Assorted Cookie Platter
Assorted Cookie Platter
Ingredients
For the Chewy Chocolate Chip Cookies
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips
For the Soft & Chewy Sugar Cookies
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/4 cup granulated sugar, for rolling
For the Peanut Butter Cookies
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- 1
For the Chewy Chocolate Chip Cookies: In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
⏱️ 10 min
- 2
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips.
⏱️ 5 min
- 3
Cover the chocolate chip cookie dough and chill in the refrigerator for at least 30 minutes, or up to 2 hours, to allow the flavors to meld and the dough to firm up.
⏱️ 30 min
- 4
For the Soft & Chewy Sugar Cookies: In a large bowl, cream together the softened butter and 1 1/2 cups granulated sugar until light and fluffy. Beat in the egg and vanilla extract.
⏱️ 10 min
- 5
In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
⏱️ 5 min
- 6
Cover the sugar cookie dough and chill in the refrigerator for at least 30 minutes, or up to 2 hours.
⏱️ 30 min
- 7
For the Peanut Butter Cookies: In a large bowl, cream together the softened butter, creamy peanut butter, 1/2 cup granulated sugar, and light brown sugar until light and fluffy. Beat in the egg and vanilla extract.
⏱️ 10 min
- 8
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
⏱️ 5 min
- 9
Cover the peanut butter cookie dough and chill in the refrigerator for at least 30 minutes, or up to 2 hours.
⏱️ 30 min
- 10
Preheat your oven to 375°F (190°C). Line several baking sheets with parchment paper.
⏱️ 5 min•🌡️ 375 - 11
For the Chewy Chocolate Chip Cookies: Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
⏱️ 5 min
- 12
Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft. Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
⏱️ 15 min•🌡️ 375
- 13
For the Soft & Chewy Sugar Cookies: Roll rounded tablespoons of chilled dough into balls. Roll each ball in the 1/4 cup granulated sugar for rolling.
⏱️ 5 min
- 14
Place the sugared dough balls onto the prepared baking sheets. Bake for 8-10 minutes, or until the edges are set and the centers are still soft. Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
⏱️ 15 min•🌡️ 375
- 15
For the Peanut Butter Cookies: Scoop rounded tablespoons of chilled dough onto the prepared baking sheets. Use a fork to create a crosshatch pattern on top of each cookie, gently flattening them.
⏱️ 5 min
- 16
Bake for 10-12 minutes, or until the edges are lightly golden. Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
⏱️ 15 min•🌡️ 375
- 17
Arrange the assorted cookies on a platter and serve.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Assorted Cookie Platter
For the Chewy Chocolate Chip Cookies
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips
For the Soft & Chewy Sugar Cookies
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/4 cup granulated sugar, for rolling
For the Peanut Butter Cookies
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- 1
For the Chewy Chocolate Chip Cookies: In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
⏱️ 10 min - 2
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips.
⏱️ 5 min - 3
Cover the chocolate chip cookie dough and chill in the refrigerator for at least 30 minutes, or up to 2 hours, to allow the flavors to meld and the dough to firm up.
⏱️ 30 min - 4
For the Soft & Chewy Sugar Cookies: In a large bowl, cream together the softened butter and 1 1/2 cups granulated sugar until light and fluffy. Beat in the egg and vanilla extract.
⏱️ 10 min - 5
In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
⏱️ 5 min - 6
Cover the sugar cookie dough and chill in the refrigerator for at least 30 minutes, or up to 2 hours.
⏱️ 30 min - 7
For the Peanut Butter Cookies: In a large bowl, cream together the softened butter, creamy peanut butter, 1/2 cup granulated sugar, and light brown sugar until light and fluffy. Beat in the egg and vanilla extract.
⏱️ 10 min - 8
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
⏱️ 5 min - 9
Cover the peanut butter cookie dough and chill in the refrigerator for at least 30 minutes, or up to 2 hours.
⏱️ 30 min - 10
Preheat your oven to 375°F (190°C). Line several baking sheets with parchment paper.
⏱️ 5 min•🌡️ 375 - 11
For the Chewy Chocolate Chip Cookies: Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
⏱️ 5 min - 12
Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft. Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
⏱️ 15 min•🌡️ 375 - 13
For the Soft & Chewy Sugar Cookies: Roll rounded tablespoons of chilled dough into balls. Roll each ball in the 1/4 cup granulated sugar for rolling.
⏱️ 5 min - 14
Place the sugared dough balls onto the prepared baking sheets. Bake for 8-10 minutes, or until the edges are set and the centers are still soft. Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
⏱️ 15 min•🌡️ 375 - 15
For the Peanut Butter Cookies: Scoop rounded tablespoons of chilled dough onto the prepared baking sheets. Use a fork to create a crosshatch pattern on top of each cookie, gently flattening them.
⏱️ 5 min - 16
Bake for 10-12 minutes, or until the edges are lightly golden. Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
⏱️ 15 min•🌡️ 375 - 17
Arrange the assorted cookies on a platter and serve.
⏱️ 5 min