10,000 bitter recipes

Whole wheat peanut butter cookies with brown sugar and a single egg, fork-pressed in classic crosshatch style. A nuttier, heartier version of the lunchbox classic.

Brown sugar berry scones with caramel-sweet brown sugar, juicy blueberries, and a tender, big-batch crumb. A no-egg scone that bakes up soft in the middle with lightly crisp edges.

These delicious bars are just like the name, crunchy, chocolaty and peanut buttery. They are so easy to make, and you can adjust the sweetness according to your own taste. Great for breakfast or snack.

Soft, protein-rich peanut butter bread baked in a bread machine with just 5 ingredients. Chunky peanut butter gives every slice a nutty, toasty flavor kids and adults both love.

Add less milk if you want a little stiffer frosting for piping.

A wonderful topping for pancakes, waffles, French toast, bagels and English muffins.

Silky butter works into tender dough for a brioche so rich and golden it practically melts on your tongue after a slow overnight rise.

Peanut butter chocolate chip cookies loaded with chopped pecans and semisweet chocolate. Butter and shortening create a crisp edge with a soft, nutty center.

Peanut butter banana cookies bake mashed banana into a classic peanut butter dough for a softer chewy texture. Uses an egg white only for a lighter cookie.

These delicious cookies are a breeze to clean up after because they use only one bowl!

Classic peanut butter blossom cookies with a chocolate kiss pressed into the center of each warm cookie. The holiday cookie tray essential.

I made these cookies two days ago, and they were absolutely delicious. Buttery, crispy, packed with peanut butter flavor, and every single bite had lots of melted chocolate chips.

Old-fashioned peanut butter cookies with crisp edges and a soft, chewy center. Chunky or smooth peanut butter, both sugars, and the classic fork-press crosshatch on top.

A serving size is a dozen. How to substitute Crisco shortening for regular butter or margarine in any recipes; 1 cup Crisco + 2 tablespoons water= 1 cup butter or margarine.

Classic French brioche a tete, the buttery, golden topknot rolls baked in fluted tins. A rich egg-and-butter dough chilled overnight for the tenderest crumb, with a traditional floating-sponge yeast start.

Soft and chewy peanut butter cookies built on all brown sugar (no white) for caramel depth, plus shortening for a tender, almost crumbly texture. Classic crisscross fork press on top.