🍪 Crispy Panko Cookies Recipe
🕒 Prep Time: 15 minutes
🕒 Bake Time: 12–15 minutes
🍽️ Yields: ~20 cookies
—
✨ Ingredients:
1 cup unsalted butter, softened
3/4 cup brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 ½ tsp vanilla extract
1 ½ cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 ½ cups panko breadcrumbs
1/2 cup shredded coconut (optional, for extra chewiness)
1/2 cup chopped nuts (walnuts, pecans, or almonds – optional)
1/2 cup chocolate chips or chunks (optional)
—
🍴 Instructions:
🔹 1. Preheat & Prep
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
—
🔹 2. Cream Butter and Sugars
In a large bowl (or stand mixer), cream together the softened butter, brown sugar, and granulated sugar until light and fluffy – about 2–3 minutes.
—
🔹 3. Add Egg & Vanilla
Beat in the egg and vanilla extract until fully incorporated.
—
🔹 4. Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add to the wet mixture and mix until a soft dough forms.
—
🔹 5. Fold in Panko & Add-ins
Gently fold in the panko breadcrumbs. Then mix in the coconut, nuts, and/or chocolate chips, if using.
The dough will be a bit looser and grainier than typical cookie dough — that’s normal!
—
🔹 6. Scoop & Shape
Scoop heaping tablespoons of dough and roll into rough balls. Place on baking sheet about 2 inches apart. Flatten slightly with your hand or the bottom of a glass.
—
🔹 7. Bake
Bake for 12–15 minutes, or until the edges are golden brown and the centers are just set.
—
🔹 8. Cool
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
—
🧁 Texture & Flavor Notes:
Crisp edges, soft chewy middle
Panko adds a nutty crunch and airy lightness
Coconut and nuts enhance texture
Chocolate adds richness, if included
—
❓ FAQ: Panko Cookies
—
Q1: What are panko breadcrumbs?
A: Panko is a Japanese-style breadcrumb made from crustless white bread. It’s lighter and flakier than traditional breadcrumbs and gives baked goods a unique texture.
—
Q2: Will the cookies taste like breadcrumbs or be dry?
A: Surprisingly, no. When mixed properly, the panko absorbs moisture from the dough and becomes slightly crispy, adding a subtle crunch. The cookies remain tender and chewy inside.
—
Q3: Can I use regular breadcrumbs instead?
A: Not recommended. Regular breadcrumbs are finer, denser, and may make the cookies gritty or dry. Stick to panko for best results.
—
Q4: Can I make these gluten-free?
A: Yes! Use:
Gluten-free flour
Gluten-free panko (widely available now)
Be sure to check all other add-ins for hidden gluten.
—
Q5: Can I make these egg-free?
A: Yes. Substitute the egg with:
1 flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit 5 mins)
Or 1/4 cup mashed banana or unsweetened applesauce (will change flavor slightly)
—
Q6: How do I store them?
A:
Room temp: In an airtight container for 5–6 days
Freezer: Freeze baked cookies for up to 2 months (thaw at room temp)
—
Q7: Can I freeze the dough?
A: Absolutely! Scoop dough into balls, freeze on a tray, then transfer to a freezer bag. Bake straight from frozen — just add 1–2 extra minutes to baking time.
—
Q8: How do I make them crispier?
A: For crisper cookies:
Bake a few minutes longer (watch the edges!)
Use less coconut/nuts (which add chewiness)
Flatten the dough balls more before baking
—
Q9: Can I flavor the dough differently?
A: Yes! Try:
Lemon zest + white chocolate
Cinnamon + chopped dates
Peanut butter chips + sea salt
Espresso powder + dark chocolate
—
Would you like a vegan version, printable recipe card, or video-style visual guide? I can prep any of those for you!