Classic Cookie Recipes To Bake Before a Heat Wave
Perfect for snacking or as part of a dessert spread, we’ve collected our favorite classic cookie recipes, from chocolate chip to chewy peanut butter.
Gluten-Free Peanut Butter Cookies
A lack of flour helps bring out the pure peanut butter flavor of these cookies. They have a wonderful chewy texture and a great balance between sweet and salt.
MAKES 3–4 DOZEN COOKIES
16 oz. Jif brand creamy peanut butter*
1 cup sugar
1 cup light brown sugar
1 tsp. vanilla extract
2 tsp. baking soda
½ tsp. salt
½ tsp. cinnamon
1 cup demerara sugar
1. Preheat oven to 350° with racks in the upper and lower thirds. Line two rimmed baking sheets with parchment paper and set aside. In a medium mixing bowl cream together peanut butter, sugar and brown sugar. Beat in eggs, vanilla, baking soda, salt, and cinnamon until thoroughly combined.
2. Place demerara sugar in a small bowl. Form peanut butter mixture into 2-inch balls and roll in demerara sugar, coating completely. Place balls four inches apart on prepared baking trays and flatten with the tines of a fork in a perpendicular cross-hatch pattern, if desired.
3. Bake 10-12 minutes until puffed and lightly golden at edges. Allow to cool 10-15 minutes on trays to set before removing.
*We strongly recommend Jif brand peanut butter for this recipe; a different brand of peanut butter may produce different results.
See more: Peanut Butter Desserts
Chocolate Chip Cookies
These chocolate chip cookies are crisp around the edges, moist and tender inside, and so marbled that every bite contains the perfect balance of sweet dough, melting bittersweet chocolate, and crystalline salt.
MAKES ABOUT 2 DOZEN
2¼ cups flour
¾ tsp. baking soda
¾ tsp. kosher salt
16 tbsp. unsalted butter, softened
¾ cup packed dark brown sugar
¾ cup sugar
1 tsp. vanilla extract
4 egg yolks
9 oz. bittersweet chocolate, roughly chopped
1. Heat oven to 375°. Whisk together flour, baking soda, and salt in a bowl; set aside. Combine butter, both sugars, and vanilla in a large bowl; beat on medium-high speed with a hand mixer until smooth and fluffy, about 3 minutes. Add yolks two at a time, beating after each addition; add dry ingredients; beat on low speed until just combined. Transfer dough to a work surface; divide into 3 equal pieces. Flatten each into a 4″ x 6″ rectangle; wrap in plastic wrap. Chill for 30 minutes.
2. Place one dough rectangle on a floured work surface; sprinkle with half the chocolate. Top with another rectangle, sprinkle with remaining chocolate, and cover with last rectangle. Using a floured rolling pin, flatten rectangles into a 9″ x 6″ x 1 ½″ rectangle. Using a 2″ round cutter, cut out cookies; transfer to parchment paper—lined baking sheets, spaced 3″ apart. Gather scraps, reroll into a 1 ½″-thick disk; cut out more cookies. Bake, rotating baking sheets halfway through cooking, until lightly browned and set, about 15 minutes.