Cotton candy at Landmarc
If there’s one thing Marc Murphy’s restaurant does well, it’s pinpointing simple pleasures. The off-the-menu cotton candy—free for kids and $3 for adults—is spun, carnival-style, on a paper cone using classic concessions equipment. Depending on the day, eaters can sample flavors like tangerine (in a corresponding orange hue), pink vanilla, cherry, grape and lime. 179 West Broadway between Leonard and Worth Sts (212-343-3883); 10 Columbus Circle at Broadway, third floor (212-823-6123)

Ice-cream sandwich at BRGR
The burgers at this pseudo-fast-food place may not be cheap, but the desserts are. A Big Mac–size ice-cream sandwich marries two of pastry chef Wendy Israel’s rich and chunky chocolate chip cookies with a monster scoop of Ronnybrook vanilla ice cream for just $3.50. Sweet. 287 Seventh Ave between 26th and 27th Sts (212-488-7500)

Coconut layer cake at Prime Burger
The prices and rituals at Prime Burger seem frozen in time. Whereas most joints call in their desserts, 86-year-old baker Eddie Adams comes to Prime Burger every morning to churn out the iconic homemade pies with flaky crusts (cherry is our favorite). And he makes layer cakes. $3.50 buys you our top pick: coconut cake topped with peaks of airy meringue frosting. 5 E 51st St between Fifth and Madison Aves (212-759-4729)

Molten chocolate cake at Beard Papa’s
Although we love the cream puffs at this Japanese sweets chain, it’s the molten chocolate cake that recently caught our eye (their fancy name for it is the “fondant au chocolate”). It’s true, we’ve tired of seeing these on so many restaurant menus. But it’s hard to believe that this dead ringer for more upscale versions made from pristine ingredients—Belgian chocolate, butter, sugar, cocoa, flour, eggs and powdered sugar—costs a mere $1.85. 2167 Broadway between 76th and 77th Sts (212-799-3770)