Description
Delicious sandwich cookies filled with a creamy cannoli filling, perfect for any occasion.
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
- 1/2 cup mini chocolate chips
- 1/4 cup chopped pistachios
- 1 1/2 cups ricotta cheese, drained
- 1/2 cup mascarpone cheese
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup mini chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet mixture and mix until combined.
- Stir in oats, mini chocolate chips, and pistachios until evenly distributed.
- Drop spoonfuls of dough (about 1.5 tablespoons each) onto the prepared baking sheet, spacing 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Let cookies cool on a wire rack before filling.
- In a medium bowl, mix ricotta, mascarpone, powdered sugar, and vanilla until smooth.
- Fold in mini chocolate chips.
- Spread cannoli cream on the bottom of one cookie and place another cookie on top to create a sandwich.
- Optional: Roll the edges in additional chocolate chips or crushed pistachios.
Notes
Store in an airtight container in the fridge for up to a week. Also, these cookies can be frozen for up to three months.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 290
- Sugar: 17g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg