5 Easy Cookie Recipes That’ll Make You the Star of Every Snack Break

Craving something sweet without committing to a baking marathon? Same. These five cookie recipes are simple, fast, and wildly satisfying—no pastry-school skills required. Whether you’re team chewy or team crisp, there’s something here to make your kitchen smell like a bakery in under 30 minutes.

We’re talking one-bowl batters, minimal chill time, and ingredients you probably already have. Ready to bake your way to hero status? Let’s go.

1. Brown Butter Chocolate Chip Classics With Gooey Middles

If you want a cookie that tastes like you spent way more time than you did, this is the move. Browned butter adds a toasty, nutty depth that takes classic chocolate chip cookies from great to legendary. They’re crisp at the edges, soft in the center, and absolutely disappear from the plate.

Ingredients:

• 1 cup (225 g) unsalted butter
• 1 cup (200 g) packed brown sugar
• 1/2 cup (100 g) granulated sugar
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 2 1/4 cups (280 g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 1/2 cups (270 g) semisweet chocolate chips or chunks
• Flaky sea salt, for topping (optional but perfect)

Instructions:

1. Brown the butter: Melt butter in a light-colored saucepan over medium heat. Cook, stirring, until it foams and brown bits form on the bottom, 5–7 minutes. Remove from heat and cool 10 minutes.
2. Mix sugars and butter: In a large bowl, whisk brown sugar and granulated sugar with the warm browned butter until glossy, about 1 minute.
3. Add eggs and vanilla: Whisk in eggs one at a time, then the vanilla, until smooth and slightly thick.
4. Combine dry ingredients: In a separate bowl, whisk flour, baking soda, and salt. Fold into wet ingredients until just combined. Stir in chocolate.
5. Scoop and chill: Scoop 2-tablespoon mounds onto a baking sheet. Chill 20 minutes for extra thick cookies (optional, but worth it).
6. Bake: Preheat oven to 350°F (175°C). Place dough balls on a lined sheet, 2 inches apart. Bake 9–11 minutes, until edges are set and centers look slightly underbaked.
7. Finish: Sprinkle with flaky salt. Let cool on the sheet 5 minutes, then transfer to a rack.

Serve warm with cold milk or coffee. For a twist, swap half the chocolate for chopped toasted walnuts or pecans. If you like extra gooey centers, slightly underbake and let carryover heat do the rest—trust me.

2. One-Bowl Chewy Oatmeal Raisin (Or Chocolate) Cookies

These are the cozy, wholesome cookies that taste like a hug. The chewy oats and warm cinnamon are nostalgic, and you can go classic with raisins or rebel with chocolate chips. No mixer, no fuss—just a bowl and a spoon.

Ingredients:

• 1/2 cup (115 g) unsalted butter, melted
• 1/2 cup (100 g) brown sugar
• 1/3 cup (65 g) granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 3/4 cup (95 g) all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 1/2 cups (135 g) old-fashioned rolled oats
• 3/4 cup (110 g) raisins or chocolate chips
• Optional: 1/3 cup (40 g) chopped walnuts

Instructions:

1. Whisk the wet: In a large bowl, whisk melted butter with brown and white sugars until smooth. Add egg and vanilla; whisk to combine.
2. Add the dry: Sprinkle flour, baking soda, cinnamon, and salt over the bowl. Stir until barely combined.
3. Stir in oats and mix-ins: Fold in oats, raisins or chocolate, and nuts if using. The dough will be thick and slightly sticky.
4. Scoop and bake: Preheat oven to 350°F (175°C). Scoop 1 1/2-tablespoon portions onto a lined sheet, flatten slightly. Bake 9–11 minutes, until edges are set and tops look just dry.
5. Cool: Rest on the sheet 5 minutes to finish setting, then move to a rack.

These are epic still-warm, but they also stay soft for days in an airtight container. Not into raisins? Try dried cherries or cranberries for a tangy pop. Add a drizzle of vanilla glaze if you’re feeling fancy.

3. Soft-Baked Sugar Cookies With Vanilla Cream Cheese Frosting

Sometimes you just want a pillowy sugar cookie with frosting you could eat with a spoon. These bake up tender and pale with a soft bite, perfect for birthdays, bake sales, or “it’s Tuesday and I deserve this.” The frosting is tangy-sweet and pipes like a dream.

Ingredients:

For the cookies:

• 3/4 cup (170 g) unsalted butter, softened
• 3/4 cup (150 g) granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 2 cups (250 g) all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons milk

For the frosting:

• 4 ounces (113 g) cream cheese, softened
• 4 tablespoons (56 g) unsalted butter, softened
• 1 3/4 cups (210 g) powdered sugar
• 1 teaspoon vanilla extract
• Pinch of salt
• 1–2 teaspoons milk, as needed

Instructions:

1. Cream butter and sugar: Beat softened butter and sugar until light and fluffy, about 2 minutes.
2. Add egg and vanilla: Beat in egg and vanilla until smooth.
3. Combine dry ingredients: In a bowl, whisk flour, baking powder, baking soda, and salt. Add to wet ingredients along with milk; mix until a soft dough forms.
4. Chill briefly: Cover and refrigerate 20–30 minutes to make scooping easier.
5. Bake: Preheat to 350°F (175°C). Scoop 2-tablespoon balls onto a lined sheet and slightly flatten. Bake 9–10 minutes; cookies should look pale with set edges.
6. Cool completely: Transfer to a rack before frosting.
7. Make frosting: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt; beat fluffy. Add milk to adjust spreadability.
8. Frost: Spread or pipe onto cooled cookies. Add sprinkles if you’re feeling celebratory (always).

For lemon lovers, add 1 teaspoon lemon zest to the dough and swap vanilla in the frosting for lemon juice. You can also roll dough balls in sanding sugar before baking for a sparkly finish—seriously, they’re adorable.

4. Double Chocolate Espresso Crinkle Cookies

Consider these the cookie version of a mocha. Deep, fudgy double chocolate dough meets a hint of espresso and that iconic crinkled, powdered-sugar coat. They look bakery-fancy, but they’re easy enough for a Tuesday night bake.

Ingredients:

• 1/2 cup (45 g) unsweetened cocoa powder
• 1 cup (125 g) all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup (100 g) granulated sugar
• 1/2 cup (100 g) brown sugar
• 1/3 cup (80 ml) neutral oil (canola or vegetable)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon instant espresso powder (optional but recommended)
• 3/4 cup (130 g) dark chocolate chips or chunks
• 1/2 cup (60 g) powdered sugar, for rolling

Instructions:

1. Whisk dry: In a bowl, whisk cocoa, flour, baking powder, and salt.
2. Mix wet: In another bowl, whisk both sugars with oil, eggs, vanilla, and espresso powder until glossy.
3. Combine: Stir dry into wet until just combined. Fold in chocolate chips. Cover and chill 30–45 minutes to firm up.
4. Preheat and shape: Heat oven to 350°F (175°C). Scoop 1 1/2-tablespoon portions, roll into balls, then roll generously in powdered sugar.
5. Bake: Arrange on a lined sheet and bake 10–12 minutes, until cracks form and centers are just set.
6. Cool: Let rest on the sheet 5 minutes before transferring to a rack.

Dial the coffee vibe up by adding an extra 1/2 teaspoon espresso powder. For a mint-chocolate twist, skip espresso and add 1/2 teaspoon peppermint extract. These are perfect with cold brew or a big glass of milk.

5. No-Chill Peanut Butter Cookies With Fork-Crossed Ridges

These are the peanut butter cookies you dream about when you want instant gratification. No chilling, no mixers, and that iconic fork pattern gives serious diner nostalgia. They’re crumbly at the edges, soft in the middle, and ready faster than your coffee brews.

Ingredients:

• 1/2 cup (115 g) unsalted butter, softened
• 1/2 cup (120 g) creamy peanut butter
• 1/2 cup (100 g) brown sugar
• 1/3 cup (65 g) granulated sugar, plus extra for rolling
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/4 cups (155 g) all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Instructions:

1. Cream: Beat butter, peanut butter, and both sugars until creamy, about 1–2 minutes.
2. Add egg and vanilla: Mix until smooth.
3. Combine dry: Whisk flour, baking soda, baking powder, and salt. Add to the bowl and mix until a soft dough forms.
4. Shape: Preheat oven to 350°F (175°C). Scoop 1-tablespoon balls, roll in granulated sugar, and set on a lined sheet.
5. Press: Use a fork to press a crisscross pattern, flattening slightly.
6. Bake: Bake 8–10 minutes, until edges are set and centers are still soft. Cool on the sheet 5 minutes.

Love peanut butter blossoms? Press a chocolate kiss into each cookie right after baking. Or go peanut-butter-chocolate overload by adding 1/2 cup chocolate chips to the dough. These also freeze beautifully—bake straight from frozen, adding 1–2 minutes.

Make-Ahead Tips That Save Your Sanity

Want cookies on demand? Portion dough balls onto a tray, freeze solid, then stash in a zip-top bag. Bake from frozen at the usual temp, just add a minute or two. Label the bag with the bake time and temp so Future You is smug and prepared.

Pantry Swaps That Actually Work

• No brown sugar? Make a quick substitute: 1 cup granulated sugar + 1 tablespoon molasses.
• Out of eggs? For drop cookies, 1/4 cup unsweetened applesauce per egg works in a pinch.
• Gluten-free? Use a cup-for-cup GF blend and let dough rest 10 minutes before baking.

How To Nail Texture Every Time

• Use room-temp ingredients for even mixing.
• Don’t overmix once flour goes in—tender cookies need gentle handling.
• Pull cookies when centers still look a touch underdone. They finish on the sheet.

There you go—five fuss-free cookies that deliver big on flavor with minimal effort. Pick one tonight and watch them vanish, or bake all five and become everyone’s favorite person. Your oven’s preheating already, right?