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Two Quick Solutions for a Sudden Cookie Fix

Posted by in Baking, Step-by-Step Recipes

Tasty Kitchen Blog: Gluten Free Peanut Butter Cookies and Easy Nutella Cookies with Sea Salt

 
Let’s face it, some days you just need a quick cookie fix.

Maybe your kid is having a party at school, or maybe it’s a co-worker’s birthday at the office. Or maybe it’s just been a really long week, and you’re in the mood for a cookie or two without having to spend all day in the kitchen. Tasty Kitchen to the rescue!

I did a super quick search and found not one, but two delicious cookie recipes on Tasty Kitchen; each has just 5 ingredients and can be made in less than 30 minutes from start to finish. That’s what I call a fabulous quick cookie fix.

First up is Tasty Kitchen member Desserts by Juliette’s recipe for Gluten-Free Peanut Butter Cookies. There’s just something about a plate of peanut butter cookies and a tall glass of milk that is reminiscent of being a kid…maybe that’s why almost everyone I know is crazy about them! Juliette’s version is really lovely; it lets the flavor of peanut butter shine through, and a touch of sea salt finishes them perfectly.

Like I said, they couldn’t be easier to make, so let’s get started!

 
 
 
Tasty Kitchen Blog: Gluten Free Peanut Butter Cookies and Easy Nutella Cookies with Sea Salt

To make them, you’ll need: peanut butter, sugar, an egg, vanilla, and coarse sea salt. And yes, I know that is a crazy-big bottle of vanilla!

(Don’t forget to preheat your oven to 350F and line a baking sheet with parchment paper!)

 
 
 
Tasty Kitchen Blog: Gluten Free Peanut Butter Cookies and Easy Nutella Cookies with Sea Salt

Ok, so dump everything into a bowl …

 
 
 
Tasty Kitchen Blog: Gluten Free Peanut Butter Cookies and Easy Nutella Cookies with Sea Salt

And beat it up! (I used a handheld electric mixer for this; no need to dirty a stand mixer.)

 
 
 
Tasty Kitchen Blog: Gluten Free Peanut Butter Cookies and Easy Nutella Cookies with Sea Salt

Spoon the dough by the tablespoon onto the prepared baking sheet, leaving about 2 inches between each (I got 12 cookies on 1 half-sheet pan). Oh, and I want to mention, I find that a 1-tablespoon-sized ice cream scoop is the easiest (and fastest!) way to scoop out the dough.

 
 
 
Tasty Kitchen Blog: Gluten Free Peanut Butter Cookies and Easy Nutella Cookies with Sea Salt

Flatten each dough ball slightly with a fork, making a cross-hatch pattern.

 
 
 
Tasty Kitchen Blog: Gluten Free Peanut Butter Cookies and Easy Nutella Cookies with Sea Salt

And then sprinkle the tops with sea salt. (They’re looking pretty good already, right?)

 
 
 
Tasty Kitchen Blog: Gluten Free Peanut Butter Cookies and Easy Nutella Cookies with Sea Salt

Bake until the cookies are golden brown on the bottom, set along the outside, and a touch doughy in the center, because they’ll harden as they cool. (This took about 8 to 9 minutes in my oven.) Cool the cookies slightly on the tray before removing. I got exactly 28 cookies out of this recipe.

 
 
 
Tasty Kitchen Blog: Gluten Free Peanut Butter Cookies and Easy Nutella Cookies with Sea Salt

Such a delicious classic.

Those cookies come together so easily and you might just want to make another quick batch. If you do, Tasty Kitchen member Monique of Ambitious Kitchen has you covered with her recipe for Easy Nutella Cookies with Sea Salt. Nutella + sea salt = a very tasty combo indeed.

 
 
 
Tasty Kitchen Blog: Gluten Free Peanut Butter Cookies and Easy Nutella Cookies with Sea Salt

To whip them up, get out Nutella, flour, brown sugar, an egg, and coarse sea salt.

(Don’t forget to preheat your oven to 350F and line a baking sheet with parchment paper!)

 
 
 
Tasty Kitchen Blog: Gluten Free Peanut Butter Cookies and Easy Nutella Cookies with Sea Salt

You know the drill: dump everything into a bowl …

 
 
 
Tasty Kitchen Blog: Gluten Free Peanut Butter Cookies and Easy Nutella Cookies with Sea Salt

And again beat it with your handheld electric mixer. Once it’s mixed, cover the bowl and stick it in the freezer to chill for 10 minutes. Go brew a pot of coffee because in about 20 minutes, you’re going to be glad you did.

 
 
 
Tasty Kitchen Blog: Gluten Free Peanut Butter Cookies and Easy Nutella Cookies with Sea Salt

Roll the dough into 1-inch balls (I used my 1-tablespoon-sized ice cream scoop again), and line the balls up at least 2 inches apart on the prepared baking sheet.

 
 
 
Tasty Kitchen Blog: Gluten Free Peanut Butter Cookies and Easy Nutella Cookies with Sea Salt

At this point I sprinkled on the sea salt, but you could wait to do it until after the cookies are baked.

 
 
 
Tasty Kitchen Blog: Gluten Free Peanut Butter Cookies and Easy Nutella Cookies with Sea Salt

Pop the cookies into the oven and bake until they’re set along the outside and slightly doughy in the center (this took about 8 to 9 minutes in my oven). Remember to cool the cookies slightly on the tray before removing! I got exactly 22 cookies from this recipe.

 
 
 
Tasty Kitchen Blog: Gluten Free Peanut Butter Cookies and Easy Nutella Cookies with Sea Salt

Now grab a hot cup of coffee (or a cold glass of milk) and enjoy a couple of those beauties.

 
 
 
Tasty Kitchen Blog: Gluten Free Peanut Butter Cookies and Easy Nutella Cookies with Sea Salt

Or serve them up together! I think these two kinds of cookies complement each other in a fun, contrasting sort of way. Peanut butter and Nutella are delicious together (as anyone who has ever eaten a peanut butter and Nutella sandwich can attest to!). Plus the sea salt on both cookies pulls the two together.

But either kind of cookie is fabulous enough to stand alone if you just want to try one kind. The peanut butter cookies are perfect if you’re baking for a gluten-free crowd, and the Nutella cookies are great if you’re baking for people with peanut butter allergies! There is something for everyone.

How is that for a perfect quick cookie fix?

Now go ahead and grab that cup of coffee (or tall glass of milk). I’ll share a couple cookies with you.

 
 

Printable Recipe

Gluten Free Peanut Butter Cookies

See the full recipe post on Desserts by Juliette’s site!
5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 12

12

Description

These peanut butter cookies taste absolutely divine and you would never be able to guess that they are flourless and gluten-free. They are creamy and delicious, definitely worth trying out.

Ingredients

  • 1 cup Creamy Peanut Butter
  • 1 cup Granulated Sugar
  • 1  Egg
  • 1 teaspoon Vanilla Extract
  • Coarse Sea Salt

Preparation Instructions

1. Preheat oven to 350ºF. Line a baking sheet with parchment paper and set aside.
2. Beat peanut butter, sugar, egg, and vanilla until fully incorporated. Spoon 1 tablespoon of mixture 1 inch apart on the baking sheet. Flatten with fork, making a crosshatch pattern on the cookies. Sprinkle coarse salt over the top of the cookies
3. Bake for 10 minutes; they should still be soft to the touch when removed from oven. Let cool.

 

Printable Recipe

Easy Nutella Cookies with Sea Salt

See the full recipe post on Monique of Ambitious Kitchen’s site!
4.80 Mitt(s) 5 Rating(s)5 votes, average: 4.80 out of 55 votes, average: 4.80 out of 55 votes, average: 4.80 out of 55 votes, average: 4.80 out of 55 votes, average: 4.80 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 12

12

Description

Easy, fudgy 5-ingredient Nutella Cookies with Sea Salt. In your belly in 25 minutes!

Ingredients

  • 1 cup Nutella
  • 2 Tablespoons Brown Sugar
  • 1  Egg
  • ½ cups Plus 1 Tablespoon Flour
  • Coarse Sea Salt, For Sprinkling

Preparation Instructions

Preheat oven to 350ºF.

Combine all ingredients except salt in a large bowl with electric mixer until well combined. Place dough in freezer for 10 minutes.

After 10 minutes, roll dough into approximately 1-inch balls, place on ungreased baking sheet at least 2 inches apart and bake for 8-10 minutes. Remove from oven and let cool for a few minutes until cookies are set, then very carefully transfer to a wire rack. Generously sprinkle with sea salt.

 
 
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Faith Gorsky is the writer, receipt developer, photographer, and food stylist behind the blog An Edible Mosaic, and the cookbook author of An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair (Tuttle Publishing; November 2012). She was born, raised, and spent most of her life in Upstate New York, and she currently lives in Kuwait. When it comes to cooking, her favorite thing to do is go into the kitchen hungry, open the fridge, and start creating. She loves to travel, especially to places steeped in rich culture and history. She also enjoys reading (cookbooks mostly), vintage shopping (especially in old markets), watching movies (of all genres), and is enamored with ancient cultures (especially Rome and Egypt.

 

3 Comments

Leave a Comment

Kathy H. on 1.13.2014

These look great! I have that same crazy big bottle of vanilla in my kitchen at all times, but mine is the vanilla bean paste (also Nielsen-Massey). I will never go back to the regular extract again….the paste is amazing! If you haven’t tried it, you should sometime! It’s especially great for frostings, creme brûlée, etc, because you can see the vanilla bean specks. Yum!

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Patricia @ ButterYum on 1.13.2014

Oh my – I did not need to see those Nutella cookies…. now that’s all I’m going to think about. Yummmmm.

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The Suzzzz on 1.13.2014

When I have a free day (which is almost never) I like to knock out batches of different cookie dough, roll it, and freeze it. Then when I get the urge to have a cookie I can pull one frozen cookie dough ball out and bake it in the toaster oven…instead of making and eating a whole batch. I’ve found that most cookie recipes bake better from frozen and usually only require 1 to 2 minutes more in baking time than the original recipe. It is also handy to have the frozen dough on hand in case of an unexpected potluck invitation or I need a quick dessert to add to a meal I’m taking to someone. One of my favorite things to do with frozen chocolate chip cookie dough is drop them into chocolate cupcake batter. The dough will stay raw while the cake bakes around it.