3,487 cake chocolate recipes

Mocha toffee crescents are buttery espresso-laced shortbread cookies studded with toffee chips, shaped into crescents and dipped in dark chocolate. Cookie tin showstoppers.

Meringue chocolate chip cookies: light, crisp meringue cookies dotted with chocolate chips and nuts. Naturally gluten-free, fat-free, and dramatically airy.

Fudgy brownies made with a whole can of chocolate syrup and chopped nuts, topped with a boiled chocolate chip frosting that sets into a glossy, crackly shell. Retro baking at its best.

Buttery hazelnut shortbread cookies with maple syrup sweetness and a semi-sweet chocolate drizzle. Slice-and-bake from a chilled dough log for crisp, nutty edges every time.

Toffee squares with a buttery brown sugar shortbread base, melted chocolate on top, and chopped nuts. A sheet pan cookie bar that's rich, crunchy, and easy to make.

Classic Swedish spritz cookies made with butter, almond extract, and a simple cookie press. Crisp, buttery, and ready in 20 minutes with chocolate and nutty variations included.

Macadamia butterballs with chopped chocolate chips and macadamia nuts rolled in powdered sugar. A melt-in-your-mouth shortbread cookie that makes five dozen for holiday gifting.

No-bake iced coffee and chocolate pie with instant coffee, vanilla ice milk, and gelatin in a chocolate cookie crust. Blends together in minutes, sets in the fridge.

Toffee ice cream pie with a cinnamon chocolate-cookie crust, layers of coffee-toffee-crunch ice cream, and a rich espresso ganache sauce. Make-ahead frozen dessert that holds for two weeks.

Pots de creme pie with a pound of dark Belgian chocolate, heavy cream, half-and-half, and ten egg yolks set into a graham cracker crust. Decadent French chocolate pie for serious chocolate lovers.

Peter's rum pie layers silky cooked rum custard into a graham cracker crust, finished with whipped cream and grated bittersweet chocolate. A retro icebox dessert with deep dairy richness and a warm spirit kick.

Pink peppermint stick pie set into a chocolate wafer crust, with a no-bake marshmallow-and-cream filling stained candy-cane red. Topped with crushed peppermint sticks for crunch.

Ginger-macadamia brownies with unsweetened chocolate, buttery Hawaiian macadamias, and bright bursts of crystallized ginger. Rich, chewy, and one overnight rest from peak fudge.

Decadent chocolate mint melt-aways: tender piped mint shortbread topped with white chocolate mint ganache and dipped in bittersweet chocolate. Three layers of cool mint and rich chocolate in one cookie.

Sticky caramel pecan buns with a melted chocolate kiss hiding inside each one. Made with refrigerator biscuit dough for a 4-ingredient shortcut that tastes anything but simple.

By using most whole wheat flour, half amount sugar and frosting, makes this Mexican fruit cake much healthier, but still super moist and just enough sweetness for satisfy your sweet tooth.