From chocolate chip to peanut butter, the best cookies in New York City 2012

Flourless chocolate cookie from Dominique Ansel Bakery

• Price band: 1/4

These gluten-free beauties—crafted with three types of dark and semi-sweet European chocolate—are baked by the hour throughout the day, ensuring the organic-pecan–studded interior is still molten when you bite through the crisp outer shell ($3.25 each).

Chocolate-chip cookie from Baconery

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Wesley Klein’s unholy union of thick-cut bacon, pure bourbon vanilla extract and Callebaut semisweet-chocolate chips yields an all-American treat (Half dozen $19.95) that’s sweet, salty and smoky all at once.

Key-lime pie cookie from Schmackary’s

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In a quest to re-create the summery pie in cookie form, owner Zachary Schmahl tinkered with lime oil and zest, adding the citrus to a cookie base enhanced with chopped pistachios, graham cracker crumbs and white-chocolate chunks. Lime-infused buttercream frosting and more graham crumbs festoon the top ($2.75 for one).

Downtown Cookie Co. funfetti cookie from Everyman Espresso

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The nostalgic Pillsbury cake mix gets an upgrade in these hefty multicolor discs (dozen $24). Downtown Cookie Co. owner Dan Guerrera blasts his sugar-cookie dough with enough rainbow jimmies to make the annual Times Square New Year’s glitter bomb seem weak. Get them at Everyman Espresso, or order online at downtowncookieco.com.

Peanut butter cookie from Ovenly

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Baking duo Erin Patinkin and Agatha Kulaga rely on smooth, all-natural peanut butter to create their dense, gluten-free mounds ($2.25 each). A sprinkle of sea salt on top cuts the richness.

Oatmeal raisin cookie from Kahve

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A secret blend of spices. including cinnamon, clove and nutmeg, lends a comforting, mom-made taste to pastry chef Heather Feldman’s chewy, Sultana raisin-speckled treats ($2.25 each).

Diamond chocolate-chip shortbread from Bien Cuit

• Price band: 2/4

Zachary Golper adds fleur de sel and miniature 44 percent Venezuelan-chocolate chips to a shortbread dough, to create super-crispy thins ($1.25 each) ideal for dunking in a cup of coffee or tea.

Palmier from Colson Patisserie

• Price band: 1/4

Raw sugar, applied before these elephant ears ($2.75 each) hit the oven, forms a caramelized crust over gorgeous layers of flaky puff pastry. Bite carefully, lest you send sugary shards to the floor.

Rugalach from Moishe’s Bake Shop

Among the many sweets available at this long-standing East Village bakery, these rolled kosher biscuits ($14 per pound) stand out for their tender, buttery dough. Ask for a petite crescent in each of the three flavors: sour cream, raspberry and chocolate.