8,128 vanilla recipes

Double chocolate chip cookies loaded with cocoa, semi-sweet chips, and toasted pecans. A splash of cream keeps the centers fudgy while the edges crisp up beautifully.

Giant bakery-style oatmeal raisin cookies with cinnamon warmth, making nearly 100 thick, chewy cookies perfect for crowds or freezing

Strawberry rhubarb coffee cake with a cooked sweet-tart fruit filling layered through a tender buttermilk cake, all under a buttery crumb topping. A 13x9 brunch cake that puts spring strawberries and rhubarb to work.

Dense, fudgy brownies with melted chocolate and cocoa in the batter plus mini chocolate chips throughout. Made with just one egg and canola oil for an intensely chocolatey, chewy center.

Chocolaty, creamy, smooth and rich. This chocolate cheesecake is an ultimate indulgence.

Chewy moist brownies that stay fudgy thanks to a duo of corn syrup and brown sugar, plus melted semisweet chocolate for deep flavor. Made with egg whites for a lighter crumb and baked in a foil sling for clean, neat squares.

Lemon blueberry oatmeal muffins with a crunchy oat-sugar topping. Made with egg whites and skim milk for a lighter muffin that still bakes up tall, tender, and bursting with berries.

Apple butter spice muffins with cinnamon, ginger, brown sugar, honey, and a generous swirl of apple butter for a moist, deeply spiced fall breakfast muffin.

Chocolate mint brownies stack a fudgy chocolate syrup brownie with cool mint buttercream and a glossy mint chocolate chip glaze. Three-layer Andes-style treat that slices into 36 squares.

Chocolate chip cookies upgraded with wheat germ, walnuts, coconut, and a butter-shortening combo for the chewiest centers and crispiest edges. A loaded everything-cookie that hides nutrition behind chocolate.

Lighter applesauce cinnamon waffles made with buttermilk, whipped egg whites, and a splash of maple syrup. Cinnamon-sugar dusted on top, optional raisins folded into the batter.

Delicious and chewy. They tend to stick together when you stack them in tupperware.

Peanut butter and chocolate chip cookie cake baked as one big soft round, rich with natural peanut butter and folded full of chocolate chips. Easy to slice, with an almond-flour option for gluten-free.

This was the best pie that I have ever made and I have made quite a few. It taste like the most decadent dessert ever.

Peanut butter chocolate cookies blend melted chocolate into the dough for double chocolate-peanut flavor in every bite. Cross-hatched and baked into thick, chewy 3-inch rounds.

This shortcake is delicious, full of chocolate flavor, instead of whipping cream, we use drained low-fat vanilla yogurt, creates the same texture, but much lower in fat and calories, enjoy this tasty dessert!!