Cannoli Cream Sandwich Cookies

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Why Make This Recipe

Cannoli Cream Sandwich Cookies bring together the delightful flavors of classic cannoli with the comforting essence of cookies. These treats are perfect for any occasion, whether it’s a family gathering, a birthday party, or just a sweet craving at home. The combination of chewy oatmeal cookies and rich, creamy filling creates a dessert that is both satisfying and indulgent. Plus, everyone loves a good cookie, and this recipe takes it up a notch by adding that delicious cannoli flair!

Making these cookies is a fun activity that you can do with friends or family. It’s easy to follow the steps and get everyone involved, whether it’s measuring ingredients, mixing, or assembling the cookies. The best part? They taste just as good as they look!

How to Make Cannoli Cream Sandwich Cookies

To make your own Cannoli Cream Sandwich Cookies, follow these detailed steps. With the right ingredients and a little patience, you’ll create a delightful dessert that will impress everyone.

Ingredients

For this recipe, you’ll need:

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 (for the cannoli cream)
1/4 cup mini chocolate chips (for the cannoli cream)

Directions

Preheat the Oven: Preheat your oven to 350°F (175°C). This temperature will help your cookies bake evenly.
Prepare the Baking Sheet: Line a baking sheet with parchment paper. This will prevent your cookies from sticking and make cleanup easier.
Cream the Sugars and Butter: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer.
Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in 1 teaspoon of vanilla extract. This addition of eggs will help bind the mixture together.
Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. This step is important for evenly distributing the baking soda and salt in your dry ingredients.
Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet mixture and mix until just combined. Do not overmix, as it can make the cookies tough.
Fold in Oats and Mix-ins: Stir in the oats, mini chocolate chips, and chopped pistachios. Make sure they are evenly distributed throughout the dough.
Scoop Dough onto Baking Sheet: Drop spoonfuls of dough onto the prepared baking sheet, leaving space between them to allow for spreading.
Bake the Cookies: Bake for 10-12 minutes or until golden brown. Keep an eye on your cookies in the last few minutes to ensure they don’t overbake.
Cool the Cookies: Let the cookies cool on a wire rack. This will help them set and become the perfect texture.
Prepare the Cannoli Cream: In another mixing bowl, mix together the ricotta, mascarpone, powdered sugar, and 1/2 teaspoon vanilla extract until smooth. You want a creamy texture for your filling.
Add Mini Chocolate Chips: Fold in mini chocolate chips for an added burst of flavor in the cream.
Assemble the Sandwich Cookies: Spread cannoli cream on the flat side of one cookie. Top with another cookie to form a sandwich. Repeat until all cookies are filled.
Optional Decoration: For an extra touch, roll the edges of the assembled cookies in chocolate chips or crushed pistachios if desired.
Serve and Store: Serve your Cannoli Cream Sandwich Cookies on a platter. Store any leftovers in an airtight container at room temperature for 3-5 days.

How to Serve Cannoli Cream Sandwich Cookies

Serving Cannoli Cream Sandwich Cookies can be as simple or as fancy as you want. For casual gatherings, you can stack them on a plate in the center of the table, allowing guests to grab their own. You can also serve them with a side of whipped cream or a dollop of extra cannoli cream on the side for those who want a little extra treat.

For more formal occasions, consider plating them individually on dessert plates. You can add a sprig of mint or a drizzle of chocolate sauce to enhance the presentation. Whatever your choice, these cookies are sure to be the highlight of the dessert table!

How to Store Cannoli Cream Sandwich Cookies

These cookies store well at room temperature. To maintain their freshness, place them in an airtight container. Be sure to keep them in a cool, dry place away from direct sunlight. The cookies can stay fresh for about 3-5 days.

If you have leftovers, and you want to keep them for longer, consider freezing the cookies. Place assembled cookies in a single layer on a baking sheet and freeze until solid. After that, you can move them to an airtight container or freezer bag. They will keep well in the freezer for about 2 months. When you’re ready to enjoy them, just let them thaw at room temperature.

Tips to Make Cannoli Cream Sandwich Cookies

Use Room Temperature Ingredients: Make sure your butter and eggs are at room temperature. This helps in creating a better blend and texture for your cookies.
Don’t Overmix: When combining the wet and dry ingredients, mix just until combined to keep your cookies soft and chewy.
Adjust Baking Time: Every oven is different. Keep an eye on your cookies while baking and adjust the time as necessary. Look for a golden-brown color.
Chill the Dough (Optional): If you have time, chilling the cookie dough for 30-60 minutes can help prevent the cookies from spreading too much while baking.
Experiment with Fillings: The cannoli cream can be flavored with lemon zest, orange zest, or even a splash of liqueur for an adult twist!
Store Separately: If you want to keep the cookies fresher for longer, consider storing the cookies and the filling separately and assembling them just before serving.

Variation

If you’re looking to switch things up, there are a few variations you can try:

Different Nuts: Instead of pistachios, you can use chopped almonds or walnuts for a different nutty flavor.
Chocolate Oatmeal Cookies: You can turn the cookie dough into a chocolate version by adding cocoa powder to the dry ingredients.
Fruity Filling: Mix in some crushed fruit like strawberries or raspberries into the cannoli cream for a fruity kick.

FAQs

Can I use regular oats instead of quick oats?
Yes, you can use regular rolled oats, but the texture will be slightly different. Quick oats are softer and create a chewier cookie.
What if I don’t have mascarpone cheese?
You can substitute mascarpone cheese with cream cheese. Make sure to soften it before mixing for a smoother texture.
Can I make these cookies gluten-free?
Absolutely! You can substitute all-purpose flour with a gluten-free flour blend and be sure that all your other ingredients are gluten-free.
How can I make the cookies less sweet?
To reduce the sweetness, you can cut back on the granulated sugar or powdered sugar in the cannoli cream. Just remember that sweetness balances other flavors, so taste as you go.
Can I add different types of chocolate chips?
Yes! You can use semi-sweet, milk chocolate, or even white chocolate chips if you prefer a different flavor.

These Cannoli Cream Sandwich Cookies are a delightful combination of flavors and textures that are sure to please everyone. They are fun to make, easy to customize, and perfect for sharing. Enjoy the process and the delicious results!

Cannoli Cream Sandwich Cookies

Print Recipe

Delightful cookies infused with classic cannoli flavors, combining chewy oatmeal cookies with a rich creamy filling.

Author: franck
Prep Time: 15
Cook Time: 12
Total Time: 27
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: Italian
Diet: Vegetarian

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 (for the cannoli cream)
1/4 cup mini chocolate chips (for the cannoli cream)

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Instructions

Preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper.
Cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Add eggs one at a time, beating well after each addition, and stir in 1 teaspoon of vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry mixture to the wet mixture and mix until just combined.
Fold in the oats, mini chocolate chips, and chopped pistachios.
Drop spoonfuls of dough onto the prepared baking sheet, leaving space in between.
Bake for 10-12 minutes or until golden brown.
Cool the cookies on a wire rack.
Mix together the ricotta, mascarpone, powdered sugar, and 1/2 teaspoon vanilla extract until smooth for the cannoli cream.
Fold in mini chocolate chips for added flavor.
Spread cannoli cream on one cookie, top with another cookie to assemble.
Optionally, roll the edges in chocolate chips or crushed pistachios.
Serve and store in an airtight container at room temperature for 3-5 days.