Happy Hour Cookie Box Recipe

Prepare

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. Use a large cookie scoop (~3 tablespoons) to form large cookies.

In a large bowl, cream together 1.25 cups softened unsalted butter, 0.5 cup granulated sugar and 0.75 cup packed brown sugar until light and fluffy (about 2–3 minutes) using a hand or stand mixer on medium speed.

Add 1 large egg and 1.5 tsp vanilla extract; mix until combined, scraping down the bowl.

In a separate bowl, whisk together 2.25 cups all-purpose flour, 1 tsp baking soda and 0.75 tsp fine salt.

Gradually add the dry ingredients to the wet mixture on low speed just until incorporated. Do not overmix.

Fold in 1.5 cups semisweet chocolate chips by hand to distribute evenly.

Portion dough with a large scoop (~3 Tbsp) onto prepared sheets, spacing at least 3 inches apart. Slightly flatten each mound to encourage even spreading.

Bake one sheet at a time in the center of the oven for 12–15 minutes, until edges are set and centers still look slightly soft. Rotate sheet halfway through baking for even color.

Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Sprinkle with a tiny pinch of coarse sea salt while still warm, if desired.

Prepare

Preheat oven to 350°F (175°C) if not already. Line a baking sheet with parchment paper or silicone mat.

In a large bowl, cream 1 cup softened unsalted butter with 1 cup packed brown sugar and 0.25 cup granulated sugar until light and fluffy (about 2 minutes).

Add 2 large eggs, one at a time, mixing well after each addition. Stir in 2 tsp vanilla extract.

In another bowl, whisk together 1.5 cups all-purpose flour, 1 tsp ground cinnamon, 0.5 tsp baking soda and 0.5 tsp fine salt.

Add the dry ingredients to the wet mixture and mix on low until just combined. Fold in 2.25 cups rolled oats and 1 cup raisins until evenly distributed.

Portion dough using a large scoop (~3 Tbsp) onto the prepared baking sheet, spacing 3 inches apart. Slightly press each mound to flatten a bit.

Bake in the center of the oven for 12–16 minutes, until edges are golden and centers look set but still soft. Rotate halfway through baking.

Allow cookies to rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Prepare

Preheat oven to 350°F (175°C) if not already. Line a baking sheet with parchment paper or silicone mat.

In a bowl, cream 0.75 cup softened unsalted butter, 1 cup creamy peanut butter, 0.5 cup granulated sugar and 0.5 cup packed brown sugar until smooth and combined (about 2 minutes).

Add 1 large egg and 1 tsp vanilla extract; mix until incorporated.

Whisk together 1.5 cups all-purpose flour, 0.75 tsp baking soda and 0.5 tsp fine salt in a separate bowl.

Mix the dry ingredients into the wet just until combined. Dough will be slightly sticky but firm enough to scoop.

Portion large scoops (~3 Tbsp) onto prepared baking sheet, spacing 3 inches apart. Use a fork to make a crisscross pattern on the top of each cookie, flattening them slightly.

Bake for 12–14 minutes, until edges are set and bottoms are lightly golden.

Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Prepare

Preheat oven to 350°F (175°C) if not already. Line a baking sheet with parchment paper or silicone mat.

Cream together 1 cup softened unsalted butter with 0.5 cup granulated sugar and 0.75 cup packed brown sugar until light and fluffy (2–3 minutes).

Add 1 large egg and 1.5 tsp vanilla extract, mixing to combine.

In a separate bowl, whisk 1.75 cups all-purpose flour with 0.5 cup unsweetened cocoa powder, 1 tsp baking soda and 0.75 tsp fine salt.

Add dry ingredients to wet on low speed until just combined. Fold in 1.5 cups dark chocolate chunks.

Portion dough with a large scoop (~3 Tbsp) onto the prepared baking sheet, spacing 3 inches apart. Press a few extra chocolate chunks onto the top of each dough mound for an attractive finish.

Bake for 12–16 minutes until edges are set and centers are soft but not raw. Rotate baking sheet halfway through baking.

Cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely. Sprinkle with a light pinch of coarse sea salt if desired.

Once all cookies are cooled, arrange into an assorted box: 3 large chocolate chip, 3 oatmeal raisin, 3 peanut butter and 3 double chocolate (12 total).

Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months (separate layers with parchment). For best texture, bring frozen cookies to room temperature before serving.