Cookie Recipes

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.

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.

Soft, cakey persimmon cookies made with ripe persimmon pulp, warm cinnamon, plump raisins and crunchy nuts. An old-fashioned drop cookie and a great way to use up overripe persimmons in autumn.

Toasted coconut cookies with oats, walnuts, and flaked coconut baked until golden brown. A chewy drop cookie with nutty, tropical flavor from toasted coconut and toasted walnuts in every bite.

I liked these a lot. The poppyseed taste is subtle yet makes them a little different and more "elegant" than ordinary butter cookies.

Fruity cereal squares made with Trix cereal, Jello, corn syrup, and butter. A colorful, no-bake treat with just 4 ingredients that sets in 30 minutes.

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.

Espresso-hazelnut shortbread cookies with real coffee grounds, toasted hazelnuts, and cold butter baked low and slow. Sandy, crumbly, and deeply aromatic with a bold coffee bite.

Lemon roll-out cookies with sour cream, lemon zest and lemon extract, brushed with fresh lemon juice before baking. Tender citrus shortbread for tea trays and gift tins.

Mississippi mud bars layer fudgy pecan-studded brownies under a glossy chocolate frosting and another shower of toasted pecans. Cut into small bars, they yield over four dozen from one 9x13 pan. Southern bake-sale royalty.

Hello Dollys (magic cookie bars) layered with vanilla wafer crumbs, chocolate chips, coconut, pecans, and sweetened condensed milk. No mixing needed, just layer and bake for a gooey, chewy bar.

Peanut butter oatmeal cookies with rolled oats and your choice of chocolate chips or chopped peanuts. Chewy centers, crisp edges, and a 5-dozen yield from one batch.

Classic no-bake church windows with chocolate chips, colored marshmallows, shredded coconut, and chopped nuts. Chill overnight, slice into colorful rounds. Makes 3 dozen.

Lemon cats' paw cookies piped from almond dough with lemon zest and vanilla, sandwiched and dipped in dark chocolate. An elegant bakery-style cookie worth the effort.

Double chocolate peanut butter cookies with melted semisweet chocolate swirled into peanut butter dough, loaded with milk chocolate chips, and topped with a whole peanut. Thick, fudgy, and bakery-sized.

Pecan and chocolate bars with a buttery shortbread base, toffee brickle bits, coconut, and melted chocolate on top. Three layers of crunch, chew, and richness in every square.