White Chocolate Chip Cookies

These pale vanilla cookies bake into broad rounds with lightly golden edges, soft centers, and irregular pieces of white chocolate across their wrinkled tops. Most of the chopped chocolate goes into the dough; the rest is pressed onto the cookies just after baking so it stays visible.

This creamed-butter dough gets a 30-minute chill to limit excess spread. Take the cookies out when their edges are set but their centers still look soft—they finish setting on the baking sheet.

Yield: About 24 to 26 cookies. Prep: 20 minutes. Chill: 30 minutes. Bake: About 10 to 12 minutes per sheet. Total: About 1 hour 20 minutes to 1 hour 35 minutes, including batch baking.

Ingredients for White Chocolate Chip Cookies

• 2 1/4 cups all-purpose flour, spooned and leveled (270g)
• 1 teaspoon baking soda
• 3/4 teaspoon fine salt
• 1 cup unsalted butter, softened but not melted (225g)
• 3/4 cup packed light brown sugar (150g)
• 1/2 cup granulated sugar (100g)
• 1 large egg
• 1 large egg yolk
• 2 teaspoons vanilla extract
• 8 ounces chopped white chocolate or white chocolate chunks (225g), divided

Chopped white chocolate gives the cookies irregular pieces on top. White chocolate chips also work, but will look more uniform.

How to Bake White Chocolate Chip Cookies

1. Mix the dry ingredients: Whisk the flour, baking soda, and salt together in a bowl.
2. Cream the butter and sugars: Beat the softened butter, brown sugar, and granulated sugar with an electric mixer until creamy and a little lighter. Beat in the egg, egg yolk, and vanilla.
3. Finish the dough: Add the dry ingredients and mix just until no dry flour remains. Fold in about 6 ounces of the white chocolate, reserving the remaining 2 ounces for the tops. Avoid beating the dough once the flour is incorporated.
4. Portion and chill: Scoop roughly 2-tablespoon portions of dough and refrigerate for 30 minutes, until firmer. Near the end of the chill, preheat the oven to 350°F (175°C) with a rack in the center. Line baking sheets with parchment.
5. Bake in batches: Arrange the chilled portions about 2 inches apart on a parchment-lined sheet. Bake uncovered, one sheet at a time. Start checking at 9 minutes; expect about 10 to 12 minutes per sheet. Remove the cookies when the edges are set and lightly golden but the centers still look slightly puffy and soft. Keep dough for later batches chilled, and place it on a cool sheet.
6. Add the chocolate and cool: Immediately press pieces of the reserved white chocolate gently onto the hot tops without flattening the cookies. Leave them on the sheet for about 5 minutes to set, then transfer to a wire rack.

How to Tell When the Cookies Are Done

Look at the edges rather than waiting for the whole cookie to look firm. The edges should be set and lightly browned, while the centers remain pale and soft-looking. The centers firm during the five-minute rest on the hot sheet; baking until they look completely firm can leave the cookies dry or hard.

Why Chill This Dough?

Chilling the scooped, creamed-butter dough helps it spread into broad rounds without becoming too thin. Butter that is too warm or a hot baking sheet can encourage excess spread. Leave about 2 inches between portions during baking, even if you arrange the finished cookies close together for serving.

White Chocolate Chip Cookie Variations

For a separate variation, fold up to 1/2 cup chopped macadamia nuts or up to 1/2 cup dried sweetened cranberries into the dough with the white chocolate. Leave them out of the plain white chocolate cookies described here.

For a cocoa-based cookie, see these double chocolate cookies with white chips rather than adding cocoa to this dough. For a pale dough with darker chocolate, try these classic chocolate chip cookies with soft centers.

Storing and Freezing

Cool the cookies completely, then store them airtight at room temperature for the best texture within 3 days. Baked cookies can be frozen airtight for up to 3 months; thaw at room temperature for approximately 30 minutes.

You can portion and chill the dough ahead of baking or freeze the portions for later. For frozen dough, use the set-edge and soft-center cues rather than assuming the chilled-dough bake time will be exact.

Nutrition

Approximate nutrition per cookie, based on 25 cookies: 200 calories, 2g protein, 11g fat, and 24g carbohydrates. Per 100g: approximately 495 calories, 5g protein, 27g fat, and 59g carbohydrates. Values are estimates and vary with the white chocolate used and the size of each cookie.

M&M Cookies

These large M&M cookies have lightly golden edges, soft centers, and plenty of colorful candies and chocolate chips on top. Scoop the dough into 3-tablespoon portions, then press some of the mix-ins onto the exposed surfaces so they stay visible after baking.

For this thicker cookie, chill the portioned dough for 45 minutes to help control spreading. Take the cookies out when the edges are set but the centers still look pale and soft; they will firm up as they rest on the baking sheet.

Ingredients for M&M Cookies

• 3/4 cup unsalted butter (170g), softened but still cool
• 3/4 cup packed light brown sugar (150g)
• 1/2 cup granulated sugar (100g)
• 1 large egg
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour (240g), spooned and leveled
• 3/4 teaspoon baking soda
• 3/4 teaspoon fine salt
• 3/4 cup regular milk chocolate M&Ms (150g), divided
• 1/2 cup semisweet chocolate chips (85g), divided

Yield: 17–18 large cookies. Prep: 20 minutes. Chill: 45 minutes. Bake: about 11–13 minutes per batch. Allow about 1 hour 30 minutes total, depending on batches and cooling time.

How to Bake M&M Cookies

1. Mix the dry ingredients: Whisk the flour, baking soda, and salt together in a bowl.
2. Cream the butter and sugars: Beat the butter with both sugars until creamy and lighter in appearance. The butter should be pliable, not melted or greasy. Beat in the egg and vanilla.
3. Finish the dough: Mix in the dry ingredients just until no flour pockets remain. Fold in 1/2 cup M&Ms and 6 tablespoons chocolate chips. Reserve the remaining 1/4 cup M&Ms and 2 tablespoons chips for the tops; these come from the listed amounts, not from extra add-ins.
4. Scoop and chill: Scoop roughly 3-tablespoon mounds onto a parchment-lined tray. Press the reserved candies and chips onto the exposed tops. Refrigerate for 45 minutes, until the dough feels firmer.
5. Bake in batches: Fully preheat the oven to 350°F (175°C). Place chilled portions at least 3 inches apart on parchment-lined baking sheets. Bake one sheet at a time on the center rack, keeping the remaining dough refrigerated. Start checking at 10 minutes; each batch will generally take about 11–13 minutes. Rotate the sheet only if your oven browns unevenly.
6. Let the cookies set: Remove them when the edges are set and lightly golden but the centers still look pale and soft. Leave them on the baking sheet for 8–10 minutes, until they hold together when lifted, then transfer to a wire rack.

How to Keep M&M Cookies Soft and Thick

Overly warm butter or dough can make these cookies spread too far. Use butter that is soft enough to cream but still cool, complete the chill, and place each new batch on a cool baking sheet rather than a hot one.

Do not wait for the centers to look dry. The large portions continue to set on the sheet after baking. Scoop size, dough temperature, and oven differences can shift the timing, so judge doneness by the set edges and soft centers as well as the clock. For another soft-centered bake without candy shells, try these classic chocolate chip cookies.

Make-Ahead and Storage

Cool baked cookies completely, then store them airtight at room temperature for up to 3 days for best quality.

To make the dough ahead, portion and top the cookies, then refrigerate them covered for up to 2 days before baking. Fully cooled baked cookies can be frozen in an airtight freezer-safe container for up to 2 months.

To freeze dough, freeze the topped portions until solid, then store airtight for up to 2 months. Bake from frozen at 350°F, allowing extra time. Look for set, lightly golden edges and soft centers rather than relying on a fixed number of added minutes.

Nutrition

Approximate per cookie, based on 18 large cookies: 240 calories, 3g protein, 11g fat, and 33g carbohydrates. Approximate per 100g of baked cookies: 480 calories, 5g protein, 22g fat, and 66g carbohydrates. Values are estimates; cookie size, ingredient brands, and moisture lost during baking will affect them.

Sugar Cookies

These round sugar cookies bake up pale and tender, with thick pink vanilla frosting spread inside each cookie’s edge and rainbow jimmies on top. A short chill makes the dough easier to cut and transfer. Roll it about 1/4 inch thick, then take the cookies out when their tops are set rather than waiting for them to brown. Cool them completely before adding the frosting so the hand-spread swirls stay in place.

Makes about 24 cookies, depending on the cutter and how the scraps are rerolled. Allow about 2 hours 15 minutes, including chilling, baking in batches, and cooling.

Ingredients for Sugar Cookies

Cookies

• 1 cup unsalted butter, softened (225g)
• 1 cup granulated sugar (200g)
• 1 large egg
• 2 teaspoons vanilla extract
• 2 3/4 cups all-purpose flour (330g), plus a little more for rolling if needed
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon fine salt

Pink Vanilla Frosting

• 1/2 cup unsalted butter, softened (115g)
• 2 cups confectioners’ sugar (240g)
• 1–2 tablespoons milk
• 1 teaspoon vanilla extract
• 1–2 small drops pink gel food coloring, or as needed
• About 1/4 cup rainbow jimmies (40g)

How to Make Frosted Sugar Cookies

1. Mix the dry ingredients: Whisk the flour, baking powder, and salt together.
2. Make the dough: With an electric mixer, beat the 1 cup butter and granulated sugar until creamy. Mix in the egg and 2 teaspoons vanilla. Add the dry ingredients and mix just until no loose flour remains and the dough holds together.
3. Chill and preheat: Divide the dough into two disks, wrap, and refrigerate for about 45 minutes, until cool and workable. Near the end of chilling, fully preheat the oven to 375°F (190°C). Line light-colored baking sheets with parchment; do not grease the parchment.
4. Roll and cut: Working with one disk at a time, roll the dough about 1/4 inch thick, using only a light dusting of flour if needed. Cut with an approximately 3-inch round cutter and place the rounds about 1 1/2 inches apart on the sheets. Gently reroll the scraps. If the dough sticks or stretches during transfer, briefly rechill it.
5. Bake and cool: Bake uncovered, one sheet at a time on the center rack. Start checking at 8 minutes; each batch will usually take 8–10 minutes. Remove the cookies when the tops look set rather than wet and the edges are pale or only faintly golden. Leave them on the sheet for about 5 minutes, then transfer to a rack to cool completely.
6. Make the frosting: Beat the 1/2 cup butter, confectioners’ sugar, and 1 teaspoon vanilla together. Add milk gradually, starting with 1 tablespoon, until the frosting spreads smoothly but holds shallow swirls. Beat in the pink coloring. If the frosting is runny, mix in a little more confectioners’ sugar.
7. Frost and decorate: Use a small spatula or butter knife to spread frosting over each cool cookie, leaving a narrow border of cookie visible. Add rainbow jimmies immediately, while the frosting is soft. Let the frosting firm before arranging or storing the cookies.

How to Keep the Cookies Soft

Thickness and doneness matter more than a deeply golden color. Rounds rolled thinner than 1/4 inch or baked longer will be crisper. Check the first batch at 8 minutes, especially if your cutter is smaller or your baking sheets are dark, and use set tops and pale edges as the cue to remove the cookies.

Why Chill the Dough?

The 45-minute chill helps this dough hold tidy rounds as you cut and move them. Keep the second disk refrigerated while you work with the first. If the dough warms and becomes sticky, rechill it instead of working in a lot of extra flour; handle rerolled scraps gently so the later cookies stay tender.

Getting the Pink Frosting Finish

Use thick, spreadable frosting rather than thin cookie icing. Completely cooled cookies keep it from melting or sliding, and a small spatula leaves visible swirls. Leave a pale rim around each cookie and add the jimmies before the frosting surface firms.

Storing Frosted Sugar Cookies

Once the frosting has firmed, refrigerate the cookies in an airtight container for up to about 5 days. Separate layers with parchment to help protect the frosting and sprinkles. Bring the cookies toward room temperature before serving for softer frosting; do not reheat them.

For another soft cookie, try these thick snickerdoodle cookies. For a different classic, make these peanut butter cookies.

Nutrition

Approximate nutrition per cookie, based on 24 frosted cookies: 235 calories, 2g protein, 12g fat, and 30g carbohydrates. Per 100g: approximately 470 calories, 4g protein, 24g fat, and 61g carbohydrates. Values will vary with cookie size and the amount of frosting used.

Double Chocolate Cookies

These individual cocoa cookies have slightly soft centers, dark and white chocolate chips, and a thin semisweet drizzle. A few chips pressed onto the dough keep both colors visible after baking.

Dark dough gives little browning feedback, so begin checking the cookies at 9 minutes. Take them out when the edges are set and the centers are still slightly soft; they will firm up as they rest on the baking sheet.

Ingredients for Double Chocolate Cookies

• 1 1/2 cups all-purpose flour (180g)
• 1/2 cup unsweetened cocoa powder (45g)
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1/2 cup (1 stick) unsalted butter, softened but not melted (113g)
• 3/4 cup packed light brown sugar (150g)
• 1/4 cup granulated sugar (50g)
• 1 large egg
• 1 teaspoon vanilla extract
• 3/4 cup semisweet chocolate chips (130g), divided
• 1/2 cup white chocolate chips (85g)

How to Bake Double Chocolate Cookies

1. Preheat the oven: Heat to 350°F (175°C) with a rack in the center. Line baking sheets with parchment paper.
2. Combine the dry ingredients: Whisk the flour, cocoa powder, baking soda, and salt until the mixture is evenly colored.
3. Mix the dough: Cream the softened butter with both sugars. Mix in the egg and vanilla, then add the dry ingredients and mix just until no flour streaks remain. Set aside 1/4 cup of the semisweet chips for the drizzle. Reserve a few of the remaining semisweet chips and a few white chips for the tops, then fold the rest into the dough.
4. Portion and top: Scoop approximately 2-tablespoon mounds onto a cool, parchment-lined sheet, spacing them about 2 inches apart. Lightly press the reserved chips onto the tops. If the dough has become very soft, chill it briefly before portioning; warm dough or a hot baking sheet can encourage spreading.
5. Bake and cool: Bake uncovered for 9–12 minutes per batch, checking at 9 minutes. The edges should look set and the centers slightly soft, not wet or liquid. Leave the cookies on the sheet for 10 minutes to firm up, then transfer them to a rack to cool completely.
6. Add the drizzle: Melt the reserved 1/4 cup semisweet chips in a microwave-safe bowl in short bursts, stirring between each until smooth. Use a spoon or small piping bag to drizzle thin lines over the cooled cookies. Let the chocolate set before stacking.

How to Tell When Chocolate Cookies Are Done

The 9–12 minute window applies to approximately 2-tablespoon portions. Look for set edges and centers that are still slightly soft rather than waiting for the dark dough to brown. Larger or flatter cookies may need a different baking time, so use those cues to decide when to take them out.

Storing the Cookies

Once the drizzle has set, keep the cookies in an airtight container at room temperature for up to 3 days. Serve them as they are or with a hot drink or glass of milk.

For a lighter dough without cocoa, try these classic chocolate chip cookies.

Nutrition

Approximate nutrition per cookie, based on 16 cookies: 220 calories, 3g protein, 11g fat, and 31g carbohydrates. Per 100g of finished cookies: approximately 460 calories, 6g protein, 22g fat, and 64g carbohydrates. Values vary with ingredient brands, cookie size, and moisture lost during baking.

Snickerdoodle Cookies

These snickerdoodles have a fine cinnamon-sugar coating, lightly crinkled edges, and soft centers. Cream of tartar gives the dough its mild tang. A short chill makes the butter dough easier to roll and helps the cookies stay fairly thick; leave the coated balls rounded rather than pressing them flat. Take the cookies out when the edges are set but the centers still look slightly soft. They finish setting on the baking sheet.

Yield: About 28 cookies. Total time: About 1 hour 25 minutes to 1 hour 40 minutes, including a 30-minute chill and baking in batches.

Ingredients for Snickerdoodle Cookies

For the dough

• 2 3/4 cups all-purpose flour (330g)
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 cup (2 sticks) unsalted butter, softened but not melted (225g)
• 1 1/2 cups granulated sugar (300g)
• 2 large eggs
• 1 teaspoon vanilla extract

For the cinnamon-sugar coating

• 1/4 cup granulated sugar (50g)
• 1 tablespoon ground cinnamon

Keep the coating sugar separate from the sugar for the dough. Cream of tartar works with the baking soda in this formula; baking powder alone is not a direct substitute.

How to Bake Snickerdoodle Cookies

1. Mix the dry ingredients: Whisk the flour, cream of tartar, baking soda, and salt together in a bowl.
2. Cream the butter and sugar: Beat the softened butter and 1 1/2 cups sugar for about 2 minutes, until combined and slightly lightened. Beat in the eggs one at a time, then the vanilla.
3. Finish and chill the dough: Mix in the dry ingredients just until no flour streaks remain. Cover and refrigerate for about 30 minutes, until the dough holds a ball shape without sticking heavily to your hands. If it is still too sticky, chill it a little longer rather than adding extra flour.
4. Prepare the oven and coating: While the dough chills, preheat the oven to 350°F (175°C) with a rack in the center. Line baking sheets with parchment. Stir the remaining 1/4 cup sugar and the cinnamon together in a shallow bowl.
5. Shape the cookies: Scoop about 2 tablespoons of dough per cookie. Roll into balls, coat the entire surface in cinnamon sugar, and place at least 2 inches apart on cool baking sheets. Do not flatten. Keep portions for later batches chilled.
6. Bake: Bake one sheet at a time on the center rack. Start checking at 9 minutes; the cookies will typically take 10 to 12 minutes. Remove them when the edges are set and faintly golden, the tops are lightly crinkled, and the centers look slightly soft but not wet. Rotate the sheet near the end only if your oven browns unevenly.
7. Let them set: Leave the cookies on the baking sheet for 5 minutes so they firm enough to lift, then transfer to a wire rack. Let the sheet cool before using it for another batch.

How to Tell When Snickerdoodles Are Done

Look at the edges rather than waiting for the whole cookie to feel firm. The centers should still look soft when the set, pale-golden edges and shallow crinkles tell you it is time to take the sheet out. Baking until the centers are fully firm can leave the cookies dry.

If using a convection oven, lower the setting to about 325°F (165°C) and begin checking early; the cookies may bake faster.

How to Keep Snickerdoodles Thick

Start with softened, not melted, butter, and leave the coated dough balls rounded. Warm dough or a hot baking sheet can make them spread too much. If later portions become difficult to roll, return them to the refrigerator until they hold their shape. Weigh the flour if possible, and stop mixing as soon as it disappears into the dough to help keep the centers tender.

Storing and Freezing Snickerdoodles

Cool the cookies completely, then store them airtight at room temperature for about 3 to 5 days. To warm one, microwave it for about 10 to 15 seconds.

For make-ahead dough, refrigerate it covered, then roll and coat the portions before baking. You can also freeze uncoated dough balls airtight for up to 2 to 3 months. Thaw until they can be coated evenly, roll them in cinnamon sugar, and use the visual doneness cues rather than assuming the bake time will be identical. Freeze fully cooled baked cookies airtight for up to 3 months; thaw before serving.

Serve the cookies just warm or fully cooled. Breaking one open shows the soft center. For another soft-centered bake, try these classic chocolate chip cookies, or see these peanut butter cookies.

Nutrition

Approximate per cookie, based on 28 cookies: 155 calories, 2g protein, 7g fat, and 22g carbohydrates. Approximate per 100g of baked cookies: 470 calories, 5g protein, 21g fat, and 66g carbohydrates. Values are estimates; cookie size and moisture lost during baking will affect them.

Oatmeal Chocolate Chip Cookies

These thick drop cookies have visible rolled oats, plenty of chocolate, lightly golden edges, and soft centers. Scoop the dough into irregular mounds before chilling it for about an hour; the firm portions hold their shape better in the oven. Bake until the edges are set, even if the centers still look soft. The cookies finish setting during a short rest on the baking sheet.

Yield: About 18 cookies. Total time: About 1 hour 45 minutes, including chilling, baking in batches, and brief cooling.

Ingredients for Oatmeal Chocolate Chip Cookies

• 1/2 cup (1 stick) unsalted butter, softened (113g)
• 1/2 cup packed light brown sugar (100g)
• 1/4 cup granulated sugar (50g)
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour, spooned and leveled (120g)
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 1/2 cups old-fashioned rolled oats (120g)
• 3/4 cup semisweet chocolate chips (about 130g)

Optional: Add 1/4 teaspoon ground cinnamon to the dry ingredients for a lightly spiced version.

How to Bake Oatmeal Chocolate Chip Cookies

1. Combine the dry ingredients: Whisk the flour, baking soda, and salt in a bowl. Add the cinnamon here if using.
2. Cream the butter and sugars: Beat the softened butter with both sugars until combined and slightly fluffy, about 3 to 4 minutes. Beat in the egg and vanilla until the mixture looks cohesive.
3. Finish the dough: Mix in the flour mixture just until no dry flour remains. Fold in the rolled oats and chocolate chips. The dough should be thick and scoopable.
4. Scoop and chill: Portion the dough into roughly 2-tablespoon mounds. Leave them thick and slightly irregular rather than pressing them flat. Refrigerate for about 1 hour, until the portions hold their shape.
5. Preheat and arrange: Near the end of chilling, preheat the oven to 350°F (175°C). Place the chilled portions about 2 inches apart on a cool, parchment-lined baking sheet. Keep any remaining portions chilled while the first batch bakes.
6. Bake: Bake one sheet at a time on the center rack for 10 to 12 minutes, starting to check at 9 minutes. Remove the cookies when the edges are set and lightly golden but the centers still look soft. Let a reused baking sheet cool before adding the next batch of dough.
7. Let the cookies set: Leave them on the baking sheet for about 5 minutes, then transfer to a wire rack.

Which Oats Work Best?

Old-fashioned rolled oats give the cookies their chewy texture and visible flakes. Quick oats can be used, but they produce a finer texture and a less visibly oat-studded surface. Instant oatmeal and steel-cut oats are not direct substitutes here.

How to Keep the Cookies Thick and Chewy

Chilling the dough after scooping helps the mounds retain their thickness. Use a cool baking sheet: dough placed on a warm, reused sheet may spread before it starts to bake.

The 10-to-12-minute bake time applies to roughly 2-tablespoon portions; check smaller cookies earlier. Pull the cookies when the edges are lightly golden rather than waiting for firm centers. A longer bake produces a firmer, crisper cookie.

Storing and Freezing

Cool the cookies completely, then store them airtight at room temperature for 3 to 4 days. To warm one, microwave it for about 15 to 20 seconds and check before serving.

Freeze cooled baked cookies in a freezer-safe container or bag for up to 3 months. To make the dough ahead, freeze the scooped portions on a sheet until solid, then transfer them to a freezer-safe container. Bake from frozen, allowing a few extra minutes and judging doneness by the lightly golden edges and soft centers.

For an oat-free option, try these classic chocolate chip cookies.

Nutrition

Approximate nutrition per cookie (1 of 18): 170 calories, 3g protein, 8g fat, and 22g carbohydrates. Approximate per 100g: 470 calories, 7g protein, 22g fat, and 62g carbohydrates. Values vary with cookie size, ingredients, and moisture lost during baking.

Peanut Butter Cookies

These peanut butter cookies bake into substantial golden-tan rounds with deep criss-cross tops, set edges, and tender centers. Pressing the dough to about ½ inch thick helps it bake evenly without turning the cookies into thin disks. This butter-and-flour dough does not need routine chilling; chill the portions briefly only if they slump or lose their fork marks.

Ingredients for Peanut Butter Cookies

• ½ cup unsalted butter, softened (115g)
• ½ cup creamy shelf-stable peanut butter (130g)
• ½ cup packed light brown sugar (100g)
• ½ cup granulated sugar (100g)
• 1 large egg
• 1 teaspoon vanilla extract
• 1½ cups all-purpose flour, spooned and leveled (190g)
• ½ teaspoon baking soda
• ¼ teaspoon fine salt

Yield: About 24 cookies. Prep: 15 minutes. Bake: 9–11 minutes per sheet, or about 20–25 minutes for two sheets baked separately. Total: About 40–45 minutes, including the initial pan cooling; add 20–30 minutes if the dough needs chilling.

How to Bake Peanut Butter Cookies

1. Preheat the oven: Place a rack in the center and fully preheat to 350°F (175°C). Line two standard baking sheets with parchment paper.
2. Mix the fats and sugars: Beat the softened butter, peanut butter, brown sugar, and granulated sugar until creamy and evenly combined. Beat in the egg and vanilla.
3. Add the dry ingredients: Whisk the flour, baking soda, and salt in a separate bowl. Mix into the peanut butter mixture just until no dry flour remains. Weigh the flour or spoon and level it; too much can make the cookies dry.
4. Portion and press: Divide the dough into about 24 rounded, 1½-tablespoon portions. Arrange about 12 per sheet, at least 2 inches apart. Press each ball with a fork, then press across the first marks at a right angle, leaving the cookies about ½ inch thick. If the portions slump or the marks collapse, chill the portioned dough for 20–30 minutes, then press it.
5. Bake one sheet at a time: Bake uncovered for 9–11 minutes, starting to check at 9 minutes. Remove the cookies when the edges look set and only faintly golden and the tops look mostly set; the centers may still appear slightly soft. Do not wait for deep browning. Rotate the sheet only if your oven browns unevenly.
6. Let the cookies set: Leave them on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. They can break if moved straight from the oven.

How to Keep the Fork Marks Distinct

The two fork presses flatten the dense dough for more even baking and make its familiar crosshatch. Press firmly enough to leave deep lines without flattening the cookies below about ½ inch. If dough sticks to the fork, clean the tines or dip them lightly in flour.

Choosing Peanut Butter

Creamy, shelf-stable peanut butter gives the dough a cohesive texture and a smooth surface for clear fork marks. Crunchy peanut butter can make the tops less even and the cookies more crumbly. If using natural peanut butter, stir it thoroughly first; differences in oil content may change how much the cookies spread.

For flourless peanut butter cookies, use a separate recipe. Simply omitting the flour from this dough will not produce the same result.

Storage and Freezing

Cool the cookies completely, then store them airtight at room temperature for up to 1 week; their texture may be best sooner. Fully cooled baked cookies can be frozen airtight for 1–2 months.

For another familiar bake, try these classic chocolate chip cookies.

Nutrition

Approximate nutrition per cookie, based on 24 cookies: 130 calories, 2g protein, 7g fat, and 15g carbohydrates. Per 100g of baked cookies: approximately 500 calories, 9g protein, 26g fat, and 59g carbohydrates. Values are estimates; cookie size and moisture lost during baking will affect them.

Brown Butter Chocolate Chip Cookies

These large cookies have lightly golden edges, soft centers, and generous pools of melted semisweet chocolate alongside lighter milk-chocolate pieces. Brown the butter until its milk solids turn golden and smell nutty, then let it cool before mixing the dough. Scoop and chill the portions before baking to help control spread. A little flaky salt goes on while the cookies are warm.

Yield: About 18 large cookies. Total time: About 2 hours 45 minutes to 3 hours, including a 90-minute chill and baking in batches.

Ingredients for Brown Butter Chocolate Chip Cookies

• 1 cup (2 sticks) unsalted butter (225g)
• 1 cup packed light brown sugar (200g)
• 1/2 cup granulated sugar (100g)
• 1 large egg
• 1 large egg yolk
• 2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour, spooned and leveled (280g)
• 1 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 6 ounces semisweet chocolate bar, roughly chopped (170g)
• 4 ounces milk chocolate bar, roughly chopped (115g)
• About 1/2 teaspoon flaky sea salt, for finishing

Reserve a few larger pieces of each chocolate for the tops. Chopped chocolate creates broader melted pools than chips.

How to Make Brown Butter Chocolate Chip Cookies

1. Brown the butter: Melt the butter in a light-colored saucepan over medium heat. Cook for about 8 to 12 minutes, stirring or swirling frequently, especially once it foams. When the milk solids beneath the foam turn golden brown and smell nutty, immediately pour the butter and all its browned bits into a heat-safe mixing bowl.
2. Cool and mix: Let the butter cool for about 15 to 20 minutes, until warm rather than hot. Whisk in both sugars, then the egg, yolk, and vanilla until combined.
3. Make the dough: In a separate bowl, whisk the flour, baking soda, and fine sea salt. Fold into the butter mixture just until no dry flour remains. Fold in most of both chopped chocolates. The dough should be soft but scoopable.
4. Scoop and chill: Scoop about 18 portions, roughly 3 tablespoons or 60 to 65g each. Press the reserved semisweet and milk chocolate onto the tops. Cover and refrigerate for about 90 minutes, until the portions feel firm when gently pressed.
5. Bake: During the latter part of the chill, preheat the oven to 350°F (175°C) with a rack in the center. Arrange the chilled portions about 3 inches apart on parchment-lined, cool baking sheets. Bake uncovered in batches, checking at 11 minutes; each sheet should take about 11 to 14 minutes. Rotate the sheet if your oven browns unevenly. The edges should be set and lightly golden, and the centers should look soft and slightly puffed, not wet or liquid.
6. Salt and cool: Scatter a little flaky sea salt over the warm cookies. Let them set on the baking sheets for 5 to 10 minutes, then transfer to a rack. Once a cookie holds together but its chocolate is still soft, break it open to serve.

How to Brown Butter Without Burning It

Watch the milk solids beneath the foam rather than relying only on the clock. A light-colored pan makes their color easier to judge. Transfer the butter as soon as the solids are golden brown and smell nutty; they can burn if left in the hot pan. Keep the toasted bits in the dough for their flavor.

Why Chill the Scooped Dough?

Browned butter enters the dough melted, so baking the portions while they are still warm can make the cookies spread too thin. Scooping before chilling is easier than digging into firm refrigerated dough. Chill the covered portions until firm, and start each batch on a cool baking sheet.

How to Tell When the Cookies Are Done

Look for set, lightly golden edges and centers that still appear tender but not liquid. The cookies finish setting during their rest on the hot sheet. If they bake until the centers look fully firm, they may turn dry; weighing the flour, or spooning and leveling it, also helps prevent dry, puffy cookies.

Chocolate Variations

For a less-sweet chocolate profile, replace the milk chocolate with the same weight of semisweet chocolate. The cookies will lose their lighter chocolate contrast. Chocolate chips can replace the chopped bars by weight, but they will leave smaller, more defined pieces instead of broad melted pools.

For a version without browned butter, try these classic chocolate chip cookies.

Storing and Freezing the Cookies

Keep fully cooled cookies airtight at room temperature for about 3 days for the best texture. Covered, portioned dough can be refrigerated for up to 48 hours before baking.

To freeze unbaked cookies, freeze the portions until solid, then transfer them to a freezer-safe container for up to 3 months. Bake from frozen at 350°F, allowing a few additional minutes and using the golden-edge, soft-center cues to judge doneness. Baked cookies can also be frozen airtight for up to 2 months.

Nutrition

Approximate nutrition per cookie, based on 18 large cookies: 300 calories, 3g protein, 16g fat, and 38g carbohydrates. Per 100g of baked cookies: approximately 510 calories, 5g protein, 27g fat, and 64g carbohydrates. Values are estimates and will vary with chocolate brands, portion size, and moisture lost during baking.

Classic Chocolate Chip Cookies

These chocolate chip cookies bake with lightly golden edges, soft centers, and uneven tops dotted with melted chocolate. Chips go throughout the dough, while some of the measured chopped chocolate is pressed onto the tops before baking.

The softened-butter dough needs no required chill. For the best guide to doneness, make roughly 48–50 g portions and take the cookies out when the edges are set but the centers still look soft. They finish setting during a short rest on the baking sheet.

Ingredients for Classic Chocolate Chip Cookies

• 2 1/4 cups all-purpose flour, spooned and leveled (270g)
• 1 teaspoon baking soda
• 3/4 teaspoon fine salt
• 1 cup (2 sticks) unsalted butter, softened but not melted (225g)
• 3/4 cup packed light brown sugar (150g)
• 1/2 cup granulated sugar (100g)
• 2 large eggs
• 2 teaspoons vanilla extract
• 8 ounces semisweet chocolate, roughly chopped (225g); reserve about one-quarter for the tops
• 1/2 cup semisweet chocolate chips (85g)

Yield: About 24 cookies. Prep: 20 minutes. Bake: 9–11 minutes per batch, or about 30–35 minutes for three batches. Total: About 55–65 minutes, including brief sheet cooling.

How to Bake Chocolate Chip Cookies

1. Prepare the oven and sheets: Fully preheat the oven to 375°F (190°C) with a rack in the center. Line two large baking sheets with parchment paper; do not grease the parchment.
2. Mix the dry ingredients: Whisk the flour, baking soda, and salt together.
3. Cream the butter and sugars: Beat the butter with both sugars until creamy and lighter in color. The butter should yield to pressure but not look liquid or greasy. Beat in the eggs one at a time, then the vanilla.
4. Finish the dough: Mix in the dry ingredients just until no flour streaks remain. Fold in the chocolate chips and about three-quarters of the chopped chocolate.
5. Portion and top: Divide the dough into about 24 portions of 48–50 g each. Place about eight on a cool, prepared sheet, at least 2 inches apart. Gently press the reserved chopped chocolate into the tops without flattening the dough.
6. Bake one sheet at a time: Bake on the center rack, starting to check at 8 minutes. For these unfrozen portions, expect about 9–11 minutes. Remove the cookies when the edges are set and lightly golden but the uneven centers still look soft. Turn the sheet only if your oven browns noticeably unevenly.
7. Cool and repeat: Leave the cookies on the sheet for 5 minutes, then transfer them to a rack. Bake the remaining dough on cool sheets. If the waiting portions become very soft, refrigerate them briefly before baking.

How to Tell When the Cookies Are Done

Look at the edges rather than waiting for the entire cookie to feel firm. The centers should still be lighter and soft-looking when the edges are lightly golden. The 5-minute rest on the sheet lets the cookies firm up enough to lift without drying out the centers.

The 9–11-minute range is for roughly 48–50 g portions of unfrozen dough in a conventional oven; smaller or larger portions may bake differently. If using convection, lowering the setting by 25°F is a starting adjustment, but check the browning early.

How to Keep Cookies from Spreading Too Much

Use softened butter, not melted butter, and place each batch on a cool sheet. Greasy butter, very warm dough, or a hot sheet can make the cookies spread too quickly. A brief chill helps if the portioned dough becomes overly soft, but it is not a required step.

Weigh the flour when possible, or spoon it into the measuring cup and level it off. Too little flour can contribute to excess spread; too much can leave the cookies unusually tall or dry. Let the oven fully preheat before baking.

Make-Ahead and Storage

Serve the cookies after their brief sheet rest while the chocolate is still soft, or let them cool completely. Store cooled cookies in an airtight container at room temperature for up to 5 days.

To make the dough ahead, freeze the portions on a parchment-lined sheet, then transfer them to an airtight container or bag for up to 2 months. Thaw before following the baking directions above; the stated bake time does not apply to dough baked straight from frozen.

For a different cookie, try these white chocolate cranberry cookies or these filled pecan pie cookies.

Nutrition

Approximate nutrition per cookie, based on 24 cookies: 220 calories, 2g protein, 12g fat, and 27g carbohydrates. Approximate values per 100g of baked cookies: 500 calories, 5g protein, 28g fat, and 60g carbohydrates. Values will vary with the chocolate used and moisture lost during baking.