These thick, flourless peanut butter cookies have rustic cracked edges and soft centers. Press milk chocolate squares onto the warm cookies so they soften but keep their shape, then finish with a few flakes of sea salt.
These pale vanilla cookies bake into broad, wrinkled rounds with lightly browned edges. A short chill helps control spreading, and reserved white chocolate pressed onto the warm cookies keeps plenty of irregular pieces visible on top.
These large, individually scooped M&M cookies have lightly golden edges, soft, craggy centers, and chocolate chips alongside the colorful candies. Chill the topped dough portions before baking, then let the cookies set on the baking sheet.
These round sugar cookies are rolled thick and baked just until set for tender centers and pale edges. Once cool, each cookie gets a hand-spread circle of pink vanilla frosting and a scattering of rainbow jimmies.
These individual cocoa cookies have slightly soft centers, dark and white chocolate chips, and a fine semisweet drizzle. Press a few chips onto each dough mound before baking, then drizzle the cookies once cool.
Classic snickerdoodle cookies get their mild tang from cream of tartar and their signature finish from a cinnamon-sugar coating. Chill the butter dough briefly, leave the balls rounded, and bake until the edges set and the centers stay soft.
Thick, rustic oatmeal chocolate chip cookies get their chewy texture from old-fashioned rolled oats. Chill the scooped dough, then bake until the edges are lightly golden and the centers still look soft.
These classic peanut butter cookies are substantial golden-tan rounds with deep fork marks and tender centers. Press the dough to about ½ inch thick, bake until the edges set, and let the cookies rest on the pan before moving them.
These large brown butter chocolate chip cookies pair nutty, golden dough with soft centers and two kinds of chopped chocolate. Chill the scooped dough before baking, then finish the warm cookies with flaky sea salt.