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

Jump to Recipe·5 from 7 reviews

If you’ve ever wished cannoli and cookies could somehow merge into one dreamy treat, then you’re in for a serious delight with this Cannoli Cookies with Pistachios and Chocolate Recipe. These cookies capture that iconic creamy, sweet ricotta flavor of a classic cannoli but in a perfectly soft, tender cookie dotted with crunchy pistachios and sweet mini chocolate chips. I promise, once you try these, they’ll become your go-to for dessert or afternoon tea. Keep reading—I’m sharing all the tips you need to nail them every time!

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Why This Recipe Works

Creamy Ricotta Magic: The ricotta gives these cookies a moist, tender crumb that sets them apart from regular cookies.
Perfect Balance of Flavors: Orange zest, cinnamon, and nutmeg add that authentic cannoli vibe without overpowering the cookie.
Pistachios & Chocolate Delight: The chopped pistachios add satisfying crunch, while the mini chocolate chips bring bursts of sweetness in every bite.
Easy to Handle Dough: The dough is slightly sticky but manageable after chilling, which keeps your cookies soft and prevents them from spreading too much.

Cannoli Cookies with Pistachios and Chocolate Recipe - Recipe Step

Ingredients & Why They Work

The ingredients in this Cannoli Cookies with Pistachios and Chocolate Recipe come together in a way that’s both familiar and special. Each one plays a role in creating that signature soft, flavorful cookie that’s bursting with texture and warmth. When shopping, look for whole milk ricotta for the best creamy texture and use fresh orange zest for a bright, fresh note.

Cannoli Cookies with Pistachios and Chocolate, pistachio cannoli cookies, ricotta cookies with chocolate, easy cannoli-inspired cookies, homemade pistachio chocolate 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: Using salted butter means you don’t have to add extra salt, plus it adds that rich, creamy base flavor.
Granulated sugar: Sweetens the dough and helps with browning on the edges.
Whole large egg: Adds structure and richness to the cookies.
Whole milk ricotta cheese: This is the star that makes the cookies tender and moist—don’t substitute for low-fat or ricotta substitutes.
Pure vanilla extract: Brings warmth and depth to the overall flavor.
Ground cinnamon and nutmeg: They add subtle spice notes, enhancing the traditional cannoli flavor profile.
Orange zest: Brightens the dough with citrusy aroma and flavor—fresh zest is key here.
All-purpose flour: Provides structure—measure it carefully to avoid dry or dense cookies.
Baking soda and baking powder: These leavening agents help the cookies rise just enough for a soft texture.
Pistachios (roughly chopped): Adds a wonderful crunch and that classic cannoli nutty twist.
Mini chocolate chips: Little pockets of sweet, melty chocolate that balance perfectly with the 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

This Cannoli Cookies with Pistachios and Chocolate Recipe is super forgiving and fun to customize. I’ve often played around with adding a little almond extract or swapping pistachios for chopped walnuts if that’s what I had on hand. Don’t be afraid to tweak the spices or add a drizzle of dark chocolate on top for a fancier touch!

Variation: I once tried this cookie dough with a hint of espresso powder, and the coffee flavor paired surprisingly well with the chocolate chips. Give it a shot if you like a mocha twist.
Dairy-Free Option: If you’re dairy-sensitive, try swapping butter for a non-dairy good-quality substitute and use dairy-free ricotta or a blended tofu mixture, though texture will vary.
Seasonal Twist: Around winter holidays, adding extra cinnamon and a touch of ground cloves makes these cookies extra festive.

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

Step 1: Cream Together Butter and Sugar Until Fluffy

This is where it all starts! Using an electric mixer, beat the softened butter and granulated sugar together until the texture is light and fluffy—this usually takes about 2-3 minutes. It’s important because this step traps air that helps your cookies rise nicely. Don’t rush it, and scrape the bowl sides with a spatula to mix everything evenly.

Step 2: Add Egg, Ricotta, Zest, and Spices

Next up, beat in your egg, ricotta cheese, vanilla extract, orange zest, cinnamon, and nutmeg. The ricotta will make the batter look wetter than traditional cookie dough, but that’s perfect! Make sure everything is well combined but avoid over-mixing as you don’t want to break down the ricotta too much—it adds to the texture.

Step 3: Whisk and Add Dry Ingredients, Then Mix in Pistachios and Chocolate Chips

In a separate bowl, whisk together the flour, baking soda, and baking powder for even distribution. Gradually add this dry mix to the wet ingredients and stir until just combined—don’t overwork the dough here. When nearly mixed, fold in the chopped pistachios and mini chocolate chips, which give these cookies their signature pops of texture and flavor.

Step 4: Chill the Dough

Cover your bowl with plastic wrap and pop it in the fridge for 30 minutes up to an hour. Chilling firms things up, making the dough easier to scoop and prevents the cookies from flattening too much during baking. Don’t skip this step—trust me, it’s worth the wait.

Step 5: Scoop and Bake

Preheat your oven to 325°F (160°C) and line your baking sheets with parchment or silicone mats. Using a mini ice cream scoop (about 1 tablespoon size), portion dough balls onto the sheet, leaving space between them. Bake for about 12 minutes or until the edges are just golden. They’ll look a little soft in the center but let them cool before moving.

Step 6: Cool and Optional Finishing Touches

Once cooled, you can go classic and dust these cookies with powdered sugar or get fancy by drizzling melted chocolate on top. Either way, these Cannoli Cookies with Pistachios and Chocolate just scream “treat yourself.”

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Tips from My Kitchen

Don’t Skip Chilling: The dough is sticky and soft; chilling helps you handle it easily and keeps the cookies from spreading too much.
Use Fresh Orange Zest: Fresh zest adds a vibrant citrus zing that dried zest just can’t compete with.
Mini Chocolate Chips Work Best: They distribute more evenly through the dough and melt just right without overpowering.
Warm Cookies = Soft Cookies: Let them cool fully on the rack before moving—these cookies are delicate when warm and can break.

How to Serve Cannoli Cookies with Pistachios and Chocolate Recipe

Cannoli Cookies with Pistachios and Chocolate Recipe - Serving Suggestion

Garnishes

I love finishing off these cookies with a light dusting of powdered sugar—they look beautiful and add just a hint of extra sweetness. Sometimes, I melt a bit of dark chocolate and drizzle it in thin ribbons over the top for a more decadent presentation. A sprinkle of finely chopped pistachios on top of the drizzle is my favorite touch for both looks and extra nutty crunch.

Side Dishes

These cookies pair wonderfully with a cup of freshly brewed espresso or a creamy cappuccino. If you’re serving for a party, consider offering alongside fresh berries or a simple fruit salad to balance the richness. A glass of sweet Moscato also unexpectedly complements the pistachio and ricotta notes beautifully.

Creative Ways to Present

For festive occasions, I like to arrange these cookies on a tiered dessert stand with little edible flowers or chopped pistachios scattered around for color. Another fun idea is to sandwich a small spoonful of ricotta flavored with a touch of honey between two cookies for a mini cannoli-inspired cookie “sandwich.” Kids and adults alike love this twist!

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies in an airtight container at room temperature for up to four days, although I bet they’d disappear faster than that! Make sure to layer parchment paper between them to keep the pistachios and chocolate chips from sticking or getting squished.

Freezing

If you want to freeze them, I recommend freezing the raw dough balls on a baking sheet first until firm, then transferring them to a freezer bag. This way, you can bake fresh cookies whenever you want without thawing the whole batch. Baked cookies freeze well too—just be sure to wrap them tightly to preserve freshness.

Reheating

To reheat, pop the cookies in a 300°F oven for 5 minutes to regain that just-baked warmth and softness. Avoid microwaving since it can make them chewy or too soft. This way, you get the perfect texture and flavor every time.

FAQs

Can I use part-skim ricotta instead of whole milk ricotta?

While you technically can, whole milk ricotta is best for this recipe because it adds creaminess and moisture that part-skim versions lack. Using part-skim may result in drier cookies, so I recommend sticking to the whole milk variety for that classic tender texture.
What if I don’t have pistachios—can I substitute another nut?

Absolutely! Chopped walnuts or almonds can be delicious alternatives. Just toast them lightly beforehand to boost their flavor and add the same satisfying crunch.
Why do my cookies spread too much?

If your cookies are spreading too much, make sure you chill the dough well before baking. Overly warm or wet dough will cause excessive spreading, so the fridge time is key to helping them hold their shape.
Can I make these cookies gluten-free?

It’s possible to substitute gluten-free flour blends, but results may vary. I suggest using a high-quality 1:1 gluten-free baking flour with xanthan gum and keep an eye on the dough texture, as you might need to adjust moisture slightly.
How should I store these cookies if I add a chocolate drizzle?

Allow the drizzle to fully set before storing. Keep the cookies in a single layer in an airtight container to avoid smudging. If stacking is necessary, place parchment paper between layers.

Final Thoughts

This Cannoli Cookies with Pistachios and Chocolate Recipe is one of those gems that magically combines familiar flavors into a completely new experience. I adore how they bring the essence of an Italian classic into cookie form—a little crispy on the edge, soft and creamy inside, with just the right balance of sweet and nutty. If you love a cozy kitchen project that delivers delicious results, you’re going to want to make these again and again. So grab your mixer, break out that ricotta, and bake yourself some love—I promise, your cookie jar will thank you!