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These cookies were a favorite of my Grandmother. We don't know where the recipe came from, but it's very old. Because of my Grandmother, our entire family loves these cookies. They are definitely an acquired taste but delicious! I am proud to be able to share this recipe with you, the world.
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Oatmeal cookies with a touch of whole wheat and granola.
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Peanut butter cups wrapped in a peanut butter cookie for the most peanut buttery of treats.
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These quick and easy chunky cookies are made with chopped fun-sized candy bars and are the perfect way to use leftover Halloween treats.
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These are THE BEST cookies I ever made! They are a great hit with my family and friends. One variation is to add 1 cup of walnuts and 3/4 cup of dried cranberries in place of the apricots and almonds.
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Chocolate bars with macadamia nuts and white chocolate chips.
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This recipe features an icing made with cream cheese, cocoa, and cinnamon frosts this dark chocolate cake for an elegant dessert.
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A sweet, butter and egg mixture is combined with lots of pecans and milk chocolate pieces, spooned into a prepared pie crust and baked. The chocolate melts, the pecans get gooey, and the crust turns golden brown.
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Make your own OREO® cookie crumbs with this quick and easy recipe that you can use for any recipe that calls for chocolate cookie crumbs.
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Finally, a vegan hot chocolate recipe that actually tastes good! For best results, use plain soy milk.
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These scuffins, a cross between muffins and scones, are a scrumptious mini treat flavored with milk chocolate, dried cherries, and coconut.
cooking.nytimes.com
This recipe is by Mark Bittman and takes 30 minutes' freezing. Tell us what you think of it at The New York Times - Dining - Food.