A stack of soft cottage cheese chocolate chip cookies with gooey chocolate chips, slightly crinkled tops, and a cozy homemade look on a plate.
Cottage cheese chocolate chip cookies are the cozy, viral-style treat you’ll want to make on repeat. They’re soft, lightly chewy, and packed with chocolate chips—plus the cottage cheese adds moisture and a little protein boost. These cookies are perfect for weeknight baking, lunchbox treats, and anytime you want something sweet but still satisfying.
Introduction
If you love chocolate chip cookies but want a recipe that feels a little more filling, cottage cheese chocolate chip cookies are such a fun twist. The cottage cheese keeps the cookies tender and soft, and the dough comes together fast.
The standout trick is blending the cottage cheese until smooth. That helps the cookies bake evenly without little curds, and it gives you that soft, bakery-style texture. Trust me, don’t skip that quick blend.
These cookies have become a fan-favorite because they’re easy, different in the best way, and they taste like classic chocolate chip cookies—just extra soft and cozy.
Why You’ll Love These Cottage Cheese Chocolate Chip Cookies
- Soft and cozy: Tender cookies with melty chips and lightly golden edges.
- Easy weeknight baking: Simple mixing and quick bake time.
- High-protein boost: Cottage cheese adds extra staying power.
- Family-friendly: Classic chocolate chip flavor everyone loves.
- Great for meal prep: Cookies keep well for snacks all week.
Ingredients for Cottage Cheese Chocolate Chip Cookies
- Cottage cheese (1 cup) – adds moisture and protein; blend smooth for best texture.
- Unsalted butter, softened (1/2 cup) – rich flavor; use room temp so it creams well.
- Brown sugar (3/4 cup) – chewy texture and caramel flavor; light or dark both work.
- Granulated sugar (1/4 cup) – helps cookies spread slightly and get crisp edges.
- Eggs (2) – binds the dough and helps lift.
- Vanilla extract (2 teaspoons) – classic cookie flavor.
- All-purpose flour (2 1/4 cups) – structure; spoon and level so you don’t pack it in.
- Baking soda (1 teaspoon) – helps rise and browning.
- Salt (3/4 teaspoon) – balances sweetness.
- Chocolate chips (1 1/2 cups) – the best part; use semi-sweet or dark.
Helpful note: Pre-shredded anything isn’t involved here, but the same idea applies—fresh ingredients usually taste better. Fresh vanilla and decent chocolate chips matter.
Cottage Cheese Chocolate Chip Cookies Recipe Step-by-Step
- 1. Preheat: Heat oven to 350°F. Line 2 baking sheets with parchment.
- 2. Blend: Blend cottage cheese 20–30 seconds until smooth and creamy. This keeps the cookie texture even.
- 3. Cream: Beat butter, brown sugar, and granulated sugar on medium speed for 2 minutes until fluffy.
- 4. Mix: Beat in eggs and vanilla until smooth. Add blended cottage cheese and mix just until combined.
- 5. Combine: In a separate bowl, whisk flour, baking soda, and salt. Add to wet ingredients and mix on low until no dry flour remains.
- 6. Fold: Stir in chocolate chips. Chill dough 20 minutes if it feels very soft.
- 7. Bake: Scoop 2-tablespoon mounds onto sheets, spacing 2 inches apart. Bake 10–12 minutes until edges are lightly golden and centers look set.
- 8. Cool: Cool 10 minutes on the pan, then move to a rack. If you want perfectly round cookies, gently nudge the edges with a spoon right out of the oven.
Tips for Perfect Cottage Cheese Chocolate Chip Cookies
- Blend cottage cheese so the dough is smooth and consistent.
- Don’t overmix after adding flour—mix just until combined.
- Chill dough if cookies spread too much.
- Pull cookies when edges are golden but centers still look soft.
- Use parchment for even baking and easy release.
Variations & Substitutions
- Mini chips: Use mini chocolate chips for more chocolate in every bite.
- Add nuts: Stir in 1/2 cup chopped walnuts if you like crunch.
- Dairy swap: Use lactose-free cottage cheese if needed (blend smooth).
- Extra cozy: Add 1/2 teaspoon cinnamon to the dry ingredients.
- “Lazy” version: Use a cookie scoop and bake a single sheet at a time for easy timing.
Make-Ahead & Freezing
Fridge: Store cookies in an airtight container 3–5 days.
Freezer: Freeze baked cookies up to 2 months. Thaw at room temp.
Freeze dough: Scoop dough balls and freeze on a tray, then bag. Bake from frozen at 350°F, adding 1–2 minutes.
Serving Suggestions & Pairings
- Cold milk or a warm latte
- Fresh fruit on the side for a snack plate
- Pack into lunchboxes as a sweet treat
- Crumble over yogurt for a fun dessert bowl
Recipe Card
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 24 cookies
Category: Dessert
Method: Bake
Cuisine: American
Diet: Vegetarian
Reader Review: I was shocked how soft these were. Blending the cottage cheese is the trick—my family ate half the batch the same day.
If you make these cottage cheese chocolate chip cookies, leave a rating and comment. Would you add extra chips or keep it classic?