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Weight Watchers Chocolate Chip Cookie Cannolis Recipe

Weight Watchers Chocolate Chip Cookie Cannolis

Golden chocolate chip cookie shells are wrapped around cannoli tubes, baked, and filled with sweet vanilla ricotta and miniature semisweet chocolate chips. This easy dessert makes about 12 cannolis.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 1 hour
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Cookie Shells
  • 1 package, about 16.5 ounces (468 g) Refrigerated chocolate-chip cookie dough
Ricotta Filling
  • 1 cup, about 225 g Part-skim ricotta cheese, preferably drained
  • 1/4 cup, about 30 g Confectioners’ sugar
  • 1/2 teaspoon Vanilla extract
  • 1/4 cup, about 45 g Miniature semisweet chocolate chips

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Lightly grease approximately 12 metal cannoli tubes.
  2. Divide the refrigerated cookie dough into approximately 12 equal pieces. Flatten each piece into a thin round roughly 3 inches across.
  3. 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.
  4. 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.
  5. Let the baked shells cool on the tubes for several minutes, then carefully remove them. Cool the shells completely before filling.
  6. Stir together the drained ricotta, confectioners’ sugar, and vanilla extract. Fold in the miniature semisweet chocolate chips until evenly distributed.
  7. 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

Drain the ricotta in a fine-mesh strainer or cheesecloth for 30 minutes or longer to keep the filling thick and help prevent soggy shells. Do not overbake the cookies, since they become firmer as they cool. For the best texture, fill shortly before serving.