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Ricotta Cookies with Soft Chocolate Heart

Delightful cookies that combine creamy ricotta with a chocolatey center, soft and fluffy, perfect for any dessert table.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 1 hour 25 minutes
Servings: 20 cookies
Course: Dessert, Snack
Cuisine: Italian
Calories: 80
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 250 g ricotta
  • 100 g erythritol or sugar Use erythritol for a low-calorie option.
  • 80 g coconut butter or regular butter
  • 60 g seed oil
  • 200 g type 1 flour
  • 1 teaspoon baking powder
For the filling
  • 200 g chocolate cream or light jam

Method
 

Preparation
  1. Freeze the filling: Divide the chocolate cream into about 20 small balls on a tray lined with parchment paper and freeze for 1 hour.
  2. 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.
  3. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 1 hour to firm up the dough.
  4. 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.
  5. 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.

Notes

To serve, arrange cookies on a decorative platter. They pair well with tea or coffee and can be enjoyed warm or at room temperature. For an extra touch, dust with powdered sugar or serve with fresh berries.