Who doesn’t love an easy cookie recipe?

In fact, I’m going to share a little secret with you. I’ve never met a cookie I didn’t like!

I’m not alone here, right? Can you really resist the warmth of a delicious chocolate chip melting into your mouth, washed down with a cold gulp of milk? I know I can’t!

While dessert has always ranked as my favorite meal of the day, within that, cookies take top prize.

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So in honor of National Cookie Day, I thought I’d share a few easy cookie recipes with all of you. These are tried and true and some of my most popular recipes-with both fans and family!

We’re heading into a busy time of year, so I selected 3 easy cookie recipes that won’t stress you out.

Be it an after school snack, a potluck dessert or an early test for a cookie exchange, I hope you enjoy these 3 easy and delicious cookie recipes.

Peanut Butter Blossoms Are Ready In Minutes

And they only use 3 ingredients!

People are shocked when they learn these soft and flavorful peanut butter cookies use 3 simple ingredients and are gluten free! No flour in this recipe, just sugar, an egg and of course peanut butter.

This is one of my kids’ favorite cookies and is my core recipe for the holidays, always topped off with a kiss…a Hershey’s kiss, of course

I show you how easy these cookies are to make in my video below.

Peanut Blossom Cookies

  • Servings: roughly 24-30 cookies
  • Difficulty: Easy
  • Print

Ingredients

  • 1 cup sugar
  • 1 cup smooth peanut butter
  • 1 egg
  • unwrapped Hershey Kisses

Directions

  1. Preheat the oven to 350 degrees.
  2. Put sugar, egg and peanut butter in bowl. Mix until well combined. Dough is a little thick.
  3. Shape dough into 1-inch small balls. Place the dough balls 2” apart on an ungreased cookie sheet. Bake for 8-10 minutes or until the tops are a very light golden brown (Check the bottom of the cookies often to prevent burning)
  4. Remove cookies from oven. Wait 2 minutes then push an unwrapped chocolate kiss in the center of each cookie. Allow to cool thoroughly before storing in a tight container

For The Brownie And Chocolate Lovers

This easy cookie recipe starts with a mix

If you thought the 3 ingredient peanut butter cookie recipe was easy, wait until you try these Brownie Chip Cookies!

If you love the chewy yet soft texture of a brownie, imagine that in cookie form. And then add more chocolate. Grab a napkin, you’re drooling 🙂

The nice thing about these cookies is that they start with a brownie mix, making them quick and easy to make.

As you’ll see in the video below, the batter is thick, but the cookie is soft and decadent and delish!

Brownie Chip Cookies

Ingredients

  • 1 box store-bought brownie mix (regular, not “family size)
  • 2 eggs
  • 1/4 cup vegetable oil
  • 1 cup semi-sweet chocolate chips

Directions

  1. Preheat the oven to 350°F. Grease two cookie sheets
  2. Combine the brownie mix, eggs, and oil in a large mixing bowl. Beat the mixture with a spoon for about 50 strokes. Stir in the chips
  3. Use a small ice cream scoop to drop the cookies onto the baking sheets. Bake for about 8–10 minutes. The cookies should be soft to the touch when done. (Don’t over bake; they’ll continue to cook after you take them out of the oven)

These No-Bake Cookies Use Pantry Staples

They’re ready in no time and don’t heat up the kitchen!

I have such fond memories of these easy no bake cookies.

They were a favorite of my Grandma Metzger, especially in the hot Indiana summers when her grandkids wanted cookies and she didn’t want to turn on the oven.

Simple pantry ingredients like oatmeal, peanut butter and sugar combine to make a delicious drop cookie.

I like to keep them in the refrigerator. They also freeze well for when you want to sneak a little treat because your sweet tooth needs some comforting.

No Bake Oatmeal Chocolate Peanut Butter Cookies

No Bake Chocolate Oatmeal Peanut Butter Cookies

Ingredients

1/4 cup butter

1 and 1/2 cups sugar

1/2 cup milk

1/4 cup  unsweetened cocoa powder

2/3 cup peanut butter (creamy or chunky)

1 Tablespoon pure vanilla extract

3 cups oats (you can use old fashioned or quick)

1/8 teaspoon salt

Directions

  1. Line cookie sheets with parchment or silicone mats.  Set aside.
  2. Over medium heat, Combine the butter, sugar, milk, and cocoa powder together in a medium saucepan. Whisk until the butter melts, then bring to a simmer. Stop stirring and allow mixture to simmer for a minute or so.  Keep your eye on the heat, you don’t want it to boil.  Remove from heat, then immediately stir in the peanut butter and vanilla extract until completely combined. Stir in the oats and salt.
  3. I like to let the mixture sit for a few minutes so that the oats can absorb more of the chocolatey goodness!
  4. Using a spoon or scoop,  drop a Tablespoon of dough onto the lined baking sheets. 
  5. I think the best way to get these cookies to set is by putting in the refrigerator for about an hour.  You can let them set up on their own on the counter, but if it’s a hot day, they never really get there.  So, I say, refrigerate and enjoy! These will keep in the refrigerator for about a week.  Store in a covered container. These can also be frozen for up to 3 months.  Thaw before serving.

“C” is for Cookie

I hope these easy cookie recipes come in handy the next time you’re in the mood to bake.

I have several other cookie recipes that have received rave reviews, including my famous best ever chocolate chip cookies. I can’t even begin to count how many people have told me that once they tried my recipe, it because their family’s favorite cookie recipe too.

If you want to make some decorated cookies with your littles, my sour cream sugar cookie recipe is perfect. Check out these adorable Halloween cookie cutters!

I’ve also put together a list of baking essentials to help ensure your baking success. The next few months are filled with gatherings and events and you’ll probably be baking a lot. Delicious results come from a great recipe combined with the right tools, so check out my list if you’ve been thinking about new cookie sheets or baking mats.

From my cookie kitchen to yours,

Jill