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Cannoli Cream Sandwich Cookies

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A delightful twist on classic cannoli, these sandwich cookies combine buttery cookies with rich cannoli cream for a perfect treat.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 cup brown sugar (light or dark)
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups quick oats
  • 1/2 cup mini chocolate chips
  • 1/4 cup chopped pistachios
  • 1 1/2 cups ricotta cheese (drained)
  • 1/2 cup mascarpone cheese
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup mini chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Line a baking sheet with parchment paper.
  3. Cream together the unsalted butter, brown sugar, and granulated sugar until light and fluffy.
  4. Add the eggs and one teaspoon of vanilla extract and mix until combined.
  5. In a separate bowl, whisk together flour, baking soda, and salt.
  6. Gradually add dry ingredients to the wet mixture, stirring until just combined.
  7. Fold in oats, mini chocolate chips, and chopped pistachios.
  8. Using a scoop or tablespoon, drop dough onto the prepared baking sheet, leaving space for spreading.
  9. Bake for 10-12 minutes or until golden brown around the edges.
  10. Cool on the baking sheet for a few minutes, then transfer to a wire rack.
  11. Prepare cannoli cream by mixing drained ricotta, mascarpone, powdered sugar, and vanilla until smooth.
  12. Fold in remaining mini chocolate chips.
  13. Spread cannoli cream on the flat side of one cookie and top with another cookie.
  14. Optional: Roll edges in extra mini chocolate chips or crushed pistachios.
  15. Serve and enjoy!

Notes

Store cookies in an airtight container at room temperature for up to a week or refrigerate for longer freshness.

Nutrition

Find it online: https://techhommy.com/cannoli-cream-sandwich-cookies/