Egg Recipes

Peanut butter chocolate fudge bundt cake with chocolate and peanut butter chips baked in, topped with a double glaze. Rich, dense, and over-the-top.

Chunky peanut butter cookies rolled in sugar and pressed with a fork. A big-batch recipe with both white and brown sugar for crispy edges and chewy centers.

Preschoolers will love these delicious cub-shaped cookies, made with nutty butter and crispy graham crackers. You and the kids can even create these cookies together!

Chocolate cake layered with peanut butter chip mousse and dripping chocolate ganache glaze, topped with mini peanut butter cups. A three-component showstopper.

Peanut butter pinwheel cookies with a melted chocolate swirl rolled jelly-roll style and sliced into rounds. A slice-and-bake cookie with a stunning spiral pattern in every bite.

Peanut butter chocolate chip pound cakes made with buttermilk for a tender crumb, loaded with mini chocolate chips. Bakes into four mini loaves with rich, nutty flavor.

Peanut butter sandwich cookies filled with grape jelly. The classic PB&J turned into a soft, brown-sugar peanut butter cookie hugging a sweet jelly center. Lunchbox nostalgia in cookie form.

Here's a cake for praline lovers that can be prepared as a layer or sheet cake.

Pecan pie brownies layer a fudgy brownie base with a gooey brown sugar and pecan pie filling on top. Two classic desserts in one bar cookie.

Penuche topped cake with a brown sugar, butter, and nut streusel baked right on a vanilla sheet cake. Served warm with whipped cream for a caramelized, crunchy finish.

Persimmon orange cookies made with persimmon pulp, orange juice, orange zest, warm spices, nuts, and raisins. Bake as drop cookies or cut into brownie-style bar squares.

Pfeffernüsse-style German spice cookies with cinnamon, cloves, nutmeg, mace, and allspice, finished with a drop of brandy before baking. A traditional holiday cookie that keeps for weeks in a tin.

Pineapple macadamia nut bread with crushed pineapple, pineapple juice, and chopped macadamias in a tender quick bread. Bake as a loaf or muffins.

Pistachio chip cookies with white vanilla milk chips, brown sugar, and a touch of oats for chew. Buttery, salty-sweet drop cookies studded with crunchy green pistachios in every bite.

Plum torte presses Italian prune plums into a buttery cake batter, dusts with cinnamon-sugar and lemon juice, and bakes for an hour. The classic NYT September torte that freezes for winter.

Italian pumpkin pie from the Po Valley with pasta frolla crust, fresh pumpkin filling, ground almonds, cornmeal, and candied orange peel. A rustic Northern Italian autumn dessert.