8,317 gold cake recipes

Moist breakfast orange muffins use fresh orange juice, grated zest, and oil for a tender, citrusy crumb that stays soft for days. One bowl, ready in 25 minutes.

Soft chocolate drop cookies packed with maraschino cherries and topped with a glossy chocolate frosting. Buttermilk keeps them tender. Makes 4 to 5 dozen in about 30 minutes, so they're built for holiday cookie trays and bake sales.

Classic Tollhouse cookies with chocolate chips, walnuts, brown sugar, and butter. Crunchy, crumbly, and baked to a golden crisp with vanilla and a touch of hot water.

No-bake chocolate peanut butter oat cookies, also called Buffalo Chips or No-Bakes. Stovetop fudgy cookies that set up on wax paper in an hour. No oven required.

Freezer-friendly slice and bake peanut butter cookies with the classic fork crisscross pattern. Make the dough in bulk, freeze in logs, and bake fresh anytime.

Hillary Clinton's chocolate chip oatmeal cookies made with shortening for extra chewiness. Rolled oats and semi-sweet chips in a crispy-edged, soft-centered classic from the 1992 cookie contest.

Molletes are traditional Mexican cookies made with cornmeal, butter, egg yolks, and pine nuts. Lightly sweet with a sandy, crumbly texture from the cornmeal.

No-bake peanut butter chocolate drops with melted semi-sweet chocolate, sweetened condensed milk, and vanilla. A 5-ingredient fudgy candy that sets in the fridge with zero oven time.

No-bake peanut butter cookies shaped into acorn points, dipped in melted chocolate, and rolled in chopped nuts. 60 cookies from 7 ingredients. A fun holiday or party treat.

Classic peanut butter crisscross cookies with brown sugar and vanilla. The iconic fork-pressed cookie with a crumbly, nutty bite that bakes in just 10 minutes.

Peanut butter cookie pops made with a buttery peanut butter dough, rolled thin and cut into shapes, then sandwiched with candy melts on lollipop sticks. Great for kids' parties and bake sales.

Fudgy chocolate pie with unsweetened chocolate, butter, and corn syrup baked in a flaky crust. The center stays soft and brownie-like while the edges set firm. Serve warm with ice cream.

No-bake fudgy oatmeal cookies with cocoa, peanut butter, and rolled oats. Boil the sugar mixture for one minute, stir in oats and peanut butter, drop on wax paper, and you're done.

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.

Triple chocolate biscotti with Dutch-process cocoa, chocolate chips, and a white chocolate coating, loaded with toasted hazelnuts and a hint of espresso. A bakery-level Italian cookie.

All Time Favourite Peanut Butter Cup Cookies recipe