Glazed Chocolate Chip Ricotta Cookies
These delicious Glazed Chocolate Chip Ricotta Cookies are topped with a sweet chocolate glaze and chocolate sprinkles. They are a great balance of moist but not too heavy.
This recipe is for all the chocolate lovers out there. Moist chocolate ricotta cookies are topped with a sweet chocolate glaze and topped with chocolate sprinkles! The ricotta cheese lends to a great balance. Not too light, not too heavy, but just right.
Glazed Chocolate Chip Ricotta Cookies
These delicious Glazed Chocolate Chip Ricotta Cookies are topped with a sweet chocolate glaze and chocolate sprinkles. They are a great balance of moist but not too heavy.
Equipment
- Baking Sheet
- Parchment Paper Sheets
- Medium Cookie Scoop (2 Tbsp.)
Ingredients
For the Cookies:
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 3 large eggs
- 2 teaspoons almond extract
- 1 teaspoon vanilla extract
- 2 cups Ricotta Cheese part skim
- ½ cup dark chocolate baking cocoa
- 3-2/3 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup semi sweet chocolate chips
Glaze:
- 3 tablespoons unsalted butter melted
- 1-1/2 teaspoon almond extract
- 3 cups confectioner’s sugar
- 3 tablespoons cocoa powder
- 4-1/2 tablespoons milk
- 1-1/2 tablespoons corn syrup
Garnish:
- Chocolate sprinkles
Instructions
- Preheat oven to 350-f degrees. In a large mixing bowl, cream together butter and sugar. Add eggs, 1 at a time, mixing well after each addition. Add almond extract and vanilla extract and mix until blended. Stir in ricotta cheese.
- In a separate mixing bowl, stir together flour, cocoa, baking soda, baking powder, and salt. Add dry ingredients to wet ingredients and mix until blended. Add chocolate chips and stir to combine.
- Using a medium cookie scoop, scoop cookie dough onto a parchment lined cookie sheet. Bake for 13-15 minutes or until cookies bounce back when touched lightly and it does not look wet in the center of the cookie. Transfer to a cookie rack to cool.
- Meanwhile, make the glaze by whisking the melted butter, sugar, extract, cocoa powder, milk, and corn syrup together. When cookies are cool, glaze and decorate with chocolate sprinkles or other decoration of your choice. Store covered for up to 3 days on the countertop or in the fridge if you prefer them chilled.
Notes
Recipe adapted from Grumpy’s Honeybunch
Nutrition
Calories: 222kcalCarbohydrates: 29gProtein: 3gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 39mgSodium: 95mgPotassium: 90mgFiber: 1gSugar: 24gVitamin A: 275IUCalcium: 47mgIron: 1mg
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These sound so good! Pinned for baking soon!