Orange Chocolate Chip Ricotta Cookies Recipe

Orange Chocolate Chip Ricotta Cookies Recipe

How To Make Orange Chocolate Chip Ricotta Cookies

Munch on a batch of these creamy ricotta cookies, made with zesty orange, sweet ricotta cheese, and chocolate chips, for a tastier afternoon treat!

Preparation: 25 minutes
Cooking: 45 minutes
Chill Time: 1 hour
Total: 2 hours 10 minutes



  • 2cupsall-purpose flour,(scoop and level to measure)
  • tspbaking powder
  • ¼tspsalt
  • 1cupgranulated sugar
  • ½cupunsalted butter,softened
  • 1tbsporange zest,(from 2 large navel oranges), plus 1 tsp
  • 1large egg
  • 1cupricotta cheese,whole milk, such as Galbani
  • 1tspvanilla extract
  • 1cupmini semi-sweet chocolate chips

For Glaze:

  • cupspowdered sugar
  • tbsporange juice,fresh
  • 1tsporange zest,(about ½ navel orange)


  1. In a medium mixing bowl, whisk together the flour, baking powder, and salt for 20 seconds. Set aside.

  2. In the bowl of an electric stand mixer fitted with the paddle attachment, cream together the sugar, butter, and 1 tablespoon and 1 teaspoon of orange zest until combined. Scrape the bowl as needed throughout mixing process.

  3. Mix in the egg, then blend in the ricotta and vanilla extract. Add in the flour mixture and mix until nearly combined then mix in chocolate chips. 

  4. Cover the bowl and chill for 1 to 2 hours until it’s easier to work with.

  5. Preheat the oven to 350 degrees F during the last 20 minutes of dough chilling.

  6. Scoop the dough out using a medium cookie scoop or 2 spoons. Drop onto parchment paper or silicone liner-lined baking sheet, spacing the cookies 2-inches apart. Leave the remaining dough chilled.

  7. Bake the cookies in the oven for 13 to 14 minutes until almost set. Let cool on pan for several minutes then transfer to a wire rack to cool completely.

  8. Repeat with the remaining dough, placing the dough on a cool baking sheet.

  9. For the glaze, in a small mixing bowl, whisk together powdered sugar, orange juice, and orange zest.

  10. Spoon over the cooled cookies. Let the glaze set at room temperature.

  11. Serve and enjoy!

Recipe Notes

  • Don’t use dark cookie sheets for this recipe or the bottoms will burn.
  • Store the cookies in an airtight container. 


  • Calories: 127.30kcal
  • Fat: 5.24g
  • Saturated Fat: 3.19g
  • Trans Fat: 0.11g
  • Monounsaturated Fat: 1.49g
  • Polyunsaturated Fat: 0.23g
  • Carbohydrates: 19.06g
  • Fiber: 0.51g
  • Sugar: 12.74g
  • Protein: 1.96g
  • Cholesterol: 15.90mg
  • Sodium: 41.37mg
  • Calcium: 34.03mg
  • Potassium: 38.96mg
  • Iron: 0.57mg
  • Vitamin A: 33.13µg
  • Vitamin C: 0.86mg
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