Chocolate Canoli Sandwich Cookies
  • 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
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Recipe by janie-jean at