Best Nothing Cookies Recipes

HOMEMADE COOKIES

Steps:

• Preheat oven to 350 degrees.
• Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
• In a stand mixer fitted with the paddle attachment, beat the butter over medium speed. Add sweetened condensed milk and beat until fully combined and fluffy. Reduce mixer speed to low and slowly add the flour mixture, 1/2 cup at a time, stopping to scrape down the sides of the bowl if need be. Continue to mix until it is all incorporated and the dough is smooth, about 1 minute. Fold in the chocolate chips, peanut butter chips, and pretzel pieces by hand with a rubber spatula.
• Line a baking sheet with parchment paper. Form 1-inch balls and place them at least 1-inch apart on the baking sheet. Bake for 10 to 12 minutes until the bottoms of the cookies are lightly browned. Remove from the oven and let cool.
• For an extra treat, you may drizzle cajeta or dulce de leche on top.

NO BAKE COOKIES

Steps:

• Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
• Place granulated sugar, brown sugar, butter, milk and cocoa powder in a 3 quart saucepan.
• Bring to a boil over medium heat, stirring occasionally.
• Once the mixture is boiling (in the middle and around the edges of the saucepan) set a timer and boil for exactly one minute.
• Remove from heat and stir in 2 cups of the quick oats just until coated. Add in peanut butter, vanilla extract, salt, and remaining quick oats. Stir just until combined.
• Immediately begin scooping out mixture using a medium cookie scoop or two spoons.
• Drop the mixture onto the prepared baking sheets and let sit at room temperature for about 20 to 30 minutes or until the cookies are set up and firm to the touch.
• Cookies should be stored in an airtight container at room temperature for up to 1 week. They can also be stored in the fridge.

NO-BAKE COOKIES

Steps:

• Line two large sheet pans with parchment paper. In a pot, combine the sugar, milk, butter, cocoa powder and salt. Bring ingredients to a rolling boil over medium heat, stirring constantly and being careful not to let the mixture burn, then cook until the cocoa powder and sugar have fully dissolved, about 1 minute. Remove from heat.
• Add the oats, peanut butter and vanilla. Stir until well combined, then let cool for about 15 minutes. Drop heaping tablespoonfuls onto the prepared sheet pans, gently pressing the center to flatten slightly. (You should have about 36 cookies.) Chill for a few hours until firm. Store in an airtight container at room temperature for up to 1 week.

NOTHINGS

Steps:

• Beat egg whites and salt until very stiff.
• Add sugars and beat until ver stiff.
• Add vanilla.
• Fold in chocolate chips and nuts.
• Form preferred size and bake on cookie sheet for 1 hour at 200 degrees.
• Let cool in oven.

TINY, SALTY, CHOCOLATY COOKIES

Steps:

• Heat the oven to 350 degrees. Line two baking sheets with parchment paper.
• Melt the butter in a small pot over medium heat, swirling, until it's starting to foam and brown, 3 to 4 minutes. (Whisk the butter from time to time so that the solids don't stick to the bottom of the pot.) Let cool.
• Whisk the confectioners' sugar, cocoa powder and salt in a medium bowl, ridding it of as many lumps as possible. (If you really want to, feel free to sift everything.)
• Using a spatula, mix in the egg whites, whole egg and browned butter, stirring until you've got a good, smoothish mixture (any small lumps will take care of themselves), followed by the chocolate and any nuts you may want to add.
• Using a spoon, drop quarter-size blobs of dough (the texture is really somewhere between a dough and a batter) onto the baking sheet, spacing them about 2 inches apart (they spread a lot). Sprinkle with flaky salt and bake until the cookies have flattened considerably and look baked through and a little wrinkled, 6 to 8 minutes. Let cool before eating so they can firm up.