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Best Cookie Recipe Ever!

  • Writer: Amy Harris
    Amy Harris
  • Jan 9
  • 2 min read

Updated: Apr 2

These cookies are so good and almost impossible to resist. Every single time I make them, they are gone before I know it. I have been asked for this recipe or to make these cookies countless times! You can be creative with the addons, I love to make them festive during the holidays by adding different color m&ms or other candies. Ready to bake? Here is what you need


Cookies with reeses pieces and chocolate chips

Soft and Chewy Cookies

Ingredients

  • 2 1/4 cups all-purpose flour

  • 1 tsp. baking soda

  • 1 1/2 tsp. corn starch

  • 1/2 tsp. salt

  • 3/4 cup brown sugar

  • 1/2 cup sugar

  • 1 1/2 sticks (3/4 cup) butter

  • 1 egg + 1 egg yolk

  • 2 tsp. vanilla

  • 1/2 cup peanut butter chips

  • 1/2 cup chocolate chips

  • 1/2 cup Reese's Pieces or M&Ms or both!


  1. In a large mixing bowl, stir together the flour, salt, baking soda, and corn starch. Set aside

  2. Melt the butter. To the melted butter add the sugars and mix until not lumpy. I mix the entire recipe by hand. Stir in the whole egg and then the egg yolk, mix well and then add the vanilla and combine.

  3. Pour the melted butter mixture into the dry ingredients, and mix until fully incorporated

  4. stir in your chips and candies

  5. CHILL YOUR DOGUH!! Chill your dough for a minimum of 2 hours or overnight. This step is crucial

  6. After the dough has chilled, let it sit on the counter for about ten minutes while you are heating the oven. Preheat the oven to 325 degrees.

Scoop the dough onto a cookie sheet and bake 12 minutes and not a minute more! Pull them out right at 12 minutes (yes, the look under cooked) and let them continue to bake on the cookie sheet, out of the oven for several minutes before transferring to a wire rack.


Enjoy!! Make sure you try one before your family devours them and you don't get to enjoy all your efforts!



Cookies on a wire rack
Added red and green M&Ms for a festive Christmas treat




 
 
 

Comments


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