I’m one quarter Italian.
You can tell by my temper.
And my love of pasta.
But mostly the first one.
Being part Italian, I have a special place in my heart for Italian desserts; namely, cannoli.
…Well, let’s be real. I like my cannoli like I like my Oreos: Just the filling.
So really those shells are just vessels. I could do without.
And that’s why my go-to dessert is cannoli dip. I bring this stuff to every Dip ‘n’ Sip or potluck party I attend. Why? Because no one expects it!
Just think, when someone invites you to a Dip party, you show up and a dozen bowls of spinach artichoke dip greet you at the table. (Mmm on that note, now I want some spinach artichoke dip. I digress.)
But I like to throw in a dessert dip here or there. And what dessert is better than cannoli?? (You don’t need to answer that. We all know the answer is: NOTHING.)
So today I’m going to show you the most deliciously straightforward way to make cannoli dip.
But I’m going to take it one step further:
I’m going to put it between two cookies and create, yep, you guessed it: Cannoli Cookie Sandwich Treats.
Go ahead. Pick the pieces of your mind off the floor. Explosions can be messy.
Here are the simple steps to creating your own scrumptious cannoli cookie sandwich:
First, prepare your ingredients.
You will need the following ingredients:
Chocolate Chip Cookies (These are from Pillsbury‘s recipes)
- 1 1/4 cups granulated sugar
- 2 teaspoons vanilla
- 3 eggs
- 1 1/4 cups packed brown sugar
- 4 1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 cups butter or margarine, softened
- 1/2 teaspoon salt
- 1 to 2 bags (12 oz each) semisweet chocolate chips (2 to 4 cups)
*I used mini chocolate chips for mine because, well, you’ll see in a second:
16 oz (two 8 oz packages) cream cheese
16 oz ricotta cheese
1/2 teaspoon vanilla
1 1/2 cups confectioner’s sugar
1 cup mini chocolate chips
Next, bake a batch of chocolate chip cookies. I went with a Soft and Chewy recipe from Pillsbury this time, and dang these things were good!
The steps on this site call for the following:
1. Heat oven to 375°F
2. In large bowl with electric mixer, beat granulated sugar, brown sugar and butter until light and fluffy
3. Beat in vanilla and eggs until well blended
4. Beat in flour, baking soda and salt
5. Stir in chocolate chips
6. On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart
7. Bake 8 to 10 minutes or until light golden brown
8. Cool 1 minute; remove from cookie sheets to cooling racks
I honestly might have to make this my cookie standard because these things were DELISH.
My little guy thought so, too, as evidenced by his tiny paws all over them.
While your cookies are in the oven, you can get started on the cannoli dip.
This stuff is a cinch to make!
1. Combine ricotta and cream cheeses in a bowl and mix until smooth (No lumps)
2. Add vanilla and mix again
3. Slowly fold in confectioner’s sugar, while mixing completely
4. Fold in chocolate chips
5. Once the mixture is creamy and just a wee bit resistant to your spoon, refrigerate
*As always, my recipes are super flexible, so feel free to add more cream cheese if you like your cannoli to be firmer, sugar if you like it sweeter, or ricotta if you like it creamier. I play with it a bit every time!
*I suggest downplaying the ricotta because it tends to give the cannoli a grainier texture, and I like my desserts smooth as the butter I make them with!
Now for the sandwich part!
Take your cannoli dip out of the refrigerator. Here’s where you’ll need to make a decision. If the dip looks so scrumptious that you can’t wait another moment, take those cookies and dip ’em right in! Throw caution to the wind and go for it!
If you’re a bit more patient than I’m known to be (Italian, remember?), you can hold out and do the following:
1. Choose two cookies of similar size from your cookie pile
2. Next, flip one over onto its back
3. Then, add a dollop of cannoli dip to the cookie (Or however much you want. Let’s not be stingy here)
4. Then, place the other cookie on top to form a sandwich
5. Lastly, coat the sides of the cannoli dip with mini chocolate chips
6. Nom nom nom
Voila! Now you have delicious cannoli cookie sandwiches!
And the best part of these treats? They’re easy to assemble any time! (For example, I completely forgot to take a photo of the finished product, so I just went back and made another one in seconds! Easy peasy!)
An easy and delectable treat to have on hand. And it totally brings me back to my Italian roots …for 2.4 seconds before I devour it.
What’s your favorite dessert? Have you ever tried cannoli dip? What do you dip in it? (We use Nilla wafers, or waffle cone pieces if somebody ate all of the Nillas. …Me. It’s always me.)