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