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Crispy, sweet and delicious small treats. Is there no match better than peanut butter and chocolate?

I was looking for a recipe which would show off the colors of M&Ms. I exchanged the margarine for butter. At first bite, the cookie was a bit dry. Then the butter kicked in and it just melted in my mouth. What a flavor experience! I will definitely be making this cookie again!

Peanut butter double chip cookies stir chunky peanut butter, salted peanuts, semi-sweet chocolate chips, and butterscotch chips into a tender brown sugar dough. Three textures in every bite.

Cheese garlic-herb biscuits with sharp cheddar baked into the dough and brushed with garlic-parsley butter while still hot. The seven-ingredient Red Lobster-style copycat in 20 minutes.

Dark chocolate chunks and dried mango pieces make these let these cookies die for. Chocolaty, fruity, buttery and crispy, all these good things you can find in every bite.

With a dose of mocha, this cookies will keep the kids away but have the parents reaching for more!

This are my version of oatmeal raspberry bar cookies, by using whole wheat flour adds extra fibre, using most olive oil reduces saturated fat without losing great texture and flavor. They are great for grab-go breakfast.

Unlike most of the chocolate cookies, these cookies are much lower fat, also using whole wheat flour adds more fibre, they are super delicious!

Creamy peanut butter cookies with extra brown sugar for chewy centers and a thumbprint pressed into each top, optionally crowned with a peanut. Makes 5 dozen cookies.

Double chip cookies pack peanut butter chips and chocolate chips into one buttery dough. A classic drop cookie that yields five dozen of the chewiest, most addictive bake-sale staples around.

This is an okay recipe. I have eaten tastier ones similar to this, but none of these I have put it in my recipe box to use again.

Peanut butter chocolate chip cookies loaded with chopped pecans and semisweet chocolate. Butter and shortening create a crisp edge with a soft, nutty center.

They're supposed to be cookies, but with the texture of muffins. It's a good blenndd:] it's soft, yet cruchy on the outside. if you leave them for longer, it'll also turn slightly chewy.

Sweets don't have to be always connected with high sugar, high fat and unhealthy. A few healthy twists, now you can enjoy these delicious cookies without feeling guilty at all.

I use a bit more flour, let the dough rest in the fridge for 1 hr., and shape these into logs instead, brushing with egg wash and sprinkling with a little granulated sugar. I then bake them for 17 minutes. After cooling in the sheet pan for 5 min., I cut them into squares.

Chocolate pudding brownies use cook-and-serve pudding mix as the cocoa base, giving fudgy bars with a tender crumb and deep chocolate flavor. Topped with powdered sugar.