x

Welcome to Eat Your Books!

If you are new here, you may want to learn a little more about how this site works. Eat Your Books has indexed recipes from leading cookbooks and magazines as well recipes from the best food websites and blogs.

Become a member and you can create your own personal ‘Bookshelf’. Imagine having a single searchable index of all your recipes – both digital and print!

The Perfect Cookie: Your Ultimate Guide to Foolproof Cookies, Brownies, and Bars by America's Test Kitchen

Search this book for Recipes »

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Salted peanut butter-pretzel-chocolate chip cookies

    • Aggie92 on December 23, 2017

      Super cookie! I love this more adult version of a peanut butter cookie. I used Maldon sea salt that I sprinkled on before baking. Also used a whole bag of dark chocolate chunks and increased the amount of pretzels by 1/2 ounce. The quick-oats pretty much disappeared into the dough. So if you want more chew from the oatmeal I would suggest switching to old-fashioned oats. I portioned the dough with a medium Oxo cookie scoop and was able to get approximately 50 cookies. High altitude changes (6200'): reduced baking soda by 1/4 teaspoon and decreased brown sugar by 2 Tablespoons.

  • Snickerdoodles

    • Emily Hope on November 18, 2017

      I wasn't crazy about the idea of using vegetable shortening in a cookie (the fat is half shortening and half butter), but I have to admit that these turned out really well -- good texture and flavor. I didn't let the edges brown quite enough on the first batch so they were a bit underdone, but still good. My only change was to add a pinch of salt to the cinnamon sugar the cookies get rolled in, which I'd do again. Also baked successfully from frozen. Would be interesting to try all butter to see what the difference is.

    • julesamomof2 on December 11, 2017

      I have been using the same Snickerdoodle recipe for 15 years, and when I went to bake Christmas cookies this year I couldn't find the recipe, so I tried these. They looked great, and tasted pretty good, but I just can't see myself making them again with all that vegetable shortening. I wouldn't feel good about giving this to my kids, or any kids for that matter. I will go back to my old recipe.

  • Coconut snowmen

    • julesamomof2 on December 11, 2017

      These were so cute-they turned out just like the picture. And not only were they adorable, they tasted great too!

  • Peppermint candy canes

    • julesamomof2 on December 11, 2017

      These did not work for me, the dough was crumbly and fell apart when I tried to twist them into the candy cane look. They didn't taste great either, although my kids thought so. I only had maybe 5 that looked good enough to give away for gifts.

  • Cranberry, white chocolate, and macadamia cookies

    • dianev on January 25, 2018

      Although this seems like a basic chipper cookie recipe, the results were outstanding. I substituted pecans for macadamias and the result was still wonderful. Use the best white chocolate you can find--it will really make a difference.

  • Trail mix cookies

    • dianev on February 12, 2018

      Good oatmeal cookie. I used salted pepitas and they came out fine. Very sticky dough. It was easiest to use a medium cookie scoop and drop the dough rather than making it into balls.

  • Molasses spice-lemon cookies

    • dianev on January 25, 2018

      Very tasty sandwich cookie. The combination of lemon and spices was just right. I added the lemon zest as well as juice to the filling.

  • Chocolate peanut butter blondies

    • dianev on January 25, 2018

      These blondies were to die for--rich with peanut butter and bittersweet chocolate chips. Hard to stop eating them!

  • Strudel bars

    • dianev on January 25, 2018

      Unusual cookie with apple and cherry (I used dried cranberry) filling and phyllo pastry. Easy to make and forgiving of pastry mistakes. Flavor improved with sitting.

  • Cranberry oat bars

    • dianev on February 12, 2018

      Made with fresh cranberries. Recipe calls for 8oz berries but a bag is 12 oz. I used whole bag and adjusted sweetener accordingly. Tasty bar. A little orange flavor would add to this.

  • Butterscotch meringue bars

    • mamacrumbcake on November 16, 2017

      11/16/17 This was an easy recipe and required only pantry ingredients. The meringue is very sticky and hard to spread without moving the chocolate chips. It is a good, tasty cookie. My chocolate chips stayed whole, unlike the photos that show them looking melted and fudge-like. These do not taste like butterscotch, but rather more like caramel. I think the recipe might benefit from a little more salt. Also, I could not help but think that nuts would be very good. This is a solid 3 star cookie, which in my book means that there is nothing wrong with it and it is a pleasure to eat. But it is lacking that something special that would cause me to choose this recipe instead of other favorite blondies recipes.

  • Chewy chocolate cookies

    • bwhip on January 02, 2018

      These were really good. Very chocolatey, with a great texture - chewy in the middle, with crispy edges and a nice crunch from the sugar coating. Really interesting ingredients for a cookie, including egg white (no yolk), and dark corn syrup. Turned out great, and we'll make them again.

  • Lemon sour cream cookies

    • bwhip on February 03, 2018

      I'm not usually a cakey cookie kind of guy, but these turned out really good. Great lemony flavor with just the right amount of tang.

  • Coffee toffee cookies

    • bwhip on November 29, 2017

      These are really tasty, and a nice change of pace from the usual chocolate chip or other more common cookies. I baked them for 16 minutes as the recipe called for, and they turned out to have nice crispy edges and soft centers. I chopped up a couple of Skor bars for the toffee bits.

  • Chewy brownies

    • bwhip on December 30, 2017

      There’s are great! Very chocolatey, nicely chewy with a wonderful crisp edge and flaky top. Excellent.

  • Peach squares

    • fultre on October 17, 2018

      There are 2 variations: Apricot Squares, sub dried apricots and apricot jam; Cherry Squares sub frozen cherries and cherry jam.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

  • Eat Your Books by Jenny Hartin

    ATK does it again with another perfect cookbook for all our cookie needs.

    Full review
  • Simply Recipes

    If you love cookies, this book, with 250 recipes, is for you—especially for the holidays...there’s no such thing as boredom here.

    Full review
  • ISBN 10 1940352959
  • ISBN 13 9781940352954
  • Published Aug 29 2017
  • Format Hardcover
  • Page Count 448
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen

Publishers Text

Bake better cookies. America’s Test Kitchen has almost 25 years of experience in the art and science of cookie baking, and now you can find all of that wisdom in one beautiful hardcover book.

Discover foolproof recipes for cookie jar classics (such as Perfect Chocolate Chip Cookies, Brown Sugar Cookies, and Jam Thumbprints), recipes for irresistible rich and chewy brownies (including S’mores Brownies, Butterscotch Meringue Bars, and Peanut Butter Blondies), fruit-and-crumble topped bars (like Lemon Bars, Blackberry Bliss Bars, and Apple Cobbler Bars), fancy treats (such as Florentine Lace Cookies, Tahini Cookies with Sesame Seeds, and Orange-Cardamom Twists) and no-bake cookies and candies (including seven flavors of Rice Crispy Treats!). We include full chapters on Christmas cookies and gluten-free cookies, too. There are tips and tricks throughout, and insight on everything from what makes a cookie crunchy vs. chewy, to equipment and ingredients that set you up for success, and a troubleshooting guide that keeps you in control of every batch. The result? The perfect cookie, every time.


Other cookbooks by this author