Baked Good recipe collection

Peanut butter cookie cups with a miniature peanut butter cup pressed into each one straight from the oven. Baked in mini muffin tins for a bite-sized treat.

Peanut cluster cookies with salted cocktail peanuts in a brown sugar dough, baked golden then dipped in melted semi-sweet chocolate. Crunchy, salty, and sweet.

Peanut crispies with oats, corn flakes, brown sugar, and salted peanuts rolled into balls and baked until golden. Crunchy, nutty cookies with satisfying texture.

Peanut muffins studded with dry roasted peanuts in a buttery, quick-mix batter. A simple from-scratch muffin with a rich, nutty crunch that bakes in just 15 minutes.

Peanut pie with a shortbread cookie crust bound by peanut butter, packed with peanut butter cookies and roasted peanuts in a gooey brown sugar custard. Triple peanut, double cookie.

Old-fashioned peanut squares with a light sponge cake base, iced and rolled in ground peanuts for a crunchy, nutty finish. A classic vintage church-supper treat.

Classic peanut butter crisscross cookies with brown sugar and vanilla. The iconic fork-pressed cookie with a crumbly, nutty bite that bakes in just 10 minutes.

Peanut butter swirl ice cream cake with a crushed Oreo crust, chocolate wafer cookies, and hot fudge topping. No-bake, freezer-set, and ridiculously impressive for parties.

Peanut butter oatmeal drop cookies with chopped peanuts and brown sugar. Chewy, nutty cookies made with shortening for a soft, thick texture.

Peanuts N Candy Halloween cake, a semi-homemade yellow cake mix studded with roasted peanuts, frosted with peanut butter buttercream, and topped with chopped Butterfinger and candy corn. A festive fall party dessert.

Peanut butter oatmeal cookies with the classic fork crisscross pattern. Chewy drop cookies made with brown sugar and rolled oats for a hearty, nutty flavor in every bite.

Double-crust pear and cranberry pie with a cranberry juice glaze drizzled on top. Tart cranberries balance sweet pears in a cornstarch-thickened filling.

Gluten-free pear breakfast cake made with rice flour and cornstarch, topped with a crackly sugar bloom. Light, simple, and naturally gluten-free with tender fruit in every bite.

Spiced pear cake with oats, brown sugar, nutmeg, ginger, cloves, and cinnamon. Soaked oats add moisture and a hearty, rustic texture to every slice.

Serve with vanilla icecream or a dollop of best available double cream

Pear-walnut quick bread swaps water for pear nectar and folds chopped pears plus toasted walnuts into a honey bread mix for a 5-ingredient loaf. Great for holiday gifting and breakfast slicing.