Description
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 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 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups quick oats (for chewy texture)
- 1/2 cup mini chocolate chips
- 1/4 cup chopped pistachios (for crunch)
- 1 1/2 cups ricotta cheese, drained (important for texture)
- 1/2 cup mascarpone cheese (adds richness)
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup mini 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.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
Nutrition
- Calories: 200 kcal per sandwich
- Sodium: 150 mg
- Protein: 3 g