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Cannoli Cream Sandwich Cookies

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

Ingredients

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  • 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)

Instructions

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

Notes

For a richer flavor, try chilling the dough before baking. Experiment with different fillings for the cannoli cream.

Nutrition

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