Discover 4 Unique Twists in Cottage Cheese Cookie Dough for a Delicious Treat!
Discover a unique twist on classic cookies with this Cottage Cheese Cookie Dough recipe! These cookies are soft, chewy, and packed with protein, combining the familiar comfort of cookies with the subtle tang of cottage cheese. Perfect for an afternoon treat, dessert, or even a special breakfast pairing, they’re versatile and surprising in every bite.
Equipment
- Mixing bowls (large and medium)
- Hand or stand mixer
- Whisk
- Spatula
- Cookie scoop or tablespoon
- Baking sheet
- Parchment paper or silicone baking mat
- Wire rack
Ingredients
- ½ cup 1 stick unsalted butter softened
- ½ cup granulated sugar
- ½ cup brown sugar packed
- ½ cup cottage cheese
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup chocolate chips optional
- ¼ cup chopped nuts optional
Instructions
- Cream Butter & Sugars: In a large bowl, cream the softened butter, granulated sugar, and brown sugar together with a mixer on medium speed until light and fluffy (about 3-4 minutes).
- Add Cottage Cheese: Add the cottage cheese and continue beating until fully combined. The dough may look slightly lumpy, but that will blend while baking.
- Add Egg & Vanilla: Crack in the egg and add the vanilla extract, mixing until smooth.
- Whisk Dry Ingredients: In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Combine Wet & Dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing.
- Fold in Mix-Ins: Fold in the chocolate chips and nuts, or any other add-ins you prefer.
- Chill Dough: Cover the dough and refrigerate for 30 minutes to enhance flavor and texture.
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
- Scoop & Arrange: Scoop the dough using a cookie scoop or tablespoon and arrange on the baking sheet, about 2 inches apart.
- Bake Cookies: Bake for 10-12 minutes, until edges are golden and centers are slightly soft.
- Cool Cookies: Let cookies rest on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
- Cottage cheese may add a slightly lumpy texture to the dough, but these lumps blend smoothly as the cookies bake.
- For a richer flavor, consider using brown butter in place of regular butter.
Twists and Variations:
- Lemon Poppy Seed: Add 1 tbsp lemon zest and 1 tsp poppy seeds for a bright, zesty twist.
- Double Chocolate: Substitute 1/4 cup of flour with cocoa powder and fold in extra chocolate chips.
- Cinnamon Raisin: Add 1 tsp cinnamon and 1/4 cup raisins for a comforting classic flavor.
- Peanut Butter Swirl: Add 1/4 cup melted peanut butter, swirling it into the dough for a nutty taste.
Tips for Perfecting:
- Refrigerate the dough for at least 30 minutes for a better texture.
- Avoid overmixing after adding dry ingredients to keep cookies soft.
- Bake until edges are golden, as overbaking can make cookies too crisp.
- Let cookies cool on the baking sheet for a few minutes to set before transferring to a wire rack.
