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Recipes Nugget Markets Signature Recipes

Chip Cookies Three Ways

Chocolate, White Chocolate & Peanut Butter

Prep time
15 minutes PT15M
Cook time
10–12 minutes PT12M
Yield
5 dozen 3-inch cookies
Difficulty
2 out of 5 on the difficulty scale
Cookie Clinic Part II Nugget Markets signature recipes
Cookie Clinic Part II

For a chip off the old cookie, use this simple recipe to make either classic Chocolate Chip Cookies, decadent White Chocolate Chip Macadamia Nut Cookies or the ultimate Peanut Butter Cookies!

Ingredients

Cookie Dough:

  • 3 cups all-purpose flour
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 sticks unsalted butter, room temperature
  • 1½ cups granulated sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1½ teaspoons vanilla extract

For Chocolate Chip Cookies:

  • 2 cups semisweet chocolate chips

For White Chocolate Macadamia Nut Cookies:

  • 2 cups white chocolate chips
  • 1½ cups macadamia nuts

For Peanut Butter Cookies:

  • ½ cup peanut butter
  • 1⅔ cups peanut butter chips
  • 1½ cups peanuts, roasted, salted and chopped

Preparation

Preheat oven to 350°F.

In a medium bowl, mix flour, baking soda and salt. Set aside. 

In a large mixer bowl, beat butter and sugars together at medium-high speed until light and fluffy. Add eggs and vanilla. If making peanut butter cookies, add peanut butter.

Turn mixer down to medium-low speed and gradually add flour mixture until well combined. Fold in desired chips and/or nuts depending on chosen recipe.

Place rounded teaspoons of dough onto greased cookie sheet and flatten with your hand. Bake for 10–12 minutes, being careful not to overbake—cookies will set when cooled.