Name: Cannoli Cookie Bites Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 32 min
Cuisine: Italian
Ingredients: 1/2 cup salted butter softened; 1/2 cup granulated sugar; 1 whole large egg; 1/2 cup whole milk ricotta cheese; 1 teaspoon pure vanilla extract; 1-2 teaspoons orange zest; 1 1/4 cups all-purpose flour; 1/4 teaspoon baking soda; 1 teaspoon baking powder; 1/4 teaspoon ground cinnamon; 1/8 teaspoon ground nutmeg; 1/3 cup pistachios roughly chopped; 1/2 cup mini chocolate chips

Jump to Recipe· 4.4 from 12 reviews

If you’re craving a sweet bite that’s bursting with flavor and just the right amount of crunch and creaminess, you’re going to love this Cannoli Cookie Bites Recipe. These little gems are soft, rich, and taste like a mini dessert party in your mouth. I first made them on a whim for a friend’s gathering, and they vanished so fast I knew I had to share the recipe with you. So grab your mixing bowl, and let’s chat about how you can whip up these irresistibly tasty treats at home.

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Why This Recipe Works

Perfect Balance of Flavors: Ricotta cheese adds creamy richness while orange zest brightens the dough with fresh citrus notes.
Textural Contrast: Crunchy pistachios and mini chocolate chips create irresistible bites with a bit of crunch and sweet bursts.
Easy Dough Handling: Chilling the dough makes it easier to scoop and ensures the cookies hold their shape nicely when baking.
Perfect Baking Temperature: Baking at a moderate 325°F prevents over-browning while achieving a golden edge and soft center.

Cannoli Cookie Bites Recipe - Recipe Step

Ingredients & Why They Work

Each ingredient in this Cannoli Cookie Bites Recipe plays a role to build that familiar cannoli flavor and texture. Picking fresh ricotta and zesting real oranges will pay off big time in the flavor department, while the baking powder and soda ensure a soft yet sturdy cookie.

Cannoli Cookie Bites, Italian dessert bites, easy cookie treats, no-bake cookie recipes, pistachio and chocolate cookies - Flat lay of a half cup of salted butter softened into a smooth block, a half cup of granulated sugar in a small white ceramic bowl, one whole large brown egg with clean shell, a half cup of whole milk ricotta cheese in a small white ceramic bowl, a small white bowl of pure vanilla extract, a small white bowl containing ground cinnamon, a small white bowl of ground nutmeg, fresh orange zest curled delicately on a white ceramic plate, a small mound of all-purpose flour on a white plate, a small white bowl with baking soda powder, a small white bowl with baking powder, a small white bowl filled with roughly chopped pistachios, a small white bowl of mini dark chocolate chips, all arranged with perfect symmetry in realistic proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Salted butter: Brings richness and helps with a tender crumb; using salted adds a touch of savory balance.
Granulated sugar: Sweetens the cookie and helps with that slight crisp on the edges when baked.
Whole large egg: Binds ingredients and provides structure.
Ricotta cheese: This is the secret to moist, tender cookies with that signature cannoli creaminess.
Pure vanilla extract: Deepens flavor and adds warmth.
Ground cinnamon: Adds subtle warmth and pairs beautifully with the orange and nuts.
Ground nutmeg: A small pinch enhances the spice profile without overpowering.
Orange zest: Fresh zest brightens the dough with vibrant citrus notes – don’t skip it!
All-purpose flour: Provides structure but keeps cookies soft when combined with dairy.
Baking soda and baking powder: Work together for proper rise and lightness.
Pistachios: Hand-chopped for that lovely chewy crunch and a nutty flavor boost.
Mini chocolate chips: Little pockets of melty chocolate that I find completely irresistible.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of my favorite things about this Cannoli Cookie Bites Recipe is how versatile it is. I like to experiment with flavors and add-ins, and honestly, you should too! Don’t be afraid to make it your own and make those tiny tweaks based on what you love.

Chocolate Chips Swap: I’ve replaced mini chips with white chocolate chunks and loved the extra creaminess.
Nut Variations: Pecans or almonds work beautifully if you’re not into pistachios.
Dairy-Free Variation: Substitute ricotta with a plant-based cream cheese for a dairy-free twist—I’ve tested it and it still holds up great.
Spice It Up: Add a little cardamom or anise to play up the Italian pastry vibes.

Step-by-Step: How I Make Cannoli Cookie Bites Recipe

Step 1: Cream the Butter and Sugar Until Fluffy

Start by softening your butter—don’t microwave it or it’ll melt and change your cookie texture. Using an electric mixer, beat the butter and sugar together until the mixture looks light and fluffy; it usually takes about 3 to 4 minutes. This step is crucial because it traps air, giving your cookies a nice soft rise.

Step 2: Add the Wet Ingredients and Spices

Crack in the egg, pour in the vanilla, ricotta, orange zest, cinnamon, and nutmeg. Keep mixing until everything is smoothly incorporated. Be sure to periodically scrape down the sides with a rubber spatula — no lumps hiding there! The ricotta makes your dough wetter and softer, which is totally normal.

Step 3: Whisk Dry Ingredients and Combine

In a separate bowl, whisk together the flour, baking soda, and baking powder to distribute the leavening agents evenly. Slowly add this to your wet mix and stir just until combined—overmixing can make cookies tough, so stop as soon as the flour disappears.

Step 4: Stir in Pistachios and Chocolate Chips

Fold in the roughly chopped pistachios and mini chocolate chips. These add those signature cannoli cookie bites textures and flavors you’re after. The dough will be sticky and wet, so don’t worry if it seems a little loose.

Step 5: Chill the Dough

Cover your bowl with plastic wrap and pop it in the fridge for 30 minutes to 1 hour. Chilling firms up the dough, making it easier to scoop and preventing cookies from spreading too much while baking. I often start preheating my oven during this step.

Step 6: Bake at 325°F

Line baking sheets with parchment or silpat mats, then scoop cookie dough onto the sheet using a mini ice cream scoop for evenly sized cookies. Bake for about 12 minutes or until edges turn very lightly golden. The centers should look soft but set. Cooling a few minutes on the sheet before transferring to a rack prevents breakage.

Step 7: Garnish and Enjoy

Once cooled, drizzle melted chocolate on top or dust with powdered sugar for that classic cannoli look. I love the drizzle because it adds extra chocolate punch and looks beautiful—and it’s fun to get a little fancy without much effort.

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Pro Tips for Making Cannoli Cookie Bites Recipe

Don’t Skip the Chilling: I’ve learned the hard way that chilling is key—it prevents spreading and gives your cookies a sturdier texture.
Use Fresh Ricotta: The creaminess of fresh ricotta really elevates these cookies; avoid the watery stuff for best results.
Mini Scoop for Uniform Size: Using a mini ice cream scoop keeps your cookies uniform, so they bake evenly and look beautiful.
Resist Overbaking: They might seem underdone when taken out, but they firm up as they cool—don’t let the golden edges fool you!

How to Serve Cannoli Cookie Bites Recipe

Cannoli Cookie Bites Recipe - Serving Suggestion

Garnishes

I usually go simple and classic—a light dusting of powdered sugar or a drizzle of dark chocolate. Sometimes I add crushed pistachios on top for extra crunch and color. If I’m feeling festive, I’ll toss a few mini chocolate chips or even a tiny dollop of sweetened ricotta cream right beside the cookies for dipping—totally irresistible!

Side Dishes

These cookie bites are perfect as a sweet snack with your afternoon coffee or alongside a scoop of vanilla gelato for a delightful dessert. I’ve even paired them with a cup of espresso for a true Italian-inspired treat that everyone enjoyed.

Creative Ways to Present

For parties, I love arranging these cookie bites on a wooden board with fresh berries, edible flowers, and little bowls of honey or chocolate sauce for dipping. Another fun idea is to serve them stacked on a tiered dessert tray, garnished with whole pistachios and orange zest curls. They look fancy but are incredibly easy to prepare!

Make Ahead and Storage

Storing Leftovers

I store leftover Cannoli Cookie Bites in an airtight container at room temperature for up to 3 days. Make sure they’re completely cooled first, or moisture can make them soggy. They stay soft and flavorful, but if you want to refresh them, just pop them in the oven for a few minutes to regain a little crunch.

Freezing

I’ve also frozen these cookies successfully. After baking and cooling, place them on a tray to flash freeze, then transfer to a freezer-safe bag. They last about 2 months like this. When you’re ready, thaw at room temperature and warm slightly for that just-baked feeling.

Reheating

To reheat, I pop them into a 300°F oven for 5 minutes which revives their texture beautifully without drying them out. Avoid microwaving if you want to keep that slight crisp on the edges—it tends to make them mushy.

FAQs

Can I use part-skim ricotta for this Cannoli Cookie Bites Recipe?

Yes, you can use part-skim ricotta, but keep in mind the cookies might be a little less rich and creamy. Whole milk ricotta adds the best moist texture and flavor, but part-skim still works if that’s what you have on hand.
Why is chilling the dough important for this recipe?

Chilling firms up the sticky dough, which makes it easier to scoop and also helps control spreading during baking. This keeps the cookies thick and soft rather than thin and crispy.
How do I know when the Cannoli Cookie Bites are done baking?

Look for lightly golden edges while the centers still look soft. The cookies will firm up as they cool, so it’s better to slightly underbake than overbake for the ideal chewy texture.
Can I make these cookies gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free blend that includes xanthan gum. The texture might be slightly different, but the flavor will still be delicious.

Final Thoughts

This Cannoli Cookie Bites Recipe holds a special place in my kitchen because it brings together all the best parts of a traditional cannoli but in an easy, shareable form. Whether you’re baking for family, friends, or just craving a sweet treat for yourself, these cookies deliver every time. So go ahead, give this recipe a try—you might just find your new favorite cookie to bake again and again!