Cottage Cheese Chocolate Chip Cookies

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!

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.

We recommend avoiding non-fat cottage cheese, and using either 2% or 4% for this recipe for a few reasons:

1. 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.
2. 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.