What to Read Next

Homemade Cookies in 30 Minutes

March 7, 2014

Ann Mah

We usually think of baking as a special activity involving special ingredients (not to mention a trip to the grocery store). But clearly we’ve been using the wrong recipes. This nut-filled cookie stirs together ingredients found in any not-so-well-stocked larder—which means you can whip up these sweet treats any old time.

The recipe calls for only six ingredients: brown sugar, salt, flour, butter, vanilla extract, and nuts—either a combination of almonds and hazelnuts, or any kind of nut that happens to be hanging out in your pantry! Walnuts? Sure! Pecans? Why not? Peanuts? Yep! In a food processor, grind the sugar, salt, and some of the nuts to a fine powder, add the flour, throw in the butter, and you’ve just made the fastest cookie dough ever. Before baking, sprinkle each cookie with a few chopped nuts to add crunch and texture. Fifteen minutes later, you’ve got yourself a plate of warm cookies and kitchen that smells like heaven.

SEE MORE: The 15 Most Common Counterfeit Foods—and How to Identify Them

Makes 3 dozen cookies
Active: 30 minutes
Total: 50 minutes


  •  cup blanched hazelnuts
  • ½ cup unsalted, roasted almonds
  • ½ cup (packed) light brown sugar
  • 1 teaspoon kosher salt
  • ½ vanilla bean, split lengthwise, or 1 teaspoon pure vanilla extract
  • 1½ cups all-purpose flour
  • 1 cup (2 sticks) chilled unsalted butter, cut into pieces

SEE MORE: 10 Snacks You Thought Were Healthy But Really Aren’t

Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes. Let cool.

Combine almonds, brown sugar, salt, and ½ cup hazelnuts in a food processor. Scrape in seeds from vanilla bean; reserve pod for another use. Pulse until finely ground, then pulse in flour just to combine. Add butter; process until dough just comes together.

Roll dough into 1” balls and place on parchment-lined baking sheets, spacing 2” apart. Flatten cookies to a little less than ½” thick. Coarsely chop remaining ½ cup hazelnuts and press gently into cookies.

Bake, rotating sheets halfway through, until cookies are golden brown, 15–18 minutes. Transfer baking sheets to wire racks and let cookies cool completely.

See more from Bon Appetit:
25 Ways to Use Sriracha
9 Tips for Eating While Naked
Getting Kids to Like Spicy Food
27 NON-Boring Chicken Recipes