Soft Cookies That Stay Soft Food
BEST SUPER SOFT PEANUT BUTTER COOKIES
THE best super soft peanut butter cookies (seriously though, the actual best). Sink your teeth into that perfectly soft and chewy texture and you'll see why these are the only peanut butter cookies you'll ever need!
Provided by Tiffany
Categories Dessert
Time 23m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees and very lightly grease a baking sheet or line with a baking mat.
- In a medium bowl whisk together flour, baking soda, and salt. Set aside.
- In a large bowl cream together butter, peanut butter, brown sugar, and 1/4 cup granulated sugar for 2-3 minutes until light and fluffy. Mix in egg and vanilla until blended.
- Add dry ingredients to wet ingredients and mix until combined (do not over mix). Roll dough into balls (two regular size cookie scoops or about 3 tablespoons, the balls should be fairly big - this is the key to a super soft texture!)
- Roll cookie dough balls in remaining 2 tablespoons sugar, then place on baking sheet 2-3 inches apart. Use a fork to gently press a criss-cross pattern into each cookie dough ball, only pressing ball down about half way.
- Bake for 8-9 minutes - DO NOT OVER BAKE. The cookies should just begin to crack on top. Allow to cool 1-2 minutes on baking sheet, then transfer to a cooling rack. Store in an airtight container at room temperature up to 5 days (they are softest on day 1 and 2!).
Nutrition Facts : Calories 116 kcal, Carbohydrate 17 g, Protein 3 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 7 mg, Sodium 117 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving
EASIEST STAY SOFT CHOCOLATE CHIP COOKIES THAT SHIP WELL
These are so easy and soft and fluffy. I was searching for the perfect recipe that stayed soft and fluffy. I never liked the Tollhouse recipe. They were never fluffy enough. I often make them without chocolate chips and roll them in sprinkles for myself. These travel so well and stay soft until the last cookie is gone. I hope you enjoy them as much as we have.
Provided by Heather Reynolds in
Categories Drop Cookies
Time 1h10m
Yield 6 dozen
Number Of Ingredients 11
Steps:
- Cream together shortening, butter, sugar, brown sugar, eggs and vanilla.
- Stir in remaining ingredients.
- Drop by teaspoon full onto ungreased cookie sheet.
- Bake at 375 degrees F for 8-10 minutes or until cookie is lightly brown on top and darker brown on edges.
- They almost look like they are buring on the bottom when done but, trust me, they are not. This recipe hasn't yeilded a crunchy cookie yet even when I have burned them.
Nutrition Facts : Calories 1254.8, Fat 63.7, SaturatedFat 20.5, Cholesterol 75.1, Sodium 755.3, Carbohydrate 156.9, Fiber 5.7, Sugar 99.5, Protein 17
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- In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter, brown sugar, and sugar together on medium speed until combined and creamy, about 2 minutes. Beat in the egg and vanilla. Scrape down the sides and bottom of the bowl as needed.
- In a separate bowl, combine flour, cornstarch, baking soda and salt. Add into the wet ingredients, then beat on low speed until combined. The cookie dough will be slightly thick. On low speed, beat the chocolate chips. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour and up to 2 days. Chilling is mandatory for this cookie dough.
- Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. Preheat oven to 350°F (177°C). Line 2 large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
- Once chilled, the dough will be slightly crumbly, but will come together when you work the dough with your hands. Roll balls of dough, about 1.5 Tablespoons of dough each, into balls.
25 BEST SOFT COOKIES THAT MELT IN YOUR MOUTH - INSANELY GOOD
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- Soft and Chewy Chocolate Chip Cookies. If you’ve been on the hunt for the perfect chocolate chip cookie, you just found it. These cookies have an ooey-gooey center, thanks to an extra egg yolk.
- Soft Gingerbread Cookies. When the holidays roll around, one cookie is always at the top of my list. Even if you don’t like gingerbread, you’ll love these.
- Heath Bar Cookies. Heath Bar cookies are a nice change from chocolate chip. They have a wonderful texture, and they’re loaded with pieces of Heath Bar.
- Chocolate Crinkle Cookies. Chocolate crinkle cookies are always welcome around the holidays. But these are so yummy, you’ll want to make them all year long.
- Seriously Soft Molasses Cookies. Soft molasses cookies are a must-make for your next holiday party, With their crinkly tops and slight crunch from the sugary coating, they’re the ultimate Christmas cookie.
- Easy Hershey’s Chocolate Chip Cookies. When in doubt, you can’t beat the recipe on the back of the box. Or, in this case, the back of the pack! Grab yourself some Hershey’s chocolate chips and follow the recipe for the best soft cookies ever.
- Soft Carrot Cake Sandwich Cookies. If you love carrot cake as much as I do, you’ll go gaga for these delicious sandwich cookies. Soft, moist, full of flavor, and splendidly spiced, you’ll love the cake-like texture of the cookies.
- Chocolate Icebox Cookies. Chocolate icebox cookies are life savers when Christmas comes. Instead of making and baking all your cookies in one weekend, why not make the dough and spread the baking over a few lazy weeks?
- Coffee Cookies. Soft, sweet, and loaded with mocha flavor, these coffee cookies are better than you can imagine. Picture a mocha latte but in cookie form!
- Pumpkin Spice Sugar Cookies. Try these cult-favorite frosted sugar cookies with an autumn twist, and I know you’ll fall in love! Soft, perfectly spiced, pumpkin-filled cookies are delicious on their own.
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