21 Thick Cookie Recipes That’ll Make Thin Cookies Look Sad and Pathetic

Listen, thin crispy cookies have their place, but can we talk about how thick, chewy, bakery-style cookies are where it’s at? I’m talking about thick cookie recipes with soft, gooey centers and slightly crisp edges—the kind that stays warm and melty for way longer than those sad, flat discs. These 21 recipes deliver that perfect pillowy texture that makes you close your eyes with every bite. Whether you’re a chocolate chip purist or want to experiment with stuffed cookies and creative flavor combos, these recipes guarantee thickness without any guesswork. The secret? Chilling the dough, using the right fat ratios, and resisting the urge to flatten them before baking. Master these techniques and you’ll never settle for wimpy cookies again.

1. Classic Thick Chocolate Chip Cookies

The gold standard that makes every other cookie jealous.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 2 eggs
• 2 tsp vanilla extract
• 2 cups chocolate chips

Step-by-Step Instructions

1. Mix flour, baking soda, and salt in a bowl.
2. Cream butter with both sugars until fluffy.
3. Beat in eggs and vanilla.
4. Gradually mix in flour mixture.
5. Fold in chocolate chips.
6. Refrigerate dough for at least 2 hours or overnight—this is non-negotiable for thickness!
7. Preheat oven to 375°F.
8. Scoop large balls of dough (about 3 tablespoons each) onto baking sheets.
9. Don’t flatten them!
10. Bake 11-13 minutes until edges are golden but centers look slightly underdone.
11. Let cool on baking sheet for 5 minutes before transferring.

Why You’ll Love It

These are thick, chewy, and absolutely perfect. The chilling step is crucial—it prevents spreading and creates that bakery-style puffiness. I once skipped the chilling because I was impatient, and they came out flat. Learn from my mistakes 🙂

2. Levain Bakery Copycat Cookies

The famous New York cookies you can make at home.

Ingredients

• 1 cup cold butter, cubed
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 1 1/2 tsp vanilla
• 2 cups cake flour
• 1 3/4 cups bread flour
• 1 tsp baking soda
• 1 tsp salt
• 2 cups chocolate chips
• 1 cup chopped walnuts

Step-by-Step Instructions

1. Cream cold butter with both sugars—keep butter cold for thickness.
2. Beat in eggs and vanilla.
3. Mix both flours, baking soda, and salt.
4. Stir dry ingredients into wet ingredients.
5. Fold in chocolate chips and walnuts.
6. Form into 6-ounce balls—yes, they’re huge!
7. Refrigerate for 30 minutes.
8. Bake at 410°F for 10-12 minutes.
9. Centers will look very underdone—that’s correct!

Why You’ll Love It

These are absolutely massive and ridiculously indulgent. The combination of cake flour and bread flour creates the perfect texture—soft but with structure. They’re worth every single calorie.

3. Brown Butter Thick Cookies

Nutty, caramel-y, and next-level delicious.

Ingredients

• 1 cup butter (for browning)
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 2 tsp vanilla
• 2 1/2 cups flour
• 1 tsp baking soda
• 1 tsp cornstarch
• 3/4 tsp salt
• 1 1/2 cups chocolate chips

Step-by-Step Instructions

1. Brown butter in a saucepan over medium heat until it smells nutty and turns golden.
2. Let cool to room temperature.
3. Beat brown butter with both sugars.
4. Add eggs and vanilla.
5. Mix flour, baking soda, cornstarch, and salt.
6. Stir dry ingredients into wet ingredients.
7. Fold in chocolate chips.
8. Refrigerate dough for 2 hours.
9. Bake at 350°F for 12-14 minutes.

Why You’ll Love It

The brown butter adds this incredible depth of flavor that regular cookies just can’t match. The cornstarch helps keep them thick and soft. These are my go-to when I want to impress someone.

4. Peanut Butter Stuffed Chocolate Cookies

Two cookies in one, because why settle for less?

Ingredients

For chocolate dough:

• 1 cup butter, softened
• 1 cup sugar
• 1 cup brown sugar
• 2 eggs
• 2 tsp vanilla
• 2 cups flour
• 3/4 cup cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt

For peanut butter filling:

• 1 cup peanut butter
• 1/2 cup powdered sugar
• 1/4 cup butter, softened

Step-by-Step Instructions

1. Make chocolate cookie dough by creaming butter and sugars.
2. Add eggs and vanilla.
3. Mix flour, cocoa, baking soda, and salt, then combine.
4. Refrigerate chocolate dough.
5. Mix peanut butter filling ingredients until smooth.
6. Roll filling into small balls and freeze for 15 minutes.
7. Wrap chocolate dough around each peanut butter ball.
8. Bake at 350°F for 12-14 minutes.

Why You’ll Love It

The peanut butter center stays creamy while the chocolate cookie gets perfectly chewy. They’re like homemade Reese’s in thick cookie form. People lose their minds when they bite into these.

5. Snickerdoodle Thick Cookies

Cinnamon sugar heaven in the thickest format possible.

Ingredients

• 1 cup butter, softened
• 1 1/2 cups sugar
• 2 eggs
• 2 tsp vanilla
• 2 3/4 cups flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• 1/4 tsp salt

For coating:

• 1/4 cup sugar
• 2 tbsp cinnamon

Step-by-Step Instructions

1. Cream butter and sugar until fluffy.
2. Beat in eggs and vanilla.
3. Mix flour, cream of tartar, baking soda, and salt.
4. Combine wet and dry ingredients.
5. Refrigerate dough for 1 hour.
6. Mix cinnamon and sugar in a shallow bowl.
7. Roll dough into large balls and coat in cinnamon sugar.
8. Bake at 375°F for 10-12 minutes.

Why You’ll Love It

The cream of tartar gives them that signature tangy snickerdoodle flavor and helps them stay thick. The cinnamon sugar coating creates this amazing crackly exterior. IMO, these are dangerously addictive.

6. White Chocolate Macadamia Nut Thick Cookies

Fancy bakery vibes without leaving your kitchen.

Ingredients

• 1 cup butter, softened
• 3/4 cup sugar
• 3/4 cup brown sugar
• 2 eggs
• 1 tsp vanilla
• 2 1/4 cups flour
• 1 tsp baking soda
• 1 tsp salt
• 1 1/2 cups white chocolate chips
• 1 cup chopped macadamia nuts

Step-by-Step Instructions

1. Cream butter with both sugars.
2. Beat in eggs and vanilla.
3. Mix flour, baking soda, and salt.
4. Combine wet and dry ingredients.
5. Fold in white chocolate chips and macadamia nuts.
6. Refrigerate for 2 hours.
7. Scoop large portions onto baking sheets.
8. Bake at 350°F for 11-13 minutes.

Why You’ll Love It

The combo of sweet white chocolate and buttery macadamias is sophisticated and delicious. These always disappear first at parties. Some people toast the macadamias first, which adds even more flavor.

7. Triple Chocolate Thick Cookies

For when regular chocolate chip cookies aren’t chocolatey enough.

Ingredients

• 1 cup butter, softened
• 1 cup sugar
• 1 cup brown sugar
• 2 eggs
• 2 tsp vanilla
• 2 cups flour
• 3/4 cup cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup chocolate chips
• 1 cup chocolate chunks

Step-by-Step Instructions

1. Cream butter with both sugars.
2. Add eggs and vanilla.
3. Mix flour, cocoa powder, baking soda, and salt.
4. Combine wet and dry ingredients.
5. Fold in chocolate chips and chunks.
6. Refrigerate dough for 1-2 hours.
7. Bake at 350°F for 11-13 minutes.
8. Centers will look slightly underdone—perfect!

Why You’ll Love It

Three different chocolate elements create this intensely fudgy experience. They’re rich, decadent, and stay soft for days. These are my emotional support cookies.

8. Oatmeal Raisin Thick Cookies

The underrated classic, but make it thick and chewy.

Ingredients

• 1 cup butter, softened
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 1 tsp vanilla
• 1 1/2 cups flour
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp salt
• 3 cups old-fashioned oats
• 1 1/2 cups raisins

Step-by-Step Instructions

1. Cream butter with both sugars.
2. Beat in eggs and vanilla.
3. Mix flour, baking soda, cinnamon, and salt.
4. Stir dry ingredients into wet ingredients.
5. Fold in oats and raisins.
6. Refrigerate for 30 minutes.
7. Scoop large portions onto baking sheets.
8. Bake at 350°F for 12-14 minutes.

Why You’ll Love It

The extra oats make these incredibly hearty and thick. They’re soft, chewy, and actually stay fresh for over a week in an airtight container. FYI, you can swap raisins for chocolate chips if you’re one of those people.

9. S’mores Thick Cookies

Campfire nostalgia in thick cookie form.

Ingredients

• 1 cup butter, softened
• 3/4 cup sugar
• 3/4 cup brown sugar
• 2 eggs
• 2 tsp vanilla
• 2 cups flour
• 1 cup graham cracker crumbs
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup chocolate chips
• 1 cup mini marshmallows

Step-by-Step Instructions

1. Cream butter with both sugars.
2. Beat in eggs and vanilla.
3. Mix flour, graham cracker crumbs, baking soda, and salt.
4. Combine wet and dry ingredients.
5. Fold in chocolate chips.
6. Refrigerate for 1 hour.
7. Scoop dough onto baking sheets.
8. Bake at 350°F for 10 minutes.
9. Remove from oven and press marshmallows into tops.
10. Return to oven for 2 more minutes.

Why You’ll Love It

The graham cracker crumbs add texture and authentic s’mores flavor. The marshmallows get perfectly toasted on top. These bring back all the camping memories without the mosquitoes.

10. Nutella Stuffed Thick Cookies

Hidden Nutella center that oozes when you bite in.

Ingredients

• 1 cup butter, softened
• 1 cup sugar
• 1/2 cup brown sugar
• 2 eggs
• 2 tsp vanilla
• 2 1/2 cups flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup Nutella (for stuffing)

Step-by-Step Instructions

1. Cream butter with both sugars.
2. Add eggs and vanilla.
3. Mix flour, baking soda, and salt.
4. Combine wet and dry ingredients.
5. Refrigerate dough for 1 hour.
6. Scoop a tablespoon of Nutella onto a piece of dough.
7. Wrap dough around Nutella and seal completely.
8. Place seam-side down on baking sheet.
9. Bake at 350°F for 12-14 minutes.

Why You’ll Love It

The warm Nutella center is absolutely divine. Make sure you seal them well or the Nutella will leak out (ask me how I know). These are guaranteed crowd-pleasers.

11. Salted Caramel Thick Cookies

Sweet, salty, and ridiculously indulgent.

Ingredients

• 1 cup butter, softened
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 2 tsp vanilla
• 2 1/4 cups flour
• 1 tsp baking soda
• 1 tsp sea salt
• 1 cup caramel chips
• Flaky sea salt for topping

Step-by-Step Instructions

1. Cream butter with both sugars.
2. Beat in eggs and vanilla.
3. Mix flour, baking soda, and salt.
4. Combine wet and dry ingredients.
5. Fold in caramel chips.
6. Refrigerate for 2 hours.
7. Bake at 350°F for 11-13 minutes.
8. Immediately sprinkle with flaky sea salt when they come out of the oven.

Why You’ll Love It

The salt elevates the caramel flavor to a whole new level. They’re sweet but not cloying, thanks to that salt balance. These are my fancy dinner party cookies.

12. Red Velvet Thick Cookies

All the red velvet cake flavor without turning on the oven for a full cake.

Ingredients

• 1 cup butter, softened
• 1 1/2 cups sugar
• 2 eggs
• 2 tbsp red food coloring
• 1 tsp vanilla
• 2 1/4 cups flour
• 3 tbsp cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup white chocolate chips

Step-by-Step Instructions

1. Cream butter and sugar.
2. Beat in eggs, food coloring, and vanilla.
3. Mix flour, cocoa powder, baking soda, and salt.
4. Combine wet and dry ingredients.
5. Fold in white chocolate chips.
6. Refrigerate for 1 hour.
7. Bake at 350°F for 11-13 minutes.

Why You’ll Love It

They’re vibrant, festive, and taste like red velvet cake. The white chocolate chips add sweetness that plays perfectly with the cocoa. These are perfect for Valentine’s Day or Christmas.

13. Pumpkin Spice Thick Cookies

Fall in a cookie, but thick enough to actually be satisfying.

Ingredients

• 1 cup butter, softened
• 1 cup sugar
• 1/2 cup brown sugar
• 1 cup pumpkin puree (not pie filling!)
• 1 egg
• 1 tsp vanilla
• 2 3/4 cups flour
• 1 tsp baking soda
• 2 tsp pumpkin pie spice
• 1/2 tsp salt
• 1 cup chocolate chips

Step-by-Step Instructions

1. Cream butter with both sugars.
2. Beat in pumpkin puree, egg, and vanilla.
3. Mix flour, baking soda, pumpkin pie spice, and salt.
4. Combine wet and dry ingredients.
5. Fold in chocolate chips.
6. Refrigerate for at least 2 hours—pumpkin makes dough wet, so chilling is crucial.
7. Bake at 350°F for 13-15 minutes.

Why You’ll Love It

They’re pillowy soft with warm fall spices. The pumpkin keeps them moist for days. Some people leave out the chocolate chips, but I think they’re essential for balance.

14. Cookies and Cream Thick Cookies

Oreos inside cookies. That’s it. That’s the pitch.

Ingredients

• 1 cup butter, softened
• 1 cup sugar
• 1/2 cup brown sugar
• 2 eggs
• 2 tsp vanilla
• 2 1/4 cups flour
• 1 tsp baking soda
• 1/2 tsp salt
• 2 cups chopped Oreos
• 1 cup white chocolate chips

Step-by-Step Instructions

1. Cream butter with both sugars.
2. Beat in eggs and vanilla.
3. Mix flour, baking soda, and salt.
4. Combine wet and dry ingredients.
5. Fold in chopped Oreos and white chocolate chips.
6. Refrigerate for 1 hour.
7. Bake at 350°F for 11-13 minutes.

Why You’ll Love It

The Oreo pieces stay crunchy and add amazing texture. The white chocolate complements the cookies and cream flavor perfectly. My nephew calls these “the best cookies in the universe,” which is high praise from a seven-year-old.

15. Lemon Thick Cookies

Bright, zesty, and perfect when you want something not chocolate.

Ingredients

• 1 cup butter, softened
• 1 1/2 cups sugar
• 2 eggs
• Zest of 3 lemons
• 1/4 cup lemon juice
• 2 3/4 cups flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• Powdered sugar for rolling

Step-by-Step Instructions

1. Cream butter and sugar.
2. Beat in eggs, lemon zest, and lemon juice.
3. Mix flour, baking powder, baking soda, and salt.
4. Combine wet and dry ingredients.
5. Refrigerate for 1-2 hours.
6. Roll dough balls in powdered sugar.
7. Bake at 350°F for 12-14 minutes.

Why You’ll Love It

They’re tangy, sweet, and refreshing. The powdered sugar creates a beautiful crackled exterior. These are perfect for spring and summer when you want something lighter than chocolate.

16. Maple Bacon Thick Cookies

Sweet and savory in the best possible way.

Ingredients

• 1 cup butter, softened
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 1/4 cup maple syrup
• 1 tsp vanilla
• 2 1/2 cups flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup cooked bacon, crumbled
• 1 cup chocolate chips

Step-by-Step Instructions

1. Cream butter with both sugars.
2. Beat in eggs, maple syrup, and vanilla.
3. Mix flour, baking soda, and salt.
4. Combine wet and dry ingredients.
5. Fold in bacon and chocolate chips.
6. Refrigerate for 1 hour.
7. Bake at 350°F for 11-13 minutes.

Why You’ll Love It

The bacon adds this incredible savory crunch that balances the sweet maple flavor. Skeptics always convert after one bite. These are conversation starters at every party.

17. Coconut Cream Thick Cookies

Tropical vacation energy in cookie form.

Ingredients

• 1 cup butter, softened
• 1 cup sugar
• 1/2 cup brown sugar
• 2 eggs
• 1 tsp coconut extract
• 2 1/4 cups flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups shredded coconut
• 1 cup white chocolate chips

Step-by-Step Instructions

1. Cream butter with both sugars.
2. Beat in eggs and coconut extract.
3. Mix flour, baking soda, and salt.
4. Combine wet and dry ingredients.
5. Fold in shredded coconut and white chocolate chips.
6. Refrigerate for 1 hour.
7. Bake at 350°F for 11-13 minutes.

Why You’ll Love It

The coconut flavor is prominent but not overwhelming. The white chocolate adds sweetness that complements the coconut perfectly. These taste like sunshine.

18. Espresso Chocolate Chunk Thick Cookies

Coffee and chocolate—the ultimate power couple.

Ingredients

• 1 cup butter, softened
• 1 cup sugar
• 1 cup brown sugar
• 2 eggs
• 2 tsp vanilla
• 2 tbsp instant espresso powder
• 2 1/4 cups flour
• 1 tsp baking soda
• 1/2 tsp salt
• 2 cups dark chocolate chunks

Step-by-Step Instructions

1. Cream butter with both sugars.
2. Beat in eggs, vanilla, and espresso powder.
3. Mix flour, baking soda, and salt.
4. Combine wet and dry ingredients.
5. Fold in chocolate chunks.
6. Refrigerate for 2 hours.
7. Bake at 350°F for 11-13 minutes.

Why You’ll Love It

The espresso intensifies the chocolate flavor without making them taste like coffee. They’re sophisticated and perfect with afternoon coffee or a nightcap. The dark chocolate chunks stay melty and amazing.

19. Funfetti Thick Cookies

Birthday vibes any day of the year.

Ingredients

• 1 cup butter, softened
• 1 1/2 cups sugar
• 2 eggs
• 2 tsp vanilla
• 1 tsp almond extract
• 2 3/4 cups flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup rainbow sprinkles

Step-by-Step Instructions

1. Cream butter and sugar.
2. Beat in eggs, vanilla, and almond extract.
3. Mix flour, baking powder, and salt.
4. Combine wet and dry ingredients.
5. Gently fold in sprinkles—don’t overmix or colors will bleed.
6. Refrigerate for 1 hour.
7. Bake at 350°F for 11-13 minutes.

Why You’ll Love It

They’re festive, fun, and guaranteed to make you smile. The almond extract adds something special that regular sugar cookies don’t have. Kids obviously love these, but so do adults with inner children.

20. Browned Butter Toffee Thick Cookies

Sophisticated, nutty, and loaded with toffee bits.

Ingredients

• 1 cup butter (for browning)
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 2 tsp vanilla
• 2 1/2 cups flour
• 1 tsp baking soda
• 1 tsp cornstarch
• 3/4 tsp salt
• 1 1/2 cups toffee bits

Step-by-Step Instructions

1. Brown butter and let cool to room temperature.
2. Beat brown butter with both sugars.
3. Add eggs and vanilla.
4. Mix flour, baking soda, cornstarch, and salt.
5. Combine wet and dry ingredients.
6. Fold in toffee bits.
7. Refrigerate for 2 hours.
8. Bake at 350°F for 12-14 minutes.

Why You’ll Love It

The brown butter and toffee combo is absolutely magical. They’re buttery, crunchy, and impossibly rich. These are my go-to gift cookies because they feel fancy.

21. Kitchen Sink Thick Cookies

When you can’t decide, throw everything in.

Ingredients

• 1 cup butter, softened
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 2 tsp vanilla
• 2 1/4 cups flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup chocolate chips
• 1 cup M&Ms
• 1 cup pretzels, broken
• 1/2 cup toffee bits
• 1/2 cup shredded coconut

Step-by-Step Instructions

1. Cream butter with both sugars.
2. Beat in eggs and vanilla.
3. Mix flour, baking soda, and salt.
4. Combine wet and dry ingredients.
5. Fold in all the mix-ins—yes, all of them.
6. Refrigerate for 1 hour.
7. Bake at 350°F for 12-14 minutes.

Why You’ll Love It

Every bite is different thanks to all the mix-ins. The pretzels add saltiness and crunch, the coconut adds texture, and everything works together somehow. These are chaotic delicious.

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These 21 thick cookie recipes prove that size absolutely matters when it comes to cookies. From classic chocolate chip to creative stuffed varieties, these recipes deliver that bakery-style thickness we all crave. The key to success? Always chill your dough, don’t flatten the balls before baking, and resist the urge to overbake—slightly underdone centers create that perfect chewy texture. Whether you’re batch-baking for the week or making a single recipe for immediate consumption (no judgment), these thick cookies will never disappoint. Now if you’ll excuse me, I have some brown butter toffee cookies calling my name, and they’re not going to eat themselves.