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The Perfect Cookie
Bake better cookies.
America’s Test Kitchen has almost 25 years of experience in the pursuit of the perfect cookie recipes. We’ve baked thousands of batches to make the all-time best versions of American cookie jar classics, as well as foolproof recipes for favorite cookies from around the world, and some original recipes all our own.
Now we’ve aggregated all that cookie-baking expertise into The Perfect Cookie, the definitive hardbound go-to resource for any cookie or bar you could imagine making. We’ve included photographed steps, ingredient information, essential science, and timesaving tips that keep you in control of every batch you bake.
Some of the recipes you'll find inside:
Chocolate Fluff Cookies
These cookies are a heavenly cross between two commercial treats, Moon Pies and Mallomars, both of which are constructed from marshmallows, graham crackers, and chocolate. We ditched the graham crackers in favor of the gentle sweetness of Carr’s Whole Wheat Crackers. Instead of making homemade marshmallows, we scooped rounded portions of marshmallow crème right from the container onto the crackers. We briefly froze the Fluff-topped cookies before coating them with melted chocolate (mixed with a little vegetable oil for smooth spreading and a shiny gloss). The best part? You never have to turn on your oven.
Peanut Butter Blondies
Making a peanut butter blondie wasn’t as simple as stirring some peanut butter into our classic blondie base. By the time we added enough peanut butter for supernutty flavor, all the added fat made them dense and heavy. We played with the ratios of peanut butter and butter, stirred in some toasted and chopped nuts, and finished it all off with peanut butter chips to provide pockets of concentrated flavor in the blondies of our dreams.
Meringue Christmas Trees
Bake a grove of breathtaking trees (no advanced piping degree required), each decorated with “lights” and “ornaments” (nonpareils and yellow sugar stars), perched on a sweet “trunk” (a milk chocolate kiss), and covered with a fresh dusting of “snow” (confectioners’ sugar).
Details
Recipes: 256
Format: Hardcover
Pages: 448
Item Number: CF09
Item Weight: 3.55 pounds