Cookie recipe collection

Whole wheat trail cookie bars with dried figs, golden raisins, walnuts, and wheat germ, sweetened with honey and molasses. A hearty, portable snack baked in one pan.

Triple chocolate mocha cookies layer melted semisweet chocolate, cocoa powder, and chocolate chips with a hit of espresso for deep, fudgy chocolate intensity. Optional toasted pecans add crunch.

Triple chocolate biscotti with Dutch-process cocoa, chocolate chips, and a white chocolate coating, loaded with toasted hazelnuts and a hint of espresso. A bakery-level Italian cookie.

Triple threat cookies from one dough split three ways: peanut butter cup, M&M with pecans, and classic chocolate chip. Three cookie varieties from a single batch of butter dough.

Triple-chocolate biscotti with Dutch cocoa, semi-sweet chips, and a dipped white chocolate base. Toasted hazelnuts, dark coffee, and twice-baked crunch make these the dunking cookie for serious chocolate lovers.

Tropical cheese bars with coconut rum cream cheese filling, crushed pineapple, and a brown sugar almond crust topped with toasted coconut.

Truffle cookies with a frozen chocolate ganache center wrapped in chocolate cookie dough, baked and dipped in chocolate icing. Three layers of chocolate in every bite.

Delicate tulip-shaped cookie cups made from a thin butter and egg white batter, molded while warm over a glass. Fill with ice cream, sherbet, or fresh fruit.

Turtle bars with shortbread crust, pecan halves, brown sugar caramel, and a smooth chocolate top. The classic candy-store flavor in a 24-bar pan.

Turtle cookies shaped around hidden caramel centers and nestled on pecan halves, then dipped in chocolate glaze. The Christmas cookbook classic that mimics the candy in cookie form.

Turtle shells are a novelty edible-insect snack: cooked cicadas dipped in warm chocolate glaze and cooled into crunchy, chocolate-topped morsels. A bold entry into entomophagy for the adventurous.

Twice-baked almond cookie shells filled with a chewy caramel-nut center. Tiny tartlet-style sweets with crisp edges and a sticky-sweet filling, baked in muffin tins for a cookie-meets-tart hybrid.

Two-color chocolate brownies: ultra-rich dark chocolate brownies with walnuts, topped with a white chocolate cream icing and ground nuts. A bakery-style double-batch for a crowd.

U.S. Mints are intensely fudgy mint chocolate brownies spiked with espresso and creme de menthe, then topped with a smooth mint chocolate glaze. Make-ahead chocolate-mint squares for entertaining.

Ultimate triple chocolate chunk cookies pack melted semisweet chocolate into the dough, plus chunks of semisweet and white chocolate folded in. Soft, fudgy, and chocolate-loaded in every bite.

Old-school chocolate chip cookies built on shortening and brown sugar for crisp edges and chewy middles, studded with semi-sweet chips and toasted pecans. A throwback recipe from the original Crisco era.