A stack of soft cottage cheese chocolate chip cookies with melty chips, shot in soft natural daylight.
These cottage cheese chocolate chip cookies are soft, chewy, and secretly packed with extra
protein thanks to cottage cheese. The cottage cheese melts into the dough for a tender
texture, while brown sugar keeps the edges cozy and golden. They taste like classic cookies,
just a little more satisfying.
Introduction
If you want a cookie that tastes like the classic but feels a little more filling, these
cottage cheese chocolate chip cookies are it. They’re soft in the middle, golden on the
edges, and loaded with melty chocolate chips.
The standout trick is blending cottage cheese into the wet ingredients. It adds moisture and
a tender crumb, so your cookies stay soft for days. Trust me, don’t skip the chill time—it
helps the dough bake up thicker.
These cottage cheese chocolate chip cookies have major reader-favorite energy. Make a batch
once, and you’ll start keeping cottage cheese on hand just for cookies.
Why You’ll Love This Cottage Cheese Chocolate Chip Cookies
- Soft-baked center: Cottage cheese keeps the cookies tender and pillowy.
- High-protein treat: A little extra protein makes them more satisfying than typical cookies.
- Easy one-bowl vibe: Simple mixing, no fancy steps.
- Great for meal prep: Cookies stay soft for several days.
- Better than bakery: Warm, melty chips and you control the sweetness.
Ingredients for the Best Cottage Cheese Chocolate Chip Cookies
Wet Ingredients
- Butter, softened (1/2 cup): Adds rich flavor and helps cookies spread just right. Substitutions: Use salted butter and reduce added salt slightly.
- Packed brown sugar (3/4 cup): Keeps cookies chewy and adds caramel flavor. Substitutions: Use dark brown sugar for deeper flavor.
- Granulated sugar (1/4 cup): Helps edges get lightly crisp. Substitutions: Use all brown sugar for extra chew.
- Cottage cheese (small curd) (1/2 cup): Adds moisture and a tender, soft texture. Substitutions: Use blended cottage cheese for the smoothest dough.
- Egg (1): Binds the dough and helps it rise. Substitutions: Use 1/4 cup unsweetened applesauce (texture will be softer).
- Vanilla extract (2 teaspoons): Boosts that classic cookie flavor. Substitutions: Use vanilla bean paste.
Dry Ingredients
- All-purpose flour (1 3/4 cups): Gives structure so cookies hold their shape. Substitutions: Use a 1:1 gluten-free flour blend.
- Cornstarch (1 tablespoon): Helps create a soft, tender cookie. Substitutions: Skip if you don’t have it.
- Baking soda (1 teaspoon): Helps cookies puff and brown. Substitutions: Use baking powder (1 1/2 teaspoons) for a cakier cookie.
- Salt (1/2 teaspoon): Balances sweetness and brings out chocolate flavor. Substitutions: Use a little less if using salted butter.
Mix-Ins
- Semi-sweet chocolate chips (1 1/4 cups): Melty pockets of chocolate in every bite. Substitutions: Use dark chocolate chunks or mini chips.
How to Make Cottage Cheese Chocolate Chip Cookies
- 1. Cream the butter and sugars in a large bowl for 1–2 minutes, until fluffy and lighter in
color.
- 2. Whisk in the cottage cheese, egg, and vanilla until mostly smooth. A few tiny curds are
fine—they melt as the cookies bake.
- 3. Stir in flour, cornstarch, baking soda, and salt just until no dry streaks remain. Don’t
overmix or the cookies can turn tough.
- 4. Fold in the chocolate chips. Cover and chill the dough for 30–60 minutes so the cookies bake
up thick.
- 5. Heat oven to 350°F and line a baking sheet with parchment paper. Scoop dough into
2-tablespoon mounds and space them out.
- 6. Bake 10–12 minutes, until the edges look set and lightly golden but the centers still look
soft. They’ll finish setting as they cool.
- 7. Cool 5 minutes on the pan, then move to a rack. If you want bakery-style looks, press a few
extra chips on top while warm.
Tips for Perfect Cottage Cheese Chocolate Chip Cookies
- Chill the dough so the cookies bake thicker and softer.
- Blend cottage cheese if you want a smoother-looking dough.
- Pull cookies when centers still look slightly underbaked—carryover heat finishes the job.
- Use parchment paper so the bottoms brown evenly.
- If your dough feels sticky, chill 15 minutes longer before scooping.
Tips and Variations for Cottage Cheese Chocolate Chip Cookies
- Double chocolate: Replace 1/4 cup flour with cocoa powder for a chocolate cookie base.
- Nutty: Add 1/2 cup chopped walnuts or pecans.
- Less sweet: Use 1 cup chocolate chips and add 1/4 cup rolled oats for texture.
- Sprinkle finish: Add a tiny pinch of flaky salt on top right after baking.
- Mini cookies: Scoop 1-tablespoon portions and bake 8–9 minutes.
Make-Ahead & Freezing
Store cookies in an airtight container at room temperature for 3–4 days. For longer storage,
freeze baked cookies for up to 2 months. Thaw at room temperature, or warm for 10–15 seconds
in the microwave for that fresh-baked softness.
Serving Suggestions & Pairings
- Serve with milk, coffee, or a cozy chai latte.
- Pack into lunchboxes as a high-protein treat.
- Crumble over yogurt for a dessert-style parfait.
- Gift a batch in a cookie tin for an easy homemade present.
Reader Review: I didn’t expect cottage cheese cookies to be this good. They were soft for days and tasted like a classic chocolate chip cookie.
If you make this cottage cheese chocolate chip cookies, I’d love to hear how it went. Leave
a rating, drop a comment, and share it with a friend. How would you customize your cottage
cheese chocolate chip cookies—sweeter, less sweet, extra protein, or topped with your
favorite fruit?