4,378 pookie recipes

Chocolate peanut butter cup cookies loaded with chopped Reese's, chocolate chips, and peanuts in a thick peanut butter dough. A triple-threat candy bar cookie.

Peanut butter and jelly cookies that taste exactly like the sandwich. Make sandwich-style or thumbprint cookies with jam centers. Soft, peanutty, kid-approved.

Buttery spiced fig thumbprint cookies, tender brown-sugar dough rolled in a crunchy flax-sugar coating and filled with jammy fig preserves. Warm cinnamon and nutmeg make them a standout on the holiday cookie tray.

Easy chocolate and pecan cookies: soft, chewy drop cookies loaded with chocolate chips and toasted pecans, made with a butter-and-shortening blend for the best of both texture and flavor.

Savory Italian cheese cookies loaded with freshly grated Parmigiano-Reggiano, butter, and a hint of nutmeg, each topped with a whole almond and baked golden. Rich, crumbly, and utterly addictive.

Black and white chunk cookies loaded with semi-sweet and white chocolate chunks plus walnuts or pecans in a brown sugar butter dough. Makes 3 dozen.

Soft almond-scented cake mix cookies studded with candied cherries and topped with a chocolate almond kiss pressed in while still warm. Three dozen in 30 minutes.

Spiced gingerbread dough shaped into edible bowls over an ovenproof glass mold, with star cutouts around the rim. Use leftover dough for classic Christmas gingerbread cookies.

Sugarless slice-and-bake cookies made with whole wheat flour, chewy dates, toasted coconut, fresh orange zest, and crunchy pecans. Naturally sweetened by fruit alone, these make 5 dozen crisp, nutty rounds.

Cake mix cookies with just 3 ingredients: boxed cake mix, eggs, and oil. Soft, chewy, and ready in 30 minutes. Add raisins, nuts, or coconut for extra texture.

No bake chocolate peanut butter oatmeal cookies set up on the stovetop in 20 minutes. Crunchy peanut butter, cocoa, and quick oats give them fudgy centers and chewy edges.

Coconut macadamia nut cookies are buttery slice-and-bake shortbread loaded with shredded coconut and Hawaiian macadamia nuts, then dusted twice in powdered sugar for a snowy, tea-time-perfect crumb.

Bakery-style chocolate chip cookies with chocolate chunks and ground toasted almonds in the dough. Low-temperature bake for thick, chewy centers with crisp golden edges.

Classic peanut butter cookies with the signature fork crisscross top, made with butter, equal parts brown and granulated sugar, and a full cup of peanut butter. Yields five dozen and freezes well.

Chocolate no-bake cookies with rolled oats, peanut butter, and toasted wheat germ for extra crunch and protein. Stovetop simple, ready in 20 minutes, no oven required.

Double chocolate oat cookies in the Aussie Anzac style: cocoa dough studded with chocolate chips, oats, and coconut, bound with golden syrup, then finished with a dark chocolate drizzle. Crisp, chewy, and deeply chocolatey.