Cookie dough is oft a means to an end, an interim state of existence, a fleeting moment sacrificed to the creation of cookies. No more. Grab your spoons.
Sweetly salty. Crunchy tender. Unexpectedly familiar. Simply complex. That's why we're dumbstruck by these little lovelies.
We're bewitched, thanks to this aged cookie dough--yes, aged COOKIE DOUGH--that indulges us in an adult cookie with notes of rich butterscotch and bitter dark chocolate.
A theatrical departure from the norm, these diaphanous beauties shatter dramatically as they deliver untold caramelized, bittersweet chocolate goodness.
Crisp at the edges. Chewy within. Peanutty through and through. A classic perfected. Pass the milk, please.
We pinky swear these whole wheat chocolate chip cookies don’t taste healthy. Not even remotely. Quite the contrary, actually.
Tender and crumbly like shortbread, yet subtly flavored and sweet like cookies, these beg the question, which are they?
These oatmeal cookies are like the baking version of those Choose Your Own Adventure books, which means your cookies end up exactly the way you like them.
One part oatmeal cookie, one part peanut butter cookie, one part chocolate chip cookie, and all parts irresistibly awesome.
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.
Happiness is 25 minutes away with this recipe that ended our search for the perfect small-batch chocolate chip cookie.
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.
Chewy and nutty and salty and subtly sweet and guaranteed to be a little more exotic than any other cookie you've ever had. Also gluten-free as well as dairy-free and egg-free and, yes, paleo-friendly.
Don't knock this till you try its buttery, potato chip-y, chocolate-y, coffee-y goodness. Trust us on this.
Forget Pepperidge Farm. Where’s the satisfaction in just ripping the bag open? Where's the longing that comes with anticipation? Right here with these homemade Milanos.
Linzer Heart Cookies17/48
Baking a batch of these hazelnut-inflected, raspberry-jamwiched linzers is nothing if not a testament to your heart most definitely being in the right place.
Think of granola bars but in cookie form. That's what you get with these sorta virtuous, sorta naughty little lovelies.
Expect a slightly ginormous, squat, thin cookie that's chewy in the center, crisp at the edges, and uncommonly good through and through.
What to bake when you don't know exactly what you're craving but you know it needs to be indulgent.
This isn't a recipe. It's a reminder. You know, of summer and laziness and the magic of ice cream sandwiches for dinner.
A classic. And it's even better than we remembered. It's like childhood 2.0. And we mean that in the best possible way, Mom.
All the good stuff from a birthday cake--sprinkles and a creamy buttery frosting--incorporated into soft, tender sugar cookies. That's something to celebrate.
These toffee cookies are sorta like shortbread but richer, thanks to the inclusion of brown sugar. Plus, they're gilded with dark chocolate, pecans, and a sprinkle of fleur de sel.
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.
Just like Tollhouse but with the amp turned up. Way up. Basically a more mature version of a household staple. Finally, something you don't have to share with the kids!
Sophisticated palates accustomed to European-style cookies will swoon to this subtly sweet and slightly crumbly treat.
"Transcendent" is how the author describes these rugelach. We'd like to add "flaky," "tender," and "perfect" to the list of apt adjectives.
Exactly like those soft, puffy, cakey frosted sugar cookies found in the bakery of your local grocery store that the kids beg you to buy—minus the scary artificial ingredients.
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....
Using bacon drippings in place of butter makes these can't-stop-at-just-one cookies both frugal and indulgent at the same time.
Not your classic oatmeal raisin cookies, these boast golden raisins, maple syrup, and cardamom in addition to pistachios. Practically paleo. Entirely good.
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?
A traditional Hanukkah recipe that you're going to want to borrow for your every cookie craving throughout the year.
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.
Try your hand at homemade fortune cookies that you can stuff with you own zany fortunes. Feel your luck changing already?
Crisp at the edges, chewy in the center, and (sorta) wholesome through and through, these are a revelatory riff on the classic.
We're not certain what exactly to call these diminutive, dunkable desserts that are crunchy as a cracker, less sweet than a cookie.
Frozen Cookie Dough43/48
Sometimes what you need isn't a recipe, it's a strategy. Like this frozen cookie dough magic that's ready at a moment's craving.
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.
This cookie dough buttercream frosting is easy to make, insanely indulgent, and ridiculously perfect for slathering atop cakes and cupcakes, and, natch, snitching straight from the bowl.