100 Cookies: The Baking Book for Every Kitchen, with Classic Cookies, Novel Treats, Brownies, Bars, and More by Sarah Kieffer

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  • Sugar cookies 1

    • cespitler on April 02, 2021

      Fantastic and best just out of the oven. These are rather large cookies so will adjust time.

    • taste24 on December 14, 2020

      We loved these! Easy to put together and assemble. The cookies are very soft fresh out of the oven and after the first few hours, but firm up quite a bit after that. A mix between soft and crispy.

  • Raspberry rye cookies

    • cespitler on April 02, 2021

      These were delicious. The rye and raspberry mix is stellar and I loved the chewy centers. I cooked these a bit longer than stated in the book.

    • tarae1204 on January 20, 2021

      Raspberry and rye are very nice flavor combination in this cookie. It kind of tastes like a healthy breakfast cereal turned into a sweet chewy cookie. However, I won’t repeat this recipe because the flavor isn’t one that I like enough to eat a batch. Also, the fresh raspberries moisten the cookies overnight and turn the centers into moist dough again. (And I have been adding 2-4 minutes to each bake time from this book as I prefer my cookies browned and firm throughout, not soft in centers).

    • lawrencecharcuterie on November 14, 2021

      Per reviews I have read, mostly from food 52 bake club on Facebook, I am going to skip the fresh raspberries and just use the freeze dried.

  • Neapolitan cookies

    • Apollonia on July 03, 2021

      Thrilled with how these turned out! I could not believe how strong the strawberry flavor came through. The chocolate also came out with a great distinct flavor. Mine were, as with another comment, underdone at 10 minutes; mine needed more like 12. My only change next time would be roll in sugar crystals. I only did sprinkles on some, and they could have used a bit of shine. Otherwise, totally delightful and not difficult at all to make.

    • Astrid5555 on October 27, 2020

      These look impressive and taste excellent. I am impressed at how easy it is to add strawberry flavor to cookies by just crushing up some freeze-dried strawberries. I slightly underbaked my first batch at 10 minutes, so left the next batches in for a little longer and it worked.

    • sosayi on February 18, 2021

      Very good! Made these for Valentine's Day 2021. Mine did puff up more than in the photo, so I may flatten the balls before baking next time. And, would also increase the amount of strawberry powder next time, too. Loved the buttery richness and chewy texture.

  • Lemon curd

    • Apollonia on June 27, 2021

      This was a totally different method than my usual curd recipe, but I had the right number of yolks leftover from another project and so tried it out in the lime variation. Basically the same result as my usual method, though I think it cooked a bit quicker. I'd go down in the sugar if I made the lime again, it was a bit sweet.

  • Snickerdoodles 2

    • Emily Hope on October 10, 2020

      This is the pan-banging version. Found the flavor of these to be quite good (better for type than the chocolate chip pan-banger), and I also appreciate that they don't call for any shortening as many snickerdoodles do. My only change was to add a little salt to the cinnamon/sugar mix. One friend remarked that they looked just like they came out of a bakery. The dough is pretty soft so it's a little hard to roll the balls in the sugar, but it's fine if they aren't perfectly round. Very large -- make sure to leave the specified room on the pan. I baked these a little too long so they were more crispy than chewy -- will cut back a bit on the time next time. Will definitely be a repeat.

  • Chocolate chip cookies

    • Emily Hope on October 10, 2020

      This is the pan-banging version in the book. First time I'd tried the method, and it worked pretty well although didn't result in quite as pronounced ridges as shown in the photos and online. Pretty standard chewy-crispy chocolate chip recipe otherwise--good flavor but not the best I've ever had. These are also GIANT. Fun project with the pod kids. Didn't keep especially well.

  • Toasted sesame cookies

    • Astrid5555 on September 27, 2020

      These are fantastic for grown-ups. My first time making pan-banging cookies, was quite impressed how the process delivers! These cookies are definite keepers.

    • cadfael on October 19, 2020

      Very good. Watch times to not overcook. Will repeat

    • tarae1204 on January 20, 2021

      Wonderful recipe enjoyed by kids and adults alike. The flavor has the same satisfaction as a peanut butter chocolate chip cookie, but with a slightly different flavor and much different texture from the sesame. I found the balls of dough way too big and my cookies spread too much. So I halved the cookie size. Also purposefully baked each batch four minutes longer than called for because I prefer them browned and chewy throughout.

  • Mud pie bars

    • Astrid5555 on March 13, 2021

      These are absolutely delicious, but quite rich. Even though this is one of the more time-consuming recipes in this book, it’s quite quick to make if you split it across two days. I did not bother chilling the chocolate mousse separately, just topped the cooled cake with the mousse and let it chill on top of the cake, works perfectly well.

  • Smore’s blondies

    • Astrid5555 on September 04, 2020

      I slightly overbaked the blondie part of the recipe which resulted in a very crunchy bottom. My first time making marshmallows. Halfway through the process I was scared that I had messed up when my marshmallow batter turned into a liquid soup while whipping in the mixer. However, everything worked out beautifully in the end, thanks also to the clear instructions. A small slice goes a long way, but eating these blondies is kind of addictive. Very happy kids at home!

  • My favorite brownies

    • Astrid5555 on October 29, 2020

      These are delicious and very quick to make, a definite repeat.

    • bwhip on September 22, 2020

      These are excellent brownies. Nicely chewy, caramelized edges, and wonderful chocolate flavor. I think the combination of chocolate and cocoa, butter and oil, is a winner.

    • AndieEats on January 25, 2021

      Super tasty and not difficult to whip together! Came out glossy (if a little mottled on mine) and satisfying for both the brownie edge and centre lover. I think next time I’ll throw in some chocolate chips/chunks for some extra pockets of chocolate.

    • taste24 on November 18, 2020

      These were excellent and had a great soft texture. My grandpa could tell they were a new recipe and also deemed them his favorite. Will be making again!

  • Soft chocolate chip cookies

    • Astrid5555 on February 28, 2021

      My new favorite chocolate chip cookies. Quick to put together and really delicious!

    • abengal on June 27, 2021

      These were ok but not as amazing as I expected from the reviews. Used milk chocolate. They did not spread as expected, even with several good bangs on the top of the stove, no idea why, possibly the Australian flour? Best tip was measuring the biscuits to be 45g, kept them a uniform size, great directions. Everyone did like them, especially husband, but I will keep looking. Very easy to make. Note to self: If taking them somewhere, think of a way to dress them up a bit. 3/5

    • taste24 on December 14, 2020

      We absolutely loved these. Easy to put together, plenty of chocolate chips, and of course soft and chewy. One of my new favorites!!!

  • Oatmeal raisin cookies

    • Astrid5555 on February 28, 2021

      Quick to put together and very delicious, perfect raisin ratio.

  • Chocolate crinkle cookies

    • Astrid5555 on March 21, 2021

      Older son called them his most favorite chocolate cookies ever, nothing more to add.

  • Brown butter chocolate chip cookies

    • hirsheys on January 16, 2021

      Delicious! She doesn’t make it clear in the recipe (in fact, she calls for soft butter), but you can actually make these with butter straight out of the fridge, since you brown most of the butter, then use that to melt the rest. I baked them for 9 minutes, and they are in fact crisp on the outside and tender on the inside, as she said they would be. (I really like that she gives ranges of baking times to nail the texture you want!) I’m not sure these will replace my previous favorites (from Seven Spoons - I’ll have to do a taste test!) but I really enjoyed these.

    • Lepa on December 25, 2020

      These were the first cookies I made from this book and they are just delicious. I especially loved that I could make them on a whim, as the dough didn't require any chilling.

    • leilx on August 18, 2021

      very good.

    • gamulholland on March 14, 2021

      Actually, my daughter cooked this when she was home from college and I was helping out at the Covid-19 urgent care all day and just wanted to get home and out of my germy scrubs and my car broke down on the way home. I got home, and there were the most amazing cookies. :) Just delicious.

    • someryarns on December 10, 2020

      This is the first recipe I tried out of 100 Cookies. The recipe was easy to follow, and the resulting cookies were AH-MAZING. I got closer to 24 cookies out of the recipe using the recommended 45g size.

    • taste24 on March 02, 2021

      These are fabulous. I used chocolate chips as that's what I had on hand and they worked well. I baked for 9 minutes and they were very soft, exactly how I like my cookies.

  • Bourbon sablés with chocolate

    • Devons on January 03, 2021

      First recipe I made from the book. Outstanding flavor, not overly Bourbon at all. I don't think anyone would guess there is Bourbon in them. They look just like the photo. Didn't have sanding sugar, so used turbinado instead and it was perfect.

    • leilx on August 18, 2021

      I liked these, but I wanted more bourbon and more chocolate.

  • White chocolate, rosemary, and apricot cookies

    • EmilyR on August 19, 2021

      Looking past the blue tinted white chocolate, these are a fun take on an updated oatmeal cookie. I'd cut back the sugar a bit, but they are good!

  • S’mores cookies

    • tarae1204 on April 17, 2021

      These are so, so good. I love the amount of salt in the dough and how that plays against the marshmallow. These spread a lot so place the four balls of dough carefully.

    • Shewi128 on April 06, 2021

      Good recipe, although I used store-bought marshmallows and chocolate chips. However, it needed a little more chocolate!

  • Olive oil sugar cookies with blood orange glaze

    • lawrencecharcuterie on February 16, 2021

      Crumbly dough could only be patted out, rolling impossible. Dale thought glaze was good.

  • Smoky butterscotch cookies

    • lawrencecharcuterie on October 03, 2021

      I found rolling these cookies to be a bit fiddly. My best success was rolling between parchment paper. Then I laid the parchment paper atop flat cold packs in order to get a spatula underneath them and lift them onto the baking sheet.

  • Peanut butter cookies 1

    • lawrencecharcuterie on October 20, 2021

      Winner! This will be the only peanut butter cookie recipe I use from this point on. I am trying different recipes for the candied peanuts.

  • Blondies

    • Lepa on January 20, 2021

      We thought these were good but not great. I will try the different variations to see if we like those better.

  • Cream cheese pumpkin pie bars

    • jsguaium on April 11, 2021

      Made a half recipe; Used puréed chestnut instead of pumpkin, came out just fine. Delicious bars. I prefer a bit more crust, so next time would increase crust components by half again to try that.

  • Double chocolate espresso cookies

    • bwhip on September 14, 2020

      These were great. The brown butter and espresso give them a wonderful depth of flavor. The little bit of extra crunch (and flavor) from the cocoa nibs made them even that much better. Baking them for about 9.5 minutes made them perfectly soft in the middle with a crispy edge for us. We'll make these again.

  • Peanut butter crunch brownies

    • sosayi on February 18, 2021

      Made with the "my favorite brownies" base. This was a massive hit. Don't be tempted to leave out the cacao nibs for the crunch - absolutely elevated the final treat (and I am not a huge fan of crunchy, mixed textures).

  • Chocolate basil brownies

    • sosayi on February 18, 2021

      Really, really delicious! I did sub mint for basil (there was a specific request by a certain husband), but otherwise followed exactly. I agree with Jviney that the amount of cooling in between steps is a PITA, but since it's an icebox here in WI, it was actually pretty easy (and quick) to do each step by just setting it on the screened porch. Maybe I'll just make this in winter. :)

    • Jviney on September 02, 2020

      Pro: these are a delicious brownie and the basil brings a really lovely herbal note. Several guessed it was mint, and it’s a refreshing add. My husband immediately went back for seconds, and both adults and kids enjoyed them. Con: I struggled to get these done over the course of ten hours with a crabby three year old singing in my kitchen. The cooling to room temp x2 and the chilling for one hour x3...it’s just a lot of steps and I’m not 100% sure the payoff is there, as enjoyable as they are.

  • Double chocolate sugar cookies

    • BasicStock on April 10, 2021

      Good description as it does seem like a sugar cookie with a chocolate flavour. Nicely crisp and crunchy and probably not as rich as a recipe described as a chocolate cookie. I would make them again, and also want to try the variation of adding mint flavouring.

  • Chocolate sugar cookies

    • leilx on August 18, 2021

      Sugar cookies aren't my favorite, but the people who tried these really liked them.

  • Cut out cookies

    • leilx on August 18, 2021

      Very easy dough to work with. I think maybe I don't love the coconut oil in it, or maybe my coconut oil was not the freshest. In any case I have had others I liked better, but I love that this dough doesn't require chilling.

  • Strawberry crème fraîche bars

    • Kinhawaii on September 10, 2021

      Good- soft delicate bar with a creamy strawberry flavor. I made half a recipe in an 8 in sq pan- used almond flour, just a little food color (looked grayish without)- but maybe should have used more. Took about 25 minutes to bake for me in order to develop some color.

  • Cinnamon roll blondies

    • pattyatbryce on February 15, 2021

      Fantastic! Definitely a make-again for us.

    • Jviney on November 06, 2020

      These were really delicious. Yes, a few steps to do but the payoff was there. Such a great idea of a recipe, and the execution absolutely works.

    • taste24 on September 15, 2020

      There were 3 different steps to make these wonderful bars, and totally worth it. The browned butter blondie batter alone is so good! They are reminiscent of cinnamon roll flavors and I absolutely loved them. Will be making over and over.

  • Cream cheese brownies

    • Jviney on November 25, 2020

      My four year old requested brownies, and these were very quick to bang together. I cooked them to 34 minutes and they should have stayed in the oven for probably five minutes more - the cream cheese didn’t swirl in to the brownies as easily as other recipes, and so seemed to bake on top of the brownie batter more quickly. Everyone loved them, though, and I’ll make them again.

  • White chocolate brownies with toasted sesame caramel

    • Jviney on October 24, 2020

      These are very good. The white chocolate brownie base pairs well with and balanced the sesame caramel. My caramel was smoking and golden before the recommended 350 degrees, so I pulled it from the heat. After chilling and cutting the brownies, the caramel did run down the sides and puddle around them so probably wise to heed the author’s advice to cut them right before serving.

  • Oatmeal chocolate cookies

    • sdeathe on February 15, 2021

      Reduced size from 85 g dough per cookie to 50 g; they were still big. These are good, but not remarkable in any way. Banged the pan to produce flat cookie; no ridges because of the reduced size.

  • Ginger cookies

    • abengal on June 27, 2021

      These were good. Did not have any crystallised ginger, so doubled the ground ginger, and did not have any ground nutmeg or cloves so added 1/2 teaspoon mixed spice. I would keep these proportions. Substituted the light molasses with 1 very large spoonful of black molasses and the rest golden syrup. Used 2 eggs. Note to self, if making again, and do, because everybody liked them, weigh them 45g each as the book suggests as it keeps the biscuits a uniform size. BE VERY CAREFUL WITH TIMING. The undersides will burn and ruin them completely, so get them nearly cooked and then check the underside every minute until light golden, not dark gold. Lift the paper up to check the underside, edges are too deceptive, doesn’t work. 4/5

  • Half-and-half cookies, two ways: strawberry lemonade cookies

    • Shewi128 on April 12, 2021

      I put in freeze dried blueberries instead of strawberries. These are BIG cookies, so make sure you follow the instructions about 4 cookies per pan. They definitely taste like lemonade, which was a good thing. You can't really taste the freeze-dried fruit at all.

  • Snickerdoodle cookies with pumpkin buttercream

    • theBlackbird on September 28, 2021

      Oh goodness these were good. I’d make the cookies a little smaller than the 45g in the snickerdoodle recipe because these were huge. Takes a few steps, so plan to do the cookies and caramel shards one day and maybe the buttercream the next. That said, everyone finished them! Next time I might add some cardamom and ginger to the sugar mixture to make them chai + pumpkin.

  • Ginger molasses cookies

    • theBlackbird on January 12, 2021

      HUGE cookies! Instructions were very clear, and got crunchy edges and a chewy middle. Not super gingery - might add a touch more ground ginger next batch.

  • White chocolate red velvet brownies

    • theBlackbird on February 28, 2021

      Fantastic - better than any red velvet cupcake I've ever had. Have made it twice - used the red velvet emulsion as recommend and had a perfect red color and moistness. Can leave it out and just as good if serving to people who may have the red dye allergy.

  • Espresso caramel blondies

    • taste24 on January 18, 2021

      These were good, and easy to make. Very soft blondies, which I enjoy. I wish the coffee flavor came through a little more. Also, I used TJ's salted caramel sauce for the top.

  • Lemon oat bars

    • taste24 on September 21, 2020

      These were a delight to make. Simple filling and easy crust. I loved the creamy lemon flavor and the oat topping to balance the richness.

  • Brown sugar cookies

    • taste24 on February 10, 2021

      These cookies are outstanding. It will be hard to convince me to make regular sugar cookies after having these.. chewy but sturdy, and subtle but delicious molasses notes. Love them.

  • Snickerdoodles 1

    • jenburkholder on January 27, 2021

      Regular, basic snickerdoodles recipe. Very tasty, nothing groundbreaking.

  • Banana crunch blondies

    • sarahfrizzank on October 16, 2020

      Does the measurement for vanilla extract seem a bit high to anyone else?

  • Brownie cookies

    • Running_with_Wools on January 18, 2021

      My 8-year-old son picked this recipe to make from the cookbook first. We used 85% chocolate and subbed King Arthur Measure-for-Measure gluten free flour. I added Malden Sea Salt to the tops of the first batch and a teaspoon of peanut butter to the second batch. They were easy, super chocolatey and delicious. A real keeper. If you prefer the corners of the brownies you make - each of these cookies is like eating a corner.

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  • ISBN 10 1452180733
  • ISBN 13 9781452180731
  • Linked ISBNs
  • Published Aug 25 2020
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries United States
  • Publisher Chronicle Books

Publishers Text

From celebrated blogger Sarah Kieffer of The Vanilla Bean Baking Blog!

100 Cookies is a go-to baking resource featuring 100 recipes for cookies and bars, organized into seven chapters.

Chocolatey, fruity, crispy, chewy, classic, inventive—there's a foolproof recipe for the perfect treat for everyone in this book.

• Introduces innovative baking techniques
• Includes an entire chapter dedicated to Kieffer's "pan banging" technique that ensures crisp edges and soft centers for the most delicious cookies
• Nearly every recipe is accompanied by a photograph.

Recipes range from the Classic Chocolate Chip made three different ways, to bars, brownies, and blondies that reflect a wide range of flavors and global inspiration.

This is the comprehensive-yet-charming cookbook every cookie lover (or those who love to bake cookies) needs.

• Highly giftable with a textured case and a ribbon marker
• Recipes include Marshmallow Peanut Butter Brownies, Olive Oil Sugar Cookies with Blood Orange Glaze, Red Wine Cherry Cheesecake Swirl Bars, and Pan-Banging Ginger Molasses, S'mores Cookies, Snickerdoodles, and more
• A great pick for the home baker who loves cookies, as well as fans of Sarah Kieffer's blog and Instagram
• Add it to the shelf with cookbooks like Sally's Cookie Addiction by Sally McKenney; Dorie's Cookies by Dorie Greenspan; and The Perfect Cookie: Your Ultimate Guide to Foolproof Cookies, Brownies & Bars by America's Test Kitchen.

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