Name: Cannoli Cookies with Pistachios and Chocolate Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 1 h 10 min
Cuisine: Italian
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; 1/4 teaspoon ground cinnamon; 1/8 teaspoon ground nutmeg; 1-2 teaspoons orange zest; 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·5 from 27 reviews

If you’re on the hunt for a delightful treat with a lovely twist, then you’re going to adore this Cannoli Cookies with Pistachios and Chocolate Recipe. These cookies capture all the creamy, nutty goodness of classic cannoli filling but transform it into a soft, buttery cookie studded with pistachios and mini chocolate chips—it’s pure magic in every bite. Stick around, because I’m about to share everything so you can nail this recipe at home and wow anyone lucky enough to get some!

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Why This Recipe Works

Creamy Ricotta Base: The ricotta keeps the cookies soft and moist, mimicking that authentic cannoli filling texture in cookie form.
A Zesty Hint: The orange zest adds this lovely brightness that really lifts the flavors—you’ll definitely notice it with every bite.
Crunch and Chocolate: Pistachios provide a subtle crunch that contrasts beautifully with melty mini chocolate chips.
Balanced Sweetness: Using a touch of cinnamon and nutmeg rounds everything out with warm spice notes, so the cookies aren’t just sugary but complex and satisfying.

Cannoli Cookies with Pistachios and Chocolate Recipe - Recipe Step

Ingredients & Why They Work

Each ingredient in this Cannoli Cookies with Pistachios and Chocolate Recipe plays an important role in flavor and texture, making them irresistible. I like to use fresh ricotta for creaminess and always pick fragrant oranges for zesting—you can tell the difference instantly.

Cannoli Cookies with Pistachios and Chocolate, pistachio cannoli cookies, chocolate chip cannoli cookies, easy cannoli cookie recipe, Italian-inspired cookies - 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: Adds richness; softened butter creamed well traps air for fluffy cookies.
Granulated Sugar: Sweetens and helps with cookie structure.
Large Egg: Gives structure and moisture; using a fresh egg always makes a smoother dough.
Whole Milk Ricotta Cheese: The star for softness and that signature cannoli cream flavor.
Pure Vanilla Extract: Enhances all other flavors, especially the citrus and spices.
Ground Cinnamon & Nutmeg: Warm spices that add depth and a hint of complexity.
Orange Zest: Fresh zest is key—adds brightness and a slight tang that cuts through richness.
All-Purpose Flour: Provides the base structure without making the cookies dense.
Baking Soda & Baking Powder: Together they give a nice lift and light crumb to the cookies.
Pistachios: Roughly chopped for texture and nutty flavor.
Mini Chocolate Chips: Melty bites of chocolate that pair perfectly with pistachios and ricotta.

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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.

Make It Your Way

I love how versatile this Cannoli Cookies with Pistachios and Chocolate Recipe is. You can easily swap out nuts or adjust the spices if you want something milder or more pronounced. Experimenting is fun and a great way to make the recipe uniquely yours!

Nut Variation: Once, I swapped pistachios for chopped almonds, which gave an equally nice crunch but a different flavor profile that my family enjoyed a lot.
Chocolate Swaps: Dark chocolate chunks or even white chocolate can change the mood of the cookies depending on your craving.
Spice Adjustments: If you like it spicier, adding a pinch more cinnamon or even some ground clove works beautifully.

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

Step 1: Cream Butter and Sugar to Fluffy Perfection

Start by beating the softened salted butter and granulated sugar together. I use a stand mixer, but a hand mixer works just fine. Beat until the mixture is soft, pale, and fluffy—that’s your sign that air has been incorporated, which makes the cookies lighter. Don’t rush this step; it usually takes about 3 to 5 minutes.

Step 2: Add Wet Ingredients and Spices

Next, mix in the whole egg, ricotta cheese, pure vanilla extract, orange zest, cinnamon, and nutmeg. Make sure you scrape the sides of your bowl with a rubber spatula so everything blends well. The ricotta will make the dough a little wetter than usual, but that’s exactly what you want for that tender, chewy texture.

Step 3: Combine Dry Ingredients Separately

In a separate bowl, whisk together the all-purpose flour, baking soda, and baking powder. This ensures the leavening agents are evenly distributed so your cookies rise perfectly without any weird spots.

Step 4: Bring It All Together Gently

Add the dry ingredients to the wet mix and stir gently until just combined to keep the cookies tender. Then fold in the chopped pistachios and mini chocolate chips. The dough will be sticky and a bit softer than classic cookie dough—that’s a good thing here.

Step 5: Chill Before Baking

Cover the dough with plastic wrap and chill in the refrigerator for 30 minutes to an hour. Chilling firms up the dough, making it easier to scoop and preventing excessive spreading. I usually prep the dough in the morning and bake in the afternoon for convenience.

Step 6: Scoop and Bake

Preheat your oven to 325°F (160°C) and line baking sheets with parchment paper or silicone mats. Use a mini ice cream scoop to portion the dough into uniform balls, spacing them about 2 inches apart. Bake for around 12 minutes or until the edges are just turning light golden brown. Keep an eye on them—overbaking will make them dry.

Step 7: Cool and Add Your Final Touch

Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack. When cooled, you can drizzle melted chocolate over the tops or dust with powdered sugar for a fancy finish. Both look so pretty and add a little extra indulgence!

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Tips from My Kitchen

Use Fresh Ricotta: The fresher your ricotta, the creamier your cookies—avoid the watery kind.
Don’t Skip Chilling: Chilling not only firms up the dough for easier handling but also enhances flavor melding.
Orange Zest Matters: Use a microplane for zesting to avoid the bitter pith and get just aromatic oils.
Watch Baking Time Closely: These cookies can quickly go from perfect to dry; remove them just as edges turn golden.

How to Serve Cannoli Cookies with Pistachios and Chocolate Recipe

Cannoli Cookies with Pistachios and Chocolate Recipe - Serving Suggestion

Garnishes

I love keeping it simple with a light dusting of powdered sugar or a smooth drizzle of melted dark chocolate over these cookies. Sometimes, I press a few extra whole pistachios right on top before baking for that little extra wow factor—and they look so pretty on a holiday platter.

Side Dishes

These cookies pair wonderfully with a cup of strong espresso or a lightly brewed herbal tea. For a brunch spread, I like serving them alongside fresh berries and whipped mascarpone for a lovely Italian-inspired twist.

Creative Ways to Present

For special occasions, I’ve arranged these cookies on a tiered dessert stand with edible flowers and mint leaves. Another time, I sandwiched mini cannoli filling between two cookies for a decadent bite-sized treat that wowed guests at a dinner party.

Make Ahead and Storage

Storing Leftovers

I store leftover Cannoli Cookies with Pistachios and Chocolate Recipe in an airtight container at room temperature. They keep beautifully for up to 4 days without losing their softness or flavor. If the cookies soften a bit from humidity, a quick toast in a warm oven revives that slight crisp on the edges.

Freezing

Once baked and cooled, these cookies freeze well. I place them in a single layer on a baking sheet first, freeze until firm, then transfer to a freezer bag for up to 3 months. When you want a delicious treat, just thaw at room temp for 30 minutes.

Reheating

If you want to freshen them up, pop the thawed cookies in a 300°F oven for 5-7 minutes. This tiny heat bounce brings back that freshly baked aroma and just-right texture.

FAQs

Can I use part-skim ricotta instead of whole milk ricotta in the Cannoli Cookies with Pistachios and Chocolate Recipe?

Yes, you can substitute part-skim ricotta, but keep in mind that whole milk ricotta adds more creaminess and helps keep the cookies moist. Part-skim tends to be a bit drier, so you might want to add a teaspoon or two of milk to the dough if it feels too stiff.
Why are my Cannoli Cookies spreading too much?

If your cookies spread too much, it might be because the dough wasn’t chilled long enough or the butter was too soft or melted. Make sure to chill the dough for at least 30 minutes and use softened—not melted—butter to maintain structure during baking.
Can I substitute pistachios for another nut in this recipe?

Absolutely! Almonds, walnuts, or hazelnuts all work nicely here and give a different but delicious texture and flavor. Just roast them lightly for added depth.
What if I don’t have mini chocolate chips?

You can chop a chocolate bar into small chunks to use instead—just keep the pieces small and uniform so they melt evenly within the cookie.
Is it necessary to use both baking soda and baking powder?

Both leavening agents give the cookies their perfect rise and tender crumb. Using both ensures balance: baking powder adds lift, while baking soda helps with browning and spreading. So, for the best results, I recommend using both as listed.

Final Thoughts

This Cannoli Cookies with Pistachios and Chocolate Recipe has become one of my top picks when I want something a little special but still comforting and homey. I love how every bite combines that creamy ricotta softness with crunchy pistachios and sweet chocolate—it’s truly a flavor party. Trust me, if you make these once, they’ll become a beloved staple in your cookie rotation. So grab your mixer, zest that orange, and let’s get baking—you’ll thank me later!