Potato Chip Cookies

Ingredients

• 1 cup unsalted butter, at room temperature
• 1/2 cup granulated sugar, plus 1/2 cup more for coating
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon cinnamon
• 3/4 cup potato chips, crushed
• 1/2 cup pecans, chopped

Directions

1. Heat oven to 375°F. Cream the butter and 1/2 cup sugar in a large bowl with an electric mixer on high speed. Lower to medium speed and add the vanilla. Add the flour and cinnamon to the butter mixture. Beat on low speed until incorporated. Fold in the potato chips and pecans.
2. Form into approximately 1 1/2-inch balls. Dredge in the remaining sugar. Place on parchment- or foil-lined baking sheets, 2 inches apart.
3. Bake until golden brown around the edges, about 13 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks.

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Chewy Gingersnaps

Ingredients

• 4 cups all-purpose flour, spooned and leveled
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon kosher salt
• 1 teaspoon ground nutmeg
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1 cup (2 sticks) unsalted butter, at room temperature
• 2 cups packed light brown sugar
• 2 large eggs
• 1/2 cup molasses
• 1/4 cup canola oil
• 1/2 cup granulated or coarse decorating sugar

Directions

1. Heat oven to 350° F. In a large bowl, whisk together the flour, baking soda, cinnamon, salt, nutmeg, ginger, and cloves; set aside.
2. Using an electric mixer, beat the butter and brown sugar on medium-high until light and fluffy, 2 to 3 minutes. Beat in the eggs, then the molasses and oil.
3. Reduce mixer speed to low and gradually add the flour mixture, mixing until just combined (do not overmix).
4. Place the granulated sugar on a plate. Shape the dough into balls (about 2 tablespoons each) and, a few at a time, roll in the sugar to coat. Place 3 inches apart on baking sheets.
5. Bake, rotating the baking sheets halfway through, until the edges are firm but the centers are still slightly soft, 16 to 18 minutes. Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely.

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Chocolate Chunk and Almond Cookies

Ingredients

• 2 sticks unsalted butter, at room temperature
• 1 cup packed dark brown sugar
• 1/2 cup granulated sugar
• 2 tablespoons corn syrup
• 1 teaspoon vanilla extract
• 1 large egg
• 2 3/4 cups all-purpose flour
• 1/2 teaspoon kosher salt
• 1 1/4 teaspoons baking soda
• 12 ounces semisweet chocolate, chopped or chips
• 1 cup (4 ounces) toasted almonds, chopped

Directions

1. Heat oven to 375° F. Line 2 baking sheets with parchment paper or aluminum foil.
2. With an electric mixer on medium-high, beat the butter, brown and granulated sugars, corn syrup, and vanilla for 3 minutes. Add the egg and beat until combined. In a separate bowl, whisk together the flour, salt, and baking soda. Reduce mixer speed to low and slowly add the flour mixture to the egg mixture.
3. Stir in the chocolate and almonds.
4. Form the dough into tablespoon-size mounds. Place on the prepared baking sheets, 2 inches apart. Bake until lightly browned at the edges, 12 to 15 minutes. Cool on the baking sheets for 5 minutes. Transfer the cookies to wire racks. Cool completely.

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Chocolate Chip Pecan Blondies

Ingredients

• Nonstick vegetable oil spray
• 1 1/2 cups all-purpose flour, spooned and leveled
• 1 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 1/2 cup (1 stick) unsalted butter, melted
• 3/4 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 3/4 cup chopped pecans or walnuts
• 3/4 cup semisweet chocolate chips

Directions

1. Heat oven to 350° F. Spray an 8-inch square baking pan with the nonstick spray. Line the pan with a piece of parchment, leaving an overhang on two sides; spray the parchment with the nonstick spray.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, whisk together the butter and sugars, then whisk in the eggs and vanilla. Stir in the flour mixture, then the pecans and chocolate chips.
4. Spread the batter in the prepared pan and bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes.
5. Cool completely in the pan. Holding both sides of the paper overhang, lift the cake out of the pan, transfer to a cutting board, and cut into 16 squares. Note: Total Time includes cooling time.

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Pine Nut Drops

Ingredients

• 2 sticks unsalted butter, at room temperature
• 1 cup packed dark brown sugar
• 1/2 cup granulated sugar
• 2 tablespoons corn syrup
• 1 teaspoon vanilla extract
• 1 large egg
• 2 3/4 cups all-purpose flour
• 1/2 teaspoon kosher salt
• 1 1/4 teaspoons baking soda
• 2 1/2 cups raw pine nuts

Directions

1. Heat oven to 375° F. Line 2 baking sheets with parchment paper or aluminum foil.
2. With an electric mixer on medium-high, beat the butter, brown and granulated sugars, corn syrup, and vanilla for 3 minutes. Add the egg and beat until combined. In a separate bowl, whisk together the flour, salt, and baking soda. Reduce mixer speed to low and slowly add the flour mixture to the egg mixture.
3. Form the dough into tablespoon-size balls. Spread the pine nuts on a plate. Roll each ball in the pine nuts, pressing so the nuts adhere. Place 2 inches apart on prepared baking sheets. Bake until lightly browned at the edges, 12 to 15 minutes. Cool on the baking sheets for 5 minutes. Transfer the cookies to wire racks. Cool completely.

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Blondies With Chocolate Chips and Pecans

Ingredients

• 1 cup (2 sticks) unsalted butter, melted, plus more for the pan
• 2 1/2 cups all-purpose flour, spooned and leveled
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 1/2 cups packed light brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 3/4 cup semisweet chocolate chips
• 3/4 cup chopped pecans

Directions

1. Heat oven to 350° F. Butter an 8-inch square baking pan. Line the pan with a piece of parchment paper, leaving an overhang on 2 sides; butter the parchment.
2. In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
3. In a large bowl, whisk together the butter, brown sugar, eggs, and vanilla until smooth. Add the flour mixture and mix until just combined (do not overmix). Fold in the chocolate chips and pecans.
4. Spread the batter in the prepared pan and bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Let cool completely in the pan. Holding the paper overhang, lift out the blondies. Cut into 16 squares.

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Toffee-Pretzel Peanut Butter Cookies

 Ingredients

• 2 cups creamy peanut butter
• 1 cup packed light brown sugar
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons baking soda
• 1/2 teaspoon kosher salt
• 1 cup broken salted pretzels
• 1 cup chopped chocolate-covered toffee bars (about 4 bars)

Directions

1. Heat oven to 350° F. Line 2 baking sheets with parchment. In a large bowl, mix together the peanut butter, sugars, eggs, baking soda, and salt until smooth. Fold in the pretzels and chopped toffee bar.
2. Shape the dough into balls (about 1 heaping tablespoon each) and place 2 inches apart on the prepared baking sheets. Using the tines of a fork, flatten each ball, creating a crisscross pattern.
3. Bake, rotating the baking sheets halfway through, until puffed and golden, 10 to 12 minutes (the cookies will deflate as they cool). Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely

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Peanut Butter Cookies

Ingredients

• 2 cups creamy peanut butter
• 1 cup packed light brown sugar
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons baking soda
• 1/2 teaspoon kosher salt

Directions

1. Heat oven to 350° F. Line 2 baking sheets with parchment. In a large bowl, mix together the peanut butter, sugars, eggs, baking soda, and salt until smooth.
2. Shape the dough into balls (about 1 heaping tablespoon each) and place 2 inches apart on the prepared baking sheets. Using the tines of a fork, flatten each ball, creating a crisscross pattern.
3. Bake, rotating the baking sheets halfway through, until puffed and golden, 10 to 12 minutes (the cookies will deflate as they cool). Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely.

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Blondies With Mini Peanut Butter Cups

Ingredients

• 1 cup (2 sticks) unsalted butter, melted, plus more for the pan
• 2 1/2 cups all-purpose flour, spooned and leveled
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 1/2 cups packed light brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 16 miniature chocolate peanut butter cups (about 9 grams each)

Directions

1. Heat oven to 350° F. Butter an 8-inch square baking pan. Line the pan with a piece of parchment paper, leaving an overhang on 2 sides; butter the parchment.
2. In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
3. In a large bowl, whisk together the butter, brown sugar, eggs, and vanilla until smooth. Add the flour mixture and mix until just combined (do not overmix). Fold in the peanut butter cups.
4. Spread the batter in the prepared pan and bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Let cool completely in the pan. Holding the paper overhang, lift out the blondies. Cut into 16 squares.

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Blondies With Raspberries and Coconut

Ingredients

• 1 cup (2 sticks) unsalted butter, melted, plus more for the pan
• 2 1/2 cups all-purpose flour, spooned and leveled
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 1/2 cups packed light brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup raspberries
• 1/2 cup unsweetened shredded coconut

Directions

1. Heat oven to 350° F. Butter an 8-inch square baking pan. Line the pan with a piece of parchment paper, leaving an overhang on 2 sides; butter the parchment.
2. In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
3. In a large bowl, whisk together the butter, brown sugar, eggs, and vanilla until smooth. Add the flour mixture and mix until just combined (do not overmix). Fold in the raspberries and coconut.
4. Spread the batter in the prepared pan and bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Let cool completely in the pan. Holding the paper overhang, lift out the blondies. Cut into 16 squares.

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Blondies With Dried Fruit and Candied Ginger

Ingredients

• 1 cup (2 sticks) unsalted butter, melted, plus more for the pan
• 2 1/2 cups all-purpose flour, spooned and leveled
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 1/2 cups packed light brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup dried fruit (such as cherries, apricots, figs, or raisins), chopped if large
• 2 tablespoons chopped candied ginger

Directions

1. Heat oven to 350° F. Butter an 8-inch square baking pan. Line the pan with a piece of parchment, leaving an overhang on 2 sides; butter the parchment.
2. In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
3. In a large bowl, whisk together the butter, brown sugar, eggs, and vanilla until smooth. Add the flour mixture and mix until just combined (do not overmix). Fold in the dried fruit and candied ginger.
4. Spread the batter in the prepared pan and bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Let cool completely in the pan. Holding the paper overhang, lift out the blondies. Cut into 16 squares.

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Molasses Cookies With Marshmallows and Peaches

Ingredients

• 2 marshmallows
• 2 chewy molasses cookies
• 1/4 peach, thinly sliced
• pinch salt

Directions

1. Heat broiler. Place the marshmallows on a foil-lined baking sheet and broil, turning once, until golden brown, 1 minute.
2. Top one of the cookies with the marshmallows, peach slices, and salt. Sandwich with the second cookie.

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Waffle Cookies With Marshmallows and Jam

Ingredients

• 2 marshmallows
• 1 teaspoon raspberry jam
• 2 waffle cookies

Directions

1. Heat broiler. Place the marshmallows on a foil-lined baking sheet and broil, turning once, until golden brown, 1 minute.
2. Spread the jam on one of the cookies and top with the marshmallows. Sandwich with the second cookie.

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Orange-Glazed Cookies

Directions

1. Divide the basic sugar cookie dough in half and form into 1-by-1½-inch rectangular logs (do not substitute slice-and-bake dough). Refrigerate until firm. Slice ¼ inch thick.
2. Bake at 350° F on parchment-lined baking sheets until just beginning to brown, 12 to 15 minutes.
3. Cool slightly on baking sheets, then transfer to wire racks to cool completely.
4. Dip tops of cooled cookies in a mixture of 1 cup confectioners’ sugar, 2 tablespoons orange juice, and 1 teaspoon finely grated orange zest.

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Lemony Almond Macaroons

Ingredients

• 1 14-ounce package sweetened shredded coconut
• 1 cup sliced almonds
• 3/4 cup sugar
• 1 teaspoon grated lemon zest
• 1/4 teaspoon kosher salt
• 4 large egg whites

Directions

1. Heat oven to 325° F. In a large bowl, combine the coconut, almonds, sugar, lemon zest, and salt. Mix in the egg whites.
2. Drop mounds of the mixture (each equal to 2 tablespoons) onto 2 parchment-lined baking sheets, spacing them 1½ inches apart.
3. Bake, switching the baking sheets halfway through, until the edges begin to brown, 20 to 25 minutes. Cool slightly on baking sheets, then transfer to wire racks to cool completely.
4. Store in an airtight container at room temperature for up to 1 week.

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Marshmallow Chocolate-Chunk Cookies

Ingredients

• 1 1/2 cups all-purpose flour, spooned and leveled
• 3/4 teaspoon kosher salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 cup (1 stick) unsalted butter
• 24 ounces semisweet chocolate, chopped
• 1 cup sugar
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1 1/2 cups mini marshmallows

Directions

1. Heat oven to 350° F. Line 2 baking sheets with parchment. In a large bowl, whisk together the flour, salt, baking powder, and baking soda; set aside.
2. In a large microwave-safe bowl, combine the butter and half the chocolate. Microwave on high, stopping and stirring every 30 seconds, until melted and smooth; let cool slightly. Whisk in the sugar, eggs, and vanilla until smooth.
3. Gradually add the flour mixture, mixing until just combined (do not overmix). Fold in the marshmallows and the remaining chocolate. Let cool for 15 minutes.
4. Drop mounds of the dough (about 1 heaping tablespoon each) 2 inches apart onto the prepared baking sheets.
5. Bake, rotating the baking sheets halfway through, until firm around the edges and cracked on the tops, 12 to 15 minutes. Let cool slightly on the baking sheets, then transfer to wire racks to cool completely.

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Double Chocolate Brownies

Ingredients

• 1/2 cup (1 stick) unsalted butter, plus more for the pan
• 3/4 cup all-purpose flour, spooned and leveled
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 6 ounces semisweet chocolate, chopped
• 1 cup sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract

Directions

1. Heat oven to 350° F. Butter an 8-inch square baking pan. Line with 2 crisscrossed pieces of parchment, buttering in between and leaving an overhang on all sides; butter the parchment.
2. In a medium bowl, whisk together the flour, cocoa, baking powder, and salt; set aside.
3. In a large microwave-safe bowl, combine the butter and chocolate. Microwave on high in 30-second intervals, stirring between each, until melted and smooth. Let cool slightly. Whisk in the sugar, eggs, and vanilla until smooth.
4. Add the flour mixture and mix until just combined (do not overmix).
5. Spread the batter in the prepared pan and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool completely in the pan.
6. Holding the paper overhang, lift the brownies out of the pan and transfer to a cutting board. Cut into 16 squares (4 rows by 4 rows).

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Chocolate-Drizzled Shortbread

Ingredients

• 1/2 cup (1 stick) unsalted butter, at room temperature, plus more for the pan
• 1 cup all-purpose flour, spooned and leveled, plus more for pressing in the dough
• 2 tablespoons cornstarch
• 1/2 teaspoon kosher salt
• 1/4 cup sugar
• 1/2 teaspoon pure vanilla extract
• 4 ounces semisweet chocolate, chopped

Directions

1. Heat oven to 350° F. Butter an 8-inch round cake pan and line with a circle of parchment. In a large bowl, whisk together the flour, cornstarch, and salt; set aside.
2. Using an electric mixer, beat the butter, sugar, and vanilla on medium-high until light and fluffy, 2 to 3 minutes.
3. Reduce mixer speed to low and gradually add the flour mixture, mixing until just combined (do not overmix).
4. With floured fingers, press the dough into the prepared pan and prick all over with a fork.
5. Bake until golden and firm, 30 to 40 minutes. Let cool.
6. In a small microwave-safe bowl, microwave the chocolate in 30-second intervals, stirring between each, until melted and smooth. Drizzle it over the cooled shortbread and refrigerate until set, 15 to 20 minutes.
7. Turn the shortbread out of the pan and, using a serrated knife, cut into 12 wedges.

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Chocolate Chip Cookies With Marshmallows and Pistachios

Ingredients

• 2 marshmallows
• 2 chewy chocolate chip cookies
• 1 tablespoon chopped salted roasted pistachios

Directions

1. Heat broiler. Place the marshmallows on a foil-lined baking sheet and broil, turning once, until golden brown, 30 seconds per side.
2. Top one of the cookies with the marshmallows and pistachios. Sandwich with the second cookie.

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No-Bake Chocolate, Peanut Butter, and Oatmeal Cookies

Ingredients

• 8 tablespoons (1 stick) butter
• 1 1/2 cups packed light brown sugar
• 1/2 cup heavy cream
• 1/3 cup unsweetened cocoa powder
• 1/2 cup creamy peanut butter
• 1 teaspoon pure vanilla extract
• 3 cups old-fashioned rolled oats (not quick-cooking)
• 1 cup dry roasted peanuts

Directions

1. In a large saucepan, melt the butter over medium-high heat. Stir in the brown sugar, cream, and cocoa, then boil for 1 minute.
2. Remove the saucepan from heat, add the peanut butter and vanilla, and stir until smooth. Stir in the oats and peanuts.
3. Drop heaping tablespoonfuls of the batter onto wax paper–lined baking sheets, spacing them 1 inch apart, and let cool until set, about 20 minutes.
4. Storage suggestion: Keep the cookies at room temperature, between sheets of wax paper in an airtight container, for up to 3 days.

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