Calling all Super Bowl party planners! Craving a crowd-pleasing appetizer that’s both delicious and easy to whip up? Look no further than these delightful chocolate chip ricotta cookies. They are uniquely made with Pillsbury crescent roll dough and come in pinwheel form. You’ll get plenty of excited “Ooo what are those?!” when you bring these to the table. They are melt in your mouth good. And it gives your guests some variety from the typical chocolate chip cookie. It’s like a cannoli and a cookie had a baby!
With just a handful of ingredients, you can create a sweet and savory treat that will disappear faster than a touchdown pass. Best of all, these bite-sized wonders are perfect for portion control, clocking in at a budget-friendly 3 Weight Watchers each. So ditch the stress and impress your guests with this fuss-free recipe that’s sure to be a touchdown on game day!
Three reasons why you need to make this recipe!
No one else will be making cookies like this!
These chocolate chip ricotta cookies are here to impress – with presentation and flavor!
You need just six ingredients.
These cookies are perfect for whipping up in a dash because you don’t need a whole list of ingredients. You likely already have three of the ingredients stocked in the pantry.
They’re low in sugar.
Typical chocolate chip cookies have about 9 grams of sugar. These chocolate chip ricotta cookies have just 3 grams of sugar, reducing your sugar intake by at least two-thirds!
Ingredients you need to make Chocolate Chip Ricotta Cookies:
- 1 package reduced fat Pillsbury crescent rolls
- ¼ cup light cream cheese softened
- ¼ cup light ricotta
- 2.5 tablespoon icing sugar or confectionary sugar
- ½ teaspoon vanilla extract
- 1.5 tablespoon mini chocolate chips
How to make Chocolate Chip Ricotta Cookies (step by step):
- Unroll the crescent dough into 2 pieces of 4 rolls. Pinch together any open seams.
- In a small bowl, mix together the cream cheese, ricotta, icing sugar, and vanilla extract.
- Spread evenly onto the two dough pieces.
- Sprinkle ¾ tablespoon of chocolate chips onto each piece.
- Roll up and pinch the ends closed. Place both of the rolls in the freezer for 20 minutes to firm up.
- Once you have 10 minutes left, preheat the oven to 375F and spray a large baking sheet with nonstick cooking spray.
- Remove from the freezer and cut each roll into 9 pieces using a serrated knife.
- Place on the baking sheet and bake in the oven for 10-12 minutes checking often so they don’t brown too much.
- Serve immediately and enjoy!
Makes 18 cookies. Nutrition info for 1 cookie: Calories 60, Fat 2 g, Saturated fat 1.07 g, Carbs 8 g, Fiber 0 g, Sugars 3.41 g, Sodium 117.52 mg, Protein 1 g.
WW Points For Chocolate Chip Ricotta Cookies
- Reduced fat Pillsbury crescent rolls 27 points
- Light cream cheese softened 6 points
- Light ricotta 2 points
- Icing sugar or confectionary sugar 5 points
- Vanilla extract 0 points
- Mini chocolate chips 5 points
3 points per serving based on the WW app recipe creator.
If you’re using an older version of WW, check out these points below.
Personal Points- 2 depending on your 0PP foods
Freestyle SP- (blue & purple) 2 using WW recipe builder
Smart Points- (green) 2 using SP calculator
Points Plus- 2 using PP calculator
Different ways to change up this recipe:
- Try using fat free cream cheese to reduce the points even more. Great Value is an easy brand to find when looking for fat free cream cheese.
Tips and Tricks for Making Chocolate Chip Ricotta Cookies:
- The best way to cut the pinwheels is to slowly cut down into your dough and then once the knife is in the dough, quickly cut the rest of the way and push off with your knife. If you try cutting slowly all the way down your pinwheels might be messy.
- These pinwheels will keep in the fridge for up to five days, although they may be softer than when freshly baked. They do not freeze and reheat well.
Similar recipes you’ll enjoy:
Chocolate Chip Ricotta Cookies
Ingredients
- 1 package reduced fat pillsbury crescent rolls
- 1/4 cup light cream cheese, softened
- 1/4 cup light ricotta
- 2.5 Tbsp icing sugar, confectionary sugar
- 1/2 tsp vanilla extract
- 1.5 Tbsp mini chocolate chips
Instructions
- Unroll the crescent dough into 2 pieces of 4 rolls. Pinch together any open seams.
- In a small bowl, mix together the cream cheese, ricotta, icing sugar, and vanilla extract.
- Spread evenly onto the two dough pieces. Sprinkle ¾ tablespoon of chocolate chips onto each piece.
- Roll up and pinch the ends closed. Place both of the rolls in the freezer for 20 minutes to firm up.
- Once you have 10 minutes left, preheat the oven to 375F and spray a large baking sheet with nonstick cooking spray.
- Remove from the freezer and cut each roll into 9 pieces using a serrated knife.
- Place on the baking sheet and bake in the oven for 10-12 minutes checking often so they don't brown too much.
- Serve immediately and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Looks so yummy, I think I’ll make and take with me on my business trip for my co-workers :). As always love the recipes!
Thank you!! These pinwheels are so good, warm or cold..they were the perfect treat 🙂 Enjoy your business trip! Don’t work too hard 😉
These were DELISH! I had trouble with the reduced fat dough, it was really loose and hard to work with, so mine were not as pretty as yours but they were so very good. A word to the wise though, I wish I had only baked half a batch at a time, because I didn’t stop at two like I planned. 😉
Yes well I guess anything yummy is like that right 😉 Cutting pinwheels can always be tricky, I find it best to use a good serrated knife and start to cut into the dough, once your through the top part of the dough push down quick with knife and then push off.. Hope that makes sense.. and you can always leave them in the freezer a little longer to firm up the dough
Could I just cook 2 at a time. Leave the rest frozen until ready to use.
Yeah I think so.. Good idea cause it’s tempting to eat more, they are so yummy 😉