Cookie Platter Recipe

Prepare

Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper and set aside.

In a large bowl, cream together 1 cup softened butter, 1/2 cup granulated sugar and 3/4 cup packed brown sugar until light and fluffy, about 2–3 minutes with an electric mixer.

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

In a separate bowl whisk together 2.5 cups all-purpose flour, 1 tsp baking soda and 1/2 tsp salt.

Gradually add dry ingredients to wet, mixing until just combined. Fold in 1.5 cups semisweet chocolate chips.

Using a 1.5 tablespoon cookie scoop (or about 1-inch balls), place dough 2 inches apart on prepared sheets. Bake 9–11 minutes, until edges are set and centers are still soft. Rotate pans halfway through baking if needed.

Allow cookies to cool on baking sheet 5 minutes, then transfer to a wire rack to cool completely.

Prepare

Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.

In a medium bowl whisk together 2.75 cups all-purpose flour, 2 tsp cream of tartar, 1/2 tsp baking soda and 1/2 tsp salt.

In a large bowl, cream 1 cup softened butter with 1 cup granulated sugar until light and fluffy, about 2–3 minutes.

Add 2 large eggs, one at a time, mixing after each. Stir in 1 tsp vanilla extract.

Gradually add dry ingredients to the butter mixture and mix until just combined.

In a small bowl combine 1/4 cup granulated sugar with 2 tsp cinnamon for rolling.

Scoop dough by tablespoonfuls, roll into balls and then roll each ball in the cinnamon-sugar mixture to coat. Place 2 inches apart on prepared sheets.

Bake 8–10 minutes, until edges set and tops crack slightly. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Prepare

Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.

In a large bowl, cream together 1/2 cup softened butter, 1 cup creamy peanut butter, 3/4 cup granulated sugar and 1/2 cup packed brown sugar until smooth and slightly fluffy.

Beat in 1 large egg and 1 tsp vanilla extract until combined.

In a separate bowl whisk together 1.5 cups all-purpose flour, 3/4 tsp baking soda and 1/2 tsp salt. Gradually add the dry ingredients to the peanut butter mixture and mix until combined.

Portion dough into 1-inch balls and place on prepared baking sheets about 2 inches apart. Flatten each ball with a fork, making a crisscross pattern (lightly dip the fork in flour or sugar if it sticks).

Bake 10–12 minutes, until edges are lightly golden. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Once all cookies are completely cooled, arrange an assortment on a large platter lined with parchment or doilies. Aim for about 48 cookies total (yields vary by scoop size) or adjust quantity for desired platter size.

Garnish platter with optional chopped nuts or sprinkles, separating flavors into small clusters for easy selection.

Cover loosely with plastic wrap if serving within a few hours; for longer storage keep airtight at room temperature up to 3 days.