Why You’ll Love This Recipe
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Soft and chewy: Perfectly tender inside with a slight crisp on the edges.
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Sweet and salty: White chocolate and sea salt create a delicious balance.
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Rich brown sugar flavor: Adds depth and caramel notes.
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Easy to bake: Uses straightforward ingredients and simple steps.
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Great for all occasions: Perfect for snacks, parties, or gift-giving.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Unsalted butter (softened)
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Brown sugar (light or dark)
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Granulated sugar
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Eggs
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Vanilla extract
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All-purpose flour
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Baking soda
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Salt
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White chocolate chunks or chips
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Coarse sea salt (for sprinkling)
Directions
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Preheat oven: Set oven to 350°F (175°C). Line baking sheets with parchment paper.
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Cream butter and sugars: In a large bowl, beat softened butter with brown and granulated sugar until light and fluffy.
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Add eggs and vanilla: Mix in eggs one at a time, then stir in vanilla extract.
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Combine dry ingredients: In a separate bowl, whisk flour, baking soda, and salt. Gradually add to wet ingredients until just combined.
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Add white chocolate: Fold in white chocolate chunks or chips evenly.
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Shape cookies: Scoop dough onto baking sheets, spacing about 2 inches apart.
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Bake: Bake for 10-12 minutes until edges are lightly golden but centers remain soft.
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Add sea salt: Immediately sprinkle coarse sea salt on top of warm cookies.
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Cool: Let cookies cool on baking sheets for a few minutes before transferring to wire racks.
Servings and Timing
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Servings: About 24 cookies
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Prep Time: 15 minutes
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Cook Time: 12 minutes per batch
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Total Time: 30-40 minutes
Variations
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Chocolate mix: Add dark or milk chocolate chunks alongside white chocolate.
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Nutty crunch: Mix in chopped pecans or walnuts.
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Brown butter: Use browned butter for a nuttier flavor.
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Sea salt alternative: Use flaky Maldon salt or omit for less saltiness.
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Gluten-free: Use a gluten-free flour blend.
Storage/Reheating
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Storage: Store in an airtight container at room temperature for up to 5 days.
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Freezing: Freeze baked cookies for up to 2 months; thaw before serving.
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Reheating: Warm briefly in the microwave for a soft, fresh-baked feel.
FAQs
What makes a Swig cookie unique?
Its combination of brown sugar, white chocolate, and sea salt creates a sweet and salty flavor balance.
Can I use white chocolate chips?
Yes, chips or chunks both work well.
How do I get the perfect chewy texture?
Don’t overbake and use a good ratio of brown sugar for moisture.
Can I double the recipe?
Yes, double all ingredients and bake in batches.
What kind of sea salt should I use?
Coarse or flaky sea salt works best for texture and flavor.
Can I add vanilla bean instead of extract?
Yes, vanilla bean adds a deeper flavor.
Are Swig cookies gluten-free?
Traditional recipe uses wheat flour; substitute with gluten-free flour to adapt.
How do I prevent cookies from spreading too much?
Chill the dough before baking.
Can I use salted butter?
Yes, reduce added salt accordingly.
Do these cookies keep well?
They stay soft and flavorful for several days when stored properly.
Conclusion
Swig Cookies are a beloved treat known for their perfect balance of sweet, salty, and chewy. Easy to make and packed with rich flavors, these cookies are a delicious option for any cookie lover seeking a unique and satisfying dessert.
Swig Cookie
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 40 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Swig Cookie is a soft, chewy, and slightly crispy cookie famous for its rich brown sugar flavor, creamy white chocolate chunks, and a sprinkle of sea salt that perfectly balances sweet and salty. Inspired by the popular Swig soda shop, this cookie has a devoted fanbase thanks to its perfect texture and decadent taste. Easy to bake and irresistible to eat, it’s perfect for snacks, parties, or gifts.
Ingredients
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1 cup unsalted butter, softened
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1 ½ cups brown sugar (light or dark)
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½ cup granulated sugar
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2 large eggs
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2 teaspoons vanilla extract
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3 cups all-purpose flour
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1 teaspoon baking soda
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½ teaspoon salt
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1 ½ cups white chocolate chunks or chips
- Coarse sea salt, for sprinkling
Instructions
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Preheat oven: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
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Cream butter and sugars: In a large bowl, beat softened butter with brown sugar and granulated sugar until light and fluffy.
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Add eggs and vanilla: Mix in eggs one at a time, then stir in vanilla extract.
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Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture until just combined.
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Add white chocolate: Fold in white chocolate chunks evenly.
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Shape cookies: Scoop dough onto baking sheets about 2 inches apart.
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Bake: Bake for 10–12 minutes, until edges are lightly golden but centers remain soft.
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Add sea salt: Immediately sprinkle coarse sea salt on top of warm cookies.
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Cool: Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Use dark or milk chocolate chunks for a chocolate mix variation.Stir in chopped nuts like pecans or walnuts for added crunch.Brown butter can be used for a deeper, nuttier flavor.Substitute flaky Maldon salt for sea salt or omit for less saltiness.Use gluten-free flour for a gluten-free version.Chill dough before baking to prevent spreading.
