Why is creaming crucial? According to Insider, mixing butter and sugar for a long time creates air bubbles in cookie dough.
These happy little bubbles make your cookies light-as-feather. According to Food Network, creaming butter and sugar forces air into your batter,
Giving your dessert a pillowy "structure" and preventing it from flattening during baking. If you skip creaming the sugar and butter in chocolate chip cookie dough, nothing good happens.
Pour or spoon the batter into the liners. Fill
only halfway (this is imperative! only halfway!)
to avoid spilling over the sides or sinking.
Martha Stewart recommends using room-temperature butter to cream butter and sugar properly. After checking your butter, beat the two ingredients on medium speed.
Insider says ingredients can cream in five minutes. The same outlet says your butter and sugar are done creaming when it's "pale and fluffy."