These cottage cheese chocolate chip cookies are soft, chewy, and packed with just enough sweetness to keep you reaching for one more. The blended cottage cheese adds a subtle richness and a boost of protein, all while keeping the texture light and tender. They taste like the real deal—because they are.
Protein: 3 grams of protein per cookie
The protein in these cookies comes mainly from the cottage cheese, which blends right into the dough without leaving a trace. I was surprised the first time I tried it—no weird texture, no tang, just soft, slightly fluffy cookies with a little more staying power than your average batch. It’s a simple way to sneak some extra goodness into a classic treat.
Contents
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Why you will love this recipe
- Protein-packed: Cottage cheese adds extra protein without changing the flavor.
- Simple ingredients: Everything you need is probably already in your kitchen.
- Great texture: Soft in the middle with just the right amount of chew.
- Balanced sweetness: Sweet but not over-the-top sugary.
- Smart use of leftovers: A clever way to use up cottage cheese before it expires.
- Make-ahead friendly: These freeze well and taste just as good later.
Key ingredients and substitutions
- Cottage cheese: The star ingredient, it’s the secret to soft, moist cookies with added protein. Blend it smooth so it mixes evenly—full-fat or low-fat both work.
- Butter: Adds richness and helps the cookies spread. You can swap with coconut oil or a neutral oil like avocado oil if needed.
- Brown sugar: Gives a soft texture and subtle molasses flavor. If you’re out, use all white sugar—but you’ll miss that depth.
- White sugar: Balances the brown sugar and sweetens the dough. You can reduce slightly for a lower sugar option or try stevia.
- Vanilla extract: Boosts the cookie flavor and makes the dough taste like cookie dough should.
- All-purpose flour: Keeps the structure just right. You could try a 1:1 gluten-free flour blend or experiment with almond flour or oat flour, but the texture will change.
- Baking soda: Helps the cookies rise and get that soft chew.
- Salt: Balances the sweetness and makes the chocolate pop.
- Chocolate chips: Go with semisweet for classic flavor, or try dark chocolate, mini chips, or even chopped chocolate chunks for variety.
- Preheat the oven: Set it to 375°F (190°C) and line two baking trays with parchment paper so nothing sticks.
- Cream the butter and sugars: In a large bowl, use a hand mixer or wooden spoon to mix the brown sugar, white sugar, and butter until fluffy.
- Blend the cottage cheese: Make sure it’s smooth before adding it in—no lumps allowed. An immersion blender is great here. Stir it into the butter mixture with the vanilla extract.
- Mix the dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
- Combine wet and dry: Add the dry mix to the wet ingredients and stir until just combined—don’t overmix.
- Fold in the chocolate chips: Gently stir them in so they’re evenly spread throughout the dough.
- Shape the cookies: Scoop about 2 tablespoons of dough per cookie. Roll and flatten slightly if you want a more uniform shape, or just drop them onto the large baking sheet.
- Bake: Bake for 10–15 minutes until the edges are lightly golden brown. For me, 13 minutes was perfect.
- Cool and enjoy: Let them rest for 10 minutes on the tray—they’ll finish setting up as they cool.
Recipe notes and tips
- Blend the cottage cheese well: A smooth blend gives the best texture—no one wants curds in their cookie.
- Don’t skip the salt: Even a small amount sharpens the chocolate flavor and balances the sweetness.
- Chill the dough if it’s too soft: If your kitchen’s warm or the dough feels sticky, pop it in the fridge for 10–15 minutes.
- Use a cookie scoop: It helps keep the cookies uniform in size, which means they bake evenly.
- Watch the edges, not the tops: The centers might still look soft, but the golden edges mean they’re ready.
- Let them cool on the tray: They’ll firm up a bit as they cool, so don’t move them too soon.
Storage instructions
- Room temperature: Keep the cottage cheese cookies in an airtight container for up to 3 days—just make sure they’re fully cooled first.
- Fridge: Store in the fridge for up to a week if you like a firmer, chewier cookie.
- Freezer: Freeze baked cookies in a sealed bag or container for up to 2 months.
- Reheat: A quick 10-second zap in the microwave brings back that fresh-baked softness.
Variations
- Gluten-free: Use a 1:1 gluten-free baking flour to keep the texture close to the original.
- Lower sugar: Try replacing some of the sugar with stevia or monk fruit sweetener.
- Extra protein: Add a tablespoon of vanilla protein powder—just reduce the flour slightly to balance.
- Chunky chocolate: Swap chocolate chips for chopped dark chocolate or a mix of chips and chunks.
- Nutty: Add chopped walnuts or pecans for crunch and flavor.
- Spice it up: A dash of cinnamon or espresso powder adds a fun twist.
What to serve with this recipe
- Breakfast pairings: Greek yogurt, protein smoothies, or a hot mug of chai.
- Snack combos: A glass of cold milk, almond butter on the side, or fresh berries.
- Dessert spreads: Vanilla protein ice cream, peanut butter drizzle, cottage cheese brownies.
- Post-workout treat: Protein shake, hard-boiled eggs, or a handful of almonds to round it out.
Frequently asked questions
Can I make the dough ahead of time?
Yes! Chill the dough for up to 48 hours before baking, or freeze dough balls for easy cookies later.
Can I use low-fat cottage cheese?
Absolutely. Full-fat gives a richer texture, but low-fat works just fine in this recipe.
Why blend the cottage cheese?
Blending helps it mix smoothly into the dough without affecting texture—no surprise curds here.
Can I double the recipe?
Yes, and you probably should. These go fast.
Do these taste like cottage cheese?
Not at all. You get the moisture and protein, but the flavor disappears into the cookie magic.
More cottage cheese dessert recipes you will love
- Cottage Cheese Brownies
- Cottage Cheese Chocolate Mousse
- Cottage Cheese Chia Pudding
- Cottage Cheese Banana Pudding
- Snickers Frozen Cottage Cheese Bark
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Cottage Cheese Chocolate Chip Cookies Recipe
These cottage cheese chocolate chip cookies are soft, chewy, and packed with just enough sweetness to keep you reaching for one more. The blended cottage cheese adds a subtle richness and a boost of protein, all while keeping the texture light and tender. They taste like the real deal—because they are.
Ingredients
- ½ cup packed brown sugar
- ½ cup white sugar
- ¼ cup butter - room temperature
- ½ cup cottage cheese - blended smooth
- 2 teaspoons vanilla extract
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup semisweet chocolate chips
Instructions
- Preheat your oven to 375°F/190°C, and line two baking trays with parchment paper.
- In a large mixing bowl, cream together the brown sugar, white sugar, and butter with a wooden spoon or hand mixer until well combined and fluffy.½ cup packed brown sugar, ½ cup white sugar, ¼ cup butter
- Add the blended cottage cheese and vanilla extract and mix well.½ cup cottage cheese, 2 teaspoons vanilla extract
- In a separate mixing bowl, whisk together the dry ingredients.1 ¾ cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon salt
- Add the dry ingredient to the wet ingredients and mix them together until they are just combined.
- Fold in the chocolate chips.1 cup semisweet chocolate chips
- Use an ice cream scoop or spoon to scoop the cookie dough batter. For the best shape, I roll about 2 tablespoons of cookie dough batter between my palms, flattened it a little, and then pop it onto the baking tray, but you can just drop them on if you're not picky about shape. There should be 9 cookies per tray.
- Pop the cookies into the preheated oven and bake for 10-15 minutes, until the edges are beginning to turn golden (this was 13 minutes for me).
- Allow them to cool for 10 minutes and enjoy!
Notes
- Blend the cottage cheese well: A smooth blend gives the best texture—no one wants curds in their cookie.
- Don’t skip the salt: Even a small amount sharpens the chocolate flavor and balances the sweetness.
- Chill the dough if it’s too soft: If your kitchen’s warm or the dough feels sticky, pop it in the fridge for 10–15 minutes.
- Use a cookie scoop: It helps keep the cookies uniform in size, which means they bake evenly.
- Watch the edges, not the tops: The centers might still look soft, but the golden edges mean they’re ready.
- Let them cool on the tray: They’ll firm up a bit as they cool, so don’t move them too soon.
Storage instructions
- Room temperature: Keep the cottage cheese cookies in an airtight container for up to 3 days—just make sure they’re fully cooled first.
- Fridge: Store in the fridge for up to a week if you like a firmer, chewier cookie.
- Freezer: Freeze baked cookies in a sealed bag or container for up to 2 months.
- Reheat: A quick 10-second zap in the microwave brings back that fresh-baked softness.
Nutritional Information
Calories: 175kcal | Carbohydrates: 26g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 144mg | Potassium: 85mg | Fiber: 1g | Sugar: 15g | Vitamin A: 86IU | Calcium: 18mg | Iron: 1mg
