No-Fuss Cookie Recipes: 11 Quick and Easy Treats You Can’t Resist

Cookies are one of those treats that just never get old, right? Whether you’re baking for a special occasion or just because you’re in the mood for something sweet, cookies are always a hit. But let’s be real, sometimes the idea of spending hours in the kitchen, measuring out ingredients and waiting for dough to chill, isn’t all that exciting. That’s where these 11 no-fuss cookie recipes come in! They’re perfect for those moments when you’re craving something homemade, but you want to skip the hassle.

I’m all about simple, easy-to-make recipes that still deliver big flavor, and trust me, these cookies do just that. No need for fancy equipment or ingredients, just a few basic pantry staples, a little bit of time, and you’ll have cookies that taste like they came from a bakery. From chewy chocolate chip to fun bandaid cookies, there’s something for everyone in this roundup.

What I love most about these recipes is that they’re perfect for those last-minute baking sessions. You know, when you need a treat to bring to a party or a quick snack for the family, and you don’t want to be stuck in the kitchen forever. These 11 cookie recipes are going to become your new go-tos, and I’m sure you’ll be making them on repeat!

1. Classic Chocolate Chip Cookies

Is there anything better than a classic chocolate chip cookie? The soft, chewy texture with those melty pockets of chocolate, it’s the ultimate comfort treat. This recipe is the one I always come back to when I want something familiar and oh-so-delicious. It’s simple, timeless, and guaranteed to satisfy any cookie craving, whether you’re baking for yourself or sharing with friends and family!

Read more about this recipe and print off a recipe card here.

Servings: 24 cookies

Ingredients:

• 2 ¼ cup all-purpose flour
• 1 cup unsalted butter
• 1 cup mini chocolate chip morsels
• 1 egg
• ¾ cup granulated sugar
• ¾ cup brown sugar (packed)
• 1 tsp baking soda
• 1 tsp vanilla extract
• ½ tsp salt

Instructions:

1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
2. Cream butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in eggs one at a time, then vanilla extract.
4. In a separate bowl, whisk flour, baking soda, and salt. Gradually add to wet ingredients.
5. Stir in chocolate chips.
6. Drop by rounded tablespoons onto baking sheets.
7. Bake 9-11 minutes or until golden brown around edges. Cool on wire racks.

2. Lavender Cookies with Icing

These Lavender Cookies with Icing are a perfect blend of delicate floral flavor and sweet indulgence. If you’ve never baked with lavender before, get ready for a treat! The subtle lavender in the cookies paired with the dreamy lavender icing is simply heavenly. It’s a unique twist on the classic sugar cookie, with just the right amount of elegance to make any moment feel special. These are perfect for a relaxing afternoon, a tea party, or whenever you need something that feels a little bit fancy.

Read more about this recipe and print off a recipe card here.

Servings: 24 cookies

Ingredients:

For the Cookies:

• 1 cup unsalted butter, softened (226 grams)
• 3/4 cup granulated sugar (150 grams)
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract (optional)
• 2 cups all-purpose flour (250 grams)
• 1/4 teaspoon salt
• 1 tablespoon dried culinary lavender buds, finely ground (optional for a milder lavender taste)

For the lavender icing:

• 1 cup powdered sugar (120 grams)
• 2 tablespoons milk (30 ml, or more for desired consistency)
• 1/4 teaspoon lavender extract
• 1/2 tsp acai powder (for coloring)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Beat in the egg, vanilla extract, and almond extract (if using) until well combined.
4. Gradually add the flour, salt, and ground lavender buds, mixing just until the dough comes together. Avoid overmixing.
5. For easier handling, cover the dough and chill it in the fridge for about 30 minutes (optional).
6. Roll out the dough on a lightly floured surface to about 1/4 inch (6 mm) thickness. Use a round or flower-shaped cookie cutter to cut out shapes, placing them on the prepared baking sheet about 1 inch (2.5 cm) apart.
7. Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are just starting to turn golden. Remove from the oven and allow the cookies to cool completely on a wire rack.

For the icing:

1. In a small bowl, whisk together the powdered sugar, milk, and lavender extract until smooth. Add more milk as needed for a drizzling consistency.
2. If desired, add a drop or two of purple food coloring to give the icing a light lavender color.
3. Drizzle the icing over the cooled cookies or use a piping bag for more precise designs. Allow the icing to set before serving.

3. Chocolate Chip Skillet Cookie

If you’re a fan of gooey, warm cookies straight from the oven, this Chocolate Chip Skillet Cookie is about to become your new favorite. There’s something magical about baking a giant cookie in a skillet, it’s crisp on the edges, soft and chewy in the middle, and just begging to be topped with a scoop of vanilla ice cream. This recipe brings all the comforting, nostalgic vibes of classic chocolate chip cookies, but in one big, shareable treat (or, you know, for one if you’re feeling extra indulgent). Perfect for cozy nights, dinner parties, or whenever you’re craving that irresistible, melt-in-your-mouth goodness!

Read more about this recipe and print off a recipe card here.

Servings: 6-8 servings

Ingredients:

• 1/2 cup (115 g) unsalted butter, softened
• 1/2 cup (100 g) light brown sugar, packed
• 1/4 cup (50 g) granulated sugar
• 1 large egg (50 g)
• 1 tsp vanilla extract (5 ml)
• 1 cup (125 g) all-purpose flour
• 1/2 tsp baking soda (2 g)
• 1/4 tsp salt (1.5 g)
• 3/4 cup (130 g) semisweet chocolate chips
• 1/4 cup (40 g) dark chocolate chunks (optional)
• Vanilla ice cream, for serving (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Lightly grease an 8-inch (20 cm) cast iron skillet with butter or nonstick spray.

2. In a medium bowl, use a hand or stand mixer to cream the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes.

3. Beat in the egg and vanilla extract until fully combined.

4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.

5. Fold in the semisweet chocolate chips and dark chocolate chunks (if using).

6. Transfer the cookie dough to the prepared skillet and spread it evenly with a spatula, smoothing the top.

7. Bake in the preheated oven for 20–25 minutes, or until the edges are golden brown and the center is just set. For a gooier cookie, bake for less time; for a firmer cookie, bake slightly longer.

8. Remove the skillet from the oven and let the cookie cool for about 5 minutes. The skillet will continue to cook the cookie slightly as it cools.

9. Serve warm, directly from the skillet, with scoops of vanilla ice cream on top if desired.

4. Brown Butter and Banana Chocolate Chip Cookies

There’s something so comforting about the rich, nutty flavor of browned butter mixed with the sweetness of ripe banana, and when you add chocolate chips into the mix, well, it’s pure magic! These Brown Butter and Banana Chocolate Chip Cookies are my new favorite twist on a classic treat. The browned butter gives the cookies a deep, almost toasty flavor that pairs perfectly with the banana’s natural sweetness, making each bite irresistibly warm and comforting. And the extra sprinkle of sea salt? A total game changer. You won’t be able to stop at just one!

Read more about this recipe and print off a recipe card here.

Servings: 18 cookies

Ingredients:

• 1 stick butter (½ cup), browned and cooled
• 1 medium overripe banana, mashed (¼ cup)
• 1 egg yolk, room temperature
• 1 tsp vanilla
• ⅓ cup sugar
• ½ cup packed light brown sugar
• 1 ⅓ cup all-purpose flour
• ½ tsp baking soda
• ½ tsp ground cinnamon
• ¼ tsp salt
• ⅔ cup chocolate chips (optional: plus a little extra for topping)
• Optional: Flaky sea salt for garnish

Instructions:

1. Preheat your oven to 350°F.
2. To brown the butter: Melt the butter in a saucepan or small pot over medium-low heat while stirring constantly to ensure the butter does not burn. After about 5-10 minutes the butter will begin to foam. Continue stirring until the butter smells nutty and turns a golden amber color with browned bits forming. Immediately remove from the heat and pour into a heat-proof dish to cool. Let it cool for 10-15 minutes (until it is lukewarm or room temp).
3. While the butter is cooling, mash your banana and make sure it measures ¼ cup.
4. In a separate mixing bowl, whisk the flour, baking soda, cinnamon, and salt until blended.
5. Once your brown butter has cooled for about 10-15 minutes, add both of the sugars to the brown butter and whisk together until combined. Add the mashed banana, egg yolk, and vanilla, and whisk until smooth and well combined.
6. Add the flour mixture into the wet mixture, and gently stir until well combined being careful not to overmix.
7. Fold in the chocolate chips until evenly incorporated.
8. Using a medium scoop (I used a #40 scoop equal to 1.5tbl), scoop the dough onto parchment-lined cookie sheets about 3 inches apart.
9. Top each ball of dough with a few extra chocolate chips by gently pushing a few of the chips into the tops of the doughballs.

5. Ice Cream Sandwich

Who can resist the ultimate combo of chewy chocolate chip cookies and creamy vanilla ice cream? These Ice Cream Sandwiches are everything you need to make summer (or any time of year) even sweeter! The mini rainbow candy-coated chocolate chips give them that fun, colorful pop, making them just as much of a treat for the eyes as they are for the taste buds. This is the perfect dessert to whip up when you want something cool, fun, and totally indulgent. Plus, they’re so easy to make, you’ll be reaching for seconds in no time!

Servings: 4 sandwiches

Ingredients:

• 1 ½ cups (about 6-8 scoops) vanilla ice cream

• ¼ cup mini rainbow candy-coated chocolate chips

• 8 (2 per sandwich) Chocolate chip cookies

Instructions:

1. Let the ice cream sit for a few minutes to soften slightly.

2. Pour mini rainbow candy-coated chocolate chips into a shallow dish.

3. Scoop a generous amount of ice cream onto one side of each cookie, then press another cookie on top. Make sure the ice cream reaches the edges so the chocolate chips will stick.

4. Carefully roll the edges of each ice cream sandwich in the mini rainbow candy-coated chocolate chips until they’re fully coated. Repeat with the remaining cookies.

5. Place the sandwiches in the freezer and chill for at least an hour or until the ice cream is firm.

6. Air Fryer S’mores

S’mores just got a major upgrade with this Air Fryer version, and trust me, you won’t want to make them any other way! In just a few minutes, you can enjoy the perfect combo of crispy graham crackers, gooey marshmallows, and melty chocolate, all without needing a campfire. The air fryer makes it super easy to achieve that golden-brown marshmallow and perfectly melted chocolate every time. Whether you’re craving a sweet snack or a fun dessert for the family, these Air Fryer S’mores will hit the spot!

Read more about this recipe and print off a recipe card here.

Servings: 2

Ingredients:

• 2 graham crackers
• 1 marshmallow, cut in half
• 1-2 squares squares of chocolate (such as Lindt or Hershey’s)

Instructions:

1. Preheat the air fryer to 390ºF
2. Place the marshmallow halves, cut-side down onto a graham cracker. Press the marshmallow so that it sticks to the graham cracker.
3. Place both graham crackers, one with marshmallow and one without, into the air fryer. Close and cook for about 1 ½ minutes or until the marshmallow is golden brown.
4. Remove the graham cracker with the marshmallow. Place a piece of chocolate onto the second graham cracker. Allow it to melt for a couple seconds so that it sticks to the graham cracker. Return the chocolate graham cracker to the air fryer for about 30 seconds, until the chocolate is melted, being careful not to burn the chocolate.
5. Press the graham crackers together and serve warm.

7. M&M Cookies

These M&M Cookies are a holiday treat that will fill your kitchen with the sweetest aroma! With their soft, chewy texture and the colorful pop of red and green M&M’s, they’re perfect for spreading festive cheer. Whether you’re baking for a holiday gathering or just craving a little sweet indulgence, these cookies are sure to brighten up your day. Plus, the combination of M&M’s and chocolate chips gives them the perfect balance of candy crunch and chocolatey goodness. Grab a glass of milk, and you’re all set for a delicious treat!

Read more about this recipe and print off a recipe card here.

Servings: 24-36 cookies

Ingredients:

• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, room temperature
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 tsp vanilla extract
• 2 large eggs
• 1 1/2 cups Christmas M&M’s (red and green)
• 1 cup semi-sweet chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.

2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

3. In a large bowl, beat the butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.

4. Add the vanilla extract and eggs, one at a time, beating well after each addition.

5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

6. Gently fold in the Christmas M&M’s and semi-sweet chocolate chips, if using.

7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.

8. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.

9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

10. Serve and enjoy your festive Christmas M&M cookies with a glass of milk or your favorite holiday beverage!

8. Banana Pudding Cookies

Banana Pudding Cookies are like taking your favorite dessert and turning it into a cookie, what’s not to love? These soft, chewy treats are packed with the irresistible flavors of banana and white chocolate, making each bite a little bit of heaven. The banana pudding mix gives them a unique twist, adding just the right amount of sweetness and flavor. Whether you’re craving a fun snack or something to share with friends, these cookies are sure to be a hit! And with that perfect golden edge, you won’t be able to stop at just one.

Read more about this recipe and print off a recipe card here.

Servings: 18 cookies

Ingredients:

• 1 package of banana pudding jello mix
• 1 ripe banana, mashed
• 1 cup brown sugar
• 1 tsp baking soda
• 2 eggs
• 1 tsp vanilla extract
• ½ cup white chocolate chips
• 2 cups flour
• 1/2 cup butter, softened

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a mixing bowl, beat together the butter and brown sugar until the mixture is light and fluffy.

3. Add the mashed banana, eggs, and vanilla extract, and mix everything together until smooth.

4. In a separate bowl, combine the flour, banana pudding mix, and baking soda.

5. Slowly add the dry ingredients to the wet mixture, stirring until everything is well incorporated.

6. Gently fold in the white chocolate chips.

7. Lightly coat your hands with vegetable oil, then roll the dough into small balls and place them about an inch apart on the prepared baking sheet.

8. Bake for 10-12 minutes, or until the edges are golden brown.

9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

10. Dig in and enjoy these delicious Banana Pudding Cookies!

9. Red Velvet White Chocolate Chip Cookies

These Red Velvet White Chocolate Cookies are the perfect balance of indulgent and festive. With their vibrant red color and soft, chewy texture, they’re a showstopper at any gathering. The rich cocoa flavor pairs perfectly with the creamy white chocolate chips, and pressing a few extra chips into the warm cookies adds that final touch of sweetness.

Read more about this recipe and print off a recipe card here.

Servings: 17-18 cookies

Ingredients:

• 1/2 cup butter
• 1/2 cup brown sugar
• 2 tbsp sugar
• 1 egg
• 1 tsp vanilla essence
• 1 tsp red food coloring
• 1 cup flour
• 3 tbsp cocoa powder
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 1 cup white chocolate chips

Instructions:

1. In a large mixing bowl, beat butter and both sugars until fluffy.
2. Add the egg, vanilla essence, and red food coloring, and mix well.
3. Sift the dry ingredients into the wet mixture and stir until fully combined.
4. Fold in 2/3 cup of the white chocolate chips. Mix thoroughly.
5. Refrigerate the dough for 30 minutes.
6. Preheat the oven to 170°C (340°F). Using a spoon, scoop dough into balls no larger than 2 inches in diameter. Place them about 2 inches apart on a baking tray lined with parchment paper or silicone mat.
7. Bake for 14–15 minutes. Remove cookies from the oven and immediately press the remaining white chocolate chips into the tops while the cookies are still warm.
8. Allow cookies to cool completely before serving.

10. Air Fryer Almond Butter Cookies

If you’re looking for a quick, easy, and oh-so-delicious treat, these Air Fryer Almond Butter Cookies are perfect! With just three simple ingredients, almond butter, sugar, and an egg, you can have a batch of soft, chewy cookies in no time. The air fryer gives them that perfect golden-brown finish, and the fork markings on top add a classic touch. Whether you’re craving a snack or need a last-minute dessert, these cookies are just the thing! Plus, they’re super easy to make and cleanup is a breeze, what’s not to love?

Servings: 18 cookies

Ingredients:

• 1 Cup Creamy Almond Butter
• ¾ Cup White Granulated Sugar
• 1 Large Egg

Items Needed:

• Air Fryer
• Small Cookie Scoop (1.2 tablespoons)
• Parchment Paper
• Fork

Instructions:

1. In a medium mixing bowl, combine almond butter, sugar, and the egg. Stir until everything is fully blended.

2. Cut a piece of parchment paper to fit your air fryer basket. Make sure it’s only one layer and avoid having the parchment paper flap up the sides, as it could cause the cookies to flip.

3. Use a small cookie scoop to portion out four cookies onto the parchment paper, spacing them about 2 inches apart, if possible.

4. Lightly press a fork into the top of each cookie, first in one direction, then again in the opposite direction. Be gentle when lifting the fork off the cookie to avoid making a mess, and don’t press too deep—just enough to flatten them a bit.

5. Air fry at 370°F for 6.5-7 minutes. Once done, carefully remove the basket and let the cookies rest for 10 minutes without disturbing them.

6. Gently transfer the cookies to a fresh sheet of parchment paper to cool completely.

7. Repeat the process until all the cookies are baked. Enjoy!

11. Bandaid Cookies

These Bandaid Cookies are a fun and spooky twist on classic cookies! With just vanilla wafers, white frosting, and strawberry jelly, they’re easy to put together but totally eye-catching. The little dot of jelly in the center mimics a bloodstain on a band-aid, making them perfect for Halloween or a quirky treat for any occasion. They’re simple, creative, and sure to be a hit with both kids and adults, just be prepared for lots of “eww!” and “wow!” reactions!

Servings: As many as you want to make!

Ingredients:

• White Frosting
• Vanilla Wafers
• Strawberry Jelly

Items Needed:

• Spoon
• Butter Knife

Instructions:

1. Arrange your cookies on a piece of parchment paper or a plate.

2. Using a butter knife, spread about 1/4 teaspoon of white frosting in the center of each cookie. Gently shape it into a square about 1 inch in size. You can use the lines on the cookie as a guide if you’d like.

3. Place a small dot of strawberry jelly in the center of the frosted square. I like to make my dots about a third the size of a Skittle. There’s no exact measurement, but be careful not to let the jelly overwhelm the frosting. The goal is for it to resemble a blood dot on a band-aid.

4. Serve the cookies right away. For an extra creepy touch, pair them with a box of band-aids!

Whether you’re in the mood for something chewy, crunchy, or gooey, these cookies have got you covered. You don’t need to be a baking expert to whip up these treats! So next time you’re craving something sweet, grab your ingredients, preheat that oven, and get baking. I bet you’ll be hooked on these simple yet delicious cookies in no time!