Cottage Cheese Cookies

These cottage cheese cookies are easy to make and yield thick, chewy, and soft cookies every time. No chilling needed.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 192kcal

Author Arman Liew

Ingredients

1/2 cup whipped cottage cheese Or blended cottage cheese of choice
3/4 cup unsalted butter softened
1 cup brown sugar
1/2 cup white sugar
1 teaspoon baking soda
1 teaspoon salt
3 cups all-purpose flour
1 1/2 cups chocolate chips

Instructions

Preheat the oven to 180C/350F. Line two large baking sheets with parchment paper.
In a large bowl, cream the butter, brown sugar, and white sugar. Stir through the whipped cottage cheese.
Add the baking soda, salt, and flour and mix until smooth and just combined. Gently fold through the chocolate chips.
Using your hands, shape large, 3-inch balls of dough and place them on the lined baking sheet, two inches apart.
Bake the cookies for 12-15 minutes or until the edges begin to brown.
Remove the cookies from the oven and let them cool to firm up.

Notes

Any cottage cheese works for these cookies (full-fat, low-fat, non-fat). In terms of brands, I like Daisy's and Good Culture.

TO STORE: Leftover cookies can be covered at room temperature for up to five days. If you want these to keep longer, store them in the fridge, and they'll keep well for up to two weeks.

TO FREEZE: Place the baked and cooled cookies in a ziplock bag and store them in the freezer for up to 6 months.

Nutrition