We love this diminutive grain for its gentle nutty flavor, speedy preparation time, and exceptional nutritional profile. Whether you choose white, red, black, or a rainbow blend, our basic recipe turns out perfectly cooked quinoa every time.
See: Espresso Cookie's Gallery (Merchandise).
These crunchy cookies are wonderful on their own or when paired with your favorite ice cream.
This dessert recipe brings together two favorites, brownies and cookies, for a simple yet decadent treat.
See: Espresso Cookie's Gallery (Merchandise).
These rich cookies should seem a bit soft when you take them out of the oven. They firm up as they cool, so be careful not to overbake them.
See: Espresso Cookie's Gallery (Merchandise).
The beautiful imprints on these Dutch Speculaas Cookies make them a stunning edible gift for the holidays.
Everything's nice about Mexican hot chocolate, which is why we dreamed up a cookie that showcases its signature qualities: deep cocoa flavor, a melt-in-your-mouth texture, and the assertive kick of cayenne pepper and cinnamon. Bake a batch or two, and wow a crowd -- or just your coworkers -- on Cinco de Mayo.
Our oatmeal cranberry cookies are the perfect mix of sweet-tart dried cranberries and buttery oatmeal cookies spiced with cinnamon—and they're easy to make.
Sometimes there's nothing better than a good old-fashioned oatmeal-raisin cookie.
This oatmeal-cookie dough can be baked immediately, refrigerated for one to two days, or frozen for up to a month.
