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This cookie got its name because a whole 18-ounce jar of peanut butter is used to make it. It is the creamiest, moistest cookie I have ever had, and bound to be a favorite with anyone who makes them. Just don't over bake them!
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cooking.nytimes.com
It is with great trepidation that I offer three classic recipes, hoping to suit the three schools of chocolate-chip cookiedom (Try the crisp and gooey versions to compare.) This version is perfect for dunking in milk, and miles ahead of anything found in a plastic sleeve Note that this recipe uses two eggs, directly between the crisp version's omission and the gooey version's use of three.
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These delicately-spiced, rose-scented cookies are the perfect treat for Passover since they contain no flour. They are nutty and rich, slightly chewy with a crunchy exterior. Pistachios or almonds can be substituted for the walnuts.
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If you can't decide what kind of cookie to make, this cookie has it all. The oats, peanut butter and chocolate chips are a chewy and flavorful combination.
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I am always trying to make cookies different. Many teenagers are drinking coffee. So I combined the two things and come up with an amazing cookie. I send my...
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This is a easy, delicious recipe I have had since the 70's. Always a winner and always requested.
www.delish.com
The cuter cookie version of your favorite holiday candy.
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Soft, tasty peanut butter cookies with a touch of jelly on top. No flour needed.
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Get Chocolate Sandwich Cookies with Vanilla-Cream Filling Recipe from Food Network
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Get Banana Pudding with Peanut Butter-Oatmeal Cookies Recipe from Food Network