Chocolate

This banoffee cake has several layers of banana cake filled with toffee and chocolate chips, stuffed with caramel and topped with a buttercream frosting.

Say goodbye to dry, cakey pumpkin cookies. These super soft and chewy pumpkin chocolate chip cookies are loaded with chocolate chips and moist as can be AKA the best fall cookie you'll ever have.

Cookie delight is a yummy, nostalgic no-bake dessert with layers of a chocolate cookie crust, a creamy cheesecake filling and rich pudding layers. It cuts well and is the perfect dessert to make ahead for a potluck or other gatherings. Kids of all ages will love it.

This delicious Bread Pudding recipe uses leftover bread baked into a rich and sweet custard swirled with cinnamon and chocolate chips.

This chocolate marble pumpkin bread brings together two favorite flavors in one loaf: classic pumpkin bread, swirled with rich chocolate and finished with a crumbly chocolate streusel topping.

This moist and flavorful Chocolate Pumpkin Cake combines the warm spices of pumpkin with rich cocoa for a perfect easy-to-make dessert. Featuring a swirl of chocolate batter layered over a pumpkin base, this cake is great served warm or at room temperature and makes a deliciously comforting treat for any occasion.

It's everyone's favorite campfire treat, in cupcake form! Moist, honey-graham cake filled with marshmallow and topped with an easy chocolate frosting.

This No-Bake, Sugar-Free Peanut Butter Pie is a decadent dessert that you don't have to feel guilty about!

This recipe for Chocolate Covered Sugar Free Peanut Butter Bars is easy to make, delicious to eat, and is no bake.

Flourless, butter free and naturally fruity sweetened... this is what this incredibly tasty and extra moist chocolate cake is all about.

This unbelievably fluffy vegan chocolate mousse cake features the most tender and rich chocolate cake with layers of creamy, intense 2 ingredient chocolate mousse, and an easy 2 ingredient chocolate ganache! It's rich, yet light, and irresistibly delicious - and you'll never know it's dairy free and vegan!

Delight in these soft and fudgy Chocolate Crinkle Cookies, coated in a perfect crackly sugary topping. They bake quickly to a chewy center with a stunning crinkled surface, making them a classic treat for any chocolate lover. Perfectly balanced with cocoa and vanilla, these cookies are easy to prepare and sure to impress at any gathering or holiday celebration.

Learn how to make cannoli with this easy and delicious recipe. This classic Italian dessert features crispy cannoli shells + creamy cannoli filling + crunchy mini chocolate chips. Perfect for Christmas or special occasions. I skip frying the shells and fussing with a cannoli mold and use store-bought cannoli shells for ease.

A fudgy Reese's brownie that is a perfect high protein, low carb, and delicious dessert to satisfy your sweet tooth.

Made with 3 layers of moist chocolate cake, Nutella buttercream, and chocolate Nutella ganache, this Nutella Chocolate Cake recipe is a Nutella-lover's dream. Rich, decadent and easy to make, this cake is a sure hit!

This Nutella Cake is an incredible combination of deliciously moist chocolate cake and luscious Nutella buttercream. It's a decadent dessert that you must try!

Giant Crinkled Chocolate Chip Cookies from Barefoot Contessa. Preheat the oven to 350 degrees. Arrange three racks evenly spaced in the oven (see note). In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed for 3 minutes, until creamy. Add the granulated sugar and brown sugar and beat on medium speed for 2 to 3 minutes, until light and fluffy. Scrape down the bowl with a rubber spatula. Add the egg, vanilla, and 2 tablespoons of warm water and mix on low speed just to combine. In a medium bowl, whisk together the flour, baking soda, and kosher salt. With the mixer on low, slowly add the flour mixture, then the chocolate (including the fine chocolate dust) to the batter until combined. Mix well with a rubber spatula. With a 2¼-inch standard ice cream scoop (or ¹⁄₃ cup measure), make 12 rounded scoops of dough and place them on a sheet pan. Freeze the dough for exactly 15 minutes, then arrange 4 balls of dough—spaced wide apart—on each of three sheet pans lined with parchment paper. Bake for 10 minutes, until the cookies are slightly puffed in the center. Remove the pans from the oven and bang them on the stove top, until the center of the cookies deflate. Bake for 3 minutes, then bang the pans again, repeating baking and banging every 3 minutes, for 18 to 20 minutes total, until the edges of the cookies are golden brown. (The centers will be lighter and not fully cooked.) Rotate the sheet pans in the oven so the cookies bake evenly. Sprinkle the cookies with fleur de sel and cool completely on the pans. If your oven has only two racks or you have only two sheet pans, bake these in two batches but don’t freeze any batch of dough for more than 15 minutes.

All dressed up with a dusting of confectioners’ sugar and sprinkled with chocolate and pistachios, cannoli are a crunchy, dreamy handheld dessert that will always steal the show.

This creamy and indulgent Cookie Dip tastes just like chocolate chip cookie dough! Made with butter, cream cheese, sugars, and loaded with mini chocolate chips and cookie chunks, it’s a delightfully smooth and easily prepared dessert dip. Perfect for serving at parties or as a quick snack, this versatile dip pairs wonderfully with graham crackers, pretzels, fresh fruit, or more cookies. It’s gluten free, egg free, nut free, and can be made dairy free with simple substitutions.

Dear gluten-free readers, these magical chocolate chip cookies from Delish.com are for you.

These Ritz seven layer bars are a classic with a twist - the base layer of salty cracker crumbs makes a great contrast with the chocolate, butterscotch, walnut, and coconut layers.

This dump cake recipe requires just one additional step on mixing the wet ingredients before pouring them over the cake mix, but it’s well worth it. The finished cake is moist and gooey thanks to chocolate pudding mix and plenty of caramel sauce.

These Whole Wheat Oatmeal Cookies prove that 100% whole grain cookies can be just as good, if not better, than their all-purpose counterparts. Made with Golden Wheat Flour, these cookies have a flavor that’s mildly nutty but not overtly wheat-y and a texture that’s soft and chewy in the middle and crisp on the edges. The dough comes together quickly in one bowl using melted butter, doesn’t need to chill or rest, and is endlessly customizable. Our Test Kitchen especially likes the combination of pecans, golden raisins, and chocolate chips.