8,901 egg bake recipes

Chewy butterscotch brownies loaded with chopped dates and walnuts. One bowl, one pan, and 25 minutes in the oven for a batch of 16 irresistible squares.

Buttery slice-and-bake pinwheel cookies swirled with cherry preserves and scented with vanilla and almond extract. Roll, freeze, slice, and bake to golden perfection.

Chocolate chunk cookies with semi-sweet chocolate, brown sugar, and a full cup of butter. Thick, chewy, and loaded with big chocolate pieces in every bite.

Crushed crackers folded into stiff meringue with pecans create a crispy-chewy crust that bakes into a pie shell, topped with whipped cream and fresh strawberries.

St. Louis-style peanut butter cookies with both brown and white sugar for a chewy center and crisp edge. Classic fork-pressed crosshatch pattern and deep roasted peanut flavor.

Apple nut cake spiced with cinnamon and nutmeg, loaded with fresh apples and nuts in a one-bowl batter. Serve warm with whipped cream or ice cream.

Brown sugar ginger snaps cream butter with brown sugar, an egg yolk, and ground ginger into a roll-and-cut dough. Crisp edges, tender centers, no molasses needed.

Tender date loaf quick bread studded with plump dates and vanilla. This moist tea bread freezes wonderfully, slices like a dream, and tastes even better slathered with salted butter the next day.

Georgia pecan biscotti with toasted pecans and orange zest, twice-baked until shatteringly crisp. A Southern twist on the Italian classic, perfect for dunking.

Diabetic-friendly date nut cookies sweetened with sugar-free orange marmalade instead of sugar. Chopped dates, nuts, and cinnamon in a simple drop cookie.

Peanut butter shortbread: round pan-pressed shortbread with peanut butter in the dough and a peanut butter icing topped with melted white chocolate drizzle. Two pan-rounds.

Vera's buttermilk cookies use powdered buttermilk and a half-sugar, half-sweetener blend for a lower-sugar tangy sugar cookie. Crisp edges, soft centers, ready in 35 minutes.

Old-fashioned brown sugar roll-and-cut cookies with shortening, cream of tartar, and vanilla. A simple heritage recipe that makes four dozen crispy-edged cookies.

Peanut butter cookie pops: rolled-and-cut peanut butter cookies finished with chocolate dip or sandwiched around peanut butter filling. Versatile cookie base that turns into whatever shape your cookie cutters suggest.

White chocolate spritz cookies pressed into festive shapes and dotted with mint-chocolate morsels. A buttery, melt-in-your-mouth holiday cookie made with a classic cookie press.

An old-fashioned apple nut pudding with barely any flour, just enough to bind chopped apples, walnuts, and warm spice into a chewy, candy-like baked dessert. Quick to mix and lovely warm with cream.