Who doesn’t love an easy, no-fuss recipe? This One Bowl, No Mixer method is perfect for those busy days when you want to enjoy homemade baked goods without a lot of cleanup or complicated steps. Whether you’re craving cookies, brownies, or cakes, this approach simplifies everything into a one-bowl wonder that doesn’t even require an electric mixer! Get ready to bake with ease and enjoy delicious treats in no time.
Ingredients
(For One Bowl, No Mixer chocolate chip cookies as an example)
-
1 cup (2 sticks) unsalted butter, softened
-
1 cup granulated sugar
-
1 cup packed brown sugar
-
2 large eggs
-
1 teaspoon vanilla extract
-
2 ½ cups all-purpose flour
-
1 teaspoon baking soda
-
¼ teaspoon salt
-
2 cups semi-sweet chocolate chips
Substitutions
-
Butter – Swap with coconut oil or vegetable oil for a dairy-free option.
-
Sugar – Use coconut sugar or a sugar substitute for a healthier alternative.
-
Chocolate Chips – Try dark chocolate, white chocolate, or even peanut butter chips!
-
Eggs – Use flax eggs or chia eggs for a vegan alternative.
How to Make One Bowl, No Mixer! Chocolate Chip Cookies
Step 1: Prepare the Dough
-
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
-
In a large mixing bowl, combine softened butter, granulated sugar, and brown sugar. Stir well until everything is fully combined and smooth.
-
Add the eggs and vanilla extract, and stir until well incorporated.
-
Sift in the flour, baking soda, and salt, and mix until just combined. Be careful not to over-mix the dough.
-
Fold in the chocolate chips.
Step 2: Scoop and Bake
-
Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
-
Bake for 10-12 minutes, or until the edges are golden brown. The centers may look slightly underdone, but they will set as they cool.
Step 3: Cool and Enjoy!
-
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy with a glass of milk or your favorite beverage!
Mix-Ins & Additions
-
Nuts – Add walnuts, pecans, or almonds to the dough for a crunchy twist.
-
Dried Fruit – Try adding raisins, cranberries, or coconut flakes for extra flavor.
-
Candy Pieces – Mix in M&Ms, caramel chunks, or peanut butter cups for fun variations.
Recipe Tips
-
Softened butter – Ensure your butter is softened to room temperature for easy mixing.
-
Don’t over-mix – Stir the dough until just combined to keep the cookies soft and chewy.
-
Chill the dough – If you have time, chill the dough for 30 minutes to enhance the flavor and prevent spreading too much.
Storage Instructions
Room Temperature:
Store cookies in an airtight container for up to 1 week.
Freezing:
Freeze cookie dough balls on a baking sheet for 1 hour, then transfer them to a freezer-safe bag. They can be baked straight from the freezer!
Reheating:
Reheat in the microwave for 10-15 seconds for warm, fresh cookies.
Recipe Variations
-
One Bowl, No Mixer Banana Bread – Replace the chocolate chips with mashed bananas and add cinnamon for a delicious twist.
-
No-Mixer Brownies – Use cocoa powder and melted butter for a fudgy brownie recipe.
-
Vegan One-Bowl Cookies – Use flax eggs, dairy-free butter, and dark chocolate for a plant-based treat.
FAQs
Can I use a hand mixer instead of stirring by hand?
Absolutely! While this recipe doesn’t require a mixer, you can use a hand mixer for convenience.
Can I make this recipe gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup.
How do I know when my cookies are done?
The edges should be golden brown, and the centers should look slightly soft. They will firm up as they cool.
One Bowl, No Mixer baking is a game-changer for quick and easy desserts without the hassle. Perfect for busy days or beginner bakers, this method ensures that you get delicious treats with minimal effort and cleanup!
One Bowl, No Mixer!
Equipment
- 9x13-inch baking pan
- Mixing bowls
- Wooden spoon or spatula
- Measuring cups & spoons
- Parchment paper
Ingredients
For the Brownie Layer:
- ½ cup 1 stick unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ tsp salt
- ¼ tsp baking powder
For the Cookie Layer:
- ½ cup 1 stick unsalted butter, softened
- ½ cup brown sugar packed
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1¼ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup chocolate chips
Instructions
Step 1: Preheat & Prepare the Pan
- Preheat your oven to 350°F (175°C).
- Line a 9x13-inch baking pan with parchment paper and lightly grease it.
Step 2: Make the Brownie Layer
- In a large mixing bowl, whisk together the melted butter, sugar, eggs, and vanilla until smooth.
- Add the cocoa powder, flour, salt, and baking powder, and stir until well combined.
- Spread the brownie batter evenly into the prepared pan.
Step 3: Make the Cookie Dough
- In the same bowl (no need to clean it!), whisk together softened butter, brown sugar, granulated sugar until creamy.
- Add the egg and vanilla extract, and mix well.
- Stir in the flour, baking soda, and salt, then fold in the chocolate chips.
Step 4: Assemble & Bake
- Drop spoonfuls of cookie dough over the brownie batter and gently spread it out.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let the brookies cool completely in the pan before slicing into bars.
Pro Tips:
- ✔ Use a silicone spatula or wooden spoon for easy mixing—no mixer required!
- ✔ Slightly underbake the brookies for extra fudginess.
- ✔ Chill the bars for cleaner cuts before slicing.
Storage & Freezing Tips:
- Store: Keep in an airtight container at room temp for up to 4 days.
- Freeze: Freeze for up to 3 months, wrap each piece individually.
