chocolate

Chatelaine deputy editor Gillian Grace first tried these chocolatey cookies while staying at the Royal Hotel in Prince Edward County, Ont. Presented to every guest upon check-in, they're a real crowd pleaser: crackly, chewy and totally gluten-free. Pastry chef Sarah Villamere was happy to share the recipe with us—and we can't wait to make them at home ourselves.

These bite-sized peanut butter balls are perfect for New Year's entertaining or a post-holiday treat.

Fudgy on the inside, crisp on the outside, and dipped into (yes more) chocolate, these cookies are holiday perfection.

Sweet, salty, crunchy, smooth...Why settle for store-bought spreads when you can tailor-make your own in just 10 minutes? Plus variations for almond, peanut, cashew and cashew-tahini butter.

These light-as-air cookies spread as they bake thanks to melted butter and cream in the batter. Then they're iced in chocolate, with sea salt finish.