Delicious Vanilla Bean Milk Cookies Recipe for Sweet Treats
These Vanilla Bean Milk Cookies are a delightful treat that combines the rich flavor of vanilla beans with a soft, chewy texture. Perfect for sharing or enjoying all by yourself, they are sure to become a favorite in your home.
- Prep Time: 15 mins
- Cook Time: 10-12 mins
- Total Time: 24 minute
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 vanilla bean, seeds scraped (or 1 additional teaspoon of vanilla extract)
- ½ cup whole milk
- 1 cup white chocolate chips (optional)
- ½ cup chopped nuts (e.g., walnuts or pecans, optional)
Instructions
- Preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed for about 2-3 minutes until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition, then mix in the vanilla extract and vanilla bean seeds.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- Fold in the whole milk until the batter is smooth. If adding white chocolate chips or nuts, gently fold them in now.
- Using a cookie scoop or tablespoon, drop generous balls of dough onto a lined baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown but the centers are still slightly soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 30 mg
Keywords: For an even more pronounced vanilla flavor, consider using both the vanilla bean and pure vanilla extract together. Ensure your butter is at room temperature for optimal mixing, and allow cookies to cool on the baking sheet before transferring to prevent breaking.