Have a cookie craving that just won’t go away? We’re bringing back this post featuring two quick 5-ingredient cookies! As a bonus, one of them is gluten-free. You know you want some. In fact, they’re so easy, why not make both? Time to get baking!

 

 
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!

 
 
 

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!)

 
 
 

Ok, so dump everything into a bowl …

 
 
 

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

 
 
 

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.

 
 
 

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

 
 
 

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

 
 
 

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.

 
 
 

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.

 
 
 

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!)

 
 
 

You know the drill: dump everything into a bowl …

 
 
 

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.

 
 
 

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.

 
 
 

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

 
 
 

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.

 
 
 

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

 
 
 

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

 

Printable Recipe

 
 
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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.