This cottage cheese chocolate chip cookie recipe turns a familiar favorite into a slightly tangy, extra-tender cookie. Cottage cheese adds moisture and a subtle creaminess, while chocolate chips provide the comforting sweetness and gooey bites you expect. These cookies bake up soft at the center with lightly golden edges and a pleasant milky aroma. If you enjoy cottage-cheese-forward bakes, try a similar flavor profile in this Warm Blueberry Cottage Cheese Bake for a different treat.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Total Time: 27 minutes
- Servings: About 24 cookies
- Difficulty Level: Easy
Nutrition Information
(Approximate per cookie, based on 24 cookies)
- Calories per serving: 150 kcal
- Protein: 3 g
- Carbohydrates: 23 g
- Fat: 6 g
- Fiber: 1 g
- Sugar: 12 g
- Sodium: 110 mg
Why Make This Cottage Cheese Chocolate Chip Cookies
Cottage cheese makes these cookies soft, moist, and slightly tangy — a nice contrast to the sweet chocolate chips. The texture is tender rather than crisp, with a smell of warm vanilla and butter. These cookies are a great way to use up cottage cheese and they feel a bit lighter than some traditional recipes because of the added moisture from the cheese. They work for snacks, school lunches, or casual dessert plates.
How to Make Cottage Cheese Chocolate Chip Cookies
This recipe is straightforward. You cream butter and sugar, add cottage cheese and egg for moistness, mix in dry ingredients, fold in chips, then scoop and bake. The method keeps mixing simple and avoids overworking the dough so cookies stay tender.
Ingredients:
- 1 cup cottage cheese
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
Directions:
Step 1: Preparation
Preheat the oven to 350°F (175°C). Grease a baking sheet lightly or line it with parchment paper. Measure out all ingredients so they are ready to use.
Step 2: Mixing
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the cottage cheese, egg, and vanilla extract, mixing until well combined. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chips gently so they are evenly distributed.
Step 3: Baking
Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes or until the edges are lightly golden and the centers look set but still soft.
Step 4: Finishing
Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. Cooling helps the cookies set and prevents them from breaking.
How to Serve Cottage Cheese Chocolate Chip Cookies
Serve warm for gooey chocolate chips and a soft center. They pair well with a cold glass of milk, a cup of coffee, or vanilla ice cream for dessert. For a casual gathering, arrange on a platter with fresh fruit. If you want a fancier presentation, dust lightly with powdered sugar or serve with a small scoop of whipped cream.
How to Store Cottage Cheese Chocolate Chip Cookies
- Room temperature: Store in an airtight container for up to 3 days. Place a slice of bread in the container to keep them soft.
- Refrigerator: Keep in an airtight container for up to 7 days; bring to room temperature or warm briefly before serving.
- Freezer: Freeze baked cookies in a single layer on a sheet pan until firm, then transfer to a freezer bag for up to 3 months. Thaw at room temperature or warm in a low oven.
Expert Tips for Perfect Cottage Cheese Chocolate Chip Cookies
- Use full-fat cottage cheese for the creamiest texture and best flavor. Low-fat varieties work but can yield a slightly drier cookie.
- If your cottage cheese has large curds, pulse briefly in a blender or food processor for a smoother dough.
- Don’t overmix once you add flour — overworking develops gluten and makes cookies tough.
- Chill the dough 15–30 minutes if it feels too soft to shape; chilled dough produces neater cookies.
- For even baking, rotate the sheet pan halfway through the bake time.
- Measure flour by spooning into the cup and leveling off to avoid dense cookies.
- For a softer cookie, pull them from the oven when the centers still look slightly underbaked — they’ll finish setting as they cool.
Delicious Variations
- Oat and Honey: Replace 1/2 cup flour with 1/2 cup rolled oats and add 2 tablespoons honey for chewiness.
- Raisin and Nut: Swap half the chocolate chips for raisins and add 1/2 cup chopped walnuts.
- Lemon-Chocolate: Add 1 teaspoon lemon zest and use white chocolate chips for a bright twist.
- Cocoa Boost: Replace 1/4 cup flour with 1/4 cup unsweetened cocoa powder for chocolate cottage cheese cookies.
- Peanut Butter Swirl: Fold in 1/4 cup peanut butter with the chocolate chips for a nutty ribbon of flavor.
Frequently Asked Questions
Q: Will these cookies work with low-fat cottage cheese?
A: Yes. Low-fat cottage cheese will work, but cookies may be slightly less rich and tender. You can add 1 tablespoon extra butter or a splash of milk to improve moisture.
Q: Can I use dry curd cottage cheese or ricotta instead?
A: Ricotta is a good substitute and gives a similar creamy texture. Dry curd cottage cheese is drier; blend it smooth and consider adding a tablespoon of milk or melted butter.
Q: Can I make the dough ahead of time?
A: Yes. Store the dough in the refrigerator for up to 24 hours. If frozen, form balls and freeze on a sheet pan until firm, then transfer to a bag; bake from frozen adding 1–2 minutes to the bake time.
Q: How do I prevent the cookies from spreading too much?
A: Make sure butter is softened, not melted. Chill dough briefly before scooping if your kitchen is warm. Also, avoid flattening the dough balls before baking.
Q: Can I make these gluten-free?
A: Replace the all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum. Texture may vary slightly, but the cottage cheese helps maintain moisture.
Q: How do I keep cookies soft for longer?
A: Store in an airtight container with a slice of bread or a piece of apple to maintain moisture. Avoid refrigerating if you prefer very soft cookies — refrigeration can dry them out unless sealed well.
Q: Why do my cookies come out crumbly?
A: Crumbly results from too much flour, not enough fat, or not enough liquid. Measure flour properly and ensure cottage cheese and egg are included as written. If needed, add 1–2 teaspoons of milk to help bind the dough.
Conclusion
These cottage cheese chocolate chip cookies are an inviting twist on a classic — soft, slightly tangy, and full of chocolate pockets in every bite. They’re quick to mix, forgiving to bake, and delicious warm or cooled. If you want another simple cottage-cheese-based cookie idea or inspiration, check this version of Easy Cottage Cheese Chocolate Chip Cookies – Hungry Happens for variations and tips. Give these cookies a try and enjoy the extra tenderness that cottage cheese brings — you might be surprised how often you reach for this recipe.
Print
Cottage Cheese Chocolate Chip Cookies
- Total Time: 27
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These cottage cheese chocolate chip cookies are soft, slightly tangy, and full of gooey chocolate chips, making them a delightful treat.
Ingredients
- 1 cup cottage cheese
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease a baking sheet lightly or line it with parchment paper. Measure out all ingredients so they are ready to use.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the cottage cheese, egg, and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chips gently.
- Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes or until the edges are lightly golden and the centers look set but still soft.
- Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
Notes
For best results, use full-fat cottage cheese. Store cookies in an airtight container with a slice of bread to keep them soft. These cookies are great served warm with milk or coffee.
- Prep Time: 15
- Cook Time: 12
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 110mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
