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–+ servings
Cannoli Cream Sandwich Cookies

Chewy Cannoli Cream Sandwich Cookies for Sweet Moments

Experience the indulgence of Cannoli Cream Sandwich Cookies with this easy recipe that guarantees a chewy texture and delightful filling.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 30 minutes
Total Time 57 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup Unsalted Butter can use margarine as a dairy-free substitute
  • 1 cup Brown Sugar provides sweetness and moisture
  • 1 cup Granulated Sugar enhances overall sweetness
  • 2 large Eggs at room temperature for optimal mixing
  • 1 teaspoon Vanilla Extract choose high-quality for best results
  • 2 cups All-Purpose Flour gluten-free flour blend works as a substitute
  • 1 teaspoon Baking Soda helps cookies rise
  • 1/2 teaspoon Salt balances sweetness
  • 1 cup Quick Oats adds texture and chewiness
  • 1 cup Mini Chocolate Chips consider dark chocolate chips for richer taste
  • 1/2 cup Pistachios can swap with walnuts or omit for nut-free
For the Cannoli Cream Filling
  • 1 cup Ricotta Cheese blended cottage cheese is a smooth substitute
  • 1 cup Mascarpone Cheese can replace with cream cheese
  • 1/2 cup Powdered Sugar adjust to taste
  • 1 teaspoon Vanilla Extract use high-quality for best flavor

Equipment

  • Mixing Bowl
  • mixer
  • baking sheet
  • Parchment Paper
  • tablespoon

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Cream together unsalted butter, brown sugar, and granulated sugar until light and fluffy.
  3. Add eggs one at a time, mixing well, then stir in vanilla extract.
  4. Whisk together flour, baking soda, and salt in a separate bowl, then add to the wet ingredients until just combined.
  5. Fold in quick oats, mini chocolate chips, and chopped pistachios.
  6. Scoop about 1.5 tablespoons of dough onto the prepared baking sheet, spacing them 2 inches apart.
  7. Bake for 10-12 minutes until edges are golden brown and centers are soft. Cool completely on a wire rack.
  8. Blend ricotta cheese, mascarpone cheese, powdered sugar, and vanilla extract until smooth and creamy.
  9. To assemble, spread cannoli cream on a cooled cookie and top with another cookie. Roll edges in mini chocolate chips or crushed pistachios if desired.
  10. Store in an airtight container at room temperature or refrigerate for longer freshness.

Nutrition

Serving: 1cookieCalories: 250kcalCarbohydrates: 32gProtein: 3gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 140mgPotassium: 75mgFiber: 1gSugar: 15gVitamin A: 400IUCalcium: 100mgIron: 1mg

Notes

Ensure cookies are cool before filling. Use room temperature eggs for better blending. High-quality ingredients enhance flavor.

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