Who says that you can’t fill a cannoli with anything other than traditional cannoli filling? Not me I tell you. These little shells were a complete blank canvas for me this evening when I got the idea. Don’t get me wrong, I love a great cannoli. I am a cannoli-Holic so filling them with some wonderful and easy cookie dough was just the ticket. The cookie dough recipe requires no “eggs” in the recipe so it’s super easy and totally SAFE to eat and enjoy!!
12 small cannoli shells ( or 6 large)
2 cups powdered sugar
1 stick butter ( room temp)
1 can (14 oz) sweetened condensed milk
1 tablespoon real maple syrup ( you can use traditional vanilla extract but, I love this substitution)
1/2 teas salt
1 cup packed brown sugar
1 bag semi sweet chocolate chips
Cream butter, sugar and maple syrup ( or vanilla extract)
Add in 1 cup of powdered sugar at a time while mixing and add salt.
Once powdered sugar and salt is combined into mix, pour in canned condense milk and mix till cookie dough is combined
Once mixture is fully incorporated, fold chocolate chips into mix
Fill a large plastic food storage bag with cookie dough mix and cut the tip of the bag ( about 1/4 inch) to fill your cannoli’s. Fill each cannoli with about 2 tablespoons of filling ( more for larger sized cannoli’s)
Once cannoli’s are filled, Drizzle each cannoli with either melted chocolate, ganache or dust some powdered sugar over the top for garnish.
Prep time: 10 mins
Serves 6-12 peeps