851 cookie cake recipes

Made a bunch of these cranberry chews at the weekend, and they were so good. I used half whole wheat flour, which I usually do when I bake. I also used 1/2 cup coconut oil and 1/2 cup butter, and these bars came out wonderfully delicious. I have been enjoying them for breakfast and snack. I froze most of the bars. A great recipe.

These healthy and scrumptious cookies are made with persimmon pulp, applesauce and chopped almonds.

Coconut Pecan Biscotti This crunchy Italian-inspired biscotti combines the tropical sweetness of coconut with nutty pecans for a perfect coffee or tea companion. Twice-baked for extra crispness, it's ideal for dipping or gifting.

Honey pumpkin cookies sweetened with honey instead of sugar. Soft, cake-style drop cookies with raisins, pecans, cinnamon, and nutmeg. No refined sugar.

Banana walnut sandwich cookies filled with a peanut butter cream cheese frosting and a touch of nutmeg. A two-component cookie with soft banana rounds and a creamy, salty-sweet center.

Melt in your mouth Russian tea cookies with walnuts. Perfect accompaniment for a cup of tea.

Famous Neiman Marcus chocolate chip cookies with blended oatmeal, grated chocolate bar, chocolate chips, and walnuts. A legendary big-batch recipe that delivers.

Reese's cookies loaded with peanut butter chips and milk chocolate chips in a soft, chewy drop cookie. That classic peanut butter-chocolate combo in every bite.

Lighter cranberry apple cookies made with egg whites and skim milk, loaded with fresh fruit, cinnamon, and orange zest. A guilt-free holiday cookie that yields 2 dozen.

Rich chocolate drop cookies loaded with flaked coconut, chopped pecans, and chocolate chips, each topped with a pecan half. Melted unsweetened chocolate in the batter gives them a deep, fudgy flavor that tastes like a German chocolate cake in cookie form.

Yeasted anise biscotti from Genoa, made with a sponge starter for a lighter, bread-like crumb. Twice-baked with butter and aniseed, these are nothing like ordinary biscotti.

Gooey butter pecan bars layered with melted marshmallows, chocolate chips, and coconut on a cake mix crust. A 5-minute prep, no-fuss dessert bar that disappears at every potluck and bake sale.

They stay moist, keep beautifully, are the perfect gift or food-bazaar item, and the recipe makes a huge batch.

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.

Twice-baked almond biscotti packed with walnuts and optional chocolate swirl. Crisp, crunchy Jewish cookies perfect for dunking in coffee or tea.

A Chinese style of peanut cluster. Similar to haystacks but uses crispy chow mein noodles to give it a chocolaty solid crunch.