cookie recipes - tray of cookies

Got a half-empty peanut butter jar? 3 cookie recipes that use up those pantry spreads

These are the perfect cookie recipes for summer.

Cookies are the perfect summer treat. They’re universally loved, perfectly packable, and won’t spoil in the summer sun.

Khara Westergard shared three new cookie recipes that you’ll have on repeat all summer long. Keep those kids employed at the lemonade stand! These cookies will help rotate through your pantry supplies.


Easy Nutella Chocolate Chip Cookies


  • 8 oz. (scant 3/4 C.) Nutella
  • 1 XL (or L) Egg
  • 1/2 tsp. Vanilla
  • 1/4 tsp. Salt very scant (1/8 tsp. + 1/16 tsp.)
  • 5 oz. (1/2 C. Fluffed) All-purpose Flour
  • 3/4 C. – 1 C. Semi-sweet Chocolate Chips
  • Powdered Sugar – for rolling dough in


  1. Beat Nutella, egg, vanilla, & salt together fully. Stir flour in until just combined. Fold chocolate chips in. Scoop dough into balls and roll in powdered sugar. Place on a parchment lined pan.
  2. Bake at 375° 9-10 minutes for small cookies. Increase depending on size until done in the middle.
  3. Rewarm a bit the day(s) after for a like fresh and softer experience.


Easy Cookie Butter Cookies

Cut recipe in half or more as needed for cookie butter amounts you have. Makes 12-16 cookies.


  • 10 oz. (scant 1 C.) Biscoff Cookie Butter
  • 40 g (8 tsp.) beaten Egg
  • 1/2 tsp. Vanilla
  • 1/8 tsp. Salt
  • 5 oz. (1/2 C. Fluffed) Flour
  • 1/2 C. White Chocolate Chips (optional but highly recommended)
  • Granulated Sugar – to roll cookies in


  1. Beat together the cookie butter, egg, vanilla, & salt. Stir flour in until just combined. Fold white chocolate chips in. Scoop cookie dough into balls and roll in granulated sugar. Place on ungreased parchment paper lined cookie sheets and flatten with the clean palm of your hand or bottom of a cup.
  2. Bake 375° F Small 7-9 minutes, Med 10-12, Large 13-14. Reduce heat to 350° F if oven runs hot.
  3. Optional – Drizzle tops of cooled cookies with stripes of extra warmed cookie butter if needing to use up a bit more.


Rewarm a bit the day(s) after for a fresh & softer experience.

If you like a cakey cookie, you can increase the egg in this recipe to one full large egg.


Easy Peanut Butter Cookies


  • 8 oz. (About 1 C. Scant) Smooth Peanut Butter (I used Skippy Natural)
  • 6оz. (3/4 C.) White Granulated Sugar
  • 1 XL (or L) Egg
  • 1/4 tsp. Salt (more if needed for your chosen peanut butter)
  • 1/2 tsp. Vanilla (optional)
  • 1/2 – 3/4 C. Milk Chocolate Chips (optional)


  1. Beat all ingredients except chocolate chips together in a bowl until well combined. An electric mixer will ensure thorough incorporation of the eggs so the dough isn’t too wet or soft in spots, Fold the chocolate chips into the dough. Scoop dough balls onto a parchment lined pan. Flatten part way with a clean palm of your hand or a kitchen cup bottom. Press in a criss-cross pattern on top with the backside of a fork.
  2. Bake
  3. 375° F 7-9 minutes for small cookies, 10 minutes for larger, or increase as needed for size.
  4. Undercook a bit to keep cookies soft. Do not cook fully through or it will end up very crunchy. Decrease to 350° F if your oven runs hot.
  5. Rewarm a bit the day(s) after for a fresh and softer experience.

Find more from Khara on Instagram, @balsamicbaker.

Add comment