the flour. Stir in 1 cup of chocolate chips and the pistachios. Cover and refrigerate the dough for at least one hour.

Step 3

Preheat oven to 375 degrees F. Line baking sheets with parchment paper or lightly grease.

Step 4

Using a medium cookie scoop or spoon, drop about 1 1/2 tablespoons of cookie dough for each cookie leaving about 2 inches between each cookie.

Step 5

Bake cookies at 375 degrees F for about 8-11 minutes or until golden brown around the edges. Cool slightly then move to wire racks to cool completely.

Step 6

Microwave remaining chocolate chips on high in a small microwave-safe bowl in 20-second intervals, stirring after each interval until melted and smooth.

Step 7

Spoon melted chocolate into a small resealable bag, clip one corner slightly, then drizzle melted chocolate over cookies. Let cool for the chocolate to set.

04 Author