I added chunks of rich dark chocolate to a classic peanut butter cookie recipe to make these tender, crumbly, irresistible Peanut Butter Chocolate Chunk Cookies.

This yellow cake is meltingly soft, light and airy, the perfect foundation for a thick layer of intensely chocolatey buttercream frosting.

Salted Caramel Chocolate Almond Bars combine two of the world’s best flavor combinations (caramel with salt, and chocolate with almonds) in one chewy, buttery, sweet and salty, supremely chocolatey cookie.

These cinnamon-scented oatmeal raisin cookies have crispy edges and soft, tender centers crammed with juicy raisins and sweet milk chocolate.

Crammed with chocolate chips and chopped pecans, Blondies bake up golden and chewy on the outside and molten and gooey in the center.

This spectacular peanut butter cheesecake captures (and surpasses) all the flavors and textures of a peanut butter cup candy.

This homemade version of Keebler’s Fudge Stripe Cookies is so much better than the original I remembered from childhood, with a tender butter cookie base dipped in and topped with a blend of premium milk and semisweet chocolates.

Chocolate Cream Tart starts with homemade Double Chocolate Pudding – dark and silky and supremely creamy – cradled in a chocolate cookie crust and crowned with fluffy whipped cream and chocolate shavings.

Homemade double chocolate pudding is rich and dark, cool and creamy, luxuriously chocolatey and bittersweet.

A quick, two-ingredient caramel sauce, plus toasted pecans and a drizzle of dark chocolate transform store-bought crackers into over-the-top graham cracker cookies in this old, family recipe.