Cottage Cheese Protein Cookies & Cream Cookies

If you love classic cookies and cream, you are going to enjoy these cottage cheese protein cookies and cream cookies.

They have soft centers, crunchy cookie pieces, and plenty of sweet white chocolate in every bite.

Adding blended cottage cheese is the secret here. It gives the dough a rich, sweet cream flavor that tastes just like the center of a sandwich cookie.

It also keeps the cookies very soft and tender without needing a lot of extra butter.

Since this is a high protein treat, you can enjoy a delicious homemade cookie that helps keep you full.

Why I Love This Recipe

High Protein Treat – Adding blended cottage cheese and protein powder gives every single cookie a solid boost of satisfying protein.

Tastes Like Cookie Cream – Blending cottage cheese creates a sweet cream flavor that matches the classic Oreo filling so well.

Soft and Chewy Texture – The cottage cheese keeps the centers unbelievably soft and tender without drying them out at all.

Tons of Crunch – You get real chopped chocolate sandwich cookies folded into the dough plus extra crunchy pieces on top.

The Ingredients

• 1/2 cup Full Fat Cottage Cheese
• 1/4 cup Unsalted Butter, Softened
• 1/3 cup Granulated Sugar
• 1/3 cup Brown Sugar
• 1 Egg Yolk
• 1 tsp Vanilla Extract
• 1 1/4 cups All-Purpose Flour
• 1/2 cup Vanilla Protein Powder (Whey Casein Blend)
• 1/2 tsp Baking Soda
• 1/4 tsp Salt
• 10 Chocolate Sandwich Cookies, Chopped
• 1/3 cup White Chocolate Chips
• 8 Chocolate Sandwich Cookies, Broken In Half

How to Make This Recipe

Step 1

Blend the cottage cheese until completely smooth. It gives the dough a creamy, sweet cream flavor that tastes just like the filling of the sandwich cookies.

Step 2

In a large bowl, beat the softened butter, granulated sugar and brown sugar for 2 minutes. Beat in the blended cottage cheese, egg yolk and vanilla until creamy.

Step 3

Add the flour, protein powder, baking soda and salt, and mix until a soft dough forms. Fold in the chopped sandwich cookies and white chocolate chips, then cover and chill for 30 minutes.

Step 4

Preheat the oven to 350°F and line 2 baking sheets with parchment paper. Scoop the dough into 16 balls, about 2 tablespoons each, and place them 2 inches apart.

Press a sandwich cookie half into the top of each ball.

Step 5

Bake for 10 to 12 minutes, until the edges are lightly golden and the centers look soft.

Step 6

Cool on the baking sheets for 10 minutes, then move to a wire rack to cool completely.

Quick Tips

Blend the Cottage Cheese Until Completely Smooth

You’ll get the best results if you blend the cottage cheese until every single lump is gone. A small personal blender or food processor works best for this step.

If you leave tiny curds in the mix, they will create wet spots in the dough instead of melting smoothly into the butter and sugar.

Stick to a Whey-Casein Protein Blend

From my experience, the type of protein powder you pick makes a huge difference in how soft these turn out. A whey-casein blend is the secret to getting a soft cookie rather than a dry, rubbery one.

Casein absorbs liquid much better than whey alone, which keeps each bite tender and chewy. It is the easiest way to give these cookies a solid protein boost while keeping that bakery texture.

Do Not Skip Chilling the Dough

I recommend leaving the dough in the fridge for at least 30 minutes before scooping. Cottage cheese adds a lot of moisture, so the dough will feel quite soft and sticky at first.

Chilling firms up the butter and lets the flour absorb the extra liquid. This stops your cookies from spreading into thin, flat puddles on the baking sheet.

More Favorites

• Cottage Cheese Protein Birthday Cake Cookies
• Cottage Cheese Protein Chocolate Chip Cookie Dough
• Cottage Cheese Protein Mocha Cookies
• Cottage Cheese Protein Snickerdoodles
• Cottage Cheese Protein Vanilla Sprinkle Cookies

Quick Answers

Can I use 100% whey protein powder instead of a blend?

A whey-casein blend works best because casein absorbs moisture and gives you a soft, bakery-style chew. Pure whey powder tends to dry out during baking, which can make the cookies rubbery.

If pure whey is your only option, check the cookies a couple of minutes early to make sure they do not overbake.