1. Can I make these gluten-free?

Yes! Use a 1:1 gluten-free baking flour mix for great results.

2. Can I skip the pistachios?

Definitely, substitute chopped almonds or leave them out for nut-free cookies.

You can, but full-fat gives richer flavor and better texture.

Store in a sealed container with a small piece of bread to maintain moisture.

Soft, buttery cookies filled with ricotta, pistachio, and chocolate chips, all the cozy flavor of Italian cannoli made easy.

1/2 cup unsalted butter, softened

1/2 cup ricotta cheese, drained

3/4 cup sugar

1 tsp vanilla extract or orange zest

1 1/2 cups all-purpose flour

1 tsp baking powder

1/4 tsp salt

1/3 cup mini chocolate chips

1/4 cup chopped pistachios

Powdered sugar for dusting

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1. Preheat oven to 350°F and line baking sheet with parchment.

2. Beat butter, ricotta, and sugar until creamy.

3. Add vanilla or zest and mix until combined.

4. Whisk flour, baking powder, and salt in a separate bowl.

5. Combine dry and wet ingredients.

6. Fold in chocolate chips and pistachios.

7. Scoop dough onto tray and bake 12–14 minutes.

8. Cool and dust with powdered sugar.

Drain ricotta well for best texture.

Store in airtight container up to 4 days.

Freeze dough or baked cookies for later use.