An ultra-simple, naturally sweetened cookie recipe that somehow turns out perfect every time.
Sometimes the best recipes are the ones scribbled in a notebook, made on a whim, and never meant to be fancy. These “Stoopid Cookies” are exactly that. Ridiculously simple, one-bowl cookies that come together in minutes using pantry staples.
They’re lightly sweetened with coconut sugar, made with melted butter for that chewy‑crispy edge combo, and endlessly customizable depending on what chocolate or mix‑ins you have on hand.
Don’t let the name fool you. These cookies are low-effort, high‑reward.
Why You’ll Love These Cookies
-
One bowl, no mixer needed
-
Naturally sweetened with coconut sugar
-
Quick bake time (12 minutes)
-
Soft centers, lightly crisp edges
-
Endlessly customizable
Ingredients
-
½ cup butter, melted and slightly cooled
-
½ cup coconut sugar
-
2 eggs
-
1 teaspoon vanilla extract (or a splash)
-
1½ cups all‑purpose flour
-
½ teaspoon baking soda
-
Pinch of salt
-
Chocolate of your choice (chocolate chips, chopped bar, dark, milk, or white)
Instructions
Step 1: Preheat & Prep
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Step 2: Mix Wet Ingredients
In a large bowl, whisk together the melted butter and coconut sugar until smooth. Add the eggs and vanilla extract. Whisk until fully combined.
Step 3: Add Dry Ingredients
Sprinkle the flour, baking soda, and salt directly into the bowl. Gently fold the dry ingredients into the wet ingredients just until combined. Do not overmix.
Step 4: Add Chocolate
Fold in your chocolate of choice. Use as much or as little as you like. About ¾ to 1 cup is a good starting point.
Step 5: Scoop & Bake
Scoop dough into 1½‑ to 2‑tablespoon portions and place on the prepared baking sheet, leaving about 2 inches between cookies.
Bake for 10–12 minutes, or until the edges are set and the centers look slightly underbaked.
Step 6: Cool
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. They will firm up as they cool.
Tips & Variations
-
Extra chewy: Chill dough for 20–30 minutes before baking.
-
Crispier edges: Bake 1–2 minutes longer.
-
Add‑ins: Chopped nuts, shredded coconut, or a pinch of cinnamon.
-
Gluten‑free: Substitute a 1:1 gluten‑free flour blend.
-
Vegan option: Use vegan butter and flax eggs (2 tablespoons ground flax + 5 tablespoons water).
Storage
-
Store in an airtight container at room temperature for up to 4 days.
-
Freeze baked cookies or dough balls for up to 2 months.
Final Thoughts
These Stoopid Cookies are proof that you don’t need fancy ingredients or complicated steps to make something absolutely crave‑worthy. They’re the kind of cookies you throw together on a weeknight, bring to a playdate, or bake just because you want something warm and chocolatey.
Simple. Cozy. Stoopid‑good.