25 Easy Cookie Recipes You Can Bake Tonight

Hey, picture this: it’s getting late, your sweet tooth kicks in, and you’re rummaging through the kitchen for something quick and satisfying. I know that feeling all too well—I’ve whipped up batches of cookies on a whim more times than I can count, just to chase away the evening blahs. Tonight, let’s skip the complicated stuff and focus on these 25 easy recipes that use basic ingredients you probably already have, so you can bake, eat, and relax without the hassle.

Ever wondered why cookies hit the spot so perfectly? They’re simple, versatile, and forgiving if you mess up a measurement here or there. I’ll walk you through each one with straightforward steps, plus a few personal tips from my own baking mishaps. Grab your mixing bowl and let’s get started—trust me, your kitchen will smell amazing in no time.

1. Classic Chocolate Chip Cookies

You can’t go wrong with the king of cookies. I remember burning my first batch in college because I got distracted by a roommate’s story, but now I nail them every time. These come together in under 30 minutes and deliver that perfect chewy center with crisp edges.

Mix up butter, sugars, eggs, and vanilla first—that’s your base. Stir in flour, baking soda, salt, and plenty of chocolate chips. Drop spoonfuls onto a baking sheet and bake at 375°F for 8-10 minutes.

• Ingredients: 1 cup butter, 1 cup white sugar, 1 cup brown sugar, 2 eggs, 2 tsp vanilla, 2.5 cups flour, 1 tsp baking soda, 0.5 tsp salt, 2 cups chocolate chips.
• Steps: Cream butter and sugars. Add eggs and vanilla. Mix dry ingredients separately, then combine. Fold in chips. Bake until golden.

Pro tip: Chill the dough for 10 minutes if you want thicker cookies. IMO, semisweet chips beat milk chocolate for balance. If you’re watching sugar, swap in some dark chocolate—studies show it packs antioxidants that can support heart health and even boost your mood (check out more on Healthline’s guide to dark chocolate benefits).

2. Peanut Butter Cookies

Who doesn’t love that crisscross pattern on top? These remind me of my grandma’s kitchen, where she’d let me press the fork in as a kid. They’re ridiculously easy, no flour needed in some versions, but this one keeps it classic.

Cream peanut butter with sugar and an egg until smooth. Add a pinch of salt and baking soda for lift. Roll into balls, flatten with a fork, and bake at 350°F for 10 minutes.

• Ingredients: 1 cup peanut butter, 1 cup sugar, 1 egg, 1 tsp baking soda, pinch of salt.
• Steps: Mix everything together. Form balls. Crosshatch with fork. Bake until edges set.

Try crunchy peanut butter for texture. Ever tried almond butter instead? It works great for a nuttier twist, and it’s a solid plant-based swap if you’re avoiding peanuts.

Speaking of nutty flavors, you might also love oatmeal raisin cookies or white chocolate macadamia nut cookies for similar vibes.

3. Oatmeal Raisin Cookies

These feel like a hug in cookie form—chewy, hearty, and a tad healthier with the oats. I sneak them into my lunch sometimes, pretending they’re breakfast. Quick to mix, they bake up soft and satisfying.

Combine butter, sugars, eggs, and vanilla. Stir in oats, flour, cinnamon, baking soda, and raisins. Scoop onto sheets and bake at 350°F for 12 minutes.

• Ingredients: 1 cup butter, 1 cup brown sugar, 0.5 cup white sugar, 2 eggs, 1 tsp vanilla, 1.5 cups flour, 1 tsp baking soda, 1 tsp cinnamon, 3 cups oats, 1 cup raisins.
• Steps: Cream wet ingredients. Add dry. Fold in oats and raisins. Bake until chewy.

Add walnuts for crunch. Oats provide fiber, making these a smarter sweet treat—compare to plain sugar cookies for a nutritional edge.

4. Sugar Cookies

Simple, buttery, and perfect for decorating if you’re feeling fancy. I’ve rolled these out for holidays, but the drop version saves time on weeknights. They melt in your mouth without much effort.

Beat butter and sugar, add egg and vanilla. Mix in flour and baking powder. Drop or roll and cut, then bake at 375°F for 8 minutes.

• Ingredients: 1 cup butter, 1 cup sugar, 1 egg, 1 tsp vanilla, 2.5 cups flour, 1 tsp baking powder.
• Steps: Cream butter and sugar. Add egg and vanilla. Stir in dry. Shape and bake.

Frost them if you want, using a piping bag for fun designs. Dairy-free? Use margarine and skip the egg for a vegan take.

5. Snickerdoodles

That cinnamon-sugar coating? Pure magic. These puff up nicely and stay soft for days—if they last that long. I once made a double batch and they vanished by morning.

Mix butter, sugar, eggs. Add cream of tartar, baking soda, flour. Roll in cinnamon-sugar and bake at 400°F for 8-10 minutes.

• Ingredients: 1 cup butter, 1.5 cups sugar, 2 eggs, 2.75 cups flour, 2 tsp cream of tartar, 1 tsp baking soda, cinnamon-sugar mix.
• Steps: Cream wet. Add dry. Roll balls in coating. Bake until cracked.

The cream of tartar gives that tang—don’t skip it. Ever wondered why they crack so perfectly? It’s the reaction with baking soda.

If this cinnamon kick appeals, check out ginger snaps or chewy molasses cookies for more spice.

6. No-Bake Chocolate Oatmeal Cookies

No oven? No problem. These set up on the counter in minutes, perfect for hot nights. I’ve relied on them during power outages—talk about a lifesaver.

Boil butter, sugar, milk, cocoa. Stir in oats, peanut butter, vanilla. Drop onto wax paper and let cool.

• Ingredients: 0.5 cup butter, 2 cups sugar, 0.5 cup milk, 4 tbsp cocoa, 3 cups oats, 0.5 cup peanut butter, 1 tsp vanilla.
• Steps: Boil first four. Remove from heat, add rest. Drop and set.

Add coconut for flair. They’re gluten-free if you use certified oats, adding to their appeal.

7. Shortbread Cookies

Buttery and crumbly, these Scottish delights use just three ingredients. I press them into a pan for bars when I’m lazy—cuts down on shaping time.

Mix butter, sugar, flour. Press into pan or shape logs. Bake at 325°F for 20 minutes.

• Ingredients: 1 cup butter, 0.5 cup sugar, 2 cups flour.
• Steps: Beat butter and sugar. Add flour. Shape and bake.

Slice while warm. Shortbread’s richness comes from high butter content—pair with tea for balance.

8. Thumbprint Jam Cookies

Fun to make, with a jam center that adds fruity pop. My kids love pressing the thumbs in, though I end up with uneven ones. Still tasty.

Cream butter, sugar, egg yolk, vanilla. Add flour. Roll balls, indent, fill with jam, bake at 350°F for 12 minutes.

• Ingredients: 0.5 cup butter, 0.25 cup sugar, 1 egg yolk, 1 tsp vanilla, 1 cup flour, jam.
• Steps: Cream wet. Add flour. Shape, thumbprint, fill, bake.

Use any jam—strawberry’s classic. For nut lovers, roll in chopped nuts first.

Speaking of fruity treats, you might enjoy lemon crinkle cookies or coconut macaroons as alternatives.

9. Lemon Crinkle Cookies

Bright and zesty, these crackle with powdered sugar. They brighten up any evening—I’ve baked them to shake off a bad day. Easy mix, big flavor.

Mix oil, sugar, eggs, lemon zest/juice. Add flour, baking powder. Roll in powdered sugar, bake at 350°F for 10 minutes.

• Ingredients: 0.5 cup oil, 1 cup sugar, 2 eggs, 2 tbsp lemon juice, zest, 2 cups flour, 1 tsp baking powder, powdered sugar.
• Steps: Mix wet with lemon. Add dry. Roll in sugar. Bake.

The acid makes them tender. Lemon provides a good dose of vitamin C, which supports immune health according to Mayo Clinic’s overview on vitamin C.

10. Coconut Macaroons

Chewy, sweet, and gluten-free naturally. Dip in chocolate for extra indulgence—I do that when I want to impress without effort.

Mix coconut, sweetened condensed milk, vanilla, egg whites. Scoop and bake at 325°F for 15 minutes.

• Ingredients: 14 oz sweetened coconut, 14 oz condensed milk, 1 tsp vanilla, 2 egg whites.
• Steps: Combine all. Scoop onto sheet. Bake until golden.

Drizzle chocolate after. Coconut’s healthy fats make these feel less guilty.

11. Ginger Snaps

Spicy and crisp, perfect with coffee. I crank up the ginger for kick—wakes you right up. Roll thin for snappiness.

Cream butter, sugar, molasses, egg. Add flour, ginger, cinnamon, baking soda. Roll balls in sugar, bake at 350°F for 10 minutes.

• Ingredients: 0.75 cup butter, 1 cup sugar, 0.25 cup molasses, 1 egg, 2 cups flour, 2 tsp ginger, 1 tsp cinnamon, 2 tsp baking soda.
• Steps: Cream wet. Add dry. Roll in sugar. Bake flat.

Ginger aids digestion—handy after sweets.

12. Double Chocolate Cookies

For chocoholics only. These are fudgy like brownies but in cookie form. I’ve added espresso to amp the flavor—game changer.

Melt chocolate with butter. Add sugar, eggs, vanilla. Stir in flour, cocoa, baking powder, chips. Bake at 325°F for 10 minutes.

• Ingredients: 8 oz chocolate, 0.5 cup butter, 1.5 cups sugar, 2 eggs, 1 tsp vanilla, 1 cup flour, 0.5 cup cocoa, 0.5 tsp baking powder, 1 cup chips.
• Steps: Melt chocolate-butter. Add sugar-eggs. Mix dry, fold in. Bake soft.

Underbake for gooeyness. Cocoa’s flavanols act as strong antioxidants, similar to those highlighted in Healthline’s cocoa powder benefits.

If chocolate’s your thing, try brownie cookies or no-bake chocolate oatmeal cookies next.

13. White Chocolate Macadamia Nut Cookies

Tropical twist on chocolate chip. The nuts toast as they bake—irresistible. I buy macadamia nuts in bulk for these.

Cream butter, sugars, eggs, vanilla. Add flour, baking soda, white chips, nuts. Bake at 350°F for 10 minutes.

• Ingredients: 1 cup butter, 0.75 cup brown sugar, 0.5 cup white sugar, 2 eggs, 1 tsp vanilla, 2.25 cups flour, 1 tsp baking soda, 1.5 cups white chips, 1 cup macadamia nuts.
• Steps: Cream base. Add dry and mix-ins. Scoop and bake.

Chop nuts roughly. Macadamias add healthy fats.

14. Monster Cookies

Everything but the kitchen sink—oats, peanut butter, M&Ms. Kid-friendly and forgiving. I toss in whatever’s around.

Mix peanut butter, butter, sugars, eggs. Add oats, flour, baking soda, chocolate chips, M&Ms.

• Ingredients: 0.5 cup peanut butter, 0.5 cup butter, 1 cup brown sugar, 0.5 cup white sugar, 3 eggs, 3 cups oats, 1 cup flour, 1 tsp baking soda, 1 cup chips, 1 cup M&Ms.
• Steps: Mix butters and sugars. Add eggs. Stir in rest. Bake at 350°F for 12 minutes.

Big scoops work best. Use a cookie scoop for even sizes.

15. Pecan Sandies

Buttery with pecan crunch. Like shortbread’s nutty cousin. I pulse pecans in a food processor for fine texture.

Cream butter, sugar, vanilla. Add flour, chopped pecans. Shape logs, slice, bake at 325°F for 18 minutes.

• Ingredients: 1 cup butter, 0.5 cup sugar, 1 tsp vanilla, 2 cups flour, 1 cup chopped pecans.
• Steps: Cream wet. Add flour and nuts. Chill, slice, bake.

Toast pecans first. Pecans offer heart-healthy benefits.

16. Easy Almond Biscotti

Twice-baked for crunch, but simple. Dip in coffee—my morning ritual. No fancy equipment needed.

Mix flour, sugar, baking powder, almonds. Add eggs, vanilla. Shape loaves, bake, slice, bake again at 300°F.

• Ingredients: 2 cups flour, 1 cup sugar, 1 tsp baking powder, 1 cup almonds, 3 eggs, 1 tsp vanilla.
• Steps: Mix dry with nuts. Add wet. Bake loaf 25 min, slice, bake 10 min each side.

Add anise for flavor. Biscotti store well.

Speaking of crunchy treats, consider pecan sandies or florentine lace cookies for variety.

17. Butter Cookies

Rich and piped for elegance, but drop if short on time. I use a cookie press for shapes when entertaining.

Cream butter, sugar. Add egg, vanilla, flour. Pipe or drop, bake at 375°F for 8 minutes.

• Ingredients: 1 cup butter, 0.5 cup sugar, 1 egg, 1 tsp vanilla, 2.5 cups flour.
• Steps: Cream butter-sugar. Add egg-vanilla. Mix flour. Shape and bake.

Sprinkle sugar on top. Butter’s the star here.

18. M&M Cookies

Colorful and fun, like chocolate chip’s party version. Kids go wild for them—I hide a few for myself.

Same as chocolate chip base, swap M&Ms for some chips. Bake at 375°F.

• Ingredients: Standard chocolate chip, replace half chips with M&Ms.
• Steps: Follow chocolate chip, add candies last.

Press extras on top pre-bake. Fun for custom colors.

19. Pumpkin Spice Cookies

Fall in a bite, soft and spiced. I bake these year-round because why not? Canned pumpkin keeps it easy.

Mix pumpkin, sugar, oil, egg. Add flour, spices, baking soda. Bake at 350°F for 10 minutes.

• Ingredients: 1 cup pumpkin, 1 cup sugar, 0.5 cup oil, 1 egg, 2 cups flour, 1 tsp cinnamon, 0.5 tsp nutmeg, 1 tsp baking soda.
• Steps: Mix wet. Add dry. Drop and bake.

Frost with cream cheese. Pumpkin adds moisture and beta-carotene.

20. Red Velvet Cookies

Velvety with cocoa hint. Add white chips for contrast. I’ve surprised friends with these—always a hit.

Cream butter, sugar, egg, red food color, vinegar, vanilla. Add flour, cocoa, baking soda. Fold chips, bake at 375°F.

• Ingredients: 0.5 cup butter, 1 cup sugar, 1 egg, red color, 1 tsp vinegar, 1 tsp vanilla, 1.5 cups flour, 2 tbsp cocoa, 0.5 tsp baking soda, 1 cup white chips.
• Steps: Cream with color. Add dry. Mix chips. Bake.

The vinegar reacts for tenderness.

If bold flavors excite you, explore red velvet cookies or pumpkin spice cookies further.

21. Chewy Molasses Cookies

Warm spices, chewy texture. Like gingerbread’s softer side. Roll in sugar for sparkle.

Cream butter, sugar, molasses, egg. Add flour, spices, baking soda. Chill, roll, bake at 350°F.

• Ingredients: 0.75 cup butter, 1 cup sugar, 0.25 cup molasses, 1 egg, 2 cups flour, 2 tsp ginger, 1 tsp cinnamon, 0.5 tsp cloves, 2 tsp baking soda.
• Steps: Cream wet. Add dry. Chill dough. Roll in sugar, bake 10 min.

Molasses keeps them moist.

22. Florentine Lace Cookies

Thin, lacy, with almonds and chocolate. Surprisingly simple—melt and spread. I sandwich them with chocolate.

Boil butter, sugar, cream. Stir in oats, almonds, flour. Drop thin, bake at 350°F for 6 minutes. Drizzle chocolate.

• Ingredients: 0.5 cup butter, 0.5 cup sugar, 2 tbsp cream, 0.5 cup oats, 0.5 cup almonds, 2 tbsp flour.
• Steps: Boil wet. Add dry. Bake thin. Cool, chocolate.

Watch closely—they burn fast.

23. Cornflake Cookies

Crunchy from cereal, no-bake style. Mix with marshmallows like treats, but cookie-shaped.

Melt butter, marshmallows. Stir in cornflakes, drop to set.

• Ingredients: 0.5 cup butter, 10 oz marshmallows, 6 cups cornflakes.
• Steps: Melt, mix, drop.

Add food color for fun. Quick for parties.

24. Rice Krispie Cookies

Similar to above, but with peanut butter twist. I’ve added chocolate chips for variety.

Melt peanut butter, syrup, sugar. Stir in Rice Krispies. Press into pan or drop.

• Ingredients: 1 cup peanut butter, 1 cup corn syrup, 1 cup sugar, 6 cups Rice Krispies.
• Steps: Heat to dissolve. Mix cereal. Set.

No bake, no fuss.

25. Vegan Chocolate Chip Cookies

Egg-free, dairy-free, still delicious. Use coconut oil and flax egg. I make these for vegan friends—everyone loves them.

Mix coconut oil, sugars, flax egg, vanilla. Add flour, baking soda, salt, vegan chips. Bake at 350°F.

• Ingredients: 0.5 cup coconut oil, 0.75 cup brown sugar, 0.25 cup white sugar, 1 flax egg (1 tbsp flax + 3 tbsp water), 1 tsp vanilla, 1.25 cups flour, 0.5 tsp baking soda, 0.5 tsp salt, 1 cup vegan chips.
• Steps: Cream oil-sugars. Add flax-vanilla. Mix dry, fold chips. Bake 10 min.

Flax adds omega-3s. Great alternative to classics.

For more dairy-free ideas, think about vegan chocolate chip cookies or coconut macaroons.

Related Recipes You’ll Love

Looking for more baking inspiration? Here are some that pair perfectly with these cookie ideas, whether you’re craving something similar or branching out.

More Chocolate Lovers: double chocolate cookies and no-bake chocolate peanut butter bars.

Quick No-Bakes: chocolate oatmeal drops and peanut butter fudge.

Spicy Twists: ginger snaps and molasses crinkles.

Healthy-ish Options: oatmeal raisin cookies and almond flour shortbread.

Fruit-Infused: lemon crinkles and thumbprint jam cookies.

These keep the easy vibe going—give them a shot next time.

Wrapping this up, these 25 recipes prove you don’t need fancy skills or hours to satisfy a cookie craving. I bet you’ll find a few favorites here, just like I have over the years. Next time that urge hits, pick one and bake away—what’s stopping you? Your kitchen’s waiting.