Decadent Cannoli Cream Sandwich Cookies Recipe
Indulge in the delight of Italian pastries with these delightful Cannoli Cream Sandwich Cookies that fuse chewy oatmeal cookies with creamy cannoli filling.
Ingredients
Scale
- 1 cupunsalted butter, softened
- 1 cupbrown sugar (light or dark)
- 1/2 cupgranulated sugar
- 2large eggs
- 1 teaspoonvanilla extract
- 1 1/2 cupsall-purpose flour
- 1 teaspoonbaking soda
- 1/2 teaspoonsalt
- 2 cupsquick oats (for chewy texture)
- 1/2 cupmini chocolate chips
- 1/4 cupchopped pistachios (for crunch)
- 1 1/2 cupsricotta cheese, drained (important for texture)
- 1/2 cupmascarpone cheese (adds richness)
- 1/2 cuppowdered sugar
- 1/2 teaspoonvanilla extract
- 1/4 cupmini chocolate chips (for a classic cannoli feel)
Instructions
- Preheat your oven to 350°F (175°C) and prepare your baking sheet with parchment paper.
- In a mixing bowl, cream the butter, brown sugar, and granulated sugar together until fluffy. Add eggs one at a time, mixing well. Stir in vanilla.
- In a separate bowl, mix flour, baking soda, and salt. Gradually add to the wet ingredients, mixing until combined. Fold in oats, mini chocolate chips, and pistachios.
- Drop dough by tablespoons onto the baking sheet and bake for 10-12 minutes, allowing to cool completely.
- Mix ricotta, mascarpone, powdered sugar, and vanilla in another bowl for the filling. Fold in mini chocolate chips.
- Sandwich filling between cookies for serving.
Notes
Ensure ricotta is well-drained to avoid runny filling. Store cookies in an airtight container in the refrigerator.
Nutrition
- Calories: 200 kcal per sandwich
- Protein: 3 g