Cannoli Cookie Sandwiches
When you combine the creamy decadence of cannolis with the comforting chew of cookies, you get cannoli cookies—a treat so good, it’s impossible to eat just one. These Cannoli Cookie Sandwiches are perfect for when you want something indulgent yet familiar. Think of them as handheld desserts that bring Italian pastry shop vibes to your kitchen.

Ingredients
For the cookies, you’ll need butter, white and brown sugar, eggs, vanilla, flour, baking soda, salt, and mini chocolate chips.

For the cannoli filling, grab heavy cream, mascarpone cheese, ricotta cheese, powdered sugar, vanilla, lemon zest, orange zest, and more mini chocolate chips for decoration.
Why Each Ingredient is Key
Butter gives the cookies their rich flavor and soft texture, while the sugars add sweetness and help achieve a golden brown finish. Eggs bind everything together, and vanilla brings that warm, cozy aroma. Flour, baking soda, and salt are the foundation, creating the structure and ensuring the cookies rise just right. The mini chocolate chips are a nod to the traditional cannoli shell, adding bursts of sweetness in every bite.
For the filling, heavy cream creates that fluffy texture, while mascarpone and ricotta combine for the signature creamy tang of a cannoli. Powdered sugar sweetens it up without making it too heavy, and the vanilla and citrus zest add bright, fragrant notes that balance out the richness. Mini chocolate chips around the edges? That’s just extra magic.
How to Make Cannoli Cookie Sandwiches
Start by whipping your heavy cream to stiff peaks, then fold in mascarpone cheese until the mixture is velvety smooth. Blend ricotta cheese with powdered sugar, vanilla, and citrus zest, then fold in the whipped cream mixture. Let this dreamy filling chill for an hour to set.

While the filling chills, make your cookie dough. Cream butter and sugars until fluffy, then add the eggs and vanilla. Mix in the dry ingredients to form a thick dough and fold in the mini chocolate chips. Scoop and bake the cookies until golden around the edges. Let them cool completely because warm cookies and cannoli filling don’t mix.
Once the cookies are cool, pipe the cannoli filling onto one cookie, sandwich it with another, and roll the edges in mini chocolate chips. Voila! You’ve got a dessert that’s part cookie, part cannoli, and 100% amazing.
FAQs
Can I use store-bought ricotta?
Yes, but make sure it’s full-fat and well-drained to avoid a watery filling.

Can I make these ahead?
Absolutely! You can prepare the filling and bake the cookies a day in advance. Assemble them just before serving for the freshest taste.
What if I don’t have mascarpone?
Cream cheese works as a substitute, but mascarpone gives that authentic cannoli flavor.
When to Serve These Cookies
These cookies are a showstopper for holidays, birthdays, or casual weekends when your family demands a little something extra. They’re perfect for potlucks, dessert tables, or even as a midday treat with coffee.

How to Store Leftovers
Keep leftover cookies in an airtight container in the fridge for up to three days. If you need to store them longer, freeze the unassembled cookies and filling separately. Assemble right before serving.
The first time I made these, my kids were in awe. They asked if we could turn them into “cookie sandwiches” because, in their world, everything is better in sandwich form. Meanwhile, my husband—whose favorite dessert is cannolis—was hovering in the background, trying to “taste-test” the filling before I could pipe it onto the cookies. It turned into a family baking adventure, with everyone sneaking bites when they thought I wasn’t looking. Let’s just say these cookies disappeared in record time.

Tips for Making This Recipe with Kids
If you’re baking with little ones, let them mix the dry ingredients or fold in the chocolate chips. Piping the filling can also be a fun activity—just expect some (okay, a lot of) giggling and maybe a little mess. Rolling the edges in chocolate chips is another kid-friendly task that lets them feel like mini chefs.

Why This Recipe Works
This recipe combines the best of both worlds: the creamy, luxurious filling of a cannoli and the chewy, chocolate-studded goodness of a cookie. The citrus zest keeps the filling fresh and light, while the cookies provide the perfect sturdy-yet-soft base. Plus, rolling the edges in chocolate chips makes these treats look fancy without any extra effort. It’s a guaranteed crowd-pleaser that feels special but is easy to make at home.
Here are some more delicious cookie recipes to try!

Cannoli Cookie Sandwiches
Cannoli cookies are the ultimate mashup of chewy chocolate chip cookies and creamy, citrus-kissed cannoli filling. These decadent cookie sandwiches are a fun, easy way to bring an Italian bakery favorite into your home!
Ingredients
- Cookies
- ¾ cup unsalted butter, softened
- ¼ cup white granulated sugar
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup mini semi-sweet chocolate chips
- Cannoli Filling
- 1 cup heavy cream
- 8 ounces mascarpone cheese
- 16 ounces ricotta cheese
- 1 cup powdered sugar
- 1 tablespoon vanilla extract
- Lemon zest of 1 lemon
- Orange zest of 1 orange
- Extra mini chocolate chips for coating the edges of the cookie sandwiches
Instructions
- In a mixing bowl, blend the heavy cream with a hand mixer until thick and stiff peaks have formed.
- In a separate mixing bowl, blend the mascarpone cheese until smooth.
- Add the mascarpone cheese to the whipped heavy cream and fold together until combined. Set aside.
- In another large mixing bowl add the ricotta cheese. Blend to make this slightly smoother and break apart larger ricotta cheese chunks.
- Add the powdered sugar and mix again until combined.
- Pour in the vanilla extract and grate all the zest from one whole orange and one whole lemon into the bowl. Blend once more until thoroughly combined.
- Pour the whipped cream mixture into the ricotta mixture and fold everything together until no streaks are left.
- Cover with plastic wrap and let chill for 1 hour.
- While the cannoli filling is chilling, make the cookie dough.
- Preheat the oven to 350 degrees Fahrenheit and prepare a baking sheet with parchment paper.
- In a mixing bowl add the softened butter, white sugar and brown sugar. Cream together.
- Then add the vanilla extract and eggs. Mix again until smooth.
- Add all the dry ingredients at once of flour, baking soda, and salt. Blend until a thick dough is formed.
- Fold in the chocolate chips.
- Use a 2 inch scooper to make round balls of dough and place them on the prepared baking sheet about 2 inches apart from each other, fitting 8 cookies on each pan. Repeat on a second baking sheet to create the other half of the cookie sandwiches.
- Place these cookies in the oven and bake for 13-15 minutes or until the edges of the cookies are becoming golden brown brown.
- Let these cookies cool completely before filling with the cannoli filling.
- Place the cannoli filling into a piping bag and snip the end.
- Fill one side of each cookie with a hefty amount of cannoli filling. Press the other cookie on top allowing the filling to slightly protrude from the edges of the cookie.
- Roll the edges of this cannoli cookie sandwich in mini chocolate chips, coating all of the showing cannoli filling.
- Serve immediately!
Nutrition Information
Yield
10Serving Size
1Amount Per Serving Calories 850Total Fat 50gSaturated Fat 30gTrans Fat 1gUnsaturated Fat 17gCholesterol 147mgSodium 461mgCarbohydrates 92gFiber 4gSugar 59gProtein 14g

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Hi! I’m Nellie. I am an entrepreneur, a busy mama of 3 and a wife to my high school sweetheart. I have been sharing content for over 12 years about how to cook easy recipes, workout tips and free printables that make life a little bit easier. I have been featured in places like Yahoo, Buzzfeed, What To Expect, Mediavine, Niche Pursuits, HuffPost, BabyCenter, Mom 2.0, Mommy Nearest, Parade, Care.com, and more!
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