Description
Crispy, golden cookies made with panko breadcrumbs for extra crunch while staying soft inside. Perfect as a snack or holiday treat, these cookies can be customized with chocolate chips, nuts, or citrus zest for added flavor.
Ingredients
🛒 Ingredients (makes ~24 cookies):
Dry Ingredients:
1 ½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1 cup panko breadcrumbs (plain, unseasoned)
Wet Ingredients:
½ cup (1 stick) unsalted butter, softened
½ cup granulated sugar
½ cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
Optional Mix-ins:
1 cup chocolate chips or chunks
½ cup chopped nuts (almonds, walnuts, or pecans)
Zest of 1 lemon or orange
Instructions
📝 Instructions:
Step 1: Prepare Oven & Panko
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Toast panko breadcrumbs in a dry skillet over medium heat for 3–5 minutes until lightly golden and fragrant. Let cool.
Step 2: Cream Butter & Sugar
In a large bowl, cream together butter, granulated sugar, and brown sugar until fluffy. Beat in the egg and vanilla extract until smooth.
Step 3: Mix Dry Ingredients
In a separate bowl, whisk together flour, baking soda, salt, and cooled toasted panko. Gradually mix dry ingredients into the wet mixture until fully combined. Fold in any optional mix-ins.
Step 4: Shape Cookies
Scoop dough using a cookie scoop or tablespoon and place 2 inches apart on the prepared baking sheet. Flatten slightly with the back of a spoon.
Step 5: Bake & Cool
Bake for 10–12 minutes until edges are lightly golden. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Texture Tip: Toasting panko gives extra crunch.
- Flavor Variations: Add cinnamon, nutmeg, or citrus zest for a seasonal twist.
- Storage: Store in an airtight container at room temperature for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 30–35 minutes
- Category: Dessert / Cookies
- Method: Baked
- Cuisine: Italian-American Inspired