These cottage cheese chocolate chip cookies feature whipped cottage cheese which gives them incredible flavor and a boost of protein. You’ll love this easy-to-make cookie recipe.
If you’ve been here a while, you know how much we love using cottage cheese in unique ways (ahem, lookin’ at you, cookies and cream cottage cheese ice cream, cottage cheese buffalo chicken dip, and super creamy cottage cheese alfredo).
And these cottage cheese chocolate chip cookies are based on our ricotta cookies on The Cheese Knees, but we wanted to try and replace the ricotta with blended cottage cheese, and ohhh my gosh, these cookies might be our new fave — they’re super soft and a little fluffy, and pack amazing flavor. Plus, you know they’re a higher protein dessert thanks to our good friend cottage cheese.
Cottage Cheese Chocolate Chip Cookies – What You Need
All-purpose flour: The base stuff for these awesome cookies, giving them their structure and texture.
Semi-sweet chocolate chips: Gotta have those little chocolate surprises in every bite, right?
Blended cottage cheese: Yep, you read that right! Adds moisture, tenderness, and a hint of tang to our cookies.
Baking soda: Helps the cookies puff up nice and even while they bake.
Baking powder: Adds a bit of fluffiness to our cookies.
Salt: Just a pinch to balance out all that sweet and make the flavors pop.
Unsalted butter: Gives our cookies that buttery goodness and makes ’em nice and soft.
Brown sugar: Sweetens the deal and gives our cookies a chewy, caramelized vibe.
Egg yolk: Helps hold everything together and adds a bit of richness to the mix.
Vanilla extract: Just a splash to give our cookies that cozy, vanilla goodness.
Our Favorite
Beast Blender
The Beast Blender is our go-to blender for smoothies, dips, soups, and everything in between. It’s the perfect size and moderately priced. Oh, and oh-so powerful!
Easy Recipe Swaps & Variations
Chocolate chips: We love the classic taste of chocolate chips in cookies, but feel free to substitute 1:1 for any other yummy cookie toppings like butterscotch chips, white chocolate chips, nuts, or m&ms.
Vanilla extract: Have another favorite extract to bake with? Go for it! Almond extract would be delicious.
Note: We have NOT tested these cookies with any flour or egg alternatives.
What kind of cottage cheese should I use?
We recommend avoiding non-fat cottage cheese, and using either 2% or 4% for this recipe for a few reasons:
- Texture: full-fat cottage cheese has less water/moisture than nonfat, making the texture when blended more similar to a higher fat yogurt than a water-y nonfat yogurt. Using a 2% or 4% cottage cheese will also ensure that your cookie dough isn’t too runny.
- Taste: full-fat cottage cheese will give these cookies a richer taste.
Top Tips for These Cookies
Don’t use non-fat cottage cheese: Non-fat cottage cheese has a higher moisture/water content, which will result in a runnier blended cottage cheese. This will also cause the dough to be too thin.
Blend the cottage cheese until smooth: It is important to blend the cottage cheese thoroughly so it is smooth. If there are any chunks left, they will stay whole in the cookies.
Press the cookie dough down before baking: If you do not slightly press these cookies down, they will end up in a dome shape. If you forget to do this, they will look different, but still taste the same 😀
Storage and Freezing Instructions
Let these cookies cool completely before storing them in an airtight container. Be sure the chocolate chips are cooled before stacking them.
Freezer instructions: Once the cookies have cooled, place them into a freezer-safe bag and freeze for up to 3 months.
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Cottage Cheese Chocolate Chip Cookies
Ingredients
Dry
- 1.25 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup semi-sweet chocolate chips
Wet
- ¼ cup unsalted butter ½ stick, softened
- ⅓ cup brown sugar
- 1 large egg yolk
- ½ cup blended cottage cheese 2% or 4%
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350℉. Line a baking sheet with parchment paper.
- Place all of the dry ingredients into a bowl and mix to combine. Set aside.
- In a large mixing bowl, add the butter and brown sugar. Using a hand mixer, mix until light and fluffy, about 4 minutes.
- Add the egg yolk to the butter and sugar and mix to combine.
- Next, add the cottage cheese and vanilla to the bowl and mix until combined.
- Slowly add the dry ingredients to the wet and mix using the hand mixer until just combined.
- Using a 1.5 tablespoon scoop, scoop the dough and place it on a cookie sheet. Press down on the cookies to slightly flatten.
- Bake for 10-12 minutes.
- Remove from the oven, let sit for 2-3 minutes on the hot baking sheet, and then transfer the cookies to a cooling rack.
Tips & Notes
- Don’t use a non-fat cottage cheese as it has too high of a water/moisture content for this cookie batter.
- It is important to blend the cottage cheese thoroughly so it is smooth. If there are any chunks left, they will stay whole in the cookies.
- If you do not slightly press these cookies down, they will end up in a dome shape. They will look different but still taste the same.
Watch It
Nutrition facts
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Photography: photos taken in this post are by Erin from The Wooden Skillet.
