1/2 cup / 113 g unsalted butter, softened to room temperature
1 Tbsp vegetable oil, avocado oil, or olive oil
1/2 cup / 100 g granulated sugar
1/2 cup / 100 g packed light or dark brown sugar
1 large egg, at room temperature
1 tsp pure vanilla extract or raspberry liqueur (such as Chambord)
1 1/2 cups / 188 g all-purpose flour (spooned & leveled)
2/3 cup / 56 g unsweetened natural cocoa powder
1 tsp baking soda

Chocolate Raspberry Crinkle Cookies

Sweet · 13 ingredients

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1 ½ cups / 360 ml milk
2 ½ tablespoons / 37 ml fresh lemon juice (divided)
1 ⅓ cups / 320 g mashed bananas (about 4 medium bananas)
⅔ cup / 150 g unsalted butter (softened)
½ cup / 100 g brown sugar
1 cup / 200 g granulated sugar
3 large eggs
1 teaspoon vanilla extract
3 cups / 360 g all-purpose flour

½ cup / 115 g chocolate chips
½ cup / 50 g blanched almond flour
¼ cup / 25 g cacao powder
½ teaspoon celtic sea salt
3 large eggs
½ cup / 120 ml agave nectar or honey
½ cup / 120 ml grapeseed oil or palm shortening
1 tablespoon orange zest
½ cup / 115 g chocolate chips

1 lb / 450 g mochiko flour
2 cups / 400 g granulated sugar
2 tsp baking powder
1/2 tsp kosher salt
2 cups / 480 ml milk
4 large eggs
2 tsp vanilla extract
1 stick / 115 g unsalted butter, melted
1 (13.5 oz / 400 ml) can unsweetened coconut milk

1/2 cup / 60 g whole wheat flour
3/4 cup / 95 g all purpose flour
3/4 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
2 very ripe bananas, mashed (about 1 1/4 cups / 300 ml)
1/2 cup / 120 ml real maple syrup
2 tbsp / 30 ml light olive oil

250 g / 9 oz plain sweet biscuits
125 g / 4.5 oz unsalted butter, melted
500 g / 1 lb 2 oz cream cheese, at room temperature
100 g / 3.5 oz caster sugar
1 tsp vanilla bean paste
3 eggs
20 g / 0.7 oz cornflour
300 ml / 10 fl oz sour cream
180 g / 6.3 oz white chocolate, melted

2 tbsp ground flax seed
6 tbsp / 90 ml water
2/3 cup / 151 g vegan butter, room temperature
1/2 cup / 100 g vegan cane sugar
1/2 cup / 107 g vegan light brown sugar, packed
1 tsp vanilla extract
2 1/3 cups / 280 g all purpose flour
3/4 tsp baking soda
1 tsp sea salt

6 oz / 170 g high quality semi-sweet chocolate, coarsely chopped
1/2 cup / 113 g unsalted butter
1/4 cup / 31 g all-purpose flour (spooned & leveled)
1/2 cup / 60 g confectioners' sugar
1/8 tsp salt
2 large eggs
2 large egg yolks
8 tsp / 42 g creamy peanut butter
ice cream, melted peanut butter and/or chocolate syrup for serving (optional)

2 oz / 57 g semi-sweet chocolate, coarsely chopped
1/4 cup / 60 ml heavy cream
3 Tbsp / 36 g packed light brown sugar
2 Tbsp / 30 ml vegetable oil
2 Tbsp / 30 ml beaten egg
1/2 tsp pure vanilla extract
6 Tbsp / 46 g all-purpose flour (spooned & leveled)
1/4 tsp baking powder
1/8 tsp baking soda

1/2 cup / 113 g unsalted butter, softened to room temperature
3/4 cup / 150 g packed light or dark brown sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1 cup / 125 g all-purpose flour (spooned & leveled)
1 cup / 120 g graham cracker crumbs (about 8 full-sheet graham crackers)
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup / 180 g semi-sweet chocolate chips

1.5 lbs / 680 g fresh strawberries, rinsed, hulled, 1 cup / 150–160 g chopped
2 Tablespoons / 30 ml water
1.5 Tablespoons / 11 g cornstarch
1/3 cup / 67 g granulated sugar
1 teaspoon lemon zest
1.5 cups / 180 g graham cracker crumbs
1/4 cup / 50 g granulated sugar
6 Tablespoons / 85 g unsalted butter, melted
1 cup / 240 ml cold heavy cream

2 1/4 cups / 281 g all-purpose flour (spooned & leveled)
1 1/2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup / 170 g unsalted butter, softened to room temperature
3/4 cup / 150 g packed light or dark brown sugar
1/2 cup / 100 g granulated sugar
1 large egg + 1 egg yolk, at room temperature
2 teaspoons pure vanilla extract

2 1/2 cups / 315 g all-purpose flour (spooned & leveled), plus more for shaping and rolling
1 teaspoon salt
6 Tablespoons / 85 g unsalted butter, chilled and cubed
2/3 cup / 130 g vegetable shortening, chilled
1/2 cup / 120 ml ice cold water

1.5 Tbsp / 22 ml water
1.5 Tbsp / 12 g cornstarch
3 cups / 340–375 g fresh or frozen raspberries
1/3 cup / 67 g granulated sugar
1 tsp lemon juice
1/2 tsp pure vanilla extract
1 3/4 cups / 219 g all-purpose flour (spooned & leveled)
3/4 cup / 62 g unsweetened natural cocoa powder
1 3/4 cups / 350 g granulated sugar

3 cups / 720 ml cold heavy cream or heavy whipping cream
1/3 cup / 40 g confectioners' sugar
2 teaspoons pure vanilla extract or vanilla bean paste
1/2 teaspoon pure almond extract
20–21 full-sheet graham crackers
2 cups / 380 g sliced fresh strawberries
1 cup / 140 g fresh blueberries
optional for garnish: additional berries and star sprinkles

1 1/4 cups / 156 g all-purpose flour (spooned & leveled)
1/2 cup / 41 g unsweetened natural cocoa powder (not Dutch process)
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup / 135 g semi-sweet chocolate chips
1/2 cup / 113 g unsalted butter, softened to room temperature
3/4 cup / 150 g granulated sugar
2 large eggs, at room temperature
1/4 cup / 60 g plain yogurt or sour cream, at room temperature

3/4 cup / 95 g cake flour or all-purpose flour (spooned & leveled)
1 teaspoon baking powder
1/2 teaspoon salt
4 large eggs, separated, at room temperature
3/4 cup / 150 g granulated sugar, divided
1/4 cup / 60 ml vegetable oil
1/4 cup / 60 ml buttermilk or whole milk
1 and 1/2 teaspoons pure vanilla extract
1 teaspoon espresso powder (optional)

1/2 cup / 80 g chopped strawberries (for puree)
2 1/3 cups / 280 g cake flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup / 170 g unsalted butter, softened
1 1/2 cups / 300 g granulated sugar
1 large egg + 2 egg whites, room temperature
2 teaspoons pure vanilla extract
1/2 cup / 120 g full-fat sour cream, room temperature

1 1/2 cups / 188 g all-purpose flour, plus more for work surface
1 Tablespoon / 12 g granulated sugar
1/4 teaspoon salt
1/2 cup / 113 g cold unsalted butter, cubed
1/4 cup / 60 ml ice-cold water, plus more as needed
1 large egg beaten with 1 Tablespoon / 15 ml milk
1/2 cup / 100 g packed light or dark brown sugar
1 teaspoon ground cinnamon
3/4 cup / 94 g all-purpose flour

4 large egg whites, at room temperature
1/4 cup / 50 g granulated sugar
4 large egg yolks, at room temperature
1/2 cup / 100 g granulated sugar
2 Tablespoons / 30 ml buttermilk or whole milk
1 and 1/2 teaspoons pure vanilla extract
seeds scraped from 1/2 vanilla bean
1 cup / 118 g cake flour, spooned & leveled
1 teaspoon baking powder

6 oz / 170 g full-fat brick cream cheese, softened
3/4 cup / 90 g confectioners' sugar
1 1/2 tsp pure vanilla extract
1 1/2 cups / 360 ml cold heavy cream or heavy whipping cream

1 3/4 cups / 219 g all-purpose flour (spooned & leveled)
3/4 cup / 64 g unsweetened natural cocoa powder
1 3/4 cups / 350 g granulated sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons espresso powder (optional)
1/2 cup / 120 ml vegetable oil
2 large eggs, at room temperature

1 cup / 230 g mashed bananas (about 3 medium or 2 large ripe bananas)
2 1/2 cups / 213 g quick oats or old-fashioned whole rolled oats
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup / 56 g coconut oil, melted
3/4 cup / 185 g natural-style almond butter
1/4 cup / 82 g pure maple syrup (or honey)
1/2 cup / 80 g dairy-free chocolate chips (or use regular semi-sweet)

1.5 Tablespoons / 22 ml water

1.5 Tablespoons / 12 g cornstarch

3 cups / 340–375 g fresh or frozen raspberries

1/3 cup / 67 g granulated sugar

1 teaspoon lemon juice

1/2 teaspoon pure vanilla extract