Peacekeeper Cookies
These simple, reliable chocolate chip cookies are quick to make and deliver a tender, buttery bite studded with chocolate, perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup butter, softened (unsalted) Use unsalted for control over salt.
- 1.5 cups granulated sugar For a deeper flavor, you can swap half for brown sugar.
- 2 cups all-purpose flour Can substitute with gluten-free all-purpose flour (1:1 blend).
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 2 teaspoons vanilla extract
- 1 cup chocolate chips
- 2 large eggs Provides structure and moisture.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment or keep them ungreased.
- In a large bowl, cream the softened butter and sugar together until smooth and slightly fluffy.
- Beat in the eggs one at a time, mixing until incorporated, then stir in the vanilla.
- Whisk the flour, baking soda, and salt together in a separate bowl.
- Gradually add the dry ingredients to the wet, stirring just until combined—don’t overmix.
- Fold in the chocolate chips evenly.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Baking
- Bake for about 10 minutes, until the edges are set and the centers look slightly soft.
- Cool the cookies on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
For chewier cookies, take them out as soon as edges are set; for crisper cookies, leave them an extra 1–2 minutes. Store cookies in an airtight container with a slice of bread to maintain softness. For freezing, bake on a tray until firm, then transfer to a freezer bag.