1.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.

2.

In a medium bowl, mix together ricotta cheese, powdered sugar, and vanilla extract until smooth and creamy.

3.

Stir in the mini chocolate chips gently into the ricotta mixture, then refrigerate to chill before use.

4.

In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy.

5.

Add vanilla extract to the creamed butter mixture, mixing in well for even flavor distribution.

6.

In a separate bowl, whisk together all-purpose flour, baking powder, and salt until evenly combined.

7.

Gradually add the dry ingredients to the butter mixture, mixing until a dough forms.

8.

Gently fold in the crushed cannoli shells to the dough, ensuring they are evenly distributed.

9.

Use a cookie scoop to portion the dough onto the prepared baking sheet, spacing them about 2 inches apart.

10.

Bake in preheated oven for 10-12 minutes or until edges are lightly golden, then cool completely on wire racks.