Mac butter cookies
Soft Peanut Butter Cookies
½ cup margarine, softened
½ cup peanut butter
½ cup white sugar
½ cup packed brown sugar
1 egg
½ teaspoon vanilla extract
¾ teaspoon baking soda
¼ teaspoon salt
1 ¾ cups all-purpose flour
Steps
Combine margarine, peanut butter, sugars, egg, and vanilla. Blend together very well.
Add flour, baking soda and salt with mixer. Chill dough 15 minutes in the refrigerator. Roll into balls by hand.
Place on sprayed cookie sheet and bake in a preheated 350 degrees F (175 degrees C) oven until edges very lightly browning (about 7 to 10 minutes). Don't overcook. We store them in a plastic storage containers, and they stay soft!
Best Super Soft Peanut Butter Cookies
1 ½ cups flour
1 teaspoon baking soda
¼ teaspoon salt
¾ cup creamy peanut butter
½ cup butter - room temperature
¾ cup brown sugar
¼ cup granulated sugar - (plus 2 tablespoons for rolling)
1 large egg
1 ½ teaspoons vanilla extract
Steps
First, preheat the oven to 350 degrees and very lightly grease a baking sheet or you can line it with a baking mat if you have one.
Wisk together the flour, baking soda, and salt. Set this aside.
Take out a large bowl and cream together the butter, peanut butter, brown sugar, and 1/4 cup granulated sugar for 2-3 minutes or until it’s light and fluffy. Then, mix in the egg and vanilla until it’s blended.
Add the dry ingredients to the wet ingredients and mix until it’s all combined (be careful not to over mix). Roll the dough into balls. (You can use two regular size cookie scoops or about 3 tablespoons. The balls should be fairly big, as this is the key to a super soft texture!)
Now roll the cookie dough balls in the remaining 2 tablespoons sugar and place them on a baking sheet about 2-3 inches apart.
Use a fork to gently press a criss-cross pattern into each cookie dough ball, but only press the ball down about half way (you don’t want to cut it in half).
Bake the cookies for 8-9 minutes, and watch them: DO NOT OVER BAKE. The cookies should just begin to crack on top, and then you know they’re done.
Remove from the oven and allow the cookies to cool 1-2 minutes on the baking sheet, then transfer them to a cooling rack. You can store the cookies in an airtight container at room temperature for up to 5 days (they are softest on day 1 and 2!).
Super Chunky Cookies
2 cups + 2 Tablespoons (265g) all-purpose flour (spoon & leveled)
1 teaspoon cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1.5 sticks or 170g) unsalted butter, melted + slightly cooled
3/4 cup (150g) packed light or dark brown sugar
3/4 cup (150g) granulated sugar
1 large egg + 1 egg yolk, at room temperature
1 and 1/2 teaspoons pure vanilla extract
1 heaping cup (210g) white chocolate chips*
1 cup (120g) roughly chopped macadamia nuts*
Steps
Whisk the flour, cornstarch, baking soda, and salt together in a large bowl. Set aside.
Whisk the melted butter, brown sugar, granulated sugar, egg, egg yolk, and vanilla extract together until combined. Pour into dry ingredients and mix everything together with a rubber spatula until completely combined. Fold in the white chocolate chips and macadamia nuts. (You can use a mixer for this step if needed.)
Cover and chill the dough in the refrigerator for at least 2 hours and up to 4 days. If chilling for longer than 2 hours, allow to sit at room temperature for at least 20-30 minutes before rolling and baking because the dough will be quite hard.
Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
Roll cookie dough into balls, about 1-1.5 Tablespoons of dough per cookie, and arrange 3 inches apart on the baking sheets. Bake for 12-13 minutes or until lightly browned on the sides. The centers will look soft.
Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Cookies stay fresh covered at room temperature for up to 1 week.
