10+ Best Cookie Recipes to Satisfy Every Sweet Tooth

Baking cookies is honestly one of those simple joys—messy, fun, and always rewarding. Whether you’re baking for a birthday, a potluck, or just because you want something sweet, having a few go-to recipes makes life easier.

The best cookie recipes offer a mix of flavors and textures, perfect for any mood or skill level. Some are quick to whip up, others feel a bit more special, but all of them aim to help you bake cookies you’ll want to brag about.

1) Classic Chocolate Chip Cookies

Classic chocolate chip cookies are just hard to beat. They’re soft, chewy, and perfectly sweet.

You don’t need anything fancy—just the basics from your pantry. Melted butter, brown and white sugar, vanilla, and a splash of warm water make the dough come together easily.

Using room temperature eggs really does make a difference. Bake them at the right temp for cookies with soft centers and just-crisp edges.

No need to chill the dough, so you can have warm cookies in under half an hour.

Ingredients

• 2/3 cup melted butter
• 1 1/2 cups brown sugar
• 1/2 cup white sugar
• 2 eggs (room temperature)
• 1 teaspoon vanilla extract
• 2 tablespoons warm water
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups chocolate chips

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. Mix melted butter, brown sugar, and white sugar in a large bowl.
3. Add eggs, vanilla, and warm water. Stir well.
4. Combine flour, baking soda, and salt in a separate bowl.
5. Slowly add dry ingredients to wet mixture. Stir until combined.
6. Fold in chocolate chips.
7. Drop spoonfuls of dough onto a baking sheet.
8. Bake 10-12 minutes until the edges are golden.
9. Let cool on a rack before eating.

2) Soft and Chewy Chocolate Chip Cookies

Want cookies that stay soft and chewy, even after they cool? This recipe’s got you covered.

These cookies are thick, packed with chocolate chips, and you can bake them right away—no chilling needed.

They’ve got a great balance of sweetness and texture. You can eat them fresh or stash some away for later (if you have any left).

For a super easy treat, check out this soft and chewy cookie recipe from Live Well Bake Often.

Ingredients

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 3/4 cup unsalted butter, melted
• 1 cup brown sugar, packed
• 1/2 cup white sugar
• 1 tablespoon vanilla extract
• 1 large egg plus 1 egg yolk
• 2 cups semisweet chocolate chips

Cooking Instructions

1. Preheat oven to 325°F (163°C).
2. Stir together flour, baking soda, and salt.
3. Mix melted butter, sugars, and vanilla until well blended.
4. Add egg and yolk, beat until light.
5. Slowly add dry ingredients; mix just until combined.
6. Fold in chocolate chips.
7. Drop dough by tablespoon onto baking sheets.
8. Bake 12-15 minutes until edges are set but centers are soft.
9. Let cool on baking sheet for 5 minutes, then transfer to a wire rack.

3) Old-Fashioned Peanut Butter Cookies

If you’re a peanut butter fan, you’ll probably want to try these. They’ve got a soft texture and that sweet-salty thing going on.

No dough chilling required, so you can have cookies on the table in about half an hour. Creamy peanut butter, butter, sugar, and a few pantry staples are all you need.

The criss-cross fork pattern on top is classic and oddly satisfying to make. These are great for lunchboxes or just a quick treat.

Ingredients

• 1 ¼ cups creamy peanut butter
• 1 cup salted butter (room temperature)
• 1 ¼ cups light brown sugar (packed)
• ¾ cup granulated sugar
• 2 large eggs
• 1 ½ teaspoons baking soda
• 1 ½ cups all-purpose flour
• 1 teaspoon vanilla extract

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. Cream butter, peanut butter, brown sugar, and granulated sugar until smooth.
3. Add eggs and vanilla; mix well.
4. Sift flour and baking soda together.
5. Gradually blend dry ingredients into wet mixture.
6. Roll dough into balls and place on baking sheets.
7. Press down with a fork in a criss-cross pattern.
8. Bake 10-12 minutes or until edges are golden.
9. Let cool before serving.

For a simple, classic version, check this old-fashioned peanut butter cookies recipe.

4) Vanilla Meringue Cookies

Vanilla meringue cookies are light, airy, and basically melt the moment you bite them. Whip egg whites with cream of tartar until you get soft peaks.

Add vanilla for that sweet, simple flavor. You can customize these with different flavors or colors if you’re feeling adventurous.

They bake low and slow, drying out until they’re crisp but not browned. Honestly, they’re kind of addictive.

Ingredients

• 2 large egg whites, room temperature
• ⅛ teaspoon cream of tartar
• Pinch of salt
• 1 teaspoon vanilla extract
• ½ cup granulated sugar

Cooking Instructions

1. Preheat oven to 200°F (93°C).
2. Beat egg whites, cream of tartar, and salt until soft peaks form.
3. Gradually add sugar while beating until stiff peaks form.
4. Gently fold in vanilla extract.
5. Scoop onto a lined baking sheet.
6. Bake for 90 minutes, then turn off oven and leave cookies inside for 30 minutes.
7. Let cool before serving.

For more details, see this vanilla meringue cookies guide.

5) Ube Crinkle Cookies

Ube crinkle cookies are a real showstopper with that bright purple color. They taste soft, a little cakey, and have a mellow sweetness from the ube.

You’ll need ube extract or ube jam for that signature flavor. Rolling the dough in powdered sugar before baking gives them that cool cracked look.

These are perfect if you want something a little off the beaten path but still easy to make. They stay soft inside, even after baking.

Ingredients

• 1 stick (8 tablespoons) unsalted butter
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 1 cup granulated sugar
• 2 tablespoons ube extract or 1/4 cup ube halaya (ube jam)
• 2 large eggs
• Powdered sugar (for rolling)

Cooking Instructions

1. Preheat your oven to 350°F (175°C).
2. Cream butter and sugar until light and fluffy.
3. Add eggs, one at a time, then mix in ube extract or jam.
4. Combine flour, baking powder, and salt. Slowly mix into wet ingredients.
5. Chill the dough for 30 minutes.
6. Roll dough into balls and coat with powdered sugar.
7. Place on a lined baking sheet, 2 inches apart.
8. Bake for 10-12 minutes until cracks appear.
9. Cool on a wire rack before serving.

6) Holiday Linzer Cookies

Linzer cookies just scream “holiday.” The almondy dough and sweet jam filling are a classic combo.

You can use raspberry, strawberry, or whatever jam you’ve got on hand. A dusting of powdered sugar makes them look extra festive.

Cut them into hearts, stars, or circles—whatever shape you like. They’re fun to share and look great on a cookie platter.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 2/3 cup sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 cup almond flour
• 1/4 teaspoon salt
• 1/2 cup raspberry or strawberry jam
• Powdered sugar for dusting

Cooking Instructions

1. Preheat your oven to 350°F (175°C).
2. Cream butter and sugar until light and fluffy.
3. Add egg and vanilla, mix well.
4. Combine all-purpose flour, almond flour, and salt. Slowly add to wet ingredients.
5. Roll out dough and cut shapes. Place half on a baking sheet.
6. Bake for 10-12 minutes until edges are lightly golden. Cool completely.
7. Spread jam on the flat side of half the cookies. Top with remaining cookies.
8. Dust with powdered sugar before serving.

7) Jumbo Brownie Cookies

Jumbo brownie cookies are for those days when you can’t decide between a brownie and a cookie. They’re soft inside, chewy on the edges, and packed with chocolate.

You can eat them warm from the oven or later at room temperature. They’re perfect for sharing—or not, if you’re feeling greedy.

Good chocolate really makes these shine. Gooey centers and caramelized edges mean every bite is satisfying.

Ingredients

• 1 cup unsalted butter
• 2 cups sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• ¾ cup cocoa powder
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup chocolate chips (optional)

Cooking Instructions

1. Preheat your oven to 350°F (175°C).
2. Melt butter and mix with sugar until smooth.
3. Add eggs one at a time, then vanilla.
4. In another bowl, sift flour, cocoa, baking powder, and salt.
5. Slowly mix dry ingredients into wet ingredients. Stir in chocolate chips.
6. Drop large spoonfuls of dough on baking sheets.
7. Bake 12-15 minutes until edges set but centers are soft.
8. Cool on racks before serving.

8) Thick and Buttery Chocolate Chip Cookies

These thick and buttery chocolate chip cookies are a real treat. They stay soft and have a rich, deep flavor thanks to all that butter.

Big, thick cookies mean you get a mouthful of gooey chocolate and tender cookie every time. If you chill the dough before baking, you keep them from spreading too much.

A mix of brown and white sugar adds moisture and helps keep the cookies chewy. If you want to go all out, add some walnuts or pecans for extra richness.

Ingredients

• 2 ¼ cups all-purpose flour

• 1 cup unsalted butter, softened

• ¾ cup brown sugar

• ½ cup white sugar

• 2 large eggs

• 2 tsp vanilla extract

• 1 tsp baking soda

• ½ tsp salt

• 2 cups chocolate chips

• Optional: 1 cup chopped walnuts or pecans

Cooking Instructions

1. Preheat oven to 350°F (175°C).

2. Cream butter, brown sugar, and white sugar until smooth.

3. Beat in eggs and vanilla until creamy.

4. Mix flour, baking soda, and salt in a separate bowl.

5. Gradually add dry ingredients to wet, stirring well.

6. Fold in chocolate chips and nuts if you like.

7. Chill dough for at least 30 minutes.

8. Drop large spoonfuls on a baking sheet lined with parchment.

9. Bake for 12–15 minutes until edges turn golden.

10. Let cookies cool on the tray for 5 minutes, then move to a wire rack.

For a thick cookie recipe, check out Big Thick Chocolate Chip Cookies.

9) No-Chill Chocolate Chip Cookies

Need cookies in a hurry? No-chill chocolate chip cookies have your back. Just mix the dough and bake straight away—no waiting around.

The centers stay soft while the edges get a little crisp. You don’t need fancy gear, just a bowl and a spoon.

They come out chewy, packed with melty chocolate. Sometimes it’s nice not to fuss with extra steps, right?

Ingredients

• 1 cup (226g) unsalted butter, softened

• 1 cup (200g) granulated sugar

• 1 cup (220g) packed brown sugar

• 2 large eggs

• 2 teaspoons vanilla extract

• 3 cups (375g) all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon salt

• 2 cups (340g) chocolate chips

Cooking Instructions

1. Preheat oven to 350°F (175°C).

2. In a large bowl, cream butter with both sugars until smooth.

3. Beat in eggs one at a time, then add vanilla.

4. Mix flour, baking soda, and salt in another bowl.

5. Gradually add dry mix to the wet ingredients.

6. Stir in chocolate chips.

7. Drop spoonfuls of dough on baking sheets, spaced apart.

8. Bake 10-12 minutes until the edges are light golden.

9. Cool on sheets for 5 minutes before moving to wire racks.

10) Milk Chocolate Chip Cookies

Milk chocolate chip cookies are soft and chewy, with just the right hit of sweetness. The milk chocolate melts into every bite—honestly, it’s hard not to eat them all at once.

Golden edges, soft centers, and a cozy vibe make these perfect for snack time or dessert.

Start by creaming butter and sugars until fluffy.

Mix in dry ingredients slowly, then fold in the milk chocolate chips so they’re scattered throughout.

Bake at 350°F (175°C) for about 10-12 minutes.

No need to chill the dough—just scoop and bake.

Simple, classic, and always a crowd-pleaser.

Ingredients

• 1 cup unsalted butter, softened

• 3/4 cup brown sugar

• 1/2 cup granulated sugar

• 2 large eggs

• 2 teaspoons vanilla extract

• 2 1/4 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 1/2 cups milk chocolate chips

Cooking Instructions

1. Preheat your oven to 350°F (175°C).

2. Cream the butter, brown sugar, and granulated sugar together.
   Get it nice and light—fluffy is what you’re after.

3. Beat in the eggs, one at a time.
   Pour in the vanilla and give it a good stir.

4. In a separate bowl, combine the flour, baking soda, and salt.

5. Slowly add the dry mix into the wet ingredients.
   Stop mixing when everything just comes together—don’t overdo it.

6. Fold in the milk chocolate chips.
   Try not to eat too many straight from the bowl.

7. Scoop the dough onto baking sheets.
   Make sure there’s plenty of space between each scoop.

8. Bake for 10-12 minutes.
   Pull them out when the edges look golden.

9. Let the cookies cool on a wire rack.
   Honestly, waiting’s the hardest part before you can dig in.