895 kookie recipes

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.

Mixed nut biscotti bake twice for that signature dry crunch, with pumpkin pie spice and a handful of mixed chopped nuts folded into a brown-sugar dough. Coffee-shop biscotti at home.

Marble squares swirl cream cheese filling through a tender chocolate sheet cake batter, topped with chocolate chips. Makes a big jelly-roll pan for a crowd, baked in 30 minutes.

No-bake-style cherry squares layered with cornflake crumbs, coconut, marshmallows, maraschino cherries, and walnuts, bound with sweetened condensed milk for a festive holiday treat.

Heath bar mocha cheesecake: a coffee-spiked cream cheese filling on a chocolate cookie crust loaded with toffee bits, crowned with chocolate ganache and more crushed Heath bars. Coffee, toffee, and chocolate in one slice.

Chilled peach soup with nutmeg and lemon, pureed silky smooth and served with cream and your choice of liqueur. An elegant summer dessert soup.

Maple-glazed apple pie layers thinly sliced apples with a crushed gingersnap, walnut, and brown sugar mixture. A pour of hot maple syrup midway through baking soaks down through the steam vents.

No-bake Oreo cake layered with a buttery Oreo crust, sweetened cream cheese filling, instant chocolate pudding, and Cool Whip topped with crushed cookie crumbs. Crowd-pleasing potluck dessert.

Whole wheat biscotti with toasted walnuts and hazelnuts twice-bake into crisp, lemon-zest-scented cookies for dunking. Lower-sugar Italian cookie shaped into ropes, sliced, then re-baked.

Baked fig and raisin pudding with crumbled waffle cookies, cocoa, walnuts, and warm spices, cooked in a water bath. A rich, old-fashioned holiday dessert served warm with hard sauce.

Eastern European poppy seed crescents made from rich yeast dough filled with a sweet cinnamon-lemon poppy seed paste, brushed with egg wash and topped with chopped nuts.

Pistachio-almond biscotti drizzled with dark chocolate: crunchy, twice-baked Italian cookies packed with two kinds of nuts. Coffee's best friend and a gift-tin classic.

Key lime cheesecake on a buttery shortbread cookie crust, finished with a glossy raspberry-currant sauce. Tangy lime, dense and creamy filling, ruby fruit topping for a stunning slice.

Peanut butter and milk chocolate jumbles loaded with chopped chocolate bar pieces. A chewy drop cookie with a rich peanut butter base and melty chocolate chunks.

Coffee-almond cake with an espresso-cocoa custard baked in caramel, inverted over an amaretti cookie cake layer. A showstopping Italian-inspired dessert with two baked components.

Chocolate diamond cookies with unsweetened chocolate, pecans, and vanilla. A fudgy, brownie-like holiday cookie baked in one pan and cut into festive diamond shapes.