Hazelnut flour can be used in place of almond flour to make French macarons, creating a still light but slightly more nutty cookie. Apricot jam makes the perfect fruity but not too sweet filling.
'Cookie Monster' on Serious Eats
Two layers of buttery crumb sandwich a sweet middle made from fresh raspberries.
The trick to these chewy chocolate chip cookies with crisp edges is to shave chocolate into fine shards.
Adding brown butter to traditional blondies increases their caramel flavor.
Thick and chewy peanut butter oat cookies sandwich a salted honey butter cream filling.
These vanilla cookies are covered in sprinkles, just like your local Italian-American bakery used to make.
In these summery sandwiches, cornmeal cookies are flavored with fresh basil and layered with apricot jam.
Because there is something awesome about a giant cinnamon raisin oatmeal cookie drizzled with icing.
Bright lemon and rich pine nuts combine in this easy biscotti.
A bold shot of espresso counteracts sweet toffee bits in these speckled drop cookies.
Also known as Magic Bars or Seven Layer Cookies, these gooey, sweet treats combine all the good stuff: coconut, chocolate chips, pecans, and a graham cracker cookie base.
These cookies pair fruity olive oil with earthy pistachios to make a salty-sweet treat.
These easy butter cookies make a cute addition to a bridal or baby shower.
Inspired by the Elvis favorite of peanut butter and bananas, these oatmeal cookies get amped up even more with chocolate chips.
Cornmeal adds crunch to these cherry biscotti.
Crunchy, paper thin almond cookies favored with orange.
Thick and chunky chocolate chip cookies, with walnuts for crunch.
For Easter, these lemon sugar cookies are cut out into tulip shapes and decorated in spring colors.
In a weird feat of cooking magic, you can actually bake brownies by substituting the wet ingredients (typically eggs and vegetable oil or butter) with a can of cola. The result is a dark, damp brownie with a fudgy yet springy crumb.
In these tropical bar cookies, a buttery shortbread base is topped with sweet guava paste, then finished with a lightly crunchy oat topping.