Cannoli Cookies with Filling (Print Version)

# Ingredients:

→ Cookies

01 - 3/4 cup salted butter, softened (substitute with unsalted butter if desired)
02 - 1/4 cup sugar
03 - 1 cup brown sugar
04 - 2 eggs
05 - 1 teaspoon vanilla extract
06 - 2 1/4 cups all-purpose flour
07 - 1 teaspoon baking soda
08 - 1/2 teaspoon salt
09 - 1 cup mini chocolate chips (use regular chocolate chips if preferred)

→ Ricotta Cream Filling

10 - 1 cup whole milk ricotta, strained to remove excess liquid
11 - 1 cup powdered sugar
12 - 1/4 cup mini chocolate chips
13 - 1/8 teaspoon ground cinnamon

# Instructions:

01 - Place half of the ricotta in a cheese cloth, twist, and gently squeeze out as much liquid as possible. Repeat with the remaining ricotta. Discard the liquid.
02 - Combine the strained ricotta, powdered sugar, cinnamon, and mini chocolate chips in a bowl. Mix until fully combined. Set aside.
03 - In a large bowl or stand mixer, beat the softened butter until soft and airy. Add the sugar and brown sugar, mixing until combined. Add the eggs and vanilla and beat until pale in color.
04 - Add the flour, baking soda, and salt to the wet ingredients. Mix on low speed until evenly combined.
05 - Stir in the mini chocolate chips until evenly distributed throughout the dough.
06 - Line a baking sheet with parchment paper. Roll the cookie dough into 14 balls, lightly pressing them down with your fingers.
07 - Using the back of a teaspoon, press down the centers of the cookies to create a well. Add about 1 tablespoon of the ricotta cream filling into each well.
08 - Chill the cookies in the refrigerator for 30 minutes.
09 - Preheat the oven to 350°F (175°C). Bake the cookies for 14 minutes. Remove and let them cool completely.
10 - Once cooled, dust the cookies with powdered sugar and serve.

# Notes:

01 - For best results, strain the ricotta thoroughly to prevent soggy filling.
02 - Using a stand mixer is optional but makes mixing easier.
03 - Store leftover cookies in an airtight container in the fridge for up to 3–4 days or freeze in a zip-top bag.

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