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Entries tagged with 'cookie'

Side-Slap and Tickle Cookies From 'Sweet and Vicious'

Emma Kobolakis Post a comment

Paging through Sweet and Vicious: Baking with Attitude, it's easy to see how author Libbie Summers' philosophy can be applied to each recipe. Though malted milk isn't necessarily vicious, it's a welcome contrast to the tried-and-true sweetness of chocolate. And there's plenty of malt to go around, in the form of crushed malted milk balls and malted milk powder. More

Side-Slap and Tickle Cookies From 'Sweet and Vicious'

Serious Eats Emma Kobolakis 10 comments

So named for the feeling they inspire, these Side-Slap & Tickle Cookies from Sweet and Vicious: Baking with Attitude pack a powerful punch in the form of two dozen crushed malt balls, along with half a cup of cocoa powder. They're deeply chocolaty, with a delightfully chewy and crackly texture. More

A Closer Look at Your Italian Bakery's Cookie Case

Lauren Rothman 35 comments

Think you know all you need to about biscotti? Think again. More

Gluten-Free 2 Ways: Chocolate and Peanut Butter Cookies

Gluten Free Tuesday Elizabeth Barbone 3 comments

Gluten-free chocolate chip peanut butter cookies or peanut butter-chip chocolate cookies? We tackle both so you'll never have to choose. More

Gluten-Free Chocolate Cookies With Peanut Butter Chips

Serious Eats Elizabeth Barbone Post a comment

These rich gluten-free treats puff as they bake and then settle as they cool into flat, crisp cookies. More

Gluten-Free Chocolate Chip Peanut Butter Cookies

Serious Eats Elizabeth Barbone Post a comment

These peanut butter cookies bake up soft and chewy. Milk chocolate chips mimic the flavor of a classic peanut butter cup. If you're dairy-free or don't like the taste of milk chocolate, simply replace the milk chocolate with dark or dairy-free chocolate chips. More

Bake the Book: Raspberry Madeleines From 'Fruitful'

Emma Kobolakis Post a comment

Traditionally, the delicate madeleine gets its flavor from vanilla, butter and eggs. In Fruitful, Brian Nicholson adds raspberries and lemon zest, taking them from a teatime treat to an anytime indulgence. More

Raspberry Madeleines From 'Fruitful'

Serious Eats Emma Kobolakis 3 comments

Traditionally, the delicate madeleine gets its flavor from vanilla, butter and eggs. In Fruitful, Brian Nicholson adds raspberries and lemon zest, taking them from a teatime treat to an anytime indulgence. More

The Best Bakeries for Cookies in Portland

Erin Jackson 2 comments

When it comes to cookies, Bridgetown can hold its own. From delicate French macarons to hefty oatmeal cookies that are almost substantial enough to qualify as breakfast, you can find a cookie to satisfy every craving. Read on to discover our favorite bakeries (and what to buy there). More

Bake the Book: Cardamom and Ginger Shortbread

Emma Kobolakis 1 comment

Sometimes, A Lighter Way to Bake doesn't mean cutting corners on everything. Rather than compromising the flavor of a good shortbread, a full stick of butter is used in this recipe. Sugar is what's skimped on here, but the modest amount included is all that's needed to set off the bold flavors of cardamom and ginger. More

Cardamom and Ginger Shortbread

Serious Eats Emma Kobolakis 2 comments

Sometimes, A Lighter Way to Bake doesn't mean cutting corners on everything. Rather than compromising the flavor of a good shortbread, a full stick of butter is used in this recipe. Sugar is what's skimped on here, but the modest amount included is all that's needed to set off the bold flavors of cardamom and ginger. More

How to Make Gluten-Free Fig Bars

Gluten Free Tuesday Elizabeth Barbone 3 comments

It took several test batches to get them just right, but these gluten-free fig bars inspired by classic Fig Newtons are a dream come true: Lightly orange-scented, tender cookie surrounding a sweet and flavorful dried-fig filling. More

Gluten-Free Fig Bars

Serious Eats Elizabeth Barbone Post a comment

It took several test batches to get them just right, but these gluten-free fig bars inspired by classic Fig Newtons are a dream come true: Lightly orange-scented, tender cookie surrounds a sweet and flavorful dried-fig filling. More

Bake the Book: Chewy Coconut Macaroons

Emma Kobolakis 2 comments

These macaroons are sweet and bright with a delightful hint of citrus. More

Chewy Coconut Macaroons With A Cheeky Touch of Lime

Serious Eats Emma Kobolakis 5 comments

Macaroons are sticky and sweet by nature, even when they haven't been dipped in chocolate. A Lighter Way to Bake swaps sweetened coconut for plain, adds a sprinkling of sugar and a kiss of lime to make these chewy, summery sweets. More

What's the Difference Between Light and Dark Brown Sugar?

Carrie Vasios Mullins 23 comments

What's the difference between light and dark brown sugar? If a recipe calls for one, can I substitute with the other? We tested it and found out. More

From the Archives: Better Batches (Soft Batch Cookie Upgrade)

Carrie Vasios Mullins 1 comment

A few years ago our treat-replica specialist Bravetart made Mock Soft Batch cookies which had the taste and feel of the original Chips Ahoy product. But she also made a recipe for Better Batches, which maintained the original layered, pliable texture of a Soft Batch but upgraded the flavor to something closer to a true homemade chocolate chip cookie. More

Cookie Monster: Crunchy Almond Butter Oatmeal Cookies

Sweets Carrie Vasios Mullins 13 comments

I couldn't leave Cookie Monster behind without sharing my recipe for flourless almond butter oatmeal cookies, which bake up super crisp and crunchy. More

Crunchy Almond Butter Oatmeal Cookies

Serious Eats Carrie Vasios Mullins 7 comments

These almond butter cookies have a crisp, crunchy texture that anyone can enjoy as they are gluten-free. More

Cherry-Honey Blondies with Marcona Almonds

Sweets Carrie Vasios Mullins Post a comment

These rich blondies are flavored with honey, studded with dried cherries, and topped with salty, crunchy Marcona almonds. They'll satisfy fruit and nut lovers alike. More

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