There’s something wonderfully nostalgic about cookies made in a hurry, isn’t there? I first stumbled upon this Quick Stovetop Cookies recipe during a particularly busy week. With everything happening, I craved something sweet but didn’t have the time—or energy—for a complicated baking session. These cookies, made directly on the stovetop, allow you to whip up a delicious treat in mere minutes. Whether you’re a busy parent looking to satisfy picky eaters or someone who just loves easy, scrumptious snacks, this recipe is your new best friend.
Why you’ll love this dish
What makes these stovetop cookies so special? For starters, they come together incredibly quickly. Within about 15 minutes, you can have warm cookies right from your skillet, perfect for satisfying unexpected sweet cravings. They’re also budget-friendly, requiring just a handful of common ingredients you likely already have in your pantry. Plus, they are absolutely kid-approved—my little ones love these cookies just as much as I do!
“These Quick Stovetop Cookies are my go-to when I need a sweet fix fast! They have this delightful soft texture, and my kids can’t get enough of them!” – Happy Baker
The cooking process explained
Making these cookies is not just a treat but also a delightful experience. It’s straightforward, beginning with a simple whisking and mixing process. The ingredients blend harmoniously to form a dough, which is then cooked in a skillet. As you drop spoonfuls of dough onto the hot surface, the kitchen fills with the comforting aroma of baking cookies. In just a few minutes, you’ll flip them over to reveal a lightly browned surface—a true, warm hug in cookie form.
What you’ll need
Here’s a quick list of ingredients for your stovetop cookie adventure:
- 1 large egg
- 1 pinch of salt
- 100g (1/2 cup) granulated sugar
- 1 teaspoon vanilla sugar or 1/2 teaspoon vanilla extract
- 60g (1/4 cup) sour cream (any fat content)
- 30ml (2 tablespoons) vegetable oil
- 200g (1 2/3 cups) all-purpose flour
- 1 teaspoon baking powder
You can easily swap out the sour cream with Greek yogurt for a tangy kick or use coconut oil instead of vegetable oil for a subtle flavor twist.
