This always-makes-you-happy dessert combines two classics: s'mores and pan con chocolate, a Spanish snack of toast with melted chocolate on top. Oozy chocolate and wobbly marshmallows are sandwiched between...
Author: Ali Slagle
Topping a panful of brownie batter with honey-spiked pecan pie filling adds a gooey sweetness and crunch to the fudgy bars beneath. You can substitute any other nut for the pecans: Walnuts, almonds, pistachios,...
Author: Melissa Clark
These pillowy, festive cookies are great to have in your back pocket when you're in the mood for a quick holiday treat. Rum extract, widely available during the holidays, is the secret to replicating that...
Author: Vaughn Vreeland
These easy one-bowl cookies make the best gifts and add nostalgia to any cookie plate. But they're also great for when you just want a really good homemade cookie as quickly as possible. This part is essential:...
Author: Eric Kim
This tricorner pastry is as closely linked to Purim, a Jewish holiday which celebrates the Jews' deliverance from a plot to kill them by Haman, as matzos are to Passover. Fillings of poppy seeds, nuts...
Author: Joan Nathan
Semolina flour gives these rather plain-looking but delicious cookies, adapted from "Dorie's Cookies" by Dorie Greenspan, a delightfully sandy texture. Almond flour makes them moist and rich, adding a...
Author: Melissa Clark
The original recipe for these buttery, basic toffee bars belongs to Maida Heatter, the great American dessert maven of the 20th century. It was adapted for a cast-iron skillet by Charlotte Druckman, who...
Author: Julia Moskin
In 2012, The Times invited readers to submit their favorite cookie recipes. Amy Casey of Sparta, N.J., submitted this unusual recipe for shortbread that calls for melted butter and a little bit of rice...
Author: Melissa Clark
These delectable almond cookies are made with just a few ingredients. Though they're typically Sicilian, similar versions are found all over Italy. A bit like macaroons, they are crisp on the outside,...
Author: David Tanis
These bars are perfect for when you're craving a peanut butter cup, but can't quite get to them. Inspired by buckeyes, they have that same fudgy-salty-sweet vibe, but with a layer of caramelized flavor...
Author: Melissa Clark
There is no reason to settle for a stale shrink-wrapped cookie from the produce market. This classic New York cookie is easy to make.
Author: William Grimes
No-bake cheesecake is an excellent dessert for cooks with a lot of friends and not a lot of time. Unlike a traditional cheesecake, the no-bake variety is eggless, making it smooth, light, and all about...
Author: Samantha Seneviratne
Some say that a Key lime's juice is slightly more floral than that of its more well-known cousin, the Persian lime, the kind you can find in every supermarket and corner deli. Key limes are hard to find,...
Author: Samantha Seneviratne
Citrus in three forms - fresh zest, juice and preserves - gives buttery baked goods a nice bright flavor. This crisp brown sugar cookie is baked with orange marmalade, then topped with a grating of orange...
Author: Yewande Komolafe
Brownies can be contentious. You may be an edge person or someone who loves middle pieces, a fudgy fanatic or a cakey purist. These cookies will please all brownie lovers, with chewy edges, tender centers...
Author: Vaughn Vreeland
These tender, jam-filled confections, adapted from "Rose's Christmas Cookies" (William Morrow, 1990) by Rose Levy Beranbaum, have a flaky, cream cheese-spiked crust that makes them a little like soft,...
Author: Melissa Clark
These soft and buttery cookies get dressed up with a thin layer of salted caramel and a dusting of flaky sea salt for good measure. Using store-bought caramels makes the process especially easy and ensures...
Author: Erin Jeanne McDowell
At first glance, these bars may look like every other fruit crumble bar you've had, but they have a secret. Between the jammy fruit and buttery shortbread is a bonus layer of sweetened cream cheese you...
Author: Samantha Seneviratne
With plenty of cocoa powder and big wells of dark chocolate, these double chocolate cookies are so fudgy that a tall glass of cold milk is not only delicious, but essential - especially when they are served...
Author: Samantha Seneviratne
This peanut butter sandwich cookie is a smaller version of the gargantuan homemade Nutter Butters served at Bouchon Bakery, Thomas Keller's restaurant in the Time Warner Center. It is pure peanut sophistication;...
Author: Frank Bruni
More like portable cakes, these spiced pumpkin cookies are delightfully tender and moist, simple, and absolutely divine with a cup of coffee. Eat them just as they are, or give them a dusting of powdered...
Author: Samantha Seneviratne
This is a recipe for the classic icing used to decorate cut-out sugar cookies and gingerbread houses. It hardens quickly, so be sure to cover any you're not using with plastic wrap, gently pressing the...
Author: Melissa Clark
These cookies offer a terrific blend of salty and sweet, with the crunch of the peanuts lending a bit of texture to a chewy treat. They are also very easy to make and require only about an hour. But watch...
Author: Nigella Lawson
Coconut dream bars. Magic cookie bars. Hello Dolly bars. You've seen these classic treats at bake sales, holiday parties and potlucks over the years. But they tend to crumble when cut, thanks to a thin...
Author: Samantha Seneviratne
Ma'amoul are popular Middle Eastern shortbread cookies flavored with mahlab - a powdered spice made of cherry pits - and orange blossom water. They're usually stuffed with crushed pistachios, crushed walnuts...
Author: The New York Times
Baking big chunks of white chocolate into gooey, bittersweet brownies adds contrast of both color and texture. Even better, the edges of any exposed white chocolate chunks caramelize as they bake, turning...
Author: Melissa Clark
You like chocolate chip cookies. You like pizza. What could be better than a giant chocolate chip pizza cookie? If your answer is, "pretty much nothing," we'd say you're 100% right. This Instagram-worthy...
Author: Margaux Laskey
Everything about these biscotti tends toward crunch - their signature double bake, of course, but also the addition of almonds and some cornmeal, which doesn't lose its appealing roughness under heat....
Author: Dorie Greenspan
Inspired by two recipes in Maida Heatter's "Book of Great Cookies," these crisp treats are the best peanut butter cookies I've ever tasted.
Author: Martha Rose Shulman
Originally printed on the Rice Krispies box in the 1960s, Scotcheroos are Rice Krispies treats minus the marshmallow but with gobs of peanut butter, chocolate and butterscotch chips. Use either natural,...
Author: Samantha Seneviratne
Reminiscent of creamy, honeydew-scented Korean ice cream bars, this no-bake cheesecake leans into a fruit flavor that hasn't had enough time in the sun: melon. Here, fresh cantaloupe purées into a smooth,...
Author: Eric Kim
Pierre Hermé, France's most celebrated pastry chef, has created a family of desserts called Ispahan, named for the ancient city in Persia that was famous for roses. Each of the almost 40 members of the...
Author: Dorie Greenspan
These raspberry crumble bars have all the buttery, jammy, brown sugary charms of a raspberry crumb pie. But they're a whole lot easier to serve at a large gathering and picnics, and can be eaten out of...
Author: Melissa Clark
These cookies were the result of a happy accident. (The best things always are, aren't they?) When the peanut butter ran out, similarly creamy white miso stepped in. The other ingredients were tweaked...
Author: Krysten Chambrot
Sprinkling flaky sea salt on brownies makes their bittersweet nature pop; it's the kind of flavor contrast that keeps you coming back for more (as if the brownies themselves weren't enough). Here, pretzels...
Author: Melissa Clark
In the world of Sandra Lee, a cookbook author and self-proclaimed "lifestylist," life is hectic and people are busy, so she cooks semi-homemade food. "The Semi-Homemade cooking approach is easily done...
Author: Amanda Hesser
This is one of those rare doughs that's better when made in a food processor. Dense, buttery, salty and nutty, the cookies call for pistachios, but swap in walnuts, pecans or hazelnuts, if you prefer....
Author: Alison Roman
No mixer is required to make these craggy rounds that deliver all the comfort of eating a spoonful of peanut butter straight out of the jar - but with the creamy-candy richness of peanut butter chips in...
Author: Genevieve Ko
No one knows how or why the cookie table became a wedding tradition in Pittsburgh. Some believe the Italians started it, others the Europeans and many theorize it began during the Depression when wedding...
Author: Ron Lieber
A peanut butter and jelly sandwich in cookie form, these nostalgic treats are just as appealing to grown-ups as they are to kids. Using a combination of honey-roasted and salted peanuts gives them a sweet-salty...
Author: Melissa Clark
These heavenly little bars, adapted from the Southern cookbook author Julia Reed, are a modern-day, perfect-for-a-picnic version of a traditional custard pie made from flour, cornmeal, sugar, eggs, butter...
Author: Margaux Laskey
With a chewy chocolate chunk-studded base and heaps of gooey peanut-laden caramel, these bars are part candy bar and part brownie with cookielike edges. Super-rich and satisfying, a little piece is all...
Author: Samantha Seneviratne
These rich yet refreshing lime bars are for citrus lovers who appreciate puckering acidity in their desserts. The curd filling contains a bit of cornstarch, so it sets firmly in the oven, allowing you...
Author: Claire Saffitz
With a crisp graham cracker crust, lemony cream cheese filling and a sweet peach topping, these bar cookies are like a cross between cheesecake and juicy peach pie. You can make them a few days ahead of...
Author: Melissa Clark
Flecked with sea salt on the outside, buttery and supremely crunchy within, this pretzel shortbread leans to the savory side, both salty and sweet. This version, created by Lost Bread Company in Philadelphia,...
Author: Melissa Clark
These festive, fudgy confections are a mash-up of two traditional Jewish favorites: rugelach and chocolate babka. They have a tender, flaky pastry wrapped around a bittersweet truffle-like filling that's...
Author: Melissa Clark
In this vibrant holiday dessert, cocoa shortbread is pressed into an even layer, baked, then topped with swoops of peppermint meringue (optionally swirled with red food coloring). Back into a low oven...
Author: Sohla El-Waylly
You do not have to be a chocolate person to love this perfect, unfussy, snacky dessert, which is like the edge of a chewy brownie but in cookie form. Adapted from "Nothing Fancy" by Alison Roman (Clarkson...
Author: Alison Roman
Glossy and near black in color, these intense, easy-to-make chocolate cookies are like a cross between fudge and the deepest of brownies -- and gluten-free to boot. We discovered them in "The Fearless...
Author: Melissa Clark
These cookies combine the crackly outsides and tender, chewy centers of snickerdoodles with the warming ginger and molasses of gingerbread. It's a more nuanced version of winter gingerbread and a punchier...
Author: Genevieve Ko