5,297 brown sugar recipes

White chocolate chip cookies with macadamia nuts, chunky and bakery-sized at a third cup of dough each. Crispy golden edges with a soft, buttery center that freezes well for weeks.

Frozen no-bake chocolate dessert with a buttery oat-and-nut crumb base, rich unsweetened chocolate filling, and a crunchy crumb topping. Slice straight from the freezer for an irresistible treat.

Macadamia white chocolate cookies swirled with raspberry jam for fruity tartness in every bite. Buttery, chewy, and loaded with rich white chocolate chips and crunchy macadamias.

Lemon sours are three-layer cookie bars with a buttery shortbread base, coconut-nut filling, and tangy lemon glaze on top. A sweet-tart bar cookie that cuts into neat squares.

Stovetop fudge made with semisweet chocolate, butterscotch coating, and marshmallow cream for a two-toned candy that is rich, nutty, and smooth in every bite.

Macadamia white chocolate cookies with raspberry jam stirred into the batter for fruity sweetness. Buttery, chewy, and ready in under 30 minutes.

Peanut butter thumbprint cookies filled with cherry preserves. Soft, nutty peanut butter dough with a jewel-toned jelly center in every bite.

Spiced cherry biscotti studded with candied cherries and almonds, warmed with nutmeg, and dusted with cinnamon-nutmeg sugar. A ruby-flecked holiday coffee cookie.

Crispy drop cookies built around your choice of cereal flakes (oat, bran, or Grape Nut). A pantry-friendly cookie that turns breakfast cereal into chewy, golden treats.

Mom's chocolate chunk cookies with chunky semi-sweet chocolate, toasted pecans, and a butter-margarine blend that gives crisp edges and chewy centers. Bakery-sized scoops.

White chocolate pecan chunk cookies baked low and slow at 300F for tender, soft-set centers. Hand-chopped white chocolate bars give bigger pools than chips, plus toasted pecans for crunch.

Layered peach cream cheese dessert with a buttery pecan shortbread crust, almond-scented whipped cream cheese filling, and juicy peaches. A make-ahead Southern potluck classic.

Soft chocolate chunk cookies with a hidden boost of peanut butter for tenderness, plus chunks of dark chocolate and chopped walnuts in every bite. Baked low and slow for chewy centers.

Fresh raspberry pie with a cinnamon-laced double crust made from butter and shortening. Cornstarch thickens the bubbling berry juice into glossy filling, brightened with lemon zest.

Authentic Chinese almond cookies made with lard for that traditional sandy crumb. Each cookie gets a whole blanched almond pressed in the center and a glossy egg yolk wash before baking. Includes sesame variation.

Double chocolate chip cookies with two cups of chocolate melted right into the dough and two more folded in whole. Deep, fudgy, brownie-like cookies packed with chips.