Pantastic Cookie Recipe
Make Pantastic Cookie Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cookie Dough
Pantastic Mix-Ins (appearance & texture)
Finishing & optional garnish
Method
Cookie Dough
- 1
Prep
Adjust oven rack to middle position and preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- 2
Cream butter and sugars
In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the softened unsalted butter (1 cup) with granulated sugar (1/2 cup) and packed light brown sugar (3/4 cup) on medium speed until light, fluffy, and pale, about 2–3 minutes. Scrape down the bowl as needed.
- 3
Add eggs & vanilla
Add the eggs one at a time, mixing 20–30 seconds after each addition until incorporated. Add the vanilla extract (2 tsp) and mix until combined.
- 4
Combine dry ingredients
In a separate bowl, whisk together all-purpose flour (2 3/4 cups), baking soda (1 tsp), kosher salt (1/2 tsp), and cornstarch (1 tbs). If using freeze-dried strawberry powder, whisk it into the dry mixture so it distributes evenly.
- 5
Pantastic Mix-Ins (appearance & texture)
- 6
Add mix-ins
Fold in the white chocolate chips (1 cup), milk chocolate chips (1/2 cup), pink candy melts or chopped pink candy (1/2 cup), and toasted chopped macadamia nuts (1/2 cup) by hand with a rubber spatula until distributed evenly. Aim for a dough that holds shape and shows visible pink pieces for the 'pantastic' look.
- 7
Chill dough (optional but recommended)
Cover the bowl with plastic wrap and chill the dough in the refrigerator for 30–60 minutes. Chilling firms the dough, reduces spread, and helps the pink pieces remain distinct while baking.
Portioning & Baking
- 8
Portion
Using a 2-tablespoon cookie scoop (or a 1.25–1.5 inch diameter scoop), portion rounded balls of dough about 1.5 inches in diameter and place them 2 inches apart on the prepared baking sheets. If dough was chilled and very firm, let portions sit 5 minutes at room temperature before baking so they spread properly.
- 9
Bake
Bake one sheet at a time in the preheated 350°F oven for 10–12 minutes, or until the edges are set and lightly golden while the centers still look slightly soft. Rotate the sheet halfway through baking for even color. Do not overbake to keep a chewy center.
- 10
Finish
When removed from oven, immediately sprinkle each cookie with a small pinch of coarse sea salt or flaked sea salt (about 1/8–1/4 tsp per sheet distributed across cookies) to enhance flavor. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Finishing & Garnish
- 11
Decorative drizzle
Warm the melted white chocolate (2 tbs) gently in 10-second increments in the microwave, stirring between bursts, until fluid but not hot. Using a spoon or small piping bag, drizzle the white chocolate over cooled cookies in a zigzag pattern. Immediately sprinkle with pink sanding sugar or additional pink candy pieces (1 tbs) while the drizzle is still wet so it adheres.
- 12
Set & serve
Let the drizzle set at room temperature (about 15–20 minutes) or chill briefly (5–10 minutes) to speed setting. Serve at room temperature. Store leftover cookies in an airtight container at room temperature for up to 4 days or freeze for up to 3 months (layer with parchment between cookies).