10 Mouthwatering Cookies Recipes You’ll Want to Bake Today
So you’re craving cookies but can’t decide which ones to make? I feel you. Sometimes scrolling through endless recipes just makes the decision harder, right? Well, I’ve done the hard work for you—I’m sharing my top 10 cookie recipes that I actually bake on repeat. These aren’t just random recipes I found online; these are the ones I turn to when I need to impress guests, cheer myself up, or pretend I have my life together. Let’s get baking!
1. Classic Chocolate Chip Cookies
Let’s start with the MVP of the cookie world. You can’t have a cookie roundup without chocolate chip cookies—that would be like having pizza without cheese (basically a crime).
What You’ll Need:
- 1 cup softened butter
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups chocolate chips
How to Make Them:
Cream your butter and sugars for 3-4 minutes until fluffy. Beat in eggs and vanilla. Whisk your dry ingredients separately, then combine everything. Fold in those chocolate chips. Chill the dough for 30 minutes—this is crucial for thick, bakery-style cookies. Bake at 350°F for 10-12 minutes. The edges should be golden, but the centers slightly underdone.
These are my go-to when I need cookies fast. They’re foolproof, and everyone loves them. Also, warm chocolate chip cookies solve approximately 90% of life’s problems.
2. Soft and Chewy Oatmeal Raisin Cookies
I know, I know—oatmeal raisin gets a bad rap. But trust me, when you make them right, they’re incredible.
Ingredients:
- 1 cup softened butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 tablespoon vanilla
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 3 cups old-fashioned oats
- 1 1/2 cups raisins (plump them first!)
Making the Magic:
Soak your raisins in warm water for 15 minutes—this transforms them from sad and hard to juicy flavor bombs. Cream butter and sugars, add eggs and vanilla. Mix in dry ingredients, then fold in oats and drained raisins. Chill for 30 minutes. Bake at 350°F for 11-13 minutes.
IMO, these are seriously underrated. The cinnamon and chewy texture make them perfect with coffee.
3. Double Chocolate Fudge Cookies
For when regular chocolate chip cookies just aren’t chocolatey enough (yes, that’s a thing).
What You Need:
- 1/2 cup butter
- 1 1/4 cups sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 cup flour
- 3/4 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups chocolate chips
The Process:
Beat butter and sugar until fluffy. Add eggs and vanilla. Combine flour, cocoa, baking soda, and salt. Mix everything—the dough will be thick and fudgy. Fold in chocolate chips. Scoop onto baking sheets and bake at 350°F for 9-11 minutes. Don’t overbake these—they should look slightly underdone when you pull them out.
These are dangerously good. Like, hide-them-from-yourself good. The texture is like a cross between a brownie and a cookie, and honestly? Life-changing.
4. Peanut Butter Cookies
Simple, classic, and absolutely delicious. Chances are, you already have everything you need in your pantry.
Ingredients:
- 1 cup peanut butter (creamy or crunchy)
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla
How to Bake:
Yeah, that’s really it—just four ingredients! Mix everything until smooth. Roll into balls, place on a baking sheet, and press with a fork to make that classic crisscross pattern. Bake at 350°F for 10-12 minutes.
These are my emergency cookies when I need something fast. They’re chewy, peanut-buttery, and require basically zero effort. Win-win-win.
5. Snickerdoodles
If you haven’t made snickerdoodles, you’re missing out on one of life’s simple pleasures. That cinnamon-sugar coating? Chef’s kiss.
What You’ll Need:
- 1 cup softened butter
- 1 1/2 cups sugar
- 2 eggs
- 2 3/4 cups flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
For Rolling:
- 2 tablespoons sugar
- 2 teaspoons cinnamon
Making Them:
Cream butter and sugar. Beat in eggs. Mix dry ingredients and combine with wet. Chill the dough for 20 minutes. Roll dough into balls, then roll in cinnamon-sugar mixture. Bake at 375°F for 8-10 minutes. They’ll puff up and crack beautifully.
The tangy cream of tartar gives these their signature flavor. Don’t skip it or you’ll just have cinnamon cookies (which are fine, but not snickerdoodles).
6. White Chocolate Macadamia Nut Cookies
These taste like a tropical vacation in cookie form. Fancy enough to impress, easy enough to make regularly.
Ingredients:
- 1 cup softened butter
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 1/4 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups white chocolate chips
- 1 cup chopped macadamia nuts
The Method:
Standard cookie procedure: cream butter and sugars, add eggs and vanilla, mix in dry ingredients. Fold in white chocolate and nuts. Chill for 30 minutes (I’m telling you, chilling is the secret to amazing cookies). Bake at 350°F for 10-12 minutes.
These are my fancy cookies. I make them when I want people to think I’m a professional baker 🙂
7. Lemon Sugar Cookies
Perfect for when you want something light and refreshing instead of heavy chocolate.
What You Need:
- 3/4 cup softened butter
- 1 cup sugar
- 1 egg
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 2 cups flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
How to Make:
Cream butter and sugar. Beat in egg, lemon juice, and zest. Mix dry ingredients separately, then combine. Roll the dough into balls and flatten slightly with the bottom of a glass dipped in sugar. Bake at 350°F for 10-12 minutes.
The lemon flavor is bright and amazing—perfect for spring or summer. They’re also great with tea if you’re feeling fancy.
8. Salted Caramel Chocolate Chip Cookies
This is what happens when you take regular chocolate chip cookies and make them absolutely next-level.
Ingredients:
- 1 cup softened butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla
- 2 1/4 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups chocolate chips
- Caramel pieces (about 1 cup)
- Flaky sea salt for sprinkling
The Process:
Follow the classic chocolate chip method, but fold in both chocolate chips and caramel pieces. Bake at 350°F for 11-13 minutes. Immediately after removing from theoven, sprinkle with flaky sea salt. The sweet-salty combo is addictive.
Fair warning: these are dangerous. I’ve eaten way too many straight off the baking sheet because the caramel gets all melty and perfect.
9. Coconut Macaroons
These are completely different from the other cookies on this list, but that’s what makes them special.
What You’ll Need:
- 3 cups shredded sweetened coconut
- 2/3 cup sugar
- 6 tablespoons flour
- 1/4 teaspoon salt
- 4 egg whites
- 1 teaspoon vanilla
- Optional: melted chocolate for dipping
Making Them:
Mix coconut, sugar, flour, and salt. Whisk in egg whites and vanilla until combined. Scoop mounds onto parchment-lined baking sheets. Bake at 325°F for 20-25 minutes until golden. Dip bottoms in melted chocolate if you’re feeling extra.
These are chewy, coconutty, and naturally gluten-friendly. My mom requests these every holiday season.
10. Brown Butter Chocolate Chip Cookies
This is the recipe that’ll make you look like a baking genius. Brown butter takes regular cookies to a gourmet level.
Ingredients:
- 1 cup butter (you’ll brown this)
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla
- 2 1/4 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups chocolate chips
The Method:
Melt butter in a saucepan over medium heat. Keep cooking, stirring constantly, until it turns golden brown and smells nutty (about 5-7 minutes). Let it cool completely. Then follow standard cookie procedure: cream brown butter with sugars, add eggs and vanilla, mix in dry ingredients, fold in chips. Chill 30 minutes. Bake at 350°F for 11-13 minutes.
The brown butter adds this incredible depth of flavor—nutty, caramel-like, absolutely amazing. FYI, once you make these, regular chocolate chip cookies might feel basic in comparison.
Quick Baking Tips That Apply to All These Cookies
Room Temperature Ingredients Matter: Your butter should be soft enough to leave an indent when pressed, but not melted. Your eggs should sit out for 15 minutes before using.
Don’t Skip Chilling: I mention it constantly because it’s that important. Chilled dough = better texture and less spreading.
Measure Flour Correctly: Spoon it into your measuring cup and level it off. Scooping directly from the bag packs in too much flour.
Underbake Slightly: Cookies continue cooking on the hot pan after you remove them from the oven. Pull them out when they look slightly underdone for the perfect chewy center.
Frequently Asked Questions
Q1: Can I freeze cookie dough for later?
Absolutely! Scoop your dough into balls, freeze them on a baking sheet until solid, then transfer to a freezer bag. They’ll keep for 2-3 months. Bake straight from frozen—just add 1-2 extra minutes to the baking time. It’s perfect for having fresh cookies whenever a craving hits.
Q2: Why do my cookies always turn out flat?
Usually, it’s because your butter was too warm, you skipped chilling the dough, or your baking soda is old. Make sure you’re using room temp butter (not melted), chill your dough for 30 minutes, and check your baking soda hasn’t expired. Also, measure your flour correctly using the spoon-and-level method.
Q3: How do I keep cookies soft and chewy?
Don’t overbake them—pull cookies out when centers look slightly underdone. Store them in an airtight container with a slice of bread to maintain moisture. The bread trick works like magic and keeps cookies soft for days.
Q4: Can I substitute ingredients in cookie recipes?
Some swaps work better than others. You can swap chocolate chips for any mix-in (raisins, nuts, etc.) at a 1:1 ratio. For eggs, use flax eggs or applesauce. Butter can become vegan butter. But don’t mess with flour amounts or leavening agents—those affect the structure too much.
Q5: What’s the best way to get evenly sized cookies?
Use a cookie scoop! A 2-tablespoon scoop gives you perfectly portioned, evenly-sized cookies that bake uniformly. No more some-burnt-some-raw situations. Plus it’s way faster than using spoons and makes you look like you know what you’re doing 🙂
Q6: How long do homemade cookies stay fresh?
Most cookies stay fresh for 5-7 days in an airtight container at room temperature. Soft cookies last longer with the bread slice trick. You can freeze baked cookies for up to 3 months—just thaw at room temp when you’re ready to eat them.
Final Thoughts
There you have it—10 cookie recipes that’ll cover every craving and occasion. Whether you’re team chocolate, team fruit, or team “I’ll eat any cookie you put in front of me,” there’s something here for you. The best part? All of these are straightforward enough for beginners but delicious enough to impress anyone.
My advice? Pick one recipe, grab your ingredients, and start baking. Your kitchen is about to smell incredible, and you’re about to have fresh cookies. That’s a pretty solid Sunday if you ask me. Now stop reading and preheat that oven—those cookies aren’t going to bake themselves!
