Easy Homemade Cookies: 5-Ingredient Recipe in 30 Minutes

The easiest homemade cookies require just 5 pantry staples, 10 minutes of prep, and 12 minutes of baking for perfect chewy results every time.

Why This Recipe Works

• ✅ No mixer needed - stir by hand in one bowl
• ✅ 5 common ingredients you already have
• ✅ Guaranteed chewy centers with crisp edges
• ✅ Ready in 30 minutes start-to-finish

Your Foolproof Cookie Toolkit

Before we begin, gather these simple items. No specialty equipment required for this easy cookies with no mixer method:

Essential Tools

• Mixing bowl (any size)
• Wooden spoon or spatula
• Baking sheet
• Parchment paper
• Cookie scoop (or tablespoon)

Pantry-Staple Ingredients

This simple cookie recipe for beginners uses ingredients you likely have. For best results, use room-temperature butter and check your baking soda expiration date.

Ingredient	Amount	Smart Substitutes
All-purpose flour	2 cups	1:1 gluten-free blend
Unsalted butter	3/4 cup	Melted coconut oil (refined)
Brown sugar	3/4 cup packed	Coconut sugar (slightly less sweet)
Granulated sugar	1/2 cup	Additional brown sugar
Vanilla extract	2 tsp	1 tsp almond extract

Step-by-Step Baking Guide

Follow these quick homemade chocolate chip cookies instructions for consistent results. Total hands-on time: 10 minutes.

1. Cream sugars and butter: In large bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy (2 minutes by hand)
2. Add wet ingredients: Mix in vanilla and one egg until just combined - don't overmix
3. Incorporate dry ingredients: Gradually stir in flour, baking soda, and salt until no streaks remain
4. Fold in mix-ins: Gently stir chocolate chips or your favorite add-ins (see variations below)
5. Chill dough: Refrigerate 15 minutes (critical for thick cookies!)
6. Portion cookies: Scoop 1.5" balls onto parchment-lined baking sheet, 2" apart
7. Bake: 12 minutes at 350°F (175°C) until edges are golden but centers look soft
8. Cool: Let sit on baking sheet 5 minutes before transferring to rack

Pro Success Secrets

Avoid Common Mistakes

• .Butter temperature: Must be softened (not melted) for proper creaming
• Measuring flour: Spoon flour into cup then level - never scoop directly
• Baking time: Remove when centers still look underdone - they'll set while cooling
• Oven calibration: Use an oven thermometer for accuracy

Delicious Variations

Customize your best easy cookie recipe with these simple swaps:

3-Ingredient Twists

• Double Chocolate: Add 1/4 cup cocoa powder to dry ingredients
• Oatmeal Raisin: Replace 1 cup flour with 1 cup rolled oats + 1/2 cup raisins
• Peanut Butter: Substitute 1/2 cup butter with creamy peanut butter

Troubleshooting Guide

Solve common issues with these quick fixes for your easy homemade cookies:

Problem	Solution
Flat, greasy cookies	Chill dough longer (30+ min) and check butter temperature
Dry, crumbly texture	Reduce flour by 2 tbsp or add 1 tbsp milk
Burnt edges	Lower oven temp by 25°F and rotate pan halfway

Storage & Freezing Tips

Enjoy fresh cookies longer with these methods:

• Room temperature: Store in airtight container for 5 days
• Freeze baked cookies: Layer with parchment paper for 3 months
• Freeze dough balls: Bake straight from frozen (+2 min baking time)

Why This Recipe Wins

Unlike complicated simple cookie recipe for beginners versions, this method eliminates common pitfalls through strategic ingredient ratios. The 3:2 brown-to-white sugar ratio creates optimal chewiness while preventing excessive spreading. Most "easy cookies" fail by skipping the crucial 15-minute chill step - but this brief rest allows flour to hydrate fully, yielding bakery-quality texture without special equipment. For true quick homemade chocolate chip cookies, this balance of simplicity and science delivers perfection every time.

Frequently Asked Questions

Can I make these cookies without brown sugar?

Yes, but the texture will change. Use 1 1/4 cups granulated sugar instead, but expect crispier cookies with less chew. For closest results, add 1 tbsp molasses to the wet ingredients.

Why do my cookies spread too much?

Three common causes: butter too warm, insufficient flour, or skipping the chill step. Always use room-temperature (not melted) butter, spoon flour into measuring cups, and refrigerate dough 15+ minutes before baking.

How do I make cookies chewier?

Increase brown sugar ratio (use 1 cup brown to 1/4 cup white sugar), add 1 extra tablespoon of cornstarch to dry ingredients, and remove cookies from oven when centers still look slightly underdone.

Can I use melted butter instead of softened?

You'll get flatter, crispier cookies. For chewy results, softened butter is essential to trap air during creaming. If using melted butter, chill the dough 30+ minutes before baking to compensate.