Author: Clare Crespo
Author: Bobby Flay
Adding ground coffee to both the cookie dough and the filling turns these cookies into something deeply more interesting than your average holiday spice treats. A filling and drizzle made with blond chocolate,...
Author: Tara O'Brady
Deeply chocolaty shortbread cookies get a kick from chipotle chile powder (left over from Pork Spice Rub . If you can restrain yourself, wait a day before serving the cookies-their flavor improves over...
Author: Ruth Cousineau
Author: Rose Hammick
Author: Victoria Granof
Chocolate Nut clusters are a fun & simple holiday treat! Salted Nuts covered in rich chocolate cooled & set into perfect candy clusters for gift trays!
Author: Jessica & Nellie
Author: Lillian Chou
Author: Emilie Baltz
Author: Bon Appétit Test Kitchen
No ice cream machine required for this frozen treat, as the cream is whipped before being frozen. As you fold in the sifted cocoa powder, it won't want to dissolve at first, but keep going. The small clumps...
Author: Sarah Jampel
You've got a lot of cookies to make, so do yourself a favor and clear some freezer space. Many doughs can be made as far as a month ahead if wrapped properly. (That means airtight! In plastic!) Logs of...
Author: Alison Roman
Author: Karen Adler
A Lady in my church gave me this Hershey Candy Bar Cake recipe. Every time I make it there is none left over.
Author: Bernice Mosteller
What makes classic peanut butter filling in chocolate cups irresistible is the edge of salt against sweet. That and a texture that hovers between creamy and crumbly. To get more peanutty goodness-and a...
Author: Genevieve Ko
When a good ol' American candy bar veers French, it becomes a decadent dessert. Buttery pat-in-pan shortbread takes the place of mass-produced cookies and gets smothered with silken chocolate and from-scratch...
Author: Genevieve Ko
Author: Joan Colton
Author: Nancy Grubin