Chef Dean
Peanut Butter Chocolate Chip Cookies
Tender, chewy cookies where creamy peanut butter meets pockets of melted chocolate. Two American icons in perfect harmony, with just enough salt to make you reach for another.
Recipe Archive
Pastries & Cookies
Pastries and cookies reward precision without losing warmth. Browse doughs, fillings, laminated layers, bars, pies, and small bakes made for sharing.
881 recipes
Culinary Explorer
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Recipes
Chef Dean
Peanut Butter Cup Cookies
Tender peanut butter cookie cups with a chocolate surprise nestled in their centers, these individual treats combine two American obsessions into one irresistible bite that disappears from cookie platters first.
Chef Dean
Peanut Butter Cup-Stuffed Cookies
Fudgy chocolate cookies concealing whole peanut butter cups that turn molten in the oven, creating a two-bite treasure of America's favorite flavor combination.
Chef Dean
Peanut Butter Oatmeal Cookies
Thick, chewy cookies where creamy peanut butter meets hearty oats, delivering that perfect balance of tender centers and lightly crisp edges that disappear from the cooling rack faster than you can bake them.
Chef Dean
Peanut Butter Sandwich Cookies
Two fork-pressed peanut butter cookies embracing a cloud of peanut butter buttercream. This is the cookie jar classic that disappears first at every potluck, and the recipe you'll be asked to share.
Chef Dean
Peanut Butter Swirl Brownies
Dense, fudgy chocolate brownies marbled with ribbons of creamy peanut butter, combining two American pantry staples into something greater than either could achieve alone.
Chef Remy
Pecan Pie Bars
Buttery shortbread crust beneath a layer of gooey, caramelized pecans, all the magic of grandmother's pecan pie made portable for potlucks, holidays, and any occasion that calls for something sweet and Southern.
Chef Remy
Pecan Praline Scones
Buttery, crumbly scones loaded with chunks of caramelized pecan praline and drizzled with brown sugar glaze, bringing the sweetness of a New Orleans praline shop to your breakfast table.
Chef Remy
Pecan Sticky Buns with Cane Syrup
Pillowy yeasted rolls baked in a bubbling bath of butter, brown sugar, and Steen's cane syrup, then flipped to reveal a crown of caramelized Louisiana pecans that shatter and stick to your fingers in the best possible way.
Chef Dimitra
Peloponnese Diples (Δίπλες Πελοποννήσου)
The Peloponnese's celebration pastry, thin egg sheets fried and folded in hot oil, then glossed with honey, walnuts, and cinnamon for Christmas, weddings, and name-day tables.
Chef Lupita
Pemoles Huastecos de Veracruz
Veracruz's Huasteca pemoles are hand-shaped corn cookies made from toasted pinole, piloncillo, lard, and anise, baked until sandy and golden for cafe lechero or the Xantolo altar.
Chef Dean
Pennsylvania Dutch Shoofly Pie
Dark and sticky molasses bubbles beneath a buttery crumb streusel in this humble masterpiece from the farmhouse kitchens of Lancaster County, where the sweetness draws flies and the aroma draws family.
Chef Dean
Pennsylvania Dutch Soft Sugar Cookies
Impossibly tender sugar cookies from Pennsylvania's Amish heartland, made soft and cake-like with sour cream. These pillowy rounds have comforted generations and freeze beautifully for whenever the craving strikes.
Chef Joost
Pepernoten
The old Sinterklaas sweet is not the crisp little kruidnoot at all, but a chewy rye-and-anise morsel, dark with syrup and old winter spice.
Chef Juliana
Peta de Polvilho
You think the giant hollow biscuit is bakery mystery. It isn't. Scald the polvilho, beat in the eggs, give it space in the oven, and coffee is already calling.
Chef Thomas
Petticoat Tails Shortbread
A single round of buttery Scottish shortbread, scored into eight slender wedges and baked pale gold, the kind of biscuit that belongs beside a cup of tea on a December afternoon.
Chef Klaus
Pfeffernüsse
The northern Advent cookie that teaches patience twice: once in the rested dough, then again in the tin, where hard spiced drops soften into the thing they were meant to be.
Chef Takumi
Pie-Wrapped Cream Puff (パイシュー, Pai Shū)
Two pastries share one small shell: flaky pie outside, tender choux within, and cool custard piped in only after the shell has cooled enough to keep its shape.
Chef Dean
Pignoli Cookies
Chewy almond paste cookies rolled in pine nuts, crackled and golden from the oven. These Italian-American bakery classics deliver intense marzipan flavor with a satisfying chew that improves over two days.
Chef Dean
Pineapple Tarts
Impossibly tender butter pastry embracing spiced pineapple jam cooked low and slow until it gleams like amber. These traditional Chinese New Year treasures carry centuries of meaning in every bite.
Chef Lesia
Pisochni Korzhyky z Makom (пісочні коржики з маком, poppy seed shortbread cookies)
These little sandy cookies look plain until you break one open: butter-yellow crumb, black poppy freckles, and that clean snap before it melts into sweetness.
Chef Dean
Pizzelle
Delicate Italian waffle cookies pressed in ornate irons, shattering at first bite with the whisper of anise that has perfumed Italian-American kitchens for generations.
Chef Ally
Plum Frangipane Tart
Ripe plums pressed into a whisper of almond cream, baked in a buttery shell until the fruit turns jammy and the edges deepen to gold. Late summer on a plate, asking nothing more of you than patience.
Chef Makoa
Poi Mochi (Hawaiʻi Local Fried Poi and Mochiko Bites)
Hawaiʻi's Local fair-food sweet, where poi from the kalo board meets Japanese mochiko in the fryer, turning crisp at the edges and soft-chewy in the middle.
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