Orange Chocolate Chip Ricotta Cookies

December 2, 2017

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Everyone is going to fall in love with these Orange Chocolate Chip Ricotta Cookies! They’re so good in fact that I’d definitely add them to my list of top 5 favorite Christmas cookies!

Orange Chocolate Chip Ricotta Cookies

Ricotta Cookies with Orange and Chocolate Chips

I really am head over heels in love with these cookies! They are dreamy in so many ways.

They have a melt-in-your-mouth texture, as in they are pretty much soft little pillows of bliss.

They have that irresistable flavor blend of fresh orange and dark chocolate – and it’s not just a hint. You know these are orange and chocolate cookies.

The ricotta on the other hand – that’s not a flavor you taste so don’t be worried about that if you haven’t ever made Italian ricotta cookies before.

Oh and let’s not forget about that finishing touch – that sweet and simple glaze just takes them over the top!

Orange Chocolate Chip Ricotta Cookies

Ingredients Needed for These Cookies

  • All-purpose flour
  • Baking powder
  • Salt
  • Granulated sugar
  • Unsalted butter
  • Oranges
  • Egg
  • Whole milk ricotta cheese
  • Vanilla
  • Mini semi-sweet chocolate chips
  • Powdered sugar

Scroll below for full printable recipe.

How to Make Ricotta Cookies

  • In a medium mixing bowl whisk together flour, baking powder and salt.
  • In  a stand mixer cream together sugar, butter and 1 Tbsp + 1 tsp orange zest.
  • Mix in egg then blend in ricotta and vanilla extract.
  • Add in flour mixture and mix until nearly combined then mix in chocolate chips.
  • Chill 1 – 2 hours. Preheat oven near end of chilling dough.
  • Drop dough onto lined baking sheets.
  • Bake until almost set, about 13 – 14 minutes.
  • Cool completely then cover with glaze.

Orange Chocolate Chip Ricotta Cookies

The Perfect Christmas Cookie

These cookies will be the talk of the Christmas party, and possibly the most loved cookie at the cookie exchange or on the cookie tray you send out.

While I do have an abundance of cookies recipes shared on my blog there’s no way I could make all of them during the holidays but these will be a cookie I’ll make time and time again when the Christmas season rolls around. They taste like those chocolate oranges that I love but even better!

I made these when I had family staying over Thanksgiving and they were gone in no time. And like I said no one could have guessed it was ricotta that made them so perfect.

So in other words you don’t miss out on these!

Orange Chocolate Chip Ricotta Cookies

More Recipes You Might Like

Also check out my recipes for Plain Ricotta Cookies and Coconut Lime Ricotta Cookies, because during the holidays you can’t have too many cookies, right :)?

And if you love that citrus chocolate combination be sure to try these super easy White Chocolate and Chocolate Dipped Mandarin Oranges (the white ones taste like an orange creamsicle – so yum!).

Orange Chocolate Chip Ricotta Cookies

16 Quick & Easy 30 Minute Recipes! (plus weekly recipe updates)

Orange Chocolate Chip Ricotta Cookies
4.97 from 55 votes

Orange Chocolate Chip Ricotta Cookies

One of my all time favorite Christmas cookies! Perfectly soft and full of that irresistable fresh orange and dark chocolate flavor. Sure to be a hit at your next Christmas party!
Servings: 35 cookies
Prep25 minutes
Cook45 minutes
Ready in: 2 hours 10 minutes



  • 1 1/4 cups (154g) powdered sugar
  • 2 1/2 Tbsp fresh orange juice
  • 1 tsp orange zest (about 1/2 navel orange)


  • In a medium mixing bowl whisk together flour, baking powder and salt for 20 seconds, set aside.
  • In the bowl of an electric stand mixer fitted with the paddle attachment cream together sugar, butter and 1 Tbsp + 1 tsp orange zest until combined (scrape bowl as needed throughout mixing process).
  • Mix in egg then blend in ricotta and vanilla extract. Add in flour mixture and mix until nearly combined then mix in chocolate chips. 
  • Cover bowl and chill 1 - 2 hours until it's not quite so sticky and a little easier to work with (if needed you can freeze it for a bit). 
  • Preheat oven to 350 degrees during last 20 minutes of dough chilling. (Note, don't use dark cookie sheets for this recipe or bottoms will burn).
  • Scoop dough out using a medium cookie scoop or two spoons (so you have just a heaping 1 Tbsp) and drop onto parchment paper or silicone liner lined baking sheet spacing cookies 2-inches apart.
  • Leave remaining dough chilled. Bake cookies in preheated oven 13 - 14 minutes until almost set. 
  • Let cool on pan several minutes then transfer to a wire rack to cool completely. Repeat with remaining dough (placing dough on a cool baking sheet). 
  • For the glaze, in a small mixing bowl whisk together powdered sugar, orange juice and orange zest. Spoon over cooled cookies. 
  • Let glaze set at room temperature. Store cookies in an airtight container. 
  • Recipe source: Cooking Classy
Nutrition Facts
Orange Chocolate Chip Ricotta Cookies
Amount Per Serving
Calories 134 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Cholesterol 16mg5%
Sodium 25mg1%
Potassium 68mg2%
Carbohydrates 19g6%
Sugar 11g12%
Protein 2g4%
Vitamin A 125IU3%
Vitamin C 0.9mg1%
Calcium 29mg3%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.


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  • Abigail

    I tried making these and it didn’t work. The first half of the dough was chilled in the fridge for 2 hours and after that didn’t work I chilled the second half in the freezer for 2 hours. The cookies kind of melted down on the cookie sheet both times. Any ideas on what might be going wrong?

    • Jaclyn

      Jaclyn Bell

      Was it a wet and watery ricotta that was used by chance? Do you think the proper amount of flour was added? So sorry that happened!

      • Michelle

        So I’ve made this recipe at least ten times. We love these cookies and they come out perfect everytime. I made them again tonight, but the texture was different/a little off. A few of the cookies also had a small amount of liquid coming out and flattened a bit. I don’t believe I used wet or wattery ricotta. I used it right when I took it out of the fridge so it wasn’t sitting out at room temp for too long or anything. However, I didn’t follow this recipe to a T tonight like I always do. Tonight I had mixed together the flour, salt, baking powder, and sugar. Normally the second step is the sugar with the egg, softened butter, etc. Could that be why my texture was a little off tonight?

        • Jaclyn

          Jaclyn Bell

          Yes it could just be the order things were mixed. Or different brands of ricotta can give slightly different results as well but most likely it was just the mixing order.

  • Hilary Mackin

    Ok these are my new favorite!!!! Melt in your mouth my family is obsessed.

    • Jaclyn

      Jaclyn Bell

      For lemon flavor cookies I’d follow my other recipe here. You can omit poppy seeds if preferred.

  • James Fleming

    I made this as directed and it was delicious, with a couple of adjustments: sear the salmon presentation-side down and cover the pan for five minutes. No need to flip the fillets. I also added a tablespoon of flour to thicken the sauce but that is totally optional.

  • Karina

    I don’t know why they came out tasting like soap. They look beautiful though and smell amazing. I know it’s not the baking powder because the glaze tastes soapy too. Family also notice the soapy taste but they still ate them. Lol.

    • Jaclyn

      Jaclyn Bell

      I’m sorry that happened. It could likely be that some of the white pith of the orange peel was included when zesting imparting an unpleasant bitter flavor. I’ve done this before when I tried to use mandarin oranges in place of oranges.