Easy Chocolate Chip Cannoli Cookies are the answer when you’re craving cannoli flavor but want a cookie that’s quick and fuss free. Maybe you love ricotta, crisp edges, and those mini chocolate chips, but deep frying or filling shells just isn’t happening today. I’ve been there. These cookies bring all that creamy, citrusy cannoli magic into a soft, chewy bite that you can bake any time. The dough comes together fast, bakes up beautifully, and tastes like a bakery treat you made in your cozy kitchen. Let’s bake together.
Why These Are the Best Cannoli Cookies
These cookies capture everything we love about cannoli, without the extra steps. The dough is enriched with creamy ricotta, a hint of orange zest, vanilla, and cinnamon. That combo makes the kitchen smell like an Italian bakery and gives the cookies a soft, tender middle with lightly crisp edges. Mini chocolate chips dot every bite. You can also add pistachios for a salty crunch that balances the sweetness.
The Story Behind This Recipe
Here’s why I love this Easy Chocolate Chip Cannoli Cookies: it bakes up beautifully and it tastes like a weekend dinner. Easy Chocolate Chip Cannoli Cookies are the answer when you’re craving cannoli flavor but want a cookie that’s quick and fuss free. Maybe you love ricotta,…
Here’s what sets them apart:
Ricotta in the dough keeps the cookies moist and gives a subtle tang that balances chocolate and sugar. Orange zest and vanilla bring warmth and brightness that feels authentic, without being overpowering. Mini chips melt into little pockets so every cookie is speckled with chocolate. And if you add a quick mascarpone ricotta drizzle on top, the whole batch tastes like your favorite bakery pastry, only easier.
They’re also reliable. The dough doesn’t need long chilling, the cookies spread just right, and they store and freeze beautifully. If you’re into cookie swaps or bake sales, this recipe will be your new secret weapon.
“I made these for a family get together and my uncle, who is very picky about cannoli, grabbed a third cookie and said, this is exactly what I want with coffee.”
Want more cookie inspiration for your next baking day? Check out these bakery-style treats like chocolate crinkle cookies or these festive snowball cookies. They pair perfectly on a dessert tray.
Key Ingredients and Substitutions
Before we start mixing, here’s what you’ll need and how to swap if you’re out of something. I like to keep this simple and pantry friendly.
- Ricotta: Whole milk ricotta gives the best texture. If it’s very wet, blot with paper towels to remove excess moisture. Don’t skip ricotta entirely, but in a pinch, use part ricotta and part mascarpone for extra richness.
- Butter: Unsalted, softened to room temp. Salted works too, just reduce added salt by a pinch.
- Sugar: Granulated sugar keeps the crumb light and tender. You can swap 1 or 2 tablespoons with light brown sugar for a slightly deeper flavor.
- Egg: One large egg binds and helps with structure.
- Vanilla: Real vanilla extract brings warmth. Almond extract is optional for a nutty note, but a little goes a long way.
- Orange zest: The bright citrus pop that makes these taste like cannoli. Lemon zest also works if that’s what you have.
- Cinnamon: Just a pinch for cozy depth. You can add a tiny pinch of nutmeg for extra warmth.
- Flour: All-purpose flour, measured by fluffing and leveling. Too much flour makes a dry, cakey cookie, so measure carefully.
- Baking powder and salt: For lift and balance.
- Mini chocolate chips: Minis distribute better than regular chips. If all you have are regular chips, give them a quick rough chop.
- Optional mix-ins: Chopped pistachios, mini candied orange peel, or a sprinkle of powdered sugar on top.
If you love citrus-forward cookies, keep this one on your list too: Italian lemon drop cookies are bright, simple, and so good after dinner.
Step by Step Instructions
Prep the Ricotta and Butter
Set out the ricotta and butter for 20 to 30 minutes so they’re not ice cold. If your ricotta looks watery, spoon it onto a few layers of paper towel and pat gently to remove extra moisture. This helps the cookies set up with a soft, chewy center, not a wet one.
Make the Dough
Cream the butter and sugar in a bowl until light and fluffy. This introduces air for a nicer crumb. Mix in the egg, vanilla, almond extract if using, ricotta, orange zest, and a tiny pinch of cinnamon. The mixture might look a little curdled at first. Keep going. It will smooth out.
In a separate bowl, whisk flour, baking powder, and salt. Add the dry ingredients to the wet in two additions, mixing on low just until combined. Don’t overmix. Stir in mini chocolate chips and any add-ins, like chopped pistachios.
Scoop and Bake
Line a baking sheet with parchment. Scoop tablespoon-size mounds, leaving space to spread. I like a small cookie scoop for consistent size. Bake at 350 F for 10 to 12 minutes, until the edges set and the tops look matte. They shouldn’t brown much. If they’re golden, they’ll be crispier.
Let them rest on the sheet for 5 minutes before moving to a wire rack. This short rest helps them finish setting so they stay tender in the middle.
Optional Cannoli Cream Drizzle
Want the full cannoli vibe? Stir together 2 tablespoons ricotta, 2 tablespoons mascarpone, a spoonful of powdered sugar, a drop of vanilla, and a tiny pinch of orange zest. Whisk until smooth. If it’s too thick, add a dribble of milk. Spoon or pipe a light zigzag over cooled cookies and sprinkle with extra mini chips or pistachios. The drizzle sets slightly and looks so pretty on a cookie platter.
Craving a fun twist for parties too? Try these bite-size chocolate chip cookie cups for a crowd-pleasing dessert that doubles as a cute edible serving dish.
Quick Tips for Best Results
- Measure flour carefully. Spoon and level, don’t pack the cup. Packed flour makes heavy cookies.
- Blot ricotta if it’s watery. Excess moisture leads to spreading and a gummy texture.
- Use mini chips. They scatter evenly so every bite has chocolate.
- Chill briefly if it’s hot. If your kitchen is warm, chill the dough for 20 minutes before baking.
- Don’t overbake. Pull them when the tops turn matte and edges are just set. They’ll finish on the sheet.
- Finish with powdered sugar. A light dusting adds that cannoli shop look.
For more cozy cookie tray ideas, these classic homemade chocolate chip cookies are always a hit next to cannoli-style treats.
Freezing and Storing
These cookies are sturdy and forgiving, which makes them perfect for make ahead baking. Store them at room temperature in an airtight container for 3 to 4 days. They’ll stay soft and chewy, especially if you tuck a piece of bread in the container to keep moisture levels just right. If you added a ricotta mascarpone drizzle, store them in the fridge and bring to room temperature before serving so the flavors open up.
To freeze the dough, scoop onto a lined sheet and freeze until solid, then move the frozen dough balls to a freezer bag. Bake from frozen at 350 F, adding 1 or 2 minutes to the time. You can also freeze the baked cookies. Cool completely, layer with parchment in a container, and freeze up to 2 months. Thaw at room temp. A quick 2 minute sit in a warm oven will refresh them if you like a just baked feel.
If you want more freezer friendly treats for busy weeks, peek at these tried-and-true breakfast cookies. They’re easy to stash and grab whenever you need a sweet bite.
Common Questions
Q: Do I need to drain the ricotta?
A: If it looks very wet, yes. Gently blot with paper towels. If it seems thick and scoopable, you’re fine.
Q: Can I make the dough ahead?
A: Absolutely. Cover and refrigerate up to 48 hours. Let it sit on the counter 20 minutes before scooping if it gets too firm.
Q: How do I keep the cookies from spreading too much?
A: Measure flour correctly, blot the ricotta, and chill the dough 20 minutes when the room is warm. Also use parchment instead of a greased sheet.
Q: Can I skip the orange zest?
A: Yes, but it adds that bakery cannoli vibe. Lemon zest is a great swap. You can also add a tiny pinch of almond extract.
Q: What if I want them extra chocolatey?
A: Add two kinds of chips, like mini semisweet plus finely chopped dark chocolate. You can even drizzle with melted chocolate once cooled.
Ready to Bake a Batch You’ll Crave
These Easy Chocolate Chip Cannoli Cookies deliver bakery flavor with weeknight effort, and I love that. Soft centers, crisp edges, little bursts of chocolate, and that bright citrus note make them special without feeling fussy. If you enjoy playful takes on classics, you might also like these rich layered desserts, like this chocolate cheesecake trifle. And for more spins on cannoli-inspired treats from other home bakers, take a look at Chocolate Chip Cannoli Cookies • The Crumby Kitchen and these pretty Cannoli Cookies With Ricotta Cream Filling for extra ideas. Save this recipe, preheat the oven, and treat yourself to a batch today. 
Chocolate Chip Cannoli Cookies
Ingredients
Method
- Set out the ricotta and butter for 20 to 30 minutes to reach room temperature. Blot the ricotta to remove excess moisture if necessary.
- Cream the butter and sugar in a bowl until light and fluffy. Mix in the egg, vanilla, almond extract if using, ricotta, orange zest, and a tiny pinch of cinnamon. The mixture may appear curdled but will smooth out.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture in two additions, mixing on low just until combined. Stir in the mini chocolate chips and any additional mix-ins.
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop tablespoon-sized mounds of dough onto the prepared baking sheet, leaving space for spreading. Bake for 10 to 12 minutes, until the edges are set and the tops are matte.
- Allow cookies to rest on the baking sheet for 5 minutes before transferring to a wire rack to cool.
- For the cannoli cream drizzle, stir together ricotta, mascarpone, powdered sugar, vanilla, and orange zest until smooth. Adjust consistency with milk if necessary. Drizzle over cooled cookies and sprinkle with extra mini chocolate chips or pistachios.
