These Chocolate Chip Cottage Cheese Biscuits are soft, slightly sweet, packed with chocolate chips, and finished with a simple cream cheese frosting. Cottage cheese adds protein and helps keep the biscuits soft, while cinnamon folded into the dough creates little swirls of warm cinnamon flavor throughout. They’re easy to make, great for meal prep, and perfect for breakfast, a snack, or when you want something a little sweet.
why you’ll love the chocolate chip cottage cheese biscuits
If you’ve made any of my cottage cheese biscuits before, you already know how much I love them for an easy, higher-protein breakfast. These Chocolate Chip Cottage Cheese Biscuits take that same idea but turn it into something a little sweeter—and the cream cheese frosting on top makes them feel like such a treat.
The dough itself is really simple. You only need a handful of ingredients, there’s no rolling or cutting involved, and I use a large cookie scoop to portion everything right onto the baking sheet. The cottage cheese keeps the biscuits soft while adding some extra protein, and you don’t get a strong cottage cheese flavor once everything is baked.
One of my favorite parts is the cinnamon. Instead of mixing it in with the dry ingredients, I add it at the same time as the chocolate chips and gently fold everything together. You don’t want the cinnamon completely incorporated—you want those little cinnamon swirls running throughout the chocolate chip cottage cheese biscuits.
And then there’s the cream cheese frosting. Rather than spreading or drizzling it over the biscuits, I thin it out just enough to dip the entire top of each biscuit right into it. You get a little cream cheese frosting with every bite without making them overly sweet.
These are also perfect for making ahead. One batch makes about 9 chocolate chip cottage cheese Biscuits, so you can keep them in the fridge for an easy breakfast or snack throughout the week.
ingredients you’ll need
- Cottage cheese: I used 2% cottage cheese. A thicker cottage cheese works best because too much excess liquid can make the biscuits spread while baking. Good Culture and Nancy’s are two thicker options I like.
- Eggs: Two large eggs help bind everything together while adding even more protein.
- All-purpose flour: Regular all-purpose flour works perfectly, or you can substitute a 1:1 gluten-free baking flour.
- Baking soda: Gives the biscuits some lift as they bake.
- Coconut sugar: You only need 2 tablespoons to give the biscuits a little sweetness without making them overly sweet.
- Vanilla extract: Adds that classic sweet vanilla flavor and works really well with the cinnamon and chocolate.
- Cinnamon: Instead of mixing the cinnamon completely into the dough, we’re gently folding it in at the end to create little cinnamon swirls throughout the biscuits.
- Chocolate chips: I use 1/2 cup. Feel free to use milk, semi-sweet, or dark chocolate chips depending on what you like.
- Salt: Just a pinch helps balance the sweetness and bring out all the other flavors.
- Cream cheese: The base of our simple cream cheese frosting. Make sure it’s softened so you can easily mix it until smooth.
- Maple syrup or honey: Just a teaspoon lightly sweetens the cream cheese frosting.
- Milk: You’ll add roughly 2 tablespoons to thin the frosting. Add it gradually since you want it thin enough to dip the biscuits but not so thin that it runs right off.
step-by-step instructions
Mix the dry ingredients.
Preheat the oven to 400°F and line a baking sheet with parchment paper. In a large bowl, mix together the flour, baking soda, coconut sugar, and a pinch of salt.
Add the wet ingredients.
Add the cottage cheese, eggs, and vanilla directly to the dry ingredients. Mix everything together just until a thick, slightly sticky dough forms.
Create the cinnamon swirl.
Add the chocolate chips and cinnamon to the dough, then gently fold them in until just incorporated. You don’t need to mix the cinnamon in completely. Leaving some visible streaks throughout the dough is what gives these Chocolate Chip Cottage Cheese Biscuits that cinnamon swirl effect.
Scoop the biscuits.
Use a large cookie scoop to portion the dough onto your prepared baking sheet. I get about 9 biscuits from one batch. Leave a little room between them since they may spread slightly as they bake.
Bake.
Bake at 400°F for 15–20 minutes, or until the Chocolate Chip Cottage Cheese Biscuits are set and lightly golden around the edges. Let them cool slightly before adding the frosting.
Make the cream cheese frosting.
Mix the softened cream cheese with maple syrup or honey until smooth. Slowly add the milk, a little at a time, until it’s smooth and thin enough for dipping.
Dip the biscuits.
Once the biscuits have cooled slightly, dip the tops directly into the cream cheese frosting. Let any excess drip off, then place them back on the baking sheet and allow the frosting to set slightly before digging in.
You can watch a full video tutorial of my Chocolate Chip Cottage Cheese Biscuits here.
pro tips
- Use a thick cottage cheese. This is probably my biggest tip for Chocolate Chip Cottage Cheese Biscuits. Cottage cheese brands can vary quite a bit in consistency. A thicker cottage cheese means less excess moisture and helps prevent the biscuits from spreading too much.
- Don’t overmix the dough. Mix everything just until combined. The dough doesn’t need to be perfectly smooth.
- Don’t completely mix in the cinnamon. Gently fold the cinnamon and chocolate chips into the finished dough. Those little streaks of cinnamon are exactly what you want!
- Use a cookie scoop. The dough is sticky, so there’s no need to try to roll or shape it with your hands. A large cookie scoop makes portioning the biscuits quick and easy.
- Let them cool before dipping. They can still be slightly warm, but don’t dip piping-hot biscuits into the cream cheese frosting or it may melt right off.
- Add the milk slowly. Start with less milk when making the frosting and gradually add more. You can always thin it out, but it’s harder to fix frosting that’s become too runny.
variations
- Make them gluten-free: Use your favorite 1:1 gluten-free baking flour in place of the all-purpose flour.
- Switch up the chocolate: Semi-sweet, milk, or dark chocolate chips all work. Mini chocolate chips would also be really good and give you more chocolate throughout each biscuit. Or you can lean into the cinnamon flavor by replacing with cinnamon or butterscotch chips.
- Skip the frosting: The Chocolate Chip Cottage Cheese Biscuits are still delicious without the cream cheese frosting if you want something a little less sweet or easier to grab on the go.
- Use honey instead of maple syrup: Either works for lightly sweetening the cream cheese frosting, so use whichever you have on hand.
- Add a little extra cinnamon: If you really love cinnamon, you can sprinkle a little over the cream cheese frosting after dipping.
storage & reheating
Because the Chocolate Chip Cottage Cheese Biscuits are topped with cream cheese frosting, I recommend storing them in an airtight container in the refrigerator for up to 4 days.
You can enjoy them cold or let one sit at room temperature for a few minutes before eating. If you want to warm them, I recommend doing so before adding the frosting.
For longer storage, freeze the unfrosted biscuits in an airtight freezer-safe container. Thaw them overnight in the refrigerator, warm as desired, and then dip them in freshly made cream cheese frosting.
FAQ’s
Can you taste the cottage cheese?
Not really! The cottage cheese blends into the dough as the biscuits bake, so you don’t end up with a strong cottage cheese flavor. It mostly helps give the Chocolate Chip Cottage Cheese Biscuits their soft texture while adding some extra protein.
What kind of cottage cheese works best?
I recommend a thicker cottage cheese with less excess liquid. I used 2%, but the consistency of the brand is more important than the fat percentage. Good Culture or Nancy’s are both great options.
Why did my biscuits spread?
The most likely culprit is a cottage cheese with a higher water content. The dough should be thick and scoopable rather than runny. Also make sure you’re measuring your flour correctly.
Can I make Chocolate Chip Cottage Cheese Biscuits gluten-free?
Yes! Substitute the all-purpose flour with the same amount of a 1:1 gluten-free baking flour.
Do I have to add the cream cheese frosting?
Nope! I love the little extra sweetness it adds, but these are still great without it. Leaving off the frosting also makes them even easier for meal prep or grabbing on the go.
Can I make these ahead of time?
Yes. These Chocolate Chip Cottage Cheese Biscuits are great for meal prep. Make a batch and keep them refrigerated for an easy breakfast or snack throughout the week.
Why do you add the cinnamon at the end?
It’s all about those swirls! Instead of completely mixing the cinnamon throughout the dough, gently folding it in with the chocolate chips leaves little ribbons of cinnamon in each biscuit.
more recipes to try and LOVE!
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If you make these Chocolate Chip Cottage Cheese Biscuits I’d love to hear what you think! Leave a comment and rating below, and if you share it on Instagram, tag @forgetthetakeout so I can see. Your support—through reviews, comments, and shares—helps me keep creating and sharing recipes!
Chocolate Chip Cottage Cheese Biscuits
Equipment
- large sheet pan You may need 2, depending on the size of your pans.
Ingredients
For the biscuits
- 1½ cups cottage cheese I used 2%
- 2 large eggs
- 1½ cups all-purpose flour or 1:1 gluten-free flour
- 1 teaspoon baking soda
- 2 tablespoons coconut sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ cup chocolate chips
For the cream cheese glaze
- 4 oz cream cheese softened
- 1 teaspoon maple syrup or honey
- About 2 tablespoons milk or as needed to thin
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, mix together the flour, baking soda, and coconut sugar.
- Add the cottage cheese, eggs, and vanilla extract. Mix until just combined and a thick, slightly sticky dough forms.
- Add the chocolate chips and cinnamon. Gently fold them into the dough until just incorporated. Don’t overmix here. You want some streaks of cinnamon to remain throughout the dough to create that cinnamon swirl effect.
- Using a large cookie scoop, scoop the dough onto the prepared baking sheet to make about 9 biscuits, leaving a little space between each.
- Bake for 15–20 minutes, or until the biscuits are set and lightly golden around the edges. Remove from the oven and let cool slightly.
- While the biscuits cool, make the cream cheese glaze. Mix the softened cream cheese and maple syrup or honey until smooth. Slowly add the milk, a little at a time, until the glaze is smooth and thin enough for dipping. You may need slightly more or less milk depending on the consistency.
- Once the biscuits have cooled slightly, dip the tops directly into the cream cheese glaze, letting any excess drip off. Place them back on the baking sheet and allow the glaze to set slightly before serving.
