There are days when I want freshly baked cookies but don’t have the energy to fuss with multiple bowls or complicated steps. That’s when these Lazy Chocolate Chip Cookies come to the rescue. They’re quick, minimal-effort, and taste just as good as any bakery-style treat.
These cookies are gooey, buttery, loaded with melty chocolate chips, and have that perfect balance of crisp edges with soft, chewy centers. Whether you need a last-minute dessert, a weekend treat, or a sweet fix without a big mess, this recipe never fails.
Why You’ll Love These Lazy Chocolate Chip Cookies
- Minimal cleanup with just one bowl
- Perfect for those last-minute sweet cravings
- Soft, gooey centers with golden, crispy edges
- Simple ingredients you already have in your pantry
- Ready in under 30 minutes from start to finish
Ingredients You’ll Need
- 1 box yellow cake mix
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 cup semi-sweet chocolate chips
- 1 teaspoon vanilla extract (optional but recommended)
- Pinch of salt
How I Make Lazy Chocolate Chip Cookies
1. Preheat the Oven
I preheat my oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix Everything in One Bowl
In a large mixing bowl, I combine the yellow cake mix, melted butter, eggs, vanilla extract, and a pinch of salt. I stir everything together until smooth and then fold in the chocolate chips. The dough will be thick — that’s exactly what you want.
3. Scoop and Arrange
Using a cookie scoop or spoon, I drop heaping tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
4. Bake
I bake the cookies for 10-12 minutes, until the edges are set and just starting to turn golden. The centers might look slightly soft, but they’ll firm up as they cool.
5. Cool and Enjoy
I let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack. They’re best enjoyed warm with a cold glass of milk!
My Favorite Tips for Lazy Cookie Perfection
- Don’t overbake — slightly underdone centers give you that gooey, soft bite.
- Add a sprinkle of flaky salt on top right after baking for an elevated flavor.
- Swap the chocolate chips for white chocolate, peanut butter chips, or butterscotch for a fun twist.
- Mix in nuts or M&Ms if you want extra texture and sweetness.
- Store leftovers in an airtight container for up to 4 days (if they last that long).
What to Serve with These Cookies
- A tall glass of cold milk — classic and unbeatable
- Vanilla ice cream to make cookie ice cream sandwiches
- A drizzle of melted chocolate or caramel on top for extra indulgence
- Fresh berries on the side for a bright contrast
Frequently Asked Questions
Q: Can I use a different cake mix flavor?
A: Yes! Try chocolate, white, or even spice cake mix for different variations.
Q: Can I make these cookies gluten-free?
A: You can use a gluten-free cake mix, and they turn out just as delicious.
Q: Can I freeze the dough?
A: Absolutely. Scoop dough onto a baking sheet, freeze, and then transfer to a freezer bag. Bake straight from frozen — just add a minute or two to the baking time.
Q: Can I make these into cookie bars?
A: Yes! Spread the dough in a greased 9×13-inch pan and bake for 20-25 minutes until golden and set.
The Easiest Cookies You’ll Make (and Love!)
These Lazy Chocolate Chip Cookies are my go-to when I need something sweet but simple. They prove that you don’t need fancy steps or ingredients to make a batch of irresistible cookies. With their soft centers, melty chocolate, and buttery goodness, they disappear fast — so you might want to double the recipe!
If you make them, let me know if you added your own twist. I’m already thinking about trying them with caramel bits next time!
Lazy Chocolate Chip Cookies: Effortless, Gooey, and Oh-So-Satisfying
Ingredients
- 1 cup semi-sweet chocolate chips
- 1 teaspoon vanilla extract (optional but recommended)
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Mix until well combined.
- Add the egg and vanilla extract to the mixture, stirring until fully incorporated.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the chocolate chips.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden and the centers are still soft.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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