Wednesday, January 9, 2013
In the Chronicle: Quick Nutella or Biscoff Cookies
This week's Chronicle recipe is a delicious, Quick Cookie recipe.
I first attempted the recipe as what I would call a "Pinterest fail." You know, you hear about it all the time. Something is pinned and re-pinned on Pinterest and it looks really great. You give it a try and guess what, you end up with something that is not at all like the photo on the Internet.
What sounded like a great, quick cookie recipe that used just Nutella, an egg and a little sugar turned out to be a big, gooey mess. I had good reason to believe it would work, since there's an old peanut butter cookie recipe in Second Round: Tea-Time at the Masters that works perfectly and is also flourless.
Since I wanted to make some quick Nutella cookies, I didn't let the first flop get me down. After I had that recipe down, I got inspired by other "pins" on the site and decided to try a version made with the new Biscoff spread that you can find near the peanut butter. It worked great!
Hubs didn't really get the reasoning behind the Biscoff cookies. He was perplexed by it. He thought it was hysterical that I was taking a spread made out of crushed up cookies to make...cookies. But, these are soft and chew, while the original Biscoff are crisp and crunchy.
Either way, these are some yummy treats. My college-age kids loved them when they were here over Christmas break.
Here's the peanut butter cookie recipe I mentioned...just in case you've wanted to try a flourless cookie that actually works!
Here's the link to the cookie recipe again: Quick Cookies.
Katie's Easy Peanut Butter Cookies
1 cup sugar
1 cup creamy peanut butter
1 teaspoon vanilla
Preheat oven to 350 degrees. Cream all ingredients. Roll dough into 1-inch balls and place on uncreased cookie sheet. Bake for 15-17 minutes. Allow to cool on wire rack.
Makes 2 dozen cookies.