Name: Cannoli Cookies with Pistachios and Chocolate Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 1 h 12 min
Cuisine: Italian-American
Ingredients: 1/2 cup salted butter softened; 1/2 cup granulated sugar; 1 whole large egg; 1/2 cup ricotta cheese whole milk; 1 teaspoon pure vanilla extract; 1-2 teaspoons orange zest; 1/4 teaspoon ground cinnamon; 1/8 teaspoon ground nutmeg; 1 1/4 cups all-purpose flour; 1/4 teaspoon baking soda; 1 teaspoon baking powder; 1/3 cup pistachios roughly chopped; 1/2 cup mini chocolate chips

Jump to Recipe· 4.7 from 3 reviews

If you’re on the hunt for a cookie that’s both tender and bursting with flavor, I have just the thing for you: Cannoli Cookies with Pistachios and Chocolate Recipe. These cookies capture the essence of classic cannoli — creamy ricotta, fragrant orange zest, crunchy pistachios, and luscious chocolate — all wrapped in a delicate, soft cookie shell. Trust me, once you try them, you’ll wonder how you ever lived without these in your baking rotation!

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Why This Recipe Works

Ricotta Magic: The ricotta cheese gives these cookies a moist, tender texture that’s everything cannoli should be.
Balanced Flavors: Orange zest and warm spices like cinnamon and nutmeg create a wonderful aromatic profile.
Ideal Texture: Chopped pistachios add a satisfying crunch, while mini chocolate chips add bursts of sweetness.
Easy Yet Impressive: This recipe is straightforward enough for a weeknight bake but results in cookies that look and taste like you spent hours perfecting them.

Cannoli Cookies with Pistachios and Chocolate Recipe - Recipe Step

Ingredients & Why They Work

When baking cannoli cookies with pistachios and chocolate, each ingredient plays a special role. From the creamy ricotta that keeps things soft to the orange zest that brightens every bite, you’ll want to pick good-quality items for the best results.

Cannoli Cookies with Pistachios and Chocolate, Italian-inspired cookies, pistachio chocolate dessert, ricotta cookie recipe, festive cookie ideas - Flat lay of a half cup of salted butter softened into a smooth block, a half cup of granulated sugar in a small white ceramic bowl, one whole large brown egg with clean shell, a half cup of whole milk ricotta cheese in a small white ceramic bowl, a small white bowl of pure vanilla extract, a small white bowl containing ground cinnamon, a small white bowl of ground nutmeg, fresh orange zest curled delicately on a white ceramic plate, a small mound of all-purpose flour on a white plate, a small white bowl with baking soda powder, a small white bowl with baking powder, a small white bowl filled with roughly chopped pistachios, a small white bowl of mini dark chocolate chips, all arranged with perfect symmetry in realistic proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Salted Butter: Brings richness and tenderness — make sure it’s softened but not melted for fluffy dough.
Granulated Sugar: Sweetens without weighing down, providing just the right balance with the ricotta.
Whole Egg: Binds ingredients for structure and moisture.
Ricotta Cheese (Whole Milk): The secret weapon for that soft, melt-in-your-mouth texture.
Pure Vanilla Extract: Adds depth and warmth to elevate the overall flavor.
Ground Cinnamon and Nutmeg: Warm spices that create that classic cannoli essence.
Orange Zest: Provides a fresh zing, a must-have for authenticity and brightness.
All-Purpose Flour: The main structure — measure carefully to avoid toughness.
Baking Soda and Baking Powder: Ensures the cookies rise just right, light and soft.
Pistachios: Roughly chopped for crunch and subtle nutty flavor that perfectly complements the chocolate.
Mini Chocolate Chips: Little pockets of melted chocolate add sweetness and texture contrast.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how forgiving this Cannoli Cookies with Pistachios and Chocolate Recipe is when it comes to personalization. Over time, I’ve tried swapping a few ingredients and loved how different variations shine — so feel free to make these cookies your own!

Variation: Sometimes I swap out the pistachios for chopped walnuts or almonds, which adds a different nutty texture but still works beautifully.
Dietary Twists: You can easily adapt the recipe by using lactose-free ricotta or vegan butter — the key is to keep that creamy component.
Flavor Boost: Adding a splash of almond extract along with vanilla can bring an extra layer of flavor that I’ve enjoyed on cozy evenings.
Chocolate Choices: Dark chocolate chips bring a rich bitterness, but you can also use white chocolate or even drizzle some melted chocolate for a fancy finish.

Step-by-Step: How I Make Cannoli Cookies with Pistachios and Chocolate Recipe

Step 1: Cream the Butter and Sugar Until Fluffy

First things first: get that butter nice and soft (but not melty) — it should give when you press your finger in gently. Beat it with the granulated sugar until the mixture is light and fluffy; this usually takes about 3-4 minutes with an electric mixer. This fluffy texture infuses air into your dough, creating tender cookies that practically melt in your mouth.

Step 2: Mix in Egg, Ricotta, and Flavorings

To the creamed butter and sugar, add the whole egg, ricotta cheese, vanilla extract, orange zest, ground cinnamon, and nutmeg. Mix these together just until combined, making sure to scrape the sides of your bowl often. The ricotta will make the dough softer and wetter than your typical cookie dough — don’t worry, this is exactly right.

Step 3: Whisk Dry Ingredients and Combine

In a separate bowl, whisk together the flour, baking soda, and baking powder. Slowly add these dry ingredients to the wet mixture and stir just until everything comes together. Then, fold in the chopped pistachios and mini chocolate chips evenly throughout the dough. It’ll look sticky, but that’s exactly what gives you a soft, rich cookie.

Step 4: Chill the Dough

Cover your dough bowl with plastic wrap and pop it in the fridge for 30 minutes to 1 hour. This chilling step firms up the dough, making it easier to scoop and helping the cookies maintain their shape while baking.

Step 5: Bake to Golden Perfection

Preheat your oven to 325°F (165°C) and line baking sheets with parchment paper or silicone mats. Use a mini ice cream scoop to portion biscuit-sized balls of dough — around 1 to 1.5 tablespoons each works great. Place them on your baking sheets, spacing them evenly. Bake for about 12 minutes, or until the cookie edges turn a light golden brown. Don’t overbake — you want tender, not dry!

Step 6: Cool and Decorate

Once out of the oven, give them a few minutes to cool on the sheet before transferring to a wire rack. When fully cooled, I love to drizzle melted chocolate over the tops for a lovely finishing touch — or just dust with powdered sugar if you prefer. Both are delicious!

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Pro Tips for Making Cannoli Cookies with Pistachios and Chocolate Recipe

Softened Butter Is Key: I’ve learned not to rush this step — room temperature butter ensures your dough creams properly, making cookies lighter.
Don’t Overmix: When adding flour, mix just until combined to avoid tough cookies — I learned this the hard way!
Chill the Dough Well: It makes scooping easier and controls spreading so your cookies hold shape.
Watch Your Oven: Ovens vary, so start checking at 11 minutes to get those golden edges without drying out the center.

How to Serve Cannoli Cookies with Pistachios and Chocolate Recipe

Cannoli Cookies with Pistachios and Chocolate Recipe - Serving Suggestion

Garnishes

For a quick presentation lift, I adore a light dusting of powdered sugar or a drizzle of bittersweet melted chocolate. Sometimes, I even sprinkle a few extra chopped pistachios over the drizzle right after it’s applied — it looks festive and adds that final bit of crunch.

Side Dishes

These cookies make a perfect accompaniment to a cup of cappuccino or a smooth espresso. I’ve also served them alongside a refreshing citrus salad or a scoop of gelato for an Italian-inspired dessert spread that impresses guests every time.

Creative Ways to Present

For special occasions, I like arranging these cookies in a pretty tin lined with colorful parchment or crinkle paper, forming a delightful cookie bouquet by stacking them on sticks wrapped in cellophane, or serving them on a tiered dessert tray layered with fresh flowers and sprigs of mint. It definitely makes the treat feel extra special!

Make Ahead and Storage

Storing Leftovers

I usually store leftover cannoli cookies in an airtight container at room temperature for up to 3 days. Keeping them sealed well really helps maintain their tender texture and prevents the pistachios from going stale.

Freezing

These cookies freeze wonderfully! I let them cool completely, then layer them between parchment paper inside a freezer-safe container or bag. When you’re ready, thaw at room temperature for about an hour, and they’ll be just as delicious as fresh-baked.

Reheating

If you want to freshen up cookies after storing or freezing, a quick 5-7 second zap in the microwave usually revives that soft ricotta texture beautifully. Just don’t overdo it, or they might get too warm and lose their structure.

FAQs

Can I use low-fat or part-skim ricotta for these cookies?

You can use part-skim ricotta, but I highly recommend whole milk ricotta for the creamiest texture and best flavor. Low-fat versions tend to make the cookies drier and less tender.
How do I prevent the cookies from spreading too much?

Chilling the dough for at least 30 minutes is essential to reduce spreading. Also, using parchment paper or silicone mats helps keep cookies from sticking and promotes even baking.
Can I substitute the pistachios if I’m allergic or don’t have any on hand?

Absolutely! You can swap pistachios for walnuts, almonds, or even pecans depending on your preference or dietary needs. Just chop them roughly to keep the texture contrast.
What’s the best way to add a chocolate drizzle?

Melt your favorite chocolate in a microwave or double boiler, then use a spoon or piping bag to drizzle in thin lines over cooled cookies. Allow the drizzle to set at room temperature or in the fridge before serving.
Can I prepare the dough ahead of time?

Yes! You can make the dough a day ahead, keep it covered in the fridge, and bake cookies when you’re ready. Just let the dough slightly warm at room temperature before scooping if it’s too firm.

Final Thoughts

Honestly, I turn to my Cannoli Cookies with Pistachios and Chocolate Recipe whenever I want something special but easy to bake — it feels like a little celebration in every bite. The combination of creamy ricotta, bright citrus, warm spices, crunchy nuts, and melty chocolate is simply irresistible. If you try these, I guarantee these cookies will become a sweet staple in your kitchen, just like they are in mine. So grab your mixing bowl and get ready to impress your friends and family with a cookie that’s as delightful as an Italian dessert cafe!