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Soft Oreo Cheesecake Cookies

Soft Oreo Cheesecake Cookies

· 100 Comments

These Soft Oreo Cheesecake Cookies are an insanely easy and delicious treat! With just five simple ingredients, you can bake these soft treats that will wow anyone! No eggs, baking powder and baking soda needed.

Love cookies? Try the fan favorites: Amazing Chocolate Hazelnut Cookies, Quick & Easy Cranberry Chip Cookies, or Coffee Mint Cookies (Coffee Addicts will love this cookie).

5 ingredient soft oreo cheesecake cookies
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Substitutions

  • Try using different flavors of Oreos, like Golden Oreos or Mint Oreos, for a fun variation.
  • Replace all-purpose flour with a gluten-free flour blend. Just make sure it’s one that can be used as a 1:1 replacement.
  • You can use vegan cream cheese. I personally have not tried it, but if it does have a lot of fat content it should work.

Variations

  • Cookie variations: After you add in the Oreos, you can also include chopped white chocolate, or candy cane if you are baking this delicious treat during Christmas time.
  • For an extra chocolatey twist, add a handful of white chocolate chips to the dough.
  • Add vanilla extract for a warm, comforting flavor, and sprinkle the cookies with salt.

Storage

  • These cookies can be stored in an airtight container at room temperature for up to 5 days.
  • If you want to keep them longer, you can freeze the baked cookies for up to 3 months. Just make sure they are completely cool before freezing, and place a sheet of parchment paper between layers to prevent them from sticking together.

Top Tips

  • Cream Cheese: Don't skimp out on the cream cheese, use the regular version. It makes the cookies so soft & chewy!
  • If you want uniformed cookies, use a kitchen scale to weigh the doughs or a cookie scooper, and here's my favorite one I've been using for years!
  • Be sure to scrape the sides of the bowl to collect any leftover dough for an extra cookie or two.
soft oreo cheesecake cookies on wire rack

Ingredients

Listed below are all the ingredients you will need:

Instructions

Line the baking pan with parchment paper or a non-stick baking mat.

In a large mixing bowl, beat cream cheese, then beat in softened butter:

whipping cream cheese in a mixing bowl

After you have the cream cheese softened, add sugar and mix until light and fluffy:

whipped cream cheese in a mixing bowl for soft oreo cheesecake cookie recipe

Add flour gradually and mix until well combined. At this part, the cookie dough gets a bit tough to mix manually, so I recommend you use an electric mixer like the hand mixer or stand mixer in medium speed:

mixed ingredients for oreo cream cheese cookie recipe

Fold in the Oreo cookie crumbs:

folding in crushed oreos to the ingredients of oreo cheesecake cookies

Cover bowl with saran wrap and place in the refrigerator for 1 hour or best overnight:

covering dough

Preheat oven to 350F, line baking sheet with parchment paper or baking mat.

Make cookie dough balls onto mat using a cookie scoop and kind of flatten them with your palm and bake for 12-15 minutes or until the edges are golden :

ready to bake oreo cheesecake cookies in a baking tray

Cool them in a cookie wire rack for a few minutes and then serve!

freshly baked soft oreo cheesecake cookies on a wire cooling rack

Frequently Asked Questions

If you love this recipe, you're going to love my other oreo desserts:

stacked soft oreo cheesecake cookies on plate
4.40 from 23 votes
Print Pin Recipe

Soft Oreo Cheesecake Cookies

These Oreo Cheesecake Cookies are soft, delicious and chewy cookies made with 5 ingredients only! These easy to make cookies are perfect treats for Oreo lovers!
Prep Time7 minutes
Cook Time13 minutes
Chill Time1 hour
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American, Filipino
Servings: 12 Cookies
Calories: 242kcal
Author: Lainey

Ingredients

  • 4 oz cream cheese softened
  • 8 tablespoons unsalted butter softened
  • ¾ cup granulated sugar
  • 1 cup + 2 tablespoons all purpose flour
  • 12 Oreo cookies coarsely crushed

Instructions

  • In a large bowl beat cream cheese, then add the butter and mix until well combined, about 1 minute.
  • Add sugar and mix until light and fluffy.
  • Gradually add flour and mix until well combined.
  • Fold in oreos, then cover bowl with cling wrap and place in the refrigerator for 1 hour or best overnight.
  • Preheat oven to 350F, line baking sheet with parchment paper or baking mat.
  • Spoon cookies onto mat bake for 12-13 mins or until the edges are golden.
  • Transfer the cookies to a cookie rack to cool then serve.
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Notes

*If you are in a hurry, place the cookie batter in the freezer for at least 30 minutes.
Serving: 1cookieCalories: 242kcalCarbohydrates: 29gProtein: 2gFat: 13gSaturated Fat: 7gTrans Fat: 1gCholesterol: 30mgSodium: 87mgPotassium: 52mgFiber: 1gSugar: 18gVitamin A: 360IUCalcium: 16mgIron: 2mg

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If you have been following me since I started my YouTube channel, you probably have noticed I have so many Oreo recipes!  I LOVE Oreos and I cannot get enough of it! I don't know what's so addicting, but it's so good! Although I'm not a big fan of the cream, but I still eat it because it's so good!

Did you know Oreos are vegan?!  I remember when my friend told me, I was vegan at the time and was struggling because I really missed eating cookies.  I was camping and he came up for the day and handed me some Oreos and asked if I wanted some. I looked at him because he was also vegan and he says Oreo's are vegan.  I didn't believe him at first, so we checked the ingredients and he was right! I was so so happy, I ate a lot of Oreos that day.

Recipe adapted by bakerbynature.com 

Lucky Charms Cheesecake

· 3 Comments

Lucky Charms Cheesecake is perfect to serve at any St. Patrick's Day Party!  It's no-bake, made with crushed Lucky Charms for a crust and topped with a creamy cheesecake layer loaded with marshmallow fluff and whipped topping.

Classic Cheesecake, along with No-Bake Oreo Cheesecake and Mini Salted Caramel Cheesecake are just so delicious, aren't they?

A slice of Lucky Charms Cheesecake served on a white plate
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What is Lucky Charms Cheesecake?

Lucky Charms Cheesecake is a fun and colorful dessert that combines the nostalgic taste of Lucky Charms cereal with a creamy cheesecake filling. It's typically a no-bake cheesecake, though baked versions exist.

The crust is made by crushing Lucky Charms cereal (or graham crackers) and mixing it with melted butter. The filling consists of cream cheese, whipped topping, marshmallow fluff, and Lucky Charms marshmallows for a sweet and fluffy texture.

This whimsical dessert is perfect for celebrations, St. Patrick’s Day, or anytime you want a nostalgic treat. It’s often topped with extra Lucky Charms marshmallows and whipped cream for added fun!

History of Lucky Charms Cheesecake

Lucky Charms, introduced by General Mills in 1964, was the first cereal to mix oat-based pieces with colorful marshmallow shapes. Over the years, this childhood favorite became a popular ingredient in desserts, especially as social media trends encouraged creative, eye-catching recipes. Home bakers and food bloggers began experimenting and creating a whimsical, fun twist on traditional cheesecake.

The popularity of Lucky Charms Cheesecake grew with the rise of Instagram, Pinterest, and TikTok, where bright, colorful desserts quickly gained traction. Its vibrant appearance and playful nostalgia made it a hit for themed parties, St. Patrick’s Day celebrations, and kid-friendly treats.

Today, Lucky Charms Cheesecake continues to be a beloved dessert for those looking to relive childhood memories while indulging in a rich and creamy treat.

A plate of yummy rainbow cake with marshmallows

Substitutions

  • Lucky Charms cereal - Crushed graham crackers, Golden Grahams, vanilla wafer cookies, crushed Rice Krispies, or frosted flakes for a similar texture.
  • Butter - Unsalted butter (same amount), melted butter, coconut oil for a dairy-free option, or margarine for a non-dairy alternative.
  • Cream cheese - Vegan cream cheese (same amount) for a dairy-free version, or Greek yogurt (for a lighter texture).
  • Whipped topping - Coconut whipped cream for a dairy-free alternative, or homemade whipped cream (1 cup whipping cream + 2 tablespoons powdered sugar).
  • Marshmallow fluff - Melted marshmallows (1 cup of mini marshmallows + 1 tablespoon of heavy cream or corn syrup) or a homemade marshmallow mixture (sugar, corn syrup, and water).
  • Lucky Charms marshmallows - Freeze-dried rainbow marshmallows, mini marshmallows, or white chocolate chips for texture.

Variations

  • No-Bake – Use crushed Lucky Charms cereal with butter for the crust. Mix cream cheese, powdered sugar, vanilla, and whipped cream for the filling, then fold in Lucky Charms marshmallows. Chill for 4+ hours before serving.
  • Chocolate – Use a chocolate graham cracker or chocolate Lucky Charms crust. Mix melted chocolate into the cheesecake filling and fold in chocolate Lucky Charms marshmallows. Drizzle with melted chocolate before serving.
  • Rainbow Swirl – Divide the cheesecake batter into 4-5 portions and color each with food coloring. Layer and swirl before chilling. Top with whipped cream and extra Lucky Charms marshmallows.
  • Mini Cheesecake Bites – Press the crust into a muffin tin lined with cupcake liners. Fill with no-bake or baked cheesecake batter and chill or bake as needed. Serve as bite-sized treats.

Storage

  • Store in an airtight container in the refrigerator for up to 3 days.
  • For a firmer texture, keep frozen and thaw for 10 minutes before serving.

Ingredients

Listed below are all the ingredients you will need (omitting quantities):

See the recipe card for quantities.

Instructions

Prepare a 9-inch pie pan lined with parchment paper before doing the rest of the steps.

In a blender or mixer, pulse the Lucky Charms cereal:

lucky charms in a food processor for lucky charms cheesecake recipe

Blend until the texture is like this, fine and powdery:

processed lucky charms cereal for lucky charms cheesecake recipe

Add room temperature butter and pulse together until pudding is crumbly:

lucky charms cereal with butter in a food processor

Add the cereal crumbs into the pie pan and flatten onto the pie pan:

lucky charms cereal pie crust for lucky charms cheesecake recipe

It is important to make sure that the pie crust is flat and evenly placed into the pie pan, just like this:

pie crust for lucky charms cheesecake recipe

In a large bowl, mix ounces of softened cream cheese. Then, add whipped topping and marshmallow fluff until well combined:

mixing cream cheese, marshmallow fluff, and whipped topping for lucky charms cheesecake recipe

Then add to the pie pan:

lucky charms cheesecake in a pie pan

Place in the freezer for an hour. Before serving, decorate the cheesecake with colorful Lucky Charms cereal or top it with colorful marshmallows on the edge of the cheesecake:

decorating lucky charms cheesecake with lucky charms cereal

Adding sprinkles or graham cracker crumbs on top of the cheesecake is optional, but it gives it more of a festive look. Also, if you will be placing the cheesecake in the freezer overnight, wait about 10 minutes before cutting it:

Cheesecake bowl topped with green sprinkles

Slice, serve, and enjoy!

Hint: If you don’t have a food processor, crush the cereal in a zip-top bag using a rolling pin.

⭐ Top Tips

  • For an extra crunchy crust, toast the Lucky Charms crumbs in the oven at 350 °F (175 °C) for 5 minutes before mixing with butter. Use a springform pan instead of a pie dish for easy slicing and removal.
  • If you prefer a less sweet cheesecake, reduce the marshmallow fluff by half. Add rainbow sprinkles or extra marshmallows on top for a fun, festive look.
  • There is another way of incorporating the butter into the cereal crumbs other than pulsing it. Melt a stick of butter and mix it thoroughly with the cereal crumbs.
  • Consider adding vanilla extract, almond extract, or maple syrup for a different flavor. Also, try lemon juice, apple cider vinegar, or lime juice for a slight tang.
  • You can use a piping bag with a large star tip to decorate with large dollops of whipped cream or dollops of frosting for a more elegant look. If you don’t have a piping bag, use the back of a spoon to spread the topping smoothly.
  • If you want a fancier cheesecake, top it with whipped topping, as it's always everybody's favorite pie topping!

FAQ

More Recipes

Cakes everywhere! Come and get more here:

Cheesecake topped with marshmallows and green sprinkles
5 from 2 votes
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Lucky Charms Cheesecake

Make your own nostalgic no-bake Lucky Charms Cheesecake with a cereal crust and marshmallow-infused filling - perfect for kids and adults alike!
Prep Time15 minutes
Chilling Time1 hour
Total Time1 hour 15 minutes
Course: No-bake Dessert
Cuisine: American
Servings: 8 servings
Calories: 455kcal
Author: Lainey

Ingredients

For the Crust:

  • 4 cups Lucky Charms cereal
  • 8 tablespoons butter softened

For the Filling:

  • 8 oz cream cheese softened
  • 8 oz whipped topping softened
  • 1 cup marshmallow fluff
  • 2 ½ cups Lucky Charms marshmallows

Instructions

Make the Crust:

  • Prepare a 9-inch pie pan and set it aside.
  • In a food processor, pulse Lucky Charms cereal until it turns into fine crumbs.
  • Add softened butter and pulse again until the mixture becomes crumbly and holds together when pressed.
  • Press the mixture firmly into the bottom of the prepared pie pan. Place in the fridge to firm up while making the filling.

Make the Filling & Assemble:

  • In a large bowl, beat cream cheese until smooth.
  • Add whipped topping and marshmallow fluff, then mix until well combined and fluffy.
  • Gently fold in the Lucky Charms marshmallows, being careful not to crush them.
  • Pour the filling over the prepared crust and spread evenly.
  • Freeze for 1 hour to set before serving.
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Serving: 1gCalories: 455kcalCarbohydrates: 55gProtein: 5gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 59mgSodium: 335mgPotassium: 111mgFiber: 1gSugar: 38gVitamin A: 1260IUVitamin C: 5mgCalcium: 130mgIron: 4mg

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Storytelling Time!

Of all the years I've been baking on YouTube, this is the first St. Patrick's dessert I've made and I'm pretty excited to be sharing this recipe!

I may have mentioned in another post, my parents didn't encourage my siblings and me to eat sugary breakfasts and so when I got to college, boy did I eat my fair share of sugary cereal and Lucky Charms was one of my favorites.

What's your favorite dessert to eat for St. Patrick's Day? Let me know in the comments!

Green Tea Cookies

· 7 Comments

These Easy Green Tea Cookies are soft, chewy, and packed with the earthy flavor of matcha. Perfect for tea lovers and anyone craving a unique twist on classic cookies with a rich matcha flavor that’s hard to resist.

If you loved these, you’ll also enjoy my Rice Krispies Cookies or the festive Peppermint Oreo Cookies!

Delicious Green Tea Cookies on a plate
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Why You'll Love This Recipe

These cookies are beginner-friendly and can be made dairy-free with simple swaps. They’re soft inside, with lightly crisp edges and a beautiful green hue.

This matcha cookie recipe uses culinary grade matcha for the best color and taste. Matcha powder isn’t just trendy. It’s packed with antioxidants and gives a gentle caffeine boost without the crash. It’s the perfect afternoon treat, especially with a warm matcha latte!

They’re also fun to make with kids. And for those with a sweet tooth, the white chocolate chips give just the right balance of sweetness.

Ingredients

Listed below are all the ingredients you will need:

See the recipe card for quantities.

Instructions

Preheat the oven to 350°F and prepare pan lined with parchment paper or use a nonstick baking sheet.

In a large bowl, mix together melted butter and sugars until light and fluffy. Make sure your butter is at room temperature for easier mixing.

Then add egg yolks, vanilla extract and beat until well combined.

A bowl of the ingredients ready to mix

In another bowl, whisk together the flour mixture. This includes the flour, baking soda, salt and matcha.

Mix all dry ingredients very well. Can you see that it has a slight green color to it?

A whisk in a bowl of the flour mixture

Mix the dry and wet ingredients in one bowl. Mix well until both mixtures are fully incorporated.

Then add chocolate chips. Mix well.

Drop heaping tablespoons on the pan.

Cookie dough balls on the baking tray

Bake for about 9-11 minutes or until golden brown.

And that's it. Wasn't that so simple to do? Enjoy this delightful snack!

A plate of freshly baked Green Tea Cookies

Substitutions & Variations

  • Ingredient Swap
    Swap butter with vegan margarine for a dairy-free version. Use coconut sugar instead of white or brown sugar.
  • Variation
    Replace white chocolate chips with dark chocolate or chopped nuts for variety.
  • Mistake to Avoid
    Don’t overbake. Matcha turns brown quickly and loses its vibrant color and flavor.
  • Storage Tips
    • These cookies freeze well for up to 1 month.
    • Keep baked cookies in an airtight container at room temp for up to 5 days.
    • Use within 48 hours for best flavor. Avoid refrigerating dough too long.

I purchased the matcha green tea from Trader Joes for only $3.99.  You can also use this Matcha to make a copy cat recipe of Jamba Juice's Green Tea Smoothie!

Matcha Green Tea Latte in a container

FAQs

5 from 1 vote
Print Pin Recipe

Green Tea Cookies

These Green Tea Cookies are moist, sweet, and have a deep earthy flavor from matcha powder. The addition of white chocolate chips gives each bite a creamy and irresistible twist.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Dessert, Snack
Cuisine: American, Japanese
Servings: 24 cookies
Calories: 196kcal
Author: Lainey

Ingredients

  • 1 cup 2 sticks unsalted butter softened
  • ½ cup white sugar
  • 1 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2¼ cups all-purpose flour
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 2 tablespoons matcha powder
  • 4 oz white chocolate chips optional but recommended for added sweetness

Instructions

Prepare the Oven and Baking Sheet:

  • Preheat the oven to 350°F (175°C).
  • Line a baking sheet with parchment paper or use a nonstick baking sheet.

Make the Cookie Dough:

  • In a large mixing bowl, cream together the softened butter, white sugar, and brown sugar until light and fluffy.
  • Add the eggs and vanilla extract. Beat until well combined.

Mix the Dry Ingredients:

  • In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and matcha powder.
  • Add the dry mixture to the wet ingredients. Mix just until combined.
  • Fold in the white chocolate chips.

Shape and Bake:

  • Drop heaping tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  • Bake for 9–11 minutes, or until the edges are lightly golden. The centers may look slightly underbaked but will continue to set as they cool.

Cool and Serve:

  • Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Leave a Comment
Serving: 1gCalories: 196kcalCarbohydrates: 24gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 35mgSodium: 324mgPotassium: 46mgFiber: 0.3gSugar: 12gVitamin A: 320IUVitamin C: 0.02mgCalcium: 23mgIron: 1mg
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1 Bowl Brownie

· 2 Comments

I am lazy at heart, so whenever I see the word 1 bowl baking or something along that line, I jump to it!

one-bowl brownie drizzled with powdered sugar

Tips and Tricks for Making This 1 Bowl Brownie Recipe: 

  • One-bowl brownies are perfect for small parties. Bake them ahead and heat before serving. OR, you can serve them chilled.
  • Before adding in the dry ingredients like sugar and all-purpose flour, make sure to sift them carefully to lessen the lumps in your brownie batter.
  • You can serve this in individual slices and top it with vanilla ice cream. Yum!
  • For a more festive look, top with whipped cream before serving or sprinkle powdered sugar on top. You can also drizzle a small amount of cocoa powder to have that authentic chocolate taste in every bite.
  • If you do not have a silicone baking pan, use a regular baking pan and don't forget to spray it with non-stick cooking spray or line it with parchment paper.

How to Make this 1 Bowl Brownie Recipe:

Gather the ingredients for this 1 Bowl Brownie. Once the ingredients are all ready, let's begin!

To save time, preheat oven 350F and grease baking pan. before mixing the ingredients. (I used 9-inch pie pan)

In a medium-size saucepan, melt together butter, unsweetened chocolate, white chocolate chips, and stir:

melting the chocolates and butter in a saucepan for the one bowl brownie recipe

Mix in sugar and remove from the stove for 2-3 minutes. Place the saucepan on the stove on low heat. Then add egg and vanilla extract, mix quickly:

adding in the sugar to the butter and chocolate mixture

Add flour, mix, then add baking powder. Mix it well and make sure to dissolve all lumps:

adding in the flour to the chocolate mixture

Continue mixing until everything is well incorporated:

mixing thoroughly the ingredients for the one-bowl brownie recipe

Add in the crushed Oreos to the batter and mix well:

adding in oreo chunks to the brownie batter

Add the brownie batter into the pan and bake for 15-20 minutes:

putting the batter to the baking pan and flattening it using a rubber spatula

Sprinkle powder sugar on top of your 1-bowl brownie:

drizzling powdered sugar on top of the brownie

Tadaaah! Your 1-bowl brownie is done! Wasn't that easy to follow? Make your own 1-bowl brownie now 🙂

using a tool to show a bee image on the brownie

Frequently Asked Questions for the 1 Bowl Brownie Recipe:

Q: How many servings would this recipe do?

A: This delicious and easy one-bowl brownie recipe could make six to 8 slices, depending on how big your slices are.

Q: Can I drizzle chocolate syrup on top before serving?

A: Yes you can. But obviously, that would make this dessert much sweeter than it already is.

Q: I do not like sweet desserts. Can I use semi-sweet chocolate?

A: Yes, of course! Use any kind of chocolate according to your preferred taste.

Q: Can I use coconut flour for this recipe?

A: I think that is possible. I haven't tried it though but if you love cakes/brownies made with coconut flour, you can do so.

5 from 1 vote
Print Pin Recipe

1 Bowl Brownie

A quick and easy, delicious One-Bowl Brownie you can bake in just minutes to satisfy your brownie cravings!
Author: Lainey

Ingredients

  • 1 stick butter
  • 2 oz unsweetened chocolate
  • ¼ cup white chocolate chips
  • 1 teaspoon vanilla extract*
  • 1 egg bean
  • ⅔ cups self rising flour**
  • 1 teaspoon baking powder
  • 5 crushed oreo optional
  • ¼ cup walnuts optional
  • powdered sugar optional

Instructions

  • Preheat oven 350F, grease baking pan. (I used 9 inch pie pan)
  • In a medium size saucepan, melt together butter, unsweetened chocolate, white chocolate chips and stir. Mix in sugar and remove from stove for 2-3 minutes.
  • Place the sauce pan on stove on low heat. Then add egg and vanilla extract, mix quickly.
  • Add flour, mix, then add baking powder. Add the brownie batter into the pan and bake for 15-20 minutes.
  • Sprinkle powder sugar
Leave a Comment

Notes

*I forgot to show me adding the 1 teaspoon of vanilla extract.
**substitute ⅔ cup all purpose flour, 1 teaspoon baking powder, ¼ teaspoon salt
omit the baking powder if making your own self rising flour
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White Chocolate Cranberry Cookies

· 6 Comments

These White Chocolate Cranberry Cookies are soft and chewy, melt in your mouth, and full of scrumptious cranberries and white chocolate chips! Perfect for all occasions, not just for Christmas!

white chocolate cranberry cookies on a white plate

These cookies actually remind me of Mrs. Fields cookies, it is that good. I think I'm going to have to stop by soon and compare cookies, but I think these cookies are comparable to Mrs. Fields cookies!

white chocolate cookies on a white plate

What's your favorite cookie? Let me know in the comments!

white chocolate cranberry cookies on a white plate

Tips and Procedures: 

  • Always sift the dry ingredients well before mixing them in with other ingredients to avoid lumps in your cookies.
  • Keep the cookies in an airtight container after cooling them completely for longer shelf life.
  • You can add in nuts to the White Chocolate Cranberry Cookies dough before baking it. A lot of textures are fun to bite in!

How to Make these White Chocolate Cranberry Cookies Recipe:

These are the ingredients you will need:

  • unsalted softened butter
  • brown sugar
  • white sugar
  • egg
  • vanilla extract
  • all-purpose flour
  • cornstarch
  • baking soda
  • salt
  • dried cranberries
  • white chocolate chips

In a large bowl add sugars and butter and mix until light and fluffy:

creaming the butter and sugars in a bowl using a handheld mixer

Add egg and vanilla extract and continue mixing until it is combined and set aside:

adding egg and vanilla extract to the sugar and butter mixture

In another bowl, mix together flour, cornstarch, baking soda, and salt:

mixing all the dry ingredients for the white chocolate cranberry cookies

Then add the dry ingredients into the wet ingredients and mix until well combined:

adding the dry ingredients to the wet ingredients of the white chocolate cranberry cookies

Add the cranberries and white chocolate and mix:

adding in the white chocolate chips and dried cranberries to the cookie dough

After mixing, cover and place in the refrigerator for at least one hour or best overnight:

white chocolate cranberry cookies dough

Preheat oven to 350F, line baking sheets with baking mat and form 1 inch balls and place on the cookie sheet or baking mat and bake for 8-10 minutes:

ready to bake white chocolate cranberry cookies on a baking mat

Here are your White Chocolate Cranberry Cookies! Cool on a cookie rack and serve.

freshly baked white chocolate cranberry cookies
 

Frequently Asked Questions for the White Chocolate Cranberry Cookies Recipe:

Q: How long will these cookies last?

A: These cookies will last for a week if you won't eat the whole batch in one sitting 🙂

Q: What's the oven temperature and how long should I bake these cookies?

A: Preheat your oven to 350F and bake it for 8-10 minutes.

Q: How many cookies will this recipe make?

A: You can make 8-12 cookies, depending on how big each cookie is.

Q: How do you store these cookies?

A: Keep them in an airtight container after cooling them completely.

Here are more delicious cookie recipes that you should try:

white chocolate cranberry cookies
4 from 2 votes
Print Pin Recipe

White Chocolate Cranberry Cookies

This White Chocolate Cranberry Cookies recipe is a full of scrumptious textures from the cranberries and white chocolate chips - perfect for all occasions, not just for Christmas!
Keyword: cranberry white chocolate cookies
Servings: 3 dozen
Author: Lainey

Ingredients

  • ¾ cups unsalted softened butter
  • ½ cup brown sugar
  • ½ cup white sugar
  • 1 egg
  • 1 tablespoon vanilla extract
  • 2 cups all purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • ⅛ teaspoon salt
  • 1 cup dried cranberries
  • 1 cup white chocolate chips

Instructions

  • In a large bowl add sugars and butter and mix until light and fluffy. Add egg and vanilla extract and continue mixing until it is combined and set aside.
  • In another bowl, mix together flour, cornstarch, baking soda, and salt. Then add the dry ingredients into the wet ingredients and mix until well combined. Add the cranberries and white chocolate and mix. Cover and place in refrigerator for at least one hour or best overnight.
  • Preheat oven to 350F, line baking sheets with baking mat and form 1 inch balls and place on mat.
  • Bake for 8-10 minutes. Cook on cookie rack and serve.
Leave a Comment

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Oreo Peanut Butter Bark

· 2 Comments

Oreo Bark on a white plate

I started a new series this year called Baking on a Budget using 5 ingredients or less! In addition I try to spend less than $10 for the recipe.  The reason why I started this series is because baking is quite expensive, I probably spend at least $50-$70  purchasing ingredients every month. That's a whole lot! Let me give you an example, butter is usually $4.99  a pack and I usually use one whole package a week to make cookies for my Cookie Mondays. So it adds up, maybe in a future blog I can break down all the prices.

Anyways, I mentioned in the video I will break down the cost  of this recipe so here it is.

Oreo (14.30z) $2.99

Nestle Toll House Chocolate Chips (120z) $2.69

Nestle Toll House White Chocolate Chips (12oz) $2.69

Crunch Peanut Butter (I had some at my house)

TOTAL: $8.37

How much do you spend on ingredients? Let me know in the comments!

delicious and easy Oreo Bark on a white plate

Tips and Tricks for Making This Oreo Peanut Butter Bark Recipe: 

  • Adding in oats or rice Krispies to this recipe is a great idea! You will get a lot of texture and it's more fun to chew 😉
  • For a very inexpensive food gift during the holidays, make this Oreo Peanut Butter bark in large batches. pack them in pretty boxes or a decorative plastic bag. Saves money and it is always pleasant to receive food gifts.
  • If you do not have a nonstick mat, you can use an ordinary baking tray or baking sheet and line it with parchment paper.
  • This recipe allows you to choose between different kinds of peanut butter. You can use the crunchy peanut butter or the creamy peanut butter version.
  • Store this for days by keeping them in an airtight container.
  • In melting the chocolate chips, you can use a microwave for a faster melting process. But if a microwave is not available, you can use a DIY double boiler. Just take a saucepan and fill half of it with water. Put the chocolate chips in a microwave-safe bowl or heat resistant bowl and keep mixing the chocolate chips until melted.
  • During the holidays, there are a lot of oreo flavors like peppermint, strawberry, and other delicious variants. Feel free to use any of the yummy flavors!

How to Make this Oreo Peanut Butter Bark Recipe:

Gather the ingredients for this Oreo Peanut Butter Bark. Once the ingredients are all ready, let's begin!

white and dark mini chocolate chips for oreo peanut butter bark recipe
peanut butter and oreo cookies for oreo peanut butter bark recipe

Prepare a pan with a nonstick mat. (Parchment paper or wax paper can be used for this recipe.)

Melt the white chocolate and dark chocolate chips in separate bowls. Crumble the Oreos and set aside.

Once the white chocolate is melted, add peanut butter and mix until well combined.

mixing melted white chocolate chips into peanut butter

Next, add half of the crushed Oreos into the white chocolate:

mixing the crushed oreos into the peanut butter mixture

Mix well until everything is well incorporated:

mixing thoroughly the ingredients for Oreo peanut butter bark recipe

Add the rest of the Oreos to the melted dark chocolate chips and mix well:

mixing in the crushed oreos into the melted mini chocolate chips

Pour the mixtures into prepared pan. Flatten and spread it into the pan:

flattening the chocolate and Oreo mixture onto the tray
adding the peanut butter mixture on top of the chocolate and oreo mixture

Allow the bark to refrigerate for 30 minutes:

oreo peanut butter bark ready to be chilled

Yay! You did the waiting part well! 🙂

taking off the oreo peanut butter bark from the mat

Now you can break the bark into pieces and serve:

breaking off the oreo peanut butter bark into smaller pieces

Yummy and so easy to make!

delicious and easy to make oreo peanut butter bark
step by step guide for Oreo Peanut Butter Bark 4 ingredients ONLY recipe

Frequently Asked Questions for the Oreo Peanut Butter Bark Recipe:

Q: How many servings would this recipe do?

A: This delicious and easy oreo peanut butter bark recipe could make several pieces. I would depend on how big your pieces are.

Q: Can I just mix all the ingredients in one bowl?

A: Yes you can do that. I just put the dark chocolate mixture first, followed by the peanut butter mixture so I could taste the peanut butter in the first bite 🙂

Q: Can I use any flavor of Oreos for this recipe?

A: Yes, you can use any flavor. During holidays, there are a lot of flavors available and you can use whichever is your favorite 🙂

delicious and easy to make oreo peanut butter bark
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Oreo Peanut Butter Bark

You can't miss this holiday dessert - easy, delicious, no-bake and just uses 4 ingredients, Oreo Peanut Butter Bark!
Author: Lainey

Ingredients

  • Chocolate Chips 1 package (12 oz)
  • White Chocolate Chips 1 package (12oz)
  • Oreo 1 package (14.3oz)
  • 3 tablespoons crunch peanut butter

Instructions

  • Prepare pan with nonstick mat. (Parchment paper or wax paper)
  • Melt white chocolate and chocolate in separate bowls.
  • Crumble the oreos and set aside.
  • Once the white chocolate is melted, add peanut butter and mix until well combined. Next add half of the crushed oreos into the white chocolate mix. Add the rest of the oreos to the melted chocolate chips and mix.
  • Pour into prepared pan and allow the bark to refridgerate for 30 miinutes.
  • Break into peices and serve.
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Mint Chocolate Chunk Cookies

· 26 Comments

These Mint Chocolate Chunk Cookies are soft, chocolatey, and full of cool minty goodness. I asked my YouTube community what to bake for Cookie Monday. Mint Chocolate Chunk narrowly beat out Green Tea Cookies after 500+ votes. So here it is, just for you!

If you love fun and flavorful cookies, you’ve got to try my Rice Krispies Cookies and Peppermint Oreo Cookies next!

White plate filled with Mint Chocolate Chunk Cookies
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Why You’ll Love This Recipe

These chewy cookies are beginner-friendly and use easy-to-find ingredients. You don’t need fancy tools or chill time, just mix, scoop, and bake!

They’re loaded with three types of chocolate and a burst of mint. Cocoa powder adds antioxidants, while mint chocolate chip cookies bring that cool, refreshing bite everyone loves. Bonus: they smell amazing straight out of the oven!

Ingredients

Listed below are all the ingredients you will need:

See the recipe card for quantities.

Instructions

Prepare the Oven and Baking Sheet:

1. Preheat the oven to 350°F (175°C).

2. Line baking sheets with parchment paper or a nonstick baking mat.

Make the Cookie Dough:

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Add the egg, egg yolk, and vanilla extract, and mix until well combined.

Electric mixer with cookie dough in a bowl

Combine Dry Ingredients:

In a separate bowl, whisk together the flour, unsweetened cocoa powder, salt, baking soda, and baking powder.

Combine and Fold:

Gradually add the dry ingredients to the wet mixture using a hand mixer or spatula. Mix until a thick dough forms.

Hands mixing in some ingredients

Fold in the mint chips, chocolate chips, and chopped chocolate bar.

Bake the Cookies:

Scoop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Cookie dough scoops placed on baking sheet

Bake for 10–12 minutes, or until the edges are set and the centers look slightly underbaked (they’ll continue cooking as they cool).

Cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Enjoy!

A serving of Mint Chocolate Chunk Cookies

Substitutions & Variations

  • Ingredient Swap
    No mint chips? Use peppermint extract and double the chocolate.
    Swap all-purpose flour with a 1:1 gluten-free blend if needed.
    You can even fold in Andes mints for extra minty flavor.
  • Variation
    You can also try white chocolate chips for extra sweetness.
    Want more color? A few drops of green food color give them a fun twist, especially for holidays!
  • Mistake to Avoid
    Don’t overbake—these cookies should stay soft in the center.
  • Storage Tips
    • The dough freezes well for up to 2 months.
    • Baked cookies stay fresh for 3–4 days in an airtight container.
    • You can refrigerate dough for 2–3 days; just bring it to room temp before baking.
White plate of Mint Chocolate Chunk Cookies

FAQs

Mint Chocolate Chunk Cookies on a plate
4.80 from 5 votes
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Mint Chocolate Chunk Cookies

Mint Chocolate Chunk Cookies are rich, chewy, and loaded with cool mint chips and melty chocolate chunks in every bite. These cookies are always a party favorite and perfect for mint chocolate lovers!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Cookies, Dessert, Snack
Cuisine: American
Servings: 24 cookies
Calories: 217kcal
Author: Lainey

Ingredients

  • ½ cup unsalted butter (1 stick) softened
  • ½ cup granulated sugar
  • ¾ cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 egg yolk
  • 2¼ cups all-purpose flour
  • 2 teaspoons unsweetened cocoa powder
  • 1 teaspoon salt
  • ¾ teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup mint chips
  • ¾ cup chocolate chips
  • ¼ cup chopped chocolate bar for extra chunks

Instructions

Prepare the Oven and Baking Sheet:

  • Preheat the oven to 350°F (175°C).
  • Line baking sheets with parchment paper or a nonstick baking mat.

Make the Cookie Dough:

  • In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  • Add the egg, egg yolk, and vanilla extract, and mix until well combined.

Combine Dry Ingredients:

  • In a separate bowl, whisk together the flour, unsweetened cocoa powder, salt, baking soda, and baking powder.

Combine and Fold:

  • Gradually add the dry ingredients to the wet mixture using a hand mixer or spatula. Mix until a thick dough forms.
  • Fold in the mint chips, chocolate chips, and chopped chocolate bar.

Bake the Cookies:

  • Scoop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  • Bake for 10–12 minutes, or until the edges are set and the centers look slightly underbaked (they’ll continue cooking as they cool).
  • Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
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Notes

Recipe adapted by Sally's Baking Addiction 
Serving: 1gCalories: 217kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 7gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 25mgSodium: 161mgPotassium: 57mgFiber: 1gSugar: 20gVitamin A: 140IUCalcium: 41mgIron: 1mg
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Recipes for Every Moment

Craving a sweet treat after dinner, but want something fresh too? These Mint Chocolate Chunk Cookies hit the spot with cool mint and melty chocolate in every bite.

Heart Brownie Recipe

· 3 Comments

Nothing says “I love you” quite like this homemade Heart Brownie Recipe. Using Nutella as the base gives these brownies a deep, chocolate-hazelnut flavor with minimal ingredients. Plus, the heart-shaped cutouts make them extra special—perfect for Valentine’s day, anniversaries, or just because!

Pair this with Dalgona Lavender Iced Coffee or this Easy Banana Pudding Ice Cream Recipe to make Valentine's more special!

brownie hearts on a white plate sprinkled with mini hearts
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What is the Heart Brownie Recipe?

This Heart Brownie recipe is incredibly simple yet incredibly delicious. Using Nutella as the base gives these fudgy brownies a deep, chocolate-hazelnut flavor with minimal ingredients. Plus, the heart-shaped cutouts make them extra special.

It is made with Nutella, egg, banana (optional), and all-purpose flour. The batter is mixed, baked in an 8x8-inch pan, and then cut into heart shapes using a cookie cutter. These brownies are rich, fudgy, and perfect for special occasions like Valentine's Day or anniversaries. They can be decorated with powdered sugar or cookie icing for an extra festive touch.

Substitutions

  • If you don’t have a banana, use applesauce, Greek yogurt, or mashed avocado instead.
  • Swap egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water), a chia egg, or ¼ cup unsweetened applesauce.
  • Replace Nutella with any chocolate hazelnut spread, peanut butter, almond butter, or melted chocolate mixed with butter.
  • Use almond flour, oat flour, or a gluten-free flour blend instead of all-purpose flour.
  • Instead of powdered sugar, try cocoa powder, blended granulated sugar, or coconut flour for a light dusting.
  • Substitute cookie icing with melted chocolate, cream cheese frosting, or honey.

Variations

  • Nutty Chocolate Flavor: Stir in chopped dark chocolate and walnuts to add richness and texture.
  • Pinterest-Worthy White Chocolate Swirl: Microwave white chocolate with a tablespoon of vegetable oil, drizzle it over the brownie hearts and create swirls with a toothpick.
  • Crispy Edge Lovers: Line the pan with parchment paper and bake slightly longer for a crispy bite on the edges.
  • Soft and Moist Brownies: Reduce baking time slightly and check for moist crumbs on a toothpick when testing for doneness.
  • Double Chocolate Ganache Brownies: Melt butter with heavy cream over medium heat in a saucepan, then mix with dark chocolate and pour over baked brownies.
brownie hearts on a white plate

Storage

  • Keep brownies in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
  • Place cut-out brownies in a single layer in a freezer-safe container. Store for up to 3 months. Thaw at room temperature before serving.

Ingredients

ingredients for brownie hearts recipe

Instructions

Preheat oven to 350 F and oil 8x8 pan.

In a large bowl, add banana and mash. Add the egg and whisk with the banana until it is well combined. Add Nutella and continue mixing. Then add flour and mix until well combined.

mixing Nutella mixture

Pour the brownie batter into a prepared pan or baking dish then bake for 20-25 minutes and allow brownies to cool for one hour.

brownie batter in baking dish

To make heart shapes, take the heart-shaped cookie cutter and cut it into brownies, sprinkle powdered sugar, or decorate with cookie icing.

Carving heart-shaped pieces from a freshly baked brownie.

Top Tips

  • For fudgier heart-shaped brownies, underbake slightly and let them cool completely before cutting.
  • For a more cake-like texture, beat the egg a bit longer before adding Nutella.
  • For easy cutting, freeze brownies for 15 minutes before using the cookie cutter.

FAQ

brownie hearts on a white plate sprinkled with mini hearts
5 from 2 votes
Print Pin Recipe

Heart Brownie Recipe

Nothing screams “I adore you” like this gooey, homemade Heart Brownie Recipe. These decadent, fudgy treats are made with just a few simple ingredients and barely any work.
Prep Time10 minutes
Bake Time25 minutes
Total Time35 minutes
Course: Desserts, Snacks
Cuisine: American
Servings: 16 pieces
Calories: 148kcal
Author: Lainey

Ingredients

  • ½ banana* optional
  • 1 egg
  • 1 ¼ cup Nutella
  • ½ cup all purpose flour
  • powdered sugar or cookie icing optional

Instructions

  • Preheat oven to 350 F and oil 8x8 pan.
  • In a large bowl, add banana and mash. Add egg and mix with banana until it is well combined. Add Nutella and continue mixing. Then add flour and mix until well combined.
  • Pour into baking dish and bake for 20-25 minutes and allow brownies to cool for one hour.
  • To make heart shapes, take cookie cutter and cut into brownies, sprinkle powdered sugar or decorate with cookie icing.
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Notes

*omit the banana and replace with a total of 2 eggs
Serving: 1pieceCalories: 148kcalCarbohydrates: 18gProtein: 2gFat: 7gSaturated Fat: 7gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gTrans Fat: 0.001gCholesterol: 10mgSodium: 14mgPotassium: 117mgFiber: 1gSugar: 13gVitamin A: 18IUVitamin C: 0.3mgCalcium: 28mgIron: 1mg
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Happy Valentine's Day!!!

Some of my favorite Valentine's memories were from when I was in elementary school. I would receive notes from my classmates and read what the notes said.  I would read in between the lines and conclude this boy likes me.  I would spend the next several minutes daydreaming about how he would approach and say "I like you, will you be my valentine?"

Haha, that never happened, but I was always hopeful.

If your Valentine doesn't give you anything, whip up these brownie bites and eat yourself full. Just kidding, one or two will suffice! 😀

I hope you have a wonderful Valentine's Day and will you be my Valentine?

 

Attending Cookie Con

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I attended Cookie Con in Pasadena and I want to share some of my highlights from the event!  Overall it was a great experience and I really enjoyed meeting my subscribers, some of my YouTube friends, and speaking on a panel.

By the time I arrived at Cookie Con, it was about 1:30 pm and it was packed!  My goal was to attend a few workshops and meet other bakers, but it was difficult because there was so much going on.  I will be posting my vlog from Cookie Con soon, so stay tuned!

It was my first time meeting Rachel from Kawaii Sweet World, and she is the sweetest girl ever!  I was able to attend her workshop and it was really neat seeing her demonstrate how to make S'mores Cupcakes! I also met Anna, from Lovely Lady Cakes and she is so cute!  In her videos, she is fun, likeable, and sweet and she is exactly like that in person, it's so cool!  Gemma, from Bigger Bolder Baking is also an awesome lady! We met last summer and we've been friends since, so it's always nice seeing her!

Cookie con collage

My panel was at 4pm and it was A LOT of fun! Having Rachel, Anna, and Gemma made it easier to answer questions, because if there was a question I didn't know the answer too, one of them would answer it.  Here's a sneak peek of the panel!

PicMonkey Collage 1

I also scored a bag of goodies. I got a lot of cookies (of course), extracts, cake toppers, shirt, lip balm,and  a few snacks. I was a little disappointed with the goodie bag, but at least I have my memories!

 

Chocolate Caramel Cookies Recipe

· 4 Comments

This Chocolate Caramel Cookies Recipe is insanely delicious and have a gooey pocket of salted caramel inside! Perfect for Thanksgiving, Christmas, or just an ordinary day! 

This was inspired by my other recipe on this site, and pairs well with this Oreo Milkshake or Avocado Milkshake.

salted caramel chocolate cookies on a white plate
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Ingredients

These are the ingredients you will need:

  • butter
  • brown sugar
  • granulated sugar
  • eggs
  • vanilla extract
  • unsweetened cocoa powder
  • all-purpose flour
  • baking soda
  • salt
  • chocolate chips
  • caramels (store-bought)
  • sea salt

See recipe card for quantities.

Instructions

creaming the butter and sugar for the salted caramel chocolate cookies

Preheat oven to 350F, oil cookie sheets or use cookie mats. In a large mixing bowl, add butter, sugars, and mix using a stand mixer until well combined.

adding cocoa powder and egg to the butter and sugar mixture

Add eggs, vanilla extract, cocoa powder and mix very well.

adding flour to the cookie batter

Then add flour, baking soda, salt, and mix until well combined.

adding and mixing chocolate chips to the salted caramel chocolate cookies batter

Add chocolate chips and mix.

placing a caramel in the center of the salted caramel chocolate cookies

Using a large cookie scooper, spoon dough into hand and place caramel in the center of the cookie and cover the caramel.

ready to bake salted caramel chocolate cookies

Bake for 13-15 minutes, these make large cookies.

freshly baked salted caramel chocolate cookies

After taking out from the oven, cool the cookies completely on a wire rack in room temperature.

Salted Caramel Chocolate Cookies on a white plate

And here they are, Simply Bakers! Delicious, gooey, soft, and truly an easy cookie recipe to make!

Substitutions

  • Butter: If you prefer a slightly saltier flavor, substitute unsalted butter with salted butter and reduce the added salt in the recipe accordingly.
  • Caramels: Instead of using Werther's soft caramels, try using Rolo candies or homemade caramel sauce for a different twist on the classic caramel chocolate chip cookies.
  • Chocolate Chips: Experiment with different chocolate flavors by substituting semi-sweet chocolate chips with dark chocolate chips for a richer taste.

Variations

  • Flavors: Get creative with flavor variations by adding a teaspoon of almond extract or peppermint extract to the dough for a unique twist on your favorite cookie.
  • Caramel Filling: For an extra gooey center, swap out the Werther's soft caramels for Werther's hard caramels or Werther's caramel candies.
  • Sea Salt Sprinkle: Instead of using flaky sea salt to sprinkle on top of the cookies, try using coarse sea salt or even Himalayan pink salt for a different flavor profile.

Storage

Store any leftovers in an airtight container at room temperature for up to 5 days. You can also batch freeze the dough balls for up to 3 months and bake them as needed for freshly baked cookies anytime.

Top Tips 

  • Sift, sift, sift! This applies to all dry ingredients to avoid lumps in your cookie dough.
  • Keep the cookies in an airtight container after cooling them completely for longer shelf life.
  • I like to scoop my cookie dough and freeze them for about 15 minutes before baking. This allows the butter to chill up that way when they bake, they don't spread as much and you're left with a thicker chewier cookie.
  • You can use semi-sweet cocoa powder if you do not like the bitter taste of the dark, unsweetened cocoa powder.
  • Use chocolate chunks if you do not have chocolate chips on hand. 

FAQ

Are these cookies supposed to be chewy?

It does have a slightly chewy texture to it but it also has a soft texture inside.

Can I use caramel jam instead of the caramel candy?

Yes, for sure. I think it would give the same delicious and gooey texture of the cookies.

How do you store these cookies?

Keep them in an airtight container after cooling them completely.

10 salted chocolate caramel cookies on a stand
5 from 3 votes
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Chocolate Caramel Cookies Recipe

These Caramel Salted Chocolate Cookies are delicious and has a gooey pocket of salted caramel inside - perfect for Thanksgiving, Christmas, or just an ordinary day!
Prep Time10 minutes
Bake Time15 minutes
Total Time25 minutes
Course: Cookies
Cuisine: American
Servings: 24
Calories: 203kcal
Author: Lainey

Ingredients

  • 1 cup butter softened (2 sticks)
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 2 eggs
  • 1 tablespoon vanilla extract
  • ½ cup unsweetened cocoa powder
  • 2 ¼ cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups chocolate chips
  • 1 package caramels
  • sea salt

Instructions

  • Preheat oven to 350F, oil cookie sheets or use cookie mats.
  • In a large bowl, add butter, sugars, and mix until well combined. Add eggs, vanilla extract, cocoa powder and mix very well. Then add flour, baking soda, salt, and mix until well combined. Add chocolate chips and mix.
  • Using a large cookie scooper, spoon dough into hand and place caramel in the center of the cookie and cover the caramel.
  • Bake for 13-15 minutes, these make large cookies. And cool on a cooling rack then serve.
Leave a Comment
Serving: 1gCalories: 203kcalCarbohydrates: 38gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gTrans Fat: 0.001gCholesterol: 15mgSodium: 163mgPotassium: 115mgFiber: 1gSugar: 27gVitamin A: 36IUVitamin C: 0.002mgCalcium: 37mgIron: 1mg

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Salted Caramel is my weakness and after tasting these cookies, it will be your weakness too. Let me know in the comments how the cookies turn out for you guys!

Check out the sea salt! I just get really happy whenever I use some of my favorite ingredients in recipes! 🙂

Ferrero Rocher Cupcakes

· 26 Comments

These are the ever-famous and deliciously rich Ferrero Rocher Cupcakes topped with Nutella Buttercream frosting! It is so creamy, quick to make, and perfect for any party!

ferrero rocher cupcakes

If there is one chocolate candy I can eat for the rest of my life it's Ferrero Rocher! I LOVE Ferrero Rocher!  I can eat it every day for the rest of my life which is not a good idea, I know. But if I could, I would.

I remember two summers ago, I went to the Philippines for a mission trip and one of the chocolates I brought was Ferrero Rocher.  Note, that in the Philippines, chocolate tastes different, it's not as sweet, it's more bitter, and it doesn't taste like chocolate.  So when bringing chocolate from America, the Filipino People LOVE it!!  Anyways, since it was packed in my luggage, I ate a WHOLE bunch which got me sick during the trip, but I still ate it! That is how much I LOVE Ferrero Rocher!

Ferrero Rocher Cupcakes

Tips and Tricks for Making This Ferrero Rocher Cupcakes Recipe: 

  • If you want to make your Ferrero Rocher cupcakes fancier, drizzle with chocolate syrup and top with sprinkles or your favorite nuts like chopped hazelnuts, peanuts, or slivered almonds!
  • To make the mix of the cream cheese, cube it into smaller pieces. It would make the mixing less tedious and would result in a smooth buttercream frosting.
  • Are you hosting a party? Make these Ferrero Rocher cupcakes and double the ingredient quantities of the recipe.

How to Make this Ferrero Rocher Cupcakes Recipe:

Listed below are all the ingredients you will need:

  • all-purpose flour
  • sugar
  • cocoa powder
  • baking powder
  • salt
  • buttermilk
  • vanilla extract
  • vegetable oil
  • egg
  • Ferrero Rocher
  • Chocolate Nutella Frosting
  • unsalted butter
  • powdered sugar
  • cream cheese
  • unsweetened cocoa powder
  • vanilla extract
  • Nutella
  • candy melts, melted

Before starting off with the mixing process, make sure to preheat the oven to 400F and line your muffin pan with cupcake liners.

Let's begin!

In a large bowl, add flour, sugar, unsweetened cocoa powder, salt, and baking powder. Mix it until everything is well-combined:

dry ingredients for ferrero rocher cupcakes recipe

In a separate bowl, you will need to mix the wet ingredients. So, add in the milk, vanilla extract, oil, and egg:

oil and milk in a red mixing bowl for ferrero rocher cupcakes recipe

Take your handheld mixer and you're gonna mix it until it is light and fluffy:

mixed egg, oil and vanilla in a red bowl for ferrero rocher cupcakes recipe

Now, it's time to mix the wet and dry ingredients:

mixing dry and wet ingredients for the ferrero rocher cupcakes recipe

Mix it very well so the cupcake would look like this:

ferrero rocher cucpake batter

Take about a tablespoon of cupcake batter and place it onto your cupcake liners. Then grab your Ferrero Rocher (I cut the Ferrero Rocher in half but you can keep it whole), and place it into the center of the cupcake:

ferrero rocher batter in cupcake liners with ferrero rocher in the middle

Then fill up the cupcake liners to about two-thirds full. Now it's ready to pop into the oven and bake for 15 to 20 minutes at 350% Fahrenheit:

ready to bake ferrero rocher cupcakes

I know the waiting time is like forever and I can imagine that at this time, your kitchen smells so delicious BUT once the cupcakes are done baking, cool them first because we are going to make the chocolate frosting!

freshly baked ferrero rocher caupkes

In a mixing bowl, you're going to add the softened butter and powdered sugar and mix it until it's light and fluffy. Once the powdered sugar and butter are mixed, go ahead and add the softened cream cheese. Finally, add in the cocoa powder, vanilla extract, some melted chocolate, and my favorite ingredient, Nutella!

mixing creamcheese, nutella nd cocoa powder for nutella buttercream frosting

Mix, mix, mix -  until it becomes light and fluffy, just like so:

fluffy nutella buttercream for ferrero rocher cupcakes

Now it's time to frost the cupcakes!

frosting the ferrero rocher cupcakes with nutella buttercream frosting

Once you're finished frosting the cupcakes, add the Ferrero Rocher on top! Doesn't that look so yummy and pretty!?!

closeup shot of ferrero rocher cupcakes

Frequently Asked Questions for the Ferrero Rocher Cupcakes Recipe:

Q: Can the Ferrero Rocher cupcakes be kept for hours at room temperature when frosted?

A: It would depend on the temperature of the place you are in. Usually, in cold places like the U.S. and other places, it can stay at room temperature for at least two hours without melting.

Q: Can I convert this recipe into a cake recipe?

A: Sure, you can. Just bake it using a cake pan instead of cupcake tin pan.

Q: I want to make the frosting ahead. Can I freeze it so I can use it anytime?

A: The best way to keep the frosting is to chill it and use it when needed.

More delicious recipes to try!

closeup shot of ferrero rocher cupcakes
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Ferrero Rocher Cupcakes

Make this at your own home and share with your family this ever-famous and deliciously rich Ferrero Rocher Cupcakes topped with Nutella Buttercream frosting!
Author: Lainey

Ingredients

  • 1 cup all purpose flour
  • ¾ cup sugar
  • ½ cup cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup buttermilk
  • 1 teaspoon vanilla extract
  • ¾ cups vegetable oil
  • 1 egg
  • 6 Ferrero Rocher
  • Chocolate Nutella Frosting
  • ½ cup unsalted butter
  • 1 cup powdered sugar sifted
  • ¼ cup cream cheese softened
  • 2 tablespoons unsweetened cocoa powder
  • ½ teaspoon vanilla extract
  • ⅓ cup Nutella
  • 4 oz candy melts melted
  • 12 Ferrero Rocher

Instructions

  • In a large bowl, add flour, sugar, unsweetened cocoa powder, salt, and baking powder. Mix it until everything is well-combined.
  • In a separate bowl, you will need to mix the wet ingredients. Add in the milk, vanilla extract, oil, and egg.
  • Take your handheld mixer and you're gonna mix it until it is light and fluffy.
  • Mix the wet and dry ingredients.
  • Take about a tablespoon of cupcake batter and place it onto your cupcake liners.
  • Grab your Ferrero Rocher and place it into the center of the cupcake.
  • Fill up the cupcake liners to about two-thirds full.
  • Pop into the oven and bake it for 15 to 20 minutes.
  • Once the cupcakes are done baking, cool them first because we are going to make the chocolate frosting.

Here's how to make the chocolate buttercream frosting:

  • In a mixing bowl, you're going to add the softened butter and powdered sugar and mix it until it's light and fluffy.
  • Once the powdered sugar and butter are mixed, add the softened cream cheese and mix again until well-incorporated.
  • Finally, add in the cocoa powder, vanilla extract, some melted chocolate and Nutella.
  • Mix well until well blended and until it becomes light and fluffy.
  • Frost the cupcakes and top it with Ferrero Rocher.
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Recipe adapted from: Oh my God Chocolate Desserts

Peanut Butter Cheesecake Pudding Cookies

· 3 Comments

Get these Peanut Butter Cheesecake Pudding Cookies! They are delightfully soft and perfect for peanut butter lovers and sweet tooths. Easy to bake and fun to decorate, these cookies are great for beginners or anyone craving something unique.

If you love playful cookie recipes, you’ve got to try our Fruity Pebble Marshmallow Cookies and Rice Krispies Cookies for more crunchy, colorful fun.

Big bowl of Peanut Butter Cheesecake Pudding Cookies
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Why You’ll Love This Recipe

These cookies are beginner-friendly and full of fun textures, thanks to the crunchy peanut butter and creamy pudding mix. The cheesecake flavor adds a tangy sweetness that balances perfectly with the peanut butter. A touch of salt in the batter helps bring out all the flavors.

They’re not vegan or dairy-free, but you can easily make swaps to suit your diet. Peanut butter is also packed with protein and healthy fats, making these cookies feel just a little more wholesome!

Use softened butter and mix the ingredients using an electric mixer for best results. The flour mixture, combined with the pudding mix and cream cheese flavor, creates a soft and rich cookie.

Ingredients

Listed below are all the ingredients you will need:

See the recipe card for quantities.

Instructions

Make the Cookie Dough:

1. In a large mixing bowl, add butter, granulated sugar, brown sugar, and crunchy peanut butter.

2. Beat with a handheld mixer until light and fluffy.

3. Add the eggs and vanilla extract, then continue mixing until well combined. Set aside.

Mixing bowl filled with sugar and eggs

Activate the Baking Soda:

4. In a small bowl, stir together the baking soda and hot water until fully dissolved.

5. Add this mixture to the cookie dough and mix again.

Add Dry Ingredients:

6. Add the all-purpose flour and cheesecake pudding mix to the bowl.

7. Mix until the dough is well combined.

Wet and dry Ingredients in a pink mixing bowl

Shape and Bake:

8. Preheat the oven to 375°F (190°C).

9. Line baking sheets with baking mats or parchment paper.

10. Form the dough into 1-inch balls and place them on the baking sheets.

11. Press down gently with a fork in a criss-cross pattern for that classic peanut butter cookie look.

Cookie dough balls pressed down on the tray

12. Bake for 8–10 minutes, or until golden brown.

13. Let cookies cool on a rack completely.

Decorate the Cookies:

14. Melt the candy melts according to package instructions.

15. Dip half of each cooled cookie into the melted candy, then add sprinkles to the dipped side.

16. Place cookies on parchment to set.

17. Serve once the coating has hardened!

Delicious and pretty Peanut Butter Cheesecake Pudding Cookies

Substitutions & Variations

  • Ingredient Swap
    No cheesecake pudding? Use vanilla or white chocolate pudding instead.
    Use a cookie scoop to scoop dough evenly and ensure each cookie bakes with a chewy texture.
    Candy Melts can be swapped with white chocolate chips.
  • Variation
    Swap crunchy peanut butter for creamy if you prefer a smoother bite.
    Regular peanut butter works better than natural types for consistency.
  • Mistake to Avoid
    Don’t overbake! These cookies are meant to stay soft and chewy, not crispy.
  • Storage Tips
    • These cookies freeze well for up to 2 months, but add sprinkles after thawing for best texture.
    • Store them in an airtight container at room temperature for up to 5 days.
    • If making ahead, freeze dough balls instead of baked cookies for fresher results.
Peanut Butter Cheesecake Pudding Cookies on a white cake tray

FAQ

5 from 1 vote
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Peanut Butter Cheesecake Pudding Cookies

Peanut Butter Cheesecake Pudding Cookies are crispy around the edges. Soft and chewy on the inside, it can only leave you satisfied!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Dessert, Snack
Cuisine: American
Servings: 24 cookies
Calories: 157kcal
Author: Lainey

Ingredients

  • ½ cup unsalted butter softened
  • ½ cup crunchy peanut butter
  • ½ cup granulated sugar
  • ¾ cup brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1 tablespoon hot water
  • 2¼ cups all-purpose flour
  • 1 3.4 oz package cheesecake instant pudding mix
  • Candy melts for dipping
  • Assorted candy sprinkles for decorating

Instructions

Make the Cookie Dough:

  • In a large mixing bowl, add butter, granulated sugar, brown sugar, and crunchy peanut butter.
  • Beat with a handheld mixer until light and fluffy.
  • Add the eggs and vanilla extract, then continue mixing until well combined. Set aside.

Activate the Baking Soda:

  • In a small bowl, stir together the baking soda and hot water until fully dissolved.
  • Add this mixture to the cookie dough and mix again.

Add Dry Ingredients:

  • Add the all-purpose flour and cheesecake pudding mix to the bowl.
  • Mix until the dough is well combined.

Shape and Bake:

  • Preheat the oven to 375°F (190°C).
  • Line baking sheets with baking mats or parchment paper.
  • Form the dough into 1-inch balls and place them on the baking sheets.
  • Press down gently with a fork in a criss-cross pattern for that classic peanut butter cookie look.
  • Bake for 8–10 minutes, or until golden brown.
  • Let cookies cool on a rack completely.

Decorate the Cookies:

  • Melt the candy melts according to package instructions.
  • Dip half of each cooled cookie into the melted candy, then add sprinkles to the dipped side.
  • Place cookies on parchment to set. Serve once the coating has hardened.
Leave a Comment
Serving: 1gCalories: 157kcalCarbohydrates: 21gProtein: 3gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 24mgSodium: 81mgPotassium: 68mgFiber: 1gSugar: 11gVitamin A: 138IUCalcium: 13mgIron: 1mg
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Recipes for Every Moment

Hosting a birthday party or holiday potluck and want a playful dessert? These colorful, sprinkle-topped cookies are fun to make, easy to share, and always a crowd favorite. A hit with kids and even mom-approved!

Check out more fun cookie recipes on our blog for more sweet inspiration!

S'mores Pops

· 1 Comment

smores pops

s'mores pops

S'mores Pops

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Print Pin Recipe

S'mores Pops

Ingredients

  • graham crackers
  • marshmallow fluff
  • chocolate candy melt
  • pink candy melt
  • white candy melt
  • valentines day sprinkles
  • popsicle sticks or cake pop sticks

Instructions

  • Watch video below for detailed instructions.
Leave a Comment
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Chocolate Candy

· 8 Comments

You will never want to miss this delicious dessert recipe for homemade, vegan, 3-ingredient, dairy-free chocolate candy! Check this out!

Chocolate candy in a pretty glass

Tips and Procedures: 

  • Make sure that the chocolate or candy mold you are using is nonstick, so it would be easier to take out and it won't damage your candies.
  • For a more festive look, sprinkle some colorful candy sprinkles on top. This chocolate candy makes the most pretty edible table centerpiece ever!

How to Make this Chocolate Candy Recipe:

Listed below are all the ingredients you will need:

  • cocoa powder
  • melted coconut oil
  • honey or your choice of liquid sweetener
  • sprinkles (optional)

Gather the ingredients for this Chocolate Candy. Once the ingredients are all ready, let's begin!

In a small bowl, mix together cocoa powder, coconut oil, and honey:

mixing in the ingredients of the chocolate candy in a glass bowl

I do this all the time when pouring liquids into smaller containers - I place the liquid in something that has a spout in it, like this measuring cup 🙂

pouring the melted chocolate in a cup

Pour into molds:

pouring the liquid chocolate in chocolate molds

Freeze for 20-30 minutes if using small molds. After waiting patiently, yes I know you wanted to eat them right after cooking :), gently take off the chocolates out of the mold:

taking out the chocolate candy from the mold

Look at how pretty that vegan, homemade chocolate candy is!!!

pretty chocolate candy decorated with heart-shaped sprinkles

Place these chocolate candies in a pretty container and make it an edible centerpiece in any party!

step by step guide of Chocolate Candy 3 ingredients ONLY

Frequently Asked Questions:

Q: How many servings would this recipe do?

A: This delicious and easy chocolate candy recipe could make 15 to 20 candies, depending on how big your molds are.

Q: Can I do this without adding in the oil?

A: The oil is very important in this recipe as it makes the chocolate candy "glossy" and acts as a solidifier in the recipe.

Q: What kind of chocolate should I use for this recipe?

A: You can use chocolate bars which bakers use in making ganache or chocolate candy melts that are always available in grocery stores.

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Chocolate Candy

You would never want to miss this delicious recipe of a homemade, vegan, 3-ingredient, dairy-free chocolate candy!
Author: Lainey

Ingredients

  • ¼ cup cocoa powder
  • ¼ cup melted coconut oil
  • 2 tablespoons honey or your choice of liquid sweetener
  • sprinkles optional

Instructions

  • In a small bowl, mix together cocoa powder, coconut oil and honey.
  • Pour into molds.
  • Freeze for 20-30 minutes if using small molds.
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Filipino Custard Cake

· 51 Comments

Try making this easy and delicious Filipino Custard Cake recipe for a delectable treat on any occasion! It's an effortless batter split into 3 distinct layers as it bakes that marks a creamy custard in the middle. Enjoy the amazing combination of eggs, butter, vanilla, and milk in every bite!

Love baking cakes? Try my Magic Vanilla Custard Cake, Hot Fudge Chocolate Cake, or my Peach Upside Down Cake recipe!

magic cake with powdered sugar on top
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What is Filipino Custard Cake? 

Filipino Custard Cake, also known as Magic Cake, is an easy-to-make dessert, delicious, and addicting! Basically, it's one simple batter with three layers: spongy top, custard filling, and a crust-like base! The magic happens as the cake bakes: the denser batter settles at the bottom, making a fudgy base, while the lighter mixture rises, forming a soft custard center and fluffy sponge top.

This magic cake is still one of my favorite cakes to make because people always wonder how I got the custard in the middle! If you're a fan of Filipino desserts, this Filipino custard cake recipe is perfect for you. Read on and let's learn together how to make this simple yet delectable dessert!

Variations

  • Coconut Flavor - use coconut milk or add shredded coconut into the custard or cake layers to give the dessert a rich, creamy coconut taste.
  • Ube Flavor - add purple yam, or ube, to the custard layer to give it a distinct Filipino taste.
  • Mango Flavor - stir in layers of ripe mangoes or mango puree into the custard to give it a tropical taste.
  • Optional Additions - you may add a pinch of salt and a little of baking powder to its dry ingredients.

Substitutions

  • Milk Alternatives - use coconut milk or almond milk instead of regular milk for a dairy-free option
  • Sweetener Options - replace sugar with natural sweeteners such as maple syrup or agave nectar for a healthy twist
  • Egg Replacements - substitute mashed bananas, applesauce, or commercial egg replacers for the eggs to make a vegan version.
  • Gluten-Free Flour - replace all-purpose flour with gluten-free options such as almond flour or rice flour For those who have gluten sensitivity or allergy.

Storage Tips

Once the cake has completely cooled, refrigerate in an airtight container for up to 3 days. It's best eaten within that time frame.

Ingredients

Listed below are all the ingredients you will need:

  • eggs
  • melted butter
  • sugar
  • vanilla extract
  • all-purpose flour
  • warm milk
  • powdered sugar 
Filipino Custard Cake ingredients

Instructions

To save time, preheat oven to 350F before starting to mix the ingredients. Also, do not forget to generously grease an 8x8 inch pan.

Separate eggs and add egg whites to a mixer and beat until stiff. Place whipped egg whites in another bowl and set aside:

whipped egg whites for Filipino Custard Cake recipe

In the mixing bowl, add egg yolk, butter, sugar, and mix. Then, add vanilla extract:

whipping the wet ingredients for the Filipino Custard Cake recipe

Add the all-purpose flour, then gradually add milk:

adding in all-purpose flour to the mixture

Fold in egg whites carefully. Make sure not to mix. Use the folding method so your cake won't "drop" after baking:

folding in the whipped egg whites to the cake batter

Gently pour the batter into the pan and bake for 40-45 minutes:

baking the Filipino Custard Cake

Allow to cool for 30 minutes, sprinkle powdered sugar and serve:

slicing the Filipino Custard Cake

Check out that layer of wonderfulness! Delicious!

Filipino Custard Cake custard layer

Top Tips

  • Beat the egg whites manually using a whisk if an electric mixer is unavailable.
  • When adding the egg whites to the batter, it is important to remember to just fold. Folding means, the lighter mixture, such as beaten egg whites, is being placed on top of the heavier ones, such as the cake batter. From the back of the bowl, a large rubber spatula is used to cut down vertically through the two mixtures, across the bottom of the bowl, and up the nearest side.
  • To get the milk lukewarm, I usually warm it for about 30 seconds. My microwave heats extremely fast, so you may need to microwave it longer. You may also warm it under a medium heat using a stovetop.
  • Use parchment paper instead of greasing the baking pan for clean and easy removal.
  • This also tastes delicious with a dollop of homemade whipped cream and strawberries!
  • Baking time: Depending on the oven, for some people it took only 45 minutes to bake, but for others, it took 70 minutes! If you have a newer oven, you'll probably lean to the 45 minutes mark.

FAQ

More Cake Recipes

For more easy cake recipes, try these:

magic cake with custard layer in the center
4.20 from 5 votes
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Filipino Custard Cake

Here's a soft and delicious Filipino custard cake that has a heavenly custard layer at the center. It's easy to make and a perfect dessert for all occasions!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dessert
Cuisine: American, Filipino
Servings: 8 servings
Calories: 413kcal
Author: Lainey

Ingredients

  • 4 eggs room temperature
  • ½ cup melted unsalted butter
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • ¾ cups all purpose flour
  • 2 cups warm milk
  • powdered sugar for dusting the cake optional

Instructions

  • Preheat oven to 350F and generously grease an 8x8 inch pan.
  • Separate egg yolks from egg whites.
  • Add egg whites to a stand mixer bowl and beat until stiff peaks form. Place egg whites in another bowl and set aside.
  • In the stand mixing bowl, add egg yolk, butter, sugar, and vanilla extract, and mix until combined.
  • While it's still mixing, gradually add flour first then milk. Then, gently fold in egg whites.
  • Pour the batter into the baking dish and bake for 40-45 minutes or until the top is lightly golden.
  • Allow to cool for at least 30 minutes, then sprinkle powdered sugar and serve.
Leave a Comment
Serving: 1gCalories: 413kcalCarbohydrates: 37gProtein: 6gFat: 27gSaturated Fat: 16gTrans Fat: 1gCholesterol: 149mgSodium: 261mgPotassium: 131mgFiber: 1gSugar: 28gVitamin A: 927IUCalcium: 90mgIron: 1mg

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French Macarons

· 17 Comments

French macarons, to me, are one of the prettiest desserts on Earth! They are sweet, soft, kind of mushy, and have all the delicious flavors of egg whites and sugar combined! The chocolate pie filling takes these French macarons to another level, too!

French macarons with chocolate filling on a white plate

Macarons are fun to make IF you have the patience to make them.  The first time I made macarons was a year ago and I only tried it three times, but during those three times, it was really easy to make.  The ONLY problem I had was the macaron shells were different sizes, but that's it.

However, when I made these macarons, it took me six times! SIX TIMES!  Haha, I didn't realize using a mat would take much longer to bake!  I had to double the time in the oven and that's when the macarons started to look normal.

Did you know pink food is eaten more than any other food color?

delicious and foolproof French macarons with chocolate filling

Tips and Tricks for Making This French Macarons Recipe: 

  • Do not overbeat the egg whites. If you do, it will make the macarons chewy instead of the usual soft and "melts in your mouth" texture of macarons.
  • Sift the almond flour and powdered sugar, this will eliminate all the clumps which will give you a smooth macaron shell texture.

How to Make French Macarons:

These are the French Macarons ingredients that you will need:

  • egg whites
  • granulated sugar
  • powdered sugar, sifted
  • almond flour, sifted
  • food coloring gel
french macarons ingredients

Before starting the mixing process, prepare cookie sheets using baking mats or parchment paper.

In a standing mixer, add egg whites, beat for 30 seconds then add granulated sugar:

whipping eggwhites in a stand mixer

Beat until egg whites are white and stiff and set aside:

folding the egg whites for the french macarons recipe

Meanwhile, sift together powdered sugar and almond flour:

mixing the dry ingredients for the French macarons

Gradually fold in the dry ingredients into the egg whites:

folding the dry ingredients to the egg whites

It should take 30-35 folds using a rubber spatula. The mixture should be smooth and not runny:

gradually adding the dry ingredients of French macarons to the egg whites

Add food coloring to the batter and mix:

folding all the ingredients of French macarons together using a rubber spatula and adding food color

I added a few drops of red food coloring and it turned out into a very pretty and delicious pink color!

final pink batter of French macarons

Pipe macaroons onto a baking mat and make sure to remove the air bubbles, by picking up the tray and hitting the table about five times:

piping the French macarons batter onto the macaron baking mat

Allow the macaroons to sit for 30 minutes:

ready to bake French macarons batter

Bake at 300F for 23-25 minutes if using a baking mat and let it cool once you take them out from the oven:

freshly baked French macarons

This is the most exciting part for me! Piping in the chocolate cream filling in between two macarons! I want to eat them at this point, Simply Bakers!

piping chocolate filling onto the French macarons

Place another macaron on top and voila!

placing a french macaron on top of chocolate filling

I made several pairs of these French macarons and they looked so pretty when I placed them on a cake tray <3

french macarons on a cake tray

Frequently Asked Questions for the French Macarons Recipe:

Q: Have you tried freezing macarons before filling them?

A: I haven't tried it but I think it would change the softness of the macarons after thawing.

Q: What brand of gel colors did you use?

A: I often use Americolor in my pastries that need color 🙂

Q: Can I replace the sugar with erythritol?

A: Yes, you can replace it. Baked goods with erythritol they say are best eaten the day it is baked.

Q: My batter keeps on becoming runny, how can I fix this?

A: Make sure you use the right amount of egg whites and also, the right amount of dry ingredients.

Q: Can I use caster sugar instead of granulated sugar?

A: Although they are not exactly the same, they can be swapped in recipes like this.

More recipes to try and enjoy!

French macarons on a cake tray
4.67 from 3 votes
Print Pin Recipe

French Macarons

Pretty and enticing French Macarons for any holiday party - a foolproof recipe you can try and enjoy!
Author: Lainey

Ingredients

  • 3 egg whites
  • 50 grams granulated sugar
  • 200 grams powdered sugar sifted
  • 120 grams almond flour sifted
  • food coloring gel

Instructions

  • Prepare cookie sheets using baking mats or parchment paper
  • In a standing mixer, add egg whites, beat for 30 seconds then add granulated sugar. Beat until egg whites are white and stiff.
  • Meanwhile, sift together powdered sugar and almond flour.
  • Gradually fold in the dry ingredients into the egg whites, it should take 30-35 folds using a rubber spatula. The mixture should be smooth and not runny.
  • Pipe macaroons onto baking mat and make sure to remove the air bubbles, by picking up the tray and hitting the table about five times. Allow the macaroons to sit for 30 minutes.
  • Bake at 300F for 23-25 minutes if using baking mat.
Leave a Comment

Notes

Chocolate Cream Filling Recipe

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Easy Hot Fudge Cake

· 23 Comments

Reward yourself with the satisfying taste of this easy hot fudge cake! It's a simple homemade chocolate cake with a hot fudge sauce inside. Beginners or not, anyone who's craving for chocolate can make this quickly.

If you like cakes, my Vegan Coffee Cake and Nutella Mug Cake recipes are worth checking out!

Chocolate Cake in a glass pan
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Listed below are all the ingredients you will need:

See the recipe card for quantities.

Instructions

Make the Batter

Preheat the oven to 350°F and Grease a 9×9-inch baking pan. In a large bowl, mix the dry ingredients. Add milk and melted butter. Mix until well combined. Pour the batter evenly into the prepared pan.

Add the Topping

Sprinkle brown sugar evenly over the batter. Sprinkle the remaining cocoa powder on top. Carefully pour the hot water over the mixture. Do not stir.

Bake

Bake for 30–40 minutes, or until the top is set and the sauce is bubbling underneath. Allow it to cool slightly before serving. Serve warm with whipped cream and/or ice cream.

Cake batter being prepared then added into the pan

Storage

This hot chocolate fudge cake does not freeze well because of the sauce layer. Store leftovers in the refrigerator and enjoy within 2–3 days. Reheat before serving for the best texture.

FAQs

Hot Fudge Chocolate Cake in a glass pan with a spoon
Hot Fudge Chocolate Cake in a glass pan
5 from 5 votes
Print Pin Recipe

Easy Hot Fudge Cake

This is an ooeey gooeey, easy, and delicious easy hot fudge cake that is so easy to make and would make any occasion a very special one!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: cake, Dessert, Snacks
Cuisine: Fusion (American-Filipino/Asian)
Servings: 8 servings
Calories: 277kcal
Author: Lainey

Ingredients

  • 1 cup all purpose flour
  • ¾ cups granulated sugar
  • ½ teaspoon salt
  • 2 teaspoons baking powder**
  • 2 tablespoons unsweetened cocoa powder
  • ½ cup milk
  • 2 tablespoons butter melted
  • 1 cup brown sugar
  • ¼ cup unsweetened cocoa powder
  • 1 ¾ cups hot water

Instructions

Prepare the Oven and Pan

  • Preheat the oven to 350°F (175°C).
  • Grease a 9×9-inch baking pan.

Make the Batter

  • In a large bowl, mix all-purpose flour, granulated sugar, salt, baking powder, and cocoa powder.
  • Add milk and melted butter.
  • Mix until well combined.
  • Pour the batter evenly into the prepared pan.

Add the Topping

  • Sprinkle brown sugar evenly over the batter.
  • Sprinkle the remaining cocoa powder on top.
  • Carefully pour the hot water over the mixture. Do not stir.

Bake

  • Bake for 30–40 minutes, or until the top is set and the sauce is bubbling underneath.

Serve

  • Let cool slightly before serving.
  • Serve warm with whipped cream or ice cream.
Leave a Comment

Notes

**I mentioned in the video 2 tablespoons of baking powder I mean to say 2 TEASPOONS.
  • Do not mix after adding the hot water to allow the sauce layer to form properly.
  • Best served warm for the gooey fudge texture.
  • The cake will create its own chocolate sauce while baking.
Serving: 1gCalories: 277kcalCarbohydrates: 61gProtein: 3gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 9mgSodium: 291mgPotassium: 137mgFiber: 2gSugar: 46gVitamin A: 112IUCalcium: 110mgIron: 2mg

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Christmas Tree Cookie Recipe

· 3 Comments

Looking for a fun and festive treat to bake with the kids this holiday season? This Christmas Tree Cookies Recipe is soft, sweet, and full of Christmas cheer! Made with butter, powdered sugar, and vanilla extract, they’re topped with melted green candy and finished with colorful sprinkles.

Craving more Christmas cookies or no-fuss treats? Don’t miss my other tasty recipes: Christmas Eggnog and Nutella Hot Chocolate.

Christmas tree shortbread cookies
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What is Christmas Tree Cookie Recipe?

These Christmas Tree Cookies are baked in a pie pan, then sliced into triangle shapes to make a cute and easy cookie tree!

The dough is similar to classic sugar cookie dough, but without eggs or baking soda, making it soft and buttery with just the right flavor. Once baked, the “trees” are decorated with green candy melts and Christmas sprinkles to look like mini holiday evergreens.

This twist on traditional sugar cookie recipes is great for decorating with kids and doesn’t require any cookie cutters or rolling out dough—just bake, cut, and decorate!

Substitutions

  • Salted butter – Use unsalted butter + a pinch of salt
  • Powdered sugar – Swap with finely ground brown sugar for deeper flavor
  • Vanilla extract – Try almond extract or lemon extract for a flavor twist
  • All-purpose flour – Sub with gluten-free flour mixture for GF version
  • Green candy melts – Use white chocolate + green food color or gel food coloring
  • Christmas sprinkles – Use crushed candy canes or mini M&Ms
closeup photo of Christmas Tree Cookies

Variations

  • Frosted Tree – Top with buttercream frosting or royal icing instead of candy melts
  • Choco-Lovers – Add chopped chocolate or drizzle with dark chocolate
  • Nutty – Mix in chopped almonds for crunch
  • Citrus – Add lemon zest or a dash of lemon extract to the dough
  • Icy Look – Use a white glaze and edible glitter for a “snowy” effect

Storage & Leftovers

  • Countertop – Store in airtight container up to 4 days
  • Fridge – Keeps fresh for up to 1 week
  • Freezer – Freeze cookies on a sheet of parchment paper, then transfer to a bag. Keeps for 2 months

Ingredients

    Instructions

    Preheat oven to 300F, generously oil two 9 inch pie pans.

    In a large bowl, add softened butter, powdered sugar and mix until light and fluffy. Add vanilla and continue mixing until well combined:

    mixing the ingredients with vanilla using a handheld mixer

    Gradually add all-purpose flour until well incorporated:

    adding the flour gradually to the batter

    Divide cookie dough in half and place it into the pie pans:

    final dough for the Christmas tree Cookies

    Spread the cookie dough out evenly:

    ready to bake Christmas Tree Cookie dough in a glass pan

    Poke the cookie dough with a fork:

    freshly baked Christmas Tree Cookies

    Bake for 25-30 minutes. Remove from the oven and allow the cookies to cool for 2 minutes in the pan before transferring onto a plate.

    Cut the cookies into triangles:

    sliced Colorful Christmas Tree Cookies

    Melt the candy melts. I chose the dark green one here:

    melted green candy for frosting

    Drizzle generously over cookies:

    drizzling green candy melts onto the Christmas Tree Shortbread cookies

    Then now you can add sprinkles:

    adding colorful sprinkles onto the cookies

    Beautiful, edible Christmas tree cookies! Aren't they beautiful?!?

    Shortbread Christmas tree cookies on a plate with Christmas kitchen cloth

    Top Tips

    • You can use other colors of candy melts to resemble a colorful Christmas tree.
    • Give these delicious treats as a Christmas gift! Just wrap in decorative packages or boxes and tie a festive holiday ribbon around it. A delicious and non-expensive holiday gift for your friends and family!

    FAQ

    Here are more delicious cookie recipes that you should try:

    cookies in christmas tree designs
    5 from 1 vote
    Print Pin Recipe

    Christmas Tree Cookie Recipe

    This Christmas tree cookies recipe is a flaky, sweet, and colorful dessert to make on Christmas day!
    Prep Time10 minutes
    Bake Time30 minutes
    Total Time40 minutes
    Course: Cookies
    Cuisine: American
    Servings: 16 cookies
    Calories: 119kcal
    Author: Lainey

    Ingredients

    • 2 sticks 1 cup salted butter, softened
    • 1 cup powdered sugar sifted
    • 2 ¼ teaspoons vanilla extract
    • 2 cups all purpose flour
    • 1 cup green candy melts
    • Christmas sprinkles

    Instructions

    • Preheat oven to 300F, generously oil two 9 inch pie pans.
    • In a large bowl, add butter, powdered sugar and mix until light and fluffy. Add vanilla and continue mixing until well combined. Gradually add all purpose flour until well incorporated.
    • Divide cookie dough in half and place into the pie pans and spread the cookie dough out evently. Poke the cookie dough with a fork.
    • Bake for 25-30 minutes. Remove from oven and allow the cookies to cool for 2 minutes in the pan before transferring onto plate. Cut the cookies into triangles, and melt the candy melts and drizzles over cookies. Add sprinkles.
    Leave a Comment
    Serving: 1cookieCalories: 119kcalCarbohydrates: 23gProtein: 2gFat: 2gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.01gSodium: 7mgPotassium: 19mgFiber: 0.4gSugar: 11gVitamin A: 2IUVitamin C: 0.02mgCalcium: 3mgIron: 1mg

    Watch The Recipe Video!

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    Iced Peanut Butter Chocolate Milk

    · 3 Comments

    Imagine rich, creamy milk blending perfectly with luscious heavy cream, all mixed with decadent mini chocolate chips and smooth, velvety peanut butter. This Iced Peanut Butter Chocolate Milk is a dreamy combo that will satisfy your sweet cravings and keep you coming back for more!

    Pair this with my delicious Chocolate Chip Cookies or Shortbread Cookies.

    chocolate milk drink with whipped cream
    [feast_advanced_jump_to]

    What is Iced Peanut Butter Chocolate Milk?

    Craving something rich, chocolatey, and irresistibly creamy? This Iced Peanut Butter Chocolate Milk is the ultimate treat that combines the comforting flavors of peanut butter and chocolate into one smooth, chilled drink. Whether you’re looking for a refreshing summer beverage or a cozy winter indulgence (yes, it’s delicious hot too!), this drink has you covered.

    If you love peanut butter cups, this is like drinking one in liquid form—creamy, smooth, and packed with flavor. Perfect for kids, adults, and anyone who loves a sweet treat, this recipe is simple to make and even easier to enjoy!

    Substitutions

    • Milk – Swap with almond milk, oat milk, or coconut milk for a dairy-free option.
    • Heavy cream – Swap heavy cream for a cup of soy milk or another milk of your choice to lower fat and increase calcium.
    • Mini chocolate chips – Use unsweetened cocoa powder and replace sugar with brown sugar or any sweetener.
    • Creamy peanut butter – Substitute with almond butter, cashew butter, or sunflower seed butter for a nut-free version.
    peanut butter chocolate milk drink in two jars

    Variations

    • Chocolate Peanut Butter Iced Coffee – Add a shot of espresso or cold brew coffee for an extra kick of caffeine.
    • Blended Version – Use a blender to mix all the ingredients with extra ice cubes for a smooth, frosty texture.
    • Spiced Flavor – Enhance the drink with a teaspoon of ground cardamom or a pinch of cinnamon.
    • Chocolate Peanut Butter Milkshake – Blend with chocolate ice cream and ice cubes for a rich, indulgent treat.
    • More Flavors – Stir in a teaspoon of vanilla extract for a more complex flavor. Garnish with whipped cream and drizzle with chocolate syrup.

    Storage

    • Refrigerate – Store in an airtight safe jar for up to 3 days.
    • Freeze – Turn it into frozen chocolate peanut butter cubes for smoothies.

    Ingredients

    Instructions

    On low-medium heat, place saucepan on the stove.

    pouring milk in a saucepan

    Add milk, and heavy cream and mix for 2 minutes. Add chocolate chips and mix until melted, add peanut butter and mix until well combined.

    putting chocolate chips in milk mixture

    Serve hot or cold in a jar.

    stirring in peanut butter to chocolate milk

    Top Tips

    • Use high-quality chocolate – Dark chocolate adds depth to the flavor.
    • Chill thoroughly – The longer it chills, the richer the taste.

    FAQ

    peanut butter chocolate drink in jar
    5 from 2 votes
    Print Pin Recipe

    Iced Peanut Butter Chocolate Milk

    Whip up this creamy Iced Peanut Butter Chocolate Milk for a deliciously indulgent treat that’s perfect for any time of day! Grab a glass, get ready to sip on happiness, and don’t forget to share the love (or keep it all to yourself—we won’t judge)!
    Prep Time5 minutes
    Cook Time10 minutes
    Chill Time30 minutes
    Total Time45 minutes
    Course: Desserts, Drinks
    Cuisine: American
    Servings: 4 servings
    Calories: 376kcal

    Ingredients

    • 1 cup milk
    • ½ cup heavy cream
    • 4 oz mini chocolate chips
    • ¼ cup creamy peanut butter

    Instructions

    • On low medium heat, place sauce pan on stove.
    • Add milk, heavy cream and mix 2 minutes. Add chocolate chips and mix until melted, add peanut butter and mix until well combined.
    • Serve hot or cold.
    Leave a Comment
    Serving: 1servingCalories: 376kcalCarbohydrates: 27gProtein: 8gFat: 28gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 45mgSodium: 120mgPotassium: 211mgFiber: 2gSugar: 23gVitamin A: 600IUVitamin C: 0.3mgCalcium: 135mgIron: 1mg
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    Frozen Caramel Hot Chocolate

    · 3 Comments

    Get ready to treat yourself to a yummy Frozen Caramel Hot Chocolate that’s great for any occasion! With creamy milk, tasty mini chocolate chips, and a delightful drizzle of sweet caramel sauce, this refreshing twist on a classic favorite is sure to bring a smile to your face! Enjoy every sip!

    This drink goes well with my Sweet Potato Cookies, Apple Cookies, and Choco Mint Blossom Cookies.

    jar with whipped cram and cinnamon powder inside
    [feast_advanced_jump_to]

    What is Frozen Caramel Hot Chocolate?

    When the weather gets warm, but you’re still craving that rich, chocolaty goodness, this Frozen Caramel Hot Chocolate is the perfect solution!

    It’s a delightful mix of creamy chocolate, sweet caramel, and refreshing ice—all blended into a frosty, irresistible treat. This drink is ideal for anyone who loves the flavor of hot chocolate but wants something cool and refreshing for summer.

    You'll love this Frozen Caramel Hot Chocolate for so many reasons! It's quick and easy, ready in just 20 minutes, making it a breeze to whip up. Plus, it's highly customizable—feel free to make it dairy-free, extra chocolatey, or more caramel-forward to suit your taste. Best of all, it's a crowd-pleaser that delights both kids and adults alike!

    Substitutions

    • Milk - Use almond milk, oat milk, coconut milk, or soy milk for a dairy-free option.
    • Heavy Cream - Swap with coconut cream, cashew cream, or Greek yogurt for a similar richness.
    • Mini Chocolate Chips - Use chopped chocolate bars, cocoa powder with a bit of butter, or dairy-free chocolate chips if needed.
    • Caramel Sauce - Replace with honey, maple syrup, dulce de leche, or a sugar-free caramel sauce for a healthier alternative.
    • Ice (if using) - Use frozen milk cubes for a creamier texture instead of regular ice.
    drink with whipped cream and cinnamon powder in a jar

    Variations

    • Frozen Salted Caramel Hot Chocolate - If you love a sweet and salty combination, add a pinch of sea salt to your caramel syrup before blending. Drizzle chocolate sauce over the top for extra indulgence. This version is inspired by Disney’s Hollywood Studios, where rich, creamy drinks are a fan favorite!
    • White Hot Chocolate Twist - Swap out the milk chocolate for white chocolate chips to create a White Hot Chocolate version. This is perfect for Christmas or wintertime treats. Top with whipped cream, marshmallows, and a sprinkle of crushed peppermint for a festive touch.
    • Strawberry Caramel Swirl - Blend fresh or frozen strawberries into the mix for a fruity twist. The slight tartness of berries pairs beautifully with caramel syrup and chocolate flavors. A drizzle of chocolate syrup makes it so delicious!
    • Boozy Frozen Hot Chocolate - For an adults-only treat, add a splash of bourbon or Baileys before blending. Serve in a mug with a straw, and enjoy this decadent cocktail version!

    Storage

    • Store in an airtight container in the fridge for up to 2 days.
    • Re-blend with ice before serving.
    • Avoid freezing as it may separate.

    Ingredients

    Instructions

    Place a saucepan over low-medium heat. Add milk and heavy cream, whisking gently.

    milk poured into saucepan

    Add mini chocolate chips, stirring until melted and smooth.

    chocolate chips added to milk mixture in saucepan

    Mix in the caramel sauce and whisk until well combined.

    caramel sauce poured into milk mixture in saucepan

    Top Tips

    • Use high-quality chocolate chips for the richest flavor.
    • For an ultra-frosty drink, freeze the milk beforehand!
    • Want extra flavor? Add a pinch of sea salt or a dash of cinnamon.

    FAQ

    drink with whipped cream and cinnamon powder in a jar
    5 from 2 votes
    Print Pin Recipe

    Frozen Caramel Hot Chocolate

    Chill out with this delicious Frozen Caramel Hot Chocolate! Blend it up in just 20 minutes for a refreshing treat that’s perfect any time!
    Prep Time5 minutes
    Cook Time5 minutes
    Chill Time10 minutes
    Total Time20 minutes
    Course: Drinks
    Cuisine: American
    Servings: 2 servings
    Calories: 558kcal
    Author: Lainey

    Ingredients

    • ½ cup milk
    • ¼ cup heavy cream
    • 5 oz mini chocolate chips
    • 3 tablespoons caramel sauce

    Instructions

    Melt the Chocolate Base

    • Place a saucepan over low-medium heat.
    • Add milk and heavy cream, whisking gently.
    • Add mini chocolate chips, stirring until melted and smooth.
    • Mix in the caramel sauce and whisk until well combined.

    Blend for a Frosty Finish

    • Let the mixture cool slightly, then pour it into a blender.
    • Add ice for a frozen consistency and blend until smooth.

    Serve & Enjoy

    • Pour into serving glasses.
    • Top with whipped cream and an extra caramel drizzle.
    Leave a Comment
    Serving: 1servingCalories: 558kcalCarbohydrates: 69gProtein: 7gFat: 29gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 52mgSodium: 182mgPotassium: 140mgFiber: 2gSugar: 65gVitamin A: 722IUVitamin C: 1mgCalcium: 192mgIron: 1mg
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    Nutella Hot Chocolate

    · Leave a Comment

     A Christmas treat that's right for cold mornings! This Nutella Hot Chocolate is perfect for Christmas gatherings just right around the fireplace. Don't you just love sipping something so tasty with family and friends? I just think you'd wish it's Christmas every day 😉

     
    Nutella Hot Chocolate

    Tips and Tricks for Making This Nutella Hot Chocolate Recipe: 

    • For a more festive look, top with whipped cream before serving and pop in color straws that would match the holiday vibes!
    • Do not forget to add salt, just a tiny pinch. It is such a simple step but it makes the sweetness come out of every hot chocolate flavor.
    • If you do not like a very sweet hot chocolate, you can use semisweet chocolate chips.
    • Add cinnamon powder to any of the flavors to have another spike of holiday flavor!
    • If you love to add more flavors, you can use liqueurs - those that they use on coffee shops for lattes. Yum!
    •  In mixing the liquid, you can use a whisk. It makes the solid ingredients melt so much faster.

    How to Make this Nutella Hot Chocolate Recipe:

    Gather the ingredients for this delicious Nutella Hot Chocolate recipe. You can make 3 flavors with just one recipe! Once the ingredients are all ready, let's begin!

    Put the stove on medium low heat and place saucepan.

    The first flavor that we will be making is the Peanut Butter Hot Chocolate:

    Immediately add milk:

    pouring milk on saucepan

    After pouring in the milk, heavy cream, and add in mini chocolate chips and stir well to dissolve it properly:

    adding chocolate chips on milk

    After all the chocolate chips have been dissolved, add in your favorite peanut butter and stir again until everything has completely melted:

    adding in peanut butter on milk and chocolate chips mixture

    If you are a Caramel lover, then this hot chocolate recipe would be your favorite!

    Making the same mixture, just add in caramel sauce and stir very well until well combined. That's it, Simply Bakers! Another delicious flavor perfect for cold mornings!

    adding caramel sauce to the hot chocolate mixture

    Let's make the last but not the least flavor, the Nutella Hot Chocolate!

    Again, pour over the milk in the saucepan and add Nutella. Mix well until the Nutella has melted:

    adding in Nutella to the hot milk

    After that, add the cocoa powder, and mix until combined. Add a little bit of salt to bring out the sweetness even more:

    adding in cocoa powder to the Nutella mixture

    And that's it! Aren't they so easy to make, Simply Bakers?!?

    You can serve them as is or make it a little festive by putting on whipped cream on top and sprinkle it with whatever your heart desires <3

    Nutella Hot Chocolate with three flavors
    3 DIY Hot Chocolate Recipes step by step guide
    3 DIY Hot Chocolate Recipes Christmas drinks

    Frequently Asked Questions for the Nutella Hot Chocolate Recipe:

    Q: Can I refrigerate this drink after making it?

    A: Yes sure you can. If you want to serve it hot, just pop in the microwave for a few seconds before serving.

    Q: How many days can I keep this in the chiller?

    A: This can last up to 2 days without spoiling, but be careful not to keep it too long since it has milk in it.

    Q: Can I make this into a cold drink instead?

    A: Yes, for sure! You can chill or add some ice cubes before serving 🙂

    Nutella Hot chocolate
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    Nutella Hot Chocolate

    Jazz up your Christmas mornings with these delicious hot chocolate drinks with 3 yummy flavors!
    Author: Lainey

    Ingredients

    • 1 cup milk
    • 2 tablespoons nutella
    • 1 tablespoons unsweetened cocoa powder
    • pinch salt

    Instructions

    • Medium low heat, place sauce pan on stove.
    • Add milk, nutella, cocoa powder, and mix until combined. Add salt
    • Serve Hot.
    Leave a Comment
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    NEVER MISS A RECIPE!

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    Christmas Cake Mix Cookie Bars

    · 3 Comments

    cake mix cookie bars on a white rectangular plate

    Tips and Procedures: 

    • Make the top of your Christmas Cake Mix Cookie Bars level before popping them in the oven by using a spoon or a spatula.
    • Give these delicious treats as a Christmas gift! Just wrap it in decorative packages or boxes and tie a festive holiday ribbon around it.
    • Not satisfied with the dark mini chocolate chips? You can add white chocolate chips to the batter! Yum!

    These are the Christmas Cake Mix Cookie Bars ingredients that you will need:

    • yellow cake mix
    • instant vanilla pudding
    • water
    • vegetable oil
    • eggs
    • mini m&ms
    • chocolate chips

    Once the ingredients are all ready, let's begin!

    First, preheat oven to 350F, line a 9x13 pan with parchment paper, or generously oil the pan.

    In a large bowl, add cake mix, and instant vanilla pudding, and mix until well combined. After that, you can now add water, oil, eggs, m&ms, and chocolate chips, and mix until well combined:

    putting in the wet ingredients to the dry ingredients mixture

    Mix well until all the ingredients are well-incorporated:

    Christmas cake mix cookie bars batter mixed using a wire whisk

    Pour batter into the pan and bake for 30-35 minutes:

    ready to bake Christmas Cake Mix Cookie Bars

    Let cool on a cooling rack before slicing. Patience is a virtue. 😉

    slicing the Christmas Cake Mix Cookie Bars into pieces

    Soft, moist, and loaded with chocolatey goodness! This is such a perfect Christmas dessert! 🙂

    Christmas cake mix M&m bars moist and delicious

    Frequently Asked Questions :

    Q: How many servings would this recipe do?

    A: This delicious and easy cookie bar recipe could make 8-12 slices, depending on how big your slices are.

    Q: Can I add dried fruits to this recipe?

    A: Yes you can. Add in dried fruits or prunes that you love. Just make sure the fruits or prunes would go well with the chocolates in the Christmas Cake Mix Cookie Bars.

    Q: Can I use any brand of cake mix?

    A: Yes, you can use any brand, whatever is available in your area or any of your favorite cake mix brands.

    Try more cake mix cookie recipes:

    Christmas Cake Mix Cookie Bars on a white plate
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    Christmas Cake Mix Cookie Bars

    This Christmas Cake Mix Cookie Bars is colorful, moist, delicious Christmas treat for everyone in the family!
    Author: Lainey

    Ingredients

    • 1 box yellow cake mix
    • 1 small box instant vanilla pudding
    • ¼ cup water
    • ¾ cup vegetable oil
    • 2 eggs
    • 1 cup mini m&ms
    • ½ cup chocolate chips

    Instructions

    • Preheat oven to 350F, line 9x13 pan with parchment paper or generously oil the pan.
    • In a large bowl, add cake mix, instant vanilla pudding and mix until well combined. Add water, oil, eggs, m&ms, chocolate chips and mix until well combined.
    • Pour batter into pan and bake for 30-35 minutes.
    Leave a Comment

    Watch The Recipe Video!

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    Double Chocolate Cranberry Cookies

    · 3 Comments

    Double Chocolate Cranberry Cookies are rich, chewy, and packed with sweet-tart cranberries. They’re perfect for chocolate lovers who want a twist on classic cookies. These cookies balance deep cocoa flavor with bursts of fruity brightness.

    You should also try our comforting Rice Coffee and Oreo Cheesecake Cookies for more!

    Some Double Chocolate Cranberry Cookies on a plate
    [feast_advanced_jump_to]

    Why You’ll Love This Recipe

    These Double Chocolate Cranberry Cookies are easy to make with simple pantry staples. This cookie dough recipe works great for family baking or as a sweet homemade gift.

    They can be adapted for dairy-free diets with beat butter, flour mixture and some chocolate chips. Using dried cranberries also sneaks in antioxidants and a bit of fiber for a healthier touch.

    Every bite of this Christmas cookie delivers! It's a balance of gooey chocolate and chewy fruit. This makes it a standout for both casual snacking and special occasions.

    Ingredients

    Listed below are all the ingredients you will need:

    See the recipe card for quantities.

    Instructions

    1. Preheat oven to 350°F (175°C) and line your cookie sheets with parchment paper or silicone baking mats.

    2. In a large bowl, cream the butter, granulated sugar, brown sugar, eggs, and vanilla extract until the mixture is light and fluffy.

    Hand mixer in a bowl filled with ingredients

    3. In a separate medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.

    4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

    Wet and dry ingredients properly mixed in bowl

    5. Fold in the dark chocolate chips, caramel-filled chocolate chips (if using), and dried cranberries.

    6. Roll dough into large 1-inch balls and place on the prepared baking sheets. Flatten slightly using your palm or a flat utensil.

    Cookie dough balls spread on a baking tray

    7. Bake for 10 to 13 minutes, or until the edges are set and the centers look slightly soft.

    8. Let cookies cool on the pan for 2 minutes, then transfer to a wire rack to cool completely.

    9. Then serve and enjoy!

    Double Chocolate Cranberry Cookies on a cookie sheet

    Substitutions & Variations

    • Ingredient Swap
      You can swap dried cranberries with dried cherries, raisins, or chopped apricots.
      Try white chocolate chips for contrast or walnuts for crunch.
    • Variation
      For a festive twist, drizzle with melted white chocolate after baking.
    • Mistake to Avoid
      Avoid overbaking! The cookies might lose their chewy texture.
    • Storage Tips
      • These cookies freeze well for up to 2 months.
      • Store in an airtight container at room temperature for 4–5 days, or refrigerate for up to a week.

    FAQs

    5 from 1 vote
    Print Pin Recipe

    Double Chocolate Cranberry Cookies

    These Double Chocolate Cranberry Cookies are chewy and rich. It's perfect for days like Valentine's Christmas or even just a picnic day!
    Prep Time15 minutes
    Cook Time13 minutes
    Total Time28 minutes
    Course: Cookies, Dessert
    Cuisine: American
    Servings: 21 large cookies
    Calories: 260kcal
    Author: Lainey

    Ingredients

    • 1 cup unsalted butter softened
    • ½ cup granulated sugar
    • ½ cup brown sugar packed
    • 2 large eggs
    • 2 teaspoons vanilla extract
    • 2 cups all-purpose flour
    • ⅔ cup cocoa powder
    • 1 teaspoon baking soda
    • ¼ teaspoon salt
    • 1 ½ cups dark chocolate chips
    • ½ to 1 cup caramel-filled chocolate chips optional
    • 1 cup dried cranberries

    Instructions

    • Preheat oven to 350°F (175°C) and line your cookie sheets with parchment paper or silicone baking mats.
    • In a large bowl, cream the butter, granulated sugar, brown sugar, eggs, and vanilla extract until the mixture is light and fluffy.
    • In a separate medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
    • Gradually add the dry ingredients to the wet mixture, stirring until just combined.
    • Fold in the dark chocolate chips, caramel-filled chocolate chips (if using), and dried cranberries.
    • Roll dough into large 1-inch balls and place on the prepared baking sheets. Flatten slightly using your palm or a flat utensil.
    • Bake for 10 to 13 minutes, or until the edges are set and the centers look slightly soft.
    • Let cookies cool on the pan for 2 minutes, then transfer to a wire rack to cool completely.
    • Then serve and enjoy!
    Leave a Comment
    Serving: 1gCalories: 260kcalCarbohydrates: 33gProtein: 3gFat: 14gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 39mgSodium: 103mgPotassium: 154mgFiber: 2gSugar: 19gVitamin A: 294IUVitamin C: 0.1mgCalcium: 54mgIron: 1mg

    Watch The Recipe Video!

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    You Might Also Like:

    Recipes for Every Moment

    Suddenly craving something sweet, but don’t want to bake for hours? These Double Chocolate Cranberry Cookies are ready in under 30 minutes and satisfy every craving.

    Christmas Eggnog Cookies Recipe

    · 7 Comments

    Who knew eggnog would be as delicious as cookies? Well, here is an easy Christmas Eggnog Cookies Recipe to prove to you that eggnog cookies are amazing! It's the holiday season, and these soft, sweet, and unique cookies are perfect to bake!

    Looking for more easy cookie recipes? Try my Espresso Brownie Cookies, Snickerdoodle Eggnog Cookies, and Choco Mint Blossom Cookies!

    Eggnog cookies on a white plate
    [feast_advanced_jump_to]

    This Christmas Eggnog Cookies recipe combines the delicious, creamy taste of eggnog with the warm flavors of ground nutmeg and cinnamon. These eggnog cookies are likely to become a holiday staple in your household, whether you serve them at Christmas parties, share them with friends, or eat them with a cup of hot chocolate. It is an ideal festive treat, too!

    Get into the festive spirit and add some delicious eggnog flavor to your baking this year. Try and enjoy this simple Christmas eggnog cookie recipe!

    Health Benefits of Eggnog

    • Rich in protein that aids muscle repair and growth.
    • Great source of calcium, which promotes bone health.
    • Packed with vitamin A, vitamin D, and various B vitamins.
    • It contains carbohydrates, which makes it a quick source of energy.

    Variations

    • Texture and Flavor Twist: Mix either chopped pecans or walnuts, chocolate chips, dried cranberries, or shredded coconut into the dough for added texture and flavor. Choose according to your preferred taste for this Christmas cookie.
    • Spiced Flavor: For a more powerful, spiced flavor, season with a pinch of ground cloves and spices.
    • Toppings: Feel free to top each cookie with either a sprinkle of colored sugar or festive sprinkles, a dollop of eggnog-flavored frosting or jam, or a glaze made from powdered sugar and eggnog.
    • Sandwich Cookies: Make some eggnog frosting and sandwich two cookies together.
    some freshly baked Christmas eggnog cookies

    Substitutions

    • Egg: For a vegan treat, use flax eggs or other egg alternatives.
    • Sweetener: Use date sugar, coconut sugar, or a sugar alternative such as stevia.
    • Eggnog: For a dairy-free alternative, try almond nog, soy nog, or coconut nog instead of traditional eggnog.
    • Flour: For people with a gluten allergy, use a gluten-free flour blend.
    • Vanilla Extract: For a unique flavor twist, try almond extract, rum extract, or maple syrup.
    • Cinnamon: Consider replacing cinnamon with ground ginger or cardamom for a unique taste profile.
    • Butter: if you don't have salted butter, feel free to use unsalted butter, but add a pinch of salt to the dry mixture.

    Storage Tips

    • After the cookies cool down, store them in an airtight container with layers divided by parchment paper to avoid sticking to each other.
    • You may either freeze the cookies for extended storage or keep them at room temperature for up to 3–4 days.
    • If frozen, carefully thaw the cookies before serving.

    Ingredients

    These are the Eggnog Cookies ingredients that you will need:

    • all-purpose flour
    • cinnamon
    • nutmeg
    • baking powder
    • butter, softened
    • sugar
    • egg yolks
    • vanilla extract
    • eggnog

    Instructions

    In a medium-size bowl, mix together flour, cinnamon, nutmeg, and baking powder, then set aside:

    mixing the dry ingredients of the eggnog cookie recipe

    In a large bowl, beat together the butter and sugar:

    mixing the sugar and butter for the eggnog cookies

    Add egg yolks, vanilla extract, and mix until well combined:

    adding eggs and vanilla to the butter and sugar mixture

    The mixture should look like this—more like a paste consistency:

    mixed wet ingredients of the eggnog cookies

    Gradually add the dry ingredients to the wet ingredients:

    mixing the wet and dry ingredients of the eggnog cookies

    Then, alternating with the eggnog, mix very well:

    adding eggnog to the cookie dough

    Cover with saran wrap and refrigerate for at least 30 minutes:

    covering the eggnog cookie dough with saran wrap

    Using a cookie scooper, place the cookie dough balls on the pan and flatten. Then, bake at 350F for 20–22 minutes for large cookies:

    ready to bake eggnog cookies on a cookie sheet lined with parchment paper

    Allow cookies to cool on a cookie wire rack at room temperature before serving:

    freshly baked eggnog cookies

    Enjoy a delicious cookie treat!

    Top Tips

    • Make sure to leave an even space or distance between each cookie when baking. It will prevent the cookies from sticking to each other after baking. Also, this cookie tends to spread out more, so always keep the distance enough for each cookie.
    • Do not overmix the cookie dough. After all the ingredients are well-combined, the mixing process should be done. Overmixing it would make the cookies rubbery.
    • For easy baking, use a nonstick baking sheet or silicon mats. If you do not have it, you can use a regular cookie sheet and just line it with parchment paper.
    • Use a stand mixer when making a larger batch of Eggnog cookies. It helps you to mix the ingredients evenly.
    • You can make the dough a day in advance and just freeze it. Remember to thaw them properly before baking them.

    FAQ

    More Recipes

    Here are more delicious cookie recipes that you should try:

    delicious Christmas Eggnog Cookies on a white plate
    5 from 3 votes
    Print Pin Recipe

    Christmas Eggnog Cookies Recipe

    Christmas Eggnog Cookies are an absolute holiday favorite, and this recipe will make it so easy for you to create delicious, soft, and chewy eggnog cookies!
    Prep Time10 minutes
    Cook Time20 minutes
    Refrigeration Time30 minutes
    Total Time1 hour
    Course: Dessert, Snack
    Cuisine: American
    Servings: 10 large cookies
    Calories: 327kcal
    Author: Lainey

    Equipment

    • mixing bowls
    • Whisk
    • cookie scooper
    • baking pan
    • oven
    • cookie rack

    Ingredients

    • 2 ¼ cups all purpose flour
    • ½ teaspoon cinnamon
    • 1 teaspoon nutmeg
    • 1 teaspoon baking powder
    • ¾ cup salted butter softened
    • 1 cup sugar
    • 2 egg yolks
    • 1 teaspoon vanilla extract
    • ½ cup eggnog

    Instructions

    • In a medium-sized bowl, mix flour, cinnamon, nutmeg, and baking powder, set aside.
    • In a large bowl, beat together the butter and sugar. Add egg yolks, and vanilla extract, and mix until well combined.
    • Gradually add the dry ingredients to the wet ingredients, alternating with the eggnog, and mix very well.
    • Cover with saran wrap and refrigerate for at least 30 minutes.
    • Using a cookie scooper, place the cookie dough balls on the baking pan with parchment paper and flatten.
    • Bake at 350F for 20–22 minutes for large cookies. Then, allow the cookies to cool on the cookie rack before serving.
    Leave a Comment
    Serving: 1large cookieCalories: 327kcalCarbohydrates: 43gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 83mgSodium: 161mgPotassium: 61mgFiber: 1gSugar: 21gVitamin A: 504IUVitamin C: 0.2mgCalcium: 55mgIron: 1mg

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    Nutella Cupcakes

    · 29 Comments

    These Nutella Cupcakes are to die for, it's quick and easy and very delicious!

    What is your favorite nutella recipe?!

    Let me know in the comments!

    nutella cupcakes for valentine's day

    Tips and Tricks for Making This Nutella Cupcakes Recipe: 

    • When checking if the Nutella cupcakes are baked to perfection, do the ever-reliable toothpick test! Just stick in a toothpick and if it comes out of the cupcake clean - meaning, without liquidy chocolate sticking to it, then the cupcake is perfectly done!
    • Sift, sift, sift! Sift all the dry ingredients especially the cocoa powder. Cocoa powder tends to clump when kept for some time so it's always best to sift them carefully before mixing them with the other ingredients.
    • If you want an extra added flavor to your Nutella cupcakes, you can mix in some chocolate hazelnut spread.
    • In mixing this cupcake batter, you can use a stand mixer to make the mixing process quicker.
    • Are you a Nutella fanatic? Well, frosting the cupcakes with Nutella instead of ganache would be a delicious idea!

    How to Make this Nutella Cupcakes Recipe:

    Before starting off with the mixing process, make sure to preheat oven to 350F and line your cupcake pan with cupcake liners.

    Let's begin!

    In a large bowl, cream together sugar and butter:

    mixing sugar and butter for Nutella cupcake recipe

    Add eggs and then mix:

    adding in large eggs to the sugar and butter mixture for Nutella cupcakes recipe

    The sugar and egg mixture should look like this:

    egg, sugar and butter mixed in a clear bowl for Nutella cupcake recipe

    Add the nutella and mix. The mixture should be smooth and should look like melted chocolate:

    egg, sugar, eggs and nutella mixed for Nutella cupcake recipe

    In a medium-size bowl, whisk together self-rising flour and unsweetened cocoa powder:

    cocoa powder and self-rising flour mixed in a clear bowl for nutella cupcake recipe

    Gradually add the dry ingredients switching off with the milk until everything is well combined:

    adding milk to the Nutella cupcake batter

    Place the batter into the cupcake liners and bake for 15-20 minutes:

    nutella cupcake batter in cupcake liners ready to be baked

    Do the toothpick test! If the toothpick comes out clean, then your Nutella cupcakes are baked perfectly!

    doing the toothpick test with the nutella cupcake

    Now, it's time to do the ganache!

    Place the chocolate chips in a bowl and pour in some warm heavy whipping cream:

    pouring in some warm heavy whipping cream to the chocolate chips

    I suggest that you stir it immediately in order to melt the chocolate chips:

    mixing the heavy whipping cream and chocolate chips

    The result should be silky smooth chocolate ganache! Yum! This is in itself a dessert for me, lol! Set this aside as you will use it later to top the Nutella cupcakes.

    silky smooth ganache for nutella cupcakes frosting

    Because I was baking these for Valentine's day, I decided to melt some candy melts and shaped them into hearts:

    candy melts formed into hearts

    Here you go! It's as simple as that! A very pretty Valentine's Day dessert or even for ordinary days when you feel like having a dessert made from scratch! Aren't they pretty?!?

    Valentine's day Nutella cupcakes decorated with candy melts

    Frequently Asked Questions for the Nutella Cupcakes Recipe:

    Q: Can I make this recipe into a cake instead of cupcakes?

    A: Sure, you can! Just use a cake pan instead of the individual cupcake liners.

    Q: Why do I need to use unsalted butter for this recipe?

    A: Basically, all recipes for cakes and cupcakes usually use unsalted butter. This will allow you to add salt if needed in the recipe and not make the end product too salty.

    Q: Should the butter in this recipe be kept in room temperature before mixing it in?

    A: Yes. By doing so, it will be much easier to mash and mix it with the other ingredients.

    freshly baked Nutella cupcakes
    5 from 3 votes
    Print Pin Recipe

    Nutella Cupcakes

    Ingredients

    • 1 cup sugar
    • ½ cup softened butter
    • 2 eggs
    • ½ cup Nutella
    • ½ cup milk
    • 2 cups self rising flour
    • ½ cup unsweetened cocoa powder

    Instructions

    • Preheat oven to 350F, prepare cupcake pans.
    • In a large bowl, cream together sugar and butter. Add eggs and then mix. Add nutella and mix.
    • In a medium size bowl whisk together self rising flour and unsweetened cocoa powder. Gradually add the dry ingredients switching off with the milk until everything is well combined.
    • Bake for 15-20 minutes.
    Leave a Comment

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    Addictive Peppermint Oreo Cookies

    · 16 Comments

    Looking for more holiday-themed desserts? Try my Easy Gingerbread Loaf, Delicious Vegan Eggnog, or Chiffon Cake!

    Addictive Peppermint Oreo Cookies on a white plate
    [feast_advanced_jump_to]

    Top Tip

    • For smoother batter blending, ensure your butter and cream cheese reach room temperature at least 20 minutes before incorporating them into your recipe.

    Substitutions

    • Peppermint Extract: If you don't have peppermint extract, you can substitute it with vanilla extract for a classic flavor. Alternatively, you can use other extracts such as almond or coconut for a different twist.
    • Chocolate Cookies: If you prefer a different flavor profile, you can use chocolate sandwich cookies or chocolate wafer cookies as a base for your cookies. You can then add other mix-ins such as chocolate chips, nuts, or dried fruit to customize the flavor.
    • Homemade Cookies: If you prefer to make homemade cookies from scratch, you can use your favorite cookie recipe and add peppermint extract or crushed candy canes to the dough for a festive twist. Just be sure to adjust the baking time and temperature accordingly.

    Variations

    • Peppermint Extract: Boost the flavor by adding peppermint extract for a stronger taste.
    • Crushed Candy Canes: Instead of using Oreo Cookies, you can crush regular Peppermint Oreo cookies and completely omit the peppermint crunch.
    • Chocolate Covered Peppermint: Dip cooled Peppermint Oreo Cookies halfway into melted chocolate (dark, milk, or white) and sprinkle crushed peppermint candies on top for a festive and decadent treat.

    Storage

    • Room Temperature: Store in an airtight container for up to one week.
    • Refrigerator: Store in an airtight container for a firmer texture, but bring to room temperature before serving.
    • Freezer: Freeze in a freezer-safe container for up to three months. Thaw at room temperature before enjoying.
    Peppermint Oreo Cookies on a white plate

    Ingredients

    Instructions

    Before starting to make the peppermint oreo cookie dough, preheat your oven to 350F and grease the baking sheet, or use a non-stick baking mat.

    In a large bowl, add cream cheese and mix, then add butter and mix:

    mixed ingredients for peppermint oreo cookies recipe

    Add egg, vanilla extract and mix until well combined:

    mixing egg and vanilla extract with other ingredients of peppermint oreo cookies in a clear mixing bowl

    Add cake mix and mix until well combined:

    peppermint oreo cookie dough mixed using a red rubber spatula

    Add peppermint crunch and dark chocolate chips:

    mixing chocolate chips and crushed candy cane to peppermint cookie dough

    Mix and add oreo chunks:

    peppermint oreo cookie dough mixed with crushed oreos in a mixing bowl

    Mix until well incorporated:

    peppermint cookie dough in a clear bowl

    Use a ¼ cup measuring scoop or a large cookie scooper to portion out the cookie dough. Flatten it with your fingers, like what I did below and bake for 15 minutes if making large cookies:

    flattening peppermint cookie dough balls using fingers on a baking tray

    Here are the baked peppermint oreo cookies! Let them cool completely in a cooling rack and keep them in your favorite cookie jars or any airtight container. Or better yet, eat them while they are fresh, lol!

    freshly baked peppermint oreo cookies on a baking mat

    I can't explain the happiness when I took a bite of the cookie and altogether, the delicious taste of chocolates, oreos, and peppermint candy just burst in my mouth! This recipe is really a crowd-pleaser. You can make these during Christmas family gatherings or even bring this as a dessert to potluck parties 🙂

    half-eaten peppermint oreo cookie

    The Andes Peppermint Crunch Baking Chips is a seasonal item and I found mine at my local Walmart, however, I have seen some at Target as well.

    The texture is very similar to baking chocolate chips and has a very subtle flavor.

    Andes Peppermint Crunch Baking Chips

    It doesn't matter which brand of White Cake Mix you use, as long as it is White Cake mix, below are some examples of how it's sold.  It's actually cheaper to purchase the cake mixes at your local grocery store because of ongoing sales.  For this recipe, I used the Pillsbury brand.

    Cake mix to be used as options for baking peppermint oreo cookies recipe

    Frequently Asked Questions

    Piles of Oreo Peppermint Cookies on a plate
    4.75 from 4 votes
    Print Pin Recipe

    Addictive Peppermint Oreo Cookies

    Discover the irresistible taste of Peppermint Oreo Cookies—a delectable fusion of Oreo cookies, peppermint, and chocolate that'll vanish in seconds, leaving everyone craving more!
    Prep Time10 minutes
    Cook Time17 minutes
    Total Time27 minutes
    Course: Dessert
    Cuisine: American, Filipino
    Servings: 12 cookies
    Calories: 290kcal
    Author: Lainey

    Ingredients

    • 4 oz cream cheese softened
    • ½ cup unsalted butter softened
    • 1 egg
    • ½ teaspoon vanilla extract
    • 1 (15.25) oz white cake mix
    • 1 cup peppermint crunch pieces
    • 1 cup dark chocolate chips
    • 1 cup oreo cookie chunks

    Instructions

    • Preheat oven to 350F, grease baking sheet or use baking mat.
    • In a large bowl, add cream cheese and mix, then add butter and mix. Add egg, vanilla extract and mix until well combined. Add cake mix and mix until well combined.
    • Add peppermint crunch and dark chocolate chips, mix add oreo chunks and mix until well incorporated.
    • Use a ¼ cup measuring scoop or a large cookie scooper to portion out the cookie dough, then place on the cookie sheet and flatten.
    • Bake for 15-17 minutes and transfer to a cookie rack to cool completely.
    Leave a Comment
    Serving: 1gCalories: 290kcalCarbohydrates: 30gProtein: 4gFat: 18gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 24mgSodium: 115mgPotassium: 144mgFiber: 1gSugar: 22gVitamin A: 151IUVitamin C: 0.1mgCalcium: 89mgIron: 2mg

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    I actually look forward to Mondays because of Cookie Mondays!  I have tried so many different types of cookies this past year, and I have really grown to LOVE cookies.  I think I'm officially addicted.

    Guys, I found another favorite cookie.  The Peppermint Oreo Cookie is a phenomenal cookie because this cookie includes mint, dark chocolate chips, and it's SIMPLE!  Remember, I'm all about making baking easy, so this cookie recipe is up my alley.  The Peppermint flavor is NOT strong, which is really nice because I don't like the mint overpowering the rest of the flavors.  I really hope you guys love this cookie as much as I do, please let me know if you do try this recipe!

    Recipe inspired by Inside BruCrew Life

    Gingerbread Chocolate Chip Cookies

    · 8 Comments

    Gingerbread Chocolate Chip Cookies are soft, chewy treats filled with warm spices and gooey chocolate chunks. This easy Christmas cookie recipe is perfect for anyone who loves classic gingerbread with a sweet twist. It’s cozy, rich, and dairy-free!

    If you love bold flavors, try our Mint Chocolate Chip Cookies for a fresh and cool bite. Craving something spiced and creamy? The Vanilla Chai White Chocolate Chip Cookies are a must-bake!

    White plate of Gingerbread Chocolate Chip Cookies
    [feast_advanced_jump_to]

    What are Gingerbread Chocolate Chip Cookies?

    Gingerbread Chocolate Chip Cookies are soft and chewy cookies with warm spices and sweet chocolate chips. They’re not a Filipino recipe but are loved around the world, especially during holidays. The mix of molasses and ginger gives them a unique flavor. These cookies smell like Christmas and taste even better!

    History of Gingerbread Chocolate Chip Cookies

    Gingerbread dates back to Europe in the Middle Ages, while chocolate chip cookies were invented in the U.S. in the 1930s. Combining the two came much later as a fun twist.

    Bakers wanted to blend spicy and sweet flavors. Now, it’s a cozy treat many love to make during the holidays using cookie dough balls, dark brown sugar, and a handy cookie scoop.

    Gingerbread Chocolate Chip Cookies on a white plate

    Substitutions

    • Molasses – Use date syrup or maple syrup if you don’t have molasses on hand.
    • Plant-based butter – Unsalted butter or coconut oil (solid) works well for a slightly different texture.
    • Brown sugar – Use coconut sugar or dark brown sugar for a deeper flavor.
    • All-purpose flour – Substitute with oat flour or a gluten-free blend.
    • Vegan chocolate chips – Try white chocolate chips, chopped dark chocolate, or carob chips for a unique twist.

    Recipe Variations

    • Gluten-free version – Use a 1:1 gluten-free flour mixture for a celiac-friendly cookie.
    • Spicier flavor – Add a pinch of cayenne pepper for a warm kick.
    • Chewy raisin version – Swap half the chocolate chips with raisins or chopped dates.
    • Nutty delight – Mix in chopped walnuts or pecans for extra crunch.
    • Frosted cookies – Drizzle with vegan white chocolate for a decorative touch.

    Storage

    • Store in an airtight container at room temperature for up to 5 days.
    • Freeze cookie dough balls for up to 3 months; bake directly from frozen, adding 2–3 minutes to the bake time.
    • Baked cookies can also be frozen in airtight containers for future snacking.

    Ingredients

    Listed below are all the ingredients you will need:

    See recipe card for quantities.

    Instructions

    In a large bowl, mix butter, brown sugar, and white sugar until light and fluffy.

    Hand held mixer in a large mixing bowl

    Add vanilla and molasses. Stir until smooth.

    Molasses added into the wet ingredients

    Mix in cinnamon, nutmeg, salt, ginger, cloves, baking soda, and baking powder.

    Baking soda and other ingredients in bowl

    Stir in the flour until a dough forms.

    Hand held mixer mixing flour and batter

    Fold in the vegan chocolate chips.

    Cookie dough with chocolate chips in bowl

    Chill the dough in the fridge for 1 hour. Preheat oven to 350°F (175°C). Line a baking sheet.

    Scoop dough onto the sheet using a tablespoon.

    Cookie dough balls on the baking tray

    Bake for 13–15 minutes or until golden at the edges.

    Baking tray of Gingerbread Chocolate Chip Cookies

    Let cookies cool before serving!

    Plate of chunky Gingerbread Chocolate Chip Cookies

    Hint: Letting the dough chill is key. It helps the spices meld and keeps the cookies from spreading too much. Don’t skip the chilling step!

    ⭐ Top Tip

    Use high-quality molasses and freshly ground spices for the best flavor. After baking, let the cookies rest for 5 minutes on the baking sheet before moving them.

    They continue to cook slightly and firm up. For ultra-soft cookies, slightly underbake and cool completely on a rack.

    FAQ

    More Recipes

    delicious holiday gingerbrad chocolate chip cookies on a white palte
    5 from 2 votes
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    Gingerbread Chocolate Chip Cookies

    Gingerbread Chocolate Chip Cookies are chewy and chocolatey. Perfect for the festive season or whenever you crave a cozy treat. Make yourself a delightful vegan-friendly twist on a classic favorite.
    Prep Time15 minutes
    Cook Time15 minutes
    Cool Time1 hour
    Total Time1 hour 30 minutes
    Course: Cookies, Dessert, Snack
    Cuisine: American
    Servings: 24 cookies
    Calories: 198kcal
    Author: Lainey

    Ingredients

    • 10 tablespoons Plant-based butter softened
    • ½ cup Brown sugar
    • ½ cup Granulated sugar
    • 1 tablespoon Vanilla extract
    • 5 tablespoons Molasses
    • ½ teaspoon Ground cinnamon
    • ¼ teaspoon Ground nutmeg
    • ½ teaspoon Salt
    • ¾ teaspoon Ground ginger
    • Pinch of Ground cloves
    • ½ teaspoon Baking soda
    • ¾ teaspoon Baking powder
    • 2 cups All-purpose flour
    • 1¾ cups Vegan dark chocolate chips

    Instructions

    • In a large bowl, cream together the plant-based butter, brown sugar, and granulated sugar until light and fluffy.
    • Add vanilla extract and molasses. Mix until smooth.
    • Add cinnamon, nutmeg, salt, ginger, cloves, baking soda, and baking powder. Mix until fully combined.
    • Gradually stir in the flour until the dough forms.
    • Fold in the vegan chocolate chips.
    • Chill the dough in the refrigerator for at least 1 hour.
    • Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or silicone mat.
    • Scoop 1-tablespoon portions of dough and place them on the baking sheet.
    • Bake for 13–15 minutes or until edges are lightly golden.
    • Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
    Leave a Comment

    Notes

    Recipe inspired by Baked by Rachel
    Serving: 1gCalories: 198kcalCarbohydrates: 27gProtein: 2gFat: 9gSaturated Fat: 7gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 13mgSodium: 139mgPotassium: 165mgFiber: 1gSugar: 16gVitamin A: 147IUVitamin C: 0.1mgCalcium: 63mgIron: 1mg

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    Storytelling Time!

    This brings me memories while growing up. I did not like Gingerbread Cookies because they didn't have chocolate in them.  It didn't even taste good! However, when I started baking A LOT, I started to like Gingerbread Cookies only because I started eating them not only once a year, but more than a few times during the holidays!

    I love this season! Not because of all the gifts that will be given or all the food that will be made or eaten, I love this season because there will be family get-togethers!  I get to hang out with my family and close family friends whom I haven't seen in ages. There is so much laughter, great memories, and of course, good food. These cookies will be a huge hit to share with the family, and one bite of the cookies will always bring back happy memories!

    Homemade Candy Cane Cake

    · 1 Comment

    This Candy Cane Cake is the perfect holiday treat, combining sweet vanilla, cool peppermint, and crunchy candy canes. With its bright red-and-white swirls, it’s a fun and festive dessert for Christmas parties or a cozy night at home!

    Looking for more Christmas dishes? Try my Christmas Tree Shortbread Cookies, Gingerbread Men Cookies, or my Easy Eggnog Cookies.

    Candy Cane Cake
    [feast_advanced_jump_to]

    Substituions

    • Granulated Sugar:
      • Coconut Sugar: For a lower glycemic index and slight caramel flavor.
      • Maple Syrup: For a liquid sweetener with a rich flavor (reduce liquid in the recipe slightly).
      • Brown Sugar: For a deeper, molasses-like taste.
    • Unsweetened Cocoa Powder:
      • Dutch-Processed Cocoa: For a smoother, less acidic flavor.
      • Carob Powder: For a caffeine-free, slightly sweeter alternative.
    • Vegetable Oil:
      • Coconut Oil: For a plant-based alternative with a coconut flavor.
      • Olive Oil: For a healthier option with a distinct taste.
      • Applesauce: For a low-fat alternative.
    • Vanilla Extract:
      • Almond Extract: For a nutty flavor (use sparingly).
      • Maple Syrup: For a sweet and rich flavor.
      • Vanilla Bean Paste: For a stronger, more authentic vanilla flavor.
    • Boiling Water:
      • Hot Coffee: To enhance the chocolate flavor.
      • Hot Milk: For a richer, creamier batter.
    • Whipped Topping:
      • Coconut Whipped Cream: For a dairy-free alternative.
      • Homemade Whipped Cream: Made with heavy cream or a dairy-free substitute.
      • Greek Yogurt: For a tangy, healthier topping.
    • Crushed Candy Canes:
      • Crushed Peppermint Candies: For a similar minty crunch.
      • White Chocolate Shavings: For a sweet, non-minty topping.
      • Sprinkles: For a colorful, festive alternative.

    Variations

    Mint Chocolate Cake

    • Ingredients: Add 1 teaspoon of peppermint extract to the batter and garnish with extra crushed candy canes or mint leaves.
    • Flavors: A refreshing twist that pairs perfectly with the chocolate base.

    Mocha Chocolate Cake

    • Ingredients: Replace the boiling water with hot coffee and add 1 teaspoon of espresso powder to the dry ingredients.
    • Flavors: Enhances the chocolate flavor with a rich coffee undertone.

    Storage

    • At Room Temperature:
      • Store the candy cane cake in an airtight container or cover it tightly with plastic wrap.
      • Keep it in a cool, dry place for up to 2 days to maintain freshness.
    • In the Refrigerator:
      • If you need to store the cake longer, place it in an airtight container or wrap it securely with plastic wrap and aluminum foil.
      • Refrigerate for up to 5 days. Bring the cake to room temperature before serving for the best flavor and texture.
    • In the Freezer:
      • For longer storage, wrap individual slices or the whole cake tightly in plastic wrap, followed by a layer of aluminum foil.
      • Place the wrapped cake in a freezer-safe bag or container.
      • Freeze for up to 2 months. Thaw in the refrigerator overnight and bring to room temperature before serving.
    Candy Cane Cake for Christmas

    Ingredients

    Ingredients

    Preheat your oven to 350°F. Gather all your ingredients and lay them out. This will save you time and make sure you have everything ready.

    Grease two 9-inch round cake pans, then line them with parchment paper.

    In a large bowl, combine the sugar, flour, salt, baking soda, baking powder, and cocoa powder. Stir until everything is mixed together:

    dry ingredients of candy cane cake

    Make a well in the center of the dry ingredients. Add the eggs, milk, oil, and vanilla extract. Mix well until the batter is smooth and lump-free:

    adding the eggs and oil to the dry ingredients pf candy cane cake

    Slowly pour in the boiling water while mixing. The batter will thin out, but that’s normal. Keep mixing until it’s fully combined:

    adding hot water to the batter of candy cane cake

    Divide the cake batter evenly between the two pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean:

    candy cane cake batter in baking pans

    Once baked, take the cakes out of the oven and let them cool in the pans for about 10 minutes. Then transfer them to a wire rack to cool completely for 30-45 minutes:

    slicing the cake in half

    Carefully slice each cake layer in half horizontally. Spread whipped topping between each layer and on top of the cake. Sprinkle crushed candy canes on top for a festive touch:

    frosting the candy cane cake

    Chill the cake in the fridge before serving for the best flavor:

    a slice of candy cane cake from the layer

    I really hope you will make this cake and serve to your family and friends <3

    More Holiday Recipes:

    FAQ

    5 from 1 vote
    Print Pin Recipe

    Candy Cane Cake

    This Candy Cane Cake is easy to make and packed with holiday cheer! With fluffy chocolate cake, a hint of peppermint, and crunchy candy cane pieces, it’s the perfect mix of soft, sweet, and festive.
    Prep Time20 minutes
    Bake Time35 minutes
    Total Time55 minutes
    Course: Dessert
    Cuisine: American
    Servings: 12
    Calories: 3377kcal
    Author: Lainey

    Ingredients

    • 1 ¾ cups all-purpose flour
    • 1 ½ cups granulated sugar
    • ¾ cup unsweetened cocoa powder
    • 1 ½ teaspoons baking soda
    • 1 ½ teaspoons baking powder
    • 1 teaspoon salt
    • 2 large eggs
    • 1 cup milk
    • ½ cup vegetable oil
    • 1 tablespoon vanilla extract
    • 1 cup boiling water
    • 2 (8 oz) whipped topping or 1 (16 oz) whipped topping
    • Crushed candy canes

    Instructions

    • Preheat the oven to 350°F (175°C). Grease two 9-inch round pans and line them with parchment paper.
    • In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Stir until evenly mixed.
    • Make a well in the center of the dry ingredients and add the eggs, milk, oil, and vanilla extract. Mix for about 2 minutes until smooth and lump-free.
    • Slowly pour in the boiling water while mixing. The batter will be thin.
    • Divide the batter evenly between the prepared pans and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
    • Let the cakes cool for 10 minutes in the pans, then transfer to a wire rack to cool completely for 30-45 minutes.
    • Spread whipped topping on the top and between the cake layers. Sprinkle crushed candy canes over the top.
    • Chill the cake in the refrigerator before serving. Enjoy your festive holiday treat! 🎄
    Leave a Comment

    Notes

    Recipe inspired by Hershey's Chocolate Cake
    Serving: 1gCalories: 3377kcalCarbohydrates: 519gProtein: 54gFat: 137gSaturated Fat: 30gPolyunsaturated Fat: 66gMonounsaturated Fat: 33gTrans Fat: 1gCholesterol: 357mgSodium: 4855mgPotassium: 1730mgFiber: 30gSugar: 315gVitamin A: 871IUCalcium: 831mgIron: 22mg

    Watch The Recipe Video!

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    I cannot believe I started making Christmas desserts already and it's not even Thanksgiving! I actually blame my brother and sisters because they have been playing Christmas music ALL DAY LONG!  I'm just kidding, I actually wanted to start baking Christmas desserts weeks ago, but I thought it was too soon.  And since Thanksgiving is less than a week away, I thought why not?

    The combination of the candy canes, chocolate cake, and whipped topping is VERY delightful!  The peppermint gives a holiday taste, at the same time it's not very strong because the chocolate cake balances it.  I look forward to baking more holiday desserts.  If you do make any of my recreation, please #SBholidaybaking!

    Pumpkin Pie

    · Leave a Comment

    I've been a huge fan of apple pie or anything apple dessert related.  So when I was introduced to pumpkin pie or pumpkin itself, I did not like it until three years ago.  My friend was hosting a cooking class and she introduced me to vegan pumpkin pie with vegan whipped cream, thus began my love for pumpkin pie.  If I could not get my hands on vegan pumpkin pie, I was happy with the regular pumpkin pie and it got to the point where I preferred the regular pumpkin pie.

    Then recently, I asked on my Facebook page, what kind of videos did you want to see and  one of my viewers suggested to add cream cheese to the pumpkin pie.

    Screen Shot 2014-11-17 at 9.17.33 PM

     

    She was right, it did taste pretty AMAZING!

    pumpkin pie

    For a step-by-step tutorial of this recipe you can watch my video tutorial below. SUBSCRIBE TO MY YOUTUBE CHANNEL and never miss a recipe! (It’s free!) and new video posts on FRIDAYS !

    Watch the Step by Step Video:

    Pumpkin Pie

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    Print Pin Recipe

    Pumpkin Pie

    Ingredients

    • 3 oz cream cheese softened
    • ½ cup corn syrup
    • ½ teaspoon vanilla extract
    • 1 cup pure pumpkin
    • ½ cup evaporated milk
    • ¼ cup granulated sugar
    • 2 teaspoons pumpkin pie spice
    • 2 eggs
    • 1 unbaked 9-inch pie

    Instructions

    • Preheat oven to 325F.
    • In a bowl, add cream cheese and beat until light and fluffy. Add corn syrup, vanilla extract and continue mixing until well incorporated. Set aside the bowl.
    • In another bowl, add pure pumpkin, evaporated milk, sugar, pumpkin pie spice, eggs, and mix until well combined. Add to uncooked pie crust, then drop spoonfuls of cream cheese.
    • Bake for 50-60 minutes.
    • Cool for 1 hour or best overnight.
    Leave a Comment
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    Apple Monkey Bread

    · 1 Comment

    freshly baked Apple Monkey Bread

    Tips and Tricks for Making This Apple Monkey Bread Recipe: 

    • Serve this as a perfect Thanksgiving dessert and also a delicious sweet treat on a Christmas morning!
    • Before using the canned dough, make sure it is thawed thoroughly. It will ensure a nicely baked apple monkey bread.
    • If you want to use fresh apples for this recipe, you can use diced green apples since it is best for baking.

    How to Make this Apple Monkey Bread Recipe:

    Before mixing and assembling the apple monkey bread, preheat oven to 350F. It will save you a lot of prep time.

    Now you are ready. Let's begin!

    Generously spray a Bundt pan with nonstick cooking spray:

    generously sprayed bundt baking pan for apple monkey bread

    In a large bowl, mix the melted unsalted butter, sugar, and the ground cinnamon:

    melted butter, cinnamon and brown sugar in a large box for apple monkey bread recipe

    Add apple pie filling and mix until incorporated:

    apple pie filling mixed to the cinnamon mixture

    Cut the dough pieces into 4 pieces:

    canned biscuit dough cut into four

    Arrange half of the bread dough (1 can) in the pan and add half of the apple mixture onto the dough:

    layer of canned dough and apple pie filling

    Add the rest of the bread dough in the pan and add the remaining apple mixture onto the dough and bake for 40-45 minutes:

    adding another layer of canned dough of the apple monkey bread

    The wait is over, Simply Bakers! Woot! Is your kitchen smelling delicious? Mine did!

    freshly baked apple monkey bread

    What are your favorite drinks to go with apple monkey bread? Mine is surely coffee!

    upclose shot of the freshly baked apple monkey bread
    refrigerated bread dough
    Thanksgiving Apple Monkey Bread step by step guide

    Frequently Asked Questions for the Apple Monkey Bread Recipe:

    Q: How many servings does this apple pull apart bread have?

    A: This apple monkey bread has a yield of up to 6 to 8 servings.

    Q: Can I use fresh apples for this recipe?

    A: Yes you can. Apples cook fast and you can just use it the way we used the apple pie filling. It will just cook along with the bread.

    Q: I do not have a bundt pan. Can I use a regular loaf pan instead?

    A: Yes you can. Layer the ingredients the same as we did when using a bundt pan.

    Q: What is the best occasion to serve this apple monkey bread?

    A: This is perfect for Thanksgiving breakfast and Christmas mornings. It will make your house smell incredibly good!

    4 from 1 vote
    Print Pin Recipe

    Apple Monkey Bread

    Ingredients

    • 2 cans of refrigerated dough bread
    • 2 tablespoons butter melted
    • 1 teaspoon vanilla extract
    • ⅓ cup brown sugar
    • 1 teaspoon cinnamon
    • 1 ⅓ cups apple pie filling chopped

    Instructions

    • Preheat oven to 350F, generously spray a Bundt pan with non stick spray.
    • In a large bowl, add apple pie filling, sugar, cinnamon, and mix. Add pie filling and mix until incorporated.
    • Cut the dough pieces into 4 pieces and arrange half of the bread dough (1 can) in the pan. Add half of the apple mixture onto the dough. Add the rest of the bread dough in the pan and add the remaining apple mixture onto the dough.
    • Bake for 40-45 minutes.
    Leave a Comment

    Watch The Recipe Video!

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    BEST Vanilla Chai White Chocolate Chip Cookies

    · 5 Comments

    These BEST Vanilla Chai White Chocolate Chip Cookies are soft, slightly chewy on the sides and has a deep flavor from the chai spices and delicious twist from the chocolate chips!

    Vanilla Chai White Chocolate Chip Cookies on a white plate

    Hands down, the BEST Vanilla Chai White Chocolate Chip Cookies of all time. Thank you, Hetal from Pretty Polymath for sharing this delicious wonderful recipe!

    Tips and Procedures: 

    • Make sure to give an even space or distance between each cookie when baking. It will prevent the cookies from sticking to each other after baking. Also, this cookie tends to spread out more so always keep the distance enough for each cookie.
    • Always chill this cookie dough before baking. By doing so, you will have plumper cookies and it improves the texture of the cookies.
    • Do not over mix the cookie dough. After all the ingredients are well-combined, then the mixing process should be done. Overmixing it would make the cookies rubbery.
    • For easy baking, use a nonstick baking sheet. If you do not have it, you can use a regular cookie sheet and just line it with parchment paper.
    • Do you have vanilla beans at home? You can use that instead of the vanilla extract. The fresh vanilla smells so much better than the bottled one.

    How to Make these BEST Vanilla Chai White Chocolate Chip Cookies:

    These are the BEST Vanilla Chai White Chocolate Chip Cookies ingredients that you will need:

    • butter
    • white sugar
    • brown sugar
    • eggs
    • vanilla extract
    • all-purpose flour
    • baking soda
    • salt
    • ground cinnamon
    • ground cloves
    • ground nutmeg
    • ground ginger
    • ground cardamom
    • slivered blanched almonds
    • white chocolate chips

    Preheat oven to 350F, grease cookie sheet.

    In a large bowl, cream together your butter, white sugar, brown sugar until nice and fluffy:

    mixing the butter and sugar using a handheld mixer

    Add the eggs and vanilla until everything is incorporated:

    mixing eggs and vanilla to the wet ingredients of the Vanilla Chai White Chocolate Chip Cookies

    In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, nutmeg, ginger, and cardamom:

    adding the chai spices to the flour

    Add the flour mixture to the creamed butter in 2 additions, mixing well in between:

    mixing the dry and wet ingredients of the Vanilla Chai White Chocolate Chip Cookies using a handheld mixer

    Add the slivered almonds and white chocolate chips and mix:

    adding the white chocolate chips and slivered almonds to the cookie dough

    Scoop the dough onto a baking sheet and bake for 15 minutes if making large cookies:

    ready to bake Vanilla Chai White Chocolate Chip Cookies on a baking sheet

    Here they are! Freshly baked BEST Vanilla Chai White Chocolate Chip Cookies! Yum!

    freshly baked These BEST Vanilla Chai White Chocolate Chip Cookies on a white plate

    Frequently Asked Questions:

    Q: Can you freeze the cookies once baked?

    A: Yes, for sure! Just carefully thaw them before serving.

    Q: Can I replace vanilla extract with the vanilla bean?

    A: Yes, you can use a vanilla bean. The fresher the ingredients, the better!

    Q: How far in advance can I make the dough?

    A: You can make the dough a day in advance and just freeze it. Remember to thaw it properly before baking them.

    Q: How many cookies does this recipe make?

    A: I made 10 large Gingerbread Chocolate Chip Cookies using this recipe.

     

    Here are more delicious cookie recipes that you should try:

    delicious Vanilla Chai White Chocolate Chip Cookies on a white cake tray
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    Vanilla Chai White Chocolate Chip Cookies

    These BEST Vanilla Chai White Chocolate Chip Cookies are soft, slightly chewy on the sides and has a deep flavor from the chai spices and delicious twist from the chocolate chips!
    Author: Lainey

    Ingredients

    • 14 tbsp butter
    • ½ cup white sugar
    • 1 cup brown sugar
    • 2 eggs
    • 1 tsp vanilla extract
    • 2 ½ cup all purpose flour
    • 1 tsp baking soda
    • 1 tsp salt
    • ½ tsp ground cinnamon
    • ¼ tsp ground cloves
    • ¼ tsp ground ground nutmeg
    • ¼ tsp ground ginger
    • ¼ tsp ground cardamom
    • ½ cup slivered blanched almonds
    • ¾ cup of white chocolate chips

    Instructions

    • Preheat oven to 350F, grease cookie sheet.
    • In a large bowl, cream together your butter, white sugar, brown sugar until nice and fluffy. Add the eggs and vanilla until everything is incorporated.
    • In separate bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, nutmeg, ginger, and cardamom.
    • Add the flour mixture to the creamed butter in 2 additions, mixing well in between.
    • Add the slivered almonds and white chocolate chips and mix.
    • Scoop the dough onto a baking sheet and bake for 15 minutes if making large cookies.
    Leave a Comment

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    If you’ve tried this or any other of my recipes, don’t forget to rate the recipe and to leave me a comment. I love hearing from you!

    Soft Chocolate Chip Cookie Recipe with Pudding

    · 11 Comments

    These Soft Chocolate Chip Cookies with Pudding will make your favorite cookie seem ordinary. With their irresistibly chewy texture, delightful flavor, and foolproof method, everyone will be asking for this recipe!

    Looking for more addicting cookie recipes? Try my Chocolate Caramel Cookies or my Espresso Brownie Cookies.

    soft chocolate chip cookies with pudding on a white table
    [feast_advanced_jump_to]

    Top Tip

    Elevate the cookies by by incorporating chocolate chunks into the mix.

    Variations

    • Double Chocolate: Add cocoa powder to the dough for a double chocolate experience.
    • Butterscotch Chips: Elevate the flavor, adding an extra delicious dimension to the cookies.
    • Nutty Delight: Mix in chopped nuts such as walnuts, pecans, or almonds for added crunch and flavor.
    • Mint Chocolate Chip: Add mint extract to the dough and use mint chocolate chips for a refreshing twist.
    • White Chocolate Macadamia: Replace the chocolate chips with white chocolate chips and add chopped macadamia nuts for a decadent treat.
    • Oatmeal Raisin: Substitute half of the chocolate chips with raisins and add rolled oats to the dough for a classic oatmeal raisin flavor.
    • Peanut Butter Swirl: Swirl peanut butter into the dough before baking for a rich and creamy addition.
    • Toffee Crunch: Fold in crushed toffee bits or chopped Heath bars for a delightful toffee flavor and crunchy texture.
    • S'mores: Mix in crushed graham crackers, mini marshmallows, and chocolate chunks for a campfire-inspired treat.
    • Coconut Bliss: Add shredded coconut to the dough for a tropical twist.
    • Caramel Drizzle: Drizzle caramel sauce over the baked cookies for a sweet and gooey finish.

    Substitutions

    • Salt: If you don't have course salt, feel free to use regular salt.
    • Pudding Mix: If you don't have pudding mix, you can substitute it with an equal custard powder for a similar texture.
    • Butter: Instead of butter, you can use an equal amount of margarine or shortening for a dairy-free option.
    • Flour: Substitute all-purpose flour with whole wheat flour or a gluten-free flour blend for dietary preferences. (I have not tried this yet, but others have said this worked.)
    • Chocolate Chips: Feel free to use any type of chocolate chips you prefer, such as milk chocolate, dark chocolate, or semi-sweet chocolate chips. You can also chop up a chocolate bar into chunks for a homemade touch.
    • Vanilla Extract: If you're out of vanilla extract, you can use almond extract or maple extract for a different flavor profile.
    • Egg: If you're vegan or allergic to eggs, you can use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) or a commercial egg replacer according to package instructions.
    • Nuts: If you're allergic to nuts or prefer not to use them, simply omit them from the recipe or substitute with seeds like sunflower seeds or pumpkin seeds for added crunch.
    chocolate chip cokies

    Storage

    • Room Temperature: Place the cookies in an airtight container or resealable plastic bag at room temperature for up to 3-4 days. Ensure they are completely cooled before storing to prevent moisture buildup.
    • Freezer: If you want to store the cookies for longer periods, you can freeze them. Place the cookies in a single layer on a baking sheet and freeze until firm, then transfer them to a freezer-safe container or bag. They can be stored in the freezer for up to 2-3 months.
    • Thawing: When ready to enjoy, place the frozen cookie dough on a cookie sheet and bake for 3-4 minutes longer than written.
    • Layering: If stacking cookies in a container, place a sheet of parchment paper between layers to prevent them from sticking together.

    Ingredients

    • unsalted butter
    • brown sugar
    • granulated sugar
    • large eggs
    • vanilla extract
    • instant vanilla pudding
    • all purpose flour
    • baking soda
    • course sea salt
    • chocolate chips

    Instructions

    Preheat oven 350F, grease cookie sheets with oil or use parchment paper or a baking mat. In a large bowl or a stand-mixer, add butter, sugars, and mix until light and fluffy. Add eggs, vanilla extract mix, then add vanilla pudding, set aside.

    sugar and butter mixed with beaters in a glass bowl

    In another bowl, add flour, baking soda, salt and mix until well combined.

    a glass bowl with flour with a whisk

    Stir in the dry ingredients (flour mixture) into the wet ingredients and mix.

    cookie dough with chocolate chips in a glass bowl

    Using ⅛ cup or a large cookie scoop, place dough on cookie sheets and bake in the middle racks for 13-15 minutes.

    cookies on a baking sheet sprinkled with course sea salt

    Place cookies on a cookie sheet to completely cool and enjoy with a cup your favorite cold glass milk.

    FAQ

    soft chocolate chip cookies
    5 from 2 votes
    Print Pin Recipe

    Soft Chocolate Chip Cookie Recipe with Pudding

    Prepare to be amazed by these Soft Chocolate Chip Cookies with Pudding! Their irresistibly chewy texture, delightful flavor, and foolproof method will have everyone begging for the recipe!
    Prep Time10 minutes
    Bake Time15 minutes
    Total Time25 minutes
    Course: Dessert
    Cuisine: American, Filipino
    Servings: 1 dozen
    Calories: 4988kcal

    Ingredients

    • 1 cup unsalted butter soften
    • ¾ cups brown sugar
    • ¾ cups white sugar
    • 2 large eggs
    • 2 teaspoons vanilla extract
    • 1 (3.4) oz instant vanilla pudding
    • 2 ¼ cups all purpose flour
    • 1 teaspoon baking soda
    • 1 ½ teaspoons coarse sea salt
    • 2 cups semi sweet chocolate chips*

    Instructions

    • Preheat oven 350F, grease cookie sheets with oil or use parchment paper or a baking mat.
    • In a large bowl or a stand-mixer, add butter, sugars, and mix until light and fluffy. Add eggs, vanilla extract mix, then add vanilla pudding, set aside.
    • In another bowl, add flour, baking soda, salt and mix until well combined. Stir in the dry ingredients (flour mixture) into the wet ingredients and mix.
    • Using ⅛ cup or a large cookie scoop, place dough on cookie sheets and bake in the middle racks for 13-15 minutes.
    • Place cookies on a cookie sheet to completely cool and enjoy with a cup your favorite cold glass milk.
    Leave a Comment

    Notes

    *I love chocolate,  so you're welcome to reduce it to 1 cup if you prefer.
    Serving: 1gCalories: 4988kcalCarbohydrates: 602gProtein: 54gFat: 262gSaturated Fat: 158gPolyunsaturated Fat: 12gMonounsaturated Fat: 71gTrans Fat: 8gCholesterol: 870mgSodium: 11701mgPotassium: 1690mgFiber: 21gSugar: 226gVitamin A: 6298IUCalcium: 398mgIron: 27mg

    Watch The Recipe Video!

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    I've discovered a new favorite chocolate chip cookie recipe, featuring a secret ingredient: instant vanilla pudding mix. Many bakeries use this trick to achieve a soft and chewy texture. I hope you enjoy it as much as I do!

    Dirt Pudding with Gummy Worms

    · 2 Comments

    Looking for a yummy dessert? Try Dirt Pudding with Gummy Worms! It brings back childhood memories with chocolate pudding, crushed Oreos, and fun gummy worms. It's super easy and tastes great!

    This was inspired by my other Halloween recipes on this site: Pretzel Pumpkins, Halloween Donuts, and No Bake Halloween Treats.

    dirt pudding on serving bowls

    Dirt Pudding with Gummy Worms is a hit year-round, but it's especially popular for Halloween parties and themed birthday celebrations. Its playful presentation and spooky vibe make it a perfect addition to any festive occasion for adults and kids alike.

    [feast_advanced_jump_to]

    Ingredients

    Listed below are all the ingredients you will need:

    • chocolate pudding
    • crushed oreos
    • cold milk
    • whipped topping like cool whip
    • gummy worms
    • candy pumpkins
    • chocolate covered strawberries

    See recipe card for quantities.

    Instructions

    added milk to chocolate pudding in a large bowl

    In a large bowl combine chocolate pudding and milk.

    Whisked chocolate and milk mixture.

    Whisk together the chocolate and milk mixture.

    Added in whipped topping to mixture

    Add in whipped topping until well combined and batter is thick. Set aside or chill for five minutes.

    added oreo cookie crumbs as toppings to dirt pudding cup

    Place batter into dirt pudding cups and topped with oreo cookie crumbs.

    Dipped strawberries into pumpkin colored chocolate

    Dip strawberries into pumpkin colored chocolate.

    Rested strawberries on parchment paper

    Rest strawberries on parchment paper.

    added chocolate covered strawberries. candy pumpkins, and candy pumpkins to cups and tray

    Decorate dirt pudding cups or tray with chocolate covered strawberries. candy pumpkins, and candy pumpkins.

    dirt pudding with gummy worms on dessert cups

    Serve in individually dirt cups or in a large tray.

    Substitutions

    • Swap chocolate pudding for vanilla pudding
    • Try golden Oreos or chocolate sandwich cookies instead of regular Oreos
    • Save time with instant chocolate pudding mix

    Variations

    • Bake in a flower pot for a charming presentation at a birthday party
    • Serve with a small shovel or sand toy for added fun
    • Add a cream cheese mixture between layers for extra richness
    • Dust with powdered sugar for sweetness
    • Sprinkle a pinch of salt over gummy worms for a surprising flavor boost
    dirt pudding with gummy worms on dessert cups

    Storage

    Store leftover Dirt Pudding in the fridge, covered with plastic wrap or in an airtight container. It'll stay fresh for 3-4 days, but be sure to keep it covered to prevent drying out. Simply grab a spoon and enjoy a chilled treat whenever you crave a sweet snack!

    Top Tips

    • Letting the pudding mixture rest helps it set properly.
    • Get creative with toppings like candy pumpkins or chocolate-covered strawberries.

    FAQ

    What is in instant pudding mix?

    Instant pudding mix usually has sugar, modified cornstarch, cocoa powder, and artificial flavors.

    What is the history of dirt pudding?

    Dirt pudding started in the 1970s as a fun dessert loved for its playful look and yummy flavor.

    Why is it called dirt cake?

    It's called dirt cake because it looks like dirt when you make it. You layer chocolate pudding and crushed cookies to look like soil, then add gummy worms for a fun twist!

    yummy oreo dirt pudding with gummy worms and pumpkin candy
    dirt pudding on serving bowls
    5 from 4 votes
    Print Pin Recipe

    Dirt Pudding with Gummy Worms

    Looking for a fun and nostalgic dessert? Try Dirt Pudding with Gummy Worms! It's like a trip down memory lane to your childhood. This treat mixes chocolate pudding, crushed Oreos, and playful gummy worms for a delicious and easy-to-make dessert.
    Prep Time20 minutes
    Total Time20 minutes
    Course: Desserts
    Cuisine: American
    Servings: 4 servings
    Calories: 387kcal

    Ingredients

    • 1 3.9 oz chocolate pudding
    • 1 cup crushed oreos
    • 2 cups milk cold
    • 8 oz whipped topping
    • gummy worms
    • candy pumpkins
    • chocolate covered strawberries

    Instructions

    • In a large bowl add chocolate pudding, milk, and whipped topping until well combined and batter is thick. Set aside for five minutes.
    • Add crushed oreos as ground dirt topping.
    • Decorate with chocolate covered strawberries. candy pumpkins, and candy pumpkins.
    • Serve individually or in a large tray.
    Leave a Comment
    Serving: 1gCalories: 387kcalCarbohydrates: 48gProtein: 8gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 16mgSodium: 246mgPotassium: 334mgFiber: 1gSugar: 36gVitamin A: 240IUCalcium: 199mgIron: 5mg

    Watch The Recipe Video!

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    Halloween Peanut Butter Cupcakes

    · 10 Comments

    These Halloween Peanut Butter Cupcakes are spooky and super fun to make! It's perfect for any baking or party with kids. They're rich, peanut buttery, and filled with chocolate surprises!

    Love baking? Make our delicious Cassava Cake and Carrot Cake Cupcakes - both full of flavor and fun!

    Halloween Peanut Butter Cupcakes on a tray
    [feast_advanced_jump_to]
    New CB Disclosure 400px wide

    TRICK OR TREAT? Halloween is around the corner, yes! And if you're like me, you are probably scrambling to come up with something easy and fun to taste.

    I joined with #CollectiveBias to share with you a fun and easy recipe using candy I got from Walmart! Also, don't forget to check out Flavorful Moments for more creative ideas!

    Why You’ll Love This Recipe

    These Chocolate Peanut Butter Cupcakes are beginner-friendly. It's also very fun for all ages. They’re rich, moist, and full of chocolate and peanut butter flavor—the ultimate candy in chocolate cupcakes form!

    This mixture is not only tasty but also easy to customize. You don’t need any fancy tools. You can use the muffin tin, wire rack, double boiler, or any mixer you have. It's up to you! The frosting is simple to mix and spread, too!

    Peanut butter adds protein and healthy fats, making each bite a little more satisfying. Great for quick energy during busy fall days!

    Ingredients

    Listed below are all the ingredients you will need:

    See the recipe card for quantities.

    Instructions

    Prepare the Oven and Pan

    1. Preheat oven to 350°F (175°C).

    2. Line a cupcake pan with cupcake liners and set aside.

    Make the Cupcake Batter

    3. In a large mixing bowl, cream together butter, peanut butter, chocolate spread, and brown sugar until light and fluffy.

    Mixing bowl with ingredients and a hand mixer

    4. Gradually add eggs and vanilla extract. Mix until smooth.

    5. Add all-purpose flour and baking soda, then mix until just combined.

    Assemble and Bake

    6. Scoop about 1 tablespoon of batter into each cupcake liner.

    7. Place 1–2 pieces of Nestlé chocolate in the center.

    Nestle chocolate piece added to each cupcake

    8. Cover each with 2 more tablespoons of batter to fully enclose the chocolate.

    9. Bake for 20 minutes or until a toothpick inserted in the edge comes out clean.

    10. Let cool completely before frosting.

    Make the Frosting

    11. In a bowl, beat Cream cheese and butter until smooth.

    12. Gradually add powdered sugar, mixing continuously until light and fluffy.

    Cream cheese, butter and sugar in a bowl

    Frost and Decorate

    13. Once cupcakes are completely cooled, frost generously using a spoon or piping bag.

    14. Decorate with more mini chocolates or Halloween toppings if desired.

    Simple Halloween Peanut Butter Cupcakes to serve

    Substitutions & Variations

    • Ingredient Swap
      No chocolate spread? Use Nutella or even more peanut butter.
      Swap cream cheese for Greek yogurt if needed.
    • Variation
      You can also use gluten-free flour to make them GF-friendly.
    • Mistake to Avoid
      Don’t overmix the batter—this makes the cupcakes dense instead of fluffy.
    • Storage Tips
      • These ingredients do/don't stand up well to freezing for X days/weeks/months.
      • Store the wet ingredients (lettuce, tomato, onion) separately from the dry ingredients (buns) in the fridge, and recombine when ready. Good for 2-3 days.
    Halloween Peanut Butter Cupcakes with fun Halloween toppers

    FAQs

    Halloween Peanut Butter Cupcakes with fun Halloween toppers
    No ratings yet
    Print Pin Recipe

    Halloween Peanut Butter Cupcakes

    Make yourselves an easy and fun to assemble Halloween Peanut Butter Cupcakes! It's perfect for any occasion that involves scaring!
    Prep Time20 minutes
    Cook Time20 minutes
    Total Time40 minutes
    Course: Dessert, Snacks
    Cuisine: American
    Servings: 12 cupcakes
    Calories: 478kcal
    Author: Lainey

    Ingredients

    For the Cupcakes:

    • ½ cup Butter softened
    • ⅓ cup Peanut butter
    • ⅓ cup Chocolate spread*
    • 1 ⅓ cups Brown sugar
    • 2 teaspoons Vanilla extract
    • 4 Eggs
    • 2 cups All-purpose flour
    • 1 ½ teaspoons Baking soda
    • Assorted Nestlé chocolate for filling

    For the Frosting:

    • 4 ounces Cream cheese softened
    • ½ stick Butter softened
    • 2 ½ cups Powdered sugar

    Instructions

    Prepare the Oven and Pan

    • Preheat oven to 350°F (175°C).
    • Line a cupcake pan with cupcake liners and set aside.

    Make the Cupcake Batter

    • In a large mixing bowl, cream together Butter, Peanut Butter, Chocolate Spread, and Brown Sugar until light and fluffy.
    • Gradually add Eggs and Vanilla Extract. Mix until smooth.
    • Add All-Purpose Flour and Baking Soda, then mix until just combined.

    Assemble and Bake

    • Scoop about 1 tablespoon of batter into each cupcake liner.
    • Place 1–2 pieces of Nestlé Chocolate in the center.
    • Cover each with 2 more tablespoons of batter to fully enclose the chocolate.
    • Bake for 20 minutes or until a toothpick inserted in the edge comes out clean.
    • Let cool completely before frosting.

    Make the Frosting

    • In a bowl, beat Cream Cheese and Butter until smooth.
    • Gradually add Powdered Sugar, mixing continuously until light and fluffy.

    Frost and Decorate

    • Once cupcakes are completely cooled, frost generously using a spoon or piping bag.
    • Decorate with more mini chocolates or Halloween toppings if desired.
    Leave a Comment

    Notes

    *Note: If omitting chocolate spread, increase Peanut Butter to ⅔ cup.
    Serving: 1gCalories: 478kcalCarbohydrates: 72gProtein: 7gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 84mgSodium: 290mgPotassium: 166mgFiber: 1gSugar: 54gVitamin A: 443IUCalcium: 56mgIron: 2mg

    Watch The Recipe Video!

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    Recipes for Every Moment

    The scariest holiday is around the corner? These Halloween Peanut Butter Cupcakes are festive, fun, and totally kid-approved!

    Storytelling Time!

    I have always enjoyed eating Nestle Crunch. However, my parents limited all the chocolate candy I ate growing up. So that meant whenever I got a chance to eat Nestle Crunch, I ate so much. Oddly enough, I never got tired of eating it.

    Growing up, I loved going to birthday parties because I could eat all the candy I want without my parents knowing.  One time at a birthday party, there was a pinata and it was my turn to hit it. Oh boy, I hit it so hard and all the candy went flying everywhere. I threw my bat and grabbed all the candy I could. I didn't realize I hit another girl and my mom made me give my candy to her. I was so sad because it was all the good candy like Butterfingers and Babe Ruth.

    Looking back, I'm very thankful my parents limited all the candy I ate, because now I really enjoy eating it.  One of my favorite things to do with the Nestle Chocolates is bake cupcakes or cookies with them!

    Interested in getting some chocolates at a decent price? Head over to Walmart!

    shopping for chocolates at Walmart

    You cannot miss the aisle because it's full of Halloween chocolates.

    walmart aisle

    95 pieces of candy for less than $10!! Get it while you can! #treats4all

    chocolates and butterfinger packs
    one pack of butterfinger chocolates

    Halloween Donuts Recipe

    · 4 Comments

    Get ready to enjoy these spooky Halloween donuts recipe! These donuts are easy to make using simple things like biscuit dough, cocoa powder, and colorful candy sprinkles. They’re fun to decorate and taste great!

    On the lookout for more fun Halloween treats? Try these fool-proof No Bake Halloween Treats, Halloween Chocolate Peanut Butter Cupcakes, and Pretzel Pumpkins.

    chocolate glazed Halloween donuts
    [feast_advanced_jump_to]

    Substitutions

    • Baked Donuts: If you prefer to use an oven, you can turn this recipe into baked donuts. Simply shape the dough into donut forms and bake at 375°F for 10-12 minutes, or until golden brown. Spray your donut pan with cooking spray before adding the dough for easy removal.
    • Homemade Dough: For those who want to make their own dough, you can substitute the refrigerated biscuit dough with a mixture of all-purpose flour, large eggs, melted butter, and teaspoon salt. This will give your donuts a more traditional cake-like texture.

    Variations

    • Spider Web Donuts: Create spooky spider web donuts by using white frosting and a piping bag to draw spider webs on top of the glazed donuts. Finish them with candy eyeballs for a creepy touch.
    • Mummy Donuts: Make mummy donuts by piping strips of frosting across the donuts to resemble bandages. Add candy eyeballs to complete the look.
    • Pumpkin Spice Variation: Add a teaspoon of pumpkin spice to the dry ingredients for a seasonal twist. This pairs wonderfully with a chocolate glaze or a simple powdered sugar dusting.
    • Monster Donuts: Turn your donuts into monster donuts by using frosting and candy eyeballs. You can also use a small bowl to melt candy melts and dip the donuts before decorating them with fun, edible features.

    Storage

    • Room Temperature: Store in an airtight container for up to 2 days.
    • Refrigeration: Keep in an airtight container for up to 5 days.
    • Freezing: Freeze on a baking sheet, then transfer to a freezer bag or container for up to 2 months. Reheat before serving.
    • Glaze Storage: Store in the refrigerator; reheat before using.

    Top Tips

    • There is also another way in making these donuts if you do not like deep-fried foods. Bake it using a donut pan!
    • For a more festive look, top with your choice of colorful candy sprinkles to create that Halloween theme.
    • Before frying the donuts, make sure the oil is hot enough. If not, the tendency is that the donuts will stick into the pan and would absorb so much oil in the process of frying.
    • To remove some of the excess oil, pat the fried donuts with a kitchen paper towel while cooling it.
    • After removing a small portion of the donut to make as the donut hole, do not throw that tiny dough away. It is useful in testing if the oil in the pan is hot enough to fry the donuts.

    Ingredients

    Gather the ingredients for this Halloween Donuts. Once the ingredients are all ready, let's begin!

    • refrigerated biscuit dough
    • oil for frying
    • confectioners sugar
    • unsweetened cocoa powder
    • water
    • vanilla extract
    • assorted sprinkles

    Instructions

    In a large frying pan, add enough oil to fry the donuts and turn on the stove to medium high heat for 10 minutes. While the stove, oil, and pan are doing its job, let's start making the donuts!

    Cut holes in the refrigerated biscuit dough using a piping nozzle or any other kitchen object or tool that you think would do the job 😉

    making a hole on the donut using a icing piping nozzle

    It's as easy as that! now do not throw away the small donut dough you have cut out. That is very useful. You will see in the next step.

    Halloween donut dough with hole

    First, fry the donut holes to test if the oil is hot enough:

    frying the donut holes

    If you see that the oil is hot enough, then fry donuts. Make sure to keep an eye on them since it can burn easily. Flip from side to side:

    frying the Halloween donuts in shallow pan

    Wow! Look at that delicious golden brown color! This is already a dessert for me but we can still take this to a higher level! Let's dip this onto a chocolate glaze!

    cooling Halloween donuts on a plate with kitchen towel

    To make the donut glaze, in a large bowl, add confectioners sugar, unsweetened cocoa powder:

    dry glaze ingredients for the Halloween donuts recipe

    Mix well and add 2 tablespoons water and continue mixing. Add 1 tablespoon vanilla extract and mix. If 1 more tablespoon of vanilla extract is needed, add the rest:

    putting and mixing water into the dry glaze ingredients of the Halloween donuts

    The glaze should be thick enough so it will cover the donuts well:

    melting chocolate glaze for Halloween donuts

    Dip donut into the chocolate glaze and place on cooling rack to set:

    dipping half of the Halloween donut onto the chocolate glaze

    Then sprinkle colorful candy sprinkles. Choose your favorite colors for a Halloween vibe:

    sprinkling colorful candy sprinkles on the Halloween donuts

    There you have it, Simply Bakers! Wasn't that so quick and easy? You have these cute and delicious Halloween treats in no time! These are best paired with coffee <3

    Halloween Donuts sprinkled with fun and delicious candy sprinkles

    Frequently Asked Questions

    chocolate glazed halloween donuts
    5 from 2 votes
    Print Pin Recipe

    Halloween Donuts Recipe

    A delicious, fun and easy way to make spooky and cute Halloween donuts at home so you won't have to buy it this Halloween!
    Prep Time10 minutes
    Cook Time20 minutes
    Total Time30 minutes
    Servings: 12 donuts
    Calories: 15kcal
    Author: Lainey

    Ingredients

    • 1 can refrigerated biscuit dough
    • oil for frying
    • 1 ½ cups confectioners sugar sifted
    • 4 tablespoons unsweetened cocoa powder
    • 2 tablespoons water
    • 1-2 tablespoons vanilla extract
    • Assorted sprinkles

    Instructions

    • In a large frying pan, add enough oil to fry the donuts and turn on the stove to medium high heat for 10 minutes.
    • Cut holes in the refrigerated biscuit dough and first fry the donut holes to test if the oil is hot enough, then fry donuts.
    • To make the donut glaze, in a large bowl, add confectioners sugar, unsweetened cocoa powder and mix. Add 2 tablespoons water and continue mixing. Add 1 tablespoon vanilla extract and mix. If 1 more tablespoon of vanilla extract is needed, add the rest. Glaze should be think
    • Dip donut into the chocolate glaze, then sprinkle colorful candy sprinkles.
    Leave a Comment
    Serving: 1donutCalories: 15kcalCarbohydrates: 18gProtein: 0.5gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gCholesterol: 0.02mgSodium: 22mgPotassium: 32mgFiber: 1gSugar: 0.2gVitamin A: 0.05IUCalcium: 3mgIron: 0.3mg

    Watch The Recipe Video!

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    I have been IN LOVE with donuts ever since I was introduced to them.  The earliest memory I have of donuts is when I was in third grade.  It was another kid's birthday and her mom brought donuts for to us eat. (Who brings donuts to third graders?!) Anyways, I have been IN LOVE with donuts since then.  My favorite ones were actually the plain donuts without the glaze or sprinkles, it was just so good! And in this time of the year, this Halloween donuts would be the perfect treat!

    I actually made two versions of donuts.  The picture below is the chocolate glazed donuts, which is very sweet and rich.  So for those of you who like that type of donuts, follow the recipe.

    These donuts were not as sweet and rich. I actually thinned out the confectioner's sugar, just enough for the sprinkles to stick on the donuts.  Basically, I added about 4 tablespoons of water instead of two to really thin out the chocolate.  If you are looking to make the donuts from scratch, I do have baked donut recipe from scratch you can make.  However, if you are a student, mom, sister, brother, parent, it will be so much easier to make donuts using refrigerated biscuit dough. (I challenge you to make it in 15 minutes or less.)

    Homemade Apple Pancakes

    · 21 Comments

    Wake up to the pleasing aroma of these homemade apple pancakes with melted butter, applesauce, and a hint of vanilla! These mini pancakes are simple, fluffy, and deliciously sweet, making them ideal for cozy mornings. Are you ready to make this fall favorite? Learn more about this recipe below!

    Do you love pancakes? Try and enjoy my Egg-Free Pancakes, Keto Blueberry Pancakes, and Vegan TikTok Cereal Pancakes recipe!

    homemade apple pancakes on a white plate
    [feast_advanced_jump_to]

    What is a Homemade Apple Pancake?

    This homemade apple pancake recipe is a delicious take on regular pancakes; it looks like a mini pancake but tastes like a cookie! It is made with simple ingredients such as melted butter, applesauce, eggs, and a bit of vanilla. This pancake has the natural sweetness of apples, which makes a deliciously sweet breakfast and snack for everyone. It's easy to make and adds a homey, homemade vibe to your breakfast table.

    Apple pancakes are best enjoyed at a leisurely weekend breakfast or brunch, particularly in the fall when apple flavors are at their peak. For an extra special touch, drizzle with maple syrup or top it with whipped cream or an ice cream scoop.

    Do you crave a taste of comfort? Grab your apron and start a batch now!

    freshly cooked homemade apple pancakes on a white plate

    Variations

    • If you are a chocolate lover like me and you don't mind a little extra sweetness in your cookies, add some mini chocolate chips.
    • Do you love stacking your "pancakes"? If you do, you can slather some delicious peanut butter in between. It will surely be a delicious addition!
    • Adding cinnamon to the batter is a delicious way to enhance the warm and cozy flavors of the pancakes. This addition makes apple cinnamon pancakes! You may add a pinch of nutmeg, too.
    • Grated apples, like Honeycrisp, can be added to the mixture for extra moisture and texture, making the pancakes even more tasty and apple-packed.

    Substitutions

    • Flour: You can use oat flour, whole wheat flour, or a gluten-free blend in place of all-purpose flour.
    • Applesauce: For a different flavor while maintaining the same moist texture, use mashed bananas or pumpkin puree.
    • Egg: For a vegan-friendly recipe, use a flaxseed meal with water, unsweetened applesauce, or a commercial egg substitute.
    • Melted butter: For a dairy-free alternative, use coconut oil, olive oil, or plant-based butter.

    Storage Tips

    • Store the leftovers in an airtight container and keep them in the fridge for up to 3 days or in the freezer for up to 2 months.
    • Reheat in the microwave, toaster, or oven for a quick and delicious treat any time!
    • Always make sure to check for spoilage before reheating or consuming.

    Ingredients

    These are all the ingredients that you will need:

    • melted butter
    • applesauce
    • granulated sugar
    • eggs
    • vanilla extract
    • flour
    • baking powder

    Instructions

    Gather the ingredients first; that's the golden rule! Now, if everything is ready and all the tools that you will need are within reach, let's begin!

    In a large bowl, add butter, applesauce, sugar, eggs, and vanilla extract, and whisk until well combined:

    mixing the wet ingredients for the homemade apple pancakes recipe

    The mixture should then look like this:

    mixed wet ingredients for the homemade apple pancakes recipe

    Then add the dry ingredients, such as flour and baking soda, and mix:

    adding the flour and baking soda to the wet ingredients for the apple pancake cookies recipe

    It is very important to mix it very well to make sure that there are no flour lumps. That will make a cookie more delicious 🙂

    apple pancake batter

    After mixing the flour with the wet ingredients, you can now start to heat up the pan on medium heat. Don't forget to oil the pan, even if you are using a non-stick one.

    Finally, drop tablespoons of batter onto the pan. Make sure to space each cookie properly:

    scooping apple pancake batter onto the pan

    Cook for 5 minutes on each side and keep an eye on it. Flip to the other side when cooked:

    flipping the half cooked apple pancakes

    Look at that pancake cookie! I was so excited to take a bite 😉

    half eaten apple pancakes

    Top Tips

    Always remember that before measuring the flour, sift it as best as you can. You should do this to avoid any lumps in the cookie batter.

    FAQ

    Homemade Apple Pancakes on a white rectangular plate
    5 from 3 votes
    Print Pin Recipe

    Homemade Apple Pancakes

    These homemade apple pancakes are easy to make and perfect for breakfast or energizing kids' snacks! They're made with a delicious combination of simple ingredients such as apple sauce, flour, eggs, sugar, and vanilla extract, which makes a sweet treat for everyone!
    Prep Time15 minutes
    Cook Time30 minutes
    Total Time45 minutes
    Course: Breakfast, Snack
    Cuisine: American
    Servings: 12 mini pancakes
    Calories: 220kcal
    Author: Lainey

    Ingredients

    • ½ cup melted butter
    • 2 tablespoons applesauce
    • 1 cup granulated sugar
    • 2 eggs
    • ½ teaspoon vanilla extract
    • 2 cups flour
    • ¼ teaspoon baking powder

    Instructions

    • In a large bowl, add butter, applesauce, sugar, eggs, and vanilla extract, and mix until well combined. Then add flour and baking soda and mix.
    • Heat up the pan on medium-high heat and oil pan.
    • Drop tablespoons of batter onto the pan and cook for five minutes on each side; keep an eye on it.
    Leave a Comment
    Serving: 1mini pancakeCalories: 220kcalCarbohydrates: 33gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 48mgSodium: 81mgPotassium: 37mgFiber: 1gSugar: 17gVitamin A: 277IUVitamin C: 0.02mgCalcium: 15mgIron: 1mg

    Watch The Recipe Video!

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    It's MONDAY and do you know what that means? It's COOKIE TIME!!!  Don't be fooled by how the picture looks, it definitely tastes like a cookie.  I had my bestie taste test it and she was pleasantly surprised because it looked like a pancake and tasted like a cookie.

    When I first started my YouTube channel, I didn't practice my recipes before I filmed.  I just grabbed my camera, ingredients, and baked, edited my video, and then uploaded it to YouTube.  Well, I decided to try doing that again and the pancake cookies turned out ugly for me. HAHA. I was so disappointed just because I had filmed and sent the picture to my friend Hani for her to upload on her channel (we were doing a collaboration).  

    Anyways, I had to do it all over again and I was so mad at myself because I had just wasted two hours of my time!  As a student, I don't have that kind of time, and any spare time I have, I usually spend studying.  Well, lesson learned. I'm going to always practice my recipe before I film and then make sure I take amazing pictures.

    By the way, if you are looking for some cheap fall leaves, get them at the Dollar Store!!! I got 50 leaves for $1.07!

    Pumpkin Cupcakes With Canned Pumpkin

    · 1 Comment

    Get ready for Pumpkin Cupcakes With Canned Pumpkin! Packed with cozy spices like cinnamon, allspice, and sweet canned pumpkin puree, they’re soft, flavorful, and perfect for fall parties or a cozy night in.

    Craving more fall-inspired treats? Check out these other reader favorites: Keto and Vegan Pumpkin Brownies and Mini Pumpkin Spice Muffins.

    pumpkin cupcakes on a white cake stand
    [feast_advanced_jump_to]

    What are Pumpkin Cupcakes With Canned Pumpkin?

    This recipe is one of our favorite pumpkin cupcake recipes because it’s simple, delicious, and perfect for any fall occasion.

    These cupcakes bring together a classic mix of pumpkin pie spice, nutmeg, ground cloves, and sweet brown sugar. Using canned pumpkin puree cuts down the prep time and gives you consistent flavor and texture every time.

    Whether you’re hosting a party or just want to bake something yummy, these cupcakes are a total win. Plus, your kitchen will smell amazing while they bake!

    Substitutions

    • ground allspice – use a mix of ground cinnamon, nutmeg, and ground cloves
    • butter – swap with vegetable oil or vegan butter for a dairy-free version
    • light brown sugar – try coconut sugar or maple sugar
    • eggs – replace with flax eggs or unsweetened applesauce for egg-free option
    • canned pumpkin puree – sub with mashed sweet potatoes or homemade pumpkin puree

    Variations

    • Vegan – use vegetable oil and egg replacers
    • Add-ins – fold in chocolate chips, chopped pecans, or raisins for texture
    pumpkin cupcakes in silicone holders

    Storage & Leftovers

    • Countertop – store in an airtight container for up to 2 days
    • Fridge – place in the fridge for up to 7 days
    • Freezer – freeze (without frosting) in a zip bag or airtight container for 2 months

    Ingredients

    Instructions

    Preheat your oven to 350 degrees F and line your muffin cups with liners.

    In a medium bowl, whisk together the flour, ground allspice, and salt to make your flour mixture. Set aside:

    mixing dry ingredients for cupcake

    In a large bowl or stand mixer, cream the butter, light brown sugar, and granulated sugar using an electric mixer until fluffy. Add the eggs and vanilla extract. Mix well.

    Add the canned pumpkin puree and baking soda, and mix until smooth:

    mixing wet ingredients for pumpkin cupcake

    Slowly mix in the dry flour mixture, being careful not to overmix. Use a spatula to scrape down the sides:

    adding flour to batter

    Spoon the batter into the cupcake liners, filling each about ¾ full:

    pouring cupcake dough to silicone cupcake holder

    Bake for 20 minutes or until a toothpick inserted into the center comes out clean:

    freshly baked cupcakes

    Cool on a wire rack before serving or frosting:

    pumpkin cupcakes with white frosting

    Top Tip

    • Let the cupcakes cool completely on a wire rack before adding frosting—this keeps your frosting from melting and sliding off!

    FAQ

    cupcakes with white frosting
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    Print Pin Recipe

    Pumpkin Cupcakes With Canned Pumpkin

    Bake up these soft, spiced Pumpkin Cupcakes With Canned Pumpkin—packed with fall flavor and ready in just 30 minutes! Perfect for parties or snacks.
    Prep Time10 minutes
    Bake Time20 minutes
    Total Time30 minutes
    Course: Desserts
    Cuisine: American
    Servings: 18 cupcakes
    Calories: 247kcal

    Ingredients

    • 2 cups all purpose flour
    • 1 heaping teaspoon all spice
    • ½ teaspoon salt
    • 1 cup butter softened
    • 1 ½ cups brown sugar
    • ½ cup granulated sugar
    • 4 eggs
    • 1 teaspoon vanilla extract
    • 1 teaspoon bakin gsoda
    • ½ can pure pumpkin

    Instructions

    • Preheat oven to 350 F, prepare cupcake liners.
    • In a medium sized bowl, add flour, allspice, salt, whisk, and set aside.
    • In a large bowl add softened butter, sugars and mix with a handheld mixer. Add eggs, vanilla extract and continue mixing until everything is well combined. Next add pumpkin, baking soda and mix.
    • Add the dry ingredients to the wet ingredients and mix until everything is well combined.
    • Add batter to cupcake liners and bake for 20 minutes.
    Leave a Comment
    Serving: 1cupcakeCalories: 247kcalCarbohydrates: 34gProtein: 3gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 63mgSodium: 226mgPotassium: 56mgFiber: 0.4gSugar: 23gVitamin A: 372IUVitamin C: 0.003mgCalcium: 26mgIron: 1mg

    Watch The Recipe Video!

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    Honestly, guys, I had the hardest time picking out today's recipe.  Lately, I have been struggling to put together some really delicious and easy recipes. Fortunately, I was able to look through last year's list of desserts I wanted to make, and I found this recipe on the list.  I hadn't made this recipe since last year, so I was incredibly happy when I bit into the cupcakes!  It was as if I bit into fall, is that even possible?

    The Cream Cheese Frosting I used was the same frosting I used to make Ghost Cupcakes. Have you guys seen the video?  Do you have a favorite way to make cream cheese frosting, or do you just use powdered sugar, cream cheese, and vanilla extract?

    I am looking forward to the rest of the year, and as a baker (not a pro:), it is one of the busiest times of the year for me.  I have not been faithful in following my schedule this past year, but I'm hoping to be back on my regular upload schedule starting TODAY.  Will you hold me to that? I need someone accountable.

    You guys are the best! I have some of the most faithful and loyal viewers, and I want to get to know you more! So let's be friends on  Instagram, Facebook, or Twitter, and tell me your favorite dessert and why!

     

     

    Apple Pie Cookie Recipe

    · 5 Comments

    Need a quick and easy pie dessert? Make yourself a batch of bite-size Apple Pie Cookies! With just a few pantry staples, it's loaded with sweet caramel sauce and chunky apple pie filling. This recipe will leave you all set for a Fall party!

    Got more must-tries here for you: Rice Krispies Cookies and Hershey Kiss Cookies!

    Delicious and freshly baked Apple Pie Cookies
    [feast_advanced_jump_to]

    Why You’ll Love This Recipe

    These Apple Pie Cookies are beginner-friendly. The batter mixture can be ready in under 30 minutes. They’re a clever shortcut to homemade pie without the fuss of a rolling pin and homemade dough.

    They're naturally vegetarian and can be made dairy-free with a simple butter swap. Apples are rich in antioxidants and fiber, making these cookies a slightly healthier treat for your sweet cravings.

    Ingredients

    Listed below are all the ingredients you will need:

    See the recipe card for quantities.

    All ingredients for Apple Pie Cookies in separate bowls

    Ingredients

    Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    Chop the apple pie filling into small cubes for easier assembly. Set aside.

    Roll out one pie crust onto a clean surface and cut thin strips to create a lattice top. Set aside.

    Cutting strips on the thin pie crust using cutter

    Roll out the second pie crust and spread a thin layer of caramel sauce over the surface (optional).

    Spoon some chopped apple filling evenly over the caramel layer, leaving some space at the edges.

    Apple filling being spread over a pie crust

    Lay the lattice strips over the apple filling, creating a criss-cross pattern.

    Making criss cross over the crust with apple filling

    Use a round cookie cutter (2 to 3 inches) to cut out the cookies. Carefully remove excess dough.

    Place the cookies on the prepared baking sheet.

    Optional: Brush the tops with melted butter and sprinkle lightly with sugar.

    Bake for 15–20 minutes, or until golden brown and crispy.

    Cool for 5 minutes before serving. Enjoy warm or at room temperature!

    Serve and enjoy!

    Apple pie Cookies on a white plate for serving

    Substitutions & Variations

    • Ingredient Swap
      Swap the apple filling with pear, peach, or even cherry pie filling for a fruity twist.
      Use puff pastry instead of pie crusts for a flakier texture.
    • Variation
      Maple syrup can be drizzled instead of caramel sauce.
    • Mistake to Avoid
      Don’t overfill the cookies, or they’ll burst and get messy in the oven.
    • Storage Tips
      • These ingredients don’t stand up well to freezing; consume within 2 days for the best texture.
      • Store cookies in an airtight container at room temperature for up to 2 days. If topped with caramel, refrigerate and enjoy within 3 days.
    White plate filled with some Apple Pie Cookies

    FAQs

    Apple Pie Cookies on a serving plate
    5 from 2 votes
    Print Pin Recipe

    Apple Pie Cookies

    Bite-size Apple Pie Cookies - this will be the easiest pie and Fall dessert you will ever make with just 5 ingredients!
    Prep Time15 minutes
    Cook Time20 minutes
    Total Time35 minutes
    Servings: 10 -12 cookies
    Calories: 250kcal
    Author: Lainey

    Ingredients

    • 1 box refrigerated pie crusts comes with 2 crusts
    • 1 can apple pie filling you will likely only use half
    • 1 tablespoon caramel sauce optional
    • 1 teaspoon unsalted butter optional, for brushing
    • Sprinkle of sugar optional, for topping

    Instructions

    • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
    • Chop the apple pie filling into small cubes for easier assembly. Set aside.
    • Roll out one pie crust onto a clean surface and cut thin strips to create a lattice top. Set aside.
    • Roll out the second pie crust and spread a thin layer of caramel sauce over the surface (optional).
    • Spoon some chopped apple filling evenly over the caramel layer, leaving some space at the edges.
    • Lay the lattice strips over the apple filling, creating a criss-cross pattern.
    • Use a round cookie cutter (2 to 3 inches) to cut out the cookies. Carefully remove excess dough.
    • Place the cookies on the prepared baking sheet.
    • Optional: Brush the tops with melted butter and sprinkle lightly with sugar.
    • Bake for 15–20 minutes, or until golden brown and crispy.
    • Cool for 5 minutes before serving. Enjoy warm or at room temperature!
    • Serve and enjoy!
    Leave a Comment
    Serving: 1gCalories: 250kcalCarbohydrates: 36gProtein: 3gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 1mgSodium: 198mgPotassium: 67mgFiber: 2gSugar: 9gVitamin A: 29IUVitamin C: 1mgCalcium: 11mgIron: 1mg
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    You Might Also Like:

    Recipes for Every Moment

    Craving something warm, sweet, and comforting after a long day? These Apple Pie Cookies are the ultimate quick-fix dessert without the baking marathon.

    Quick and Easy Coffee Cake (Soft & Buttery Every Time)

    · 31 Comments

    This classic beginner friendly coffee cake is soft, buttery, and perfect for any occasion, with warm, homemade comfort in every bite.

    Here is a another fan favorite, Pear Coffee Cake.

    a slice of coffee cake on a white plate

    Why This Recipe Works

    • Made with simple pantry ingredients you likely already have
    • Soft, buttery texture that stays moist
    • Perfect for breakfast, merienda, or sharing with family

    Common Mistakes to Avoid

    • Overmixing the batter, which can make the cake dense instead of soft
    • Using cold butter instead of softened butter
    • Overbaking, which can dry out the cake

    How To Store

    • Store in an airtight container at room temperature for up to 2–3 days
    • Refrigerate for up to 5 days
    • Freeze for up to 2 months and reheat before serving

    Instructions

    Preheat the oven to 350 degrees Fahrenheit and grease the 9-inch cake pan. In a large bowl add eggs, oil, milk, vanilla extract and beat until well combined:

    wet ingredients of coffee cake recipe

    In another bowl add flour, sugar, baking soda, and salt and mix very well:

    a mixture of flour, baking soda, salt, and sugar in a measuring cup

    Add the dry mixture to the wet mixture. If you want to use a stand mixer rather than a handheld mixer, you can:

    adding the dry ingredients to the wet ingredients of the coffee cake

    Mix until well combined and the batter looks like this. Set bowl aside:

    thoroughly mixed coffee cake batter in a clear bowl

    In another bowl, add brown sugar, and cinnamon, and mix well:

    a mixture of cinnamon and brown sugar in a clear bowl

    Add half the batter into the cake pan, then add half of the sugar-cinnamon mix:

    a layer of coffee cake batter and cinnamon-sugar on a baking pan

    Next, add the remaining batter on top of the sugar-cinnamon mix.

    Lastly, top with the remaining cinnamon sugar mixture:

    adding the coffee cake batter to the first layer of batter and cinnamon-sugar mixture

    Bake for 40-45 minutes or when a toothpick is inserted and comes out dry. After that, cool it completely and you are now ready to take it off the cake pan.

    freshly baked delicious coffee cake in a spring form baking pan

    Frequently Asked Questions

    a slice of coffee cake on a white plate
    4.39 from 13 votes
    Print Pin Recipe

    Quick & Easy Coffee Cake | Soft and Buttery Every Time

    This soft and buttery coffee cake feels like a warm, homemade treat you’ll keep coming back to.
    Prep Time10 minutes
    Bake Time40 minutes
    Total Time50 minutes
    Course: Dessert
    Cuisine: Fusion (American-Filipino/Asian)
    Servings: 12
    Calories: 472kcal
    Author: Lainey

    Ingredients

    • 2 eggs
    • 1 cup oil
    • 1 cup milk
    • 1 teaspoon vanilla extract
    • 3 cups flour
    • 1 cup sugar
    • 2 teaspoons baking soda
    • ½ teaspoon salt
    • 1 ½ cups brown sugar
    • 1 ½ teaspoon cinnamon

    Instructions

    • Preheat oven to 350, and grease the 9-inch cake pan.
    • In a large bowl add eggs, oil, milk, vanilla extract and beat until well combined.
    • In another bowl add flour, sugar, baking soda, salt and mix very well. Add the dry mixture to the wet mixture and mix until well combined. Set bowl aside.
    • In another bowl add brown sugar, cinnamon, and mix until well combined.
    • Add half the batter into the cake pan and spread evenly on the pan.
    • Add half of the sugar cinnamon mix and spread evenly on the batter using a fork.
    • Next, carefully add the remaining batter on top of the sugar-cinnamon mix.
    • Lastly, top with the remaining cinnamon sugar mixture.
    • Bake for 40-45 minutes or when toothpick is inserted and comes out dry.
    Leave a Comment

    Notes

     
     
    Serving: 1gCalories: 472kcalCarbohydrates: 69gProtein: 5gFat: 20gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 30mgSodium: 306mgPotassium: 113mgFiber: 1gSugar: 44gVitamin A: 73IUVitamin C: 0.01mgCalcium: 59mgIron: 2mg

    Watch The Recipe Video!

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    Personal Experience

    I’ve made this coffee cake multiple times, and it’s one of my go to recipes when I want something quick but still feels homemade and special. The texture comes out soft and tender every time, and it pairs perfectly with coffee or tea.

    Pair this with your favorite breakfast recipes like:

    Cinnabon Cookies

    · 14 Comments

    Try making these Cinnabon Cookies drizzled with sugar glaze for a sweet and delicious dessert! They are easy to make, addicting, and perfect treats for cookie lovers!

    cinnabon cookies on a white plate

    Tips and Tricks for Making This Cinnabon Cookies Recipe: 

    • Handling raw dough is not always easy. It would stick to your hands. The best way to avoid this is to rub a small amount of oil or butter on your hands so the dough won't stick to them.
    • If you do not have a non-stick baking pan, it is best to line your baking pan with parchment paper. It is so much easier to take out your cinnabon cookies after baking.
    • Before pouring the glaze into your cinnabon cookies, wait for a good ten to fifteen minutes. Cooling the cinnabon cookies will prevent the glaze from being too watery and the glaze will adhere better to a cooler surface.

    How to Make this Cinnabon Cookies Recipe:

    Before starting off with mixing the ingredients for the Cinnabon cookies, preheat the oven to 350 degrees F.  Grease an 8-inch square baking dish and add parchment paper for easy removal.

    Let's begin!

    In a large bowl add butter, vanilla extract, salt, and powdered sugar:

    powdered sugar, butter and vanilla in a clear bowl for cinnabon cookies recipe

    Mix until light and fluffy:

    mixed buttter, powdered sugar and vanilla in a clear bowl

    Add flour and continue mixing:

    cinnabon cookies dough in a clear bowl

    Place cookie dough onto wax paper and roll out cookie dough to 9x13:

    cinnabon cookie dough on parchment paper

    Pour milk and spread onto cookie dough and add cinnamon sugar mix onto the cookie dough:

    cinnabon cookie dough poured with milk, sugar and cinnamon mixture

    Roll into a log, just like so:

    rolling cinnabon cookie dough into a log

    Cover with wax paper or saran wrap, then place in the freezer for one hour or until hard before slicing into bite-sized cookies:

    wrapping cinnabon cookie dough with saran wrap

    Remove them from the freezer and slice them into cookie bites. Place it on the mat and bake at 350F for 10 minutes.

    ready to bake cinnabon cookies

    Cool the Cinnabon cookies on a wire rack and, after 10 minutes or so, pour the sugar glaze over each cookie:

    glazing the freshly baked cinnabon cookies

    This would bring your cinnabon cookies to a higher level of goodness!

    delicious cinnabon cookies from scratch

    Enjoy a sweet and delicious cookie treat!

    Cinnabon Cookies step by step guide

    Frequently Asked Questions for Cinnabon Cookies Recipe:

    Q: I want to make these ahead for an occasion. How many days can I keep these in the freezer?

    A: Prepping in advance is great. You can keep this cinnabon cookie dough for 1-2 weeks.

    Q: I do not have parchment paper. Can I use foil instead?

    A: Yes, the foil can be used for baking. Foil also helps you take out the cinnabon cookies easily after baking.

    4.50 from 2 votes
    Print Pin Recipe

    Cinnabon Cookies

    Here's an easy-to-bake and delicious cookie drizzled with sugar glaze for a sweet and delicious treat!

    Ingredients

    • ¾ cup butter softened
    • 1 teaspoon vanilla extract
    • ½ teaspoon salt
    • ½ cup powdered sugar
    • 1 ½ cups all purpose flour
    • ¼ cups granulated sugar
    • 1 ½ teaspoons cinnamon
    • 1 teaspoon milk
    • for the icing
    • ¼ cup powdered sugar
    • 1 teaspoon milk

    Instructions

    • In large bowl add butter, vanilla extract, salt, powdered sugar and mix until light and fluffy.
    • Add flour and continue mixing.
    • Place cookie dough onto wax paper and roll out cookie dough to 9x13.
    • Pour milk and spread onto cookie dough and add cinnamon sugar mix onto the cookie dough.
    • Roll into a log, cover with wax and saran plastic, place in freezer for one hour or until hard.
    • Remove from freezer and slice into cookie bites, place on the mat and bake at 350F for 10 minutes.
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