Fruit

A filling made with sweetened pureed berries, heavy cream, and white chocolate is tucked between two vanilla-bean cookies.

Oversize and dense with chocolate chips, raisins, and pecans, these chunky treats might just be the ultimate cookies. The recipe has been a staff favorite since it first appeared in Martha Stewart Living in 1990.

In one batch, find the flavors of two bakery classics: chocolate chip cookies and banana bread. Chopped walnuts and rolled oats add texture and more layers of taste. Use a ripe banana, which has more concentrated flavor, and is easier to mash, than an unripe one.

A glass of milk is the ideal accompaniment to these drop cookies. Besides white chocolate, the cookies are also chockablock with oats, coconut, golden raisins, and walnuts.

Toasted wheat germ and a generous amount of raisins make these cookies hearty. You can substitute an equal measure of dried cranberries, sour cherries, or chopped apricots for the raisins. To make oatmeal–chocolate chunk cookies, substitute 12 ounces good-quality chocolate, coarsely chopped, for the raisins.

The title refers to the cocoa powder and white chocolate in this recipe; the coconut and pecans lend additional chunky, nutty appeal. You can swap in hazelnuts, almonds, or pecans for some or all of the walnuts.

These bars are more rustic than traditional dried fruit bars, since they are covered with a crumbly oat topping before baking. You can substitute chopped dried figs or dates for the raisins.

These single-serving goodies are kitchen wizardry: Blondie batter is tucked into cupcake liners, topped with a combination of coconut, chocolate chips, walnuts, and dried cherries, and baked until golden.

Stash a few of these hearty cookies into a backpack on your next hiking trip. They are packed with wholesome dried fruits and nuts. For variety, try other combinations of dried fruit and nuts: Bananas, mangoes, and macadamias lend a tropical note; hazelnuts and pecans go well with figs, pears, and cranberries.

Tropical-fruit lovers get a double dose of a favorite flavor in these bite-size sandwiches—coconut macaroons surround a creamy coconut filling. Unsalted butter can be used in place of the cream of coconut in the filling, but the flavor will not be the same.

This chunky bar cookie recipe presents a perfect opportunity for improvisation, as you can use whatever flavors of jam and granola you have on hand.

For best results, use moist, plump dried figs.

Like little cakes with a citrus perfume, these shell-shape treats are equally delightful as a light dessert with fresh fruit or as an accompaniment to a cup of tea. Madeleines are most often associated with the French author Marcel Proust, who immortalized them in the opening scene of the novel Remembrance of Things Past.

If you’re a fan of store-bought fig cookies, just wait until you taste these—they’re well worth the time spent making them.

The applesauce in this recipe keeps the cookies moist; maple syrup flavors the simple white icing that gets drizzled over the tops.

These date-filled cookies get their soft texture from applesauce; wheat flour and bran add wholesome notes.

Lebkuchen are traditional German Christmas cookies, spiced with the flavors of gingerbread, studded with candied citrus peel, and topped with a sweet sugar-and-milk glaze. To toast nuts, spread them in a single layer on a rimmed baking sheet, and bake in a 350°F oven for about ten minutes.

Thyme serves as a savory counterpoint to these sweet, soft, and chewy tea cookies. Cornmeal and dried currants add additional texture—and flavor.

A generous topping of fresh berries and toasted almond slices embellishes these basic blondies.