America's Cookies Recipe
Chocolate Chip, Macadamia, Peanut Butter
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Ingredients
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Chocolate Chip Cookies
Macadamia White Chocolate Cookies
Peanut Butter Cookies
Method
Set oven racks to middle positions and preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a large bowl or stand mixer fitted with a paddle, beat 1 cup softened unsalted butter, 1/2 cup granulated sugar, and 3/4 cup packed light brown sugar on medium speed until light and fluffy, about 2–3 minutes.
Add 2 large eggs one at a time, beating briefly after each until incorporated. Mix in 2 teaspoons vanilla extract.
In a separate bowl, whisk together 2.5 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon fine salt until evenly combined.
Using a 1.5 tablespoon cookie scoop (or 1-inch ice cream scoop), drop rounded balls of dough about 2 inches apart on prepared baking sheets. For uniform baking, flatten slightly with the palm of your hand or the bottom of a glass so the tops are about 1/2 inch thick.
Bake one sheet at a time in the preheated oven for 10–12 minutes, or until edges are golden and centers look set but still soft. Rotate the pan halfway through baking for even color.
Remove from oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats and set aside.
In a large bowl or stand mixer, beat 1 cup softened unsalted butter with 1/2 cup granulated sugar and 3/4 cup packed light brown sugar until pale and fluffy, about 2–3 minutes.
Add 2 large eggs one at a time, mixing until incorporated. Stir in 2 teaspoons vanilla extract.
Whisk together 2.5 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt in a bowl.
Slowly add dry ingredients to wet ingredients until just combined. Fold in 1.25 cups white chocolate chips (or chopped white chocolate) and 1 cup roughly chopped macadamia nuts, distributing evenly.
Scoop dough by 1.5-tablespoon portions onto prepared baking sheets, spacing about 2 inches apart. Lightly press a few extra white chocolate chips or macadamia pieces on top of each dough ball for appearance, if desired.
Bake for 11–13 minutes, until edges are set and bottoms are golden. Centers should still be slightly soft. Swap baking sheets if necessary for even browning.
Allow cookies to rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely so white chocolate firms up slightly.
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a bowl or stand mixer, beat 1/2 cup softened unsalted butter with 1 cup creamy peanut butter, 3/4 cup granulated sugar, and 1/4 cup packed light brown sugar until smooth and well combined, about 2 minutes.
Beat in 1 large egg and 1 teaspoon vanilla extract until incorporated.
Whisk together 1.25 cups all-purpose flour, 3/4 teaspoon baking soda, and 1/2 teaspoon fine salt in a separate bowl.
Add the dry ingredients to the peanut butter mixture on low speed until just combined. Avoid overmixing to keep cookies tender.
Scoop dough into 1.5-tablespoon balls and place 2 inches apart on the prepared sheet. Using a fork dipped in flour or sugar, press the dough with a crisscross pattern, making two perpendicular imprints.
Bake for 9–11 minutes, until edges are lightly golden and centers are set. The cookies may look slightly soft but will firm as they cool.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.