These Ricotta Chocolate Chip Cookies are a delicious twist on the traditional chocolate chip cookie. The addition of ricotta cheese gives them an incredibly soft and tender texture, while the chocolate chips provide the perfect amount of sweetness. These cookies are easy to make and offer a rich, melt-in-your-mouth experience with every bite.

Why You’ll Love This Recipe

Incredibly soft and moist thanks to ricotta cheese
Unique flavor that stands out from traditional cookies
Simple, pantry-friendly ingredients
Perfect balance of sweetness and texture
Easy to customize with different mix-ins

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Ricotta cheese
Granulated sugar
Egg
Unsalted butter
All-purpose flour
Vanilla extract
Semi-sweet chocolate chips
Salt
Baking powder

Directions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, beat the softened butter and granulated sugar until fluffy.
Add the egg and vanilla extract, mixing until fully combined.
Blend in the ricotta cheese until smooth.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Fold in the chocolate chips.
Scoop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 12–15 minutes or until the edges are lightly golden.
Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.

Servings and Timing

Servings: About 15 cookies
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25–30 minutes

Variations

Add lemon or orange zest for a citrusy twist
Mix in chopped nuts like walnuts or pecans for extra crunch
Try using white or dark chocolate chips instead of semi-sweet
Add a pinch of cinnamon or nutmeg for a warm spice note

Storage/Reheating

Store in an airtight container at room temperature for up to 3 days
Freeze in a single layer, then transfer to a freezer-safe container for up to 3 months
To reheat, microwave for 10–15 seconds to enjoy them warm

FAQs

What does ricotta cheese do in cookies?

Ricotta makes the cookies extra soft and adds moisture, resulting in a tender crumb.

Can I use part-skim ricotta?

Yes, but whole milk ricotta will give you a richer flavor and texture.

Should I drain the ricotta?

If your ricotta is watery, draining it helps prevent overly wet dough.

Can I make the dough ahead?

Yes, you can refrigerate the dough for up to 24 hours before baking.

Can I freeze the dough?

Yes, scoop into balls and freeze. Bake straight from frozen with a slightly longer bake time.

Why are my cookies flat?

Too-soft butter or not enough flour could cause excess spreading. Chill the dough if needed.

Can I use margarine?

Butter is recommended for better flavor, but margarine can work in a pinch.

Can I add other mix-ins?

Definitely—dried fruit, nuts, or other chocolate varieties all work well.

Are these cookies nut-free?

Yes, if you don’t add any nuts.

How do I know when they’re done?

Look for lightly golden edges and a soft center that sets as it cools.

Conclusion

Ricotta Chocolate Chip Cookies are a unique and delightful alternative to standard chocolate chip cookies. With their soft texture, rich flavor, and ease of preparation, they make a wonderful treat for any occasion. Whether you enjoy them fresh from the oven or saved for later, these cookies are sure to satisfy.

Ricotta Chocolate Chip Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Emmily
Total Time: 25–30 minutes
Yield: About 15 cookies
Diet: Vegetarian

Print Recipe

Description

These Ricotta Chocolate Chip Cookies are irresistibly soft and tender, thanks to the creamy addition of ricotta cheese. A delightful twist on a classic treat, these cookies are packed with semi-sweet chocolate chips and balanced with just the right amount of sweetness. Perfect for any occasion, they’re easy to make and even easier to love.

Instructions

Instructions:

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, beat the softened butter and sugar until light and fluffy.
Add the egg and vanilla extract, mixing well.
Stir in the ricotta cheese until the mixture is smooth.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually mix the dry ingredients into the wet mixture until just combined.
Fold in the chocolate chips.
Scoop dough onto the baking sheet, spacing about 2 inches apart.
Bake for 12–15 minutes, or until edges are lightly golden.
Let cool on the baking sheet for a few minutes before transferring to a wire rack.