As the summer days start to fade and the school bells ring once again, I find myself reminiscing about the sweet aroma of freshly baked cookies wafting through the house. There’s something magical about baking that brings families together, especially when it comes to making Back to School Cookies. These soft, chewy chocolate chip cookies are not just a treat; they’re a celebration of new beginnings and the perfect School Treats for after school snacks or lunchbox surprises. Plus, they’re so easy to whip up, making them a delightful addition to your easy baking repertoire!
Why You’ll Love This Recipe
- Quick and easy to make, perfect for busy weeknights.
- Soft and chewy texture that kids and adults will adore.
- Great for school lunches, after school snacks, or just because!
- Customizable with your favorite mix-ins.
- Perfect for sharing with friends and family during celebrations.
Ingredients
To make these delightful Back to School Cookies, you’ll need the following ingredients:
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups chocolate chips
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Now, let’s dive into the fun part—baking these scrumptious cookies!
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- In a bowl, whisk together the flour, baking soda, and salt; set aside.
- In a large bowl, cream the butter, granulated sugar, and brown sugar until fluffy (about 3 minutes).
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually combine the dry ingredients with the wet ingredients, being careful not to overmix.
- Gently fold in the chocolate chips.
- Scoop rounded balls of dough onto the prepared sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes until golden around the edges but still soft in the center.
Pro Tips for Making the Recipe
Here are some of my favorite tips to ensure your cookies turn out perfectly every time:
- Make sure your butter is at room temperature for easy creaming.
- Don’t skip the resting time for the dough; it helps the flavors meld together.
- For a fun twist, try adding nuts or dried fruit to the mix!
- Use a cookie scoop for uniform cookie sizes.
- Keep an eye on the cookies while they bake; they can go from perfect to overdone quickly!
How to Serve
These cookies are perfect on their own, but why not elevate the experience? Here are some serving suggestions:
- Pair them with a glass of cold milk for a classic treat.
- Serve warm with a scoop of vanilla ice cream for an indulgent dessert.
- Pack them in lunchboxes for a delightful surprise during the school day.
- Share them with friends during a cozy coffee date or book club meeting.
Make Ahead and Storage
If you’re like me and love to plan ahead, you’ll be happy to know that these cookies can be made in advance!
- Store baked cookies in an airtight container at room temperature for up to a week.
- You can freeze the cookie dough for up to 3 months. Just scoop the dough onto a baking sheet, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding a couple of extra minutes to the baking time.
- For a quick treat, you can also make a batch of these cookies and freeze them, so they’re ready for those busy weeknight dinners or last-minute gatherings.
As we embrace the hustle and bustle of the school year, these Back to School Cookies will surely become a staple in your home. They’re not just cookies; they’re a way to create memories, celebrate new beginnings, and enjoy the simple pleasures of life. So, gather your ingredients, put on your favorite apron, and let’s get baking! And if you’re in the mood for more delicious treats, don’t forget to check out my Decadent Chocolate Cake or the Ultimate Chocolate Indulgence Cake for those special occasions. Happy baking!
Back to School Cookies
Ingredients
Method
- Preheat oven to 350°F (175°C) and line baking sheets with parchment.
- Mix dry ingredients in a bowl; set aside.
- Cream butter and sugars until fluffy, then add eggs and vanilla.
- Combine dry and wet ingredients; fold in chocolate chips.
- Scoop dough onto sheets and bake 10-12 minutes until golden edges.