Mexican Chocolate Cookies {Cottage Cheese Cookies}


Rich chocolate cookies with a little kick of cinnamon.

1 ¼ c. all-purpose flour

1/4 c. unsweetened cocoa powder

1/2 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1 tsp. ground cinnamon

1/2 c. low-fat small curd cottage cheese

4 T. butter, softened

1/2 c. granulated sugar

1/3 c. powdered sugar, plus extra for dusting cookies

1 large egg

1 T. vanilla extract

24 milk chocolate disks
Preheat oven to 375 degrees. Line a baking sheet with silicone baking mats or parchment paper; set aside. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and cinnamon; set aside. In the bowl of a stand mixer fitted with a paddle attachment, beat the cottage cheese for about a minute. Stir in the butter and sugars on low for 30 seconds; turn up speed to medium and beat for 1 minute. Reduce speed to low and add egg and vanilla, beating for 1 minute. Gradually add the flour mixture to the butter mixture, and stir until incorporated. Using a small cookie scoop, drop dough balls onto prepared baking sheets about 2 inches apart. Gently push 1 chocolate disk into each dough ball. Bake on center rack for 10 minutes, or until edges of cookies are set. Let cookies cool on sheet for 2-3 minutes. Transfer to a wire rack to cool. While cookies are warm (not hot), sift some powdered sugar over them.


5% DV

42% DV

20% DV

46% DV

26% DV

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