I know what you’re thinking: recipes that start with “the world’s best” — seriously? I usually remove such grand claims from titles, but these cookies truly deserve those three words. They really are that good.
Just look at them — beautiful cookies with a delicate crinkle on top. The shape held perfectly during baking, spreading just the right amount. The texture is extremely soft; pick them up too soon and they’ll fall apart. Let them cool completely on the cookie sheet so they set properly. Patience makes all the difference.
And can we talk about how lovely these cookies look on their platter?
The platter is from Mad Hatter’s Platters. I adore their name, and I’d never owned a tiered platter before, so I was pleasantly surprised by the quality. The packaging was solid, and the pieces felt sturdy and durable — not flimsy at all. This is a piece that will withstand regular use for years.
Mad Hatter’s Platters offers unique two-tier and three-tier options in several styles. I’m especially taken with a cream-teal three-tiered design and may pick one up after I move. These platters also make thoughtful housewarming or hostess gifts. The set arrived disassembled but assembled in under two minutes with just your hands — no tools required.
The versatility of these platters is impressive. They’re perfect for entertaining, everyday use, or as a striking centerpiece. Don’t limit them to the kitchen — they work well in bathrooms for soaps and hair ties or in bedrooms for jewelry and small items. The removable pieces also let you change the look by mixing plate and bowl sizes from the add-a-plate selection.
Good news: Mad Hatter’s Platters is giving away a two-tiered platter to one lucky reader! Be sure to enter via the Rafflecopter widget below. You have one week to submit your entries.
Cookie recipe adapted from The Idea Room.
Ingredients
- 1/2 cup butter, softened
- 1/2 cup peanut butter
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 egg
- 1/2 teaspoon vanilla
- 1 1/4 cups all-purpose flour
- 1/2 to 1 tablespoon milk (add at the end to smooth the dough)
- 1 cup mini semi-sweet chocolate chips
Directions
- Preheat oven to 375°F (190°C).
- Cream together the butter, peanut butter, and both sugars.
- Mix in the egg and vanilla until combined.
- Gradually stir in the baking soda, baking powder, and flour until just combined.
- If needed, add the milk a little at a time until the dough is smooth and easy to handle. Fold in the chocolate chips.
- Use a cookie scoop to drop dough onto a baking sheet. Bake 9–10 minutes. Let cool completely on the cookie sheet before moving.
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This is a sponsored post, but the opinions expressed are my own.