Cookie

These grown-up moon pies are made with shortbread cookies loaded with blitzed-up pretzels and salty potato chips—the perfect contrast to the sticky-sweet marshmallows and bitter dark chocolate.

A light, delicate, and barely sweet Persian rice flour cookie with finely ground pistachios and freeze-dried raspberries for color.

Blanching the citrus peel in several changes of boiling water removes bitterness while still leaving plenty of bright flavor behind.

Muffins! Burgers! Okay, yes, salads!

Internet Cookies’ lo-fi delivery service offers creative concoctions with flavors changing monthly. 

Goodbye Duolingo, ciao translated recipes!

Think of your favorite granola packed full of nuts and surrounding a layer of sweet-tart rhubarb jam and you’ve got these bars. 

These cookies are inspired by the most trusted human energy source: trail mix. They’re crammed with toasted nuts, dried fruit, hearty oats, and chocolate.

Wheat germ, the nutrient-rich heart of wheat kernels, gives these cookies their hearty, nutty crunch while also keeping them tender and crumbly. You can often find wheat germ in the bulk bin aisle of the grocery store, but toasted rolled oats or ground flax can be used in its place for a similar texture. These cookies are ideal for making in advance, as their flavor and texture improve after a few days. The butter and milk can be substituted with plant-based alternatives without sacrifice, so make them vegan if you want.

We took millionaire bars—shortbread plus caramel plus chocolate—and gave them an upgrade (hence, billions) with sesame seeds and tahini. The shortbread is tender, the filling is gooey, and the chocolate ties it all together.

These cookies are simple and sophisticated, without any flashing lights or sugar-loaded gimmicks.

The secret to the fudgiest, most chocolaty brownies is cocoa powder—not melted chocolate. We borrowed chocolate expert Alice Medrich’s technique, then added a cream cheese topping for tangy balance. Don’t overthink your camo design; the brownies will look even better when sliced.

No awkward flattened edges here.

Store-bought dulce de leche and pulverized pecans give this tender, buttery shortbread a nuttiness and depth of flavor you can’t quite put your finger on. We love the contrasting look of white nonpareil, but feel free to roll the dough in whatever sprinkles you please.

I don’t make Ghirardelli’s dark chocolate brownies because they’re easy. I make them because they’re the best.

It's there for your own good! 

When’s the last time a chocolate chip cookie surprised you? This one, which gets its speckled look, earthy, nutty flavor, and chewy middle from buckwheat flour, might just become your new favorite.

From raspberry ricotta cake to classic roast chicken, these are our readers' favorite recipes of all time.

Rice Krispies Treats meet sesame halva in these savory-sweet six-ingredient bars (salt doesn’t count!).

Here's the cookie to bake when you want to impress your friends at the cookie swap but you're not about to spend hours cutting out reindeers and piping royal icing. 

They have to look as good as they taste.

Two of our favorite classics, the Thin Mint and New York City’s iconic black-and-white cookie, combined into one.

These rye cookies are something like gingerbread, but softer and way more delicious.

If butter pecan ice cream were a cookie, it would be this sliceable skillet shortbread.