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These Mini Chocolate Chip Ricotta Cookies are so addictive you won’t be able to eat just one!! This spin on the classic chocolate chip cookie makes the perfect addition to a gathering or as a lunch box treat! Perfect for the cookie lover in your life!
Ingredients Needed For Mini Chocolate Chip Ricotta Cookies
- salted butter
- whole milk ricotta
- vanilla extract
- granulated sugar
- large egg
- all-purpose flour
- baking soda
- sea salt
- mini chocolate chips
Kitchen Tools Used In This Recipe
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Buy Now → How To Make Mini Chocolate Chip Ricotta Cookies
Let’s get started! Preheat your oven to 350 degrees and line a sheet pan with parchment. In a large mixing bowl, beat together the butter and ricotta with a hand mixer until creamy. Make sure the butter has softened. Next add in the granulated sugar, egg and vanilla extract beating until combined.
Then mix in the sifted all-purpose flour, baking soda and sea salt. Stir in by hand the mini chocolate chips.
Using a 1 inch cookie scoop, place scoop fulls on the parchment lined sheet pan about 1 inch apart making sure you don’t crowd the cookies in the pan. You will have to bake in batches, about 12 at a time.
Bake for 8 minutes and place cookies on wire rack to cool and repeat with the rest of the cookie dough. Store in the refrigerator or freezer in an airtight container.
Hope you enjoy!
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Mini Chocolate Chip Ricotta Cookies
- Total Time: 40 mins
- Yield: 30 cookies 1x
Ingredients
- 1/2 cup salted butter (1 stick), softened
- 1/4 cup whole milk ricotta
- 1 tsp vanilla extract
- 1 cup granulated sugar
- 1 large egg
- 2 cups all-purpose flour, sifted
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 10 oz mini chocolate chips
Instructions
- Preheat oven to 350 and line a sheet pan with parchment.
- In a large mixing bowl, beat together the butter and ricotta with a hand mixer until creamy.
- Next beat in the sugar, egg and vanilla extract.
- Then mix in the sifted flour, baking soda and salt.
- Stir in the mini chocolate chips.
- Using a 1 inch cookie scoop, place scoop fulls on the parchment lined sheet pan about 1 inch apart (will have to bake in batches, about 12 at a time)
- Bake for 8 minutes and place cookies on wire rack to cool.
- Store in the refrigerator or freezer in an airtight container.
- Enjoy!
- Prep Time: 10 mins
- Cook Time: 8 mins
- Category: Dessert, Cookies
- Method: Baking