cookies | eyeheartprettythings

The best cookie you’ve ever tasted

I don’t say this lightly, these are by far the best cookies you will ever taste. As someone who doesn’t like chocolate (jaws drop in astonishment and people are constantly trying to convince me that maybe I’ve never HAD good chocolate, or maybe I just don’t like MILK chocolate… No people, I literally hate ALL chocolate.) So I have never been able to appreciate that craving one can get for a moist, chewy, delicious cookie. To me, a cookie is a cookie, no big deal. Until I made these for the first time. Then I finally understood the danger of keeping butter, flour & sugar stocked in my pantry.

Ingredients:
1 cup unsalted butter, softened
3/4 cup granulated sugar
1 cup brown sugar
1/3 cup caramel sauce
1 tbs vanilla
2 eggs
3 3/4 cups flour
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1/2 cups white chocolate chips
1 bag Werther’s chewy caramels, cut into pea size pieces
Kosher sea salt, for sprinkling

Set oven to 350 degrees. Beat together the butter, sugar & brown sugar with an electric mixer until fluffy. Mix in the caramel sauce & the vanilla. Add the eggs one at a time & mix until combined.

In a different bowl, mix together the flour, salt and baking soda. Slowly add flour mixture to your wet ingredients, blending until combined. With a spatula, gently fold in the white chocolate chips & caramel bits. Keep dough cool in the fridge until you’re ready to bake.

Scoop a spoonful of cold dough & roll into a ball. Place on a parchment paper lined baking sheet. Sprinkle with a pinch of sea salt. Bake for 12-15 minutes or until golden around edges. Remove and let cool for 5 minutes then transfer to wire rack.

Tip: For fluffier, chewier cookies, I pop the cookie sheet of dough balls into the fridge for 3 minutes before putting them in the oven to bake. The extra cold dough makes the cookies lighter & fluffier. If you want flatter more crunchy cookies, skip this step :)

You could easily modify this by adding chocolate chips instead of white chocolate, or even some broken up salted pretzel pieces might be tasty!

Recipe adapted from here.

Amazing! No-Flour No-Butter Peanut Butter Cookies

Today I woke up and felt this hankering to bake some cookies. Living in Los Angeles, it’s difficult to get excited for “Fall” weather since it’s pretty much non-existent. But the past few days, I haven’t been running the air conditioning, which translates to fall weather. So I’m excited to bust out my colored skinnies, lightweight scarves, t-shirts rather than tanks and bake me some cookies.

Unfortunately I didn’t have enough butter in my fridge to bake anything, so instead I found this recipe from The Kitchn the requires NO butter and NO flour, and they only take 10 minutes to bake. I literally whipped these bad boys up in less than 20 minutes. I am so stoked at the results. It’s a lighter, fluffier tasting peanut butter cookie. It has crunch, and right out of the oven they’re soft, warm and yummy inside.

SUPER SIMPLE recipe for delicious NO-butter and Gluten Free peanut butter cookies:

Preheat oven to 375.

Ingredients:
1 cup peanut butter
3/4 cup white sugar
1/4 cup brown sugar
1 egg
1 teaspoon baking soda
1/2 teaspoon vanilla
additional sugar for rolling

In a bowl, mix all the ingredients. With a tablespoon, scoop and roll dough into balls (it will be sticky) and roll balls in the additional sugar. Place on a parchment-lined baking sheet approximately 2″ apart and flatten slightly with a fork in a crisscross pattern. Bake for 10 minutes. Remove and let cool for about 2 minutes before removing from baking sheet.