Italian Cannoli Cookies combine mini chocolate chips, pistachios, amaretto + citrus flavors – all the flavors from a cannoli into a cookie!
1 cup sugar – 1 cup unsalted butter, softened
2 large eggs – 1/2 cup ricotta cheese
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon
1 teaspoon fresh orange zest
1 teaspoon baking powder
1/2 teaspoon baking soda – 1/2 teaspoon salt
2 cups all-purpose flour
1 (10 oz) bag miniature chocolate chips, divided
1 cup chopped pistachios

In a large mixing bowl cream, the sugar and butter together. Add the eggs, ricotta cheese, vanilla extract, cinnamon, orange zest, and mix well. Next, add and mix the baking powder, baking soda, salt, and flour into the batter.

Stir in (1 cup) of the chocolate chips and chopped pistachios. Cover and refrigerate for 1 hour. Preheat oven 375 degrees.

Drop about 1 1/2 tablespoons cookie dough on a baking sheet lined with parchment paper. Bake for 8 – 11 minutes, or until golden brown. Cool on a wire rack.

Microwave remaining chocolate chips in a microwave-safe bowl for 20 seconds intervals, stirring after each interval until melted and smooth. Drizzle melted chocolate over cookies. Let chocolate set before serving.