47 cake jar recipes

Famous Neiman Marcus chocolate chip cookies with blended oatmeal, grated chocolate bar, chocolate chips, and walnuts. A legendary big-batch recipe that delivers.

These cookies with a candy bar center, from Bev Bosveld of Waupun, are packed with coconut.

Crunchy twice-baked biscotti loaded with chopped Heath bars, pecans, and butterscotch extract. Makes 36 to 48 cookies that are built for dunking in coffee, tea, or hot cocoa.

Fudgy bon bons: a chocolate truffle-like dough wrapped around a Hershey's Kiss, baked just 6 to 8 minutes, and drizzled with white chocolate. A hidden-surprise cookie that bakes up shiny and molten.

An oat cookie topped with chocolate with a pecan half embedded into each cookie. Looks great, tastes even better! Surprise your family with these delicious treats made with pecans and rolled oats.

Coconut macaroons packed with Mounds candy pieces, cream cheese, and almond extract get drizzled with dark chocolate for bakery-worthy cookies.

Vegan Black Forest cake with whole wheat pastry flour, applesauce, and a kirsch syrup. Cashew-tofu icing replaces dairy whipped cream. Three layers of chocolate cake, cherries, and creamy frosting.

Soft pineapple cookies with crushed pineapple and chopped nuts or coconut in a tender, cake-like drop cookie. A tropical twist on the classic cookie jar favorite.

A simple fruit-filled cake with a gummy, tender crumb and a cinnamon-sugar crust on top. Use any jar of pie filling you like: cherry, blueberry, apple, or peach. Just 7 ingredients and 15 minutes of prep.

This easy to prepare coffee cake comes out moist, fluffy and absolutely delicious. Sour cherries give the cake fruity flavor with some sourness and sweetness zing in every bite.

Mexican wedding cakes are always a holiday favorite but this recipe takes it up a notch or two, writes Mary Wilhelm of Sparta.

Trinidadian sugar cakes are chewy Caribbean coconut candies cooked in sugar syrup and tinted pink. A traditional street-fair sweet from Trinidad and Tobago.

Polenta blueberry cakes are tiny lemon-glazed muffins with cornmeal grit, buttermilk tang, and juicy blueberries folded through. A make-ahead dessert or brunch bite for a crowd.

A staple at English boarding schools, these individual cakes are served with afternoon tea. They don't keep well; after a day they take on the characteristics of "rocks".

Nutty, earthy teff grain cakes pan-fried in sesame oil with jalapeno and onion. Naturally gluten-free and vegan, these Ethiopian-inspired savory cakes are crispy outside, soft inside, and incredible with groundnut sauce.