10,000 take recipes

Moist banana coffee muffins, ripe bananas and brown sugar deepened with a shot of strong coffee and studded with chocolate chips. A one-bowl, mocha-banana muffin that bakes up tender and rich.

Melted butter mixed with brown and white sugars creates thick, bakery-style chocolate chip cookies that stay soft in the center with crisp edges when baked at precisely 325°F.

Chocolate, oatmeal, and peanut cookies with hand-cut chunks of sweet chocolate, chopped peanuts, and a quiet hit of almond extract. A chewy cookie with crunch and three flavor layers.

Chocolate chip pudding cookies stay soft and chewy for days thanks to a secret box of instant chocolate pudding mix folded right into the dough. Loaded with chips and optional nuts.

Giant chocolate chip cookies baked in pizza pans with cream cheese in the dough for extra-chewy centers and crispy edges. Loaded with semi-sweet chips and walnuts, then cut into wedges like a cookie pizza.

Ginger molasses muffins fold whipped egg whites into a buttermilk batter spiced with cinnamon, nutmeg, and fresh ginger. Crackly tops, tender tangy crumb, and the warming bite of dark molasses in every bite.

Fat-free cranberry orange muffins use corn syrup and egg whites instead of butter or oil for a tender no-fat muffin packed with fresh cranberries and bright orange zest.

Applesauce blueberry muffins use unsweetened applesauce and egg substitute for a low-fat tender crumb, plus bran flakes for fiber and a hint of cinnamon. Lighter breakfast muffin that holds together without butter or oil.

Black Russian brownies stacked with Kahlua, vodka, and a whisper of black pepper for a fudgy, boozy bite. Named for the cocktail, walnut-studded, and built on unsweetened chocolate so the cocoa keeps its bitter edge.

Butterscotch chips, chocolate chips, marshmallows and nuts. Guarenteed to satisfy every sweet tooth.

Sweets don't have to be always connected with high sugar, high fat and unhealthy. A few healthy twists, now you can enjoy these delicious cookies without feeling guilty at all.

Whole wheat cinnamon fruit scones: tender, lightly sweet scones spiced with cinnamon and clove, studded with dried figs, dates or cherries. Nutty whole-grain flavor and a golden, egg-washed top for breakfast or tea.

Double chocolate cookies baked low and slow for fudgy centers and crisp edges. Cocoa powder plus semi-sweet chips deliver deep chocolate flavor in every bite.

Chocolate pudding brownies use cook-and-serve pudding mix as the cocoa base, giving fudgy bars with a tender crumb and deep chocolate flavor. Topped with powdered sugar.

Oatmeal chocolate chip cookies you can bake chewy or crunchy just by watching the clock. Two cups of rolled oats give them real heft while shortening keeps them tender. Pull them early for chew, longer for crunch.

Max's chocolate chip cookies fold rolled oats into a buttery brown-sugar dough for extra chew, loaded with semi-sweet chips. A heartier, oatmeal-laced take on the chocolate chip classic.