Chocolate Cannoli Sandwich Cookies

Chocolate Cannoli Sandwich Cookies

Chocolate cannoli sandwich cookies are greater than the sum of their parts. The crispy chocolate cookies are awesome on their own, but sandwiched together with vanilla bean cannoli filling, they’re out of this world!

Ingredients

For the cookies

  • 3/4 cup butter, softened
  • 1/2 cup sugar
  • 2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
  • 1 large egg
  • 1 1/4 cups flour
  • 1/3 cup unsweetened cocoa powder
  • 1/4 teaspoon baking soda
  • 1 pinch salt

For the vanilla bean cannoli filling

  • 1 cup whole milk ricotta
  • 1/4 cup powdered sugar
  • 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
  • 1/4 cup mini chocolate chips (optional)

Directions

Heat your oven to 375 degrees F.

In a large mixing bowl, cream together the butter and sugar until light and fluffy. Mix in the egg and vanilla. Stir in the flour, cocoa powder, baking soda, and salt until a thick dough forms.

Using a cookie press fit with a flower shaped disc, pipe the cookie dough onto an ungreased baking sheet (alternatively, form the cookies by dropping teaspoons of dough onto the baking sheet, then press down on the tops to flatten them slightly.)

Bake 8-10 minutes, or until set. Let cool completely.

To make the filling, mix together the ricotta, sugar and vanilla bean paste until smooth. If desired, fold in mini chocolate chips. Refrigerate 15 minutes, or until ready to use.

To assembly the sandwiches, place 1 teaspoon of cannoli filling onto a cookie. Top with a second cookie.

Notes:

Recipe by Healthy Delicious

For the cookies

  • 170 g butter, softened
  • 100 g sugar
  • 2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
  • 1 large egg
  • 160 g flour
  • 30 g unsweetened cocoa powder
  • 1/4 teaspoon baking soda
  • 1 pinch salt

For the vanilla bean cannoli filling

  • 240 ml whole milk ricotta
  • 25 g powdered sugar
  • 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
  • 44 g mini chocolate chips (optional)

Directions

Heat your oven to 190 degrees C.

In a large mixing bowl, cream together the butter and sugar until light and fluffy. Mix in the egg and vanilla. Stir in the flour, cocoa powder, baking soda, and salt until a thick dough forms.

Using a cookie press fit with a flower shaped disc, pipe the cookie dough onto an ungreased baking sheet (alternatively, form the cookies by dropping teaspoons of dough onto the baking sheet, then press down on the tops to flatten them slightly.)

Bake 8-10 minutes, or until set. Let cool completely.

To make the filling, mix together the ricotta, sugar and vanilla bean paste until smooth. If desired, fold in mini chocolate chips. Refrigerate 15 minutes, or until ready to use.

To assembly the sandwiches, place 1 teaspoon of cannoli filling onto a cookie. Top with a second cookie.

Notes:

Recipe by Healthy Delicious

  • 30 minprep

  • 30 mincook

  • 3servings

This Recipe Uses

Madagascar Bourbon Pure Vanilla Bean Paste