Much like some people either love cilantro or hate it, the same school of thought could be for a crisp vs. chewy cookie. This is the best crispy cookie recipe I’ve ever made!
The butter I used was a European style butter called Danish Creamery. It has 85% butterfat, and fat typically aids in a crispier cookie. I also used 1/4 cup scoop for these large cookies, so they really spread out in the oven – be sure not to overcrowd your pan when baking. Four cookies per sheet worked perfect for me – they had plenty of room to expand.
What type of flour should I use for crispy cookies?
All-purpose flour works best for crispy cookies, as it has the right balance of protein to give structure without making the cookies too cakey or soft. For even crispier results, try using a lower-moisture butter like European-style butter.
Fun fact: the mini m&m’s were in the candy aisle, not the baking aisle. 😉
Ingredients
- 2 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup butter, softened (I used a European Butter that was 85% milkfat)
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1.5 cups mini m&m’s
- 1 cup heath bits
- 1 cup nuts of choice (I used hazelnuts the first batch, and peanuts the second batch -both were great!)
Instructions
- Preheat oven to 375.
- In a small bowl, mix the flour, baking powder, baking soda and salt. Set aside.
- In a stand mixer, combine the butter, sugar, brown sugar and vanilla extract. Beat until creamy.
- Beat in the eggs.
- Gradually add the flour mixture to the butter mixture and mix until completely incorporated.
- Add the m&m’s, heath bits and nuts, mixing just until combined.
- I used a 1/4 cup scoop for each cookie. Optional: chill the dough for 30 minutes before baking – I chilled my dough
- Bake 4 cookies at a time because these spread. Bake for 11 minutes. Let cool 10 minutes before removing. These are almost like lace cookies – thin, crispy and delicious!
Notes
I am not putting this in the WW app. 😂😂😂
Should I chill my cookie dough before baking?
In my opinion, yes! Cookies may spread too much if the dough is too warm or if there’s too much butter or sugar. To prevent this, chill the dough for at least 30 minutes before baking. Also, ensure you’re using the right balance of flour to fat. If the butter is too soft when mixed, it can cause excess spreading. Adding a little more flour can also help if the dough seems too loose.
Looking back on my blog posts, I hardly have any cookie recipes! But here is my other favorite cookie: a snickerdoodle – that one is crispy on the edge, but chewy in the middle. You can check out that recipe here.
