Preparation

• Preheat your oven to 350°F (175°C).
• In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy.
• Beat in the eggs one at a time, ensuring each is fully incorporated. Stir in the vanilla extract.
• In a separate bowl, whisk together all-purpose flour, baking soda, salt, and ground cinnamon.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in mini chocolate chips if using.
• Drop rounded portions of dough onto prepared baking sheets, spacing them about 2 inches apart.
• Bake for 10-12 minutes until the edges are lightly golden. Let cool before transferring to wire racks.
• In a mixing bowl, combine ricotta cheese, powdered sugar, vanilla extract, and ground cinnamon. Mix until smooth.
• Gently fold in mini chocolate chips into the ricotta mixture.
• Spread or pipe a generous amount of filling onto one cookie, topping with another cookie to create a sandwich.
• If desired, roll edges of filling in chopped pistachios. Refrigerate assembled sandwiches for 30 minutes.
• Serve chilled or at room temperature.