I love a good cookie, especially one that’s wonderfully soft and chewy. There’s just something comforting about that perfect texture. Today, I’m sharing three of my favorite chewy cookie recipes that I know you will love to bake and enjoy.
These recipes are simple to follow and deliver that satisfying chewy bite every time. Whether you like fruit, oats, or a classic sugar cookie, I have something here for your sweet cravings.
Jump to Recipe:
- 1. Chewy Banana Oatmeal Cookies
- 2. Chewy Drop Sugar Cookies
- 3. Chewy Raspberry Chocolate Chip Cookies
Chewy Banana Oatmeal Cookies
These banana oatmeal cookies are wonderfully soft and packed with wholesome goodness. They’re a perfect way to use up ripe bananas and make a great snack.
Key Ingredients & Tips for Banana Oatmeal Cookies
- Ripe Bananas: Use very ripe, spotty bananas for the best natural sweetness and moisture in your cookies.
- Oats Choice: Rolled oats work best here for a good, chewy texture. Instant oats can make them too soft.
What You Need for Banana Oatmeal Cookies
- 2 very ripe bananas, mashed
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 1/2 cups rolled oats
- 1 teaspoon baking soda
- 1/2 teaspoon salt
⏱️ Time: 25 minutes🍽️ Yields: 18 cookies
How to Make Chewy Banana Oatmeal Cookies
Step 1: Mash & Mix Wet
Preheat your oven to 350°F (175°C). In a large bowl, mash your ripe bananas well. Add the softened butter, brown sugar, egg, and vanilla extract. Mix everything together until it’s smooth and well combined.
Step 2: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, rolled oats, baking soda, and salt. Gradually add these dry ingredients to your wet banana mixture. Mix gently until the dough is just combined; try not to overmix.
Step 3: Scoop & Bake the Cookies
Drop rounded spoonfuls of cookie dough onto a baking sheet lined with parchment paper. Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies are lightly golden. Let them cool slightly on the baking sheet before moving them to a wire rack.
📝 Final Note
These chewy banana oatmeal cookies stay soft and fresh when stored in an airtight container at room temperature for up to 3 days.
Chewy Drop Sugar Cookies
If you love a classic sugar cookie but prefer a softer bite, these chewy drop sugar cookies are for you. They are simple to make and always a crowd-pleaser.
Key Ingredients & Tips for Drop Sugar Cookies
- Softened Butter: Ensure your butter is truly softened, not melted, for a tender and chewy crumb.
- Gentle Mixing: Mix the dough just until combined to keep the cookies soft and chewy. Overmixing can lead to a tougher texture.
What You Need for Chewy Drop Sugar Cookies
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar, plus more for rolling
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
⏱️ Time: 30 minutes🍽️ Yields: 24 cookies
How to Make Chewy Drop Sugar Cookies
Step 1: Cream Butter and Sugar
Preheat your oven to 375°F (190°C). In a large mixing bowl, beat the softened butter and 1 1/2 cups granulated sugar together until the mixture is light and fluffy. Next, beat in the eggs one at a time, followed by the vanilla extract, until everything is well combined.
Step 2: Add Dry Ingredients to Dough
In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to your wet ingredients, mixing on low speed until the dough is just combined. Be careful not to overmix.
Step 3: Drop and Bake the Cookies
Drop rounded spoonfuls of cookie dough onto a prepared baking sheet. Leave some space between each cookie. Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden and the centers are still soft. Let them cool slightly on the baking sheet before transferring to a wire rack.
📝 Final Note
For an extra touch, roll the cookie dough balls in granulated sugar before baking to give them a nice sparkly finish.
Chewy Raspberry Chocolate Chip Cookies
These cookies combine the tartness of raspberries with rich chocolate chips for a wonderful treat. They have a lovely soft, chewy texture that you will adore.
Key Ingredients & Tips for Raspberry Chocolate Chip Cookies
- Raspberry Choice: You can use either fresh or frozen raspberries. If using frozen, add them directly to the dough without thawing to prevent too much moisture.
- Chocolate Quality: Use good quality chocolate chips or a chopped chocolate bar for the best flavor and melt in these cookies.
What You Need for Chewy Raspberry Chocolate Chip Cookies
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup fresh or frozen raspberries
⏱️ Time: 35 minutes🍽️ Yields: 20 cookies
How to Make Chewy Raspberry Chocolate Chip Cookies
Step 1: Cream Butter and Sugars
In a large bowl, beat the softened butter with both the brown sugar and granulated sugar until the mixture is light and creamy. Next, mix in the egg, followed by the vanilla extract, until everything is well blended.
Step 2: Combine Dry and Wet Ingredients
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Slowly add these dry ingredients to your wet mixture, mixing until the dough is just combined. Gently fold in the chocolate chips and the raspberries until they are evenly distributed.
Step 3: Chill and Bake the Cookies
For the best chewy texture, chill the cookie dough in the refrigerator for at least 30 minutes. Preheat your oven to 350°F (175°C). Drop spoonfuls of the chilled dough onto a prepared baking sheet. Bake for 10-14 minutes, until the edges are set and the centers still look soft. Let them cool on the baking sheet for a few minutes before moving to a wire rack.
📝 Final Note
A tiny sprinkle of flaky sea salt on top of these cookies right after they come out of the oven really enhances the chocolate flavor.