Pioneer Woman Chocolate Chip Cookies Recipe

Pioneer Woman Chocolate Chip Cookies are the kind you bake when you’re stressed, tired, or avoiding your inbox. They’re buttery, soft in the middle, slightly crispy on the edges, with gooey hunks of dark and semisweet chocolate that melt just right. Sprinkled with sea salt. Slightly overbaked? Still good. Underbaked? Even better.

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Ingredients Needed

• 2 sticks (1 cup) salted butter – room temp. Not melted. Not cold.
• ⅔ cup granulated sugar – gives crispness.
• ⅔ cup packed light brown sugar – adds chew and caramel vibes.
• 1 Tbsp vanilla extract – yeah, a whole tablespoon. Trust.
• 2 large eggs – straight from the fridge is fine.
• 2¼ cups all-purpose flour – don’t pack it too tight.
• 1 tsp baking soda – not powder. Soda.
• ½ tsp kosher salt – balances the sweet.
• 8 oz semisweet chocolate chunks – chopped from a bar = melty pockets.
• 4 oz dark chocolate chunks – contrast + depth.
• Sea salt (for topping) – optional-ish. Do it anyway.

How To Make Pioneer Woman Chocolate Chip Cookies

Cream the butter + sugars:
In a stand mixer, beat the butter, white sugar, and brown sugar until fluffy. Like soft and pillowy – takes about 2–3 minutes. Scrape the bowl down if it looks clumpy.

Add eggs + vanilla:
Mix in the vanilla and eggs just until smooth. Don’t overbeat here – we’re not making cake.

Add dry stuff:
Dump in the flour, baking soda, and kosher salt. Mix on low until just combined. It should look soft, but not sticky.

Chocolate time:
Fold in your semisweet and dark chocolate chunks. Don’t use chips if you can help it — chopped chocolate melts into gooey puddles.

Scoop + chill:
Scoop ¼-cup mounds of dough (big cookies are happier cookies). Flatten the top a bit against the bowl. Place on parchment-lined sheets, 2 inches apart. Sprinkle sea salt on top. Chill in fridge for 20+ minutes. Longer = puffier cookies.

Bake:
Preheat to 350°F. Bake for 17–18 minutes until golden on the edges but still soft in the middle. Let them cool on the pan — they firm up as they rest.

Recipe Tips

• Chill the dough. Even just 20 minutes helps control spread.
• Use chopped chocolate. It melts unevenly in the best way.
• Sea salt is magic. That little crunch on top? Game-changer.
• Underdone > overdone. Always.

How to Store & Reheat

• Room Temp: Airtight container, 4–5 days.
• Fridge: Not needed unless you’re storing dough.
• Freezer: Freeze baked cookies up to 2 months. Reheat in microwave 10–15 sec.

Nutrition Facts (Per Cookie – Approx.)

• Calories: 310
• Sodium: 190mg
• Protein: 3g
• Fat: 17g
• Carbs: 36g
• Fibre: 2g
• Sugar: 22g

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