These Panko Cookies are delightfully crisp on the outside with a soft, buttery center. The unexpected addition of panko breadcrumbs gives them a light crunch and unique texture, making them a fun twist on classic homemade cookies—perfect for tea time, cookie trays, or anytime snacking.
Ingredients
1 cup unsalted butter, softened
¾ cup sugar
1 large egg
1 tsp vanilla extract
1½ cups all-purpose flour
1 cup panko breadcrumbs
½ tsp baking powder
¼ tsp salt
½ cup chocolate chips or chopped nuts (optional)
Instructions
Preheat the oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Cream the butter and sugar
In a large bowl, beat the butter and sugar together until light and fluffy.
Add wet ingredients
Mix in the egg and vanilla extract until fully combined.
Combine dry ingredients
In a separate bowl, whisk together the flour, panko breadcrumbs, baking powder, and salt.
Make the dough
Gradually add the dry ingredients to the wet mixture, mixing just until a soft dough forms. Fold in chocolate chips or nuts if using.
Shape the cookies
Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet, spacing them about 2 inches apart. Lightly flatten the tops.
Bake
Bake for 12–14 minutes, until the edges are lightly golden.
Cool and serve
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
✨ Tip: For extra crunch, lightly toast the panko breadcrumbs in a dry skillet before adding them to the dough.
