Cottage Cheese Protein S’mores Cookies

If you love the taste of campfire s’mores, you will really enjoy these cottage cheese protein s’mores cookies.

Blending cottage cheese into the dough makes a huge difference here. It keeps the cookies soft and tender, which prevents them from drying out while they bake.

This is also a high protein recipe, making it a much more satisfying sweet treat to have after a workout or during a busy afternoon.

You get all the classic flavors of graham crackers, melted chocolate, and gooey marshmallows in every single bite.

They are very simple to prepare at home, and I think they will quickly become a favorite in your kitchen.

Why I Love This Recipe

Campfire Flavor Indoors – You get all the classic toasted marshmallow, rich chocolate, and graham cracker goodness straight from your oven.

High Protein Treat – Adding blended cottage cheese and protein powder gives these sweet cookies a seriously nutritious boost.

Incredible Chewy Texture – Blending cottage cheese into the dough keeps these cookies ultra-soft and fudgy without feeling dry.

Authentic Graham Dough – Mixing real graham cracker crumbs directly into the base creates an irresistible, deep honey-cinnamon flavor.

The Ingredients

For the Cookies

• 1/2 cup Full Fat Cottage Cheese
• 1/4 cup Unsalted Butter, Melted
• 2/3 cup Brown Sugar
• 1 Egg Yolk
• 1 tsp Vanilla Extract
• 3/4 cup All-Purpose Flour
• 3/4 cup Graham Cracker Crumbs
• 1/2 cup Vanilla Protein Powder (Whey Casein Blend)
• 1/2 tsp Baking Soda
• 1/2 tsp Ground Cinnamon
• 1/4 tsp Salt
• 1/2 cup Milk Chocolate Chunks

For the Topping

• 1 cup Mini Marshmallows
• 2 oz Milk Chocolate, Broken Into Pieces
• 2 Graham Cracker Sheets, Broken Into Pieces

How to Make This Recipe

Step 1

Blend the cottage cheese until completely smooth. In a large bowl, whisk the blended cottage cheese, melted butter, brown sugar, egg yolk and vanilla until glossy.

Step 2

Add the flour, graham cracker crumbs, protein powder, baking soda, cinnamon and salt, and stir until combined. Fold in the milk chocolate chunks, then cover and chill for 30 minutes so the graham crumbs soak up moisture.

Step 3

Preheat the oven to 350°F and line 2 baking sheets with parchment paper. Scoop the dough into 14 balls, about 2 tablespoons each, and place them 2 inches apart.

Step 4

Bake for 8 minutes, until the edges are just starting to set.

Step 5

Remove the baking sheets and quickly press a few mini marshmallows, a piece of milk chocolate and a piece of graham cracker onto each cookie. Return to the oven for 3 to 4 minutes, until the marshmallows are puffed and soft.

For toasted campfire-style tops, broil for 30 to 60 seconds, watching closely.

Step 6

Cool on the baking sheets for 10 minutes, then move to a wire rack. Enjoy slightly warm for melty marshmallows and chocolate.

Quick Tips

Blend the Cottage Cheese Completely

Make sure you blend the cottage cheese until it looks like thick cream before adding it to your mixing bowl. If you leave any curds behind, you will end up with visible white specks throughout your baked cookies.

A small blender or food processor works best for this step. It creates a smooth dough and lets you pack in a rich protein boost without changing the classic cookie texture.

Stick with a Whey-Casein Blend

I’ve found that using a whey and casein blend makes a massive difference in how soft these cookies stay. If you use pure whey powder, the dough tends to bake up dry, spongy, or spread too thin.

Casein absorbs liquid much more like all-purpose flour does. It helps hold moisture in the crumb so the cookies remain tender and chewy.

Do Not Skip the Chill Time

You’ll get the best results if you give the dough the full 30 minutes to rest in the fridge. Graham cracker crumbs act like little sponges and need that window of time to soak up the butter and liquid.

Chilling also firms up the melted butter. If you scoop and bake immediately, the dough balls will spread out into flat puddles on your baking sheet.

More Favorites

• Cottage Cheese Protein Birthday Cake Cookies
• Cottage Cheese Protein Chocolate Chip Cookie Dough
• Cottage Cheese Protein Fudgy Brownies
• Cottage Cheese Protein S’mores Pancakes
• Cottage Cheese Protein Snickerdoodles

Quick Answers

Can I use pure whey protein powder instead of a whey-casein blend?

A whey-casein blend works best because casein absorbs moisture and keeps these cookies soft and thick. Pure whey tends to dry out during baking and can leave cookies flat or rubbery.

If you only have pure whey on hand, you can still use it, but keep a close eye on the oven and pull them out a minute early to protect the soft texture.