Ricotta Cookies with Soft Chocolate Heart
Ricotta Cookies with Soft Chocolate Heart are a delightful treat that perfectly balances the creamy richness of ricotta with a surprise chocolatey center. These cookies are soft, fluffy, and incredibly easy to make, making them a fantastic addition to any dessert table. Whether you’re looking for a sweet snack or a unique dessert for a gathering, these cookies are sure to impress family and friends alike.
Ingredients
- 250 g of ricotta
- 100 g of erythritol or sugar
- 80 g of coconut butter or regular butter
- 60 g of seed oil
- 200 g of type 1 flour
- 1 teaspoon of baking powder
- 200 g of chocolate cream or light jam
Directions
- Freeze the filling: Divide the chocolate cream into about 20 small balls on a tray lined with parchment paper and freeze for 1 hour.
- Prepare the cookie dough: In a bowl, mix the ricotta, erythritol (or sugar), and coconut butter until well combined. Gradually add in the flour and baking powder until a soft dough forms.
- Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 1 hour to firm up the dough.
- Form the cookies: Take about 30-35 g of the chilled dough, flatten it in your hand, place a piece of frozen chocolate or a spoonful of jam in the center, and carefully form a ball around it, sealing the edges tightly.
- Bake: Preheat your oven to 180°C and place the dough balls on a tray lined with parchment paper. Bake for about 15 minutes or until they are lightly golden.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 1 hour 25 minutes (includes chilling time)
Servings: Approximately 20 cookies
Nutrition Info: Approx. 80 calories per cookie (based on erythritol and light jam)
How to serve
To serve Ricotta Cookies with Soft Chocolate Heart, arrange them on a decorative platter. They pair wonderfully with a cup of tea or coffee and can be enjoyed warm or at room temperature. For an extra touch, dust them with powdered sugar or serve with fresh berries on the side to enhance their sweetness.
FAQs
Can I use regular sugar instead of erythritol?
Yes, you can substitute erythritol with an equal amount of regular sugar if you prefer a non-sugar alternative.
How should I store these cookies?
Store your Ricotta Cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Can I freeze the cookies?
Absolutely! Once baked, let them cool completely, then freeze them in an airtight container or freezer bag for up to 2 months. Thaw them at room temperature before serving.
Ricotta Cookies with Soft Chocolate Heart
Ingredients
Method
- Freeze the filling: Divide the chocolate cream into about 20 small balls on a tray lined with parchment paper and freeze for 1 hour.
- Prepare the cookie dough: In a bowl, mix the ricotta, erythritol (or sugar), and coconut butter until well combined. Gradually add in the flour and baking powder until a soft dough forms.
- Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 1 hour to firm up the dough.
- Form the cookies: Take about 30-35 g of the chilled dough, flatten it in your hand, place a piece of frozen chocolate or a spoonful of jam in the center, and carefully form a ball around it, sealing the edges tightly.
- Bake: Preheat your oven to 180°C and place the dough balls on a tray lined with parchment paper. Bake for about 15 minutes or until they are lightly golden.
