50 cookie press cookie recipes

Classic four-ingredient shortbread cookies with just flour, butter, sugar, and salt. Pressed into a sheet pan, pricked with a fork, and baked until set.

Cookie brittle with chocolate chips and walnuts pressed into one pan, baked, then snapped into snappy shards. Sugar-substitute friendly with crisp, candy-like edges.

Chocolate thumbprint cookies rolled in chopped nuts with a Hershey's Kiss pressed into the center. Double chocolate, nutty crunch, and only 8 minutes in the oven.

Vegan peanut butter oatmeal cookies with semi-sweet chocolate chips, made with soy milk and canola oil. Chewy, pressed flat, and loaded with crunch and chocolate.

Classic anise pizzelles made with a full ounce of anise extract, butter, and a touch of lemon. Thin, crisp Italian wafer cookies pressed in a pizzelle iron in 30 seconds each.

Cinnamon sugar cookie strips with a walnut crunch topping, pressed into a pan and baked until golden. A simple egg wash gives these crisp, buttery bars their signature shine.

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.

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 chocolate oatmeal coconut cookies made on the stovetop with cocoa, sugar, margarine, and milk. Drop by spoonful or press into a pan and refrigerate to set.

Hazelnut shortbread with toasted ground hazelnuts pressed into a buttery dough and drizzled with melted semi-sweet chocolate. A simple, elegant cookie with a Nutella-like flavor combination.

Chocolate-pecan pie crust made from crushed chocolate wafer cookies, finely chopped pecans, and melted butter. A 3-ingredient press-in crust that bakes in just 10 minutes.

Peanut butter cookie cups with a miniature peanut butter cup pressed into each one straight from the oven. Baked in mini muffin tins for a bite-sized treat.

Chunky peanut butter cookies rolled in sugar and pressed with a fork. A big-batch recipe with both white and brown sugar for crispy edges and chewy centers.

Buttery melt-in-your-mouth cookies made with cornstarch for an impossibly tender crumb. Rolled in powdered sugar and pressed with a fork, they practically dissolve on your tongue.

St. Louis-style peanut butter cookies with both brown and white sugar for a chewy center and crisp edge. Classic fork-pressed crosshatch pattern and deep roasted peanut flavor.

Soft, melt-in-your-mouth sugar cookies made with both butter and oil for extra tenderness. Pressed flat with a sugar-dipped glass and baked golden. Makes 6 to 7 dozen.