Sweet Potato Cookies

Nov 2, 2015 · 4 Comments

These Sweet Potato Cookies are perfect for breakfast, snacks, or even an after-workout snack. They are soft, and buttery, and offer a lot of texture of raisins and almonds. They are loaded with nutrients that will give you the energy you need.

holding a sweet potato cookie in one hand

Tips and Tricks for Making This Sweet Potato Cookies Recipe:

Before mixing the dry ingredients like all-purpose flour, baking soda, and granulated brown sugar, sift them individually. This easy but very important step would make your cookies nice and evenly textured. It wouldn't be fun biting into a lump of flour in between 🙂
After baking your Sweet Potato Cookies, store them in an airtight container so you can enjoy them for several days - that is if you did not eat the whole batch in one sitting.
If you do not have nonstick cookie sheets or pans, you can line your cookie sheets with parchment paper.
When adding the raisins, it is important not to overmix them. So just use the folding method, where you slightly "fold in" the ingredients and do not vigorously mix them.
For a more nutritious cookie, you can add chia seeds. That is such an energy booster addition!
In mashing the sweet potato after boiling it, you can peel it and mash it using a food processor. But in this recipe, I just peeled the sweet potato and mashed using a fork.

How to Make this Sweet Potato Cookies Recipe:

Gather the ingredients for this Sweet Potato Cookies recipe and once the ingredients are all ready, let's begin!

butter
sugar
egg
mashed sweet potato
vanilla extract
all-purpose flour
baking powder
ground cinnamon
baking soda
salt
ground allspice
slivered almonds
raisins

Preheat oven to 375F, and prepare cookie sheets using parchment paper or a baking mat.

In a large bowl, cream together the butter and sugar until light and fluffy:

creaming the butter and sugar using a handheld mixer

In another bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, baking soda, salt, and ground allspice:

mixing the dry ingredients of the Sweet Potato cookies recipe using a wire whisk

Add the mashed sweet potatoes and egg to the butter and sugar mixture and mix well:

adding the mashed sweet potato to the wet ingredients

The mixture would then look like this, a bit thin but it would be all good once we add the other dry ingredients:

wet ingredients of the sweet potato cookies recipe

Then add the dry ingredients to the wet ingredients:

sweet potato cookie dough in a large bowl

Fold in the almonds and raisins:

adding in the raisins and slivered almonds to the sweet potato cookie dough

Roll into 2-inch balls and bake for 13-15 minutes:

ready to bake sweet potato cookies on a baking mat

Here you go! These Sweet Potato Cookies smell so good, you guys!

freshly baked sweet potato cookies on a red cake tray

Frequently Asked Questions for the Sweet Potato Cookies Recipe:

Q: Should these cookies be refrigerated?

A: Yes, you can keep this in the fridge but make sure to store them in an airtight container. Place at room temperature before serving or warm them up in a microwave oven.

Q: Can I make the dough ahead and freeze it?

A: Yes, you can freeze the mixed dough and thaw it completely at room temperature before baking it.

Q: How many cookies would this recipe make?

A: If you make large cookies, you can make 10-12 Apple cookies but if you make it smaller, it would make up to 16 cookies per batch.

Q: Would this recipe work with canned pumpkin puree instead of mashed sweet potato?

A: Yes, that would work. Just make sure you still get the same consistency of the cookie dough which is not too wet.

Here are more delicious cookie recipes that you should try:

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Donut & Muffins | 2 Ingredients ONLY

Oct 30, 2015 · 2 Comments

Try making these delicious pumpkin donuts and chocolate muffins using 2 ingredients only. They are easy to make and perfect for breakfast, brunch, or snacks!

Tips and Procedures:

If you do not have an oven, you can make the donuts by deep-frying them but of course, there would be added fat content to them because of the oil we use in frying.
For a more festive look, top the muffins with whipped cream or cool whip before serving.

How to Make this Donut & Muffins:

Gather the ingredients for this Donut & Muffins | 2 Ingredients ONLY.

Donuts:

1 can pure pumpkin
1 yellow box cake mix

CUPCAKES/MUFFINS

1 can pure pumpkin
1 dark chocolate cake mix

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

To make the donuts, preheat the oven to 400F and oil the donut pans:

Use a super moist butter yellow cake mix and a can of pumpkin puree:

In a large bowl mix together the pure pumpkin and cake mix.

Mix until they are well-blended, just like so:

Add the batter into a pastry bag and pipe it into the donut pans and bake for 10 minutes.:

Frost with any of your favorite pumpkin or peanut butter frosting!

Aren't they looking so delicious?!?

delicious pumpkin donuts on a white plate

To make the Cupcakes/Muffins, preheat oven to 350F and oil the cupcake pan.

Use a super moist dark chocolate cake mix and a can of pumpkin puree:

In a large bowl mix together the pure pumpkin and cake mix:

Then scoop into cupcake pans and bake for 15-18 minutes:

Tadaaa!!! With just two ingredients, you now a delicious and filling cupcakes/muffins!

Frequently Asked Questions:

Q: How many servings would this recipe do?

A: For the muffins, you can make 6-8 pieces. For the donuts, you can make 6 donuts using this recipe.

Q: Can I use any brand of instant cake mix?

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

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Print Pin Recipe

Donuts & Muffins

Here's an easy donut and muffin recipe that needs 2 ingredients only. They are delicious, filling, and perfect for breakfast, dessert, or snacks!

Course: 2 Ingredients ONLY

Author: Lainey

Ingredients

▢ 1 can pure pumpkin
▢ 1 yellow box cake mix

Cupcakes/Muffins

▢ 1 can pure pumpkin
▢ 1 dark chocolate cake mix

Instructions

To make the donuts, preheat oven to 400F and oil the donut pans.
In a large bowl mix together the pure pumpkin and cake mix. Add the batter into a pastry bag and pipe into the donut pans.
Bake for 10 minutes.
To make the Cupcakes/Muffins, preheat oven to 350F and oil cupcake pan.
In a large bowl mix together the pure pumpkin and cake mix, then scoop into cupcake pans
Bake for 15-18 minutes.

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Carrot Sugar Cookies

Oct 26, 2015 · 4 Comments

Fall is finally here, bringing cooler days and cozy treats! What better way to celebrate the season than with Carrot Sugar Cookies? These soft and chewy cookies are packed with the warm flavors of ground cinnamon, sweet grated carrots, and buttery goodness. With just the right amount of sugar to enhance their natural sweetness, they make the perfect autumn treat!

And since we have the cookie talk going, try my favorite cookie recipes: Vegan Shortbread Cookies, Sweet Potato Cookies, and Easy No Bake Nutella Cookies!

Carrot cookies decorated with maple leaves

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What are Carrot Sugar Cookies?

Carrot Sugar Cookies are soft, sweet, and spiced cookies that combine the comforting flavors of sugar cookies with the subtle earthiness of grated carrots. Infused with warm cinnamon and buttery goodness, these cookies have a tender texture with a slight chewiness from the carrots. The natural sweetness of the carrots pairs perfectly with sugar, creating a delightful balance of flavors.

History of Carrot Sugar Cookies

Carrot-based desserts have been around for centuries, with origins dating back to medieval Europe when sweeteners were scarce, and carrots were used as a natural substitute for sugar. Over time, carrot cake became a beloved treat, and bakers started experimenting with other ways to incorporate carrots into desserts. Carrot Sugar Cookies likely emerged as a creative variation, blending the classic elements of sugar cookies with the subtle sweetness and moisture of grated carrots.

When is this Dish Typically Enjoyed?

Carrot Sugar Cookies are enjoyed in fall and spring, especially around holidays like Thanksgiving and Easter. They make a cozy treat for tea time, dessert tables, or homemade gifts year-round!

Substitutions

Butter - Coconut oil, margarine, or unsweetened applesauce
Brown Sugar - Coconut sugar, white sugar + molasses, or maple syrup
All-Purpose Flour - Whole wheat flour, oat flour, or gluten-free flour blend
Ground Cinnamon - Pumpkin spice, apple pie spice, or ground nutmeg
Powdered Sugar - Blended granulated sugar, cornstarch + sugar, or coconut sugar

Recipe Variations

Cream Cheese Frosted – Top with cream cheese frosting and chopped walnuts.
Chewy Oatmeal – Add quick oats for a heartier texture.
Nutty Carrot – Mix in chopped pecans or walnuts for crunch.
Spiced Carrot – Enhance flavors with nutmeg, ginger, or cloves.

Storage

Room Temperature: Store cookies in an airtight container at room temperature for up to 3 days. Keep them in a cool, dry place to prevent them from becoming too soft.
Refrigerator: For longer freshness, place cookies in an airtight container in the refrigerator for up to 1 week. Let them come to room temperature before serving for the best texture.
Freezer: Freeze cookies in a single layer on a baking sheet, then transfer them to a freezer-safe bag or container. Freeze for up to 3 months. Thaw in the refrigerator or at room temperature before enjoying.
For Frosted or Glazed Cookies: Store in the fridge and separate layers with parchment paper to prevent sticking.

Ingredients

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

See recipe card for quantities.

Instructions

In a large bowl, beat together butter and brown sugar until light and fluffy. Then add in the carrot and vanilla extract and continue mixing until well combined.

carrots added to butter and sugar in mixer

In another bowl, whisk together the flour, cinnamon, and salt.

Bowl of dry ingredients with cinnamon and baking soda for carrot sugar cookies.

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

mixing dry ingredients into the wet ingredients

Divide the dough in half, shape into a square, wrap in plastic wrap and refrigerate for at least 2 hours or best overnight.

Preheat oven to 325 and prepare cookie sheets by using parchment paper or use a nonstick cookie sheet. While preheating your oven, roll out the cookie dough and flatten using a rolling pin.

After getting the thickness wanted, cut out circles using a cookie cutter.

making circles using a round cookie cutter

Bake for 10-12 minutes or until edges are light brown then remove the cookie sheet and transfer to cookie rack, sprinkle powdered sugar.

carrot cookies on a white rectangular plate

The excess dough from the circle Carrot Sugar Cookies was made into leaf Carrot Sugar Cookies! Aren't they too cute to eat?!

Hint: Chill the dough well to make shaping and baking easier.

⭐ Top Tip

Before mixing the dry ingredients like all-purpose flour, baking soda, and granulated brown sugar, sift them individually. This easy but very important step would make your cookies nice and evenly textured. It wouldn't be fun biting into a lump of flour in between 🙂
After baking your Carrot Cookies, store them in an airtight container so you can enjoy them for several days.
If you do not have nonstick cookie sheets or pans, you can line your cookie sheets with parchment paper.
If you do not have slivered almonds, you can use any nuts that you have in your pantry.
For a more nutritious cookie, you can add in chia seeds. That is such an energy booster addition!

FAQ

What's the difference between a sugar cookie and a regular cookie?

Regular cookies come in various flavors and textures, like chocolate chip or oatmeal raisin, and can be chewy or crunchy depending on the ingredients used. They often include different flours, fats, and sweeteners to create distinct tastes and consistencies. Sugar cookies, on the other hand, have a higher ratio of sugar and flour, resulting in a lighter, sweeter, and more delicate texture.

Why are custom sugar cookies so expensive?

Often, you will be asked, “Why are decorated sugar cookies so expensive?” The quantitative answer: the high-quality ingredients used, the days spent on each order, the hours spent on each individual cookie, the layers of each decorating technique used, and the packaging the cookies are delivered in.

What causes sugar cookies to be hard?

If your sugar cookies are hard, you may have overmixed the cookie dough, or you may have baked them too long. Baking cookies longer than required leads to vital moisture from butter and eggs evaporating, leaving you with a harder cookie.

Should these cookies be refrigerated?

Yes, you can keep this in the fridge but make sure to store them in an airtight container. Place at room temperature before serving, or warm them up in a microwave oven.

Can I make the dough ahead and freeze it?

Yes, you can freeze the mixed dough and thaw completely at room temperature before baking it.

More Recipes

Here are more delicious cookie recipes that you should try:

5 from 3 votes

Print Pin Recipe

Carrot Sugar Cookies

Soft, buttery Carrot Sugar Cookies with fresh grated carrots and a hint of cinnamon - a perfect twist on a classic treat!

Prep Time15

Cook Time12

Total Time27

Course: Dessert, Snack

Cuisine: American

Servings: 24 cookies

Calories: 124kcal

Author: Lainey

Ingredients

Instructions

Prepare the Dough:

In a large bowl, beat together butter and brown sugar until light and fluffy.
Add grated carrots and vanilla extract, and mix until well combined.

Combine the Dry Ingredients:

In a separate bowl, whisk together flour, cinnamon, and salt.
Gradually add this mixture into the wet ingredients and mix until a soft dough forms.

Chill the Dough:

Divide the dough in half and shape into a square.
Wrap in plastic wrap and refrigerate for at least 2 hours (or overnight for best results).

Bake the Cookies:

Preheat oven to 325°F (163°C).
Line a cookie sheet with parchment paper.
Slice or roll the dough into cookies and place on the prepared sheet.
Bake for 10-12 minutes or until the edges are light golden brown.

Cool & Serve:

Transfer cookies to a wire rack and dust with powdered sugar.
Let them cool completely before serving.

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Serving: 1gCalories: 124kcalCarbohydrates: 13gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 20mgSodium: 87mgPotassium: 24mgFiber: 0.4gSugar: 5gVitamin A: 459IUVitamin C: 0.1mgCalcium: 9mgIron: 1mg

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Easy Boston Cream Cupcakes

Oct 23, 2015 · 3 Comments

This Boston Cream Cupcake recipe is easy to follow, delicious, and would make a lovely dessert centerpiece for any party or family gathering! Also, this famous cupcake is usually made using an instant cake mix, but I'm going to teach you how to make it from scratch!

One of the easiest ways to make Boston Cream Cupcakes (without using cake mix) is foolproof! I used instant vanilla pudding for the filling and it's so good with the cupcakes!! The ganache is excellent and it's so easy to make. Adding the light corn syrup aids the chocolate and makes it easier to make! (At least to me.) One of my favorite cupcake recipes yet!!

Tips and Procedures:

Adding light corn syrup to the ganache is important as it tends to give out a delicious luster.
If you love your ganache to be a bit sweeter, you can use semi-sweet chocolate chips.
When adding the vanilla cream pudding, you can place it in a pastry bag and fill the cupcakes as needed

How to Make this Easy Boston Cream Cupcakes Recipe:

Gather the ingredients for this Easy Boston Cream Cupcakes and once the ingredients are all ready, let's begin!

unsalted butter softened
sugar
vanilla extract
eggs
cups flour
baking powder
salt
buttermilk

Filling

Instant Vanilla Pudding
milk

Ganache

heavy whipping cream
dark chocolate chips
light corn syrup

Preheat the oven to 350 F, and prepare a muffin pan by using cupcake liners or greasing the pan.

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

mixing butter and sugar using a stand mixer for easy Boston cream cupcakes recipe

Add vanilla and eggs what a time, beating after each addition. Set bowl aside:

wet ingredients of easy boston cream cupcakes recipe

In another bowl, mix together flour, baking powder, and salt. Alternate adding the flour mixture and butter, beating until well combined:

adding flour to the wet ingredients of easy Boston Cream Cupcakes

Fill the batter ¾ of the way full:

scooping the easy Boston Cream cupcakes batter to the cupcake liners

Bake for 20-25 minutes or until golden brown and cool completely:

freshly baked Easy Boston Cream cupcakes on a cooling rack

To make the filling, in a large bowl add the instant vanilla pudding and 3 cups of milk. Mix until it becomes custard-like. Refrigerate it until ready to use:

To make the ganache, in a small bowl, add the dark chocolate chips and heavy cream, and microwave for 1 minute:

adding whipping cream to the chocolate chips in a bowl

Add the light corn syrup and mix until the chocolate thickens:

mixing the chocolate ganache with light corn syrup as topping for the easy Boston Cream Cupcake

To assemble the cupcakes, cut the cool cupcakes in half:

cutting the cupcake in half with a knife

You can also cut a hole in the middle of the cupcake using a knife, just like so:

cutting a hole in the middle of the cup[cake using a knife to be filled with vanilla pudding

Using a spoon add some of the fillings to the bottom of the cupcake, then cover it:

vanilla pudding in the center of the cupcake

The cupcake would look like this when you cut it in half after adding some fillings in the middle:

vanilla pudding in the middle of the Easy Boston Cream cupcake

You can then slowly drizzle the cupcake with ganache:

drizzling ganache on top of the easy Boston cream cupcake

Tadaah! Wasn't that so easy to do? Easy Boston Cream Cupcakes are best served immediately 🙂

Frequently Asked Questions for the Easy Boston Cream Cupcakes Recipe:

Q: Why is it called Boston cream cupcake?

A: Boston Cream pie is the official dessert of Massachusetts, and Boston is the capital of Massachusetts, hence the dessert was named after that capital.

Q: Should these cupcakes be refrigerated when I make them a day ahead?

A: You can opt not to chill it but for safe storage, you can keep it refrigerated until you are ready to serve them.

Here are more cupcake recipes you can try! Happy Baking!

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Ginger Snap Cups

Oct 19, 2015 · 2 Comments

Old-fashioned Christmas? Try Ginger Snap Cups! The flavor combination of molasses and ginger is wonderful. It's the perfect twist you need on the classic ginger cookies.

Easy and unforgettable, our Nutella Mug Cake and Rice Coffee!

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Why You’ll Love This Recipe

This recipe is great for beginner bakers and is easily made dairy-free by swapping the filling ingredients. The cookie cups are baked with warm spices like cinnamon and ginger, which not only taste amazing but also offer anti-inflammatory benefits.

With applesauce and molasses in the mix, they’re moist and lightly sweet with no need for extra fat. They look fancy but are secretly simple—perfect for impressing guests or treating yourself.

The creamy filling balances the snap of the cookie shell. And the best part? No fork needed—just grab and bite!

Ingredients

Listed below are all the ingredients you will need:

For the Cookie Cups:

All-purpose flour
Whole wheat flour
Sugar
Ground ginger
Ground cinnamon
Salt
Baking soda
Unsweetened applesauce
Molasses
Egg
Canola oil

For the Filling:

Heavy whipping cream
Cream cheese
Confectioners sugar
Vanilla extract

See the recipe card for quantities.

All ingredients for Ginger Snap Cups in separate bowls

Instructions

Prepare the Oven and Pan

1. Preheat oven to 350°F (175°C).

2. Lightly oil or spray a mini cupcake pan and set aside.

Make the Cookie Dough

3. In a large mixing bowl, combine all-purpose flour, whole wheat flour, sugar, ground ginger, ground cinnamon, salt, and baking soda. Mix well.

A mixing bowl with ingredients mixed together

4. In a separate bowl, whisk together unsweetened applesauce, molasses, egg, and Canola oil.

5. Pour the wet mixture into the dry ingredients and mix until well combined. The batter will be wet.

Bake and Shape the Cups

6. Using a mini cookie scoop, place dough into each cavity of the mini cupcake pan.

7. Bake for 10–12 minutes or until golden brown.

8. Remove from oven and immediately press down the center of each cookie with the cap of a water bottle to create a crater.

Making craters in the dough on baking tray

9. Allow to cool completely in the pan before removing.

Prepare the Filling

10. In a small bowl, beat the Heavy Whipping Cream until stiff peaks form. Set aside.

11. In another bowl, beat Cream Cheese and Vanilla Extract until smooth.

Cream cheese and vanilla poured into a bowl

12. Add the sifted Confectioners' Sugar and mix until well combined.

13. Gently fold in the whipped cream until fully incorporated.

Fill and Serve

14. Spoon or pipe the cream filling into the cooled cookie cups.

15. Serve chilled for the best texture and flavor!

Substitutions and Variations

Ingredient Swap
Swap canola oil with coconut oil.
Replace molasses with maple syrup. It will lose some of that deep flavor.
Variation
Great mix-ins for the filling? Try crushed nuts or chocolate chips.
Mistake to Avoid
Avoid underbaking the cups! They need a structure to hold the filling.
Storage Tips
- These don’t freeze well once assembled. Unfilled cookie cups can be frozen for up to 1 month.
- Fill only before serving for the best texture.
- Store whipped filling in a separate container in the fridge, and reassemble when ready to serve. Good for 2–3 days.

FAQs

Should these cookies be refrigerated?

Yes, you can keep this in the fridge but make sure to store them in an airtight container. Place at room temperature before serving or warm them up in a microwave oven.

How many cookies would this recipe make?

If you make large cookies, you can make 16-20 Gingersnap cream cookie cups per batch.

Do you think you can freeze the cookie cups and frost later?

Yes, that is possible. Just thaw the cookie cups by placing at room temperature for at least an hour and top with whipped cream as desired.

You Might Also Like:

Recipes for Every Moment

Need a quick and impressive dessert? These Ginger Snap Cups are elegant, unique, and incredibly easy to make!

Foolproof Chocolate Vanilla Creme Puffs

Oct 16, 2015 · Leave a Comment

This is THE recipe to use to make Creme Puffs, it's easy and it's fool proof! I love making homemade cream puffs because the taste is so much better and you get to choose what kind of filling to use. Enjoy!

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 !

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Snickerdoodle Candy Corn Cookies

Oct 14, 2015 · 10 Comments

Today I made Snickerdoodles and added some candy corn for a festive look! This is such an easy recipe to make especially if you are using a cake mix. You can even bake these Snickerdoodle Candy Corn Cookies with your kids!

Tips and Tricks for Making This Snickerdoodle Candy Corn Cookies Recipe:

Before mixing the dry ingredients like all-purpose flour, baking soda, and granulated brown sugar, sift them individually. This easy but very important step would make your cookies nice and evenly textured. It wouldn't be fun biting into a lump of flour in between 🙂
After baking your Snickerdoodle Candy Corn Cookies, store them in an airtight container so you can enjoy them for several days.
If you do not have nonstick cookie sheets or pans, you can line your cookie sheets with parchment paper.
If you are planning to do a Halloween trick or treat, these Snickerdoodle Candy Corn Cookies will be great treats for kids! Just pack these cookies after cooling them completely.
For uniformly sized cookies, use a mini cookie scoop to form the dough.

How to Make this Snickerdoodle Candy Corn Cookies Recipe:

Gather the ingredients for this Snickerdoodle Candy Corn Cookies recipe and once the ingredients are all ready, let's begin!

sugar
ground cinnamon
Yellow Cake Mix*
eggs
vegetable oil
candy corn

Preheat oven to 375F, using parchment paper to cover the cookie sheet,

Combine sugar and cinnamon in a small bowl and mix. Set aside:

mixing sugar and cinnamon in a glass bowl for snickerdoodle candy corn cookies

Mix together cake mix, eggs, oil in a large bowl and stir until well blended:

mixing the 2 eggs, oil and the cake mix using a handheld mixer

The dough will then look like this after mixing:

Then add the candy corn and mix well:

mixing the candy corn in the snickerdoodle cookie dough using a handheld mixer

Shape dough into 1 inch balls and roll in the cinnamon-sugar mixture:

rolling the cookie dough into the cinnamon-sugar mixture

Flatten each cookie before popping into the oven, like so. Bake for 8-9 minutes and serve:

Although this cookie is on the sweet side because of the candy corns, it has a balance of tang and sweetness. And yes, it smells so good, Simply Bakers!

delicious snickerdoodle candy corn cookies oozing with melted candy corn

To add a little flair, top with candy corn before serving.

snickerdoodle candy corn cookies topped with candy corn on a white plate

Frequently Asked Questions for the Snickerdoodle Candy Corn Cookies Recipe:

Q: Should these cookies be refrigerated?

A: Yes, you can keep this in the fridge but make sure to store them in an airtight container. Place at room temperature before serving or warm them up in a microwave oven.

Q: Can I increase the quantity of candy corn in this recipe?

A: Putting more than 1 cupe would make the dough very crumbly and would fall apart during the baking process.

Q: Can I make the dough ahead and freeze it?

A: Yes, you can freeze the mixed dough and thaw completely at room temperature before baking it.

Q: How many cookies would this recipe make?

A: If you make large cookies, you can make 10-12 Apple cookies but if you make it smaller, it would make up to 16 cookies per batch.

Here are more delicious cookie recipes that you should try:

1 from 1 vote

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Snickerdoodle Cookies using Cake Mix

Snickerdoodle Candy Corn Cookies are perfect to make as Halloween treats or just for a delicious and easy to make snacks and I made this by using a cake mix!

Calories: 910kcal

Author: Lainey

Ingredients

Cinnamon Sugar:

▢ 3 tablespoons sugar
▢ 1 teaspoon ground cinnamon

Cookies:

▢ 1 15.25 oz Yellow Cake Mix*
▢ 2 eggs**
▢ ¼ cup vegetable oil**
▢ 1 cup candy corn do not add extra, too much candy corn will turn the cookie into a candy corn blob.

Instructions

Preheat oven to 375F and cover your cookie sheet with parchment paper or a baking mat, set aside.
In a small mixing bowl, combine sugar and cinnamon and mix until combined, set aside.
In a large mixing bowl, add yellow cake mix, eggs, oil, and mix until well combined.
Next add the candy corn and mix until just combined.
Shape dough into 1 inch balls, then roll in the cinnamon sugar mixture, and place on baking sheet with 2 inches of space between the unbaked cookies.
Flatten the cookies with your palm and make sure the candy corns are not too close to the edges (candy corns melt in high heat), then bake for 8-9 minutes.
Allow it to cool for about 5 minutes before transferring it to a cookie rack to cool completely.

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Notes

*If you don't have premade yellow cake mix available, feel free to use my homemade cake mix.

**If you are using my homemade yellow cake mix, don't add the 2 eggs and the oil. Follow the exact recipe of my homemade yellow cake mix.

Serving: 1gCalories: 910kcalCarbohydrates: 196gProtein: 11gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 327mgSodium: 595mgPotassium: 131mgFiber: 1gSugar: 181gVitamin A: 481IUVitamin C: 1mgCalcium: 70mgIron: 2mg

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S'mores Candy Corn Cookies

Oct 5, 2015 · 2 Comments

This quick and easy S'mores Candy Corn Cookies are perfect for kids! Bake it with your kids for a Halloween party or any occasion. It's easy, festive, and full of rich chocolate. All cookie lovers like me should try it, too!

Love festive cookie desserts? Check out my Snickerdoodle Apple Cookies and Rice Krispies Cookies!

S'mores Candy Corn Cookies on a white plate

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Why You’ll Love This Recipe

Beginner or not, you don't need any fancy equipment to make this. The melted butter makes the cookies extra soft. The candy corn gives it that marshmallowy, gooey texture that screams "s’mores!"

Also, cocoa powder is rich in antioxidants. It makes your indulgence feel a little more justified. Plus, they’re a fun conversation starter at parties or potlucks!

Ingredients

Listed below are all the ingredients you will need:

Unsalted butter
Granulated sugar
Vanilla extract
Eggs
All-purpose flour
Unsweetened cocoa powder
Baking soda
Salt
Graham cracker crumbs
Miniature chocolate chips
S’mores Candy Corn

See the recipe card for quantities.

Instructions

Prepare the Oven and Pans:

1. Preheat oven to 350°F (175°C).

2. Line cookie sheets with parchment paper or silicone baking mats.

Make the Cookie Dough:

3. In a large bowl, beat together the softened butter and granulated sugar until light and fluffy.

Hand mixer ready to mix all ingredients together

4. Add the vanilla extract and eggs, mixing well to combine. Set aside.

Combine the Dry Ingredients:

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

Cookie batter ingredients in a mixing bowl

6. Gradually add the dry ingredients into the wet mixture and stir until well incorporated.

Mix and Shape:

7. Fold in the mini chocolate chips and S’mores Candy Corn.

Bowl with cookie batter, chips and candy corn

8. Roll dough into 2-inch balls and place on the prepared cookie sheets, leaving space between each.

Bake and Cool:

9. Bake for 10–12 minutes, or until cookies are set on the edges but still slightly soft in the center.

10. Let the cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.

11. Then serve and enjoy!

Two pieces of S’mores Candy Corn Cookies

Substitutions and Variations

Ingredient Swap
You can swap unsalted butter for vegan butter to make this dairy-free.
Variation
Mini marshmallows and white chocolate chunks can work aside from Candy Corn.
Mistake to Avoid
The candy corn melts quickly and can get too sticky. So don't overbake!
Storage Tips
- Store in an airtight container at room temperature for up to 5 days.
- Freeze dough balls for up to 2 months; bake from frozen, adding 1–2 minutes to baking time.
- Baked cookies can also be frozen and thawed as needed.

FAQs

Do I need a stand mixer?

Not really. If you don't have one, a stand mixer or sturdy spatula will work!

What’s the texture like?

They’re very chewy and gooey with crisp edges. The candy corn softens and adds a melty, sweet surprise in every bite!

Can I use regular chocolate chips?

Absolutely! Mini or regular chocolate chips work fine. You can just use what you have on hand.

You Might Also Like:

Here are more delicious cookie recipes that you should try:

Recipes for Every Moment

Kids are home from school, demanding a snack, and you're out of ideas? These S’mores Candy Corn Cookies are fun, fast, and guaranteed to bring smiles to little faces!

Pumpkin Spice Dump Cake

Sep 30, 2015 · 7 Comments

Dump Cake?! Don't let the name of the recipe fool you, this Pumpkin Spice Dump Cake is like biting into fall. This easy fall dessert has a gooey pumpkin base and crunchy topping you will absolutely enjoy.

On the lookout for more pumpkin recipes? Try my Pumpkin Brownies, Pumpkin Spice Granola, and Pull Apart Pumpkin Bread.

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Substitutions

You can use pumpkin puree instead. The fresher it is, the better. Although most of the time it is more convenient to use those canned pumpkins.
You can use any local brand or your favorite pumpkin spice cake mix as a substitute for the yellow dry cake mix.
Instead of pecans, sprinkle some graham crackers crumbles on top of the cake mix for a delightful crumbly topping.

Variations

For a sweet and crunchy twist, try sprinkling toffee bits on top of the pumpkin mixture before adding the cake mix. As it bakes, the toffee melts into the cake, giving it a rich caramel flavor. Finish it off with a scoop of vanilla ice cream and some whipped cream for the perfect dessert!

Storage

Once baked, allow your Pumpkin Spice Dump Cake to cool to room temperature. The cake can be stored in the refrigerator for up to 4 days. Cover it tightly with plastic wrap or transfer it to an airtight container.
To reheat leftovers, simply pop it in the microwave for 20-30 seconds. If you prefer a crispier topping, you can also reheat it in the oven at 350°F for 10-15 minutes.

Top Tips

If you do not have canned pumpkins, you can make your own version by cooking it until soft and mash it finely.
Are you having a lot of guests for Thanksgiving? Make this as a Pumpkin Dump Cake bars or put it in shot glasses.
A larger or smaller pan can affect the thickness and cooking time, so stick with the recommended 9x13-inch size.

Ingredients

Gather the ingredients for this Pumpkin Dump Cake.

canned pumpkin
sugar
evaporated milk
eggs
salt
pumpkin pie spice
yellow cake mix
pecans
butter

Instructions

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

First, let us preheat oven to 350F and grease 9x13 inch pan.

In a large bowl add the pumpkin, sugar, evaporated milk, eggs, salt, and mix very well:

mixing the sugar, pumpkin, eggs for the pumpkin dump cake recipe

Next, add the pumpkin pie spice and mix well:

adding the pumpkin spice to the egg and sugar mixture

The pumpkin batter should look like this:

Next pour the cake mix onto the pumpkin batter and spread evenly:

spreading the cake mix on top of the pumpkin puree

Then pour the batter into the pan or baking dish and add the chopped pecans and then pour the melted butter all over the cake making sure it's spread evenly and bake for 55-60 minutes:

putting the melted butter and chopped pecans on top

Serve immediately:

freshly baked pumpkin dump cake in a baking dish

Frequently Asked Questions

What is the biggest mistake to avoid when making a dump cake?

The biggest mistake is not spreading the melted butter evenly over the cake mix. This can cause dry, uncooked patches in the topping.

Why is my dump cake still powdery?

If your dump cake is powdery, the butter may not have fully soaked into the dry cake mix. Make sure to spread the butter evenly or add a little more to cover the top.

How to tell if a dump cake is done?

A dump cake is done when the top is golden brown and the filling is bubbling around the edges. You can also gently press the center to check for firmness.

You're maybe wondering why it's called "dump cake" and here's the reason why: You're basically taking all the ingredients, dumping into a large bowl, dumping it into a pan, then baking it. Hence the name Pumpkin DUMP Cake. 😀

And what's really neat, if you are baking this for a party, you don't even need to wait for it too cool because my friend Melanie from YouTube made an amazing carrier for the dessert! (And you can learn how to make it too!)

5 Ingredient Gluten Free Peanut Butter Chocolate Chip Cookies

Sep 28, 2015 · 6 Comments

Make yourself a batch of these 5 Ingredient Gluten Free Peanut Butter Chocolate Chip Cookies! It's easy and quick to make. Perfect for busy bakers, late-night cravings, or anyone avoiding wheat. They’re chewy, chocolatey, and made in one large bowl. What’s not to love?

Love a quick cookie recipe? Try our Coffee Mint Cookies for a bold twist or Rice Krispies Cookies for a crispy, nostalgic bite!

A glass of 5 Ingredient Gluten Free Peanut Butter Chocolate Chip Cookies

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Why You’ll Love This Recipe

5-ingredient peanut butter chocolate chip cookies are dairy-free, gluten-free, and beginner-friendly. No fancy equipment needed, like a mixer. Just mix, scoop, and bake!

Peanut butter gives natural protein and healthy fats, making each bite satisfying and energizing.

It's a great treat for kids, grown-ups, and late-night sweet cravers.

Ingredients

Listed below are all the ingredients you will need:

See the recipe card for quantities.

Ingredients

Prepare the Oven and Pan:

1. Preheat the oven to 350°F (175°C).

2. Line a cookie sheet with parchment paper or a silicone baking mat.

Make the Dough:

3. In a large mixing bowl, whisk together the brown sugar and egg until smooth.

4. Add the creamy peanut butter and baking soda, and mix until well combined.

5. Stir in the chocolate chips.

Shape and Bake:

6. Using a cookie or ice cream scooper, scoop the dough onto the prepared baking sheet.

7. Flatten each cookie slightly with the back of a spoon or your fingers.

Dough balls being flattened on baking tray

8. Bake for 8–10 minutes, or until the edges are set and slightly golden.

Cool and Serve:

9. Let the peanut butter cookies cool on the baking sheet or trays for 5 minutes, then transfer to a wire rack to cool completely!

Substitutions & Variations

Ingredient Swap
Swap the brown sugar with coconut sugar for a less refined option.
Add chopped nuts for extra crunch!
Variation
Use almond butter instead of peanut butter for a milder flavor.
Mistake to Avoid
Don’t overbake! These cookies firm up as they cool.
Storage Tips
- Store in an airtight container at room temperature for up to 5 days.
- Freeze baked cookies for up to 1 month; thaw at room temperature before serving.
- Cookie dough can also be frozen in balls and baked directly from frozen. Just add 1–2 minutes to bake time.

Tray of 5 Ingredient Gluten Free Peanut Butter Chocolate Chip Cookies

FAQs

Can I use crunchy peanut butter?

Yes! It adds great texture and nutty bits.

Do I need to chill the dough?

Nope, just mix and bake - super fast!

Can I make them vegan?

Yes, use a flax egg (1 tablespoon flaxseed + 3 tablespoons water) instead of a regular egg.

Why did my cookies spread too much?

Too much sugar or very soft peanut butter can cause spreading, measure carefully and don’t skip preheating the oven.

delicious flourless peanut butter cookies in a green bowl

5 from 2 votes

Print Pin Recipe

5 Ingredient Gluten Free Peanut Butter Chocolate Chip Cookies

These cookies are rich, chewy, and loaded with chocolate chips. They're also made with five simple ingredients. Naturally gluten-free, quick to bake, and perfect for satisfying any sweet craving!

Prep Time10

Cook Time10

Total Time20

Course: Cookies, Dessert, Snack

Cuisine: American

Servings: 16 -18 cookies

Author: Lainey

Ingredients

Instructions

Prepare the Oven and Pan:

Preheat the oven to 350°F (175°C).
Line a cookie sheet with parchment paper or a silicone baking mat.

Make the Dough:

In a large mixing bowl, whisk together the brown sugar and egg until smooth.
Add the creamy peanut butter and baking soda, and mix until well combined.
Stir in the chocolate chips.

Shape and Bake:

Using a cookie or ice cream scooper, scoop the dough onto the prepared baking sheet.
Flatten each cookie slightly with the back of a spoon or your fingers.
Bake for 8–10 minutes, or until the edges are set and slightly golden.

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

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

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Recipes for Every Moment

Need a sweet fix without turning your kitchen upside down? These 5-ingredient cookies come together in minutes and hit the spot every time!

Snickers Oreo Cheesecake

Sep 25, 2015 · 2 Comments

Snickers. Oreo. Cheesecake. Are you salivating yet? 😀

If you have extra Snickers lying around this is the recipe to make. Crushed Oreos as a crust takes the Snickers to another level of sweetness. The hardest part is waiting, but let me tell you it's worth the wait so don't take your first bite until it's chilled. Enjoy!

Oreo Snickers Cheesecake slice drizzled with hot fudge sauce

Tips and Tricks for Making This Snickers Oreo Cheesecake Recipe:

Make the top of your cheesecake level by using a spoon or a spatula.
When adding the snickers into the mixture, remember to not overmix. Just use the folding motion to keep the air of the cheesecake in.
If you want a slightly bitter taste to this Snickers Oreo Cheesecake, drizzle with dark chocolate sauce before serving.
To manually crush the Oreos, place them in a ziplock bag and firmly press the Oreos with any canned food you have until you get your desired Oreo texture.

How to Make this Snickers Oreo Cheesecake Recipe:

Gather the ingredients for this Snickers Oreo Cheesecake.

Here are the ingredients you will need for this recipe:

Oreos
unsalted butter
cream cheese
egg
vanilla extract
granulated sugar
fun-sized Snickers

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

Preheat oven to 350 degrees F, cover 8x8 or 9x9 inch pan with foil or parchment paper, then grease it.

To make the crust, either crush the Oreos to chunks or grind using a food processor until crumbly then add the butter:

pouring melted butter over crushed oreos

Mix very well until the butter is well incorporated:

Then press into the pan using a spatula or a spoon and set aside.

To make the cheesecake, in a large bowl mix together the cream cheese and eggs until creamy. Add the vanilla extract, sugar and mix until well combined:

mixing the cream cheese, sugar and vanilla using a handheld mixer

Now it's time to fold in the Snickers:

adding in the snickers to the cream cheese batter

Add the cream cheese in the pan, spread apart and bake for 30-35 minutes:

Once it's done baking, remove from the oven and allow it to cool for 1 hour then place in the refrigerator for at least 3-4 hours or best overnight:

Your long wait is finally over! The hardest part would be the waiting, but honestly, making this Snickers Oreo Cheesecake is super easy! If you agree, write it down in the comment section 😉

snickers cheesecake slice topped with cool whip and hot fudge sauce

Frequently Asked Questions for the Snickers Oreo Cheesecake Recipe:

Q: How many servings would this recipe do?

A: This delicious and easy Snickers Oreo Cheesecake recipe could make six to 8 slices, depending on how big your slices are.

Q: Can this Snickers Oreo Cheesecake be frozen?

A: Yes you can keep this in the freezer. just make sure to thaw it before serving to your guests.

Q: Is it necessary to use just Snickers or can add in more caramel sweets?

A: Yes, you can add as much but just be careful not to make it too sweet.

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Snickers Oreo Cheesecake

You won't need another recipe of a Snickers Oreo Cheesecake because you got the best - delicious, creamy and full of chocolate and caramel goodness!

Author: Lainey

Ingredients

Instructions

Preheat oven to 350 degrees F, cover 8x8 or 9x9 inch pan with foil or parchment paper, then grease it.
To make the crust, either crush the Oreos to chunks or grind until crumbly then add the butter and mix very well. Then press into the pan and set aside.
To make the cheesecake, in a large bowl mix together the cream cheese and eggs until creamy. Add the vanilla extract, sugar and mix until well combined, then fold in the Snickers,
Add the cream cheese in the pan, spread apart and bake for 30-35 minutes.
Once it's done baking, remove from the oven and allow it to cool for 1 hour then place in the refrigerator for at least 3-4 hours or best overnight.

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Chocolate Stuffed Marshmallow Cookies

Sep 16, 2015 · 4 Comments

These Chocolate Stuffed Marshmallow Cookies are soft and packed with flavor plus the gooey melted marshmallows and the chocolate chips in every bite, you can never go wrong!

chocolate stuffed marshmallow cookies on a white plate

I've grown to really LOVE eating anything that has marshmallows as an ingredient and I think it gives such a great texture when biting into the cookie.

I was a little disappointed when I first made these cookies because I was hoping the marshmallows wouldn't melt as much as they did. I don't know why I thought that, but I was hoping that freezing the marshmallows would stop them from melting, lol. Silly, right?

Tips and Tricks for Making These Chocolate Stuffed Marshmallow Cookies Recipe:

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 use large marshmallows and place 1 in each cookie if you love a bigger fluff in each of your cookies.

How to Make these Chocolate Stuffed Marshmallow Cookies Recipe:

These are the ingredients you will need:

all-purpose flour
cocoa powder
baking soda
white sugar
brown sugar, firmly packed
SALTED butter
eggs
vanilla extract
chocolate chips
FROZEN mini marshmallows

Preheat oven to 400F and prepare cookie pan using parchment paper or a silicone mat.

In a large bowl, mix together the flour, baking soda, and cocoa powder and set aside when finished mixing:

dry ingredients for chocolate stuffed marshmallow cookies

In another large bowl, mix together the butter, white sugar, and brown sugar until it is light and fluffy:

creaming butter and sugar in a bowl using a handheld mixer

Next add the eggs, and vanilla extract and mix until it is well combined:

adding the eggs to the sugar and butter mixture

Then add the dry ingredients to the wet ingredients and mix very well:

mixing the dry and wet ingredients of the chocolate stuffed marshmallow cookies

This is how the cookie dough would look like after mixing thoroughly:

cookie dough of chocolate stuffed marshmallow cookies

Next, take 2 tablespoons of cookies and 4-5 frozen marshmallows and place the marshmallows in the cookie dough, and cover:

placing marshmallows in the center of each cookie

Close the dough after placing the marshmallows inside and place it on the cookie pan:

ready to bake chocolate stuffed marshmallow cookies

Flatten then add some chocolate chips on top:

adding dark chocolate chips on top of each cookie

Bake for 8-10 minutes:

ready to bake chocolate stuffed marshmallow cookies on a cookie sheet

Allow it to cool on a cookie rack and serve it with milk. Yum!

freshly baked chocolate stuffed marshmallow cookies

I must admit that the combination of chocolate chips and melted marshmallows are awesome! You must give this recipe a try, Simply Bakers!

delicious and gooey chocolate stuffed marshmallow cookies

Frequently Asked Questions for the Chocolate Stuffed Marshmallow Cookies Recipe:

Q: Can I use pre-made cookie dough mix for this cookie recipe?

A: Yes you can. Homemade is always the best but if you are in a hurry, you can use pre-mixed cookie dough and just follow the steps in inserting the marshmallows.

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 400F 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:

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Easiest Lemon Sheet Cake Recipe

Sep 16, 2015 · 2 Comments

This easy moist Lemon Sheet Cake Recipe is tangy and so easy to make from scratch! Every bite of this cake is bursting with fresh lemon flavor,

Looking for more lemon cake recipes? Try my Lemon Poke Cake (AKA Strawberry Poke Cake) or my Lemon Cake Cookies.

a slice of lemon sheet cake with pecans on a white plate

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Top Tips

Enhance the lemon flavor in a cake is to use both lemon zest and lemon juice for a vibrant and balanced citrus taste.
For easier removal, line the pan with parchment paper.

Variations

Simply whisk together the powdered sugar, fresh lemon juice, and lemon zest until smooth. Adjust the consistency by adding more lemon juice if needed for a thinner glaze or more powdered sugar for a thicker glaze. Drizzle the glaze over the cooled lemon sheet cake before serving. Enjoy the burst of citrus flavor!
Vanilla extract: Adding 1 teaspoon of vanilla extract to your lemon cake batter can complement the lemon flavor nicely, creating a delicious vanilla lemon sheet cake with a subtle hint of vanilla that enhances the overall taste.
Lemon Blueberry Sheet Cake: Fold fresh or frozen blueberries into the batter before baking for a burst of flavor and color.
Lemon Raspberry Sheet Cake: Add fresh raspberries to the batter for a tangy and sweet twist.
Lemon Coconut Sheet Cake: Sprinkle shredded coconut on top of the cake batter before baking for a tropical flavor sensation.
Lemon Strawberry Sheet Cake: Sprinkle chopped strawberries on top of the cake after baked.

Substitutions

You can also use lemon cake mix instead of making this recipe from scratch.
Flour: You can substitute all-purpose flour with whole wheat flour for added fiber, or gluten-free flour blend for a gluten-free version.
Sugar: If you prefer a less refined option, you can use coconut sugar, honey, maple syrup, or a sugar substitute like erythritol or stevia. Keep in mind that liquid sweeteners like honey or maple syrup may affect the texture and moisture content of the cake, so you may need to adjust the recipe accordingly.
Butter: To make the cake dairy-free, you can substitute butter with a plant-based alternative like vegan butter or margarine, or with coconut oil.
Eggs: If you're vegan or allergic to eggs, you can use a commercial egg replacer, mashed banana, applesauce, or a flax or chia egg (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons of water, let sit until gel-like).
Milk: Instead of cow's milk, you can use almond milk, coconut milk, soy milk, or any other plant-based milk.
Lemon: If you don't have fresh lemons or lemon juice, you can use bottled lemon juice. However, fresh lemon juice will typically provide a brighter flavor.
Lemon Zest: The zest of other citrus fruits like lime or orange can be used as a substitute for lemon zest if desired.
Cream Cheese Frosting: Instead of traditional cream cheese frosting, you can make a dairy-free version using vegan cream cheese or coconut cream.

Storage

Refrigerator: Place the cake in an airtight container or cover it tightly with plastic wrap to prevent it from absorbing odors from the refrigerator. Properly stored, the cake can last for up to 5-7 days in the refrigerator.

Ingredients

oil or oil spray for greasing the pan
butter
all purpose flour
pecans
cream cheese
whipped topping
powdered sugar
lemon pudding or your choice of flavor
milk
pecans for garnishing

Instructions

The golden rule in baking: Preheat oven to 350F and oil or oil spray for greasing the 9x13 inch pan.

To make the crust, in a large bowl mix together the butter and all-purpose flour:

mixing butter and flour using a fork in a clear mixing bowl

Next, add the pecans:

adding chopped pecans to butter and flour mixture

The cake crust should be well mixed, just like this:

crust mixture for easy lemon cake recipe

Add the crust (flour mixture) to the pan, press down, and bake in the oven at 350F for 15-20 minutes. After baking it, remove from the oven and allow to cool completely:

putting the crust for easy lemon cake recipe in a clear baking dish and pushing it by hand

In another bowl, add the cream cheese, whipped topping, powdered sugar and mix together then set the bowl aside. (Feel free to use a stand mixer on medium speed):

pouring milk to easy lemon cake ingredients on a clear bowl

In another bowl, add the pudding, 3 cups of milk and whisk until it forms a custard:

making custard mixture for easy lemon cake recipe

To layer, first pour the cream cheese mixture (not all of it, because you will need some later):

adding cream mixture on top of easy lemon cake crust

Add all the custard, evenly distributing it on top of the cake:

putting custard mixture over easy lemon cake

Finish with the rest of the cream cheese mixture:

adding cream mixture on top of the custard layer using a rubber spatula

Garnish with chopped pecans. Place in the freezer overnight if you would like a frozen treat or place in the refrigerator for a couple of hours until chilled. Slice and serve immediately:

adding chopped pecans on top of the easy lemon cake

Frequently Asked Questions

What's the difference between sheet cake and regular cake?

A sheet cake is typically baked in a large, shallow rectangular pan and served directly from the pan, while a regular cake, often baked in round pans and composed of stacked layers, is served sliced on a plate.

How do you increase the flavor of lemon in a cake?

Increase the flavor of lemon in a cake by adding both lemon zest and lemon juice to the batter.

If you like this recipe, you're going to love this lemon flavored desserts:

This has got to be one of my most favorite lemon flavored cakes yet! Lemon Cake!! What's so awesome about this recipe is, you can just replace the pudding to your favorite flavored pudding and it will still taste just as amazing!!

I have to admit something to you though, I was a little hesitant to make this because I prefer to bake chocolate desserts which you probably noticed on my YouTube channel. I ventured to the fruity desserts so I can expand my horizon of desserts and try something different.

Pumpkin Spice Ice Cream Recipe

Jun 19, 2015 · 6 Comments

As the air turns crisp and leaves start to fall, why not enjoy the cozy flavor of pumpkin spice in a cool, creamy treat? This Pumpkin Spice Ice Cream Recipe is your new go-to dessert—no-ice cream maker, easy to make, and packed with all the fall flavors you love. Make it with 5 ingredients only!

Looking for more fall flavors? Try these thick, chewy Pumpkin Brownies, soft Keto Pumpkin Whoopie Pies, and No Yeast Pumpkin Cinnamon Rolls.

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This is such a super easy recipe and it’s homemade which of course always taste better! So pumpkin isn’t only for fall, I challenge you to try incorporate pumpkin whether it be for baking or into your everyday diet!

Substitutions

Replace sweetened condensed milk with white sugar or light brown sugar for a milder taste.
Make your own pumpkin puree instead of the canned one by roasting a small sugar pumpkin in the oven until tender, scooping out the flesh, and blending it until smooth.

Variations

To make this ice cream dairy-free, substitute the heavy whipping cream with coconut cream and use sweetened condensed coconut milk. The result will be a slightly different flavor, but equally delicious.
For a sugar-free version, opt for a sugar-free sweetened condensed milk and use a sugar substitute that works well with cold desserts.

Storage

Store your ice cream in an airtight, freezer-safe container to prevent ice crystals from forming. Place a piece of plastic wrap directly on the surface of the ice cream before sealing the container to maintain freshness.
Homemade ice cream can last in the freezer for up to two weeks, though it’s best enjoyed within the first week for optimal flavor and texture.
Best Containers to Use: Opt for shallow, wide containers to store your ice cream. This allows it to freeze more quickly and evenly.

Top Tips

Drizzle caramel on top before serving to make your own caramel pumpkin spice ice cream.
Add in the pumpkin puree a teaspoon ground nutmeg and a teaspoon ground ginger for more pumpkin spice taste.
Add a litte bit of salt to the mixture to improve the flavor.

Ingredients

Gather the ingredients for this Pumpkin Ice Cream recipe and once the ingredients are all ready, let's begin!

heavy whipping cream
sweetened condensed milk
Libby's Pumpkin Puree
pumpkin pie spice
vanilla extract
cookie dough
espresso powder

Pumpkin Ice Cream No Ice Cream Maker Required

Instructions

In a large stand mixer, mix the heavy cream until it has stiff peaks. Then slowly add the condensed milk to the bowl and mix:

Turn off the mixer then add Libby's Pumpkin Puree, pumpkin spice, vanilla extract, and mix until just combined:

adding libby pumpkin puree and cinnamon powder to the cream mixture

The final ice cream mixture should look like this - soft, creamy and has a fine texture:

Split the ice cream batter into 3 different bowls. In one bowl, add the espresso powder:

adding espresso powder to the pumpkin ice cream mixture

In the other bowl of ice cream mixture, add in the cookie dough:

adding cookie dough to the pumpkin ice cream mixture

There you go! 3 Pumpkin ice cream flavors with just one base mixture!

three pumpkin ice cream flavors in three bowls

Freeze at least 4 hours or best overnight and serve 🙂

ready to serve pumpkin ice cream in 3 flavors

Frequently Asked Questions

Is pumpkin spice ice cream good?

Yes, pumpkin spice ice cream is delicious! It's a creamy, sweet treat that combines the warm, comforting flavors of pumpkin and spices like cinnamon, nutmeg, and cloves, making it perfect for fall.

What is pumpkin spice flavoring made of?

Pumpkin spice flavoring is a blend of spices typically including ground cinnamon, nutmeg, ginger, cloves, and allspice. These spices together create the classic "pumpkin spice" taste.

What main two chemicals give pumpkin spice its flavor?

The main two chemicals that give pumpkin spice its flavor are cinnamaldehyde, found in cinnamon, and eugenol, found in cloves. These compounds create the warm, spicy aroma and taste.

5 from 1 vote

Print Pin Recipe

Pumpkin Spice Ice Cream Recipe

With 5 ingredients only, you can have the best Fall pumpkin spice ice cream right inside your kitchen and it is no churn, rich, creamy!

Prep Time15

Chill Time4

Total Time4 15

Course: Desserts

Cuisine: American

Servings: 1 pint

Calories: 2640kcal

Author: Lainey

Ingredients

▢ 8 oz heavy whipping cream
▢ 14 oz sweetened condensed milk
▢ ¾ cup Libby's Pumpkin Puree
▢ 1 teaspoon pumpkin pie spice
▢ ½ teaspoon vanilla extract
▢ ½ to 1 cup cookie dough optional
▢ 1 teaspoon espresso powder optional

Instructions

In a large stand mixer, mix the heavy whipping until it has stiff peaks. Then slowly add the condensed milk to the bowl.
Turn off the mixer then add Libby's Pumpkin Puree, pumpkin spice, vanilla extract and mix until just combined.
Split the ice cream batter into 3 different bowls, then add the cookie dough and espresso powder into each bowl.
Freeze at least 4 hours or best overnight.
Serve.

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Serving: 1cupCalories: 2640kcalCarbohydrates: 312gProtein: 45gFat: 140gSaturated Fat: 81gPolyunsaturated Fat: 8gMonounsaturated Fat: 43gCholesterol: 404mgSodium: 920mgPotassium: 2292mgFiber: 7gSugar: 272gVitamin A: 33040IUVitamin C: 20mgCalcium: 1349mgIron: 6mg

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Today I will be sharing with you how to make Pumpkin ice cream! I know you’re thinking pumpkin during the summer?! Well, I’ve partnered with LIBBY’S Pumpkin to share one of the great things pumpkin can do.

Also if you go to Pumpkin Can you download a coupon to buy yourself a can! So send me pictures on FB or IG of what you made, so I can share it!

FTC: Sponsored Video with Libby's Pumpkin. #sponsored #pumpkincan

Oreo Brownie Ice Cream Cake

Jun 17, 2015 · 2 Comments

This Oreo Brownie Ice Cream Cake is made with layers of fudgy brownies, Oreos, ice cream, and whipped cream. It's a delicious and refreshing dessert on a hot summer day. Give this a try!

oreo brownie ice cream cake on a white plate

Tips and Procedures:

Make the top of your cake level by using a spoon or a spatula.
For a more festive look, top with whipped cream or cool whip before serving.
For the dry ingredients, make sure to sift them before measuring. Sifting is useful to make sure that the cake is not lumpy.

How to Make this Oreo Brownie Ice Cream Cake Recipe:

Gather the ingredients for this NO BAKE Banana Strawberry Pie.

Here that what you will need for the recipe:

melted butter
white sugar
vanilla extract
eggs
all-purpose flour
unsweetened cocoa powder
salt
baking powder
ice cream

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

First, preheat the oven to 350F and grease a springform cake pan. Use parchment paper to line it if needed. After preheating the oven, proceed to the mixing action 😉

In a large mixing bowl or stand mixer, mix together butter and sugar, then add the eggs and vanilla extract and mix until just combined:

mixing butter sugar and eggs for the oreo ice cream cake recipe

In another bowl, mix together the all-purpose flour, cocoa powder, and salt:

mixing the dry ingredients for the oreo ice cream cake recipe

Then add to the wet ingredients. Be careful not to overmix:

adding the dry ingredients to the wet ingredients

Pour into the cake pan and bake for 30-35 minutes. Doesn't that look like a brownie batter? I am so excited to eat this cake at this point, lol!

putting the batter onto the springform pan

Allow it to cool completely before adding the ice cream and the hot fudge chocolate sauce:

Fill the pan with ice cream up to its brim, just like so:

You have the option to freeze it for a few hours so the ice cream would hold the shape together with the cake:

Now it's time to decorate!!! Top with your favorite whipped cream or cool whip before serving and garnish with crushed Oreos and melted chocolate. You can also use hot fudge sauce to drizzle on top. Yum!

oreo ice cream cake decorated with whipped cream and crushed oreos

Frequently Asked Questions for the Oreo Brownie Ice Cream Cake Recipe:

Q: What can I substitute for hot fudge sauce?

A: You can use melted chocolate or chocolate candies instead. More or less they taste the same.

Q: Can I use any chocolate ice cream for this recipe?

A: Yes you can. Any chocolate or anything with Oreos and chocolate ice cream will do.

Q: How long does this stay in shape when served at room temperature?

A: It will stay in shape for up to 10 minutes maybe, depending on how hot or humid your area is.

More Easy Oreo Recipes to enjoy:

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Nutella Cool Whip Popsicles

May 15, 2015 · 5 Comments

These 3 Ingredient Nutella Cool Whip Popsicles are creamy, silky and addictive! Nutella, whipped topping, and evaporated milk whipped together to make this heavenly treat to eat on hot summer days.

Looking for more cold treats? Try my Vietnamese Popsicles or my 3 Ingredient Apple Cider Popsicles.

3 ingredient nutella popsicles on a white plate

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Top Tips

Use High-Quality Ingredients: Opt for high-quality Nutella or chocolate-hazelnut spread to maximize the flavor and creaminess of your popsicles. The better the ingredients, the tastier the final product will be.
Use a Funnel: This helps pour the mixture into the molds without spilling.

Substitutions

Nutella
- Substitute with any other chocolate-hazelnut spread, like a store-brand version or a homemade chocolate-hazelnut spread.
- For a nut-free option, use a chocolate sunflower seed butter or a chocolate spread made from seeds.
Milk
- Use any plant-based milk such as almond milk, soy milk, oat milk, or coconut milk for a dairy-free or vegan version.
- For a richer texture, substitute with heavy cream or half-and-half if you're not avoiding dairy.
Bananas
- Replace with other creamy fruits like avocados or mangoes to maintain a similar texture.
- If you want to avoid fruit altogether, you can use Greek yogurt or a dairy-free yogurt alternative to add creaminess.

Variations

Peanut Butter Swirl Popsicles: Add swirls of peanut butter or another nut butter to the mixture before freezing for a delicious flavor twist.
Coconut Nutella Popsicles: Substitute part of the evaporated milk with coconut milk and add shredded coconut to the mixture for a tropical flavor.
Chocolate Chip Nutella Popsicles: Mix in mini chocolate chips or crushed chocolate pieces for a crunchy texture.
Mint Chocolate Nutella Popsicles: Add a few drops of peppermint extract to the mixture and sprinkle in some crushed mint chocolate candies.

Storage

Freezing: Once the popsicles are fully frozen in their molds, remove them from the molds and place them in a freezer-safe container or zip-lock bags. This helps save space and prevents the popsicles from absorbing any odors from the freezer.
Layering: If stacking popsicles in a container, place a piece of parchment paper or wax paper between layers to prevent them from sticking together.
Duration: Store the popsicles in the freezer for up to 2 months for the best taste and texture.
Avoiding Freezer Burn: Ensure the container or bags are airtight to prevent freezer burn and maintain the popsicles' quality.

Ingredients

Listed below are all the ingredients you will need:

whipped topping
evaporated milk
Nutella

Instructions

In a large bowl mix together whipped topping and evaporated milk until well combined:

pouring evaporated milk over whipped topping on a clear mixing bowl and rubber spatula for 3 ingredient nutella popsicle recipe

Add in the Nutella and mix well:

putting nutella on milk and whipped topping mixture for 3 ingredient nutella popsicles recipe

The mixture should look like this - smooth and no lumps from the whipped topping and Nutella:

liquid mixture of the 3 ingredient nutella popsicles

Pour into popsicle molds. Make this step easier by using a funnel:

pouring 3 ingredient nutella popsicle mixture over popsicle mold using a plastic green funnel

Freeze overnight:

covered popsicle mold with the 3 ingredient nutella popsicle mixture

Tadaaaa!!! Here they are! Your very own 3 Ingredient nutella Popsicles that tastes so much better than store bought popsicles!

A friendly reminder: they are best eaten immediately 🙂

FAQs

Can I replace Nutella with other kinds of chocolate spread?

Absolutely, you can use any chocolate-hazelnut spread or a similar spread like chocolate sunflower seed butter or another nut-based spread.

What can I use as a dairy-free substitute for milk?

You can substitute the milk with any plant-based milk such as almond milk, soy milk, oat milk, or coconut milk for a dairy-free or vegan version.

How do I prevent the popsicles from sticking to the mold?

Run warm water over the outside of the molds for a few seconds to help release the popsicles easily without breaking.

Do I need a special popsicle mold to make these?

While a popsicle mold is convenient, you can also use small paper cups with wooden sticks or ice cube trays to make the popsicles.

Looking for more Nutella dessert recipes? Check out these reader favorites:

5 from 2 votes

Print Pin Recipe

Nutella Cool Whip Popsicles

These 3-Ingredient Nutella Cool Whip Popsicles are irresistibly creamy and smooth! Made with Nutella, whipped topping, and evaporated milk, they create a delightful treat perfect for enjoying on hot summer days.

Prep Time5

Freeze Time6

Total Time6 5

Course: Dessert

Cuisine: Filipino

Servings: 6 popsicles (approximate)

Calories: 106kcal

Ingredients

▢ 1 cup whipped topping softened
▢ ½ cup evaporated milk
▢ 3 tablespoons Nutella

Instructions

In a large bowl, thoroughly mix the softened whipped topping, evaporated milk, and Nutella until the mixture is smooth and well combined.
Pour the mixture into popsicle molds, then place them in the freezer and allow them to freeze overnight.
For the best taste and texture, enjoy the popsicles immediately after removing them from the freezer.

Leave a Comment

Serving: 1popsicleCalories: 106kcalCarbohydrates: 11gProtein: 2gFat: 6gSaturated Fat: 5gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gCholesterol: 6mgSodium: 35mgPotassium: 114mgFiber: 1gSugar: 10gVitamin A: 60IUVitamin C: 0.4mgCalcium: 74mgIron: 0.5mg

Watch The Recipe Video!

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

This is by far the BEST Nutella Popsicles I have tried! Why? It's only 3 ingredients and it's very easy to make!

In addition, you can replace the Nutella with Peanut Butter, Cookie Butter, or any spread and it will still taste just as good! Let me know if you guys decide to change the flavor of the popsicles in the comments below!

Recipe inspired by Pinterest

No Bake 3 Ingredient Cheesecake with Condensed Milk

May 8, 2015 · 17 Comments

Try this silky smooth No Bake 3 Ingredient Cheesecake with Condensed Milk, delicious and so easy to make on those hot summer days!

Looking for more easy dessert recipes using cheesecake? Try my Mini Cherry Cheesecake, Oreo Cheesecake Bites, or my Strawberry Stuffed Cheesecake.

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Substitutions

Cookies: You can use graham crackers, digestive biscuits, or any of your favorite cookies as the base.
Cream Cheese: Use full-fat cream cheese or cold heavy cream if you prefer a heavier version.
Condensed Milk: For a less sweet version, use half the amount of sweetened condensed milk or a low-sugar alternative.

Variations

Toppings: Add a layer of fresh fruits like fresh berries, whipped cream, or lemon curd on top before serving.
Mix-ins: Mix in some melted chocolate. vanilla extract, or caramel sauce with the cream cheese for a different flavor of cheesecake.
Nutty Flavor: Add a sprinkle of crushed nuts on top for extra crunch.
Citrus Zing: Add a teaspoon of lemon juice or lime zest to the cream cheese mixture for a refreshing twist.

Storage

Store the finished 3-ingredient no bake cheesecake in an airtight container in the fridge for up to 3 days.
To freeze your No Bake 3 Ingredient Cheesecake with Condensed Milk, wrap each jar tightly with plastic wrap or aluminum foil, label with the date, and store in the freezer for up to 2 months. Thaw overnight in the refrigerator before serving to maintain its smooth, creamy texture.

Top Tips

If you want the crust to be finer, use a high-speed blender or a food processor to process or blend the cookies into a fine powder.
The cheesecake filling can be made the night before and stored in an airtight container and can be easily assembled before serving.
The crust can be made several days before but needs to be stored in an airtight container at room temperature.

Ingredients

Here are the ingredients you will need:

15-20 cookies
cream cheese
condensed milk

Instructions

In a large mixing bowl, beat the cream cheese until stiff peaks form using a hand mixer or a electric mixer in medium speed, whichever is comfortable and available:

Next, pour condensed milk and mix until well combined. Then place the bowl covered with plastic wrap in the refrigerator:

mixing cream cheese and condensed milk in a clear mixing bowl

Now it's time to make the crust!

In a ziplock bag, place 10-15 cookies and crush with a rolling pin or you can use the bottom of a glass. I have used that before and it works! Just be careful not to break it 😉

After crushing the cookies, mix them with the cream cheese and condensed milk mixture in three separate bowls. Make sure to set aside cookie crumbs for the crust later:

cream cheese mixture and crushed cookies

Place 1 tablespoon of crushed cookies in a mini mason jar:

making the crust for the no bake oreo cheesecake

Add cheesecake batter into the jars, just like how I did it in the photo below:

no bake oreo cream cheese dessert in mini mason jars

With the leftover cookies, garnish the cheese cake. I went ahead and garnished mine with whole cookies and not the crushed ones since I just imagined these treat would look prettier 🙂

topping mini oreo cookies to no bake oreo cheesecake

Nah! Don't get too excited after assembling all three cheesecakes! Refrigerate for at least 1 hour because this no bake cheesecake recipe tastes so much better when served chilled.

three flavors of no bake oreo cheesecake

Frequently Asked Questions

How do you thicken a no bake cheesecake filling?

You can thicken a no bake cheesecake filling by adding more cream cheese or by mixing in some whipped cream. Chilling it for a longer time also helps it set better.

Why did my cheesecake get hard?

Your cheesecake might get hard if it was overmixed or if it was left in the fridge for too long.

What is cream cheese filling made of?

Cream cheese is made of milk and cream. It also includes cultures and sometimes a bit of salt.

3 mini mason jars of no bake oreo cheesecakes

4.67 from 6 votes

Print Pin Recipe

No Bake 3 Ingredient Cheesecake with Condensed Milk

Here's an easy and delicious No Bake 3 Ingredient Cheesecake with Condensed Milk, totally a crowd pleaser dessert!

Prep Time10

Chill Time1

Total Time1 10

Course: Dessert

Cuisine: American

Servings: 4 servings

Calories: 760kcal

Author: Lainey

Ingredients

▢ 15-20 cookies
▢ 1 (8 oz) cream cheese softened
▢ 1 (14 0z) condensed milk **

Instructions

Cream Cheese Filling:

In a large bowl add the cream cheese and beat until smooth.
Next add condensed milk and mix until well combined, then place the bowl in the refrigerator.

Crust:

In a large ziplock bag, add 10-15 cookies and crush with a rolling pin.

Assembling the Cheesecake:

Place 1 tablespoon of crushed cookies in a mini jar.
Add cream cheese filling into the jars and with the leftover cookies garnish the cheesecake.
Refrigerate for at least 1 hour and best served chilled.

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Notes

**Feel free to add less or more.

Serving: 1servingCalories: 760kcalCarbohydrates: 97gProtein: 9gFat: 37gSaturated Fat: 9gCholesterol: 31mgSodium: 790mgPotassium: 155mgFiber: 3gSugar: 23gVitamin A: 145IUVitamin C: 1mgCalcium: 56mgIron: 4mg

Watch The Recipe Video!

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

Try now this yummy and easy cheesecake recipe with very simple ingredients. Perfect for all special occasions!

Easy Blueberry Cupcakes Recipe

Apr 30, 2015 · 4 Comments

These Easy Blueberry Cupcakes are soft, fluffy, and made with juicy fresh blueberries or frozen ones — whichever you have on hand! Each bite brings a mix of sweet and tart, similar to your favorite lemon blueberry cupcakes or even a blueberry muffin recipe but in cupcake form. All you need is a few pantry staples, a muffin tin, and a love for berries!

Love berry-filled treats? You’ll also enjoy my favorites: Berry Fruit Tart and Vegan Berry Crisp Recipe.

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What is Easy Blueberry Cupcakes Recipe?

These Easy Blueberry Cupcakes are like a sweet crossover between moist blueberry muffins and soft vanilla cakes. Perfect for breakfast, brunch, or dessert, they’re a go-to treat when you need something quick yet homemade.

Originating from the love of berry-based baked goods, this recipe captures the essence of summer but can be made any time thanks to frozen berries.

If you're a fan of lemon zest or lemon juice, feel free to add a touch for a citrus twist that pairs wonderfully with the blueberries.

Subsitutions

eggs – use flax eggs or ¼ cup unsweetened sour cream or applesauce per egg
all purpose flour – use gluten-free flour mixture
milk – swap with almond, oat, or soy milk
frozen blueberries – use fresh blueberries or other berries

Variations

Lemon Blueberry Cupcakes – add lemon zest and lemon juice to the cupcake batter
Buttercream Frosting – top with vanilla or lemon cream cheese frosting using a piping bag
Healthy Version – reduce sugar and use whole wheat flour
Mini Muffins – use muffin cups in a mini muffin tin
Berry Swirl – mix in a tablespoon of berry jam into each cup before baking

Storage & Leftovers

Airtight container on countertop – lasts 2 days
Refrigerator – keeps fresh for 5–6 days
Freezer – store in a freezer-safe bag or container for up to 2 months
To serve, let cupcakes thaw at room temperature

Ingredients

Instructions

Preheat oven to 350 degrees Fahrenheit and line the cupcake pan with liners.

In a large bowl, mix together butter and sugar and add vanilla extract:

mixing the butter, vanilla extract and sugar in a bowl for blueberry cupcake bouquet recipe

Then add eggs and mix until it is well combined:

adding eggs to the butter and sugar mixture using a handheld mixer

Take about a spoonful of flour (take it from the 3 cups of flour) and mix with the frozen blueberries, set aside:

coating the fresh blueberries with flour

Add the flour, baking powder and salt, to the wet ingredients:

adding dry ingredients of the blueberry cupcake bouquet recipe

Then gradually add the milk and mix until well combined:

adding milk to the ingredients of blueberry cupcake bouquet

When the batter is mixed well, it's time to add the blueberries which we coated with flour earlier. Mix well until the blueberries are well incorporated:

adding in the flour-coated blueberries to the blueberry cupcake batter

Add the batter into the cupcake pans and bake for 25-30 minutes:

ready to bake blueberry cupcakes in pink cupcake liners

To check for doneness insert toothpick in the cupcakes and if toothpick is clean, cupcakes are ready!

For the frosting, add a few drops of red food color to make a pink frosting for the blueberry cupcakes:

adding red coloring to the buttercream frosting for blueberry cupcakes

Here you go! We are now ready to assemble and frost the cupcakes! For me this is the most exciting part 🙂

pink buttercream frosting for the blueberry cupcakes

Insert toothpicks to the foam ball. You will insert the cupcakes into the toothpicks as they will make the cupcakes steady:

placing toothpicks as cupcake holder to the foam ball

Now that you have all the cupcakes inserted in the toothpicks, you are ready to frost them!

ready to frost blueberry cupcakes assembled on a foam ball

I used star piping tip on this one because that was the first piping tip I first saw when I was looking for one. It looked pretty and looks like flower petals, I think.

frosting the blueberry cupcakes using a piping bag with a star piping tip

Tadaaah! I simply inserted mini marshmallows inserted in toothpicks to fill the gaps. It looks soooo pretty! A perfect gift or dessert table centerpiece at a party!

Top Tips

Before frosting, make sure the cupcakes are completely cooled to avoid melting of the frosting.
Make the frostings ahead in one big batch and just chill it. Take them out from the chiller and frost your Blueberry cupcakes before assembling it into a bouquet.
You can place mini candy flowers on top of the frosting for a prettier edible bouquet arrangement.
If you don't have a piping tip to use when frosting, simply place the whipped cream into a piping bag and make a cut in the corner of the bag and frost. Works perfectly every time!
Coat the fresh blueberries with flour before mixing it into the batter. The flour will prevent the blueberries from sinking into the bottom.

FAQ

What should I avoid when making cupcakes?

Don’t overmix the batter! That’s a common mistake that leads to dense or dry cupcakes. Also, make sure not to overbake them—keep an eye on the oven and test with a toothpick for moist crumbs.

Is it better to use fresh or frozen blueberries for blueberry muffins?

Both work great, but fresh blueberries are less likely to bleed into the batter. If you’re using frozen, toss them in a little flour first to keep them from sinking and turning the batter purple.

What is the secret ingredient for moist cupcakes?

Sour cream or yogurt adds amazing moisture without making the cupcakes too dense. Also, using room temperature ingredients helps everything blend smoothly for the best texture.

4 Ingredient Nutella Cookies

Apr 16, 2015 · 8 Comments

Love cakes, tarts and cheesecakes? These 4 Ingredient Nutella Cookies are just as yummy and easy to make! Perfect for busy bakers, kids, or Nutella lovers. You'll get to make warm cookies in under 10 minutes. As one of the easiest cookie recipes on the blog, you don’t even need baking powder!

You’ll also enjoy our crispy Rice Krispies Cookies and the rich, nutty combo in Nutella Peanut Butter Cookies. Both are perfect for your next eating adventures with friends or family.

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Why You’ll Love This Recipe

This 4-ingredient Nutella cookies recipe is beginner-friendly and great for quick sweet cravings. It’s perfect for anyone who wants chewy cookies fast without a big mess. And it blends well with the usual snack bars, scones, and muffins too!

In a world of communities, Nutella is the main ingredient. It adds not just flavor, but a bit of calcium and iron too. You can swap it with chocolate hazelnut spread or even peanut butter.

There’s no need for dairy or special tools like a stand mixer. Just mix, scoop, and bake with basic kitchen tools like a large mixing bowl and spatula. You can even involve kids using a tablet to follow along. It’s also easy to make egg-free or gluten-free with simple swaps.

Ingredients

Listed below are all the ingredients you will need:

Unsalted butter
Nutella
Large egg
All-purpose flour

See the recipe card for quantities.

Instructions

Prepare the Oven and Pan

Preheat oven to 350°F (175°C).

Line baking sheets with parchment paper or use a nonstick cookie sheet.

Make the Cookie Dough

In a large bowl, mix together the butter, Nutella, and egg until smooth.

Add the flour and stir until a dough forms and is well combined.

Shape and Bake

Using a cookie or ice cream scoop, portion the dough onto the prepared baking sheet.

Cookie batter in a bowl and an ice cream scooper

Lightly flatten each cookie using a fork.

Pressing down and flattening dough with a fork

Bake for 6–8 minutes, or until the edges are set and the centers are still soft.

Let cool slightly before serving. Best enjoyed warm!

Substitutions & Variations

Ingredient Swap
No Nutella? Try any chocolate-hazelnut spread or even peanut butter for a twist.
You can mix in some old-fashioned oats, chocolate chips, or even M&M for fun add-ins. Jars of caramel or mini biscuits can also work!
Variation
Scoop the cookie dough balls using a wooden spoon or spatula and place them on a baking tray lined with a silpat mat. Then bake until the tops look set. You’ll get that perfect chewy texture with these tricks every time!
Mistake to Avoid
Avoid overbaking - they’re done even if they look soft!
Watch for egg streaks if not mixed well.
Storage Tips
- These cookies freeze well for up to 2 months. Store baked cookies in an airtight container at room temp for 3–4 days.
- If freezing dough, shape into small round balls first, then freeze.

4 Ingredients Nutella Cookies on a plate

FAQs

Can I make this without eggs?

Yes! Try a flaxseed egg or egg replacer.

Do I need to chill the dough?

Nope, just mix and bake. Super simple!

Can I double the recipe?

Absolutely. Just keep an eye on your oven timing.

5 from 2 votes

Print Pin Recipe

4 Ingredient Nutella Cookies

These Nutella Cookies are soft, fudgy, and packed with rich chocolate-hazelnut flavor. It's made with just four simple ingredients and ready in minutes!

Prep Time10

Cook Time8

Total Time18

Course: Dessert, Snack

Cuisine: American

Servings: 24 cookies

Calories: 106kcal

Author: Lainey

Ingredients

▢ ¼ cup unsalted butter softened
▢ 1 cup Nutella
▢ 1 large egg
▢ 1 cup all-purpose flour

Instructions

Prepare the Oven and Pan:

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

Make the Cookie Dough:

In a large bowl, mix together the butter, Nutella, and egg until smooth.
Add the flour and stir until a dough forms and is well combined.

Shape and Bake:

Using a cookie or ice cream scoop, portion dough onto the prepared baking sheet.
Lightly flatten each cookie using a fork.
Bake for 6–8 minutes, or until the edges are set and centers are still soft.
Let cool slightly before serving. Best enjoyed warm!

Leave a Comment

Notes

*I forgot to add the clip of the egg in the video.

Serving: 1gCalories: 106kcalCarbohydrates: 12gProtein: 1gFat: 6gSaturated Fat: 5gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 12mgSodium: 8mgPotassium: 60mgFiber: 1gSugar: 7gVitamin A: 69IUCalcium: 16mgIron: 1mg

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

You Might Also Like:

Recipes for Every Moment

Craving something chocolatey but don’t want to turn on the oven for long? These 4 Ingredient Nutella Cookies are your lazy:o day lifesaver!

Easter Recipes

Apr 3, 2015 · 2 Comments

Easter is all about the spring colors which makes desserts look extra pretty! Am I right?

I've missed you guys so much, I have been so swamped with work, church, and school. I had 2 videos ready to be edited last week and time really slipped away from me. Time management is my Everest and I'm working on being better. Do you guys have tips on time management? I would love to know!

So to make up from my lack of videos this past week, I put together 3 quick and easy recipes for Easter you, family, and friends will LOVE!

M&M Crackers

Ingredients:

ritz crackers
m&m's
white candy melts

Directions

1. half the candy melts, place crackers on plate, then place the candy melt on top of the crackers.

2. Heat in the microwave for about 35 seconds (for 5 crackers), then add m&m's.

White Chocolate Marshmallow Bark

Ingredients:

yellow Lemon candy melts
white candy melts
m&ms
marshmallows
peanuts
sprinkles

Directions:

1. Melt candy melts for 45 seconds in 15 seconds increments.

2. Pour lemon candy melts onto non-stick baking mat, swirl in white chocolate candy melts, then add assorted candies and press down.

3. Refrigerate for at least 5 minutes, then break into pieces.

Spring Cupcakes

Ingredients

cupcakes
frosting
peeps
sprinkles
eggs

Step by Step Video

Soft Oreo Cheesecake Cookies

Mar 16, 2015 · 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:

cream cheese
unsalted butter
granulated sugar
all-purpose flour
Oreo cookies

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:

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:

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

What is the secret to soft cookies?

The secret to soft cookies is using butter instead of shortening and not overbaking them. Keeping some moisture in the dough also helps!

How to make soft vs crispy cookies?

If you prefer softer cookies, use more brown sugar, add an extra egg yolk, and slightly reduce the baking time to keep the centers soft and chewy. If you want crispier cookies, increase the amount of white sugar, use melted butter instead of softened, and bake for a bit longer to achieve a golden, crunchy texture.

Is there a cheesecake Oreo flavor?

Yes, there is a cheesecake flavor of Oreo cookies. They have a creamy cheesecake filling between two chocolate wafers.

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

Cook Time13

Chill Time1

Total Time1 20

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

Watch The Recipe Video!

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

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

Mar 13, 2015 · 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:

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

How do I keep the crust from getting soggy?

To prevent a soggy crust, press the crushed cereal mixture firmly into the pan and chill it for at least 30 minutes before adding the filling. For extra stability, you can bake the crust at 325°F for 8-10 minutes and let it cool before adding the cheesecake mixture.

Can I use homemade whipped cream instead of store-bought whipped topping?

Yes! You can replace whipped topping (like Cool Whip) with homemade whipped cream by beating 1 cup of heavy cream with 2 tablespoons of powdered sugar until stiff peaks form. Fold it gently into the cheesecake mixture.

How do I make a baked version of Lucky Charms cheesecake?

For a baked version, prepare a crust using crushed graham crackers or Lucky Charms cereal. Beat cream cheese, sugar, eggs, and sour cream, then fold in Lucky Charms marshmallows. Bake at 325°F for 50-55 minutes, let it cool, then chill for at least 4 hours.

More Recipes

Cakes everywhere! Come and get more here:

Cheesecake topped with marshmallows and green sprinkles

5 from 2 votes

Print Pin Recipe

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

Chilling Time1

Total Time1 15

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.

Leave a Comment

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

Watch The Recipe Video!

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

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

Mar 9, 2015 · 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!

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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:

Unsalted butter
White sugar
Brown sugar
Eggs
Vanilla extract
All-purpose flour
Baking soda
Salt
Matcha powder
White chocolate chips

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.

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?

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.

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!

FAQs

What kind of matcha should I use for baking?

Use culinary-grade matcha for baking. It’s less expensive than ceremonial-grade but still gives a strong, earthy flavor and bright green color.

Do these cookies taste like green tea?

They do! Expect a subtle bitterness, balanced by the sweetness of sugar and chocolate. If you're new to matcha, start with a smaller amount and adjust to taste.

Why are my cookies not green after baking?

Overbaking or using low-quality matcha can dull the color. Bake just until edges are set, and store matcha in a cool, dark place to keep it vibrant.

BEST 1 Bowl Brownies

Mar 7, 2015 · 2 Comments

One-bowl brownies are perfect for anyone who wants a quick dessert or snack. Anyone can be lazy at heart, even when craving something. So I jump into any recipe that starts with "1 bowl!" I especially love that I don't need fancy ingredients and equipment for this recipe. And you can turn it into any version you prefer!

Try my 3-ingredient chocolate cupcakes or Filipino tsokolate the next time you crave chocolate treats!

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Why You’ll Love This Recipe

I personally love these fudgy brownies because you can easily make your own version! In mine, I added Oreos. But you can replace them with any other you like. These one-bowl brownies only need a few simple ingredients. They come together quickly before the batter goes into the pan.

Ingredients

Listed below are all the ingredients you will need:

butter
unsweetened chocolate
white chocolate chips
pure vanilla extract
egg
self-rising flour
baking powder
oreo cookies
walnuts
powdered sugar
granulated sugar

See the recipe card for quantities.

Instructions

Prepare the Pan

1. Preheat the oven to 350°F.

2. Grease a baking pan well. Lainey used a 9-inch pan in the written recipe and a silicone pan in the video.

Melt the Chocolate

3. Add the butter, unsweetened chocolate, and white chocolate chips to a medium saucepan.

4. Melt over the stove for about 2 to 3 minutes.

5. Stir continuously so the chocolate does not burn.

6. Add the sugar and mix quickly.

Butter and chocolate melting in a saucepan

7. Remove the saucepan from the heat.

8. Let the chocolate mixture cool for about 3 minutes.

Add the Egg and Vanilla

9. Place the saucepan back over low heat.

10. Add the egg and whisk quickly so it does not clump or cook.

11. Add the vanilla extract and mix well.

Make the Brownie Batter

12. Add the self-rising flour and mix until combined.

13. Add the baking powder and continue mixing.

14. Fold in crushed Oreos, walnuts, peanuts, or another optional mix-in.

Fill the Pan

15. Pour the brownie batter into the greased pan.

16. Spread the batter evenly.

17. If excess grease appears on the surface, gently blot some of it with a paper towel, as shown in the original video.

Bake

18. Bake at 350°F for about 20 minutes.

19. Remove the brownies from the oven.

20. Allow them to cool for about 10 minutes.

Serve

21. Slice and serve once they have cooled enough to hold their shape.

22. Leave the brownies plain or sprinkle powdered sugar over the top.

Substitutions & Variations

Ingredient Swap
Replace self-rising flour with this mixture: a teaspoon of baking powder, ¼ teaspoon salt, and ⅔ cup all-purpose flour.
Variation
Swap the Oreos with any chocolate add-ins that you like.
Mistake to Avoid
Don't stop stirring the butter and chocolates as they melt. Before slowly whisking the egg in, let the mixture cool for 3 minutes.
Storage Tips
- Store cooled brownies in an airtight container at room temperature for about 3 to 4 days.
- Keep in the fridge for up to about 1 week, although they may become firmer. Brownies freeze well for about 2 to 3 months when wrapped tightly and placed in a freezer-safe container.

FAQs

How do I know when the brownies are done?

You can check it with a toothpick. The center needs to be set but still a little moist. It shouldn't be completely dry.

Can I leave out the Oreos and walnuts?

Of course! They're optional. You can simply replace them with any other add-ins or toppings you want. No need for a mixer, too. Just do it by hand. I tried the recipe with a scoop of ice cream as the topping. It's one of the best brownies I've had!

Can I melt the chocolate in the microwave?

Yes, you can! Heat the butter and chocolate in short intervals. Stir each one until smooth.

You Might Also Like:

Recipes for Every Moment

Craving chocolate all of a sudden? These one-bowl brownies are quick to make from scratch. The easy ingredients come together in about 20 minutes!

White Chocolate Cranberry Cookies

Mar 3, 2015 · 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!

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:

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:

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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!

BEST Oreo Peanut Butter Bark

Feb 27, 2015 · 3 Comments

I fell in love with Oreo peanut butter bark, and you should, too! This 4-ingredient recipe is made with simple ingredients. It's Oreo cookies, rich chocolate, and creamy peanut butter wrapped in one yummy dessert. And best of all, it's easy to make!

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Listed below are all the ingredients you will need:

chocolate chips
white chocolate chips
Oreos
crunchy peanut butter

See the recipe card for quantities.

Instructions

Melt the dark and white chocolate separately, then add the peanut butter and crushed cookies. Drop spoonfuls of the chocolate mixtures into a pan. Chill until firm, then break into pieces to serve and enjoy.

Storage

Store the bark in an airtight container in the refrigerator for up to 1-2 weeks. Make sure to put parchment paper in between the pieces so they don't stick together. It also freezes well for about 1-2 months, but let it sit for a few minutes before serving so it is easier to bite.

FAQs

Do I need to bake this recipe?

No! This is a no-bake recipe, so you don't need an oven. Just melt the chocolate by pan or double boiler. Then mix it with the other ingredients and chill the bark until it's firm.

Can I just mix all the ingredients in a bowl together?

Of course! Put the chocolate mixture first, then the peanut butter mixture. This way, I could taste the peanut butter in the first bite!

How do I know the bark is ready to be enjoyed?

Check that it's firm. Thirty minutes in the fridge should be enough. But if it's thick, the bark may need to be refrigerated a bit longer. After that, break it by hand or with a sharp knife to enjoy it.

Can I swap white chocolate and Oreos with something else?

Of course! Try using melted almond bark or a vanilla almond bark instead of white chocolate. For Oreos, you can use nutter butter cookies.

delicious and easy Oreo Bark on a white plate

5 from 1 vote

Print Pin Recipe

BEST Oreo Peanut Butter Bark

You can't miss this holiday dessert - easy, delicious, no-bake and just uses 4 ingredients. It's sweet, crunchy, and perfect for Christmas parties, dessert trays, or homemade holiday gifts.

Prep Time10

Cook Time5

Chill Time30

Total Time45

Course: Candy, Dessert, Snack

Cuisine: Fusion (American-Filipino)

Servings: 24 pieces

Calories: 12kcal

Author: Lainey

Ingredients

▢ 1 (12 oz) package chocolate chips
▢ 1 (12 oz) package white chocolate chips
▢ 1 (14.3 oz) package Oreos
▢ 3 tablespoons crunchy peanut butter

Instructions

Prepare the Pan

Line a baking pan or tray with a nonstick baking mat, parchment paper, or wax paper.
Set the prepared pan aside.

Prepare the Oreos

Crush or crumble the Oreos into small pieces.
Divide the crushed Oreos into two equal portions.

Melt the Chocolate

Place the chocolate chips and white chocolate chips in separate microwave-safe bowls.
Melt each bowl separately in short intervals, stirring between each interval until smooth.
Do not overheat the chocolate.

Make the Peanut Butter Mixture

Add the crunchy peanut butter to the melted white chocolate.
Stir until smooth and well combined.
Fold half of the crushed Oreos into the white chocolate and peanut butter mixture.

Make the Chocolate Mixture

Add the remaining crushed Oreos to the melted chocolate chips.
Stir until the cookies are evenly coated.

Assemble and Chill

Pour both chocolate mixtures onto the prepared pan.
Spread them into an even layer.
Refrigerate for about 30 minutes, or until completely firm.

Serve

Remove the bark from the refrigerator.
Break or cut it into pieces.
Serve chilled or package the pieces for gifting.

Leave a Comment

Serving: 1gCalories: 12kcalCarbohydrates: 1gProtein: 0.5gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.5gCholesterol: 0.01mgSodium: 10mgPotassium: 15mgFiber: 0.2gSugar: 0.2gVitamin A: 0.01IUCalcium: 1mgIron: 0.04mg

Watch The Recipe Video!

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

Storytelling Time!

I actually shared this recipe as part of my "Baking on a Budget" series. My reason for making it is simple. I noticed that baking is usually expensive because of the ingredients. So I decided to try making easy desserts with only up to 5 ingredients.

This recipe is one of my personal favorites because it only needs 4 ingredients. And it can be shared with many people. With it, I don't need to spend much to make an enjoyable dessert.

Here's how much I spent the time I made this recipe:

Oreo cookies – $2.99
Chocolate chips – $2.69
White chocolate chips – $2.69
Crunchy peanut butter – already on hand

In total, I spent $8.37. Amazing, right?

It may cost a little different now. But Oreo peanut butter bark is still my favorite!

Note: These prices reflect the cost when this recipe was originally published. Current grocery prices will vary by store and location.

Mint Chocolate Chunk Cookies

Feb 16, 2015 · 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.

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

Can I make this without mint chips?

Yes! Use peppermint extract and extra chocolate chunks instead.

Why do I need both baking powder and baking soda?

They help balance the rise and texture, giving you that perfect soft-but-puffy cookie.

Can I freeze the dough?

Absolutely! Scoop the dough into balls and freeze for quick baking later.

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

Feb 13, 2015 · 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.

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

banana (optional)
egg
nutella
all-purpose flour
powdered sugar (optional)
cookie icing (optional)

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.

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.

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

What makes brownies fudgy vs cakey?

Fudgy brownies have more fat (like butter or Nutella) and less flour, giving them a dense, gooey texture. Cakey brownies use more eggs and flour, making them lighter and more airy.

Does the size of the pan affect baking time?

Yes, a larger pan spreads the batter thinner, so brownies bake faster and may dry out. A smaller pan makes them thicker, so they take longer to cook and stay fudgier

What happens if you add an extra egg to the brownie mix?

Adding an extra egg makes brownies more structured and cakier because eggs help with binding and leavening. If you want fudgy brownies, stick to the recipe’s egg amount.

5 from 2 votes

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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

Bake Time25

Total Time35

Course: Desserts, Snacks

Cuisine: American

Servings: 16 pieces

Calories: 148kcal

Author: Lainey

Ingredients

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

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

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

Feb 11, 2015 · Leave a Comment

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!

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!

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

Feb 9, 2015 · 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.

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.

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.

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

Feb 6, 2015 · 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!

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!

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:

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:

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!

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!?!

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!

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Recipe adapted from: Oh my God Chocolate Desserts

Peanut Butter Cheesecake Pudding Cookies

Feb 2, 2015 · 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:

Unsalted butter
Peanut butter
Granulated sugar
Brown sugar
Eggs
Vanilla extract
Baking soda
Hot water
All-purpose flour
Cheesecake instant pudding mix
Candy melts
Assorted sprinkles

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.

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

Can I use natural peanut butter?

You can, but the texture may change. Natural peanut butter can make the dough oily or too soft. Stick with traditional peanut butter for best results.

Do I need to chill the dough?

No chilling required for this recipe! You can bake right away, making it a great last-minute dessert.

Can I skip the pudding mix?

It’s best not to. The pudding mix helps keep the cookies soft and adds cheesecake flavor. Without it, the texture and taste will change.

Can I make this gluten-free?

Yes, just swap the all-purpose flour with a 1:1 gluten-free baking mix. Check your pudding mix is gluten-free too.

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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!

Foolproof S'mores Pops

Jan 30, 2015 · 1 Comment

When planning a Valentine's Day party for my loved ones, I look for the great taste of s'mores pops! These are the perfect graham cracker sandwiches for kids and beginners. It brings graham crackers, chocolate, gooey marshmallow cream, and sprinkles in one yummy flavor. Easy recipes like this will make your party extra fun!

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Listed below are all the ingredients you will need:

graham crackers
marshmallow cream
candy melts
sprinkles
popsicle sticks

See the recipe card for quantities.

Instructions

Spread marshmallow cream and melted chocolate between two graham crackers. Add a stick and let the chocolate set. Dip each in melted candy coating, add sprinkles, and let dry before enjoying.

Storage

Store in an airtight container in a cool, dry place for 2-3 days. Keep them away from heat so the candy coating does not soften. Don't put them in the freezer because the graham crackers will soften.

FAQs

Why do my graham crackers keep breaking?

You may have been pressing it too firmly. Be gentle with it so it doesn't break.

Can I use regular marshmallows instead of cream?

Sure! You can melt some marshmallows to use for the recipe.

How thin should the melted candy coating be?

It should be a little bit runny, enough for dipping and coating the pops. If it feels too thin or hot, let it cool slightly at room temperature.

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Foolproof S'mores Pops

An easy Valentine’s Day treat made with graham crackers, marshmallow cream, melted chocolate, and colorful sprinkles. They are simple to make and can be customized with different colors for any celebration.

Prep Time15

Set Time15

Total Time30

Course: Dessert, Snack

Cuisine: Fusion (American-Filipino)

Servings: 8 pops

Calories: 275kcal

Author: Lainey

Ingredients

▢ 16 graham cracker squares
▢ 1 cup Jet-Puffed marshmallow cream
▢ 1 cup chocolate candy melts
▢ ½ cup pink candy melts
▢ ½ cup white candy melts
▢ ½ cup assorted Valentine’s Day sprinkles
▢ 8 popsicle sticks or cake pop sticks

Instructions

Prepare the Candy Melts

Melt the candy melts until smooth.
Keep the melted candy slightly runny so it will be easy to use for dipping.

Assemble the S’mores

Spread marshmallow cream over two graham crackers.
Add melted chocolate to both graham crackers.
Use a popsicle stick to spread out the chocolate.
Place the stick onto one of the graham crackers.
Place the second graham cracker on top.
Gently press the graham crackers together. Be careful not to press too hard because they can break.
Set the S’more aside and allow the chocolate to harden.
Repeat with the remaining graham crackers.

Dip and Decorate

Once all the S’mores are assembled, start with the first one you made.
Dip the S’more into the melted candy coating.
Press the coated S’more gently into the sprinkles.
If you do not have enough melted candy for dipping, use a spoon to spread it over the S’more instead.
Remove any excess chocolate and add the sprinkles.

Set

Place the decorated S’mores Pops down and allow the coating to dry completely.
Serve once the coating has hardened.

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Serving: 1gCalories: 275kcalCarbohydrates: 49gProtein: 1gFat: 9gSaturated Fat: 7gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gSodium: 118mgPotassium: 25mgFiber: 0.5gSugar: 37gCalcium: 11mgIron: 1mg

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

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Chocolate Candy

Jan 24, 2015 · 8 Comments

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

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 🙂

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.

Leave a Comment

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

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Filipino Custard Cake

Jan 21, 2015 · 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!

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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

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:

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

Check out that layer of wonderfulness! Delicious!

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

How does Magic Cake work?

It's all about the baking process that naturally results in three distinct textured layers. The top is spongy, the middle because custardy, and the base is rich and dense.

How long should I whip the egg whites?

There is no standard length of time to whipping the egg whites. It is best to observe until you see soft peaks, that's when you know you can stop whipping.

How come I didn't get 3 layers?

You probably didn't bake it long enough. It may take 45 minutes or as long as 70 minutes depending on the oven. The safest way is to to check is when the top of the cake is golden brown and the cake doesn't "jiggle" when you gently shake the pan.

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

Cook Time45

Total Time1

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.

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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

Jan 20, 2015 · 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

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:

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!

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:

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

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

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!

4.67 from 3 votes

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French Macarons

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

Author: Lainey

Ingredients

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.

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Notes

Chocolate Cream Filling Recipe

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Easy Hot Fudge Cake

Dec 27, 2014 · 23 Comments

If you’re craving a warm, gooey chocolate dessert, this Hot Fudge Chocolate Cake is the perfect recipe to make. It bakes into a soft chocolate cake on top with a rich hot fudge sauce underneath, almost like a self saucing chocolate pudding cake. Serve it warm with vanilla ice cream or whipped cream for an easy dessert everyone will love.

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

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Listed below are all the ingredients you will need:

all purpose flour
granulated sugar
salt
baking powder
unsweetened cocoa powder
milk
butter
brown sugar
hot water

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

Can I add toppings?

Yes! In this chocolate cake recipe, you can add whipped cream, semi-sweet chocolate chips, walnuts or even a big scoop of vanilla ice cream works great.

Why is my cake too dry?

The cake batter may have been overbaked. Check earlier with a toothpick. Then remove once the top is set but still soft.

Why does the sauce sink to the bottom?

That’s how the hot fudge cake recipe works. We layer the dry ingredients and the wet ingredients. Then the hot water helps create the fudge layer in the center of the cake during baking.

Do I need to grease the pan?

Yes, you did. Just lightly coat your pan with cooking spray before adding the batter. This helps the cake release easily after baking it in the preheated oven.

Hot Fudge Chocolate Cake in a glass pan with a spoon

Christmas Tree Cookie Recipe

Dec 20, 2014 · 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.

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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

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

salted butter
powdered sugar
vanilla extract
all-purpose flour
green candy melts
christmas sprinkles

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:

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:

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

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

Can I use a cookie cutter?

You don’t need one, but yes, you can roll out the dough and use a Christmas tree cookie cutter.

Do I need to chill the dough?

No chilling needed! This dough is ready to bake right away.

Can I use royal icing instead of candy melts?

Yes! Royal icing works great and lets you decorate with more detail.

Here are more delicious cookie recipes that you should try:

5 from 1 vote

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This Christmas tree cookies recipe is a flaky, sweet, and colorful dessert to make on Christmas day!

Prep Time10

Bake Time30

Total Time40

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.

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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!

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

Iced Peanut Butter Chocolate Milk

Dec 20, 2014 · 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.

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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

milk
heavy cream
mini chocolate chips
creamy peanut butter

Instructions

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

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.

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

What does chocolate peanut butter taste like?

Chocolate peanut butter has a sweet and rich flavor that combines the taste of chocolate with the nuttiness of peanut butter. It's creamy and smooth, making it a tasty treat!

Can we drink milk with peanut butter at night?

Yes, you can drink milk with peanut butter at night if you enjoy it. Just remember that some people might find it a bit heavy before bed.

Does peanut butter taste good in chocolate milk?

Yes, peanut butter tastes great in chocolate milk because it adds a creamy and nutty flavor. The sweetness of the chocolate mixes well with the richness of the peanut butter, making it delicious!

5 from 2 votes

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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

Cook Time10

Chill Time30

Total Time45

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.

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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

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

Frozen Caramel Hot Chocolate

Dec 20, 2014 · 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

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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.

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

Can you make a milkshake with hot chocolate?

Absolutely! You can turn your hot chocolate into a delicious chocolate milkshake by blending it with some ice cream or ice. Just mix in your favorite flavors, and you'll have a tasty treat!

Does frozen hot chocolate have caffeine?

Yes, it can! If you use chocolate chips or cocoa powder that contains caffeine, your Frozen Caramel Hot Chocolate will have a little buzz. But if you want to keep it caffeine-free, just stick to white chocolate or omit the chocolate altogether.

Can I make this without a blender?

While a blender makes it super easy to achieve that smooth, frosty texture, you can still make it without one! Just mix the ingredients in a bowl, whisk them together until well combined, and then chill it in the freezer for a bit before serving. It might not be as smooth, but it'll still be delicious!

5 from 2 votes

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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

Cook Time5

Chill Time10

Total Time20

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.

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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

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!