21 Must-Try Easy Cookie Recipes with Few Ingredients That Anyone Can Pull Off

Baked cookies can feel fancy and effortless at the same time—especially when you stick to easy cookie recipes with few ingredients. Whether you have a sleepy afternoon, a last-minute bake sale, or just a craving, these small-ingredient cookies deliver big flavor with minimal fuss. You’ll find timeless pantry bakes, no-bake treats, gluten-free swaps, and vegan-friendly options that any home baker can pull off.

I often mix dough in my KitchenAid stand mixer for hands-free creaming, but you can use a bowl and a sturdy spoon. Line your pans with parchment paper so cookies lift right off and cleanup is quick. Below are 21 tested recipes—each with clear ingredients, step-by-step instructions, helpful tool tips, and serving suggestions—so you can pin, save, and bake.

1. Classic 3-Ingredient Peanut Butter Cookies (easy cookie recipes with few ingredients)

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These peanut butter cookies are legendary for a reason: nutty, tender centers and crisp edges with only pantry basics. They’re soft inside, slightly cracked on top, and perfect for when you want a fast, comforting bake. Fans of nut-forward sweets and kids learning baking will love how simple these are.

Ingredients

• 1 1/2 cups creamy peanut butter (room temperature)
• 1 cup granulated sugar
• 1 large egg (room temperature)
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp fine salt
• 2 tbsp milk (or dairy-free milk), optional for softer texture
• 1/4 cup chopped roasted peanuts (optional)

Instructions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, beat peanut butter, sugar, and egg until smooth—about 1–2 minutes by hand or 1 minute with a mixer.
3. Stir in vanilla, baking soda, and salt until combined.
4. If dough seems stiff, mix in milk 1 tablespoon at a time until scoopable.
5. Roll dough into 1-inch balls; place 2 inches apart on the prepared pan.
6. Flatten with a fork in a crisscross pattern, pressing gently.
7. Bake 8–10 minutes until edges turn golden and centers look set.
8. Cool on the pan 5 minutes then transfer to a cooling rack to finish cooling.

How to Serve It

Serve warm with a glass of milk or tea. Garnish with a few extra chopped peanuts for crunch. Store cooled cookies in an airtight container at room temperature for up to 5 days. These freeze well—separate layers with parchment in a freezer-safe container.

2. Chewy Chocolate Chip Shortbread Cookies

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These cookies combine shortbread's buttery crumb with melty chocolate chips for an indulgent chew. They hold their shape and have a tender, melt-in-your-mouth texture—perfect for lunchboxes and cookie tins. Home bakers who like a soft center with crisp edges will appreciate this easy formula.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup powdered sugar
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1/2 cup chocolate chips
• 1/4 tsp salt
• 1 tbsp cornstarch (for tender crumb)
• 1 tsp milk (if needed)

Instructions

1. Preheat oven to 325°F (163°C) and line a baking sheet with a silicone baking mat.
2. Cream butter and powdered sugar until light and fluffy, about 2–3 minutes.
3. Mix in vanilla.
4. Sift together flour, cornstarch, and salt; fold into butter mixture until a soft dough forms.
5. Stir in chocolate chips gently.
6. Scoop 2-tablespoon portions and roll into balls; place 2 inches apart.
7. Flatten slightly with palm.
8. Bake 12–14 minutes until edges are barely golden.
9. Transfer to a cooling rack after 5 minutes.

How to Serve It

Dust with extra powdered sugar before serving. Pair with espresso or hot cocoa. Store in a sealed container for up to 1 week. For gift-giving, display on a white cake stand for a pretty presentation.

3. Oatmeal Banana Breakfast Cookies (naturally sweet)

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These chewy cookies double as a wholesome snack or quick breakfast—sweet banana and oats create a soft, naturally sweet cookie. They’re forgiving and great for using overripe bananas. If you like moist, cakey cookies with a hint of cinnamon, this is your recipe.

Ingredients

• 2 ripe bananas, mashed (about 1 cup)
• 2 cups old-fashioned oats
• 1/3 cup brown sugar, packed
• 1/4 cup vegetable oil or melted coconut oil
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1/3 cup raisins or chocolate chips
• 2 tbsp chopped walnuts (optional)

Instructions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mash bananas until smooth.
3. Stir in oil, brown sugar, and vanilla.
4. Mix in oats, cinnamon, salt, raisins, and walnuts.
5. Let batter rest 10 minutes to hydrate oats.
6. Drop by 2-tablespoon scoops onto the pan, flatten slightly.
7. Bake 10–12 minutes until edges are set and golden.
8. Cool 5 minutes on pan, then move to a rack.

How to Serve It

Serve warm with yogurt or coffee. Store in an airtight container for up to 3 days, or freeze for longer. Great for on-the-go breakfasts—wrap individually in parchment.

4. Lemon Meltaway Butter Cookies

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Light, crumbly, and citrusy, these lemon meltaway cookies are bright and delicate. They have a sandy texture that melts on the tongue and a refreshing lemon finish—ideal for spring gatherings or afternoon tea.

Ingredients

• 1 cup (2 sticks) unsalted butter, room temperature
• 3/4 cup powdered sugar, plus extra for dusting
• 2 cups all-purpose flour
• 1 tbsp lemon zest (from 1–2 lemons)
• 2 tbsp fresh lemon juice
• 1/4 tsp salt
• 1 tsp vanilla extract
• 2 tbsp cornstarch

Instructions

1. Preheat oven to 325°F (163°C) and prepare a baking sheet with a silicone baking mat.
2. Cream butter and powdered sugar until pale.
3. Mix in lemon zest, juice, and vanilla.
4. Sift in flour, cornstarch, and salt; blend to a soft dough.
5. Roll into 1-inch balls and place on the pan.
6. Bake 12–14 minutes until bottoms are lightly golden.
7. While warm, roll in powdered sugar once, cool, then dust again.

How to Serve It

Arrange on a white cake stand for tea. Pair with Earl Grey or sparkling lemonade. Store in an airtight container for up to 7 days.

5. Almond Flour Coconut Cookies — easy cookie recipes with few ingredients

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Gluten-free and tender, these almond-coconut cookies are nutty with a light chew and coconut aroma. They’re simple to mix and bake—great for gluten-sensitive friends who still want a cookie fix.

Ingredients

• 2 cups almond flour (finely ground)
• 1/2 cup shredded unsweetened coconut
• 1/3 cup granulated sugar or coconut sugar
• 1/4 cup melted coconut oil
• 1 large egg
• 1 tsp vanilla extract
• 1/4 tsp baking powder
• Pinch of salt

Instructions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment.
2. Mix almond flour, coconut, sugar, baking powder, and salt.
3. Whisk egg, oil, and vanilla in a separate bowl.
4. Stir wet into dry until dough comes together.
5. Scoop 1 1/2-tablespoon portions onto the pan and flatten slightly.
6. Bake 10–12 minutes until edges are golden.
7. Cool 5 minutes on pan then transfer to a rack.

How to Serve It

Serve with a drizzle of honey or a dusting of extra coconut. Store in an airtight container for up to 4 days. These freeze well for quick snacks.

6. No-Bake Cocoa-Oat Energy Cookies

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When the oven’s off-limits, these no-bake cocoa-oat cookies come to the rescue. They’re fudgy, chewy, and chocolaty—made on the stovetop and set on the counter. Great for hot days or very quick treats.

Ingredients

• 1/2 cup unsalted butter
• 2 cups granulated sugar
• 1/2 cup cocoa powder
• 1/2 cup milk
• 3 cups old-fashioned oats
• 1/2 cup creamy peanut butter
• 1 tsp vanilla extract
• Pinch salt

Instructions

1. Line a baking sheet with parchment paper and set aside.
2. In a medium saucepan, combine butter, sugar, cocoa, and milk. Bring to a rolling boil over medium heat, stirring.
3. Boil 1 minute while stirring constantly.
4. Remove from heat; stir in peanut butter and vanilla until smooth.
5. Mix in oats and salt until fully coated.
6. Drop spoonfuls onto prepared sheet and let set at room temperature 30–45 minutes until firm.
7. Store in a cool place to prevent melting.

How to Serve It

Serve chilled or at room temperature with coffee. Store in a single layer in an airtight container; separate layers with parchment to avoid sticking.

7. Salted Brown Butter Chocolate Chunk Cookies (easy cookie recipes with few ingredients)

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Brown butter adds a nutty depth to classic choc-chunk cookies, giving a bakery-style flavor with minimal extra work. These are slightly crisp at the edges and chewy in the middle—loved by chocoholics and butter fans alike.

Ingredients

• 1 cup (2 sticks) unsalted butter
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 2 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp sea salt
• 1 1/2 cups chopped chocolate or chunks

Instructions

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment.
2. Brown butter in a skillet over medium heat until nutty and fragrant; cool slightly.
3. Mix browned butter with both sugars until combined.
4. Beat in eggs one at a time.
5. Stir in flour, baking soda, and salt until a soft dough forms.
6. Fold in chocolate chunks.
7. Scoop 2-tablespoon portions onto pans, leaving space.
8. Bake 10–12 minutes until edges are golden and centers set.
9. Cool on sheet 5 minutes then transfer to rack.

How to Serve It

Serve with flaky sea salt sprinkled on top. Store in a sealed container for up to 4 days. Reheat gently in the microwave for a gooey center.

8. Quick Maple Shortbread Rounds

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Maple adds warm sweetness to crumbly shortbread—simple and elegant with minimal ingredients. These are a great seasonal cookie and hold up well for gifting.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup powdered sugar
• 2 cups all-purpose flour
• 2 tbsp pure maple syrup
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1 tbsp milk (to thin dough if needed)
• 1/4 cup chopped pecans (optional)

Instructions

1. Preheat oven to 325°F (163°C) and line sheet with a silicone mat.
2. Cream butter and powdered sugar until smooth.
3. Mix in maple syrup and vanilla.
4. Add flour and salt; blend to form dough.
5. Stir in pecans if using.
6. Roll into 1-inch balls and flatten slightly.
7. Bake 12–14 minutes until edges are light golden.
8. Cool on the pan 5 minutes, then to rack.

How to Serve It

Drizzle extra maple glaze for presentation. Store in an airtight container at room temperature up to 7 days.

9. Coconut Macaroons with Chocolate Drizzle — easy cookie recipes with few ingredients

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Coconut macaroons are chewy, sweet, and toasted on the edges. A chocolate drizzle makes them feel special but they’re still a quick, small-ingredient bake. Great for gluten-free guests and as a simple dessert.

Ingredients

• 3 cups sweetened shredded coconut
• 3/4 cup sweetened condensed milk
• 1 tsp vanilla extract
• 2 large egg whites
• 1/4 tsp salt
• 1/2 cup dark chocolate, melted for drizzle
• Zest of 1/2 lemon (optional)
• 2 tbsp sliced almonds (optional)

Instructions

1. Preheat oven to 325°F (163°C) and line a baking sheet with parchment.
2. Whisk egg whites and salt until foamy.
3. Stir together coconut, sweetened condensed milk, and vanilla.
4. Fold in egg whites until mixture is evenly moistened.
5. Scoop tablespoons onto pan, mounding into peaks.
6. Bake 15–18 minutes until tops are golden.
7. Cool completely, then drizzle melted chocolate over the macaroons.
8. Let chocolate set before serving.

How to Serve It

Serve on a decorative platter or in mini paper liners. Store in an airtight container in the fridge for up to 1 week. Pack for gifting in a mason jar with parchment.

10. Easy Thumbprint Jam Cookies

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These classic jam-filled cookies are buttery and tender, with a sweet pop of fruit. They bake quickly and are excellent for using favorite preserves.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 2/3 cup granulated sugar
• 1 large egg
• 2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1/3 cup jam or preserves of choice

Instructions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment.
2. Cream butter and sugar until light.
3. Beat in egg and vanilla.
4. Mix in flour, baking powder, and salt until dough forms.
5. Roll into 1-inch balls and place on pan.
6. Press an indentation in each with your thumb.
7. Fill each well with 1/2 teaspoon of jam.
8. Bake 10–12 minutes until edges are set.
9. Cool and transfer to rack.

How to Serve It

Arrange on a cake stand for parties. Keep in an airtight container for up to 4 days. For gifting, place in a pretty glass meal prep container.

11. Brown Sugar Molasses Chewy Cookies

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These are soft, spice-adjacent cookies with deep molasses flavor and crackled tops. They’re comforting and pair well with tea or a scoop of vanilla ice cream.

Ingredients

• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar, packed
• 1/4 cup molasses
• 1 large egg
• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground ginger (or pumpkin pie spice)

Instructions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment.
2. Cream butter and brown sugar until smooth.
3. Beat in molasses and egg.
4. Stir in flour, baking soda, salt, and ginger until combined.
5. Roll dough into balls and roll in granulated sugar if desired.
6. Bake 9–11 minutes until tops crack and edges set.
7. Cool on pan 5 minutes, then to a rack.

How to Serve It

Serve with a dusting of cinnamon sugar. Store in an airtight container for up to 5 days. Reheat briefly for a softer bite.

12. Twisted Cinnamon Sugar Rugelach-Style Cookies

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Inspired by classic rugelach, these cinnamon sugar twists are flaky, buttery, and easy to shape. They’re less fussy than traditional laminated dough and still deliver layers of cinnamon-scented goodness.

Ingredients

• 1 cup (2 sticks) cream cheese, softened
• 1 cup (2 sticks) unsalted butter, softened
• 2 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 tsp ground cinnamon
• 1/4 tsp salt
• 1 tsp vanilla extract
• 2 tbsp milk (for brushing)

Instructions

1. Preheat oven to 350°F (175°C) and line baking sheets with silicone mats.
2. Beat cream cheese and butter until smooth.
3. Mix in sugar and vanilla.
4. Stir in flour and salt to form a dough; chill 30 minutes.
5. Roll dough into a rectangle; brush with milk and sprinkle cinnamon sugar.
6. Roll tightly and slice into 1/2-inch rounds.
7. Place slices cut-side up and bake 12–15 minutes until golden.
8. Cool on rack.

How to Serve It

Serve with coffee or hot tea. Store in an airtight container for up to 5 days. For travel, layer with parchment to prevent sticking.

13. Tahini Date Cookies (nutty and slightly savory)

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Tahini brings a sesame-savory note that balances the sweetness of dates. These cookies are slightly chewy with a deep, roasted flavor—great for adventurous palates.

Ingredients

• 3/4 cup tahini (stirred)
• 1/2 cup brown sugar
• 1/4 cup honey or maple syrup
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 cup chopped dates
• Pinch salt

Instructions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment.
2. Mix tahini, brown sugar, and honey until smooth.
3. Add egg and vanilla; mix well.
4. Stir in flour, baking soda, and salt.
5. Fold in chopped dates.
6. Scoop 2-tablespoon portions and flatten slightly.
7. Bake 10–12 minutes until edges set.
8. Cool on rack before serving.

How to Serve It

Enjoy with black coffee or mint tea. Store in an airtight container for up to 4 days. These are excellent for lunchboxes or snack tins.

14. Flourless Cocoa Almond Cookies — easy cookie recipes with few ingredients

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Flourless cookies are dense, fudgy, and rich—these use almond meal and cocoa for a deep-chocolate bite. They’re great if you want a gluten-free, chocolatey treat without a lot of fuss.

Ingredients

• 2 cups almond meal (finely ground)
• 1/2 cup cocoa powder
• 3/4 cup granulated sugar
• 1/2 cup melted butter or coconut oil
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/3 cup chopped dark chocolate (optional)

Instructions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment.
2. Mix almond meal, cocoa, sugar, and salt.
3. Whisk eggs, melted butter, and vanilla; stir into dry mix.
4. Fold in chopped chocolate if using.
5. Drop 2-tablespoon scoops onto the pan and flatten.
6. Bake 10–12 minutes until tops set but still soft.
7. Cool completely on rack to finish setting.

How to Serve It

Dust with powdered sugar or serve with berries. Store in an airtight container for up to 5 days. Freeze between parchment layers for longer storage.

15. Simple Shortbread Bars with Vanilla

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Shortbread bars cut into squares are easier than rolling cookies and have that classic buttery melt. They’re sturdy for packaging and great for dunking.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup powdered sugar
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 tbsp cornstarch (for extra tenderness)
• 1 tbsp milk (if dough is crumbly)
• Zest of 1/2 orange (optional)

Instructions

1. Preheat oven to 325°F (163°C) and line an 8×8-inch pan with parchment.
2. Cream butter and powdered sugar until smooth.
3. Add vanilla and orange zest if using.
4. Stir in flour, cornstarch, and salt until a soft dough forms.
5. Press evenly into the prepared pan with an offset spatula.
6. Bake 20–25 minutes until edges are lightly golden.
7. Cool completely before slicing into bars.

How to Serve It

Serve on a platter with tea. Store in an airtight container for up to 7 days or freeze slices between parchment.

16. Maple Pecan Drop Cookies

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These drop cookies are soft and nutty with real maple flavor—satisfying and easy to mix. Pecans add crunch while maple gives a cozy sweetness.

Ingredients

• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar
• 1/4 cup pure maple syrup
• 1 large egg
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 cup chopped pecans
• 1/4 tsp salt
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F (175°C) and line a sheet with parchment.
2. Cream butter and brown sugar until fluffy.
3. Beat in egg, maple, and vanilla.
4. Mix in flour, baking powder, and salt.
5. Fold in pecans.
6. Drop by tablespoons onto pan and flatten slightly.
7. Bake 10–12 minutes until golden.
8. Cool on rack.

How to Serve It

Serve with coffee or warm cider. Store in airtight containers for up to 4 days. Pack in gift boxes with parchment layers.

17. Ricotta Lemon Drop Cookies

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Ricotta makes these cookies light and slightly tangy—almost cake-like but still cookie-shaped. The lemon glaze brightens them and adds visual appeal.

Ingredients

• 1 cup ricotta cheese, well-drained
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 1/4 tsp salt

Instructions

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment.
2. Cream butter and sugar until pale.
3. Mix in ricotta and egg until smooth.
4. Stir in lemon zest and juice.
5. Fold in flour, baking powder, and salt until a soft dough forms.
6. Scoop 1 1/2-tablespoon portions and place on pan.
7. Bake 12–14 minutes until edges set.
8. Cool and glaze with powdered sugar mixed with lemon juice.

How to Serve It

Serve on a cake stand for brunch. Store in the fridge up to 3 days due to ricotta; use an airtight container.

18. Coffee-Infused Chocolate Biscotti (twice-baked)

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Biscotti are perfect for dunking in coffee—this version is subtly coffee-flavored and twice-baked for extra crunch. They’re pantry-friendly and bake ahead nicely.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup butter, softened
• 2 large eggs
• 1 tsp baking powder
• 1 tbsp instant espresso powder
• 1/2 cup chocolate chips
• 1/4 tsp salt
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment.
2. Cream butter and sugar; add eggs and vanilla.
3. Stir in espresso until dissolved.
4. Mix in flour, baking powder, and salt to form a dough.
5. Fold in chocolate chips.
6. Shape into a log about 10 inches long and flatten slightly; bake 20–25 minutes until firm.
7. Cool 10 minutes, slice diagonally into 1/2-inch pieces.
8. Arrange cut side down and bake another 8–10 minutes per side until crisp.
9. Cool completely before storing.

How to Serve It

Serve with espresso or dessert wine. Keep in an airtight container for up to 2 weeks.

19. Honey Oat Crunch Cookies

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These cookies are lightly sweetened with honey and have a satisfying crunch. They’re wholesome and simple—great for snacks or tea.

Ingredients

• 1/2 cup unsalted butter, softened
• 1/2 cup honey
• 1/2 cup brown sugar
• 1 large egg
• 1 1/2 cups old-fashioned oats
• 3/4 cup all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cinnamon (optional)

Instructions

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment.
2. Cream butter, honey, and brown sugar until smooth.
3. Beat in egg.
4. Mix in oats, flour, baking soda, salt, and cinnamon.
5. Drop tablespoonfuls onto sheet and flatten slightly.
6. Bake 10–12 minutes until golden.
7. Cool on rack.

How to Serve It

Pair with tea or yogurt. Store in airtight containers for up to 5 days. Great for lunchbox snacks—wrap individually in parchment.

20. Hazelnut Nutella Sandwich Cookies

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These sandwich cookies are nutty and chocolatey with a creamy Nutella center. They look and taste bakery-made while staying simple to make.

Ingredients

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 large egg
• 1 3/4 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1/2 cup Nutella or chocolate-hazelnut spread
• 1/4 cup chopped hazelnuts (for rolling)

Instructions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment.
2. Cream butter and sugar until light.
3. Beat in egg and vanilla.
4. Stir in flour, baking powder, and salt.
5. Roll small balls and flatten to 2-inch rounds.
6. Bake 10–12 minutes until edges just color.
7. Cool; sandwich two cookies with Nutella and roll edges in chopped hazelnuts.

How to Serve It

Serve on a platter with coffee. Store in an airtight container at room temperature for 3–4 days or refrigerate for longer freshness.

21. Almond Butter & Dark Chocolate Chunk Cookies (no white sugar option)

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Almond butter gives these cookies a robust nutty flavor without using white sugar—granulated coconut sugar or maple are good swaps. They’re dense, rich, and satisfy chocolate cravings.

Ingredients

• 1 cup almond butter (creamy)
• 1/2 cup coconut sugar or brown sugar
• 1/4 cup maple syrup
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup dark chocolate chunks

Instructions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment.
2. Mix almond butter, sugar, and maple syrup until smooth.
3. Beat in egg and vanilla.
4. Stir in baking soda and salt.
5. Fold in chocolate chunks.
6. Scoop heaping tablespoons onto pan and flatten slightly.
7. Bake 9–11 minutes until edges set.
8. Cool completely on a rack.

How to Serve It

Serve warm for melty chocolate or room temperature for chewiness. Store sealed in an airtight container up to 5 days. Freeze for longer storage between parchment layers.

These 21 easy cookie recipes with few ingredients are designed so anyone can pull them off—no fuss, dependable results, and a mix of classic and modern flavors. Pin your favorites and try one this weekend; you might keep a go-to recipe or two for busy afternoons. What cookie will you bake first? If you’re stocking up on useful gear, I find a reliable silicone baking mat and a sturdy cookie scoop make repetitive baking faster and cleaner—handy when you're working through a batch list. Share these with friends and family, and don’t forget to save this pin for later baking sessions.