There’s something truly magical about the smell of cookies baking in the oven—especially in the morning. It’s warm, comforting, and almost nostalgic, isn’t it? I can’t tell you how many times the simple scent of vanilla and chocolate wafting from the kitchen has made me pause and smile. That’s why I’m especially grateful to be sharing today’s recipe with you. These Chocolate-Chip Ricotta Crinkle Breakfast Cookies are not only delicious but also easy enough to make any morning feel like a celebration. Thank you for being here—your love for homemade treats is what keeps this space alive!
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Why You’ll Love These Cookies
These aren’t your average breakfast cookies. Oh no—we’re talking pillowy-soft, chocolate-studded, slightly tangy bites of morning bliss. The ricotta cheese keeps them tender and moist (think muffin-meets-cookie), while the chocolate chips bring just enough indulgence to keep things exciting.
I promised you versatile, and here’s proof: they’re equally at home next to your morning coffee as they are served with a scoop of ice cream for dessert. Anything but boring!!
What Do Ricotta Breakfast Cookies Taste Like?
Think of these as the perfect cross between a soft sugar cookie and a creamy cheesecake. The ricotta adds a rich, velvety texture that’s unlike anything you’ve had in a cookie before. The edges are delicately golden while the center stays tender and moist, and each bite is studded with melted chocolate chips that melt right on your tongue.
Top it all off with a light dusting of powdered sugar, and you’ve got yourself a breakfast treat that looks as beautiful as it tastes.
Benefits of These Breakfast Cookies
- Quick and easy: No chilling the dough—just mix, scoop, and bake!
- Kid-friendly: Perfect for little hands (and lunchboxes).
- Versatile: Enjoy them for breakfast, snack time, or dessert.
- Freezer-friendly: Make a double batch and freeze for later.
Ingredients You’ll Need
- 1 cup ricotta cheese (whole milk for richness!)
- ½ cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup chocolate chips
- Powdered sugar, for dusting
Kitchen Tools You’ll Need
- Mixing bowls (one large, one medium)
- Electric hand mixer or stand mixer
- Cookie scoop or spoon
- Baking sheet
- Parchment paper
- Wire cooling rack
- Sifter or fine mesh strainer (for dusting powdered sugar)
Ingredient Swaps & Additions
Want to customize? Here are a few ways to make these cookies your own:
- Swap the chocolate chips for white chocolate, chopped dark chocolate, or even dried cherries.
- Add orange zest or a pinch of cinnamon for a flavor twist.
- Use part whole-wheat flour for a nuttier, heartier bite.
- Add chopped nuts like walnuts or pecans for crunch.
Step-by-Step Instructions
Step 1: Preheat & Prep
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: Cream Wet Ingredients
In a large bowl, cream together the ricotta, softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This will take about 2-3 minutes with a mixer.
Step 3: Add Egg & Vanilla
Beat in the egg and vanilla extract until fully incorporated.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 5: Combine
Gradually add the dry ingredients to the wet mixture. Stir just until combined—don’t overmix!
Step 6: Fold in Chocolate Chips
Gently fold in the chocolate chips, making sure they’re evenly distributed.
Step 7: Scoop Dough
Using a cookie scoop or spoon, drop heaping tablespoons of dough onto the baking sheet, spacing them about 2 inches apart.
Step 8: Bake
Bake for 12–15 minutes, until the edges are just turning golden and the centers are set.
Step 9: Cool & Finish
Let the cookies cool on the sheet for a few minutes, then transfer them to a wire rack. Once cooled, dust with powdered sugar.
What to Serve with These Cookies
- Hot coffee or chai latte
- Fresh fruit like berries or melon
- Greek yogurt with honey
- Or go bold: sandwich a scoop of vanilla ice cream between two cookies!
Tips for Success
- Don’t overmix the dough—just stir until everything is combined.
- Use whole milk ricotta for the richest texture.
- Let cookies cool completely before dusting with powdered sugar so it doesn’t melt in.
- Store in an airtight container to keep them soft!
Storage & Freezing Instructions
- Room Temp: Store in an airtight container for up to 3 days.
- Fridge: Keeps well for up to a week.
- Freezer: Freeze in a single layer, then store in a freezer bag for up to 2 months. Thaw at room temp or microwave for 15–20 seconds for that fresh-baked feel.
Frequently Asked Questions
Can I use low-fat ricotta?
Yes, but the cookies may be slightly less rich and moist. Whole milk ricotta is preferred for best results.
Can I make these gluten-free?
You can use a 1:1 gluten-free flour blend. I recommend adding ½ tsp of xanthan gum if your blend doesn’t already include it.
Are these overly sweet?
Not at all! The ricotta balances out the sugars perfectly, making them sweet but not cloying—perfect for breakfast.
Can I skip the powdered sugar?
Absolutely. It’s just for looks and a touch of added sweetness.
Final Thoughts
There’s so much to love about these Chocolate-Chip Ricotta Crinkle Breakfast Cookies. They’re soft, sweet, and beautifully balanced with that hint of tang from the ricotta. They look like a treat, taste like a hug, and feel like home.
If you’re looking for something comforting, a little indulgent, and easy to whip up—this is it. Perfect for weekend brunches, cozy mornings, or just because.
More Peachy (& Sweet) Breakfast Treats
- Peach and Ricotta Toasts
- Peach Crumble Muffins
- Vanilla Bean Peach Scones
- Honey-Roasted Peach Yogurt Parfaits
Share Your Bake!
Tried this recipe? I’d love to see your delicious creations! Share a photo and tag me on Pinterest, or leave a review below so others can try your tasty success!
Nutritional Information (per cookie, approx.)
- Calories: 180
- Fat: 8g
- Carbohydrates: 25g
- Protein: 3g
- Sugar: 14g
- Fiber: 1g
Let’s keep those ovens warm and hearts full. Happy baking, my friend! 🍪💕
