Ingredients:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 cup Dr Pepper
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semisweet chocolate chips
Instructions
- Preheat oven and prepare baking sheets: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- Cream butter and sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
- Add egg, vanilla, and Dr Pepper: Beat in the egg and vanilla extract until well combined. Slowly mix in the Dr Pepper until incorporated.
- Whisk dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in chocolate chips: Gently fold in the chocolate chips.
- Chill the dough (optional): For thicker, chewier cookies, chill the dough in the refrigerator for 30 minutes to an hour.
- Shape and bake: Drop rounded tablespoonfuls of dough onto the prepared baking sheets, leaving a couple of inches between each cookie for spreading. Bake for 10-12 minutes, or until the edges are lightly browned.
- Cool and enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tips:
- Don’t overbake: Keep an eye on the cookies, and take them out when the edges are just golden. Overbaking will lead to dry, crumbly cookies.
- Experiment with flavors: Add chopped nuts like pecans or walnuts for extra crunch and flavor.
- Store in an airtight container: These cookies will stay fresh for several days when stored in an airtight container at room temperature.
Enjoy your delicious Dr Pepper Chocolate Chip Cookies!
