677 baker cookie recipes

Make-ahead chocolate chip cookie dough that keeps in the fridge for up to 4 weeks. Sour cream keeps them soft and chewy, pecans add crunch, and you can bake a fresh batch whenever the craving hits.

Crunchy twice-baked biscotti studded with toasted almonds, grated chocolate, and warm cinnamon. The ultimate coffee-dunking cookie, made from scratch in your own kitchen.

Buttery cinnamon crinkle cookies with a cinnamon-sugar crust and a pecan half pressed into each center. Cream of tartar gives them that signature chewy-crisp edge.

Crunchy Italian-style biscotti made with coarse yellow cornmeal, toasted almonds, anise liqueur, and aniseed. Twice-baked for that signature snap, built for dunking in espresso or Vin Santo.

No-bake coconut candy balls with a melted chocolate center, made from just 5 ingredients. A prize-winning recipe that's freezer-friendly and looks stunning on holiday cookie trays.

Cocoa-laced cookie dough studded with semisweet chocolate chips and crowned with a chocolate Kiss pressed into the warm center. Three layers of chocolate in every bite.

No-bake peanut butter cereal clusters made with corn syrup, sugar, and Special K. Just 4 ingredients, no oven, and ready to eat in 25 minutes. A kid-friendly classic.

Chocolate chunk cookies with hand-cut semi-sweet chocolate pieces and walnuts, topped with a melted chocolate glaze. Triple chocolate intensity in every cookie.

Peanut butter blossom cookies rolled in sugar and topped with a chocolate kiss while still warm. Soft, chewy centers with a crackly sugar coating and melty chocolate on top.

No-bake peanut butter chocolate drops with melted semi-sweet chocolate, sweetened condensed milk, and vanilla. A 5-ingredient fudgy candy that sets in the fridge with zero oven time.

Viennese cookies with pecans, chocolate chips, lemon zest, cloves, and cinnamon in a buttery brown sugar dough. Tiny, crisp drop cookies baked in under 8 minutes.

Low-fat cocoa almond biscotti made with egg substitute and chocolate syrup instead of butter. Crisp, twice-baked Italian cookies with deep chocolate and almond flavor.

Chocolate nut-filled cookies with a chocolate syrup and pecan filling sandwiched between two rolled dough circles. A window-topped sandwich cookie sealed with fork tines.

Thin, crispy maple cookies made with real maple syrup and maple extract, rolled and cut into shapes. Top with coconut, cream cheese, buttercream, or sandwich with jam.

Austrian Ischil tartlets with a buttery almond-cinnamon shortbread, sandwiched with apricot jam, and topped with a glossy cooked chocolate icing. Elegant European cookies.

Peanut butter cookies rolled in sugar with a chocolate piece pressed into the center mid-bake. Chewy, nutty, and studded with melty chocolate.