The Best Chipless Cookie Recipe for Soft, Chewy Homemade Goodness

You ever get that craving for a warm, homemade cookie, but just don’t feel like dealing with chocolate chips? I’ve been there. Sometimes you just want something simple, cozy, and a little old-school. That’s exactly what this chipless cookie recipe delivers: soft, buttery cookies that let the dough shine all on its own.

I remember baking these for the first time on a rainy afternoon in my New York apartment, realizing halfway through I had no chocolate chips. Instead of panicking, I leaned into simplicity, and wow, I was not disappointed. These cookies are soft in the middle, slightly crisp on the edges, and full of rich, vanilla-scented flavor. They’re the kind of cookies that pair perfectly with a glass of cold milk or a hot cup of tea.

This recipe fits beautifully into everyday life, whether you’re baking with kids, prepping a quick dessert, or just indulging in a nostalgic sweet. There’s something deeply comforting about a cookie that’s just pure, golden dough, nothing fancy, just delicious.

How to Make it

Chipless Cookie Recipe

Recipe by Souhail Jr

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

24

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

135

kcal

These soft, chewy, and buttery chipless cookies are the ultimate treat when you want all the cozy cookie vibes, without the chocolate chips. They’re quick, simple, and always a hit.

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Ingredients

• 1 cup (2 sticks) unsalted butter, softened

• 1 cup granulated sugar

• 0.5 cup brown sugar

• 2 large eggs

• 1.5 tsp vanilla extract

• 2.75 cups all-purpose flour

• 1 tsp baking soda

• 0.5 tsp salt

Directions

• Start by preheating your oven to 350°F. Line two baking sheets with parchment paper.
• In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until it’s light and fluffy. This should take about 2–3 minutes.
• Beat in the eggs, one at a time, followed by the vanilla extract.
• In a separate bowl, whisk together the flour, baking soda, and salt. Then gradually add this dry mixture into the wet mixture, stirring until everything is fully combined.
• Using a cookie scoop or spoon, drop about 1½ tablespoons of dough onto the baking sheets, spacing them about 2 inches apart.
• Bake for 9–11 minutes, or until the edges are lightly golden and the centers are set but still soft.
• Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

• For extra softness, slightly underbake them, pull them out when they look just barely done.
• Room temp butter is key: Too cold and it won’t cream properly; too melted and the cookies may spread too much.
• Don’t overmix the dough once the flour is in, just enough to combine so they stay tender.

Nutrition Facts

• Total number of serves: 24
• Calories: 135kcal
• Fat: 6g
• Sodium: 80mg
• Carbohydrates: 18g
• Fiber: 0.3g
• Sugar: 10g
• Protein: 1.5g

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Why I Keep Coming Back to This Chipless Cookies Recipe

There’s something magical about a cookie that doesn’t rely on add-ins to impress. This recipe is all about that soft, chewy texture and buttery vanilla flavor we love in cookies, with nothing in the way. It’s simple, nostalgic, and surprisingly addictive.

Here’s why this recipe always hits the spot:

• Soft and chewy texture: These cookies are perfectly tender in the center with just the right amount of crisp on the edges.
• Balanced sweetness: Not overly sugary, just enough to satisfy that sweet tooth without overwhelming your palate.
• Pure vanilla flavor: The vanilla really stands out here, making each bite feel warm and cozy.
• Quick and easy: No chill time, no fancy equipment, just one bowl and a spoon will do.
• Versatile base dough: This is the kind of cookie dough you can use for all sorts of custom creations later.

Want to Make It Your Own?

Totally! This recipe is a dream for switching things up:

• Vegan? Swap butter for plant-based butter and use a flax egg (1 tbsp flaxseed + 3 tbsp water).
• Gluten-free? Use a 1:1 gluten-free flour blend.
• Add-ins? Sure! Add nuts, dried fruit, or white chocolate chips if you’re in the mood.

Little Secrets That Make These Cookies Shine

I’ve made this cookie recipe more times than I can count, and trust me, these little tricks make all the difference! Whether you’re new to baking or just looking to level up your cookie game, here’s what I always keep in mind when whipping up a batch of these dreamy cookies.

• Use room temperature ingredients: Softened butter and room temp eggs mix more evenly and make the texture so much better.
• Cream longer than you think: Don’t rush this step, 2–3 minutes gets you that light and fluffy texture that makes cookies extra soft.
• Avoid overmixing the dough: Once you add the flour, stir just until it’s all combined. Overmixing leads to tough cookies.
• Scoop evenly: Using a cookie scoop keeps the baking even and prevents under- or overbaked cookies.
• Don’t overbake: Pull them out when the centers still look a bit soft. They’ll keep baking on the sheet as they cool.

For more cookie troubleshooting, handletheheat list of tips is a lifesaver.

Cookie Mood Swings? Here’s How to Change It Up

If you’re like me, you love playing around with ingredients based on what’s in the fridge or what your cravings demand, so here are a few ideas to switch things up!

• Brown Butter Version: Swap regular butter for brown butter. It adds a rich, nutty flavor and takes your chipless cookies to gourmet level. Just brown the butter first, cool it slightly, then use it as directed.
• Spiced Cookie: Add ½ tsp cinnamon and a pinch of nutmeg to the dry ingredients for a cozy fall-inspired twist.
• Lemon Sugar Cookie: Add 1 tbsp lemon zest and swap half the vanilla for lemon extract for a bright, citrusy version. For a citrusy twist, you can try this easy lemon sugar version, or check out my full lemon cookie recipe if you’re craving something extra zesty.”
• Chocolate Drizzle: Not quite chips, but still a hit, melt some dark chocolate and drizzle it over the cooled cookies for that chocolate fix in a different form.
• Chocolate Chipless Cookie Recipe Upgrade: Want a cookie that tastes like a chocolate chip cookie without the chips? Add 1 tsp molasses and a touch more brown sugar for that deep, caramelized flavor.

If you’re into nutty flavors, you might also love my almond cookie recipe, it’s got that same simple charm but with a lovely almond twist.

How to Store & Keep ‘Em Fresh (Because Leftovers Happen)

If you’re lucky enough to have leftovers (honestly, rare in my house!), here’s how to keep your cookies tasting fresh and chewy:

• Room temperature: Store cookies in an airtight container for up to 5 days. Add a slice of bread to the container to keep them soft!
• Freeze the dough: Scoop the dough onto a tray and freeze, then transfer to a zip-top bag. Bake straight from frozen, just add 1–2 minutes to the baking time.
• Freeze baked cookies: Let them cool completely, then store in a freezer-safe bag or container for up to 2 months.

These don’t need reheating, but if you love a warm cookie, 10–15 seconds in the microwave does the trick!

You Asked, I’ve Got Answers: FAQs About Chipless Cookies

Give These Cozy Chipless Cookies a Try!

I can’t tell you how many times these cookies have saved my sweet tooth on a quiet afternoon or made a simple night feel a little more special. There’s just something about a buttery, chewy cookie without all the extras, it’s nostalgic, comforting, and always hits the spot. If you haven’t tried a chipless cookie recipe yet, you’re in for such a treat.

And hey, if you’re ever in the mood for something a bit more indulgent, I’ve got you covered. My Almond Joy cookie recipe is packed with coconut, almonds, and chocolate, basically like your favorite candy bar in cookie form. Or check out my high-protein cookie recipe when you want something sweet and a little more filling.

Happy baking, and let me know how they turn out for you!