Cookie

These super-moist and delicious cookies are made with a secret ingredient: banana!

These rich, two-layer flourless brownies are endlessly customizable. Top with chocolate chips, chopped pretzels, or any crunchy snack you have in the pantry.

Butterscotch chips and crushed potato chips make these buttery brown sugar cookies dance across your tongue with sweet and salty flavor.

Nut cookies in the shape of "sticks" or "fingers" were kind of a thing back in the day. I substitute bread flour instead of all-purpose for chewiness, which is a must for a peanut butter cookie in my opinion.

Using salted butter and resting the dough are the secrets to these crowd-pleasing cookies that are equal parts chewy and crunchy.

These boldly chocolatey (and completely flourless) brownies get topped with a savory swirl of tahini. Dragging a toothpick through them to make pretty designs is part of the fun.

These yummy vegan cookies are free of butter, added sugar, and even eggs—the peanut butter and applesauce hold them together. But trust me when I say you won’t miss the sugar. The sweet banana and abundance of chocolate more than make up for it.

Shards of rich, dark chocolate melt into the brownie batter as this dessert bakes, leaving behind pockets of luscious, gooey, molten deliciousness in every chewy bite.

This extra-dense chocolate brownie is packed with all the warm, spiced flavors of your favorite holiday cookies.

If you’d like an even more pronounced molasses flavor, use a robust instead of mild molasses. Just don’t use blackstrap in these cookies; not only will it be too strong and bitter, but it will overwhelm the spices.

You can find pistachio paste at specialty food stores and some grocery stores, but making your own is easy. Process 1/2 cup raw pistachios, 2 Tbsp. honey, and 1 Tbsp. vegetable oil in a food processor to a smooth paste.