Ingredients
Method
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. Ensure your cookie dough is pliable; if it’s too hard from the fridge, let it sit at room temperature for 10 minutes.
- Scoop one tablespoon of dough and roll it into a ball between your palms. Place each ball about 2 inches apart on the prepared baking sheets to allow for spreading.
- Gently press your chosen toppings into the top of each dough ball. Use chocolate chips, crushed peppermint, or toasted pecans. Press firmly enough so they stick but not so hard that you flatten the cookie completely.
- Bake for 9–11 minutes. The edges should look set and slightly golden, while the centers remain soft and puffy. Do not overbake, as they will firm up as they cool on the sheet.
- Remove from the oven and immediately sprinkle a tiny pinch of flaky sea salt on top if desired. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling completely.
Nutrition
Notes
The trick is using cold butter if you make your own dough; it keeps the cookies thick and chewy rather than spreading into flat discs. These are perfect for after-school snacks or late-night study sessions because they hold their shape and feel indulgent without being overly complicated to prepare.