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Chocolate Cannoli Sandwich Cookies Recipe

Chocolate Cannoli Sandwich Cookies

Recipe courtesy Ted Allen for Food Network Magazine

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (24)

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Average Rating:

Total Reviews: 24

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  • on March 03, 2013

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    These cookies are fantastic! I've made them twice now without having any issues. The only substitution I make is to use Starbucks hot cocoa mix instead of regular cocoa. That was by mistake the first time (I didn't have enough cocoa, but after reading that some people found the cookies bland or not sweet enough, I'm not going to take the chance to make them per the instructions.

    And the chocolate chips are NOT optional. :o

    Definitely refrigerate the cookie log overnight and then cut and bake them straight out of the fridge. They will be thin and wafer-like, but heavenly. Don’t over-bake them, but they will soften up as they cool (and in the fridge.

    As far as the filling - I've never had an issue. I mix it on med-high in a stand mixer until it gets nice and thick without having to add anything extra. Refrigerate that overnight too to ensure it stays firm.

    Enjoy!

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  • on July 26, 2012

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    These are the most tasty cookies ever. They are perfect paired with a good red wine. They are rich enough to be a considered a snack. If you like sweet and salty you're going to have your socks knocked off. This is definitely something you want to make a day ahead and bake/ assemble next day. Keep filling refriedgerated till ready to use and keep cookies refridgerated until ready to serve. This is one of those recipes that I crave and have to pull out. Especially great desert for Lasagna and like I said a good Red Wine. Still drooling.

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  • on February 23, 2012

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    Cookies were delicious, but the filling was disaster. I tried many of the recommendations others posted and nothing worked. I think next time I make this I'll use a traditional cannoli filing that will hold up better.

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  • on February 14, 2012

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    I wanted so badly to love this recipe because I just love cannolis. But the filling just didn't come out right for me. It was too thin. I tried to add some cream cheese as I saw another person did, but it didn't do the trick. I also tried to refrigerate the filling. The two tastes together, I just didn't care for. Not going to keep this one in the recipe box. :(

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  • on December 26, 2011

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    These are really rich! I made both the dough and filling a day before and having the filling set in the fridge was huge. I like the post about sin cream cheese because even though my filling set for a day, when I went to assemble the filling got soft again. I didn't have a problem with my cookies spreading or becoming too thin, they were perfect and I cute mine at about 1".

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  • on December 24, 2011

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    I made these cookies and received RAVE reviews. They have great flavor and looked very impressive. I did make the cookies much smaller (about 1.5" dia which seemed to help with the spreading. I also added 1 package of cream cheese to the filling to thicken it up which worked like a charm and made the filling extra creamy. These cookies were good right after I made them but having them set up in the fridge for a few hours took them over the top. I will absolutely make these cookies again.

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  • on May 10, 2011

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    I am not big on sweets, but this is a fabulous fancy cookie. A bit of work, but they came out perfectly! I left the cookie dough in the fridge overnight and cut the log into slices while it was still very cold. I doubled the recipe for the cookies themselves, not though for the filling. I ended up with 40 "stuffed" cookies and 12 single cookies, which are also delicious by themselves. These cookies definitely benefit from using good cocoa powder.

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  • on April 02, 2011

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    I liked these cookies and would make them again, but with a few tweaks. My cookies came out fine, but were almost bitter. I didn't have the chocolate chips so I went ahead and skipped them since the recipe said optional which I wouldn't do again. The filling tasted great, but I would either mix it a little longer or let it chill in the fridge for a while so it could be a little thicker so the cookies would sandwich together easier. I also had quite a bit of filling left after I had sandwiched all the cookies together.

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  • on December 14, 2010

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    I just made these cookies. They were easy to make and turned out great! I froze them overnight outside (it's really cold here and cut them 1" thick. They spread perfectly and didn't fall apart. The cookies weren't thick at all. I froze the filling until it was alittle thick to make spreading easier. I'll definately make these again!

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  • on December 03, 2010

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    I didn't rate it yet because I am going to make them later today. Do you think the reason some user's cookies came out flat was due to old baking soda? I notice if I use baking soda that has been opened for more than 4 months my cookies come out flatter than when I use a brand new box. hmmm

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