8,128 vanilla recipes

Soft chocolate chunk cookies with a hidden boost of peanut butter for tenderness, plus chunks of dark chocolate and chopped walnuts in every bite. Baked low and slow for chewy centers.

Old-fashioned chocolate sheath cake with cocoa, buttermilk, and a hint of cinnamon, frosted while still hot from the oven. A classic Texas-style sheet cake with a fudgy topping.

Double chocolate cookies made with cocoa and buttermilk for a soft, fudgy center loaded with mini chocolate chips. A quick drop cookie that bakes in under 10 minutes.

Fattigmann, a traditional Norwegian fried cookie flavored with cardamom, lemon zest, and brandy. Diamond-shaped, paper-thin, and dusted with sugar.

Fig brownie pudding made with crumbled fig cookies, melted chocolate, chocolate chips, and walnuts baked in sweetened condensed milk. A warm, fudgy dessert served with whipped cream.

Chocolate chunk cookies with hand-cut semi-sweet chocolate pieces and walnuts, topped with a melted chocolate glaze. Triple chocolate intensity in every cookie.

Oatmeal crisps are thin, crackle-edged cookies pressed flat before baking for maximum crunch. Brown sugar, rolled oats, and a splash of soured milk give a deep caramel chew at the center and snap on every bite.

Potato cream filling whips mashed potato with butter, cream cheese, sour cream, sugar, and citrus zests for an unexpectedly silky pastry filling. The Polish-style heritage use for leftover spuds.

Milk chocolate biscotti packed with toasted whole almonds and cocoa-darkened dough. Crisp, twice-baked Italian cookies ready for dunking in coffee or espresso.

Spells & Bells are festive Christmas cookies cut into holiday shapes and deep fried until golden and puffed, then served plain, sugared or glazed. A cream-rich fried dough that's crisp outside and tender within.

Homemade fig newtons with a chewy brown-sugar cookie wrapped around real fig jam cooked with lemon. The classic lunchbox cookie made fresh, no preservatives required.

Double chocolate oat cookies with melted chocolate in the batter and chocolate chips stirred in. Chewy, fudgy, and ready in 30 minutes from start to cooling rack.

Crunchy cornmeal biscotti with hazelnuts, lemon zest, and cinnamon, shaped into fingers and baked until golden. A lighter cookie made with egg whites only.

Chocolate syrup brownies topped with a glossy cooked fudge icing that sets to a thin, snappy shell. A 9x13 pan that feeds a crowd and freezes well.

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.

Sunny lemon pie with a custard filling made from fresh lemon juice, orange juice, heavy cream, and eggs baked in a flaky crust until deep golden. Bright, tangy, and rich.