10,000 cook cook recipes

Chewy ginger molasses cookies with crackly, sugar-dusted tops and a warm hit of ginger and cinnamon. Brown sugar and molasses keep them soft in the center with crisp, sparkly edges.

Cake mix bar cookies need just five pantry ingredients and one bowl. Cake mix, an egg, oil, water, and chocolate chips bake into chewy bars or drop cookies in under 30 minutes.

These cookies have been popular at our home over years, we bake them all the time, and always turn out great!

Oversized chocolate chip cookies baked low and slow to giant lemon-sized rounds. Buttery, crisp-edged with chocolate chunks and pecans. Special-occasion bakery-style cookies.

Peanut butter and chocolate make these cookies taste amazingly delicious. Buttery and flakey, and they are ideal cookies for holidays, pot-locks or any occasions.

Peanut butter cookies loaded with chopped Baby Ruth bars for chunks of caramel, nougat, and roasted peanuts in every bite. Drop, flatten with a fork, bake until golden.

Crisp peanut butter cookies stamped with the classic fork crisscross. Old-fashioned bakery-style cookies with a sandy snap, perfect for dunking in milk or layering with chocolate.

Classic oatmeal cookies with chocolate chips or nuts as desired.

Make this butter and crispy chocolate wafers to satisfy your sweet tooth and cravings for something sweet and chocolaty. After one bite, you will never go back to the store-bought ones.

If you just want to make a basic cookie, try this delicious treat that goes well with a cup of tea for breakfast.

Chocolate chip cookie muffins with melted unsweetened chocolate, brown sugar, semi-sweet chips, and pecans. Bakery-style chocolate muffins between a cookie and a cake.

Eggless chocolate chip cookies built on butter, brown sugar, water, and chocolate chips. A no-fail, no-egg cookie recipe with deep caramel notes and a soft chewy bite. Forty-eight cookies per batch.

Crunchy chocolate chip cookies fold corn flakes and semi-sweet chocolate chips into a brown sugar drop cookie for extra crackle in every bite. The cereal-spiked twist on the classic chip cookie.

I use a bit more flour, let the dough rest in the fridge for 1 hr., and shape these into logs instead, brushing with egg wash and sprinkling with a little granulated sugar. I then bake them for 17 minutes. After cooling in the sheet pan for 5 min., I cut them into squares.

Traditional yeasted hamantaschen for Purim, a sweet egg-rich yeast dough folded into the iconic three-cornered hat shape around poppy seed or fruit filling. The Old World version, not cookie dough.

Festive slice-and-bake sugar cookies studded with colorful gumdrop pieces that create a translucent "stained glass" effect when held to light—perfect for holiday treats or kids favorite Christmas cookies.