#cookies
9 viral recipes tagged #cookies.
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Sugar Cookies faciles
Soft in the center with delicately crisp edges, these buttery sugar cookies hold their shape for cutouts yet stay tender for days. One bowl, no chilling required, and a foolproof crumb that takes glaze or sprinkles beautifully.
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Cookies au Beurre de Cacahuète à 3 Ingrédients
These are the flourless, butterless cookies that turn one bowl and three pantry staples into a batch of tender, deeply nutty treats in under half an hour. Peanut butter carries all the fat and structure, sugar gives crisp edges, and a single egg binds everything into a soft, sandy crumb that melts on the tongue. Because there's no flour to develop, the dough comes together in minutes and bakes up with that classic crosshatch top and rich toasted-peanut flavor.
cookiesdessertquick -
Biscuits à la Préparation pour Gâteau
Cake mix cookies turn a single box of dry cake mix into soft, chewy cookies with just eggs and oil, no measuring of flour, sugar, or leavening required. They bake up thick and tender with lightly crisp edges, and because the mix is already balanced for sweetness and rise, the dough is nearly foolproof. Swap the flavor of mix or fold in chips and sprinkles to make them your own.
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Biscuits à l'avoine sans cuisson
These no-bake oatmeal cookies are chewy chocolate-and-peanut-butter mounds that set on the counter instead of in the oven. A quick stovetop boil dissolves the sugar and cocoa into a glossy fudge that grips every oat flake, so the cookies firm up soft in the center with a light snap at the edge. The method works because that single rolling boil concentrates the syrup just enough to set the cookies as they cool, no baking required.
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Cookies à l'avoine et aux raisins secs
Chewy in the middle with lightly crisp, golden edges, these oatmeal raisin cookies are warm with cinnamon and studded with plump, juicy raisins. A high ratio of brown sugar keeps them soft and moist, while old-fashioned rolled oats give real texture and a nutty, toasty flavor. A short chill firms the butter so the cookies bake up thick instead of spreading into thin, greasy disks.
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Cookies aux flocons d'avoine et pépites de chocolat
These oatmeal chocolate chip cookies bake up with crisp, buttery edges and soft, bendy centers packed with old-fashioned oats and pools of melted semisweet chocolate. A high ratio of brown sugar to white keeps them moist and toffee-scented, while a short 30-minute chill lets the oats hydrate so the cookies stay thick instead of spreading thin. One bowl of dough makes two dozen bakery-size cookies that keep their chew for days.
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Brookies (cookies-brownies)
Brookies settle the cookie-versus-brownie debate by refusing to choose: each cookie is half fudgy, crackle-topped brownie and half buttery chocolate chip cookie, pressed together and baked as one. The trick is treating them as two quick doughs — a melted-chocolate brownie dough that chills until scoopable, and a classic creamed cookie dough — so each half keeps its own texture instead of blurring into a generic chocolate cookie. The result is a bakery-style hybrid with a shiny brownie top on one side and golden, chip-studded edges on the other.
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Cookies au chocolat blanc et noix de macadamia
Soft-centered, golden-edged cookies loaded with creamy white chocolate and buttery, toasty macadamia nuts — the bakery-case classic made better at home. Creaming the butter with two sugars builds a chewy, caramel-tinged crumb, while a short 30-minute chill keeps the cookies thick instead of flat. Salted macadamias are the quiet secret: their savory crunch keeps the sweet white chocolate perfectly in check.
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Cookies à la Banane
These old-fashioned banana cookies are soft, pillowy drop cookies that taste like the best part of banana bread in handheld form. Creaming the butter with both white and brown sugar builds a light crumb, while a full cup of mashed ripe banana keeps every bite moist and fragrant. Because the batter is loose and cake-like, there is no chilling or rolling — just scoop, bake, and cool.
dessertamericancookies