2,909 cookie cake recipes

Honey bear cookies sweeten oats with honey and brown sugar instead of just butter and white sugar. Chewy oatmeal cookies with cinnamon and your choice of chocolate, apples, or raisins.

No-bake peanut butter rice cereal drops made with just 4 ingredients in 15 minutes. Crunchy, chewy, and dangerously easy to make. Kids and cookie swaps love these.

Mini coconut cupcakes baked in muffin tins, coated in tart jelly, and rolled in shredded coconut for a vintage bakery look. Fluffy, fruity, and coated in a snowball of coconut with every bite.

Old-fashioned oatmeal chocolate chip cookies made with shortening for extra-chewy texture. A from-scratch drop cookie recipe that makes three dozen.

Oatmeal ranger cookies pack rolled oats, corn flakes, and shredded coconut into a chewy brown-sugar dough. The cowboy-cookie cousin with a crisp-edge crunch from the corn flakes.

Soft oatmeal cookies loaded with raisins and chopped nuts, warm with cinnamon and allspice. Old-school drop cookies with chewy centers and crisp golden edges.

Monster chunk cookies with hand-cut chocolate chunks, rolled oats, dark brown sugar, and butter baked low and slow for thick, chewy centers and golden edges.

Cookie dough brownies layered three ways: a fudgy cocoa brownie base, a thick egg-free cookie dough filling, and a glossy chocolate glaze finished with chopped walnuts. Bakery-style bars done at home.

Honey almond heart cookies made with whole wheat and all-purpose flour, rolled thin and cut into heart shapes. Fill with a thumbprint of jam for a sweet, naturally sweetened Valentine's treat.

Toffee crunch chocolate chip cookies with oats, chopped toffee candy bars, pecans, and semi-sweet chocolate. Made in a food processor for fast, even mixing and chewy-crisp texture.

Marshmallow clouds wrap chocolate-pecan cookie dough around frozen mini marshmallows for soft, pillowy cookies with surprise sweet chewy centers. Better than s'mores, baked at home.

Overnight cookies are an icebox dough divided into four flavors: coconut, peanut butter, dates, and spice. Roll, chill, then slice and bake for fresh cookies any time the craving hits.

Blue corn biscotti studded with pistachios and pecans, flavored with anisette. Twice-baked for a crisp, crunchy Southwestern twist on the Italian classic. Built for dunking.

Canadian butter tart squares with a buttery shortbread base and gooey brown sugar-raisin filling. All the flavor of butter tarts without rolling pastry. Cut into bars for easy sharing.

Vegan peanut butter oatmeal cookies with semi-sweet chocolate chips, made with soy milk and canola oil. Chewy, pressed flat, and loaded with crunch and chocolate.

Thin, crispy oatmeal lace cookies with orange zest and shredded coconut. Made with lard for extra-crisp edges that spread paper-thin during baking.