A theatrical departure from the norm, these diaphanous beauties shatter dramatically as they deliver untold caramelized, bittersweet chocolate goodness.
These uncannily crisp, seemingly shortbreadish cookies from San Francisco's Miette are--and we mean this--unlike any you've ever encountered.
Chewy. Gooey. Sticky. Messy. And let's not forget dripping with intrigue. That's how we like our cookies. And that's exactly what you can expect from these.
The Frankenstein of cookies—one part oatmeal, one part peanut butter, one part chocolate chunk, and irresistible through and through.
The story of the Neiman Marcus $250 cookie may be an urban legend but the recipe behind the story is quite real. And real good.
A batch of hazelnut-inflected, raspberry-jamwiched linzers is nothing if not a testament to your heart most definitely being in the right place.
Some things are so good you want to eat 'em all yourself. And some are so good you can't help but share. These are the latter.
Tender and crumbly like shortbread, yet subtly flavored and sweet like cookies, these beg the question, which are they?
"Transcendent" is how the author describes these rugelach. We'd like to add "flaky," "tender," and "perfect" to the list of apt adjectives.
Sure, you could say it with flowers. Although if novelty is what you're after, a bouquet isn't exactly the answer. These sweet little somethings, on the other hand....
Shauna James Ahern, aka Gluten-Free Girl, divulges her decadent take on a childhood classic. You won't miss the gluten. Trust us.
New York Times' reporter Julia Moskin divulges the recipe for City Bakery's Peanut Butter Sandies. You're welcome.
Okay, these cookies may not contain literally a thousand layers, but you gotta admit, the title made you count, yes?
Sweet, moist, tender, can't-stop-at-just-one coconut macaroons that are reminiscent of what's found at the loveliest bakery in town.
This beauty of a biscotti may seem a descendant of sorts from fruitcake, though it boasts a heck of a lot more allure than its stodgy ancestor.
Crisp at the edges, chewy in the center, and (sorta) wholesome through and through, these are a revelatory riff on the classic.
We're bewitched, thanks to this aged dough--yes, aged dough--that indulges us in an adult cookie with notes of rich butterscotch and bitter dark chocolate.
These gooey, chewy Samoas are worth every second they take to make seeing as you can have them any time the craving strikes. Uh oh.
We know many a person who fell for these dulcet dulce de leche-filled shortbread cookies while in Latin America. Few have recovered.