We have a favorite Italian restaurant that we visit regularly. I just love their food, but one thing that we all love is their cannoli. It’s so smooth and creamy and delicious. I don’t want to go to all that work, so I make a lazy version I call Cannoli Cookies.
Cannoli is a serious endeavor. You have to have make and fry the shells, and I just don’t have time for that. So, I make a lazy version. You don’t even have to make dough. You can just use refrigerated pie crust.
To start, get two refrigerated pie crusts, unroll them and cut out circles. I used a mason jar lid and got about 12 circles out of each pie crust, which will make 12 cookies.
Sprinkle them with a little sugar and bake at 400 for about 8 minutes.
Next, take about 1/4 cup of whipping cream and whip it until soft peaks form. Then measure out 1 cup of ricotta cheese and 1/2 cup of mini chocolate chips.
Fold in the whipped cream and chocolate chips and gently mix until smooth.
Then, transfer to a gallon size storage bag and cut off one of the corners.
Pipe about a tablespoon or so onto 12 of the cookies. Then, add the top cookie and roll the sides in mini chocolate chips. Serve immediately!
Because these have ricotta and whipped cream, prepare them just before serving so that the filing won’t melt. You can also make the cookies and the filling up ahead of time. Just store the filling in the fridge for up to three days.Print
- Total Time: 18 minutes
- Yield: 12 1x
Love cannoli? Make a lazy version with these cannoli sandwich cookies
- 2 refrigerated pie crusts
- 1 cup of mini chocolate chips
- 8 oz ricotta cheese
- 1/4 cup whipped cream
- 1–2 tablespoons sugar (turbinado preferred)
- Preheat oven to 400 degrees.
- Unroll pie crusts and cut out circles. I used a mason jar lid for 3-inch circles.
- Sprinkle each pie cookie with sugar. Then, bake for 8 minutes or until golden.
- Whip the whipping cream until it forms soft peaks.
- Fold in whipped cream and 1/2 cup of chocolate chips to the ricotta until smooth.
- Transfer ricotta mix into a gallon storage bag and cut one corner off.
- Pipe the ricotta mixture onto 12 of the cookies. Then top with second cookie.
- Roll the sides of the cookies in the other 1/2 cup of mini chocolate chips.
- Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Cuisine: Italian American
These cannoli cookies are probably what Santa is going to get to munch on while he’s dishing out presents this year. I think he’s going to love them!
That is an awesome idea. And yes, I love Cannoli’s – we are Italian!
The cannoli cookies look mouth watering. I can’t wait to try this.
Looks easy. I have an “yule” party this Saturday
These look so good! I have been looking for a good recipe that isn’t the same old cookie. This will be perfect!
I love the little kisses in cookie, I’m sure my kids would love this idea, Yummy <3
These look good enough to eat off the computer! I love cannoli’s! If I knew it was this simple I would have made them a while ago!
Oh cute! These sound like a lot of fun to make. I’d love to make some for my family to try out.
I’ve been looking for another recipe for the holidays. I think I’ll try this one.
Those are great! Especially perfect for this season. I wouldn’t mind serving this at parties or giving it a gift. Thanks for sharing the recipe!
Looks like easy to make. I bet my kids would like this
Yummy YUM — cannoli cookies — thanks for sharing your EASY recipe! Hope to make on the weekend as I’m certain my 2 adult sons will love them! FAB photo shoot! Sarah in Minneapolis
These are super cute! I really love the idea. I’m going to have to give it a try.
Oh Stephanie! These looks PHENOMENAL!!
Love this recipe! Thanks for sharing this awesomely delicious cookie!
These look sooo good!! WOW! I definitely want to try to make these!
I would take these to my best friend for sure! These look so delicious, what a great recipe.
These cookies sound yummy!! I would love to try them out.
Cookies were easy to make. Next time I will use half the amount of chocolate chips.
These look amazing! I want to make them for a benefit that I’m going to and I really want to get them done the night before. Do you think they’ll be okay refrigerated overnight? What if I drain the ricotta? I’m thinking that they should hold up because pie crust is made to hold liquid like feelings but not sure I don’t want to risk it and have them be gross when I bring them to the party. Help! Haha
If it were me, I would probably freeze them overnight instead of refrigerate just because the whipped cream can get runny.
Hi! These look delicious!
Could you clarify which type of whipped cream you used? Should I use Cool Whip or Redi Whip, or the whipping cream that comes in a carton like milk?
Thank you! Planning to try it this weekend.
I use heavy whipping cream which I whipped into whipped cream. If you’re in a pinch, I don’t see why you couldn’t use cool whip, but I’m not a big fan of the flavor of it.
Thank you! Just wanted to be sure since I don’t think the whipping cream is sweetened while the other two are.