Cottage Cheese Chocolate Chip Cookies

Oh my goodness, friends. These Chocolate Chunk Cottage Cheese Cookies are life changing! Crisp around the edges, soft and chewy in the center, and studded with melty chocolate in every bite, they’re the super thick bakery-style cookies I’ve been dreaming of, but higher protein! Plus, they’re simple and easy to make, meaning they’re the perfect kid-friendly treat that’s foolproof and great for every occasion. You’d never guess these cookies are made with cottage cheese!

Thick & Chewy Cottage Cheese Cookies with Chocolate Chunks

As you probably already know, I’m a huge fan of sneaking cottage cheese into recipes to make them higher protein. Whether it’s cottage cheese lasagna or cottage cheese muffins, I’m constantly experimenting! So after LOTS of testing and strong determination to get the most-perfect protein cookie ever, these cottage cheese chocolate chip cookies are my new obsession! They’re everything I love about a classic chocolate chip cookie, but with 6 grams of protein. 

Why You’ll Love this Cottage Cheese Cookies Recipe

• Foolproof – I blend the cottage cheese until smooth. Then, everything comes together in a single bowl and bakes in minutes, keeping this recipe super easy. 
• Small Batch – As written, the recipe makes enough for 10-12 large cookies, which is perfect for small gatherings or when you don’t want a ton of cookies sitting around all week. 
• Taste & Texture – The perfect middle ground of all the best chocolate chip cookie recipes, these cookies are crisp, soft, sweet, and chocolatey without being overpowering. 
• Great to Prep Ahead – The dough chills for 30-60 minutes and can even be stored for later. So, I like to prep a batch to keep on hand whenever a craving strikes! 

RELATED: Cottage Cheese Brownies

Cottage Cheese Cookies Ingredients

• Cottage Cheese (opens in a new tab) – Whole milk cottage cheese works best. Since it’s blended, both small and large curd work fine.
• Vanilla Extract
• Maple Syrup – Adds sweetness, moisture, and a subtle molasses taste. 
• Unsalted Butter – This adds flavor and keeps the cookies moist. 
• Dark Brown Sugar – This is key to soft cookies! Dark brown sugar has a stronger molasses taste than light brown sugar, giving the cookies lots of depth. 
• Egg – This acts as a binder, helping the dough hold its shape. Plus they add more protein!
• Flour – I use all-purpose flour, but you can use a 1:1 gluten-free all-purpose flour if you need to keep your cottage cheese cookie recipe gluten-free. 
• Leaveners – I use both baking powder and baking soda to create super soft cookies with lots of lift. 
• Salt 
• Dark Chocolate Chunks – Substitute chocolate chips, if preferred. I prefer the bold flavor of dark chocolate, but milk chocolate or even white chocolate tastes great. 

How to Make Cottage Cheese Cookies

This recipe comes together just like any other cookie recipe. All you need is a blender (opens in a new tab), a large mixing bowl (opens in a new tab) or a stand mixer, a cookie scoop, a baking sheet (opens in a new tab), and a wire rack. Here’s how to make this Chocolate Chunk Cottage Cheese Cookies Recipe: 

1. Blend the cottage cheese – Combine the cottage cheese, vanilla, and maple syrup in a blender, and pulse until smooth. 
2. Combine the ingredients – Whisk the melted butter and brown sugar in a large bowl. Next, add the egg and cottage cheese mixture, and beat to combine. Add the remaining ingredients (except the chocolate), and mix just until smooth. Then, fold in the chocolate chunks. 
3. Chill – Cover the bowl, and transfer the cookie dough to the fridge to chill. This helps rehydrate the flour and deepens the flavor! 
4. Bake – Portion the dough into large cookies, and arrange them on a baking sheet. I like to add extra chocolate on top, too! Then, bake just until the edges are golden brown. 
5. Cool – Let the cookies cool slightly on the baking sheet. Then, transfer them to a wire rack to cool completely, and enjoy. 

Make Ahead Options

To prep ahead, combine the dough as instructed in the recipe card. Then, roll the dough into a large ball, wrap with cling wrap, then cover the bowl and chill it in the fridge for up to 1 day. Portion, and bake the cookies as normal when you’re ready to serve. 

For a longer-lasting option, arrange the cookie dough balls on a baking sheet and freeze until solid. Then, transfer them to a sealable bag or an airtight container, and freeze for up to 2 months. Thaw in the fridge overnight (covered so it doesn’t dry out) or bake from frozen, adding a few minutes as needed. 

Tips

• Blend the cottage cheese until completely smooth. This step is key to the best texture. Blending removes any curds, so the cookies stay soft without any noticeable cottage cheese clumps. 
• Don’t skip the chill time! Chilling the dough helps the cookies hold their shape and develop a thicker, bakery-style texture. I’ve tested both, and 60 minutes is ideal, but if you’re short on time, 30 minutes still works.
• Measure your flour carefully. Be sure to spoon and level the flour rather than scooping directly from the bag. Too much flour can make the cookies dense instead of thick and tender.
• Portion large cookies. I like to use a 3-3.25-ounce cookie dough scoop to create big, thick cookies with soft centers. However, you can always make these a bit smaller if you want!
• Watch the edges for doneness, not the center. The cookies are done when the edges are lightly golden, and the centers still look slightly underbaked. They’ll continue to set as they cool on the baking sheet.
• Let them cool before moving. Give the cookies at least 15 minutes on the baking sheet before transferring to a wire rack. This helps them firm up and prevents breaking!
• USE A COOKIE CUTTER TO SHAPE + FLAKY SALT – Hear me out! Use a large round cookie cutter to sort of carefully and lightly “roll” the edges of each of the freshly baked cookies right as they come out of the oven (they need to be very warm for this to work). Then top with flaky salt for the best bakery-style cookie!

RELATED: Oat Flour Chocolate Chip Cookies

Variations

• Double Chocolate Cookies – Replace 1/4 cup of the flour with unsweetened cocoa powder for a rich, chocolatey cookie base. 
• White Chocolate Raspberry – Use white chocolate chips and gently fold in 1/2 cup of freeze-dried raspberries for a sweet-tart twist.
• Peanut Butter Chocolate Chunk – Stir 1/4 cup of creamy peanut butter into the dough with the wet ingredients for a nutty taste. 
• Espresso Chocolate Chunk – Add 1-2 teaspoons of instant espresso powder to the dry ingredients to deepen the chocolate flavor without making the cookies taste like coffee.
• Oatmeal Chocolate Chunk – Replace 1/2 cup of the flour with old-fashioned rolled oats for a heartier texture and a slightly nutty flavor.
• Salted Chocolate Chunk – Sprinkle the tops of the cookies with flaky sea salt right before baking for a sweet-salty contrast. 

How to Store Protein Cookies Recipes

Once cool, transfer baked cottage cheese cookies to an airtight container, and store them at room temperature for up to 2 days or in the fridge for up to 5 days. I recommend letting them come back to room temperature before serving for the best taste and texture! 

More of My Favorite Cookie Recipes 

• Protein Cookies
• Vegan Cookie Bars
• Tahini Chocolate Chip Cookies
• Gluten-Free Monster Cookies
• Vegan Peanut Butter Chocolate Chip Cookies
• Almond Flour Chocolate Chip Cookies

More Ways to Use Cottage Cheese

• Cottage Cheese Pancakes
• Cottage Cheese Waffles
• Cottage Cheese Cinnamon Rolls
• Cottage Cheese Pancake Bars
• Cottage Cheese Pumpkin Cheesecake
• Cinnamon Roll Cottage Cheese Waffles

Looking for more? Find 35+ cottage cheese recipes!

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