The people speak: our top-ranked cookie recipes.

There’s nothing like a customer review to keep you on your toes, huh?

I tend the online recipes here at King Arthur Flour. And sometimes I feel like a mother with lots and lots of needy kids.

About 2,152 of them, at last count.

Yes, each and every recipe feels like a child to me. Like babies, some had difficult, exhausting births, while others were – well, a piece of cake.

Many of our online recipes made their first appearance in our Baking Sheet newsletter. Still others, in our Baker’s Catalogue.

Now, many go directly from test kitchen to our new recipes page. I mean, one minute I’m pulling hot muffins out of the oven; and 5 minutes later, the recipe pops up online.

Now THAT’S instant gratification!

But let’s get back to customer reviews.

Every time you, a reader, posts a comment, it gives me a chance to reflect on the recipe. When the comment is positive, I’m proud and happy; my kid just scored the winning goal!

When a recipe gets a not-so-good comment, I’m bummed. Bad report card.

So, like moms everywhere, I think what “the kid” needs to do to improve.

Could I write this particular step more clearly? Is the picture an accurate representation of the final product?

Is the recipe itself just too gosh-darned persnickety for prime time? It happens.

Thankfully, most of our reviewed recipes get four or five stars. And some get LOTS of four- and five-star reviews.

These are our straight-A students; our all-stars.

The recipes you want to bookmark for the math team’s next bake sale.

So now, without further ado, meet our Cookie All-Stars – the eight top-ranking cookie recipes on our site.

The winner and still champion: our guaranteed Chocolate Chip Cookies. See the recipe, and blog.

“I didn’t think any recipe could be better than the original Toll House recipe, but this is.” Annerip, KAF community

Our secret: using a full pound of chocolate chips in the cookies, for more chocolate in every bite.

Almond Cloud Cookies. See the recipe, and blog.

“These cookies are absolutely AWESOME!!! …these are extraordinary, top-tier bakery-quality cookies.” M. Schindel, Chestnut Hill, MA

Our secret: believe it or not, these are flour-free, gluten-free, and free of leavening, making them perfect for those on a GF diet and potential Passover favorites.

Salty-Sweet Butter Pecan Cookies. See the recipe, and blog.

“This is the second year we’ve made these amazing cookies. No other cookie has ever created so many requests for ‘please make more,’ and they are EASY.” Heather, CT

Our secret: Toast the pecans. And don’t skip the sweet-salty coating – it’s what takes these cookies from good to WOW.

Our guaranteed Classic Peanut Butter Cookies. See the recipe, and blog.

“If there were a hundred stars this recipe would get them all.” Isle2000, KAF community

Our secret: For variety, use the pusher from a Cuisinart food processor to imprint a spiral on top, instead of the traditional fork criss-cross.

Our guaranteed Oatmeal Cookies. See the recipe, and blog.

“Wow! These taste like bakery cookies! I’m no Betty Crocker and my family swooned over these.” nummynummy, KAF community

Our secret: For soft/chewy cookies, be careful not to over-bake. They’ll look pale when you take them out of the oven, but will cook just a tiny bit more as they cool, giving them perfect texture.

Our guaranteed Shortbread. See the recipe, and blog.

“This is the best shortbread recipe! Haven’t met a person who didn’t love it!” jeanbuller, KAF community

Our secret: use salted butter. While we usually bake with unsalted, these cookies have no liquid ingredient, and added salt won’t dissolve/disperse, leaving cookies gritty.

American-Style Vanilla Biscotti. See the recipe, and blog.

“This biscotti recipe is the BEST… They are everyone’s favorite.” Brenda, GA

Our secret: coarse white sparkling sugar on top, for a wonderful crunchy finish.

Basic Whole Grain Cookies. See the recipe, and blog.

“They are fantastic!! This is a great recipe. I’ll make them again this week I’m sure. Love, Love, Love!” jms2, KAF Community

Our secret: white whole wheat flour, and a touch of orange juice – which tempers any “whole wheaty” taste. You’ll NEVER know these are whole grain.

Don’t tell me – you’re dying to get into the kitchen and bake a batch of cookies, right?

Go for it – your family, friends, and work colleagues will be thrilled.

And that’s what baking’s all about, right? Sharing the joy… which King Arthur Flour’s been helping bakers do for 222 years.

P.S. After completing this post, I realized I’d completely missed another of our most popular cookie recipe: our guaranteed Sugar Cookies.

Sigh… you know how it is when you’re dealing with lots of kids – one of them is bound to get overlooked at some point!

PJ Hamel

PJ Hamel grew up in New England, graduated from Brown University, and was a Maine journalist before joining King Arthur Flour in 1990. PJ bakes and writes from her home on Cape Cod, where she enjoys beach-walking, her husband, two dogs, and really good food!


  1. JoAnn

    Hi there, I tried the almond clouds and truly love them. My sister, a baker, was over. She noticed how hard the dough is. We used a potato mashed, then a hand mixer on the almond paste. Now, when I do this recipe I use a cheese grater to shred the almond paste, then the hand mixer. It works well and gives my arms exercise. JoAnn in Flagler Bch, Fl

  2. Victor Johnson

    PJ, I *need* these almond cloud cookies. They look too good to be true. I’m tired of stale store-bought cookies so it’s about time I found some solid recipes to follow. Now to see if I can actually pull it off. Success or fail, thank you for the recipe! Almond cloud cookies, here I come!

  3. Sonya

    Thank-you for collecting all of these into one post for us – this is awesome. I also loved your story and how you feel reading the reviews – the highs and lows, the learning. You guys are the best!

    1. The Baker's Hotline

      Thanks, Sonya – surely you know we owe it all to our wonderful customer/bakers who awe and inspire us every day. Happy Baking! Irene@KAF

  4. Brenda

    Maybe the reason snickerdoodles rate much lower in recipe hits than in surveys is because most people who like them already have a favorite recipe? If you have an old tried & true, any other recipe is just a wannabe.

    True, Brenda – why mess with success, right? 🙂 PJH

  5. argentyne

    I was just thinking last night that I really wanted to make some cookies. I ended up stalled because I couldn’t decide on which ones to make.

    So I made sourdough cinnamon rolls instead. Delicious, but not quite the same. 😀

    Thanks for the suggestions! I will have to catch up on my baking cookies for lunches this week and I will have to venture into several of these. 😀

  6. cartvl219

    I once went a little crazy trying to get the butterscotch chips. It may have been on the Guittard site that I discovered that they’re only available during the Thanksgiving/Christmas season!
    One of my few non-KAF cookie recipes is one for Cranberry-Pistachio Biscotti. It was the first recipe I tried for biscotti and, when I had co-workers to share with, a regular during the Christmas season. Really easy. Just put all the ingredients into the food processor, pulse a few times and dump out the finished dough, shape into logs and bake, cool, slice and rebake. Done!
    Of the recipes you’re talking about here my favorite would be the Salty Sweet Butter Pecan Cookies. After that, anything I can put pecans and chocolate into. 🙂
    Wow, I’d never heard of doing biscotti in the food processor, but it sounds really fast and easy. I’ll have to give it a try! ~ MaryJane

  7. JuliaJ

    Cindy commented on the saltiness of pistachios. If all I have are salted nuts, I rinse them in water to wash off the salt and then toast to crisp them up.


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