1,212 chewy recipes

Focaccia Pugliese made with durum flour and mashed potatoes for a soft, chewy crumb. Topped with fresh tomatoes, capers, oregano, and olive oil.

Classic Italian amaretti cookies made with just egg whites, sugar, ground almonds, and almond extract. Crisp outside, chewy inside, and naturally gluten-free.

Honey pecan snaps spiced with cloves, cinnamon, and ginger, rolled in sugar and baked golden. Crisp edges with a chewy, honey-sweet center.

No-flour chocolate coconut cookies made with melted unsweetened chocolate, sweetened condensed milk, shredded coconut, and pecans. Naturally gluten-free, chewy, and fudgy.

Peanut butter cinnamon brownies with crunchy peanut butter, brown sugar, and warm cinnamon in a chewy blondie-style bar. No chocolate, all flavor.

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

Oatmeal orange cookies with rolled oats, cinnamon, and chopped orange pamelas (pomelo) mixed into brown sugar cookie dough. Chewy citrus-spiced drop cookies.

Jumbo gingersnaps spiced with molasses, maple syrup, ginger, cinnamon, and cardamom, rolled in sugar before baking. Hand-sized, crackle-topped, soft-chewy cookies.

Peanut butter brownies with crunchy peanut butter and a marbled chocolate chip top. Soft, chewy bars baked in a 13x9 pan, makes 24.

Peanut butter chippies: chewy peanut butter cookies loaded with chocolate chips and chopped peanuts. Three ways to love peanut butter in every bite.

Thai sweet rice cakes (khanom tom) stuffed with yellow mung beans, coated in coconut and sesame sugar. Chewy, sweet-savory dumplings with a unique double-coating finish.

Holiday Unbeatables are chewy, no-butter cookies made with egg whites, powdered sugar, walnuts, and candied cherries. Naturally gluten-light with a crisp edge and soft, meringue-like center.

Old-fashioned oatmeal raisin cookies with walnuts, warm cinnamon and clove, and sour milk for tenderness. Crisp golden edges, soft chewy centers, and the kind of nostalgic flavor that beats any bakery version.

Giant honey oat cookies made with egg whites instead of whole eggs for a lighter, chewy texture. Scooped by the quarter cup for bakery-sized treats with crisp edges and soft centers.

Sourdough bagels made with sourdough starter, boiled then baked for a chewy, tangy crust. Homemade bagels with that classic dense crumb and golden, crusty exterior.

Honey oat bran yeast bread with a crunchy egg-white-glazed crust. Freezer-friendly dough recipe that makes two hearty loaves with whole grains and a chewy, golden crumb.