Brownie Cookies, for when you can’t decide whether or not you want a chocolate chip cookie or a brownie..
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Coconut macaroons made incredibly chocolate-y and fudge-y and almost brownie-like thanks to both melted chocolate and cocoa powder.
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The carrot cake meets the whoopie pie in this delicious (undeniably adorable) dessert.
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A giant, soft baked cookie that can be cut in to slices and served as if it were a cake. Need I say more?
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One of the most perfect cookies I’ve ever baked — soft and chewy and packed with lots of chocolate chunks, with toasty undertones thanks to the addition of brown butter.
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These cookies can best be described as a cross between a brownie and chocolate chip cookie -- they are soft almost fudgy thanks to a short bake time, not to mention insanely chocolate-y, thanks to the cocoa powder, dark chocolate, and white chocolate. The cocoa powder and dark chocolate keep the cookie bittersweet and intense, balancing out the sweetness of the white chocolate.
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These cookies are soft and spicy, substantial and chewy thanks to the oatmeal, and packed with pockets of melted chocolate. Swoon.
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Just when you thought the classic American peanut butter cookie couldn’t get any better, we’ve added toasted oats for texture and a creamy peanut butter frosting for extra peanut butter flavor. You’re welcome.
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Made with only five ingredients, they are sweet yet salty, buttery and crunchy, and absolutely addictive. There are no chocolate chips, frosting, or glaze to be found here, which is just fine – these are simplicity at its best.
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My Aunt Laura’s beloved, tried and true, and quite nearly famous recipe for perfect chocolate chip cookies.
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