4th of July – The Ultimate Cookies

It was a bit of a dull day today in London, so after work I decided I’d get in on the 4th of July build up and bake up some cookies! (that’s a thinly veiled excuse if ever I heard one…!)

Peppermint Dolly

I wanted to share this recipe with you anyway as after searching high and low over the years (I’ve been baking thanks to my Mom and Gran since I was about 10), this, ladies and gents, is what I consider, the bestest of the best when it comes to cookies. My gift to you, ENJOY!


  • Plain Flour (2 cups)
  • Baking Soda (1/2 tsp)
  • Salted Butter, soft (3/4 cup)
  • Brown Sugar, packed (1 cup)
  • White Sugar (1/2 cup)
  • Vanilla Extract (1 tbsp)
  • Egg (1)
  • Chocolate Chips (2 cups)


Preheat your oven to 165° – now I know we all love to skip the preheat malarky and just shove the oven on at the last min and leave the baked goods in for a bit longer to compensate….so I say this from experience and with love


…..So! Line a tray with parchment paper, sift the flour and baking soda, then set aside. In a separate bowl, cream together the soft butter with the brown and white sugar until well blended then beat in the vanilla extract and the egg until light and creamy.

Peppermint Dolly

Next, mix in the sifted ingredients until just blended.

Peppermint Dolly

I like to use a couple of Galaxy Bars of chocolate for these cookies as they make for great big slabs of chocolate once the cookies are baked. I usually break up one bar as normal and then cut up one bar into smaller pieces so that there’s chocolate everywhere!! Stir in the chocolate chips by hand using a wooden spoon.

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Pick up 1/4 cup of cookie dough at a time, give it a bit of a roly poly, put it on your tray and then give it a well deserved little pat on the head (make sure to have 3” between each cookie – these babies spread like butter!!)

Peppermint DollyPeppermint Dolly

Bake for 15 mins in the preheated (said with love xx) oven

When you take them out they’ll look really soft, THIS IS RIGHT. Once you have set them aside they’ll firm up. If they’re hard when you take them out of the oven, they’ll be bricks to eat so make sure you watch them like a hawk and take them straight out the second they hit the 15mins mark!

Peppermint Dolly

See what I mean – they spread so much, so space them out – even more than I did! (I had them closer than 3″ silly me!). Once you take your tray out, get the cookies off the tray asap or else the heat from the tray will continue to bake’em! I would suggest you take the grease proof paper off rather than trying to remove the cookies individually. If you try to move them individually, they’ll disintegrate as they’ll be all soft and squishy.

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You want to lick the screen don’t you? Ah go on, I won’t tell!

These are also great as a dessert option when you have guests. As they’re quite large, I like to give one cookie to each person with a scoop of vanilla ice cream, you just watch them all turn into their 7 year old selves – just watch!!

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nom nom nom nom happy early 4th of July nom nom nom nom!!

Peppermint Dolly






  1. Ashley Laramie (@AshleyLaramie)
    July 2, 2014 / 1:20 am

    I love those measuring cups! These look so yummy- I’ll definitely be trying this recipe :)


    • July 2, 2014 / 7:50 am

      Thanks Ashley! Be sure to let me know how they turn out for you!

  2. Courtney Conway (@BreakfastVogue)
    July 3, 2014 / 5:30 am

    These cookies look so amazing!

  3. July 10, 2014 / 4:45 pm

    These cookies look yummy! A baking tip I picked up long ago: Chill your dough for about 30 minutes or a bit longer before baking. This helps to keep the cookies from spreading in the oven. :-)

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