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Plate of delicious Peacekeeper Cookies, ready to share with friends and family.

Peacekeeper Cookies

These buttery, slightly crisp-edged cookies with a tender center are perfect for winning over picky eaters and brightening someone's day.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main 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.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a large bowl, cream the softened butter and granulated sugar until smooth and slightly fluffy, about 2-3 minutes.
  3. Add the eggs one at a time, beating well after each addition, then stir in the vanilla.
Mixing Dry Ingredients
  1. In a separate bowl, whisk together the flour, baking soda, and salt.
  2. Gradually add the dry ingredients to the wet mixture in two additions, stirring gently until just combined.
Final Steps
  1. Fold in the chocolate chips evenly using a rubber spatula.
  2. Drop rounded tablespoons of dough onto the prepared sheets, spacing them about 2 inches apart.
  3. Bake for about 10 minutes, removing them when edges are set but centers still look slightly soft.
  4. Let cookies rest on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely.

Notes

Store cooled cookies in an airtight container for up to 3-4 days. To keep soft, place a slice of bread in the container. You can freeze baked cookies or dough balls for future use.