Duration:
Prep Time: 35 minutes
Cook Time: 15 minutes
Servings: 18 cookies
Ingredients
- ¾ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 ½ cups flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup ricotta cheese
- 6 ounces cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon lemon zest
- ¼ teaspoon cinnamon
- ¼ cup mini chocolate chips, plus more for topping
Directions
- Cream together the butter, granulated sugar, and brown sugar with a hand mixer or stand mixer until smooth.
- Add the eggs and vanilla extract and continue mixing until combined.
- In a separate large bowl, whisk together the flour, baking powder, and salt until combined.
- Slowly add the dry ingredients to the butter mixture, about ⅓ at a time, and mix until well combined and no dry streaks remain.
- Scoop the cookie dough into tablespoon-sized balls and place them on a parchment-lined cookie sheet. Use your thumb, the back of a teaspoon, or the bottom of a wooden spoon to press an indentation in the center of each ball.
- Transfer the cookie dough to the freezer and chill for 15 minutes.
- Preheat the oven to 350 F.
- Bake the chilled cookies in the preheated oven for 12-15 minutes until the edges start to turn golden brown. (Check on them halfway through. If the cookies have puffed up in the center, use the back of a teaspoon to press the centers back down, and continue baking until done.)
- Let the cookies cool completely.
- Use a hand mixer or stand mixer to combine the ricotta, cream cheese, and powdered sugar until fluffy.
- Mix in the lemon zest and cinnamon, then fold in the chocolate chips.
- Transfer the filling into a piping bag, then pipe the filling into the center of each cooled cookie. Top with additional mini chocolate chips, if desired, and serve.
