Chocolate Canoli Sandwich Cookies
Ok, can I be real candid here and say that diets are no fun…oops I mean “lifestyle” change. I am in the home stretch of losing my “baby weight” and have followed the rules my doctor gave me like a good girl should- Protein, water, veggies and exercise. But honestly, all I really want is a cookie…a sinfully decadent cookie and large glass of red wine (oh yea…I really haven’t given wine up…that’s apart of my lifestyle that’s sticking around for now).
You look like you could use a treat…here grab a cup of coffee (or wine) and sit back. It’s time for a little me time and I have the perfect cookie sandwich to take us there. Chocolate Canoli Sandwich cookies…shhh…I won’t tell if you don’t!
Our little journey begins like so many do..with butter, sugar and a mixer. Just look how glorious this looks…pure heaven!
Beat in some sour cream and vanilla to really get things going. In a medium bowl mix together your dry ingredients: flour, cocoa, salt and baking soda. Once sifted together add them to your butter mixture and watch as the dough becomes a dense, fudgy mass…but wait there’s more!
Time for mini chocolate chips! This step is optional, but honestly now that it’s been brought up- why would you not? Remember…no regrets- we’re in this together!
Once you fold the chips in to the dough scoop it onto some plastic wrap and roll it into a log. Give it some time to chill (about 2 hours) in the fridge.
The rest goes like this: slice, place and bake! The chocolate smell that penetrates your household is indescribable and one you will want to revisit again and again.
The cookies are soft with intense chocolate flavor…just what we want! Now whip together the filling by combining pistachios, ricotta cheese, mascarpone, confectioners’ sugar, vanilla and salt. The filling should be light, not too thick and delicately painted on to half of the cookies. Top with the other half roll the oozing sides in some chopped pistachios and you get these masterpieces!
Just look at them…the perfect little snack to cheat on your diet…I mean lifestyle change! Like I said…no regrets! Here’s to a little “Me” time…the exercise can wait. especially since I can’t feel my legs… that’s normal right? Anywho…Cheers to you! Bottoms up!
- For The Cookies:
- 2 sticks unsalted butter, at room temperature
- ⅔ cup granulated sugar
- ½ cup packed light brown sugar
- 3 tablespoons sour cream
- ½ teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ½ cup mini semisweet chocolate chips
- FOR THE FILLING:
- 1 ½ cups chopped roasted pistachios
- 1 ½ cups mascarpone cheese
- ¾ cup ricotta cheese
- 1 ½ cups confectioners’ sugar
- ½ teaspoon vanilla extract
- ¾ teaspoon salt
- Begin making the cookies by beating together the butter and the two sugars in the bowl of a stand mixer until creamy. Mix in the sour cream and vanilla until combined and set aside. In a medium size bowl, whisk together the flour, cocoa, salt and baking soda. Combine the dry ingredients with the butter mixture slowly with the mixer on low speed. Once combined, stir in your mini chocolate chips. Scoop your dough onto wax paper or plastic wrap and roll into a 2-inch-thick log. Wrap the dough in the wax paper and place in the refrigerator at least 2 hours or overnight.
- When ready, preheat the oven to 350 degrees. Line a baking sheet with parchment paper or silpat. Slice the cookie log into ⅓ inch thick rounds with a sharp knife. Place the cookie rounds onto the prepared cookie sheet and bake for 10 minutes. Cool the cookies on the baking sheet for about 5 minutes then move the cookies to a cooling rack to cool completely.
- Once the cookies have completely cooled it’s time to make your filling. Combine the ¾ cup pistachios, mascarpone, ricotta, confectioners’ sugar, vanilla and salt with a mixer on low speed until just blended. Be careful not to over mix or the filling will become too thick.
- Assemble your cookie sandwiches with about ½ inch filling between two cookies. Repeat with the remaining cookies and filling, then roll the edges in the remaining ¾ c up of pistachios.