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Copycat Swig Cookies

These delectable Swig cookies are known for their soft, chewy texture and perfect balance of sweetness and flavor, making them a staple in any dessert repertoire.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Dessert
Cuisine American
Servings 24 cookies

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Parchment Paper
  • Electric Mixer
  • Cookie Scoop

Ingredients
  

Dry Ingredients

  • 2.25 cups All-purpose flour The foundation of your cookie, providing structure and chewiness.
  • 1 teaspoon Baking soda This leavening agent ensures your cookies rise perfectly.
  • 0.5 teaspoon Salt Balances sweetness and enhances overall flavor.

Wet Ingredients

  • 1 cup Unsalted butter Key to richness and moisture.
  • 1 cup Granulated sugar Adds sweetness and helps create a golden color.
  • 0.5 cup Brown sugar, packed Adds a hint of caramel flavor and moisture.
  • 2 large Eggs Bind ingredients together and keep cookies tender.
  • 2 teaspoons Vanilla extract Essential for flavor, brings warmth and depth.
  • 0.5 teaspoon Almond extract Enhances overall flavor with a unique twist.

Mix-ins

  • 2 cups Semi-sweet chocolate chips Provides pockets of chocolatey goodness.
  • 1 cup White chocolate chips Adds sweetness and a beautiful contrast.
  • 0.5 cup Crushed nuts (optional) Adds crunch and depth of flavor.

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a medium bowl, whisk together the flour, baking soda, and salt.
  • In a large mixing bowl, beat the unsalted butter, granulated sugar, and brown sugar until light and fluffy.
  • Add the eggs one at a time, mixing well after each addition, then mix in the vanilla and almond extracts.
  • Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined.
  • Fold in the semi-sweet and white chocolate chips, and crushed nuts if using.
  • Drop rounded balls of dough onto a baking sheet lined with parchment paper, leaving about 2 inches between each cookie.
  • Bake for 10-12 minutes, or until the edges are lightly golden.
  • Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

For a chewier cookie, consider adding an extra egg yolk or chilling the dough before baking.
Keyword Cookies, Easy