Description
Bite-sized cookies infused with the rich, creamy flavors of traditional Italian cannoli, featuring a chocolate twist.
Ingredients
Scale
- 1 cup ricotta cheese
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips
- 1 beaten egg (for egg wash)
- Chopped pistachios or additional chocolate chips (for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine ricotta cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy.
- In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt. Gradually add to the ricotta mixture and stir until combined. Fold in mini chocolate chips.
- Scoop tablespoon-sized amounts of dough onto a lined baking sheet, shape into mounds, and brush tops with egg wash. Sprinkle with pistachios or chocolate chips.
- Bake for 15-20 minutes until lightly golden, then let cool on a wire rack.
Notes
Ensure ricotta cheese is well-drained to avoid soggy dough. Store in an airtight container for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg