Panko Cookies
Introduction
Panko cookies are a fun and delicious twist on traditional cookies. By incorporating
crispy panko breadcrumbs, these cookies become incredibly light, uniquely crunchy,
and wonderfully buttery. They’re perfect for anyone who loves a delicate crisp on the outside
with a tender bite inside. Whether you’re baking for a party, holiday, or just a sweet craving,
these cookies offer something refreshingly different and surprisingly addictive.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ cups panko breadcrumbs
- Optional add-ins:
- 1 cup chocolate chips
- ½ cup shredded coconut
- ½ cup chopped nuts (almonds, pecans, macadamia)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, then mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry mixture into the wet mixture. Stir until the dough forms. Fold in the panko breadcrumbs and any optional add-ins.
- Scoop the dough into medium-sized balls (about 1½ tablespoons) and place them on the prepared baking sheets.
- Bake for 10–12 minutes, or until edges are lightly golden.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Description
These panko cookies deliver a delightful contrast in texture—crispy, airy, and golden on the outside
with a soft, melt-in-your-mouth interior. The panko breadcrumbs add a unique lightness and crunch
that enhances the classic cookie experience. They’re versatile and pair beautifully with chocolate chips,
nuts, or coconut, making them perfect for all kinds of sweet cravings.
Tips
- Don’t overmix the dough once the flour is added.
- Lightly toast the panko before adding it for extra flavor.
- Chill the dough for 20–30 minutes for thicker cookies.
- Sprinkle extra panko on top before baking for more crunch.
- Use high-quality butter for the best flavor.
Correction (Common Mistakes to Avoid)
- Using regular breadcrumbs instead of panko.
- Overbaking—remove cookies when edges just begin to brown.
- Using cold butter, which makes the dough too crumbly.
- Skipping salt, which enhances the cookie’s flavor.
Enjoy
Serve your freshly baked panko cookies with tea, coffee, or a glass of cold milk. Share them with family
and friends—or enjoy them all yourself. Every bite brings a perfect blend of crunch and softness!
