3,635 cooked recipes

Everyone loves these peanut butter chocolate balls, they are chocolaty, rich and have lots of textures. It's hard to stop putting these sweets into mouth.

Cocoa bars with a buttery shortbread base and a fudgy cocoa-almond topping baked on top. Two-step build in one pan, sliced into 24 squares while warm.

These scrumptious snacks are perfect for the kids lunches. Just make sure to pack extra for their friends!

Pumpkin cookies with caramel frosting, they're so good it's hard to eat just one. Great to make in a advance and freeze.

No-bake energy balls made with dried apricots, walnuts, coconut, and wheat germ, bound with orange juice and rolled in chopped nuts.

Paper-thin, crispy lace cookies loaded with chocolate chips and chopped pecans. Just half a cup of flour lets the batter spread into delicate, golden wafers with lacey edges. Soft out of the oven, shatteringly crisp once cooled.

Almond macaroon brownies layer a rich chocolate brownie base with a cream cheese, coconut, and almond macaroon topping, finished with a chocolate drizzle. One pan, two indulgent textures.

Light-as-air meringue cookies studded with mini chocolate chips. Just five ingredients, virtually fat-free, and they melt on your tongue. Makes 36 cookies.

Cocoa and coconut truffles spiked with amaretto and honey, baked then rolled into bite-sized balls dusted with powdered sugar. Dangerously easy to make, impossible to stop eating.

Reverse chocolate chip cookies flip the classic inside out: a dark chocolate dough studded with white chocolate chunks and chopped macadamia nuts. Rich, fudgy, and loaded with buttery crunch in every bite.

British-style date flapjacks with jumbo oats, chopped dates, molasses, brown sugar, and mixed spice. Chewy, sticky oat bars baked in one pan and cut into squares.

Classic Italian amaretti cookies made with just egg whites, sugar, ground almonds, and almond extract. Crisp outside, chewy inside, and naturally gluten-free.

Authentic springerle, the embossed German anise Christmas cookies. Egg dough pressed with carved molds, dried overnight, then baked low so the white design stays crisp. Aged to mellow the flavor.

Traditional Tuscan twice-baked nut cookies studded with whole almonds and hazelnuts. Crunchy, fragrant, and built for dunking in Vin Santo or espresso.

Soft, cakey chocolate drop cookies topped with a rich homemade chocolate icing. Made with real unsweetened chocolate and optional pecans, this bakery-style recipe yields 3 dozen.

Pineapple carob cashew brownies made with whole wheat pastry flour, applesauce, honey, and no butter, eggs, or refined sugar. A naturally sweetened, caffeine-free vegan brownie.