The Best Cookie In Every State Gallery

Cookie Fix's favorite cookie (and ours) is the Peanut Butter Chocolate Chunk Cookie, a cookie made by owner Amy Jason long before she opened Cookie Fix in 2016. The cookie is loaded with premium semisweet chips and chunks plus peanut butter chips. "No more chunks could possibly fit!" Jason told us. "The peanut butter makes it deliciously moist, and our secret and unique recipe makes it a 'tall' cookie that is crisp on the outside and gooey on the inside. No big, flat boring cookies here." The $2.40 cookie is a top seller thanks to the staff: "The entire Cookie Fix team loves the classic combination of peanut butter and chocolate in several of our cookies, but this one is definitely the favorite," said Jason. "Because we are 'cookie consultants' and have our customer's trust, when they ask what our favorite cookie is, they are bound to try it." The cookie shop also sells "sister" cookies, which rotate monthly; the Peanut Butter Salted Caramel Pretzel, Peanut Butter M&M, and Peanut Butter Oreo are also top sellers. Other cookies on the menu include: Classic Chocolate Chip, Salted Dark Chocolate Caramel Chocolate Chip, Chunky Baby, Brown Sugar Blondie, White Trash, and Magic City Chocolate Chip — all with a twist of sea salt on top. There is also a Healthy Peanut Butter cookie, a flourless oatmeal cookie and, on Fridays, there are Bootie Bars (layers of oatmeal toffee chocolate chip dough with a thick luscious layer of caramel, and another layer of oatmeal toffee). The shop also sells Cookie Fix Frozen Dough to Go (packs of 15 frozen dough balls for customers to bake at home).

Super Chunk's superlative cookie is the Mesquite Chocolate Chip that has a satisfying sandy texture that mimics the Arizona desert (in a good way!) and tastes like nutmeg, caramel, and nuts. The shortbread cookie is made with butter, organic raw sugar, and mesquite flour. Located in Old Town Scottsdale, the family-owned bakery, sweet shop, and café also sells sandwiches made on house-baked bread, confections like chocolate bacon caramel corn and house-made licorice with fennel, anise, and green chartreuse, and ice cream, including flavors like Peixoto Coffee, basil hazelnut praline, and Tea & Biscuits.

Owner Lisa J. Olin and Executive Pastry Chef Elizabeth Belkind craft sweet treats, including pies, cakes, and snack treats, to satisfy everyone's cravings at Cake Monkey Bakery. The Summer Camp Chocolate Chip Cookie, a gooey, chewy and crispy treat made with caramelized Rice Krispies, marshmallow, and dark chocolate, is the best seller. Other cookie flavors we love include the whimsical Li'l Merri's, oatmeal cream pie sandwich cookies filled with maple vanilla buttercream, and The Big O, a sandwich cookie that is a twist on the Oreo.

The biggest-selling cookie at Sweet Maria's is the Pignoli cookie, a chewy on the inside, crispy on the outside, pine nut topped almond macaroon. Naturally gluten-free, the cookie is made from almond paste, sugar, egg whites, and pine nuts. The cookies are $14 per pound. When owner Maria Bruscino Sanchez was writing the cookie menu before the bakery opened in 1990, she decided to add this quintessential Italian cookie. After tinkering with the recipe with the help of friends and the Italian community in Waterbury, the results speak for themselves. There are versions with chocolate and sliced almonds, raspberry, lemon, lime, and orange amaretti. The bakery also serves 25 types of biscotti, some traditional ones and others that are more cookie-like (butter based): chocolate chip, oatmeal, gingersnaps, thumbprints, peanut butter balls, butter cookies, pumpkin, maple, peanut butter, cut-outs, apple cider cookies, Snickerdoodles, coconut macaroons, magic bars, and almond triangles. The bakery also specializes in whipped cream layer cakes like the Very Berry, three layers of white cake, filled with blueberries, raspberries, strawberries, and frosted with whipped cream.

The cookies are so popular at Gideon's Bakehouse that customers are limited to half a dozen per person. There are six daily flavors that sell out practically every day. While all the cookies are equally popular, the cookie most people get addicted to first, according to the bakery, is the $5 Pistachio Toffee Dark Chocolate Chip Cookie. The half-pound cookie is made with sea salt and minimal sugar, filled with chocolate, pistachios, and toffee and smothered on top with more chocolate, pistachios, and toffee. "The core recipe behind the Gideon's Bakehouse Cookie was an obsessive 15-year journey of trial and error," said Steve Lewis, owner. The cookies are made in small batches and take 18 hours of prep time before being baked and served. "All of our cookies are thick, soft and chewy, giving you the best of a cookie dough experience in a fully baked cookie," said Lewis. What started as an "underground bakery" where patrons ordered via word of mouth and direct delivery in 2008 has grown to a 286-square-foot retail space. The bakeshop is on target to sell 20 tons of Pistachio Toffee Dark Chocolate Chip Cookies in 2018. The other core cookie flavors are classic chocolate chip, triple chocolate, peanut butter, and Cookies and Cream, which are offered along with a sixth limited-edition monthly flavor like Peanut Butter Espresso Cookies, White Chocolate Macadamia Nut with homemade Caramel, Salted Andies Mint, and Coffee Cake. The shop also sells cake slices, including an exceptional Southern buttermilk red velvet cake.

Since 1998, Honolulu Cookie Company has been baking a variety of Hawaii-inspired cookies and specializes in shortbread cookies. Its top-selling cookie is the Chocolate Dipped Macadamia cookie, a classic, buttery, crunchy shortbread cookie hand-dipped in rich milk chocolate. The cookie made its debut as a limited flavor, and now it is the only cookie flavor to have a full collection devoted solely to it. The cookies are sold alone and as part of Honolulu Cookie Company's pre-set collections like the Signature Gift Box Chocolate Dipped Macadamia. Honolulu Cookie Company also bakes cookies with flavors like guava, Kona coffee, and coconut that feature chewy fruit morsels or coffee beans baked right in; some are hand-dipped in white, milk, or dark chocolate. The cookies can be shipped nationwide.

The top seller at big.fat.cookie is the Jack Pack, a 6-ounce-plus classic chocolate chip cookie made with Biscoff Cookie Butter and adorned with half Oreo and half Reese's on top. The concept of this colossal cookie was created in 2015 after the owner spent three decades manufacturing costume jewelry. When customers warm the cookie at home, the $5 cookie is crispy on the outside and melty and ooey gooey on the inside. The cookies are so big that they are meant to be sliced like a pie or like biscotti and shared; they serve two to five people. The hefty cookies are sold online for $7 each. Other top-sellers include a classic cookie stuffed with Nutella and topped with a whole Biscoff cookie and a classic cookie with s'mores topping.

Thelma's Treats uses the owners' great grandmother Thelma's recipe to make its Signature Snickerdoodle, a soft, chewy, buttery cookie with a slight crunch of cinnamon and sugar on the outside. (Thelma was known for her snickerdoodles.) Thelma's Treats delivers their snickerdoodles, chocolate chip, peanut butter, and double chocolate chocolate cookies warm in cute little oven boxes in Des Moines. Cookies are $20 per dozen. Thelma's Treats also makes ice cream sandwiches, which are sold in stores across the Midwest and can be shipped nationwide.

Born under a banana tree in Nansana, Uganda, Elizabeth Kizito came to the U.S. in 1975. She went on to create Kizito Cookies, which are sold in dozens of stores in Louisville, a handful of stores in Indiana, and one shop in Ohio. Choosing among the 14 cookie flavors is tough. Fortunately, customers can order a dozen assorted 3-ounce cookies online. Options include chocolate chip, snickerdoodle, pumpkin chocolate chip, deluxe oatmeal, shortbread, white chocolate chip, peanut butter, coconut macaroons, chocolate chocolate chip, nutty chocolate chip, sugar, pumpkin raisin, gingersnaps, and Lucky in Kentucky (dark chocolate, white chocolate, and crispy pecans). Kizito Cookies also makes brownies, biscotti, muffins, and granola.

Family-owned Standard Baking Co. opened in 1995 and has been making artisanal baked goods ever since. Cookies are sold warm straight from the oven at 1:30 p.m. daily. The menu changes daily and seasonally. The bakery is also known for its breads, like French baguettes, hearty German vollkornbrot, fragrant focaccia, and an all-organic miche made from 100 percent Maine-grown and milled whole grains that are baked in a 12-ton stone-deck oven. The bakery also makes hand-rolled croissants, pain au chocolat, brioche, and scones, which customers can watch being made in the open production bakery.

Crispy on the edges and chewy and soft in the middle, Flour Bakery's Chunky Lola is full of oats, raisins, pecans, and coconut. One of the headnotes in owner Joanne Chang's first book, "Flour," sums up the signature $2.25 Chunky Lola cookie (the book also has the Chunky Lola recipe): Staff put all their favorites — coconut, pecans, and chocolate — into one cookie, then asked customers to submit names for the new creation. Chunky Lola won out, though no one knew who Lola was. Since the book came out, however, Lola has resurfaced: She is an adorable bulldog whose picture is now on the sign for this cookie at Flour, which opened in 2000 and began making Chunky Lola a year later. Flour also bakes chocolate chip, oatmeal raisin, peanut butter, ginger molasses, double chocolate, milk chocolate hazelnut, a breakfast cookie, vegan almond macaroon, coconut macaroon, homemade Oreos, gluten-free caramel Oreos along with homemade granola bar and raspberry crumb bars. Flour will debut a tahini and black sesame shortbread soon. The bakery also makes its signature banana bread, butter Breton cake, carrot cake with cream cheese frosting, and mile-high lemon meringue pie. Don't miss the Sticky Sticky Buns, brioche rolled with cinnamon sugar and pecans and baked with a brown sugar-honey-cream-butter goo, and lots more pecans, which won Food Network's "Throwdown! with Bobby Flay" and was featured on Food Network's "The Best Thing I Ever Ate."

The colossal half-pound cookies baked at T-Rex Cookie have put this bakery on the map. Owner Tina Rexing, an avid baker who spent 17 years competing in the Minnesota State Fair Baking competitions, opened T-Rex Cookie in 2015, and when the cookies first debuted, they were average size. "I had taught tennis for a number of years and had developed tennis elbow," said Rexing, "As I was scooping the small cookies, I thought what if I just made them bigger? Then, I wouldn't have to scoop as many." Rexing took a bunch of the larger half-pound cookies to the Minneapolis Farmers Market, they sold out immediately, and the rest is history. The signature Sea Salt Caramel Chocolate Chip is so popular it was featured on the "Today Show" just eight months after Rexing started her company and was sold at Super Bowl LII in Minneapolis. The Sea Salt Caramel Chocolate Chip is crispy on the outside, chewy in the middle, and packed with chocolate chips and caramel bits topped with a large flake sea salt. The cookie sells for an average of $7 at retail outlets. Pro tip: Because of the size, the cookies hold a longer shelf life than other cookies. "They freeze very well, and actually, an entire pint of ice cream fits between two cookies to make the best ice cream sandwich," said Rexing, who also sells 50 other varieties of cookies, including Dill Pickle, Chocolate Chirp (chocolate chip with crickets), Cereal Killer Cookies (various cookie flavors with cereal like Fruity Pebbles), hefty 5-pound cookies, and 15-pound ice cream sandwiches. Rexing's cafe is located in a 100-year-old building slated for redevelopment, so T-Rex Cookie will be temporarily relocating and launching a Kickstarter campaign to purchase a food truck to continue bringing cookies to the masses during the transition.

Hot Box Cookies bakes and delivers warm cookies in St. Louis and Columbia, Missouri, and Lawrence, Kansas. There are one dozen flavors to choose from. Customers can order six, 12, 18, 24, and 36 cookies in flavors like chocolate chip, Cookies N' Crème, M&M, Snickerdoodle, peanut butter, peanut butter Reese's Pieces, peanut butter chocolate chip, oatmeal raisin, oatmeal chocolate chip, Monster, red velvet, and chocolate white chocolate. Hot Box Cookies also makes luscious Icing Sandwiches (vanilla icing sandwiched between two cookies of customers' choices). Cookie cakes and ice cream sandwiches round out the offerings.

The chewy, ooey, and oh-so-gooey Caramel Chocolate Chip is the most popular cookie at Carson's Cookie Fix. The $1.50 delight is an enhancement of the classic chocolate chip cookie thanks to the chunks of caramel. Customers can get their cookie fix with the 17 cookies on offer, including coconut, ginger, salted caramel, and monster. The cookie shop specializes in detailed hand-decorated cut-out cookies. Whether you stop by the store or seek out the cookie truck (the only dessert food truck in Nebraska), try the Double Doozie, two cookies sandwiching a generous slathering of vanilla buttercream frosting.

Inspired by the Italian gelato flavor, the simple Stracciatella is the most popular cookie at The Crust & Crumb, which opened a storefront in 2012 after a year of selling at farmers markets. The $0.60 Stracciatella is a small, crumbly, buttery shortbread cookie studded with tiny bits of shaved dark chocolate and sprinkled with coarse salt. The Stracciatella is one of many shortbread flavors made at the bakery. Flavors include American classics like chocolate chip, oatmeal raisin, and snickerdoodle as well as European styles like Linzer cookies, lemon anginetti, biscotti and Russian tea cakes, and the bakery's own creations like seasonal pumpkin chocolate chip and German chocolate oatmeal cookies. The best selling non-cookie item is the whoopie pie, which comes in five or six flavors like salted caramel.

Barb Hively founded Cravin' Cookies...and More! in 2000, and she has made nearly every single cookie the cookie shop has been produced since. The adobe bakery in Albuquerque's North Valley is open Thursdays, Fridays, and Saturdays and sells seasonally-changing flavors made with local ingredients like pumpkin spice cookies and sugar cookies. Other baked goods include pumpkin pound cake and pear pecan bread.

Started 10 years ago, The Cookie People sells a dozen-plus varieties of large, chewy homemade cookies. The Cookie People are based out of the State Farmers Market in Raleigh. They make their preservative-free dough from scratch and use local ingredients when possible. The classic chocolate chip is the most popular cookie. Made with real butter, vanilla, and kosher salt, the perfectly dense cookies are chewy in the middle and slightly crunchy on the edges. Other popular flavors include molasses, oatmeal golden raisin, lemonade, root beer float, spicy Mexican hot chocolate, oatmeal chocolate chip (with white and dark chips and sea salt on top!), triple chocolate, sugar, snickerdoodle, and peanut butter cup. The Cookie People bake seasonal flavors, such as pumpkin chocolate chip with cranberries, walnuts, and a brown sugar butter glaze, and, during the warmer months, ice cream sandwiches stuffed with a local university's homemade ice cream.

Fat T's Cookies' best seller is the summer seasonal S'mummer Camp, but their Cinn City cookie, a chocolate chip cookie rolled up like a cinnamon roll and topped with cream cheese icing, has been named the top cookie in Ohio by multiple outlets. "Cinn City's consistency can be described by my motto 'Big. Fat. Chewy. Quarter. Pound. Cookie,'" said Travis Howe, the bakery's "chief cookie officer." The $2.50 Cinn City is the fourth cookie Howe ever made, originally designed as a breakfast treat for Special Olympics volunteers. Fat T's has six playful flavors on regular rotation, including The OG, chocolate peanut butter, Cookie's Favorite Cookie, Cinn City, Four the Love of Chocolate, and #MooseHouse (Howe's personal favorite of the six). Some of the top-selling monthly and seasonal cookies include S'mummer Camp, MidKNIGHT Snack, O-H-I-Dough, Red, White, & Blueberry, High on the Hog, Punk'n Patch, and FATiversary. The S'mummer Camp cookie supports the Akron Rotary Camp, a year-round camp for children and adults with special needs. Fat T's Cookies celebrated its first anniversary on Oct. 1. The cookies are baked in commercial kitchens and sold at Northside Marketplace in Akron, Ohio, coffee shops, and online. "Everything I make is 'cookie-centric,'" said Howe, who only started baking in June 2017 and is now experimenting with edible cookie dough and Cookie Puddin'. "In a little over a year, I have gone from selling cookies out of the trunk of my car to pay for a gym membership to being named the top cookie company in the great state of Ohio," said Howe.

The small, artisanal Pearl Bakery has been baking bread and pastries since 1997. The eco-conscious bakery uses as many sustainably produced ingredients as possible. Its bags are made from recycled content and unbleached paper, and printed with water-based ink. The bakery buys pollution-free wind power through Pacific Power's Blue Sky program and uses all-natural, biodegradable cleaning products. Each morning, Pearl Bakery makes chocolate chunk, oatmeal raisin, ginger, peanut butter, snickerdoodle, and shortbread. The bakery is famous for its French and Italian breads like pain poolish, pain au levain, ciabatta, and the signature Pugliese and its Danish, croissant, and brioche, which are made in the traditional French manner.

Founded in 2010, Wildflour vegan bakery bakes a variety of sweet treats, including its best-seller Double Chocolate Sea Salt Cookie, a large, thick, chewy, gluten-free, vegan cookie made with kosher ingredients with notes of sweetness and saltiness. Debuted in 2015, the indulgent cookie costs $2.75. It also makes a great ice cream sandwich with the bakery's house-made vegan ice cream. The bakery also serves Cowboy, chocolate chip, and a rotating seasonal flavor cookie along with gluten-free, vegan double chocolate brownies, vegan peanut butter brownies and Raw-reos, which are made to look like a classic Oreo cookie, but are made entirely from raw ingredients.

The top pastries in Sioux Falls are made at Queen City Bakery. Vanilla sandwich, fruit and nut, S'more, Monster, Jammie Dodger, Old Fashioned PB, chocolate chip, and sprinkle cookies are made daily. The bakery, run by husband and wife Mitch Jackson and Kristine Moberg, also makes custom cakes, cupcakes, pies, tarts, quiche, and ice cream.

Tiff's Treats "started with $20, a cell phone, and a dream" in 1999 when Tiffany Taylor and Leon Chen were college students. Taylor sent Chen a batch of cookies to apologize for standing him up on a date. The couple is now married, and Tiff's Treats has 41 stores. Tiff's Treats bakes cookies to order and delivers them hot-from-the-oven. Options include chocolate chip, chocolate chip pecan, Snickerdoodle, peanut butter, peanut butter chocolate chip, white chocolate chip and almond, M&M, sugar, oatmeal raisin, and oatmeal chocolate chip. Tiff's Treats also bakes brownies and makes ice cream, Tiffwich ice cream sandwich, and Tiffblitz (cold vanilla ice cream blended with chunks of chocolate chip cookies and fudgy brownie bites and topped with crumbled sugar cookies).

Vermont Cookie Love is a small cookie shop specializing in the most delicious fresh baked cookies in all of Vermont, including its best-seller, First Love (aka chocolate chip), which debuted in 2007 (there's also a wheat-free version). The cookie shop uses a 'special cookie rose technique shaping system' and lots of Callebaut semi-sweet chocolate chips, ensuring every bite of the $1.50 First Love cookie is filled with Belgian chocolate and each cookie is crunchy on the outside and chewy in the middle. "We based this recipe on the classic Toll House recipe but added the best non-GMO ingredients we could source and a few special ingredients to get the rich, satisfying cookie that customers rave about," said Paul Seyler, owner. "It was easy to name once we came up with the company name since chocolate chip is usually everyone's first cookie and hence 'First Love.'" The shop offers discounts for three, six, and a dozen cookies (Tip: The dozen is actually a baker's dozen!) and cookie dough for those who want to make their own First Love cookies. Vermont Cookie Love offers 10 cookie flavors, some seasonal, including Forbidden Love (triple chocolate chip), Puppy Love (peanut butter chocolate chip), True Love (oatmeal dried cranberry), Addicted to Love (mocha chocolate chip), Mother's Love (chocolate chip with butterscotch), Enduring Love (coconut-oatmeal with chocolate chips, almonds, and cranberries), Fall in Love (pumpkin spice with chocolate chip), Summer Love (white chocolate with dried blueberries and raspberries), and It's a Wonderful Love (sugar). The bakery also makes Love Triangles (scones) and, from April to October, sells Creemees, soft serve ice cream that is a northern Vermont specialty.

Hello Robin's cookies may be on the smaller side, but they are mighty flavorful. The smaller size means you can buy and eat more than one. There are 14 flavors, but the $1.75 Classic Chocolate Chip, a thick cookie packed with chocolate chips, is the top seller. Another popular cookie is the Mackle'smore, a twist on a s'more that is named after the rapper Macklemore, who lives just blocks from the shop. The Mackle'smore is baked on a graham cracker with marshmallows, cinnamon, and chunk of locally-made Theo chocolate. The cookies are made in small batches with mostly local ingredients. Other flavors include molasses, habanero chocolate chip, oatmeal chocolate chunk with dried cherries, lemon glaze poppyseed, salted butterscotch, brown butter snickerdoodle, pumpkin chocolate chip, whole wheat fancy chocolate with sea salt, birthday cake, and a flourless Mexican chocolate. Celebrating its fifth anniversary in December 2018, Hello Robin also sells ice cream sandwiches made with Molly Moon's Homemade Ice Cream (ranked No. 31 on The Daily Meal's 50 Best Ice Cream Parlors in the World list).

The Best Cookie's best cookie is the Classic Chocolate Chip. Whether customers opt to have it with or without nuts, the cookie dough is made with organic flour and eggs, Cabot butter and Callebaut chocolate chips Other cookies baked include oatmeal raisin made with organic raisins, eggs, coconut and oats; white chocolate macadamia made with Callebaut white chocolate chips and roasted macadamias; peanut butter with chocolate chips; and chocolate cherry cookie, the second most popular cookie. The cookies are sold by the dozen; 12 individually wrapped cookies in a decorative cellophane bag is $25 and 12 individually wrapped in the bakery's signature box option is $30. The shop also sells orange cranberry, vanilla currant, and chocolate cherry scones and classic Southern pecan raisin tarts. "We are devoted to our motto, 'Spreading love throughout the land, one cookie at a time,'" said Flanigan.

Persephone Bakery's most popular cookie is the $2.50 Chocolate Chip Cookies with Walnuts and Sea Salt, a dense, chewy cookie with chunks of walnuts and chocolate enrobed in dough and sprinkled with sea salt that yields a subtle salty/sweet finish. The full-size chocolate chip cookies are sold in the café and a packaged miniature version is available to ship nationwide. Cookie dough is also sold at the bakery, which opened in 2013. Persephone Bakery also bakes a gluten-free double chocolate walnut cookie and oatmeal toffee cookies among others. Run by a husband-and-wife team, the Jackson Hole bakery is also known for its cinnamon brioche, a light and flaky morning bun sprinkled with cinnamon and sugar. It's an ideal stop after enjoying the state's best brunch at Genevieve, also in Jackson.

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