2,636 cooked recipes

Eastern European chocolate poppyseed cookies with milk-soaked poppy seeds, melted unsweetened chocolate, raisins, lemon zest, and warm cinnamon-clove spice. A tea-time treat unlike any other cookie.

These scrumptious snacks are made with whole wheat flour and meat drippings.

Delicious fudgey chocolatey cookies that are always a hit.

Soft, warmly spiced gingerbread cookies made with molasses, cinnamon, cloves, ginger, and nutmeg. Roll and cut into festive shapes for Christmas decorating with simple icing.

Cranberry orange biscotti with chopped almonds and an orange-glaze drizzle. Twice-baked Italian-style cookies with crisp edges and bright citrus aroma.

Classic peanut butter blossom cookies with a chocolate kiss pressed into the center of each warm cookie. The holiday cookie tray essential.

Sailors' favorite chocolate chip cookies blend peanut butter into a classic chocolate chip dough for soft, peanut-buttery cookies loaded with chocolate. A pantry-friendly bake-sale staple.

Peanut butter cookies with melted chocolate swirled right through the dough and pressed with a classic fork crisscross. Chewy, nutty, and streaked with chocolate in every bite.

Love these chocolaty and sweet mounds bars. They are easy to make, and always bring rave reviews back.

Dark rum balls made with crushed vanilla wafers, cocoa, nuts, and a generous pour of dark rum, rolled in powdered sugar. No-bake holiday cookie that improves with age in the tin.

No-bake peanut butter drops with puffed wheat cereal, walnuts, and coconut bound in a quick stovetop sugar syrup. 60 cookies from one pan, no oven required.

Apple butter cookies are soft, spiced drop cookies sweetened with brown sugar and apple butter, studded with raisins and chopped nuts. Freezer-friendly for months and ready in under an hour.

Chocolate four-nut biscotti loaded with walnuts, pecans, cashews, and almonds, plus mini chocolate chips. Twice-baked Italian cookies, optional white chocolate dip.

Peanut butter chocolate cookies blend melted chocolate into the dough for double chocolate-peanut flavor in every bite. Cross-hatched and baked into thick, chewy 3-inch rounds.

Holiday gingerbread cutout cookies made with molasses, brown sugar, and warm spices. Dough chills for 1 hour, rolls to perfect thickness, then cuts into festive shapes ready for decorating.

These were a favorite of mine when I was a kid. They still are and they're sooooo easy to make!