Introduction: Are These the Simplest (and Tastiest) Cookies Ever?
What if you could make warm, gooey cookies in just 10 minutes—with no mixer, no chilling, and no stress? That’s exactly what this easy cookies recipe delivers. In fact, “easy cookies” is one of the top 3 most-searched baking terms globally, especially around weekends and holidays. People want speed, simplicity, and flavor—and this recipe checks every box.
If you’re a beginner baker, short on time, or just craving a quick treat, this is your go-to cookie recipe. Let’s get baking!
Ingredients List
These are pantry staples—no fancy tools or ingredients required.
Dry Ingredients:
- 1 ¼ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients:
- ½ cup unsalted butter, melted
- ½ cup brown sugar
- ¼ cup white sugar
- 1 egg
- 1 tsp vanilla extract
Add-ins (Optional):
- ¾ cup chocolate chips or chunks
- ½ cup chopped nuts (walnuts, pecans, or almonds)
- ¼ tsp cinnamon for extra warmth
Substitution Ideas:
– Use coconut oil instead of butter for dairy-free
– Swap brown sugar with maple syrup or honey for a natural sweetener
– Add dried cranberries or white chocolate for variety
Timing
- Prep Time: 10 minutes
- Bake Time: 8–10 minutes
- Cooling Time: 5 minutes
- Total Time: ~20–25 minutes
That’s about 50% faster than most traditional cookie recipes!
Step-by-Step Instructions
Step 1: Preheat and Prep
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Step 2: Mix Wet Ingredients
In a medium bowl, whisk together melted butter, brown sugar, white sugar, egg, and vanilla until smooth.
Step 3: Add Dry Ingredients
Stir in flour, baking soda, and salt. Mix until just combined—do not overmix. Fold in chocolate chips or your favorite add-ins.
Step 4: Scoop and Bake
Drop tablespoon-sized balls of dough onto the baking sheet, about 2 inches apart. Bake for 8–10 minutes until the edges are golden.
Step 5: Cool and Serve
Let cookies cool for 5 minutes on the tray before transferring to a wire rack.
Nutritional Information (Per cookie, approx. 18 cookies)
- Calories: 150
- Fat: 8g
- Carbohydrates: 18g
- Sugars: 10g
- Protein: 2g
These are lighter than bakery cookies but just as satisfying.
Healthier Alternatives for the Recipe
- Low-sugar version: Use coconut sugar or cut the sugar in half
- High-protein option: Add 1 scoop of vanilla protein powder
- Vegan: Replace egg with 1 tbsp flaxseed + 3 tbsp water
- Gluten-free: Use a 1:1 gluten-free flour blend
These changes make the cookies more diet-friendly without losing that chewy texture.
Serving Suggestions
- Pair with a glass of cold milk or oat milk
- Crumble over vanilla ice cream for a quick dessert
- Gift in a mason jar with a ribbon for simple homemade joy
- Sandwich with peanut butter or Nutella for extra indulgence
Tip: Sprinkle with sea salt before baking for a gourmet touch.
Common Mistakes to Avoid
- Using hot butter: Causes cookies to spread too thin
- Overbaking: Cookies continue cooking after you take them out—remove when just golden
- Skipping parchment paper: Makes cleanup harder and cookies may stick
- Measuring flour wrong: Use spoon-and-level for accurate results
Storing Tips for the Recipe
- Room Temp: Keep in an airtight container for 4–5 days
- Freezer: Freeze baked cookies or dough balls for up to 2 months
- Reheat Tip: Microwave for 10 seconds to bring back the gooey center
Bonus: Add a piece of bread in the container to keep cookies soft longer.
Conclusion
You don’t need a fancy kitchen or hours of time to make easy cookies that everyone will love. This recipe is quick, flexible, and perfect for spontaneous cravings or last-minute guests. It’s everything a cookie should be—warm, soft, sweet, and shareable.
Go ahead and give these a try! Pin it, share it with a friend, and check out my other 30-minute dessert ideas. You’ll be baking like a pro in no time.
FAQs
Q: Can I double this recipe?
Yes! Just scale all ingredients evenly and bake in batches.
Q: Can I skip the chocolate chips?
Absolutely. They’re optional—try nuts, raisins, or plain dough.
Q: My cookies turned out flat—why?
Check if your butter was too hot or if baking soda is expired.
Q: Can I chill the dough?
You can, but it’s not required. Chilling will make the cookies thicker.