The Cookie Everyone Asked For
The Cookie Everyone Asked For
Ingredients
- 1/2 cup white sugar
- 3/4 cup brown sugar
- 1/2 cup unsalted butter, softened, slightly cool — not melted
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup semi-sweet chocolate chips, as needed
- 4 Trader Joe’s dark chocolate peanut butter cups, chopped, slightly frozen
Instructions
- 1
In a large mixing bowl, combine the softened, slightly cool unsalted butter with the white sugar and brown sugar.
⏱️ 1 min
- 2
Using an electric mixer, cream the butter and sugars together until the mixture is light and fluffy, which should take about 2 to 3 minutes. The consistency should be super smooth.
⏱️ 3 min
- 3
Add the egg and vanilla extract to the creamed mixture. Mix well until fully incorporated.
⏱️ 2 min
- 4
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until a soft, non-sticky dough forms. Be careful not to overmix.
⏱️ 3 min
- 5
Gently fold in the semi-sweet chocolate chips and the chopped, slightly frozen Trader Joe’s dark chocolate peanut butter cups. Mix just until combined, avoiding overmixing.
⏱️ 2 min
- 6
Cover the dough and chill it in the refrigerator for 20 minutes. This helps prevent the cookies from spreading too much during baking.
⏱️ 20 min
- 7
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
⏱️ 2 min•🌡️ 375
- 8
Scoop large dough balls onto the prepared baking sheet, leaving enough space between them. Do not flatten the dough balls.
⏱️ 2 min
- 9
Bake for 12 minutes, or until the edges are set and lightly golden, but the center of the cookies still appears soft and slightly underbaked.
⏱️ 12 min•🌡️ 375
- 10
Immediately after removing the cookies from the oven, gently flatten them with the bottom of a cup. This creates those desirable crinkly edges.
⏱️ 1 min
- 11
Let the cookies rest on the baking sheet for 10-15 minutes before transferring them to a wire rack to cool completely. This allows them to set up properly and develop their chewy texture.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
The Cookie Everyone Asked For
- 1/2 cup white sugar
- 3/4 cup brown sugar
- 1/2 cup unsalted butter, softened, slightly cool — not melted
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup semi-sweet chocolate chips, as needed
- 4 Trader Joe’s dark chocolate peanut butter cups, chopped, slightly frozen
Instructions
- 1
In a large mixing bowl, combine the softened, slightly cool unsalted butter with the white sugar and brown sugar.
⏱️ 1 min - 2
Using an electric mixer, cream the butter and sugars together until the mixture is light and fluffy, which should take about 2 to 3 minutes. The consistency should be super smooth.
⏱️ 3 min - 3
Add the egg and vanilla extract to the creamed mixture. Mix well until fully incorporated.
⏱️ 2 min - 4
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until a soft, non-sticky dough forms. Be careful not to overmix.
⏱️ 3 min - 5
Gently fold in the semi-sweet chocolate chips and the chopped, slightly frozen Trader Joe’s dark chocolate peanut butter cups. Mix just until combined, avoiding overmixing.
⏱️ 2 min - 6
Cover the dough and chill it in the refrigerator for 20 minutes. This helps prevent the cookies from spreading too much during baking.
⏱️ 20 min - 7
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
⏱️ 2 min•🌡️ 375 - 8
Scoop large dough balls onto the prepared baking sheet, leaving enough space between them. Do not flatten the dough balls.
⏱️ 2 min - 9
Bake for 12 minutes, or until the edges are set and lightly golden, but the center of the cookies still appears soft and slightly underbaked.
⏱️ 12 min•🌡️ 375 - 10
Immediately after removing the cookies from the oven, gently flatten them with the bottom of a cup. This creates those desirable crinkly edges.
⏱️ 1 min - 11
Let the cookies rest on the baking sheet for 10-15 minutes before transferring them to a wire rack to cool completely. This allows them to set up properly and develop their chewy texture.
⏱️ 15 min