Bake cookies for 10-12 minutes. When the cookies have just come out of the oven, push the teaspoon again into the center of ...

‘Tis the season for cookies, and every day till Christmas, Star journalists are taking turns baking a recipe from the Star’s extensive archives. Follow our holiday baking adventures here on ...

The marshmallows on top of the "brownie-like" cookies are "toasted to perfection" under the broiler, says cookbook author Sarah Fennel Fred Hardy Sarah Fennel is turning to her oven to capture the ...

a ginger molasses cookie with ginger three ways; and a double chocolate peppermint cookie with candy cane pieces, marshmallows, toffee pretzels and three types of chocolate that’s topped with ...

But the ultimate winner was the Double Chocolate Peppermint Bark Cookie baked by Becca Thayer of Wiscasset. This year’s judges were Lily Burt from Jodie’s Café and Bakery; Daphne Cromwell ...

Beat with a mixer until a soft dough forms. Stir in the cookie chunks, peppermint crunch pieces and chocolate chips gently. Refrigerate the dough for at least 60 minutes. The longer, the better.