Name: Peacekeeper Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 cup unsalted butter, softened (Use unsalted butter for better control of salt.); 1.5 cups granulated sugar (You can swap half for light brown sugar for a chewier texture.); 2 large eggs (Room temperature is preferred.); 2 teaspoons vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking soda; 0.5 teaspoon salt (Reduce to 1/4 teaspoon if using salted butter.); 1 cup chocolate chips (Feel free to use a mix of semi-sweet and milk chips.)

I remember the first time I baked these Peacekeeper Cookies: a simple riff on a classic chocolate-chip cookie that disappeared faster than I could count. They’re buttery, slightly crisp at the edges, tender in the center, and quietly crowd-pleasing — the kind of cookie you bake when you want to settle disputes or just brighten someone’s day. If you enjoy straightforward, reliable cookies with a soft center, this recipe delivers every time. For a lighter, even simpler sugar-cookie vibe, you can compare how basic cookie techniques translate in a 3-ingredient sugar cookies recipe.

Why you’ll love this dish

These cookies are intentionally uncomplicated. With pantry-friendly ingredients and a short bake time, they’re perfect for evenings when you want warm cookies fast — or when “peacekeeping” means winning over picky eaters.

Ready in about 25 minutes from start to finish (hands-on time is shorter).
Budget-friendly: basic pantry staples plus a cup of chocolate chips.
Kid-approved texture: soft center with slightly set edges.
Flexible: easy to adapt for different flavors or dietary needs.

“I made a double batch for a last-minute school event and came back to an empty tin — parents and kids both approved. Simple, dependable, delicious.” — a quick review from my kitchen experiment

Step-by-step overview

Before you grab a bowl, here’s how the recipe flows so you know what to expect:

Soften butter and preheat oven to 350°F (175°C).
Cream butter and sugar to incorporate air for a lighter texture.
Add eggs and vanilla for structure and flavor.
Mix dry ingredients separately, then fold into the wet just until combined.
Stir in chocolate chips, portion dough, and bake ~10 minutes until edges are set.
Cool briefly on the sheet, then finish cooling on a rack.

This approach keeps the centers tender and prevents overmixing — the big culprit behind dense cookies.

Gather these items

1 cup (2 sticks) unsalted butter, softened (room temperature)
1 1/2 cups granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips

Notes and substitutions:

Butter: unsalted is recommended so you control salt; if using salted, reduce added salt to 1/4 teaspoon.
Sugar: you can swap half the granulated sugar for light brown sugar for a chewier, more caramel flavor. See how brown-sugar swaps change cookie texture in recipes like brown sugar pop tart cookies.
Chocolate: use chopped chocolate or a mix of semi-sweet and milk chips for varied pockets of chocolate.

Step-by-step instructions

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or leave them ungreased.
In a large bowl, cream the softened butter and granulated sugar until smooth and slightly fluffy. Use a hand mixer or stand mixer on medium speed for about 2–3 minutes.
Add the eggs one at a time, beating after each until incorporated. Stir in the vanilla.
In a separate bowl, whisk together the flour, baking soda, and salt.
Add the dry ingredients to the wet in two additions. Stir gently until just combined — stop when no dry streaks remain to avoid overworking the dough.
Fold in the chocolate chips evenly. Use a rubber spatula and finish with a few gentle folds.
Drop rounded tablespoons of dough onto your prepared sheets, spacing them about 2 inches apart. For uniform cookies use a small cookie scoop. For a flatter cookie, press the tops gently. (If you want perfectly domed cookies, try the scoop-and-chill method used in other classics like butterball cookies.)
Bake for about 10 minutes. Remove when edges are set but centers still look slightly soft — they’ll finish as they cool.
Let cookies rest on the baking sheet for 2–3 minutes, then transfer to a wire rack to cool completely.

Keep instructions simple: short mixes, minimal stirring, and careful watch at the 9–11 minute mark will give you the best texture.

Best ways to enjoy it

Serve warm with a glass of cold milk or coffee for dunking.
Make a dessert plate: two cookies with a scoop of vanilla ice cream and a drizzle of caramel.
Pack them in lunchboxes or wrap a few in parchment as a thoughtful, homemade gift.
Add a sprinkle of flaky sea salt on top right after baking for a sweet-salty contrast.

How to store & freeze

Room temperature: Store cooled cookies in an airtight container for up to 3–4 days. Place a slice of bread in the container to keep them soft — the bread helps retain moisture.
Refrigeration: Not necessary; refrigeration can dry cookies faster. Only refrigerate if your kitchen is very hot and humid, and use an airtight container.
Freezing: Freeze baked cookies on a tray until solid, then transfer to a freezer bag for up to 2 months. Thaw at room temperature for about 20–30 minutes. You can also freeze the dough balls on a tray and then store them — bake from frozen, adding 1–2 minutes to the bake time.
Food safety: Always cool completely before storing to prevent condensation and mold. If you used raw eggs and are concerned, keep stored cookies refrigerated and consume within 48 hours.

Pro chef tips

Room temperature eggs and butter blend more smoothly and trap air better, giving a lighter cookie.
Don’t overmix once the flour is added. Overworking develops gluten and gives a tougher bite.
Use a cookie scoop for consistent sizes so all cookies bake evenly.
If you like chewier edges, add 1 tablespoon of corn syrup or swap 1/4 cup of granulated sugar for brown sugar. For crispier edges, flatten the dough slightly before baking. For inspiration on texture tweaks, see how other cookie recipes balance sugar and fat in brown sugar pop tart cookies.
Cool on the baking sheet briefly so bottoms finish setting; transfer to a rack so steam escapes and cookies don’t go soggy.

Creative twists

Nutty: Fold in 1/2 cup chopped toasted pecans or walnuts.
Spice: Add 1/2 teaspoon cinnamon and a pinch of nutmeg for a warm autumnal version.
Double chocolate: Replace 1/4 cup of flour with unsweetened cocoa powder and use chocolate chips for an extra chocolate punch.
Allergy-friendly: Substitute a 1:1 gluten-free flour blend and dairy-free butter to make them gluten- and dairy-free; expect slight texture changes.
Mini cookie sandwiches: Sandwich two cookies with chocolate ganache, salted caramel, or peanut butter.

Your questions answered

Q: Can I make the dough ahead of time?
A: Yes. Chill the dough up to 48 hours in an airtight container, or freeze dough balls for up to 3 months. If chilled, let dough sit 10–15 minutes to soften slightly before baking.

Q: Why are my cookies flat?
A: Likely causes: butter too soft/melting, too little flour, or over-spreading due to warm dough. Chill the dough 15–30 minutes or use slightly firmer butter.

Q: Can I omit eggs?
A: Eggs add structure and moisture. For an egg-free version, use a commercial egg replacer or 1/4 cup applesauce per egg — results will be slightly different in texture.

Q: How do I get a chewier center?
A: Use a mix of granulated and brown sugar, slightly underbake (remove when centers are just set), and avoid overmixing.

Q: Are these safe to leave out overnight?
A: Baked cookies are safe at room temperature for up to 24 hours in an airtight container. If your kitchen is very warm, refrigerate.

Conclusion

If you want a no-fuss, reliably tasty cookie that’s easy to share and easy to tweak, Peacekeeper Cookies will quickly become a go-to. For a historical take and another home baker’s notes on Peacekeeper Cookies, I like this post from Noisette’s Peacekeeper Cookies post. And for a relatable story about how these cookies have smoothed over family dynamics, see the charming anecdote at Whenever my mother-in-law gets upset with me, baking these ….