Brown Butter Cannoli Cookies
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Category
Dessert
If a cannoli and a brown butter cookie had a dessert-baby, this would be it. Crispy edges, chewy centers, and all that nutty, buttery flavor wrapped around chocolate chips and a hint of ricotta-style richness. Our Brown Butter Cookie Blend gives these cookies that golden, caramelized depth—without ever browning a stick of butter. One bite, and you’ll understand why we’re calling it dessert’s ultimate remix.
Author:Eva Zapata
Ingredients
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3 cups all-purpose flour
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2 tsp baking powder
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1/4 tsp salt
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1 cup butter, soft
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1 cup sugar
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2 eggs, room temperature
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2 tsp vanilla
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½ cup butter
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4.5 cups powdered sugar
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2 tablespoons Brown Butter Cookie
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2 tablespoons cornstarch
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3/4 cup ricotta
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½ tsp vanilla
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⅓ cup dark chocolate chips
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¼ cup mini chocolate chips
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¼ cup powdered sugar
Cookie Base
Frosting
Directions
Cookie Base
Preheat the oven to 350 degrees F and line two cookie sheets with parchment paper. Set aside.
In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
In a separate, large bowl, use an electric mixer to cream together the butter and the sugar. About 2 minutes.
Scrape down the sides of the bowl then add in the eggs and and vanilla. Mix to combine.
Pour the dry ingredients into the wet mixture and mix until a soft, fully combined dough forms. The dough will be a little sticky – don’t worry.
Scoop and roll the cookie dough into about 4 Tbsp. sized balls. Place them about 2″ apart on the prepared cookie sheet. Use the palm of your hand to gently flatten them each slightly.
Bake the cookies for about 12 minutes or until lightly golden brown on the sides.
Allow the cookies to cool completely on a wire rack before decorating.
Frosting & Decorating
To make the ricotta buttercream, use an electric mixer to cream the butter until smooth. Add the powdered sugar, Brown Butter Cookie Seasoning, and cornstarch. Mix on low speed while gradually adding in the ricotta until the mixture begins to thin out and become easier to mix.
Once everything is combined, increase the speed and mix until smooth and creamy. Add in the vanilla. Place this in the fridge until it’s time to decorate.
To decorate, spoon about 1-2 tsp. of melted chocolate on the surface of each cookie and spread use the back of a spoon. Leave a small perimeter of the cookie not coated in chocolate.
Place the ricotta buttercream in a piping bag fit with the star tip then pipe a dollop on top of each chocolate coated cookie.
Top each cookie with mini chocolate chips and a dusting of powdered sugar.
