Description
These Soft Ricotta Cookies are a delightful treat, featuring a soft, cake-like texture filled with a rich molten pistachio-chocolate center. Perfect for a special dessert or an afternoon snack, these cookies bring together the creamy flavor of ricotta cheese with the crunch of pistachios and the indulgence of chocolate.
Ingredients
Scale
- 1 cup ricotta cheese
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chopped pistachios
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the ricotta cheese, butter, and sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Fold in the chopped pistachios and chocolate chips.
- Roll the dough into small balls and place them on the prepared baking sheet.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- To achieve a molten center, ensure that the chocolate chips are evenly distributed but not fully melted during baking, creating pockets of gooey chocolate inside.
- For an extra burst of flavor, you can sprinkle the cookies with a pinch of sea salt before baking.
- If you prefer a slightly firmer texture, refrigerate the dough for 30 minutes before baking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes