Narrow by type
Chewy chocolate chip cookies with crisp edges, a rich, buttery, toffee-like flavor, big chocolate chunks, and a sprinkle of sea salt.
Sweet whole wheat crackers, covered in your favorite chocolate.
A fast and easy recipe for old-school chocolate chip cookies.
Fig cookies that taste as cakey and soft as you remember.
At last: homemade cookie butter as thick and creamy as the stuff in a jar.
How to make the world's best caramelized biscuits.
This recipe replicates the familiar flavors of Twix, but with high quality dark chocolate, buttery homemade caramel, and crisp, flavor-packed shortbread cookies.
Cakey-cookie lovers, unite!
Use a food processor to make ultra-thin chocolate chip cookies that are delicate and crisp.
Coconut, chocolate chips, pecans, and a graham cracker base.
Warm and chewy brown sugar cookies really hit the spot, and in only 30 minutes.
A simple vegan chocolate chip cookie infused with the richness and aroma of extra-virgin olive oil.
Thick and chewy oatmeal cookies with crispy edges and butterscotch-y middles.
Simple, fast, and foolproof.
Chocolate and vanilla, together forever.
No-bake cookies made from gooey caramel, creamy milk chocolate, and crunchy rice.
Hazelnut oil is just one of the special ingredients in these rich and nutty ice cream cones.
In a cast iron skillet, classic chocolate chip cookie dough bakes up extra chewy and crisp around the edges.
Better than anything you can buy!
These snickerdoodles have crispy edges and chewy middles, with a rich and tender crumb beneath their shimmery crusts.
Treat nursing mothers to a batch of these malted oatmeal chocolate chip cookies, studded with macadamia nuts and scented with spices.
These old-fashioned sugar cookies bake up soft and chewy, but lightly crisp around the edges.
Nine ooey, gooey, chocolate chip cookie recipes.
Buttery shortbread, chocolate-covered digestive biscuits, and even homemade Chipwiches can all be yours if you keep egg-free.
The best holiday cookie recipes, whether you're giving them or keeping them all to yourself.
Never bite into a dull, dry deli-case rugelach again.
Join Kenji Lopez-Alt and Katie Quinn as they break down the science behind our excellent chocolate chip cookies.
How baking on parchment versus silicone can affect the color, texture, and size of a cookie.
When one or two cookies spread, brown, and rise differently from the rest, don't blame the oven—brush up on your technique!
How to mix and match cookie styles for the best holiday assortment.
Forget the North Pole—the magic of Santa's workshop is right in your kitchen.
Make the most of your time in the kitchen with a few simple tips for holiday cookie baking.
What are those eggs doing in your cookie dough?
Different sugars do very different things in cookie doughs.
Answers to all your baking powder questions.
The mysteries of baking soda explained.
The science behind creaming butter and sugar.
The Food Lab's guide to the ultimate chocolate chip cookie.
Who makes the best ready-to-bake cookie dough? We ate hundreds of cookies to find out.