Description

These Cannoli Cream Sandwich Cookies combine the comforting chew of oatmeal cookies with the silky richness of traditional cannoli filling. The filling blends ricotta and mascarpone with powdered sugar and vanilla, while mini chocolate chips and chopped pistachios add classic cannoli texture and flavor. They make an elegant dessert for gatherings or a special homemade treat any time you want an Italian-inspired cookie.

Ingredients for Cannoli Cream Sandwich Cookies

For the cookies

• 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 (for a chewy texture)
• 1/2 cup mini chocolate chips
• 1/4 cup chopped pistachios (for crunch)

For the cannoli cream filling

• 1 1/2 cups ricotta cheese, well drained
• 1/2 cup mascarpone cheese
• 1/2 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1/4 cup mini chocolate chips

Step-by-Step Instructions

Step 1 — Preheat and prepare

• Preheat the oven to 350°F (175°C).
• Line a baking sheet with parchment paper for easy cleanup.

Step 2 — Make the cookie dough

• In a large bowl, cream together the softened 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, then stir in the vanilla extract.
• In a separate bowl, whisk together the flour, baking soda, and salt.
• Gradually add the dry ingredients to the wet ingredients and mix until combined.
• Fold in the oats, mini chocolate chips, and chopped pistachios until evenly distributed.

Step 3 — Bake

• Drop spoonfuls of dough (about 1.5 tablespoons each) onto the prepared baking sheet, spacing them about 2 inches apart.
• Bake for 10–12 minutes, or until the edges are golden brown.
• Transfer cookies to a wire rack and let cool completely before filling.

Step 4 — Make the cannoli cream filling

• In a medium bowl, combine the drained ricotta, mascarpone, powdered sugar, and vanilla extract. Whisk until smooth and creamy.
• Fold in the mini chocolate chips.
• If the filling seems too loose, chill it briefly or add a bit more mascarpone to reach a spreadable, thick consistency.

Step 5 — Assemble the sandwich cookies

• Spread a generous spoonful of cannoli cream on the flat side of one cookie.
• Top with another cookie to create a sandwich.
• Optional: Roll the edges in extra mini chocolate chips or crushed pistachios for a decorative finish.

Helpful Tips for the Best Results

• Drain the ricotta: Place ricotta in a fine-mesh strainer or cheesecloth and drain for at least 30 minutes to avoid a watery filling.
• Chill the dough: For thicker cookies, chill the dough 20–30 minutes before scooping and baking.
• Consistent sizing: Use a cookie scoop to ensure uniform cookies and even baking.
• Assemble before serving: For the freshest texture, fill the sandwiches just before serving.
• Freeze separately: If storing long-term, freeze baked cookies and the filling separately to preserve texture.

Serving Suggestions

• Serve with a shot of espresso or a cappuccino for a classic Italian pairing.
• Plate with a scoop of pistachio gelato or fresh berries for a more elaborate dessert presentation.

Nutritional Information (Per Sandwich Cookie)

• Calories: 320 kcal
• Carbohydrates: 38 g
• Protein: 5 g
• Fat: 16 g
• Sugars: 20 g
• Fiber: 2 g
• Sodium: 150 mg

Storage and Leftovers

• Refrigerator: Assembled sandwich cookies can be stored in an airtight container for up to three days.
• Freezer: Store baked cookies (unfilled) in the freezer for up to two months. Thaw, then add filling just before serving.
• Freezing tip: Freeze cookies and filling separately to maintain the best texture.

FAQs

Can you freeze Cannoli Cream Sandwich Cookies?

Yes. Freeze the cookies and the filling in separate airtight containers for up to two months. Thaw the cookies, then assemble just before serving for the best texture.

How long do these cookies keep?

Assembled sandwiches stay fresh for about three days in the refrigerator. For longer storage, keep the cookies unfilled and add the filling later.

What ricotta is best for cannoli cream?

Use full-fat ricotta and drain it well to avoid a runny filling; this produces a richer, more authentic texture.

Can I use different nuts?

Absolutely. Swap pistachios for chopped hazelnuts or almonds to vary the flavor and texture.

Related Recipes You Might Enjoy

• Fruity Pebbles Cookies — a colorful, kid-friendly cookie idea
• Fluffy Cottage Cheese Egg Muffins — an easy high-protein breakfast option

Conclusion

Cannoli Cream Sandwich Cookies combine the best elements of Italian pastry and homemade cookies into a memorable dessert. The chewy oat cookie and creamy ricotta-mascarpone filling make for a decadent but approachable treat. Try this recipe today and delight friends and family with an elegant, homemade sweet.