There’s something deeply comforting about pulling a tray of fresh cookies out of the oven — that buttery aroma filling your kitchen, the golden edges crisping up, and the soft centers still warm and gooey. Now imagine all of that cookie magic… but without the chocolate. That’s right: chocolate chipless cookies.
These soft and chewy cookies capture everything you love about the classic chocolate chip version — buttery richness, caramelized sugar sweetness, and that perfect chewy bite — but skip the chocolate altogether. The result? A golden, melt-in-your-mouth treat that’s every bit as satisfying, maybe even more so.
If you’ve ever wished for a cookie that celebrates the dough itself, these are for you.
Why You’ll Love These Chocolate Chipless Cookies
- All about the dough – With no chocolate chips to steal the spotlight, the rich buttery flavor shines through in every bite.
- Soft & chewy perfection – A tender center with just the right amount of golden, crisp edge.
- Simple ingredients – Everything you need is probably already in your pantry.
- Quick to make – From mixing bowl to oven in under 30 minutes.
- Crowd-pleasing – Ideal for cookie lovers who aren’t crazy about chocolate or just want something different.
- Great base recipe – Use it plain, or add your favorite mix-ins (nuts, dried fruit, or even white chocolate).
These cookies aren’t “missing” anything — they’re their own kind of special.
Ingredients for the Best Chocolate Chipless Cookies
Here’s what you’ll need to bring these cookies to life. Each ingredient has a purpose, so don’t skip or swap unless noted:
- Unsalted Butter (1 cup) – Softened to room temperature so it creams beautifully. The buttery base is the soul of this cookie.
- Brown Sugar (1 cup, packed) – Adds depth, chewiness, and a hint of caramel-like flavor.
- Granulated Sugar (½ cup) – Balances the brown sugar and helps create crisp edges.
- Eggs (2 large) – One of the secrets to soft, tender cookies. They bind everything and add richness.
- Vanilla Extract (2 tsp) – A must for cookies. Use pure vanilla if you can.
- All-Purpose Flour (2 ¾ cups) – Fluffy structure and perfect chew. Measure carefully (fluff, spoon, and level).
- Baking Soda (1 tsp) – Gives just the right lift and spread.
- Baking Powder (½ tsp) – Works with baking soda for a tender rise.
- Salt (½ tsp) – Rounds out and balances all that sweet flavor.
Step-by-Step Instructions
Follow these simple steps and you’ll have golden, chewy cookies in no time:
Step 1 – Preheat & Prep
Set your oven to 350°F (175°C). Line baking sheets with parchment paper.
Step 2 – Cream the Butter & Sugars
In a large bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy. This takes about 2–3 minutes with a hand or stand mixer.
Step 3 – Add Eggs & Vanilla
Beat in the eggs one at a time, then stir in vanilla extract. The dough should look creamy and smooth.
Step 4 – Mix Dry Ingredients
In a separate bowl, whisk flour, baking soda, baking powder, and salt.
Step 5 – Combine
Gradually add the dry ingredients to the wet mixture. Stir just until combined — don’t overmix.
Step 6 – Scoop & Shape
Scoop tablespoon-sized balls of dough and place them on your prepared baking sheets about 2 inches apart.
Step 7 – Bake
Bake for 9–11 minutes, until edges are lightly golden but centers look just a bit soft.
Step 8 – Cool & Enjoy
Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack. This helps set their chewy texture.
Pro Tips for Success
- Chill the dough – Not required, but chilling for 30 minutes helps prevent spreading and makes cookies extra chewy.
- Use room-temperature ingredients – Ensures everything blends smoothly.
- Slightly underbake – The secret to soft cookies is pulling them out while the centers still look a touch underdone. They’ll finish on the pan.
- Store smartly – Keep cookies in an airtight container at room temp for up to 5 days, or freeze for up to 2 months.
- Freeze ahead – Scoop dough into balls, freeze on a tray, then store in a bag. Bake straight from frozen by adding 2–3 minutes to bake time.
Flavor Variations
Once you’ve mastered the base, have fun experimenting:
- Vanilla Bean – Swap vanilla extract for vanilla bean paste for a more intense, speckled look.
- Nutty Crunch – Add chopped pecans, walnuts, or almonds.
- Cinnamon Sugar – Roll dough balls in cinnamon sugar before baking for a snickerdoodle twist.
- Dried Fruit – Cranberries or raisins add bursts of sweetness and chew.
- Frosted Finish – Top cooled cookies with a drizzle of glaze or a dusting of powdered sugar.
Serving Ideas
These cookies are delicious on their own, but you can also:
- Pair with a tall glass of cold milk or a warm cup of coffee.
- Use them as the base for ice cream sandwiches.
- Serve on a dessert platter with brownies and blondies for variety.
- Bake them slightly larger and use two as a base for a cookie cake sandwich with buttercream filling.
Recipe FAQs
Why make cookies without chocolate chips?
Sometimes you just want to taste the buttery, caramel-like dough without any extras. These are a refreshing twist on the classic.
Can I use this recipe as a base for mix-ins?
Yes! Nuts, white chocolate, sprinkles, or even caramel bits work beautifully.
How long do chocolate chipless cookies last?
Stored airtight, they stay soft for up to 5 days. Freeze for longer storage.
Do I have to chill the dough?
Not strictly — but even 30 minutes helps with texture and flavor.
For More Cookie Inspiration, Try:
Quick Recap
These chocolate chipless cookies are soft, chewy, buttery, and absolutely irresistible. They’re quick to make, easy to customize, and perfect for anyone who loves cookies but doesn’t want chocolate. Bake them this weekend, Love this recipe? Pin it to your cookie board for later and follow me on Pinterest for more sweet inspiration.
Chocolate Chipless Cookies
Equipment
- mixing bowls
- Hand or stand mixer
- Baking sheet
- Parchment paper
- Wire cooling rack
Ingredients
- 1 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each. Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually mix dry ingredients into the wet ingredients until dough comes together.
- Scoop tablespoon-sized portions of dough and place on prepared baking sheet, spacing 2 inches apart.
- Bake for 9–11 minutes, until edges are golden and centers are soft. Cool on baking sheet for 5 minutes before transferring to a wire rack.