Have you ever tried something once, only to find out you couldn’t stop eating it? Well that’s what this cookie does right here! Full of chocolatey goodness, these Pearl Drop Cookies are definitely a crowd pleaser.
Baking time is heeere! Oh how I love holiday baking. I have been doing it ever since I can remember. Thanks to my mom, it’s been a tradition for many years now.
That is how my love of baking began and is something I look forward to every year. Thanks mom!
Before we get started I just wanted to mention you will need a hand or standing mixer for part of this recipe. If you don’t have one just borrow from your family, friend, or neighbor. Someone’s bound to have one hanging around somewhere. Also, this recipe makes a lot of cookies…I mean A LOT, 2.5 dozens worth. So just keep that in mind and you may want to adjust accordingly if you need to.
I’ve never had to half this recipe because everyone in my family is obsessed with these cookies. Just like I’m excited to make them each year, they’re excited to eat them haha.
So first things first, you want to take out the butter to thaw. It’s important that the butter is soft enough to cream your mixture, you don’t want chunks of butter in the dough. This is what I use when I bake. Seriously, you can’t even tell the difference it tastes just as good as “regular” butter. You can find it at Sprouts or Whole Foods, I’m sure other grocery stores sell it too, especially during baking season.
Next, I gather all of my ingredients. Now I will say these cookies aren’t the healthiest out there, but that doesn’t mean we can’t use healthier ingredients like these ones.
I do my best to buy organic and non-GMO when I can. It’s important to me that my cookies taste amazing, but without all the extra additives. We can do without those.
Then, in a medium bowl I combine all of my dry ingredients. A trick I like to use for the flour is to level it out with a butter knife. First I’ll scoop up the flour and tap it with the knife to make sure the flour fills the whole measuring cup.
Once you’ve done that, you just wipe the excess off the top using the smooth side of the butter knife. This is helpful in getting exact measurements.
In addition to the flour, I add cocoa, baking soda, and salt.
After that, once all of the dry ingredients are thoroughly mixed, you grab a large bowl and add packed, dark brown sugar. Another trick I like to use is for the brown sugar. I pour half in my measure cup and pack it in with my fingers.
Then I’ll fill it to the top and pack again. This is what is meant by “packed” brown sugar and also helps to ensure proper measurements.
In the large bowl I also add regular sugar and the butter. If your butter is not thawed by the time you’re ready to use it, you can always pop it in the microwave for a few seconds until it softens. Cream the ingredients together on medium-low, until the butter is broken down.
I add vanilla extract and 4 eggs to the bowl and continue mixing until I reach a creamy consistency. You can use a spatula to scrape down the sides to make sure everything is thoroughly mixed.
It should look similar to this when you are done.
This next step is important for getting that nice chewy texture in the cookies. I put aside my mixer, gradually add the dry ingredients to my creamy mixture.
AndUse My Hands to continue mixing.
This step is important for 2 reasons. The first is because I have found that if you continue using the hand mixer it makes the dough too runny. Then you have to keep adding more flour and it just doesn’t come out right. Second, is because feeling the dough allows you get an idea of the texture and consistency that you are looking for.
So, slowly add and mix, add and mix. If you have kids this would be a great time to get them involved. I’m sure they would love to get their hands in a bowl full of cookie dough! That’s what my mom used to do. My cousins and I would gather at the table, she’d let us each have a job and we’d take turns mixing the cookie dough. This was my favorite part, and still is!
On another note, this cookie dough can be a little temperamental, depending on the temperature inside your kitchen. If you find that your dough is still too sticky even after adding all of the dry ingredients, you can slowly add flour until it reaches the right texture. But do this slowly because you don’t want flour cookies. You should be able to handle the dough without it sticking to your hands, like so…
The last step in prepping the dough is to add in a bag of white chocolate chips and regular chocolate chips.
Mix it all together and your dough is ready!
I quickly pre-heat the oven to 350 degrees, and line my baking sheets with parchment paper. Then measure out my dough using a tablespoon.
I roll the cookie dough into a ball in my hand and place it on the baking sheet.
This will give you about 2.5 dozen cookies.
If you want smaller cookies you can use a teaspoon to measure them out. Keep in mind this will also give you more cookies. If you’re expecting a lot of people for Christmas and that’s what you’re looking for, then I say go for it!
Once your baking trays are full, put them in the oven for 9-10 minutes. You want the cookies soft but not undercooked. When done, place them on a rack to cool. Make sure you let them sit for at least 2 minutes before removing them from the tray. If you do it too soon the cookie will fall apart.
Once cooled, place your cookies on a festive plate or tray for all to enjoy!
Remember these probably won’t last long so you might want to hide a few for yourself for later. Or just let the kids leave a few out for Santa ;-).
To holiday baking, making memories, and some darn good cookies! Merry Christmas.
First, take out the butter to thaw. This is important in creating a creamy texture for the dough.
Next, in a medium bowl combine dry ingredients and mix together.
Then, in a large bowl cream both sugars and butter using a hand or standing mixer. If butter is not thawed you can put it in the microwave for a few seconds until it softens. Mix on medium-low.
Once combined, add vanilla and eggs. Mix until creamy.
After that, set the mixer aside. Gradually add dry ingredients to the large bowl and mix Using Your Hands. This is important to get the right consistency for the dough. If the dough is still sticky after adding all of the dry ingredients, you can slowly add flour. You want to be able to touch the dough without it sticking to your hands.
Add in both bags of chocolate chips and thoroughly mix.
Pre-heat oven to 350 degrees and line baking sheets with parchment paper.
Measure out the dough using a tablespoon, roll into a ball in your hand, and place on the cookie sheets. Bake for 9-10 minutes. For smaller cookies use a teaspoon.
When done, place on cooling racks and let sit for at least 2 minutes before removing from the sheet. If you try to move the cookies too soon they will fall apart.
Once cooled, place on a festive plate or tray and enjoy!
Prep Time:30 minutes
Cook Time:30 minutes
Keywords: pearl drop cookies, chewy cookies, chocolate cookies
Privacy & Cookies Policy
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.