Chocolate Chip Ricotta Crinkle Breakfast Cookies
These soft, pillowy chocolate chip ricotta crinkle breakfast cookies are the perfect grab-and-go morning treat. Made with creamy ricotta cheese, they’re incredibly moist and stay fresh for days.
Unlike traditional crinkle cookies, these are lightened up with protein-rich ricotta and whole-grain flour. They’re sweet enough to feel indulgent but balanced enough to fuel your morning.
The signature powdered sugar coating creates those gorgeous cracks while keeping each cookie tender inside. Plus, they come together in one bowl with just 10 minutes of prep time.
Why You’ll Love This Recipe
Ricotta adds moisture and protein without making these cookies dense or heavy. Each bite is cloud-like with pockets of melty chocolate chips throughout.
They’re made with pantry staples you likely already have on hand. No mixer required—just a bowl, whisk, and baking sheet.
These cookies stay soft for up to 5 days when stored properly. They also freeze beautifully for easy meal prep breakfasts all month long.
Read More: Chocolate Chip Ricotta Cake
Key Ingredients
Ricotta cheese is the star ingredient that makes these cookies uniquely soft and moist. Use whole milk ricotta for the best texture and richness.
White whole wheat flour adds fiber and nutrients while keeping the cookies light. You can substitute all-purpose flour if that’s what you have.
Powdered sugar coating creates the signature crinkle effect. The sugar cracks beautifully as the cookies bake and adds a sweet exterior contrast.
How to Make Them
Start by whisking together the wet ingredients—ricotta, egg, vanilla, and melted butter—until smooth. The ricotta should be fully incorporated with no lumps.
In a separate bowl, combine the dry ingredients. Gently fold the dry mixture into the wet ingredients until just combined, then fold in chocolate chips.
Chill the dough for 30 minutes so it’s easier to handle. This step also helps the cookies hold their shape and develop that perfect crinkled texture.
Chocolate Chip Ricotta Crinkle Breakfast Cookies
Course: BreakfastCuisine: AmericanDifficulty: Easy18
cookies10
42
minutes52
minutesSoft, pillowy breakfast cookies made with ricotta cheese and studded with chocolate chips. The powdered sugar coating creates beautiful cracks while keeping them tender inside.
Ingredients
1 cup (250g) whole milk ricotta cheese, drained if watery
1 large egg
1/4 cup (56g) unsalted butter, melted and cooled
1/2 cup (100g) granulated sugar
1 teaspoon vanilla extract
1 3/4 cups (210g) white whole wheat flour (or all-purpose)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup (128g) mini chocolate chips
1 cup (120g) powdered sugar, for coating
Directions
- Mix wet ingredients: In a large bowl, whisk together ricotta, egg, melted butter, granulated sugar, and vanilla until smooth and well combined.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
- Form dough: Gently fold the dry ingredients into the wet ingredients until just combined. Fold in chocolate chips. The dough will be soft and slightly sticky.
- Chill: Cover the bowl with plastic wrap and refrigerate for 30 minutes. This makes the dough easier to handle.
- Preheat oven: While the dough chills, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Shape and coat: Scoop 1 1/2 tablespoon portions of dough and roll into balls. Roll each ball generously in powdered sugar until completely coated.
- Bake: Place cookies 2 inches apart on prepared baking sheets. Bake for 12-14 minutes until the edges are set but the centers still look slightly soft. They will firm up as they cool.
- Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Storage: Store in an airtight container at room temperature for up to 5 days.
Freezing: Freeze baked cookies for up to 3 months. Thaw at room temperature or warm in the microwave for 15 seconds.
Flour substitution: All-purpose flour works perfectly in place of white whole wheat.
Ricotta tips: If your ricotta is very watery, drain it in a fine-mesh strainer for 10 minutes before using.
Double coating: For extra-crinkly tops, roll the dough balls in powdered sugar twice.
| Nutrient | Per Serving |
|---|---|
| Calories | 135 kcal |
| Total Fat | 5 g |
| Sugars | 10 g |
| Protein | 2 g |
| Dietary Fiber | 0.5 g |
Tips for Perfect Crinkles
Don’t skip the chilling step—cold dough holds its shape better and creates deeper cracks. If you’re short on time, even 15 minutes helps.
Use a generous amount of powdered sugar when coating. The thicker the coating, the more dramatic the crinkle effect will be.
Slightly underbake these cookies for the softest texture. They should look barely set in the center when you remove them from the oven.
Storing and Freezing
These cookies stay incredibly soft at room temperature in an airtight container. Layer them between parchment paper to prevent sticking.
For longer storage, freeze baked cookies in a freezer-safe bag or container. They thaw quickly on the counter in about 30 minutes.
You can also freeze the dough balls before coating them in sugar. When ready to bake, roll frozen dough in powdered sugar and add 2-3 minutes to bake time.
Flavor Variations
Lemon ricotta: Add 1 tablespoon lemon zest and replace chocolate chips with white chocolate chips for a bright, citrusy version.
Double chocolate: Use 1/4 cup cocoa powder in place of 1/4 cup flour and add dark chocolate chips for intense chocolate flavor.
Orange cranberry: Add orange zest and swap chocolate chips for dried cranberries for a festive twist.
Frequently Asked Questions
Can I use low-fat ricotta?
Yes, but whole milk ricotta gives the best texture and flavor. Low-fat ricotta may make the cookies slightly denser, but they’ll still be delicious. Avoid fat-free ricotta as it can make them dry.
Why are my cookies spreading too much?
Make sure you chill the dough for the full 30 minutes. Also, check that your baking powder is fresh—expired leavening won’t give proper lift. If your kitchen is very warm, chill the shaped dough balls for 10 extra minutes before baking.
Can I make these dairy-free?
Unfortunately, ricotta is essential to the texture of these cookies and doesn’t have a good substitute. For dairy-free breakfast cookies, try a recipe specifically designed without cheese for best results.
