Weight Watchers Chocolate Chip Cookie Cannolis are an easy dessert made with refrigerated chocolate-chip cookie dough, sweetened part-skim ricotta, vanilla, and miniature semisweet chocolate chips. The dough is wrapped around metal cannoli tubes, baked until golden at the edges, cooled, and filled for a quick treat that makes about 12 cookie cannolis in approximately 50 to 60 minutes.
Every bite combines a crisp-chewy chocolate chip cookie shell with cool, creamy cannoli-style filling. The ricotta provides a lightly tangy contrast to the sweet dough, while confectioners’ sugar and mini chocolate chips add classic dessert flavor without requiring a complicated pastry dough.
Jump to RecipeWhy You’ll Love This Recipe
These cookie cannolis deliver the charm of a traditional cannoli with a shortcut that is friendly to busy home cooks. There is no need to mix, chill, roll, or fry a separate pastry dough; refrigerated chocolate-chip cookie dough creates the shell with very little preparation.
The contrast of textures is the main attraction. The cooled cookie shell has golden edges and a tender center, while the ricotta filling is soft, creamy, and dotted with tiny chocolate chips.
This recipe is also easy to portion for a dessert table. Each cannoli is individually filled, so guests can pick one up without slicing a cake or serving a large dish.
If you enjoy simple sweet recipes with familiar ingredients, you may also like our chocolate chip banana bread coffee cake for another comforting dessert idea.
Ingredients You’ll Need
The ingredient list is short, but each item plays an important role in the final result. Use the following amounts for about 12 cookie cannolis:
- Refrigerated chocolate-chip cookie dough: One package weighing about 16.5 ounces, or 468 grams, forms the shells.
- Part-skim ricotta cheese: One cup, or about 225 grams, creates the creamy filling. Drain it first whenever possible.
- Confectioners’ sugar: One-quarter cup, or about 30 grams, sweetens the ricotta and blends smoothly.
- Vanilla extract: One-half teaspoon gives the filling a warm bakery-style aroma.
- Miniature semisweet chocolate chips: One-quarter cup, or about 45 grams, adds the classic cannoli finish.
You will also need parchment paper, a baking sheet, and approximately 12 lightly greased metal cannoli tubes. Have a small spoon or piping bag ready for filling the shells after they cool.
For more ideas that fit a lighter meal-planning style, browse these Weight Watchers breakfast ideas and save the desserts for a planned treat.
How to Make It Step-by-Step
Step 1: Drain the ricotta before beginning, preferably in a fine-mesh strainer or cheesecloth for 30 minutes or longer. This removes excess moisture so the finished filling stays thick and the cookie shells are less likely to soften quickly.
Step 2: Heat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Lightly grease approximately 12 metal cannoli tubes, covering the surface just enough to help the baked cookie shells release.
Step 3: Divide the refrigerated cookie dough into approximately 12 equal pieces. Flatten each portion into a thin round roughly 3 inches across, working gently so the dough remains even without becoming overly warm.
Step 4: Wrap one dough round around each greased metal tube. Overlap the edges slightly to create a closed seam, then place each wrapped tube seam-side down on the parchment-lined baking sheet.
Step 5: Bake the cookie shells for about 10 to 12 minutes. Look for golden edges and centers that are still slightly soft, because the cookies will continue to firm while cooling.
Step 6: Let the shells cool on the tubes for several minutes before removing them. Carefully slide each shell off the tube, and allow the shells to cool completely before adding the filling.
Step 7: Stir the drained ricotta, confectioners’ sugar, and vanilla extract together in a bowl until smooth. Fold in the miniature semisweet chocolate chips, distributing them throughout the filling without overmixing.
Step 8: Spoon or pipe the ricotta mixture into both ends of every cooled cookie shell. Add a light dusting of confectioners’ sugar if desired, then serve soon after filling for the best shell texture.
Chef Tips for Crisp Cookie Shells
The most important preparation tip is to drain the ricotta thoroughly. Ricotta naturally contains moisture, and that liquid can make the filling loose or cause the cookie shells to soften sooner than expected.
Do not press the dough rounds too thin. They should be thin enough to wrap around the tubes but sturdy enough to lift and remove after baking.
Keep the seam slightly overlapped and place it underneath on the baking sheet. This helps the shell hold its shape as it bakes and reduces the chance that it will open around the tube.
Watch the oven closely during the final minutes. A deeply browned shell may taste overbaked and can become brittle, making it harder to remove from the cannoli tube.
For a neat presentation, use a piping bag with the end snipped open or a sturdy zip-top bag with one corner cut away. Fill from both sides so the center is packed without forcing the cookie shell to crack.
When planning a larger dessert spread, these cannolis pair nicely with other familiar baked treats such as easy Weight Watchers apple muffins.
Serving Suggestions
Serve the cookie cannolis on a platter with a light dusting of confectioners’ sugar. The white sugar against the golden shells makes the dessert look finished without needing an elaborate garnish.
For a party, arrange the cannolis in a single layer so the shells do not become crushed. Add the filling shortly before guests arrive, since the ricotta mixture gradually softens the cookies.
These treats are especially good with coffee, espresso, or unsweetened tea. The slightly bitter drink balances the sweetness of the cookie dough and filling.
If you want to create a dessert assortment, pair these cannolis with a spoonable chocolate dessert such as this chocolate banana bread pudding. The different textures make the dessert table more interesting.
Storage and Make-Ahead Advice
For the best texture, store the baked cookie shells and ricotta filling separately. Keep the shells in an airtight container at room temperature, and refrigerate the covered filling until you are ready to assemble.
Fill only as many cannolis as you plan to serve. Once filled, they are best enjoyed soon afterward while the shells still have their pleasant cookie texture.
If a few filled cannolis remain, refrigerate them in a covered container and enjoy them as soon as possible. The filling will gradually soften the shells, so they will not have exactly the same texture the next day.
Because the shells are delicate, avoid stacking them unless they are protected with parchment paper. Handle them gently when transferring them to a serving plate.
For a savory recipe to balance your dessert collection, you can also explore these Weight Watchers sweet and sour meatballs for an easy party-food option.
Weight Watchers Chocolate Chip Cookie Cannolis
Ingredients
Method
- Heat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Lightly grease approximately 12 metal cannoli tubes.
- Divide the refrigerated cookie dough into approximately 12 equal pieces. Flatten each piece into a thin round roughly 3 inches across.
- Wrap each dough round around a lightly greased metal cannoli tube, overlapping the edges slightly. Place the wrapped tubes seam-side down on the prepared baking sheet.
- Bake for about 10 to 12 minutes, until the cookie shells are golden at the edges but still slightly soft in the centers. Avoid deep browning because the shells firm as they cool.
- Let the baked shells cool on the tubes for several minutes, then carefully remove them. Cool the shells completely before filling.
- Stir together the drained ricotta, confectioners’ sugar, and vanilla extract. Fold in the miniature semisweet chocolate chips until evenly distributed.
- Spoon or pipe the ricotta filling into both ends of each cooled cookie shell. Dust lightly with additional confectioners’ sugar if desired, and serve soon after filling.
Notes
Final Thoughts
Weight Watchers Chocolate Chip Cookie Cannolis are a clever way to enjoy cannoli-inspired flavor with refrigerated cookie dough and a handful of simple ingredients. The golden shells, creamy vanilla ricotta, and miniature chocolate chips make every serving feel special without requiring advanced pastry skills.
Remember to drain the ricotta, avoid overbaking, and let the shells cool completely before filling. Those three details help protect the texture and make the cannolis easier to assemble.
Prepare the shells ahead, mix the filling while they cool, and pipe everything together shortly before serving. Whether you make them for a holiday tray, family dessert, or casual coffee break, these cookie cannolis are sure to disappear quickly.
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