There’s something magical about biting into a warm, gooey cookie that practically melts in your mouth, and Sweet Martha’s cookies deliver just that. Known for their iconic presence at the Minnesota State Fair, these cookies have become a beloved treat for anyone with a sweet tooth. We’re talking about soft centers, perfectly crisp edges, and that unmistakable homemade flavor that keeps you reaching for just one more.
Sweet Martha’S Cookie Recipe
Creating Sweet Martha’s cookies at home is like bringing the joy of the Minnesota State Fair straight into your kitchen. Packed with a perfect blend of sweetness, these cookies are irresistibly chewy on the inside with golden, crispy edges. Let’s dive into the step-by-step recipe to make these iconic treats!
Ingredients
Here’s what we need to bake the perfect batch of Sweet Martha’s cookies:
- 2 cups all-purpose flour (sifted)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- 2 teaspoons pure vanilla extract
- 3/4 cup semi-sweet chocolate chips
- 3/4 cup milk chocolate chips
Instructions
1. Prep the Ingredients
- Begin by preheating the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium mixing bowl, whisk together the flour, baking soda, and salt. This ensures that the dry ingredients are evenly distributed.
2. Cream the Butter & Sugars
- Using a stand mixer or hand mixer, beat the softened butter, granulated sugar, and light brown sugar together until light and fluffy. This process typically takes about 2-3 minutes on medium speed.
3. Add the Wet Ingredients
- Mix in the egg, egg yolk, and vanilla extract. Beat until well combined, scraping the sides of the bowl as needed.
4. Incorporate the Dry Ingredients
- Gradually add the flour mixture to the wet ingredients. With the mixer on low speed, mix just until combined—avoid overmixing to ensure the cookies stay soft and tender.
5. Fold in the Chocolate Chips
- Using a spatula, gently fold in the semi-sweet and milk chocolate chips. Make sure the chocolate is evenly distributed in the dough.
6. Scoop & Shape the Dough
- Scoop tablespoon-sized balls of the dough onto the prepared baking sheets, spacing them about 2 inches apart to give them room to spread. For uniform cookies, use a cookie scoop.
7. Bake to Perfection
- Bake the cookies in the preheated oven for 8-10 minutes, or until they are golden brown around the edges but still look slightly underbaked in the center.
- Once baked, remove the sheets from the oven and let the cookies cool for about 5 minutes on the baking sheet, allowing them to firm up. Transfer to a wire rack to cool completely.
Baking Tips
- For an authentic Sweet Martha’s cookie, avoid overbaking. The soft, gooey centers are the hallmark of this recipe.
- If you want the cookies to be extra chocolaty, press a few extra chocolate chips on top of the dough balls before baking.
Approximate Nutritional Information Per Cookie
| Nutrient | Amount |
|---|---|
| Calories | ~150 |
| Total Fat | 8g |
| Carbohydrates | 20g |
| Sugar | 14g |
| Protein | 2g |
Nothing captures the joy of dessert quite like a batch of Sweet Martha’s cookies. With their iconic taste and texture, these cookies are a must-try for cookie lovers everywhere.
Ingredients
To recreate the magic of Sweet Martha’s iconic cookies, we need to gather a blend of kitchen staples and a few optional extras to customize the flavors. Let’s dive into the essentials and elevate our baking experience!
For The Cookie Dough
Here’s what we’ll need to bring out the perfect chewy centers and crisp cookie edges:
- 2 ½ cups all-purpose flour (measured and leveled for accuracy)
- 2 teaspoons baking soda (to ensure an ideal rise)
- 1 teaspoon kosher salt
- 1 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract (always go for pure extract for deeper flavor)
- 2 cups semi-sweet chocolate chips (or chunks for gooey bites)
Optional Add-Ins
Personalize your Sweet Martha’s cookies with these tasty variations:
- 1 teaspoon cinnamon for a warm, spiced undertone
- ½ cup chopped nuts (pecans or walnuts add lovely crunch)
- ½ cup mini marshmallows for irresistible gooey pockets
- ½ cup shredded coconut for subtle tropical sweetness
Tools And Equipment
To perfect Sweet Martha’s cookie recipe, having the right tools and equipment is essential. These kitchen staples not only simplify the process but also help achieve the iconic texture of crisp edges and gooey centers. Let’s go through what we need:
Essential Tools
- Mixing Bowls: Use one large bowl for wet ingredients and one medium-sized bowl for dry ingredients. We recommend sturdy, non-slip bowls to make mixing easier.
- Hand Mixer or Stand Mixer: A stand mixer with a paddle attachment is ideal for creaming butter and sugar. If unavailable, a hand mixer works perfectly too.
- Measuring Cups and Spoons: Accuracy matters in baking. Have both dry and liquid measuring tools at hand. For dry ingredients, level them off with a knife for precision.
- Baking Sheets: Use heavy-duty, non-stick baking sheets to ensure even baking throughout.
- Parchment Paper or Silicone Baking Mat: Prevent sticking and promote even baking with these reusable, reliable options.
- Spatula: Use a flexible silicone spatula to scrape down the mixing bowl and for folding in the chocolate chips.
- Cookie Scoop: To maintain uniform size and shape, a medium cookie scoop works wonders.
- Wire Cooling Rack: Essential for cooling cookies evenly without trapping residual heat on the bottom.
Additional Equipment For Best Results
- Sifter: Ensures no clumps in the flour or leavening agents, resulting in a smooth dough.
- Rolling Pin: If customizing the recipe with add-ins that require uniformity, a rolling pin may be handy.
- Digital Timer: Perfect timing is key; a timer prevents overbaking or underbaking.
- Oven Thermometer: Double-check your oven temperature, as accuracy is crucial for achieving the signature cookie texture.
- Kitchen Scale: Some bakers may prefer weighing ingredients for even better accuracy, particularly when measuring flour or sugar.
Recommended Tools And Their Purpose
| Tool | Purpose |
|---|---|
| Mixing Bowls | Hold and mix wet or dry ingredients conveniently. |
| Hand/Stand Mixer | Cream butter and sugar into a light, fluffy texture effortlessly. |
| Measuring Cups/Spoons | Ensure precise measurements for consistent results. |
| Baking Sheet | Evenly bakes cookies to the perfect crisp and gooey goodness. |
| Parchment Paper | Non-stick option for hassle-free baking and easy cleanup. |
| Cookie Scoop | Creates consistent cookie sizes for uniform baking time. |
| Cooling Rack | Provides airflow to cool cookies uniformly and preserve texture. |
| Oven Thermometer | Confirms the oven temperature for precise baking conditions. |
Directions
Let’s bring the magic of Sweet Martha’s cookies to life in our kitchens! Follow these simple steps to recreate their iconic warm and gooey treats.
Prep
- Preheat the oven: Set it to 350°F (175°C) and allow it to fully warm up. Preparing the oven ensures even baking.
- Prepare the baking sheets: Line heavy-duty baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure consistent cookie textures.
- Measure your ingredients: Use measuring cups and a kitchen scale for precision. Sift the all-purpose flour to avoid lumps.
Make The Cookie Dough
- Cream the butter and sugars: In a large mixing bowl, combine 1 cup unsalted butter (softened), 1 cup granulated sugar, and 1 cup light brown sugar. Using a hand or stand mixer on medium speed, beat the mixture until it becomes light and fluffy—approximately 3 minutes.
- Add the wet ingredients: Crack in 2 large eggs one at a time, beating well after each addition. Mix in 2 teaspoons vanilla extract until everything is fully integrated.
- Incorporate the dry ingredients: In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon kosher salt. Gradually add this mixture to the wet ingredients, mixing on low speed until just combined.
- Fold in chocolate chips: Gently stir in 2 cups semi-sweet chocolate chips using a spatula. Optional: Add ½ teaspoon cinnamon or mix in extras like chopped nuts, shredded coconut, or mini marshmallows for a unique twist.
Bake The Cookies
- Scoop the dough: Using a medium cookie scoop (approximately 1.5 tablespoons), drop dough balls onto the prepared baking sheets, spacing them 2 inches apart to allow for spreading.
- Bake: Place the baking sheets in the preheated oven and bake for 8 to 10 minutes. The cookies should have set edges while the center remains soft and slightly underbaked.
- Cool the cookies: Remove cookies from the oven and let them sit on the baking sheet for 2 to 3 minutes. Then, transfer them to a wire cooling rack to cool completely (if you can resist eating them warm!).
| Step | Action | Time Required |
|---|---|---|
| Preheat Oven | Preheat to 350°F | 5 minutes |
| Cream Butter & Sugars | Beat until fluffy | 3-4 minutes |
| Bake Cookies | In preheated oven | 8-10 minutes |
| Cool Cookies | On baking sheet & rack | 5 minutes |
Tips For Perfect Cookies
When it comes to recreating the magic of Sweet Martha’s cookies, precision and care in every step ensure the best results. Here are our top tips to achieve those iconic gooey centers and delightfully crisp edges.
1. Properly Measure Your Ingredients
Accurate measurements are the foundation of a perfect cookie. We recommend using a kitchen scale to get precise weights rather than relying solely on cups. For example:
- Flour: Spoon it into the measuring cup, then level it off with a straight edge to avoid packing too much flour.
- Brown Sugar: Always pack it tightly for consistent results.
- Butter: Use unsalted butter at room temperature to ensure even mixing and the right texture.
2. Chill the Dough
Chilling the cookie dough is critical for achieving that classic Sweet Martha’s texture. It prevents spreading during baking and allows the flavors to meld beautifully. Refrigerate the dough for at least 30 minutes or up to 24 hours.
3. Don’t Overmix the Dough
When incorporating the dry ingredients into the wet mixture, overmixing can lead to tough cookies. Instead, mix until just combined. A few flour streaks are perfectly normal at this stage.
4. Use the Right Baking Tools
The tools you use can significantly impact the outcome:
| Tool | Purpose |
|---|---|
| Cookie Scoop | Ensures uniform-sized cookies for even baking. |
| Parchment Paper/Silicone Mat | Prevents sticking and promotes even browning. |
| Heavy-Duty Baking Sheet | Offers even heat distribution for consistent results. |
| Wire Cooling Rack | Allows proper air circulation, keeping cookies from becoming soggy underneath. |
5. Preheat the Oven Properly
We cannot emphasize this enough: always preheat the oven before you put the cookies in. Use an oven thermometer to ensure the temperature is accurate—many ovens can run hotter or cooler than the dial indicates. Bake at 350°F for soft centers and golden-brown edges.
6. Timing is Key
The magic of Sweet Martha’s cookies lies in their texture. For most cookies, bake them for 8–10 minutes, looking for slightly underbaked centers. Remember, they’ll continue to cook slightly on the baking sheet after being removed from the oven. If you’re aiming for chewy edges, leave them in for an extra 1–2 minutes.
7. Customize Your Flavors
While semi-sweet chocolate chips are a hallmark, don’t let that limit your creativity. Add-ins like a sprinkle of sea salt on top, a dash of cinnamon, or even white chocolate chips can elevate your cookies to new heights.
8. Store Cookies Properly
Keep those warm bites fresh! Once cooled, store cookies in an airtight container at room temperature for up to 5 days. If you need to preserve them longer, freeze them. Place parchment paper between layers to prevent sticking.
Embrace these tips to ensure every batch you bake captures the essence of Sweet Martha’s cookies.
Make-Ahead And Storage Tips
Whether we want to plan ahead or store leftovers, Sweet Martha’s cookies can remain as irresistible as the day they are baked with the right techniques. Here are methods to maintain their fresh-from-the-oven texture and flavor.
Preparing Dough in Advance
- To save time, we can prepare the cookie dough ahead of baking. After mixing, shape the dough into balls using a cookie scoop.
- Place the dough balls on a baking sheet in a single layer and freeze for 1–2 hours until firm.
- Once firm, transfer them to an airtight container or resealable freezer bag. Remember to label with the date for ease of tracking.
| Storage Method | Preparation Steps | Shelf Life |
|---|---|---|
| Refrigerator (dough) | Cover bowl tightly with plastic wrap. | Up to 3 days |
| Freezer (cookie dough) | Freeze dough balls in airtight containers or bags. | Up to 3 months |
Storing Baked Cookies
To retain their signature soft centers and crisp edges, use these tips for storing the cookies:
- Once fully cooled, layer the cookies between sheets of parchment paper in an airtight container.
- Store the container at room temperature in a cool, dry place.
| Storage Method | Ideal Conditions | Shelf Life |
|---|---|---|
| Room Temperature | Airtight container in a cool, dry spot. | Up to 1 week |
| Freezer (baked cookies) | Airtight container or bag with parchment layers. | Up to 2 months |
Thawing and Reheating Instructions
- Frozen Dough: Bake directly from the freezer, adding 2–3 minutes to the baking time.
- Frozen Cookies: Thaw at room temperature for 10–15 minutes or warm in a 300°F oven for 3–5 minutes to refresh them.
Conclusion
Sweet Martha’s cookies are more than just a treat—they’re a cherished experience we can now recreate in our own kitchens. With the right ingredients, tools, and a little attention to detail, we can achieve that perfect balance of soft, gooey centers and crisp edges. Whether we’re baking a fresh batch for a special occasion or freezing dough for future cravings, these cookies bring warmth and joy to every bite. Let’s embrace the magic of Sweet Martha’s and share the love with family and friends.
Frequently Asked Questions
What makes Sweet Martha’s cookies so special?
Sweet Martha’s cookies are famous for their warm, gooey centers and crisp edges, offering a perfect balance of homemade flavor and texture. They’re a staple at the Minnesota State Fair, loved for their nostalgic sweetness and perfect chocolatey goodness.
Can I replicate Sweet Martha’s cookies at home?
Yes, you can! The article provides a step-by-step recipe to recreate the iconic cookies, detailing ingredients, baking instructions, and tips to achieve their signature taste and texture.
What ingredients are essential for Sweet Martha’s cookies?
Core ingredients include all-purpose flour, baking soda, kosher salt, unsalted butter, granulated sugar, brown sugar, eggs, vanilla extract, and semi-sweet chocolate chips. Optional add-ins like cinnamon, nuts, or marshmallows can enhance the flavor.
What tools do I need to bake these cookies?
You’ll need mixing bowls, a hand or stand mixer, measuring cups and spoons, heavy-duty baking sheets, parchment paper or silicone baking mats, a spatula, a cookie scoop, and a wire cooling rack. Additional tools like a kitchen scale or oven thermometer are helpful.
How long should I bake the cookies?
Bake the cookies at 350°F for about 10-12 minutes or until the edges are lightly golden, while the center remains soft. Timing may vary slightly based on your oven.
Should I chill the cookie dough before baking?
For the best results, chilling the dough is recommended. It helps the cookies retain their shape, intensifies the flavor, and ensures a soft and chewy center.
Can I customize the cookies with my own flavors?
Absolutely! You can add cinnamon, chopped nuts, shredded coconut, or mini marshmallows to make the cookies uniquely yours. Get creative with your favorite add-ins.
How do I store Sweet Martha’s cookies?
Store baked cookies in an airtight container at room temperature for up to a week. To freeze, place them in a sealed container or bag for up to three months.
Can I freeze the cookie dough for later use?
Yes, shape the dough into balls and freeze them on a baking sheet until firm. Then transfer to a freezer bag and store for up to three months. Bake straight from frozen, adding 1-2 extra minutes.
How can I reheat frozen cookies?
Reheat frozen cookies in a preheated oven at 300°F for 5-7 minutes or microwave briefly in 10-second intervals. This restores their fresh-baked texture and flavor.
What tips ensure the best results when baking?
Measure ingredients accurately, avoid overmixing, use good-quality baking tools, chill the dough, and preheat the oven fully before baking to achieve the perfect texture.
Are nutritional details provided for these cookies?
Yes, the article offers approximate nutritional information per cookie, helping you enjoy this sweet treat mindfully while indulging.