Cow Patty Cookies

These chunky Cow Patty Cookies are the perfect treat for any chocolate lover, with a soft and chewy center, crispy edges, and loads of semi-sweet chocolate chips. With a simple recipe and minimal cleanup, these tasty cookies are a breeze to whip up and perfect for snacking or sharing with friends.

Ingredients

• 2 tablespoons unsalted butter, softened
• 1/2 cup white granulated sugar
• 1/4 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup semi-sweet chocolate chips

Instructions

Preheat your oven to 375°F (190°C).

Line a baking sheet with parchment paper or a silicone mat to make cleanup a breeze.

In a large bowl, cream together the softened butter and sugars until light and fluffy.

You’ll know it’s ready when it looks like soft, whipped cream.

Crack in the egg and mix until it’s fully incorporated.

Then, add the vanilla extract and mix until combined.

In a separate bowl, whisk together the flour, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Don’t overmix! Stir in those delicious chocolate chips.

You can’t have too many, right?

Scoop tablespoon-sized balls of dough onto your prepared baking sheet, leaving about 2 inches of space between each cookie.

Bake for 10-12 minutes or until the edges are lightly golden brown.

Remove from the oven and let those babies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

You should end up with 4 delicious Cow Patty Cookies, perfect for snacking or sharing (if you’re feeling generous).

Notes

These Cow Patty Cookies are perfect for a quick snack or dessert.

Make sure to use softened butter for the fluffiest results.

Don’t overbake – 10-12 minutes is the sweet spot for a chewy center.

If you’re feeling extra festive, sprinkle some sea salt on top of the cookies before baking for an added crunch.

Store leftover cookies in an airtight container at room temperature for up to 3 days.

You can also freeze the dough balls on a baking sheet, then transfer them to a freezer-safe bag or container for up to 2 months.

Nutrional Value

• Calories: 220
• Total Fat: 11g
• Saturated Fat: 7g
• Cholesterol: 20mg
• Sodium: 150mg
• Total Carbohydrates: 30g
• Dietary Fiber: 1g
• Sugars: 18g
• Protein: 2g