These easy ricotta cheese cookies are great for cookie exchange, dessert or snack! They are soft and moist on the inside but crispy on the outside!
I LOVEEEE ricotta cheese and I used to think that it can only be used in savory recipes but these ricotta cheese cookies proved me wrong.
It's the BEST ingredient to use in desserts.
It adds so much MOISTURE and RICHNESS to your baked goods.
A few of you know that I am ALWAYS tweaking my chocolate chip cookie recipe but after adding a bit of ricotta cheese into my recipe, I don't think I will be changing anything any more...heheh.
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These ricotta cheese chocolate chip cookies taste HEAVENLY!
They are sugary and crispy on the outside but insanely soft on the inside.
They are probably the SOFTEST cookies I have ever made!
Normally, I am biased towards crispy cookies but I have made an EXCEPTION here coz these are so darn good....lol!
There's almost a "CAKEY" feel to them.
I only added chocolate chips in this batch but you try other add-ins like nuts and different flavors of baking chips.
Well, that's all for today.
If you liked these ricotta cheese cookies, you may also like some of these other cookie recipes:
Peppermint stuffed chocolate sugar cookies
Recipe
Ricotta Cheese Cookies
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Ingredients
- 2 cups Flour
- 1 cup Ricotta cheese full fat
- ½ cup Butter
- ½ cup Brown sugar
- ½ Sugar Granulated+ ½ cup additional granulated sugarfor rolling cookie dough balls
- 1 cup Chocolate chips
- 1 Egg Large
- 1 teaspoon Vanilla extract
- ¼ teaspoon Baking soda
- 1 teaspoon Baking powder
Instructions
- Add butter, granulated sugar and brown sugar in a mixing bowl and beat everything together.
- Add the egg and vanilla extract and mix until just combined.
- Add the ricotta cheese and mix until just combined.
- In a separate bowl, whisk together the flour, baking powder and baking soda.
- Dump this dry flour mixture into the wet mixture and mix everything until just combined.
- Stir in the chocolate chips and chill the dough for about an hour.
- Now, scoop out tablespoons of the cookie dough and drop them on a tray filled with granulated sugar. Roll them around until they are properly coated.
- Place them on a cookie tray lined with parchment paper.
- Bake at 350 degrees for 12-15 minutes or until edges are slightly crispy and light brown. Enjoy!
Notes
Nutrition
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
Until next time, tata my lovelies!
lisa g.
Thats so funny! Cause every time I make chocolate chip cookies theyre so hard my teeth could break off! I must have been halucinating and got my cookies (choc chip rocks) from the back alley! So I been looking for your kind of recipe. Ive made vanilla bean ricotta cookies with vanilla bean glaze and they are AWESOME! I keep them in the fridge uncovered and theyre so moist and tender and the flavor multiplies as the days go by. Thanks for your recipe. I wonder how these would taste cold?
Abeer Rizvi
Hahahaha! It's amazing how ricotta cheese can add so much moisture and flavor to chocolate chip cookies! I personally like these cookies hot out of the oven but my little one likes them cold. So, I guess it's a personal preference
k
Made them exactly to recipe and they turned out beautifully- a crunch on the outside, light and airy on the inside. I made them pretty small and got 52 cookies out of this recipe. Thanks for sharing it!![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=)
Abeer Rizvi
Thank you so much for sharing your feedback. I make mine very small too. Don't you just love that crunch?! Mmmmm!
Rebecca Dugan
These are REALLY good. I have been baking for over 30 years,and this will be added to my list of favorites. I did not have any parchment paper and they were fine right on the cookie sheet.![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=)
Abeer Rizvi
I am delighted to hear you liked them and THANK YOU for your sweet feedback!
I also made cinnamon crinkle cookies, using the same recipe with minor modifications and my family loves those as well: https://cakewhiz.com/cinnamon-crinkle-cookies
Happy baking!
Bernie
Made these today. It took closer to 20 minutes at 350 degrees. Maybe they were larger than the recipe said. I used chocolate and white chips. Didn't have enough of either. Real soft on the inside and crispy on the outside. Will make them again.![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=)
Abeer Rizvi
Happy to hear you enjoyed them! Yes, I like to make smaller cookies and if you make bigger sized cookies, the timing will vary a bit.
Sobeida Rodriguez
These sound amazing! Would the cookie dough freeze well? I’m going to make a batch later but I’m thinking of freezing the dough to bake for another day.
Abeer Rizvi
I haven't tried freezing the dough to know how it would affect the cookies but if you try it, please let me know how it goes.
Jamie
Why do I need parchment paper? Can I just cook on cookie sheet?
Abeer Rizvi
I always use parchment paper for all my cookie recipes to prevent cookies from sticking to the pan.
Kat
Loved these cookies. Huge hit with everyone! Great idea on using ricotta.. and thanks for the nutritional info as well.Â![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=)
Abeer Rizvi
That's great to hear!
Diane G
These Cookies are AMAZING...I followed the recipe exactly with perfect results..So light and delicious and this is my new recipe for Chocolate Chip Cookies..The days of flat, hard Cookies are over. .I am so happy I found this site...Thanks a bunch!![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=)
Abeer Rizvi
You just made me so happy!
Michelle
These are amazing! I Googled recipes using left over ricatto and found this recipe. I'm glad that I decided to bake these. You can not taste the cheese, Thank you.![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=)
Zahida Nayyer
they were very yummy and success with my children![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=)
Jane
Very good! I'll be making these again!![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=)
DIANA TUTOLO
Do you store these in a tin or plastic container? I have a recipe for ricotta cookies that states to store in a plastic container.
Abeer Rizvi
For my recipe, it doesn't really matter.
Nadia
This is the best cookie ever. Make them over and over again. My kids love them!!Â![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=)
Joanne
These were delicious! I plan to use these in 5 days. Should I keep them in the refrigerator and can I freeze them?
Abeer Rizvi
Storing in the fridge is completely fine.
Erica
These cookies are delicious!!!!! I’ve made about 10 batches since I found this recipe. Also, added some crushed walnuts- amazing!Â
Erica![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=)
Long Island
Ruth R
Super easy and super delicious!! I like a soft cookie and these are perfect. The sugar on the outside provides just a bit of crunch. Ricotta adds just a creaminess to the cookie flavor. These are definitely worth baking repeatedly!!![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=)