Ice Cream Cone Cake Pops Recipe

Sep 12, 2014 · 15 Comments

These amazing Ice Cream Cone Cake Pops are a breeze to make, look fantastic, and are perfect for any celebration, especially in the summer. Using cake mix, soda, some pink chocolate, and sprinkles, these come together in a snap!

Looking for more summer recipes? Try my Boston Cream Cupcakes or my Easy Chocolate Ganache Blondies.

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Top Tip

Add sprinkles or other decorations while the candy coating is still wet so they stick better.

Substitutions

Cake flavors: Use any flavor you like, such as chocolate, red velvet, or vanilla cake.
Soda: Any soda can work. Try Sprite, Coke, or even flavored sodas like orange or root beer.
Candy Melts: Substitute with melted chocolate chips or almond bark.
Cones: Use mini waffle cones or sugar cones for a different texture.

Variations

Rainbow Swirl: Use different colored cake batters to create a rainbow effect inside the cones. Finish with a vanilla or white chocolate coating and rainbow sprinkles.
Cookie Crunch: Mix crushed cookies into the cake batter before baking for a crunchy texture. Dip the cake pops in chocolate and roll them in more cookie crumbs.
Fruity Surprise: Add small pieces of fresh fruit, like strawberries or blueberries, to the cake batter before baking. Coat in white chocolate and top with fruit-flavored drizzles.

Storage

Immediate Consumption (1-2 days): If you plan to consume the cake pops within a day or two, store them at room temperature in an airtight container away from heat and sunlight.

Short-Term Storage (3-4 days): For slightly longer storage, refrigerate the cake pops. Place them in a single layer in an airtight container to prevent drying out.

Extended Storage (Freezing): Extended Storage (Freezing): If you want to store them for several weeks to a month, freeze the cake pops individually wrapped in plastic wrap or in freezer-safe bags.

Ingredients

Listed below are all the ingredients you will need:

funfetti cake mix
soda
frosting
shortening
mini ice cream cones
pink candy melts
sprinkles

Instructions

Preheat oven to 350F and grease 9x13 cake pan.

In a large bowl or a stand mixer, add cake box mix, soda, and mix until well combined:

cake batter of ice cream cone cake pops in a bowl

Carefully pour the batter into the baking pan, making sure it's evenly distributed. Bake in the oven until the top looks golden brown, which usually means it's cooked through. You can also check by sticking a toothpick into the center—if it comes out clean or with just a few crumbs, your cake is done:

pouring the cake pop batter into a baking pan

Allow the cake to cool for a minimum of one hour. Once cooled, crumble the cake using a fork until it reaches a fine consistency. Gradually add a few spoonfuls of frosting to the crumbled cake until it binds together smoothly:

Roll cake crumbs into your hands and form into cake balls:

After rolling out all the cake balls, it's time to melt the candy melts. If necessary, add a bit of shortening to achieve the desired consistency. You can melt in microwave, at 15 second increments if using a high powered microwave. Feel free to pick any color that sparks joy for you! Personally, I love using pink:

After you have achieved the right consistency of the chocolate or candy melt, dip the cone into it, making sure to coat all the areas where the cake pop is to be attached:

coating the edge of the cone with chocolate melt

After attaching the cake pops into the cone, let it sit for a few minutes to give time for the melted chocolate to harden:

letting the cake pop adhere to the chocolate melt and cone

After you are sure that the cake pops won't fall off the cone, you can start dipping it the melted chocolate or candy melts and decorate with sprinkles as you please 🙂

coating the cake pops with colorful chocolate candy melts and sprinkling with candy sprinkles

There you go, Simply Bakers! You have just made such pretty desserts using just a few ingredients!

pretty ice cream cone cake pops on a white plate

FAQs

Do cake pops need to be frozen before dipping?

No, cake pops do not need to be frozen before dipping, but feel free to to chill it. Freezing can cause the cake pops to crack or expand when brought to room temperature, leading to issues with the coating. Instead, place the cake pops in the refrigerator for about 30 minutes to an hour before dipping to ensure they are firm enough to handle the coating process without falling apart.

What is the secret to coating cake pops?

The secret to coating cake pops is to chill them thoroughly, use properly melted and thinned coating, dip smoothly, tap off excess, and let them set upright in a stand.

Can I use any brand of instant cake mix?

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

How do you keep cake pops on the stick when dipping?

To keep cake pops on the stick when dipping, ensure the sticks are inserted into well-chilled cake balls, and dip the stick in melted coating before inserting it into the cake ball to secure it.

five Ice Cream Cake Pops on a white plate decorated with sprinkles

5 from 3 votes

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Ice Cream Cone Cake Pops Recipe

Whip up these fabulous Ice Cream Cone Cake Pops in a flash! Just blend cake mix, soda, a splash of vibrant pink chocolate, and a sprinkle of sprinkles for a dessert that's as easy as it is delightful.

Prep Time20

Bake Time30

Total Time50

Course: Dessert

Cuisine: American

Servings: 24 cake pops

Calories: 57kcal

Author: Lainey

Ingredients

Making the Cake

▢ 1 (15.25) oz funfetti cake mix
▢ 1 ½ cups sprite soda (1 can of soda)
▢ 2-4 tablespoons vanilla frosting or your favorite

Decoration

▢ 2 teaspoons shortening
▢ 3 cups candy melts
▢ 24 mini ice cream cones
▢ sprinkles

Instructions

Cake

Preheat oven to 350F and grease 9x13 pan.
In a large bowl add cake box mix, soda and mix until well combined.
Pour into pan and bake for 25 -30 minutes and allow to completely cool for at least one hour.
Once cooled, crumble the cake using a fork until it reaches a fine consistency. Gradually add a few teaspoons of frosting to the crumbled cake until it binds together smoothly. Then roll cake crumbs into your hands and form into cake balls, set aside.

Assembling the Ice Cream Cones

In a bowl, add candy melts and shortening in the microwave, at 15 second increments.
Once your candy melts have reached the desired consistency, dip the cone into the melted mixture, ensuring all areas where the cake pop will be attached are coated. Then, position the cake ball where the candy melt was applied. Allow it to sit for about 5 minutes or until firm.
Next, once the cake ball is firmly attached to the cone, dip it again into the pink candy melts, gently tap to remove any excess chocolate, and generously add sprinkles. Allow it to stand until the chocolate firms up.
Serve immediately.

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Serving: 1gCalories: 57kcalCarbohydrates: 8gProtein: 0.02gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.2gSodium: 25mgPotassium: 3mgFiber: 0.02gSugar: 7gCalcium: 1mgIron: 0.04mg

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

Peanut Butter and Jelly Cookies from School

Aug 19, 2014 · 4 Comments

This delicious and easy peanut butter and jelly cookie recipe is perfect for baking beginners! These cookies are flavorful, soft, and filling! Try making these awesome peanut butter and jelly cookies with your kids today and enjoy!

Whether you're looking for lunchbox ideas or classic delicacies, this simple cookie recipe is perfect for you and guarantees to offer the addictive flavor of peanut butter and jelly in every mouthful. It pairs well with delicious hot or cold drinks such as homemade oat milk, rice coffee, coconut smoothie, or any dessert of your choice.

peanut butter and jelly cookies on a white plate

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Unlock the wonderful flavors of childhood with this easy and delicious Peanut Butter and Jelly Cookies from School recipe! These cookies will remind us of our favorite lunchtime treats, mixing the classic creamy peanut butter and sweet jelly flavors with a pleasant twist.

Consider making this easy cookie recipe and join us on a trip down memory lane as we recreate this timeless favorite. It's ideal for fulfilling cookie cravings and adding a touch of nostalgia to your kitchen.

Let's rediscover the joy of making a delicious after-school snack now. Learn more below! 🙂

Ingredients

These are the ingredients that you will need:

butter, softened
white sugar
brown sugar, packed
eggs
vanilla extract
peanut butter
all-purpose flour
baking soda
salt
jelly/jam

See the recipe card below for the quantities.

Instructions

Prepare all the ingredients needed, then let's begin!

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

Add eggs, vanilla extract, and peanut butter, and mix until well combined:

adding eggs and vanilla extract to the sugar and butter mixture

In another bowl, add flour, baking soda, and salt, then mix:

Add the dry ingredients to the wet ingredients and mix until well combined:

mixing the cookie dough with a wooden spoon

Place cookie dough on saran wrap, shape into a loaf of bread, cover, and refrigerate for at least 3 hours, best overnight:

Do you see the "dent" I made on the dough? I did that so that when I slice the dough later, it will look like a slice of loaf bread.

After chilling the cookie dough, cut the cookie dough into slices:

Place on a baking mat or greased cookie sheet and bake at 350F for 11–13 minutes, or until golden brown:

ready to bake peanut butter and jelly cookies

Put a generous amount of your favorite jelly on top after completely cooling the cookies! Yum!

Substitutions

Flour: Gluten-free flour or oat flour can be used to replace some or all of the all-purpose flour in this recipe.
Butter: Substitute sunflower seed butter or almond butter for peanut butter if you have peanut allergies or if you opt for a different flavor.
Toppings: You may use fruit spreads or chia jam as a healthier alternative to traditional jelly.

Variations

Additional Flavors: Feel free to add either of the following ingredients to the cookie dough for a delicious twist on the classic recipe: chocolate chips, rolled oats, mashed ripe bananas, mini marshmallows, shredded coconut, or any addition of your choice.
Sandwich Cookies: You may opt to spread a layer of jelly and peanut butter between two cookies to make peanut butter and jelly sandwich cookies.
Nutella Thumbprint Cookies: Instead of jelly, make a thumbprint in each cookie and fill it with Nutella before baking for a delectable flavor combination.

Equipment

In making this peanut butter and jelly cookie recipe, you will need the following:

large bowls
electric mixer
ladle or spoon
saran wrap
baking mat
cookie dough cutter/knife
oven
cooling wire rack

Feel free to add or use whatever is available in your kitchen as a substitute for some of the items listed above.

Storage

Allow the cookies to cool completely before storing them.
To keep layers from sticking together, place parchment paper in between.
You may wrap cookies individually before keeping them for further protection.
Keep the cookies in an airtight container at room temperature for optimal texture and flavor, which is good for 3–7 days, depending on the humidity of the environment.
Store them in a dry, cool area away from direct sunlight and heat sources.
After each use, make sure to properly seal the container.
Consider freezing for longer-term storage. Just thaw at room temperature before serving.
Always check for signs of spoilage before consuming the stored cookies.

Top Tips

If you don't have parchment paper or a nonstick cookie sheet, brush your cookie sheet with melted butter to prevent the cookies from sticking.
If you have frozen cookie dough, let it stay at room temperature for at least an hour for easier handling of the dough.
Don't forget to sift your dry ingredients. You wouldn't want flour lumps in your cookies. 🙂

FAQs

Can you freeze the cookie dough?

Yes, for sure, you can. Just thaw it properly before forming and baking it. For this recipe, it calls for the cookie dough to be chilled, but if you have to freeze them, make sure to allow them to thaw before slicing.

How long will the cookies stay fresh?

If you keep them in an airtight container and chill them, you can keep them for a week or more without the jelly.

How many cookies does this recipe make?

You can make 10–15 cookies with this recipe, depending on how large your peanut butter and jelly cookies are.

Here are more delicious cookie recipes that you should try:

Food Safety

Cook to a minimum temperature of 165 °F (74 °C)
Do not use the same utensils on cooked food, that previously touched raw meat.
Don't leave food sitting out at room temperature for extended periods.
Never leave cooking food unattended.
See more guidelines at USDA.gov.

Rice Krispies Cookies

Aug 12, 2014 · 14 Comments

Looking for a unique cookie treat? Give my Gochujang Caramel Cookies, Matcha Cookies, and Polvorones Cookies a try!

Rice Krispies Cereal is one of the best cereals ever because there are so many ways to use the cereal as a dessert!! I decided to use them in cookies, and they gave such a beautiful and wonderful flavor and texture! Can you name more ways to use rice krispies cereal as a dessert? List them below!

Tips and Tricks for Making These Rice Krispies Cookies:

If you don't have parchment paper or a nonstick cookie sheet, brush your cookie sheet with melted butter to prevent the cookies from sticking.
If you have frozen cookie dough, let it stay at room temperature for at least an hour for easier handling of the dough.
You can add minced dried fruits for a more delicious and interesting texture. Just make sure not to add too much as it will cause the cookies to break off while baking.
Don't forget to sift your dry ingredients. You wouldn't want flour lumps in your cookies 🙂

How to Make these Rice Krispies Cookies:

These are the ingredients that you will need:

butter
brown sugar
white sugar
egg
vanilla extract
baking powder
baking soda
salt
rolled oats
rice Krispies cereal
chocolate chips
mini marshmallows
all-purpose flour

Preheat the oven to 350F, grease the baking sheet or use a baking mat.

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

mixing the sugar and butter for rice krispies cookies recipe

Add egg, vanilla extract and continue mixing:

adding eggs and vanilla to the sugar and butter mixture

Add baking powder, baking soda, salt, and mix:

Now it's time to add oats, rice krispies cereal, chocolate chips, and marshmallows and mix with a wooden spoon until combined:

adding marshmallows, rice krispies, and dark chocolate chips to the cookie batter

Then add flour and mix:

After mixing it well, the final cookie dough will look like this:

final cookie dough for rice krispies cookies

Roll into balls and bake for 13 minutes or until golden brown:

ready to bake rice krispies cookie dough on a baking sheet

Allow to sit for 5 minutes on a baking sheet, then transfer to a cookie rack:

When I baked these, I wasn't able to wait for them to cool down completely, I took a bite! These cookies are delicious and have an interesting texture to them that I have to stay away from the cookie jar, lol!

stacked rice krispies cookies on a white square plate

Frequently Asked Questions for the Rice Krispies Cookies Recipe:

Q: Can you freeze the cookie dough?

A: Yes, for sure you can. Just thaw it properly before forming and baking it.

Q: How long will the cookies stay fresh?

A: If you keep them in an airtight container and chill it, you can keep them in a week or more.

Q: How many cookies does this recipe make?

A: You can make 12-15 cookies with this recipe, depending on how large your Rice Krispies cookies are.

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!

Watermelon Cupcakes with Real Watermelon

Aug 8, 2014 · 4 Comments

These delightful Watermelon Cupcakes made with real watermelon are bursting with summer freshness and perfect for any festive gathering! Easy to make and a hit at any gathering like a birthday party!

Looking for more cupcake recipes? Try my Easy Boston Cream Cupcakes or my Addicting Matcha Cupcakes!

watermelon cupcakes with green buttercream frosting

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Top Tips

After frosting the cupcakes, you can add mini chocolate chips on the frosting to make it look like it has watermelon seeds.
My favorite round piping tool I used.

Variations

Watermelon Puree: Incorporate freshly pureed watermelon into the cupcake batter to infuse it with natural watermelon flavor and moisture.
Watermelon Frosting: Create a creamy frosting using watermelon puree, powdered sugar, and butter or cream cheese. This will add a refreshing twist to the traditional frosting flavor.
Watermelon Garnish: Top each cupcake with a small slice of fresh watermelon as a decorative and tasty garnish.
Watermelon Syrup: Make a watermelon syrup by boiling down watermelon juice with sugar until it thickens slightly. Drizzle this syrup over the cooled cupcakes for an extra burst of watermelon flavor.
Watermelon Chunks: Add diced watermelon pieces to the cupcake batter for juicy bursts of fruit in every bite.
Watermelon Extract: Use watermelon extract or essence to flavor both the cupcakes and the frosting if fresh watermelon is not available or if you want a more concentrated flavor.
Watermelon Rind Zest: Grate the green part of the watermelon rind (without the white part) and fold it into the cupcake batter for a subtle hint of watermelon flavor and a pop of color.
You're welcome to substitute watermelon juice with a packet of watermelon Kool-Aid or watermelon Jello for added flavor.

Substitutions

Watermelon Juice: If fresh watermelon is not available, you can use store-bought watermelon juice as a substitute for watermelon puree in the cupcake batter. Ensure it's unsweetened and adjust the sweetness of the batter accordingly.
Watermelon Flavoring: If you can't find fresh watermelon or watermelon juice, you can use watermelon flavoring or extract as a substitute. Adjust the amount according to taste preferences and the strength of the extract.
Watermelon Jam or Preserves: If you have watermelon jam or preserves on hand, you can swirl a spoonful into the cupcake batter for added flavor and moisture.
Natural Food Coloring: If you want to enhance the pink color of the cupcakes without using artificial food coloring, you can use natural alternatives like beet juice or strawberry puree to tint the batter. (Don't worry, you can't taste the beet juice)

Storage

Refrigerated: Typically, it can last for about 3-5 days when stored properly in an airtight container. Make sure to cover the cake to prevent it from drying out or absorbing odors from the fridge.
Room Temperature Watermelon Cake: If the cake doesn't contain perishable ingredients and is covered in fondant or a non-perishable frosting, it can be kept at room temperature for 1-2 days. Ensure it's stored in a cool, dry place away from direct sunlight and heat sources.
Freezing Watermelon Cake: You can freeze for longer-term storage. Wrap the cake tightly in plastic wrap or aluminum foil, followed by a layer of freezer-safe plastic wrap or a freezer bag to prevent freezer burn. It can last for up to 2-3 months in the freezer. When ready to serve, thaw the cake overnight in the refrigerator before bringing it to room temperature.

Ingredients

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

white cake mix
watermelon juice
egg whites
oil
red food coloring (optional)
black sprinkles
unsalted butter
cream cheese
powdered sugar
green food coloring (optional)

Instructions

Before you start mixing, preheat oven 350F and line cupcake pan with your choice of cupcake liners.

To make watermelon juice, simply place chunks of watermelon into a blender and blend until smooth.

In a large bowl, add watermelon juice to the mixed dry ingredients:

adding watermelon juice to the dry ingredients of watermelon cupcakes

Next, add the egg whites:

adding egg whites to the watermelon cupcake batter

After adding the egg whites, you will also add the oil and beat for 2 minutes:

adding oil to the watermelon cupcake dry ingredients

After mixing the batter well, put three drops of food color and mix:

adding red food color to the watermelon cupcake batter

When you get the pinkish color that you want (which resembles the color of a watermelon), add in the black sprinkles to resemble the watermelon seeds. Mix well:

adding black candy sprinkles to the watermelon cupcake batter

Add batter into cupcake pans ¾ full and bake for 20 minutes. After baking, the cupcakes should then look like these:

Let the cupcakes cool completely before frosting it. So, while waiting for the cupcakes to cool down, it's time to make the frosting 🙂

To make cream cheese frosting, in a large bowl add butter, cream cheese and beat. Slowly add powdered sugar ½ cup at a time while mixing:

mixing the butter and cream cheese for watermelon cupcake frosting

Gradually add green food coloring to the mixed frosting until you get a light green color and continue mixing:

adding green food color to the buttercream frosting

Frost on top cooled cupcakes using your favorite icing tip:

frosting the watermelon cupcakes with buttercream frosting

There you have it, Simply Bakers! A super cute and easy to make Watermelon cupcakes perfect for summer parties!

delicious watermelon cupcakes perfect for summer parties

FAQ

Do these cupcakes taste like watermelon?

Yes, it tastes like watermelon. Check the variations to find out more options to make it even more better.

How long does watermelon cake last?

3-5 days if stored in the refrigerator.

Other delicious cupcake recipes you can try:

Watermelon cupcakes have been requested so many times on my YouTube channel, so I decided to make them! These were so delicious and I actually used a cake box mix, but if you looking to make it from scratch check out some of my vanilla cupcake recipe which would taste fantastic!

No-Bake Oreo Cheesecake Bites Recipe

Jul 30, 2014 · 5 Comments

Dive into a world of creamy cheesecake bliss and crunchy Oreo delight with this No Bake Oreo Cheesecake Bites recipe! It's a scrumptious dessert that will take you from baking stress to sweet satisfaction. Make this super simple yet delicious treat today, and let's create some happiness together!

This dessert pairs well with vegan eggnog, mango shake, Filipino avocado smoothie recipes, and any other drinks or desserts you want. To enjoy more no-bake Oreo cheesecake desserts, try to check out my No Bake Oreo Cheesecake and Foolproof 3 Ingredients No Bake Oreo Cheesecake recipes on this site.

No Bake Oreo Cheesecake Bites on a white serving plate

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This recipe is one of the easiest mini cheesecake bites you will ever make! It's bite-sized, fun, and has Oreos, which is one of my favorite cookies!

Since it's National Cheesecake Day, I teamed up with some of my YouTube friends to make a delicious playlist of cheesecake desserts. Don't forget to check them out!

Ingredients

Listed below are all the ingredients you will need:

cream cheese
vanilla extract
powdered sugar
heavy cream
milk
Oreo instant pudding mix
crushed Oreos
whole Oreos
mini Oreos (optional)

See the recipe card below for quantities.

Instructions

Gather the ingredients for this recipe. Once the ingredients are all ready, let’s begin!

mixed the cream cheese, vanilla extract, powdered sugar in a large bowl using a handheld mixer

In a large bowl, add cream cheese and beat it using a handheld mixer or a stand mixer until light and fluffy.

Then, add vanilla extract and powdered sugar, then mix until everything is well combined.

added heavy cream, milk, Oreo instant pudding mix, and crushed Oreos into the bowl then mixed until well combined using a handheld mixer

Next, add heavy cream, milk, and Oreo instant pudding mix until the batter thickens.

After that, add the crushed Oreos, then fold and mix until well combined.

Note: You can crush the Oreos beforehand using a rolling pin or food processor.

cream cheese mixture in a transparent mixing bowl and piped it after refrigerating onto the whole Oreo cookies

Place the cream cheese mixture in the refrigerator for 2 hours.

Pipe the Oreo cheesecake filling onto the whole Oreo cookie.

placed mini Oreos on top of the Oreo cheesecake bites to garnish

Then, place mini Oreos on top to garnish, and serve immediately.

Enjoy your no-bake mini Oreo cheesecakes with your loved ones!

Substitutions:

Oreo Crust: Use Graham crackers, wafer cookies, chocolate chip cookies, or digestive biscuits as the crust if Oreo cookies are unavailable.
Cream Cheese: You may opt for Greek yogurt, mascarpone cheese, sour cream, or vegan cream cheese to substitute cream cheese.
Sugar: Feel free to replace powdered sugar with coconut sugar, honey, or maple syrup for a natural sweetener option.

Variations

Oreo flavors: Try flavored Oreos like mint, peanut butter, or golden Oreos for a unique taste experience.
Cheesecake Flavorings: For added taste, mix in a teaspoon of flavored extracts like vanilla, almond, or lemon extract into the cheesecake mixture.
Toppings: Feel free to top the cheesecake bites with chocolate ganache, caramel sauce, fresh fruit, crushed nuts, or mini chocolate chips for added texture and flavor.

Equipment

In making this simple no-bake Oreo cheesecake bites recipe, you will need a large mixing bowl, an electric handheld mixer, and a piping tip.

Storage

Allow the cheesecake bites to chill in the refrigerator according to the recipe directions before storing them.
Place the chilled cheesecake bites in an airtight container with a tight-fitting cover. Insert a piece of parchment paper between each layer to prevent sticking and keep them looking good.
Refrigerate for up to 3–4 days. Do not put them in the freezer because no-bake cheesecake softens and loses texture when frozen.
Make sure to store the cheesecake bites in the refrigerator away from strong-smelling foods to avoid absorbing any undesirable odors.
Chill the cheesecake bites in the refrigerator for 10–15 minutes before serving to firm up and enhance their flavor.

Top Tip

Before shaping, make sure the cheesecake mixture is completely chilled. Chilling the mixture causes it to firm up, making it easier to roll into balls, form stiff peaks, or press into molds without sticking or falling apart. Furthermore, freezing the cheesecake bites after shaping them helps them preserve their shape and retain their creamy texture. So to get the best results, be patient and give the mixture enough time to chill thoroughly.

FAQ

Why is my no-bake cheesecake not firming up?

The temperature of the ingredients is usually the main reason why a no-bake cheesecake is overly runny or does not set properly. If the cream cheese is too warm, the mixture will be too mushy and will not set correctly.

What should I do if my no-bake cheesecake won't set?

In some cases, your filling may simply need extra time to chill. Try to chill it more for 2-4 hours.

Can you put the no-bake cheesecake in the freezer to set?

No, do not freeze the cheesecake; this will result in a less appealing texture and a filling that will not slice neatly. Refrigerate the no-bake cheesecake for more hours to ensure it is firm and has neat pieces.

No Bake Oreo Cheesecake Bites served on a white dessert plate

5 from 4 votes

Print Pin Recipe

No Bake Oreo Cheesecake Bites Recipe

These bite-sized delights blend the goodness of Oreos with the creamy deliciousness of cheesecake, without the need for baking. This recipe is ideal for satisfying sweet cravings quickly and offers a delectable mix of flavors and textures!

Prep Time20

Chill Time2

Total Time2 20

Course: Dessert

Cuisine: American, Filipino

Servings: 20 Oreos

Calories: 261kcal

Author: Lainey

Equipment

large mixing bowl
electric handheld mixer
piping tip

Ingredients

Instructions

In a large bowl, add cream cheese and beat it until light and fluffy.
Add vanilla extract, powdered sugar, mix until everything is well combined.
Add heavy cream, milk, and Oreo instant pudding mix until the batter thickens.
Add the crushed Oreo and mix until well combined.
Place in the refrigerator for 2 hours, then pipe the cheesecake filling on to the oreo cookies
Serve immediately.

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Notes

(Make sure to cut the bag large enough so that the chunks can easily come out of the piping bag.

Calories: 261kcalCarbohydrates: 31gProtein: 3gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 20mgSodium: 182mgPotassium: 128mgFiber: 1gSugar: 19gVitamin A: 267IUVitamin C: 0.1mgCalcium: 33mgIron: 5mg

Watch The Recipe Video!

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

Food Safety

Wash your hands and surfaces frequently.
Don't leave food sitting out at room temperature for extended periods.
Food should be refrigerated promptly.

See more guidelines at USDA.gov.

Easy S'mores Cupcakes

Jul 26, 2014 · 20 Comments

Enjoy the classic taste of summer nights with these yummy Easy S'mores Cupcakes recipe! Each bite gives you the perfect mix of crunchy graham crackers, rich chocolate, and toasted marshmallow. Whether you're thinking about fun nights around the campfire or just want something sweet, these cupcakes will definitely hit the spot.

Bookmarking more tasty and easy cupcake recipes?Try my Delicious and Easy Mini Chocolate Cupcakes and Ferrero Rocher Cupcakes. If you are looking for a chocolate cake from scratch, here is my favorite recipe, Milk Chocolate Cake .

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Substitutions

If you don’t have a premade chocolate cake on hand, you can easily make one using a boxed mix or your favorite homemade chocolate cake recipe. For a homemade version, whisk together eggs, flour, baking powder, cocoa powder, and a cup of buttermilk to create a smooth batter. Use a stand mixer if you have one to make mixing easier, and be sure to add a pinch of salt and a splash of vanilla extract for extra flavor.
Instead of actual marshmallows, you can use marshmallow frosting or marshmallow fluff to top the smores cupcakes. It is easier and there is no need to broil it.

Variations

You can top the Smores cupcakes with chocolate ganache or chocolate buttercream frosting for an extra chocolatey taste! Yum!

Storage

If you have any leftover Easy S'mores Cupcakes (though we doubt you will!), they can be stored in an airtight container at room temperature for up to 2 days.

If you prefer to keep them longer, you can put them in the fridge for up to 5 days. To enjoy them at their best, warm them in the microwave for a few seconds before serving.

Top Tips

Keep a close eye on the marshmallows when broiling. They can burn quickly, so it’s important to watch them the entire time.
Allow the cupcakes to cool slightly in a wire rack before adding the marshmallows. This prevents the marshmallows from melting too quickly and helps them stay puffy.
Need a cold dessert fix? Top the marshmallow with your favorite flavor of ice cream!

easy s'mores cupcakes with hershey's chocolate bars

Ingredients

melted butter
granulated sugar
crushed graham crackers
premade chocolate cake
marshmallows
Hershey's chocolate bar

Instructions

Before starting off with the mixing process, make sure to preheat oven to 350F and line your muffins pan with cupcake liners. Let's begin!

To make the graham cracker crust, in a bowl add melted butter, sugar, graham cracker crumbs, and mix until crumbly:

mixing butter and graham in a large bowl for smores cupcakes recipe

Add into cupcake liners or muffin tins and press down to even out the surface:

putting the graham crust into individual cupcake liners

In a large bowl, mix the ingredients for the premade chocolate cake mix using an electric mixer:

mixing the cake ingredients for the smores cupcake recipe

The cake mixture should have this consistency after mixing:

cake batter for the smores cupcake recipe

Now, add chocolate cake batter into the pan using cookie scooper or putting the mixture to a piping bag with frosting pipe and bake for 15-20 minutes:

scooping the chocolate cake batter onto the graham crust using an ice cream scooper

Tadaaaa! I am sure your kitchen smells so delicious! But we are not done yet!

Remove from oven and when it's not too hot to handle, place marshmallows on top of the cupcakes and bake for 3 minutes, then remove and press the cupcakes down:

pressing down the slightly melted marchmallows

It should then look like this:

smores cupcakes with flattened marshmallows on top

Turn the oven to broil (you can use a kitchen torch for this part) and place cupcakes in the oven for 45 seconds or until the marshmallows are slightly browned:

finished and deliciously baked smores cupcaked with hershey's chocolate bars

Frequently Asked Questions

How to increase moisture in cupcakes?

To increase moisture in cupcakes, you can add ingredients like sour cream, yogurt, or even a little bit of canola or vegetable oil to the batter. These ingredients help keep the cupcakes soft and moist.

How to make cupcakes not dry?

To keep cupcakes from being dry, make sure not to overbake them. Set a timer and check them with a toothpick. If it comes out clean or with just a few crumbs, they’re done. Also, using enough butter or oil in the recipe helps keep them moist.

Can this be made into a cake?

Definitely, yes! You can just bake it as a "whole" and have a delicious S'mores cake!

easy smores cupcakes with chocolate bar on top

5 from 2 votes

Print Pin Recipe

Easy S'mores Cupcakes

Savor summer with these Easy S'mores Cupcakes. Each bite combines crunchy graham crackers, rich chocolate, and gooey marshmallows. Perfect for campfire memories or a sweet craving!

Prep Time10

Bake Time20

Total Time30

Course: Desserts

Servings: 24 small cupcakes

Calories: 79kcal

Author: Lainey

Ingredients

Instructions

To make the crust, in a bowl add melted butter, sugar, crushed graham crackers and mix until crumbly. Add into cupcake liners and press down to even out the surface.
Add chocolate cake into the pan and bake at 350F for 15-20 minutes.
Remove from oven and when it's not too hot to handle, place marshmallows on top of the cupcakes and bake for 3 minutes, then remove and press the cupcakes down.
Turn the oven to broil and place cupcakes in the oven for 45 seconds or until the marshmallows are slightly browned.

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Serving: 1servingCalories: 79kcalCarbohydrates: 11gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 9mgSodium: 69mgPotassium: 11mgFiber: 0.2gSugar: 6gVitamin A: 102IUCalcium: 6mgIron: 0.3mg

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

I love S'mores!! So when I made S'mores Cupcakes, I knew I would eat at least 2 cupcakes, and I did!!! If you haven't already tried making S'mores cupcakes, I strongly suggest you do so because they are delicious. I shared these cupcakes with my friends and they all came back for a second cupcake, it was that good!

Best M&M Cookie Bars

Jul 22, 2014 · 10 Comments

Looking for an easy, no-fuss dessert that hits the sweet spot every time? These Best M&M Cookie Bars are just what you need! They’re loaded with crunchy, colorful M&M’s, chewy on the inside, and crispy on the edges. The best part? You don’t even need a mixer or any fancy skills—just mix, press, bake, and enjoy.

If you love easy cookie bar recipes, you’ll also enjoy these sweet treats: S'mores Cookies and Nutella Cookies!

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M&M bars are the perfect no-fuss dessert that combines everything you love about chocolate chip cookie bars—chewy centers, crisp edges, and bursts of chocolate.

They became a staple at bake sales and holiday parties because they’re quick to prep and super shareable.

This version uses classic M&M candies, making each bite colorful and packed with milk chocolate flavor. You can easily swap the candy colors for Christmas or Halloween-themed M&Ms to fit the season.

Substitutions

unsalted butter – use coconut oil or vegan butter for a dairy-free option
light brown sugar – swap with dark brown sugar or add a touch of molasses to white sugar
large eggs – use flax eggs or chia eggs to make it egg-free
m&m candies – substitute with peanut butter M&Ms, white chocolate chips, or chopped chocolate bars

Variations

Holiday Twist – Use red and green M&Ms for Christmas or orange and black ones for Halloween
Chocolate Overload – Stir in white chocolate chips or extra milk chocolate chunks
Topped Off – Sprinkle crushed pretzels or sprinkles on top before baking

Storage

Room Temperature – Store in an airtight container for up to 5 days
Freezer – Wrap in plastic wrap and store in a freezer-safe bag for up to 2 months
Refrigerator – Keeps well in an airtight container for 7-10 days
Best Storage Tip – Cool on a wire rack before storing to keep the bars chewy

Ingredients

Instructions

Preheat oven to 325°F and cover 9x13 pan with parchment paper or foil. Then, in a large bowl, add melted butter, sugars, and mix until light and fluffy. Next, add eggs, vanilla extract, and mix:

mixing butter and brown sugar in a bowl using a handheld mixer

Whisk or use a hand mixer until the mixture is smooth. The cookie batter will initially look like this:

Add flour, baking soda, and salt, and mix until everything is well combined:

Add 1 cup of M&M's and mix:

mixing colorful candies to the cookie dough

Place into 9x13 pan and spread until evenly spaced out in the pan. Then add the last 1 cup of m&m's and press into the cookie dough:

adding the rest of the M & M's on top of the cookie dough

Bake for 30-35 minutes, or until the top is golden brown and set. Allow it to cool for 15 minutes. After completely cooling it, you can go ahead and slice:

Top Tips

Before mixing the dry ingredients like all-purpose flour, baking soda, and 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 🙂
Make sure to spray a non-stick baking spray if you are not using a nonstick baking pan to prevent the cookie from sticking to the baking pan.

FAQ

What is the golden rule in baking cookies?

Don’t overmix and don’t overbake! These two simple rules help you get soft, chewy cookies every time. Always keep an eye on texture and color while baking.

How to tell if cookie bars are done?

You’ll know your cookie bars are done when the edges are golden brown and pulling slightly away from the pan. The center should look set but still a bit soft—it’ll firm up as it cools.

How do I know if I overmixed my cookie dough?

If your dough feels tough or sticky and the bars bake up dry or too dense, you probably overmixed. Mix just until the flour disappears to keep the texture soft and chewy.

More delicious and easy cookie recipes:

I love baking and I just wanted to remind you again. 🙂 These cookies were phenomenal, chewy, soft, and, delicious! I shared it with my lovely sisters and they absolutely loved it as well! I'm so thankful I have family who like to eat the desserts I make. Do you share your desserts with family, friends, and coworkers? Let me know by commenting.

How to Make Brownie Bowls

Jul 19, 2014 · 3 Comments

Dreaming scoops of ice cream? Brownie Bowls are rich, fudgy brownies baked into cup shapes, perfect for holding ice cream, fruit, or whipped cream. They’re fun, easy, and made for chocolate lovers who want to serve dessert with a twist. No worries, too - you just need some simple ingredients!

Love creative brownie recipes? Try our Keto and Vegan Pumpkin Brownies or adorable Brownie Heart Bites—both are fun and just as delicious!

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Why You’ll Love This Recipe

These brownie bowls are beginner-friendly and use pantry staples. No fancy tools required - just a muffin pan and a sweet tooth!

They're not vegan or dairy-free as written, but easy to adjust. Cocoa powder gives them a rich chocolate flavor, and eggs help make them soft and chewy.

Cocoa is also packed with antioxidants, making this indulgent treat a little better for you.

Ingredients

Listed below are all the ingredients you will need:

Unsalted butter
Granulated sugar
Unsweetened cocoa powder
Eggs
Vanilla extract
Salt
Baking powder
All-purpose flour
Oil or nonstick spray

See the recipe card for quantities.

Instructions

Prepare the Oven and Pan:

1. Preheat oven to 350°F (175°C).

2. Lightly grease a cupcake or muffin pan with oil or nonstick spray.

Make the Brownie Batter:

3. In a large bowl, combine melted butter, sugar, cocoa powder, eggs, vanilla extract, salt, and baking powder.

Glass mixing bowl filled with ingredients

4. Beat until smooth and well combined.

5. Add the all-purpose flour and mix just until no dry streaks remain.

Bake and Shape:

6. Spoon the batter evenly into the cupcake pan, filling each about ¾ full.

7. Bake for 25 minutes, or until a toothpick inserted in the center comes out mostly clean.

8. Remove from the oven and immediately press down the centers of each brownie with a flat-bottomed object (like a shot glass or small spoon) to create a bowl shape.

Making round holes in the brownie batter

Cool and Serve:

9. Let the brownie bowls cool in the pan for 5 minutes, then carefully remove and transfer to a wire rack to cool completely—about 30 minutes.

10. Serve filled with your favorite ice cream, whipped cream, or fruit!

Substitutions & Variations

Ingredient Swap
No butter? Use coconut oil or vegan butter.
Variation
Want less sugar? Try coconut sugar or monk fruit sweetener.
Use gluten-free flour if needed—it still bakes up beautifully.
Mistake to Avoid
Don’t overbake! Brownies should be soft in the center to keep that fudgy bite.
Storage Tips
- These brownies freeze well for up to 1 month. Store in a sealed bag or container.
- To serve, let them thaw at room temp or microwave for a few seconds.
- No need to separate wet and dry since they’re already baked, but best eaten within 3–4 days for freshness.

Spreading sprinkles on top of the ice cream

FAQs

Can I use boxed brownie mix?

Yes! Just follow the box instructions and bake in a muffin pan.

Do I need special pans?

Nope—just a standard muffin tin and some oil or nonstick spray.

What can I fill them with?

Try ice cream, yogurt, fruit, mousse, or even whipped cream!

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Recipes for Every Moment

Planning a movie night at home but want more than plain brownies? These Brownie Bowls are the perfect DIY dessert - just add your favorite fillings and enjoy!

No Bake Chocolate Oatmeal Cookies

Jul 15, 2014 · 15 Comments

No Bake oatmeal cookies on a white plate

I'm on a roll making no-bake cookies this summer. What have you been rolling in? Lol! Anyways, I hope you enjoy this delicious yet simple recipe.

Tips on How to Make No Bake Chocolate Oatmeal Cookies

When using quick oats for this recipe, you can adjust the cooking time since it cooks much faster than the classic rolled oats
If you do not want to use sweeteners like sugar, you can add desiccated coconut for a natural sweetness
Storing these cookies in an airtight container and chilling it extends their shelf life
For a more natural sweetener, you can use maple syrup, brown sugar, or honey instead of white granulated sugar. Any of those three add a delicious and natural flavor to the cookie mixture

How to Make No Bake Chocolate Oatmeal Cookies:

In a medium saucepan over medium-low, add butter and melt:

butter and granulated sugar in a pot for no bake oatmeal cookie recipe

Add sugar, almond milk, and cocoa powder and mix until well combined:

mixing cocoa powder and milk to ingredients of no bake oatmeal cookie recipe

Incorporate the cookie butter, vanilla extract, and nuts by mixing them with the sugar mixture:

adding cookie butter and peanuts to cocoa mixture for no bake oatmeal cookies recipe

Next, add oats and mix until it is well combined. Remove the cookie mixture from heat:

mixed batter of no bake oatmeal cookies recipe

Place cookies on parchment or wax paper and freeze for at least 30 minutes:

scoop of no bake oatmeal cookie on a parchment paper

Serve chilled and enjoy this cookie for breakfast or even as a dessert!

Frequently Asked Questions for No Bake Chocolate Oatmeal Cookies Recipe:

Q: Can I use instant-cooking oats for this recipe?

A: Yes you can but the cooking time needs to be adjusted.

Q: How do you store these healthy no-bake cookies?

A: These cookies need to be chilled since they might melt away when stored at room temperature.

Q: What can you substitute for butter in no-bake cookies?

A: You can use vegan butter instead of regular butter.

Q: Do you think the recipe would still work if I omit any sweetener?

A: Yes this recipe would work without any sweetener like sugar as listed in the recipe.

Here is a full video on how to make the No Bake Oatmeal Cookies with the full recipe below.

If you are looking for more no-bake recipes take a look at the list:

Happy Baking!

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Print Pin Recipe

No Bake Oatmeal Cookies

Ingredients

▢ 1 stick butter
▢ 1 ½ cup granulated sugar
▢ ½ cup almond milk can use regular milk
▢ 3 tablespoons cocoa powder
▢ ½ cup cookie butter or peanut butter
▢ ⅓ cup nuts omit if using crunchy peanut butter
▢ 1 teaspoon vanilla extract
▢ 3 cups old fashioned rolled oats

Instructions

In a saucepan over medium low, add butter and melt. Add sugar, almond milk, cocoa powder cookie butter and mix until well combined. Add nuts, vanilla extract and mix. Next add oats and mix until it is well combined. Remove from heat.
Place cookies on parchment or wax paper and freeze for at least 30 minutes.
Serve chilled.

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

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M&M Cookie Pizza

Jul 1, 2014 · 4 Comments

No electric mixer needed to make pizza - just a wooden spoon? M&M Cookie Pizza - a very unique cookie idea that is huge in size and flavor! Yes, you will never be bored with every bite. M&M's chocolate candies and delicious chocolate chips combine to make this favorite snack.

Wanna know some of Simply Bakings' favorites aside from cookie recipes? Our creamy Cassava Cake and playful Lucky Charms Cheesecake!

Freshly baked M&M Cookie Pizza on a plate

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Why You’ll Love This Recipe

M&M Cookie Pizza is beginner-friendly and comes together in one bowl. No mixer needed! It’s a great option for baking with kids or for last-minute celebrations.

This golden brown cookie crust is easy to make. You'll just need a simple egg substitute and milk chocolate or dark chocolate chips. The cookie base starts with a flour mixture and a handful of other dry ingredients, then gets packed into a round shape like a pizza.

Best of all, the large Chocolate chip cookie is more than that. This giant cookie dough can be sliced like a pizza. Let everyone grab their favorite piece!

Ingredients

Listed below are all the ingredients you will need:

See the recipe card for quantities.

Instructions

Prepare the Oven and Tray

1. Preheat 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, combine melted butter, brown sugar, and salt. Mix until smooth.

4. Add the egg and vanilla extract. Stir well to incorporate.

5. Add baking soda and flour. Mix with a fork until a soft dough forms.

6. Fold in mini chocolate chips and M&M’s.

Shape and Bake

7. Place the dough onto the baking mat and flatten into a round pizza shape, about 6–7 inches in diameter.

8. Bake for 15 minutes or until the edges are golden and the center is just set.

Cool and Serve

9. Allow to cool for 5–10 minutes before slicing.

10. Slice into wedges and enjoy warm or at room temperature!

M&M Cookie Pizza ready to slice and serve

Substitutions and Variations

Ingredient Swap
Use coconut oil or vegan butter for regular butter.
Swap the egg for a flax egg. Banana works, too!
Mix in powder peanut butter or top it with a chocolate glaze.
Variation
Add peanut butter chips for a tasty twist.
Mistake to Avoid
Don’t overbake - 15 minutes is enough for that soft, chewy center.
Storage Tips
- This cookie doesn’t stand up well in the freezer. Best texture lasts for 2–3 days.
- Wrap leftovers in plastic wrap. Store in an airtight container in the refrigerator for a slightly firmer bite.

FAQs

Can I use regular-sized M&Ms instead of mini ones?

Yes, but chop them up a bit so they distribute evenly and don't sink in the dough.

Do I need a pizza pan?

Nope! It helps with the shaping if you want a proper one. But a regular baking sheet with parchment paper will do just fine.

Can I make this ahead of time?

Yes! You can just bake and cool completely, then store it in a container for up to 3 days.

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Recipes for Every Moment

Want a quick treat to brighten your afternoon slump? M&M Cookie Pizza is instant joy in every slice!

Homemade Waffle Cones Recipe

Jun 28, 2014 · 9 Comments

Try making this Homemade Crispy Waffle Cones Recipe for a delicious treat at parties or any festive occasion! These golden waffle cones, coated with colorful sprinkles, are a dessert on their own or can be enjoyed with large scoops of your favorite ice cream.

Make these homemade ice cream cones with these frozen delights: Lemon Ice Cream, Pineapple Ice Cream, Vegan Chocolate Ice Cream, and 4-ingredient Oreo Ice Cream.

two waffle cones with white chocolate and sprinkles on the tip

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What is a Waffle Cone?

A waffle cone is an ice cream cone made with a batter similar to waffles and has a crisp texture and grid-like pattern. It is often larger and stronger than sugar cones, making it a popular choice for serving large scoops of ice cream. Flour, sugar, eggs, butter, and vanilla make up the batter for waffle cones, which are cooked in a waffle cone maker to give them their unique form and texture.

With this simple homemade waffle cones recipe, you can make your own waffle cones with your kids and customize them whatever you want! This is perfect to make for parties, picnics, or snacks with your favorite ice cream flavors. Give this a try and have fun!

Health Benefits of Eggs

Rich source of high-quality protein.
High in lutein and zeaxanthin, beneficial for eye health.
Packed with essential vitamins like Vitamin B12 and Vitamin D.
Contain choline, important for brain health and development.
Good source of minerals like selenium, which acts as an antioxidant.

ready to use homemade waffle cones on a white plate

Variations

Tea Flavor: stir in a spoonful of matcha powder to the batter for a distinct green color and light tea taste.
Cinnamon Flavor: mix a teaspoon of cinnamon into the batter and sprinkle cinnamon sugar over the cones while they are still warm.
Nutty Flavor: add some finely chopped nuts, like pecans or almonds, to give the batter more texture and a nutty flavor.

Substitutions

Flour: use whole wheat flour or gluten-free flour instead of all-purpose flour for a healthier option.
Sweetener: feel free to use natural sweeteners like coconut sugar in this recipe instead of granulated sugar.
Syrup: For a unique, rich sweetness that matches the flavor of the cone, substitute maple syrup for vanilla extract.
Oil: substitute butter with coconut oil to give the recipe a hint of coconut flavor while also making it dairy-free.

Storage Tips

Store the homemade waffle cones in an airtight container at room temperature to keep them fresh and crispy.
For longer storage, place them in a sealed plastic bag and freeze to keep their crunch.

Ingredients

eggs
sugar
butter
vanilla extract
all-purpose flour
baking soda
white chocolate
assorted sprinkles
nuts
m&m’s

Equipment

waffle maker

Instructions

Gather the ingredients for this waffle cone and once the ingredients are all ready, let’s begin!

In a large bowl, add eggs and beat until well combined:

beating eggs with a handheld mixer for the waffle cone recipe

Slowly add sugar then add melted butter, vanilla extract, and mix:

adding sugar to the beaten eggs for the waffle cone recipe

Next, add flour and baking soda into the mixing bowl and mix with a spoon until well combined. Do not over mix:

adding flour and baking soda for the waffle cone recipe

The consistency of the waffle cone batter should look like this. Make sure there are no flour lumps in the mixture:

Place ¼ cup of batter in the center of the waffle maker:

cooking the waffle cone mix in a waffle maker

Hold down for 20 seconds. Cook for 30 seconds to a minute or until brown. (Do the same for the remaining batter):

white waffle maker used to cook the waffle cone

Remove from waffle maker if the color looks like this – a pretty golden brown color:

cooked waffle cone inside a waffle maker

Place on towel, and quickly work to roll into a waffle cone form using the cone roller:

forming a waffle cone using a paper cone mold

When rolling, roll the towel together with the cooked waffle:

Let sit for 30 seconds to harden:

Dip the edge of the cone into the chocolate and wait 30 seconds:

Then dip into sprinkles:

dipping the waffle cone with white chocolate in colorful sprinkles

Do the same with the waffle cone tip:

dipping the waffle cone tip in white chocolate

Dip the tip in colorful candy sprinkles, like so:

dipping the tip of waffle cone with white chocolate in colorful sprinkles

Tadaaaa! Your homemade waffle cones are ready to serve!

Top Tips

Do not forget to use a towel when rolling the waffle cone. The waffle is very hot from the waffle maker so to protect your hands from direct heat, a towel is a must.
Work quickly when rolling the waffles to get the best cone shape. The waffle is easy to shape when the temperature is still high.
Allow the waffle cones enough time to cool and harden. If you touch them too soon, they tend to get squeezed and be deformed.

FAQ

How long should I wait for the waffle cones to harden?

The safest would be 30 seconds or more.

How long is the shelf life of these waffle ice cream cones?

You can use this for the day or freeze it after placing it in an airtight container.

How many waffle cones does this recipe make?

This recipe could make around four to six waffle cones.

More Dessert Recipes

Here are more waffle and 4th of July dessert recipes you can try:

I've always wondered how to make waffle cones and boy it was worth making it. Homemade waffles are delicious and paired with sprinkles, it just puts the icing on the cake! I really had fun making these waffle cones, but my fingers were burnt by the time I was done making them because the waffles are very hot when you take them out of the waffle maker.

I used a towel to help roll the cones into shape, but it wasn't enough, in fact, some of my viewers from YouTube mentioned, their fingers were burnt by the end of the day when they worked at an ice cream shop. Hope you enjoy making these waffles!

No Bake Green Tea Kit Kat Cookies

Jun 24, 2014 · 9 Comments

Enjoy a quick, no-bake treat with these Green Tea Kit Kat Cookies! Combining crunchy Kit Kats and green tea flavor in a cookie dough base, they're perfect for a sweet twist on a snack.

Looking for more no-bake desserts? Give these recipes a try: No Bake Vegan Chocolate Cake, No Bake Biscoff Cookies, and No Bake OREO Cheesecake .

Substitutions

Not a fan of green tea? Use classic chocolate Kit Kats, strawberry Kit Kats, or any other Kit Kat flavors that excites you.
Swap the butter for vegan butter and the milk for almond or oat milk to make this recipe vegan-friendly.

Variations

Peanut Butter Twist: Replace the green tea Kit Kats with peanut butter-filled chocolates or peanut butter cups. Add 1–2 tablespoons of creamy peanut butter to the dough for extra flavor.
White Chocolate & Matcha: Swap the mini chocolate chips for white chocolate chips. Mix 1 teaspoon of matcha powder into the almond flour for a stronger green tea flavor.

Storage

Refrigerator: Place the cookies in an airtight container and store them in the fridge for up to 1 week. But I bet you would eat these up within a day 🙂
Freezer: For longer storage, keep them in a freezer-safe container or bag. They can be frozen for up to 2 weeks. When ready to enjoy, you can eat them straight from the freezer (they’ll be firmer) or let them sit at room temperature for 5–10 minutes to soften slightly.

Top Tips

It is important to freeze the Kit Kats before using them in this recipe. It is so much easier to slice them up when frozen.
Make sure to sift the almond flour before mixing to prevent lumps in your cookie dough.

Ingredients

Listed below are all the ingredients you will need:

butter, softened
brown sugar
milk
almond flour
mini chocolate chips
green tea kit kats

Instructions

Before we begin mixing, prepare a wax paper on a pan and place Kit Kats in the freezer. Now we are ready to make this No Bake Green Tea Kit Kat Cookies!

Let's begin!

In a large bowl add butter, sugar, and mix until well combined:

mixing brown sugar and butter on a clear bowl with a fork

Add milk and continue mixing:

mixing butter and brown sugar and adding milk for no bake kitkat greentea cookies

Add almond flour, and mix until combined:

adding and mixing almond flour to the sugar and butter mixture

Then add mini chocolate chips, Mix well so that the chocolate chips are well-incorporated:

adding mini chocolate chips to the mixture

The final cookie dough should look like this:

thoroughly mixed no bake kit kat green tea cookies

Remove the Kit Kat bars from the freezer and cut them into thirds. Take a tablespoon of cookie dough and place kit kat in the center:

inserting a third of kit kat green tea into the dough

Roll into a ball and place on wax paper. Freeze for 1 hour and serve immediately:

no bake green tea kitkat cookie dough ball

Frequently Asked Questions

Is Kit Kat candy or cookie?

Kit Kat is primarily considered a candy bar with layers of crispy wafers inside, giving it a cookie-like texture. Its chocolate coating makes it more of a sweet confection than a traditional cookie.

In which country have popular flavors of Kit Kat candy bars included green tea sweet potato and cheese?

These unique flavors are popular in Japan, where Kit Kat is known for its wide variety of regional and seasonal options. Green tea (matcha) is especially iconic there.

What does green tea Kitkat taste like?

Green tea Kit Kat has a sweet, creamy taste with earthy and slightly bitter notes of matcha. It’s a delightful balance of richness and the distinctive flavor of green tea.

5 from 1 vote

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No Bake Green Tea Kit Kat Cookies

A uniquely flavored no bake KitKat green tea cookies best for quick snacks without the oven heat!

Prep Time10

Cool Time1

Total Time1 10

Course: Cookies, Desserts

Cuisine: American

Servings: 10 - 12 servings

Calories: 213kcal

Author: Lainey

Ingredients

Instructions

Prepare wax paper on pan and place kit kats in the freezer.
In a large bowl add butter, sugar, and mix until well combined. Add milk and continue mixing.
Add almond flour, mix until combined then add mini chocolate chips.
Remove kit kats from freezer and cut into thirds. Take a tablespoon of cookie dough and place kit kat in center and roll into a ball and place on wax paper.
Freeze for 1 hour and serve immediately.

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Notes

*almond milk, soy milk, rice milk work fine as well.

Serving: 1cookieCalories: 213kcalCarbohydrates: 18gProtein: 3gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 18mgSodium: 59mgPotassium: 22mgFiber: 1gSugar: 15gVitamin A: 213IUVitamin C: 0.1mgCalcium: 48mgIron: 1mg

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

I have been hearing raves about green tea KitKats, so I decided to try it, and let me tell you, it is simply amazing! I took my first bite and it was very delicious. Now I'm not a big fan of green tea and I actually think it's an acquired taste, but these were delicious, especially if you freeze the KitKats.

Since it's been very hot in southern California, I have been looking for ways to not use my oven and I put together a recipe that is delicious, and refreshing, and you don't have to use your oven! These were very simple and easy to make and I really hope you enjoy them!

Crunchy Nutella Cookies

Jun 10, 2014 · 11 Comments

Get ready to fall in love with these Crunchy Nutella Cookies! They’re no-bake, super easy to make, and only need 4 ingredients—jar of Nutella, crispy cereal, coconut milk, and white chocolate. These cookies are sweet, crunchy, and perfect for when you're craving something chocolatey but don’t want to turn on the oven.

Cookies, yummy cookies everywhere! Make some more with my Cinnabon Cookies, SunButter Cookies, and Peppermint Oreo Cookies recipes!

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What are Crunchy Nutella Cookies?

These Crunchy Nutella Cookies are a fun spin on classic no-bake treats. They’re made without egg, purpose flour, or baking tools like a stand mixer, making them perfect for beginner bakers or anyone short on time.

The star is the rich chocolate hazelnut spread, also known as Nutella, mixed with crispy cereal for that perfect chewy texture. This no-fuss treat became super popular thanks to how quick and simple it is.

With just one bowl, no oven, and minimal clean-up, you can whip up multiple batches of cookies in under an hour!

Substitutions

Nutella – Want to try homemade? Blend roasted hazelnuts with unsweetened cocoa powder and a sweetener like maple syrup!
Coconut Milk - Replace with almond milk, oat milk, soy milk, or cashew milk for a creamy texture.
White chocolate – Substitute with milk or dark chocolate chips for a richer flavor, yogurt chips for a tangy twist, or coconut butter for a creamy, sweet alternative.

cereals to be used for no bake nutella cookies

Recipe Variations

Coconut - Add ½ cup of shredded coconut to the mixture for a tropical twist. Can be toasted for a deeper coconut flavor.
S'mores - Mix in crushed graham crackers and mini marshmallows for a fun s’mores-inspired treat. Can be lightly torched for a toasty marshmallow effect.
Healthier - Swap sugar for honey or maple syrup and use almond or oat milk instead of regular milk. Use dark chocolate Nutella or a hazelnut spread with less sugar for a lower-sugar option.

Storage

Store Nutella cookies in an airtight container at room temperature for up to 5 days. Keep them in a cool, dry place away from direct sunlight to prevent them from softening too much. If your kitchen is warm, consider refrigerating them to maintain their shape.
For longer freshness, place the cookies in an airtight container in the refrigerator for up to 2 weeks. Separate layers with parchment paper to prevent sticking. Let them sit at room temperature for a few minutes before serving for the best texture.
To store for an extended period, freeze Nutella cookies in a single layer on a baking sheet until firm, then transfer them to a freezer-safe bag or container. Freeze for up to 3 months. Thaw in the refrigerator before serving, or enjoy them slightly chilled for a firmer texture.

Ingredients

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

Nutella
Coconut milk
Kellogg’s cereal or any crispy cereal, like Lucky Charms cereal
White chocolate

See recipe card for quantities.

Instructions

In a bowl or food processor, combine Nutella, coconut milk, cereal, and melted white chocolate.

Pulse until well combined - the batter will be slightly wet.

Keep the blender lid securely in place to prevent spills.

Finally, pour in the white chocolate and pulse again.

The batter will be wet, but now perfect to form into bite-size cookies. Spread nutella mixture on wax paper or a baking tray to set.

Freeze for one hour and serve. And that's it! How quick was that?

Hint: If the dough is too wet, add more cereal (1 tablespoon at a time).

⭐ Top Tip

Use cornflakes or rice cereal for an extra crispy texture.
Drizzle extra melted white chocolate on top before freezing for a decorative touch.
For a richer flavor, sprinkle sea salt or chopped nuts before chilling.
Make it vegan by using dairy-free white chocolate and hazelnut spread!

FAQ

Is Nutella healthier than peanut butter?

Peanut butter is the healthier choice with less sugar and more protein, while Nutella is high in sugar and unhealthy fats.

How long does it take for this cookie to set?

Usually it sets within an hour in the freezer.

Can I use other hazelnut spreads for this recipe?

Yes, you can! But obviously, that would make the name of this cookie a different one 🙂 But always feel free to use other brands.

More Recipes

I've got more cookie recipes here for you to try:

5 from 3 votes

Print Pin Recipe

Crunchy Nutella Cookies

A super simple 4-ingredient no-bake crunchy cookie recipe packed with Nutella, crispy cereal, and white chocolate - ready in minutes!

Prep Time5

Chilling Time1

Total Time1 5

Course: Cookies, Dessert, Snack

Cuisine: American

Servings: 12 -16 cookies

Calories: 202kcal

Author: Lainey

Ingredients

▢ 1 cup Nutella
▢ ¾ cup coconut milk
▢ 3 ¼ to 4 cups Kellogg’s cereal or any crispy cereal
▢ ⅔ cup melted white chocolate

Instructions

Prepare the surface:

Line a plate or baking sheet with wax paper.

Mix the ingredients:

In a food processor, combine Nutella, coconut milk, cereal, and melted white chocolate.
Pulse until well combined - the batter will be slightly wet.

Form the cookies:

Scoop out small portions and shape into bite-sized cookies.
Place them on the wax paper.

Chill and serve:

Freeze for 1 hour or until firm.
Serve and enjoy!

Leave a Comment

Serving: 1gCalories: 202kcalCarbohydrates: 20gProtein: 2gFat: 13gSaturated Fat: 11gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gCholesterol: 2mgSodium: 19mgPotassium: 154mgFiber: 1gSugar: 18gVitamin A: 3IUVitamin C: 0.2mgCalcium: 44mgIron: 2mg

Watch The Recipe Video!

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

One of the secret ingredients here is coconut milk, and it’s not just tasty—it's also good for you!

Contains healthy carbohydrates
May help reduce cholesterol levels
Adds creamy texture without dairy
Naturally rich in potassium
Contains small amounts of vitamin C and calcium

Strawberry Bundt Shortcake

Jun 6, 2014 · 8 Comments

There are so many ways to make strawberry bundt shortcakes and here is another one to add to the list of strawberry shortcakes. I actually made two versions, as you can see below. Let me know which picture looks more delicious.

Strawberry Bundt Shortcake Version 1

Strawberry Bundt Shortcake Version 2

Tips and Tricks for Making This Strawberry Bundt Shortcake Recipe:

It's important to use a nonstick bundt pan. You would want a perfectly molded cake for a very nice presentation 🙂
Are you a chocolate cake lover? Add in some cocoa powder to the ingredients and I am sure it would taste just as good!
This cake is great to serve on Valentine's day, birthdays' or any other special occasions. It could even be served without a reason, you just want to eat some delicious and homemade strawberry bundt shortcake 😉
For a more festive look, top with whipped cream and several slices of fresh strawberries before serving. You can even add other fruit slices on it.

How to Make this Strawberry Bundt Shortcake Recipe:

Gather the ingredients for this Strawberry Bundt Shortcake. Before starting the mixing process, preheat oven to 325F, butter or oil bundt pan. Feel free to use a loaf pan if bundt pan is unavailable.

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

In a large bowl add butter, sugar, and mix until light and fluffy. Add salt, vanilla extract, and mix until well combined.:

mixing the butter, salt, sugar and vanilla with a handheld mixer

Slowly add eggs 2 at a time, mix after ever addition of 2 eggs:

adding in the eggs for the strawberry bundt shortcake recipe

Add milk and mix well:

After mixing, add the flour but sift carefully before pouring into the batter:

sifting the flour before adding it into the batter

Bake for about 50-60 minutes, or until the top of the cake is golden brown:

ready to bake strawberry bundt shortcake

Allow the cake to cool for an hour using a wire rack:

freshly baked strawberry bundt shortcake

Slice cake horizontally, remove the top layer and add cool whip, strawberries:

decorating the strawberry bundt shortcake with frosting and fresh strawberries

Then cover with layer and garnish with strawberries:

topping the cake with fresh strawberries

Strawberry Bundt Shortcake step by step guide

Frequently Asked Questions for the Strawberry Bundt Shortcake Recipe:

Q: Can I use other fruits for this recipe?

A: Yes, you can use any fruits available 🙂

Q: Can I use sweetened strawberries instead of fresh ones?

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

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

A: You can chill this cake for two to three days but I am not sure if you can stand NOT eating it 🙂

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Avocado Milkshake

Jun 4, 2014 · 3 Comments

This Avocado Milkshake is creamy, sweet, and fulfilling. A refreshing beverage for the hot summers or when you need a pick me up.

avocado shake on a tall glass with straw

For those of you who don't know, I actually grew up eating avocado as a dessert. I think I was in high school when I learned that avocados can be eaten savory and when I tried it, I was pleasantly surprised. In fact, I went home and made some for my parents. Please don't be intimidated eating avocado as a dessert, it is simply amazing and it never hurts to try a new food (unless you're allergic, lol). Let me know how you like it by commenting on the bottom! Enjoy!

Tips and Tricks for Making This Avocado Milkshake Recipe:

You can also check if your boba is cooked by biting into one and if it's all smooth and the middle isn't hard at all, you got a nicely cooked boba.
Are you lactose intolerant? Scratch the milk and use honey or brown sugar instead to sweeten your avocado shake. You won't miss the milk. It would still be creamy as the avocado is creamy on its own.
Choose your avocados well. Using overripe ones won't make a delicious avocado milkshake.

How to Make this Avocado Milkshake Recipe:

Gather all the ingredients: Avocado, condensed milk, evaporated milk, water, ice, and boba. One of the most important ingredients for this delicious and easy Avocado MIlkshake is the boba. You can buy this in Asian groceries or it can be sold in any food shops near you.

uncooked boba for Avocado Milk Shake recipe

Now, you are all set to make this refreshing tropical Avocado Milkshake.

Let's begin!

In a large pot over high heat, add 10 cups of water. Allow it to boil and add 1 cup boba:

pouring uncooked boba into a pot of boiling water for Avocado Milk Shake recipe

Cooked boba should look like this - shiny and plump:

cooked boba for avocado milk shake recipe

Cut the ripe avocados in halves. Remove the pit and scoop the delicious flesh out with a spoon:

ripe avocados for avocado milk shake recipe

Add the avocadoes into the blender with the ice, water and evaporated milk:

ready to be blended avocado and ice cubes for avocado milk shake recipe

Now pour the condensed milk to all of the other ingredients:

adding condensed milk to the avocado and ice mixture

Blend, blend, blend! Everything should be mixed in very well to achieve a smooth milkshake consistency:

well-blended avocado, ice, and milk for avocado milk shake recipe

Delicious! Aren't you thirsty yet just by looking at the photo? I am!

pouring the avocado milk shake into a glass with cooked boba

Frequently Asked Questions for Avocado Milkshake Recipe:

Q: Can I make this avocado milkshake the night before?

A: Yes! It would save you a lot of time. You can put it in an airtight container and chill.

Q: I love chia seeds in my smoothies. Can I add it to this recipe?

A: It would be a delicious and nutritious addition to this milkshake. For sure, it would make a great post or pre-workout drink.

Q: I made an avocado milkshake but it was too thick to sip with a straw. What can I do?

A: You can add a bit of water and ice. Just make sure to add in a bit more sweetener (condensed milk or sugar, whatever you love to use) because adding liquid to the milkshake will lessen the sweetness.

If you like Filipino inspired drinks like this, try:

Happy Baking!

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Print Pin Recipe

Avocado Milkshake

Ingredients

Instructions

In a large pot over high heat, add 10 cups of water. Allow it to boil and add 1 cup boba.
In a blender, add ice, 1 cup water, avocado, evaporated milk, condensed milk, and blend until everything is mixed in.
Serve.

Leave a Comment

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

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How to Make Soft Cookies for Ice cream Sandwiches

Jun 2, 2014 · 3 Comments

Learn how to make our Homemade Ice Cream Sandwich Cookies! In this recipe, we're combining rich chocolate chips and creamy homemade ice cream to create the ultimate summer treat. Your taste buds are in for a delicious adventure with these delightful sweet treats!

Searching for homemade ice cream to pair with these cookies? Try my Oreo Ice Cream or my Chocolate Oreo Ice Cream!

ice cream sandwich cookies on a white square plate

[feast_advanced_jump_to]

Top Tip

Freeze the assembled ice cream cookie sandwiches for about 30 minutes to 1 hour before serving. This will help the ice cream to firm up and the cookies to become slightly softer, resulting in a more cohesive and enjoyable texture when eating.

Substitutions

Butter, softened: Margarine or vegetable shortening can be used as substitutes for butter.
Brown granulated sugar: White granulated sugar, light brown sugar, or coconut sugar can be used as substitutes for brown sugar.
Egg: You can use a flaxseed or chia seed "egg" (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water) as a vegan alternative for egg.
JELLO butterscotch (3.4 oz): You can substitute with butterscotch chips or butterscotch pudding mix, adjusted for flavor and consistency.
Self-rising flour: For each cup of self-rising flour, you can use 1 cup all-purpose flour mixed with 1 ½ teaspoons baking powder and ¼ teaspoon salt.
Chocolate chips (optional): You can use chopped chocolate, chocolate chunks, or vegan chocolate chips as alternatives to regular chocolate chips.
Half and half: A mixture of equal parts whole milk and heavy cream can be used as a substitute for half and half.
Sweetened condensed milk: You can make a homemade version using whole milk and sugar, cooked down until thickened, or use a dairy-free condensed milk alternative.
Vanilla extract: Vanilla bean paste or vanilla bean powder can be used as alternatives to vanilla extract.
Caramel sauce: You can make a homemade caramel sauce using sugar, butter, and cream, or use a store-bought caramel sauce.

Variations

Chocolate Chip Cookies: Instead of butterscotch chips, use chocolate chips for a classic chocolate chip cookie flavor.
Peanut Butter Cookies: Incorporate peanut butter chips or swirl in some creamy peanut butter into the cookie dough for a delicious peanut butter twist.
Double Chocolate Cookies: Add cocoa powder to the cookie dough and use both chocolate chips and butterscotch chips for an extra chocolatey flavor.
Snickerdoodle Cookies: Roll the cookie dough balls in a mixture of cinnamon and sugar before baking for a deliciously spiced cookie.
Coconut Cookies: Add shredded coconut to the cookie dough for a tropical twist. You can also drizzle the baked cookies with melted chocolate for extra indulgence.

Storage

Freezer: Store the assembled ice cream cookie sandwiches in the freezer in an airtight container or freezer bag. Make sure to place parchment paper or wax paper between the sandwiches to prevent them from sticking together. They can be stored in the freezer for up to 2-3 weeks.
Individually Wrapped: Consider wrapping each ice cream cookie sandwich individually in plastic wrap or foil before storing them in an airtight container. This helps to protect the sandwiches from freezer burn and makes them easier to grab and enjoy on the go.

Equipment

Favorite Baking Sheets

Ingredients

unsalted butter
brown granulated sugar
large egg
JELLO butterscotch
self-rising flour
chocolate chips
half and half
sweetened condensed milk
vanilla extract
caramel sauce

Instructions

Preheat oven to 350F, cover cookie sheets with parchment paper or a baking mat.

In a large bowl add, butter, sugar, and mix until well combined. Feel free to use stand mixer using the paddle attachment to be hands free:

Mixing brown sugar and butter with a fork in a glass bowl

Add one egg and continue mixing, then whisk in the JELLO:

side by side photo of adding one egg and jello to the mixture.

Add flour and mix until there are no visible flour lumps, then mix in the chocolate chips. (If using a stand mixer, mix on medium-high speed.) While adding chocolate chips is optional, they will undoubtedly elevate the flavor! Once incorporated, the cookie dough should boast a delightful speckling of chocolate throughout.

Roll the dough into 1 inch balls, place on a pan, then bake for 13-15 minutes:

cookie dough balls on a baking pan ready to be baked

To make the ice cream, in a large bowl, mix together half and half, sweetened condensed milk and vanilla extract. Freeze overnight or use ice cream maker.

To make the ice cream sandwich, scoop of ice cream (⅛ cups) on a cookie, drizzle caramel on ice cream, then cover with another cover.

ice cream with caramel drizzled on a cookie

Gently press the cookies together and freeze again for 15-20 minutes. Just admire that delicious caramel oozing out!

FAQs

How to keep cookies soft for an ice cream sandwich?

1. Cool Completely: Allow the cookies to cool completely on a wire rack before assembling the ice cream sandwiches. Warm cookies can cause the ice cream to melt quickly, resulting in a soggy sandwich.
2. Freeze First: If time allows, freeze the cooled cookies for about 15-30 minutes before assembling the ice cream sandwiches. Chilled cookies will help prevent the ice cream from melting too quickly.
3. Use Softened Ice Cream: Soften the ice cream slightly before spreading it onto the cookies. This will make it easier to spread and will result in a smoother texture when frozen.
4. Double Wrap: Wrap the assembled ice cream sandwiches tightly in plastic wrap or parchment paper before storing them in the freezer. This will help prevent freezer burn and keep the cookies soft.
5. Thaw Briefly: When ready to serve, let the ice cream sandwiches thaw for a few minutes at room temperature before enjoying. This will allow the cookies to soften slightly, making them easier to bite into.

Can I use store-bought cookies for ice cream sandwiches?

Absolutely! While homemade cookies add a personal touch, store-bought cookies work just as well for ice cream sandwiches.

Can I use different flavors of ice cream?

Of course! Experiment with various ice cream flavors to find your favorite combination. From classic vanilla to indulgent chocolate, the possibilities are endless.

How far in advance can I make ice cream sandwiches?

Ice cream sandwiches can be assembled ahead of time and stored in the freezer for up to several weeks. Just be sure to wrap them tightly to prevent freezer burn.

How do I prevent the cookies from becoming too hard in the freezer?

To keep the cookies soft and chewy, store the assembled ice cream sandwiches in an airtight container or wrap them individually in plastic wrap before freezing.

Can I add toppings to the edges of the ice cream sandwiches?

Absolutely! Roll the edges of the ice cream sandwiches in chopped nuts, sprinkles, or mini chocolate chips for a fun and decorative touch.

I have been in love with ice cream sandwich cookies. Ever since I saw it on the grocery store in the ice cream section when I was a child, I knew it would be one of my favorite ice creams. I don't know, maybe it's the idea of cookies and ice cream combination which makes me really really love ice cream sandwich cookies. Honestly, it tastes alright, but just thinking of eating an ice cream cookie right now makes me salivate so much... yeah, I'm addicted to sugar. LOL!

Oreo Milkshake

May 31, 2014 · 2 Comments

Oreos are so delicious and, who ever invented these cookies are a genius! Fun fact, did you know Oreo cookies are vegan??! Enjoy this quick and easy recipe you can make in under five minutes!

Just looking at the picture makes me salivate!!

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

Watch the step by step video:

5 from 1 vote

Print Pin Recipe

Oreo Milkshake

Ingredients

▢ 10-15 oreos or your choice of cookies**
▢ 1 pint of ice cream 2 cups
▢ ½ cup milk

Instructions

In a blender, place oreos and blend until crumbly. Add ice cream, milk and blend until well combined.
Place into a cup and serve immediately.

Leave a Comment

Notes

**if you use different cookies, make sure the cookies is the same size as the oreos.

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

Foolproof 3 Ingredients No Bake Oreo Cheesecake

May 23, 2014 · 49 Comments

Love Oreos? I do too! Try my Easy Oreo Brownie Ice Cream Cake! Or need some oreo ice cream? Try my Oreo Pops or my 4 ingredient Oreo Ice Cream!

3 ingredient no bake oreo cheesecake in a mason jar

I'm always looking for ways to not use my oven during the California summers. It is always HOT around July with at least 100 degrees F weather and my parents being Filipino parents, don't want to turn on the aircon also known as AC in the US.

So as much as possible I don't turn on the oven unless it's 9 pm. And this is where the no-bake oreo cheesecake comes in, it was super hot and I wanted to eat cheesecake without baking it! It turned out pretty awesome and I hope you guys enjoy it!

Tips and Procedures:

When smashing or crushing the Oreos, you can use a mason jar, or a mortar and pestle, if you don't have a rolling pin.
Be careful in incorporating the crushed Oreos into the cream cheese and condensed milk mixture. Remember to just FOLD - do not mix. This will keep the mixture still fluffy after adding in the crushed Oreos.
You can opt to use mint Oreos or any of your favorite oreo variants.
Drizzle chocolate ganache or even some condensed milk before serving (this will make it extra sweet).
Storage: This can be stored for up to 1-3 days in the refrigerator. The oreos won't be as crunchy, but they will still taste delicious!

How to make No Bake Oreo Cheesecake from scratch:

Listed below are all the ingredients you will need:

Oreos
condensed milk
cream cheese

In a ziplock bag, add 15-20 oreos and crush with a rolling pin:

Warning: Make sure to tightly close your ziplock bag because I once had an oreo confetti in my kitchen just because it was halfway open, lol!

After you have smashed the Oreos well, it must look like this:

Place 1-2 tablespoons of crushed Oreos into your chosen containers (I used cute mini mason jars) then set aside:

In a medium-sized mixing bowl, put the cream cheese and the condensed milk. I used more than half a can of condensed milk in this recipe as I like my cream cheese sweeter:

pouring condensed milk into cream cheese

Using a handheld mixer or if you are more comfortable using a stand mixer, you can also use that to beat the mixture until light and fluffy:

Take about 6 pieces of Oreos and break them into pieces. They don't have to be equally sized as long as they can be squeezed out of the piping bag later:

Lightly fold (don't overmix as overmixing tends to take out the "air" from your fluffy cream cheese and condensed milk mixture):

Looking at this, I would say, this is already dessert for me, but no, we can't eat this yet 🙂

Place cream cheese filling in a piping bag. Just make sure to cut the end of the piping bag big enough so that the crushed Oreos in the mixture could pass through (just eyeball it, you can do it!):

Pipe into the jar and as you are piping it, slightly push so it sticks together well with the oreo crust, thus making a beautiful layer of cream cheese and oreos:

piping cream cheese mixture into mason jar

Finally, top with the remaining crushed oreos and refrigerate for at least 30 minutes. This is best served chilled.

I will let you in on a little secret that I did for this recipe, though I already said it in the video 🙂

Remember that I did not use all of the condensed milk in the can? I went overboard my sugar limits because I couldn't stop myself from drizzling the remaining condensed milk on top! I was also thinking of drizzling chocolate ganache. Yeah, I know what you're thinking, Simply Bakers!

But I promise it made it even more delicious! Here's a picture so you know that I wasn't kidding 🙂

Frequently Asked Questions:

What can I use in place of cream cheese?

Unfortunately, there is no substitution for this recipe.

Can I use a different jar, glass, pan?

Absolutely! For this recipe an 8x8 pan works perfectly.

Do Oreos have gelatin?

No. They are safe to eat for vegans.

I'm serving this the next day, will it taste alright?

Absolutely! I would suggest preparing all the ingredients and just assembling them right before serving. Shouldn't take more than 5 minutes if making a few.

More Quick & Easy Oreo and No-bake Desserts:

Happy Baking!

5 from 1 vote

Print Pin Recipe

3 Ingredient No Bake Oreo Cheesecake

An easy, delicious and creamy 3 ingredient no-bake cheesecake recipe made with cream cheese filling and a buttery Oreo cookie crust. It is a decadent treat that everybody will love!

Prep Time10

Chill Time30

Total Time40

Course: Dessert

Cuisine: American, Filipino

Servings: 4 servings

Calories: 1132kcal

Author: Lainey

Ingredients

▢ 20-25 oreos
▢ 8 oz pack cream cheese softened
▢ 14 oz can condensed milk

Instructions

In a ziplock bag, add 15-20 oreos and crush with a rolling pin. Place 1-2 tablespoons of crushed oreos in a mini mason jar.
In a medium sized bowl, add cream cheese and beat until light and fluffy.
Add at least half of a can of condensed milk or sweeten to your taste.
The leftover oreos, break into pieces and add into the filling and mix.
Place cream cheese filling in piping bag and pipe into the jar.
Garnish with oreos and refrigerate for at least 30 minutes, best served chilled.

Leave a Comment

Serving: 1gCalories: 1132kcalCarbohydrates: 170gProtein: 14gFat: 48gSaturated Fat: 16gTrans Fat: 1gCholesterol: 1mgSodium: 1108mgPotassium: 521mgFiber: 7gSugar: 99gVitamin A: 21IUVitamin C: 1mgCalcium: 57mgIron: 21mg

Watch The Recipe Video!

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

Step by Step Video:

Easiest Cookie Dough Bites Ever

May 20, 2014 · 124 Comments

Love no-bake cookie recipes? Try my Dairy Free Chocolate Chip Cookie Dough or my No-Bake Biscoff Cookies!

I live in Southern California and during the summers, the temperature hits as high as 110 degrees Fahrenheit. So making these no-bake cookie dough bites paired with ice cream is perfect for this hot weather!

Tips & Procedures:

Feel free to use maple syrup as a natural sweetener.
Toast the raw flour before using it for this no-bake cookie dough bites recipe. Heating it up will eliminate any risk of bacteria.
It's important to sift the flour before toasting as it's not yummy to eat lumps of flour.
Feel free to substitute almond flour for all-purpose flour with a 1:1 ratio. You can also use coconut flour: 1 cup all-purpose flour = ¼-⅓ cup coconut flour.
You may use vegan butter (or coconut oil), peanut butter, or almond butter in this recipe to help the bites bind together and if you want to make it extra creamy.
Add more flavor and texture to the raw cookie dough ball by adding raisins, mini m&ms, or even walnuts!
Storage: In an airtight container, the cookie dough can be stored for up to 3 days, longer if frozen.

no bake cookie dough bites in a yellow ramekin

Ingredients you will need:

In a large bowl add butter, brown sugar, granulated, and beat until light and fluffy

butter, white sugar, and brown sugar in a mixing bowl

Add vanilla extract, salt, and mix until well combined:

adding vanilla to cookie dough for no bake cookie dough recipe

Add the flour and mix well until all of the flour has been nicely incorporated:

adding flour to the cookie dough mixture for no bake cookie dough bites recipe

Add mini chocolate chips and mix:

no bake cookie dough and chocolate chips in a mixing bowl

Take a clump of dough and roll it into 1 inch balls:

Line your tray with parchment paper and place your rolled edible cookie dough. Refrigerate for 15-20 minutes:

Serve and enjoy!

Simply Bakings Recommends

Make no-bake treats like these Cookie Dough Bites even easier with a few simple pantry and storage favorites.

Stock pantry staples for no-bake desserts Keep leftovers fresh (Use Lainey's Code: LAINEY5) Reusable kitchen covers (Use Lainey's Code: LAINEYHOME20) Try a creamy dairy-free option

Disclosure: This box may contain affiliate links. If you purchase through them, Simply Bakings may earn a small commission at no extra cost to you.

Frequently Asked Questions:

What makes this cookie dough edible?

These cookie dough bites are safe to be eaten raw for two reasons. The first reason is that the flour is heated to a safe temperature before being added to the dough. Secondly, this recipe doesn't use a raw egg!

How can I tell if the cookie dough is bad?

Look at it- if it has grown any mold or if it smells, then you can toss it in the trash. You will also notice that the edges start to discolor and turn darker as they go bad—they will likely be hard instead of doughy as well.

How long do you bake flour to kill bacteria?

It can be baked for five minutes at 350 degrees.

Step by Step Video:

Looking for more No-Bake dessert recipes? Check out these easy recipes:

Happy Baking!

delicious cookie dough bites in a yellow bowl

4.74 from 19 votes

Print Pin Recipe

Cookie Dough Bites

These no bake Cookie Dough Bites are delicious, egg-free and super easy to make! You will need 7 ingredients only to have these amazing bite-sized desserts for a quick breakfast or snack!

Prep Time5

Cook Time5

Total Time10

Course: Dessert

Cuisine: American

Keyword: cookie dough bites

Servings: 12 pieces

Calories: 146kcal

Author: Lainey

Ingredients

Instructions

In a nonstick pan over medium high heat, add the flour and toast for about 5 minutes, set aside.
In a large bowl add butter, brown sugar, granulated and beat until light and fluffy.
Add vanilla extract, salt and mix until well combined
Mix in cooled down flour.
Add mini chocolate chips and mix.
Roll into 1 inch balls and refrigerate for 15-20 minutes.
Can be eaten as is, or add to your favorite homemade ice cream.

Leave a Comment

Notes

*This recipe makes 12-18 cookie dough balls pending how small or large you roll the balls

Serving: 1gCalories: 146kcalCarbohydrates: 28gProtein: 2gFat: 3gSaturated Fat: 2gTrans Fat: 1gCholesterol: 3mgSodium: 69mgPotassium: 33mgFiber: 1gSugar: 19gVitamin A: 42IUVitamin C: 1mgCalcium: 31mgIron: 1mg

Watch The Recipe Video!

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

Brownie Cookies

May 13, 2014 · 26 Comments

Both my sisters are a huge fan of brownies and when I made these cookies, they scarfed it down. Personally, I thought it was good, but not that great. Have you guys tried it? Let me know how it turns out for you by commenting on the bottom. Happy baking!

Tips and Tricks for Making This Brownie Cookies Recipe:

For perfectly shaped and evenly sized cookies, use a cookie scoop or ice cream scoop. It works perfectly each time!
You can use white chocolate chips if dark chocolate chips are not available.
Feel free to use semi-sweet chocolate chips if you are not a fan of the sweet chocolate chips.
You can keep this for as long as one week in an airtight container if you can resist eating them all in one sitting.

How to Make this Brownie Cookies Recipe:

Before starting off with the mixing process, make sure to preheat oven to 350F and line your cookie sheet with parchment paper. if you are using a baking mat, make sure to spray it with nonstick baking spray if it is not the nonstick variety. If you do not have a baking spray, you can use oil or melted butter to grease your cookie sheet. Now, you are ready to start mixing the ingredients!

Let's begin!

In a large bowl, add butter, brown sugar and white sugar:

butter, white sugar and brown sugar in a bowl for brownie cookies recipe

Mix until well combined:

mixed butter and sugars for brownie cookies recipe

Add egg, vanilla extract, and continue mixing:

adding in egg and vanilla extract to the butter and sugar mixture

The mixture should look like this - smooth and evenly textured:

wet ingredients for brownie cookies recipe all mixed thoroughly

In another bowl, add cocoa powder, salt, baking soda. Mix them well until they are well combined:

mixed dry ingredients for brownie cookies recipe

Add the dry ingredients to the wet ingredients and mix:

adding the dry ingredients to the wet ingredients of the brownie cookies recipe

Add some more deliciousness! Throw in our favorite chocolate chips! The more, the merrier - but not too many as the cookie dough won't stick together 🙂

adding in the chocolate chips to the brownie cookie dough

Roll cookies into 1 inch balls and bake for 10-12 minutes:

ready to bake brownie cookie dough on a baking mat

If you are baking these now, I am sure you are so tempted to eat them. It smelled sooo good in my kitchen!

Wait till it cools off completely, but if you can't resist, you can eat warm cookies anyway 😉

freshly baked brownie cookies on a cooling rack

Yes, I took a bite and it was sooo good! I couldn't count anymore how many times I mentioned the word "good" when I baked these!

freshly baked brownie cookie with a bite

Take a good look at these cookies, if you stare at it long enough it will come to you. Just kidding! 😀

freshly baked brownie cookies on a white plate

Frequently Asked Questions for the Brownie Cookies Recipe:

Q: What size of cookie scoop did you use for these cookies?

A: For these brownie cookies, I used the 2 inches cookie scoop.

Q: Can I make this dough ahead and bake them the next day?

A: Yes, for sure. Just put in a container and chill it.

Q: Can I still add nuts or other candies aside from the chocolate chips?

A: That would be a delicious and fun addition to this recipe! Go ahead and add them but not too much as it would make the cookies crack too much.

Q: Would coconut oil work instead of using butter?

A: Yes, it should work. It would just have a better taste when you use butter.

4 from 1 vote

Print Pin Recipe

Brownie Cookies

Ingredients

Instructions

Preheat oven to 350 degrees Fahrenheit. Line the cookie sheet with parchment paper, baking mat, or use oil.
In a large bowl, add butter, sugars and mix until well combined. Add egg, vanilla extract, and continue mixing.
In another bowl add cocoa powder, salt, baking soda, and mix until well combined. Add dry ingredients to wet ingredients and mix.
Roll cookies into 1 inch balls and bake for 10-12 minutes.

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Nutella Cream Puffs

May 10, 2014 · 2 Comments

Deliciously smooth Nutella Cream Puffs - can anything be better? Light, airy cream puffs filled with a rich and creamy Nutella whipped filling - it's simply a perfect, easy dessert for any occasion with sweet-toothed guests!

Nothing wrong with more fluff. So let's make more like Chiffon Cake, Vanilla Creme Puffs and Blueberry Lemon Poppy Seed Muffins.

Nutella Cream Puffs drizzled with chocolate

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What are Nutella Cream Puffs?

These Nutella Cream Puffs are light choux pastry shells filled with a creamy Nutella mixture. The crisp pastries are baked until golden, then filled with Nutella whipped cream or pastry cream. They can be served as-is or topped with chocolate drizzle or powdered sugar.

The Nutella pastry cream is the perfect easy dessert for parties or snacks. They offer a delicious balance of crunch and creaminess! Learn more about this easy puff pastry recipe below.

Substitutions

Unsalted Butter - substitute butter with the same coconut oil or margarine, but it may alter the flavor slightly
Sugar - replace sugar with ¾ of the amount of honey or maple syrup, but it may affect the dough consistency
Heavy Whipping Cream - for a dairy-free alternative, use chilled coconut cream and whip
Powdered Sugar - you may use blended granulated sugar or sugar-free powdered sweetener

Some Nutella Cream Puffs on a white plate

Recipe Variations

Gluten-Free – Made with a gluten-free flour blend and xanthan gum for structure
Ferrero Rocher-Inspired – Filled with Nutella and crushed hazelnuts, topped with chocolate ganache and more hazelnuts
Coffee-Infused – Nutella cream mixed with espresso powder for a mocha flavor
Vegan – Uses coconut oil, flax eggs, and whipped coconut cream with vegan chocolate-hazelnut spread

Storage

Refrigerate cream puffs in an airtight container for up to 3 days.
Freeze unfilled shells for up to 1 month; thaw before filling.
For a crispier texture, reheat shells in a 350°F oven for 5 minutes before serving.

Ingredients

Listed below are all the ingredients you will need:

See recipe card for quantities.

Instructions

Preheat oven to 425°F, then line two cookie sheets with a baking mat or parchment paper and set aside.

Place cup butter, water, and sugar in a small saucepan and bring to a boil over medium heat.

Wooden spatula stirring on a hot saucepan

Immediately remove from the heat, and stir in all-purpose flour with a wooden spoon until everything is well combined.

Mixing flour into a pan with other ingredients

Transfer the flour mixture into another bowl and set aside.

In another bowl, mix eggs and set aside. Then, take the dough and add half of the large eggs and mix until well combined.

After that, add the rest of the eggs and continue mixing.

Egg poured over dough and mixed together

Stuff some of the mixture into a piping bag or pastry bag.

Pour small rounds of the dough onto a large baking sheet or some baking trays.

Bake at 425°F for 10 minutes, then lower the heat to 350 for 20 minutes. Then let them cool on a wire rack.

To make Nutella filling, add whipping cream or heavy cream to the bowl of a stand mixer with a whisk attachment.

Beat until stiff peaks are formed. Then add powdered sugar and mix for about 30 seconds.

Then add Nutella and mix until everything is well combined.

Pipe and fill cream puffs with Nutella filling and pop them into the fridge for 1 hour or chill for 30 minutes.

Cream puffs being stuffed with Nutella mix

Drizzle the golden brown puffs with chocolate glaze or other syrups. Then serve and enjoy!

Small Nutella cream puffs on a white plate

Hint: Make sure to freeze the cream puffs overnight, and you will find it taste even better.

⭐ Top Tip

For extra flavor, drizzle melted chocolate or dust powdered sugar on top before serving. Make it ahead - prepare the shells and filling separately, then fill before serving.

Don’t open the oven door early - it may cause the puffs to deflate. Also, for a nuttier taste, sprinkle chopped hazelnuts on top before serving.

FAQ

What happened to my cream puffs?

There are multiple reasons why cream puffs may deflate. The first cause is undercooking. When preparing dough on the stovetop, be sure to keep cooking and stirring until a film forms on the bottom of the saucepan. Another cause of flat cream puffs is lowering the temperature during baking.

What is the difference between choux pastry and cream puffs?

Cream puffs are a dessert made of choux pastry spheres hollowed out and filled with whipped cream or pastry cream (crème pâtissière, custard, or vanilla pudding) and served with a dusting of powdered sugar. Choux pastry is a delicate pastry made from combining butter, flour, water, and eggs on the stovetop.

Does Nutella go hard on ice cream?

Drizzle this Nutella magic shell sauce over ice cream or dip your ice cream cones or popsicles into this sauce. It'll harden within seconds and creates a deliciously, crunchy chocolate hazelnut shell.

More Recipes

If you crave more creamy delights, you might like to try:

5 from 2 votes

Print Pin Recipe

Nutella Cream Puffs

Make your own airy and delicious Nutella Cream Puffs with my easy-to-follow recipe. It's a sweet snack or dessert you can make for everyone!

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: French

Servings: 12 cream puffs

Calories: 205kcal

Author: Lainey

Ingredients

Instructions

Preheat oven to 425°F, line two cookie sheets with a baking mat or parchment paper, an set aside.
Place butter, water, and sugar in a small saucepan and bring to a boil over medium heat.
Immediately remove from the heat, and stir in all purpose flour until everything is well combined. Transfer dough into another and set aside.
In another bowl, mix eggs and set aside. Take the dough and add half of the eggs and mix until well combined and add rest of the eggs and continue mixing.
Bake at 425°F for 10 minutes, then lower the heat to 350 for 20 minutes.
To make Nutella filling, add whipping cream to a bowl and beat until stiff peaks are formed.
Add powdered sugar and mix for about 30 seconds, then add Nutella and mix until everything is well combined.
Fill cream puffs with Nutella filling and freeze for 1 hour or chill for 30 minutes.

Leave a Comment

Serving: 1cream puffCalories: 205kcalCarbohydrates: 19gProtein: 4gFat: 12gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 77mgSodium: 33mgPotassium: 101mgFiber: 1gSugar: 10gVitamin A: 373IUVitamin C: 0.1mgCalcium: 37mgIron: 1mg

Watch The Recipe Video!

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

Storytelling Time!

Can you believe I put Nutella as a filling!!! OMG, THE best Nutella cream puffs I've tasted. My whole family loved it, in fact, I had to give some away because it was THAT good!

TIP: If you don't want to use Nutella as a filling, please feel free to try a different filling.

Best and Easiest Buko Pandan

May 8, 2014 · 37 Comments

Buko Pandan is a traditional Filipino dessert made with agar-agar, coconut strings, pearls, evaporated milk, and condensed milk. This is a refreshing dessert to eat on a warm day.

Love creamy and cool drinks? Try my Pandan Ice Cream, this Mango Agar Agar Drink or my Buko Pandan Drink! You can pair this with my Vegan Pumpkin Waffles.

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What is Buko Pandan?

Buko Pandan also known as buko pandan salad, is a traditional Filipino dessert that is a staple dessert for most Filipino get-togethers- and that's how I discovered this delicious dessert!

I remember when I visited the Philippines in 2009, the week I was to leave, I visited the mall every day to eat Buko Pandan. *sigh* This brings me to announce, I will be visiting the Philippines next summer 2015! YEY!! I will be going with my church and we will be doing health seminars and VBS. I cannot wait to go back!!

History of Buko Pandan

Buko Pandan is a favorite Filipino dessert that originated from the island province of Bohol. It is a staple dessert for most Filipino gatherings like fiestas, celebrations, and holiday parties. It is considered one of the most popular desserts in the Philippines.

filipino dessert buko pandan in three small glass cups

Top Tips

Tip on cooking tapioca pearls, it will be translucent, soft, and a bit of a white part in the middle of each pearl and make sure to keep stirring or the tapioca pearls will stick together.
For a creamier Buko Pandan, you can add in your favorite all-purpose cream. I like using Nestle Cream

Substitutions

Agar-Agar:
- Gelatin: Use an equal amount by weight, but note that gelatin is animal-based and sets differently than agar-agar. You may need to adjust the amount slightly.
- Carrageenan: Another plant-based gelling agent that can be used similarly to agar-agar.
Shredded Young Coconut Meat:
- Shredded Mature Coconut: Though it has a different texture and flavor, it can be used if young coconut is unavailable.
- Coconut Flakes: Unsweetened flakes can be a substitute, but they might need to be rehydrated slightly.
Mini Green Tapioca Pearls:
- Regular Tapioca Pearls: Adjust the cooking time as needed.
- Sago Pearls: Similar in texture to tapioca pearls and can be used as a substitute.
Condensed Milk:
- Sweetened Condensed Coconut Milk: A dairy-free alternative.
- Homemade Condensed Milk: Simmer 2 cups of milk and 1 cup of sugar until reduced by half, stirring frequently.
Evaporated Milk:
- Evaporated Coconut Milk: A dairy-free alternative.
- Half-and-Half or Heavy Cream: For a richer flavor, though it may be slightly thicker.
Pandan Extract:
- Vanilla Extract: While it will change the flavor profile, it provides a pleasant taste.
- Matcha Powder: For a green color and unique flavor, though the taste will be different.
Nestle Cream (optional):
- Heavy Cream: For a similar richness and texture.
- Coconut Cream: For a dairy-free option with a hint of coconut flavor.

Variations

Fruity Buko Pandan
- Ingredients:
  - Substitute pandan extract with mango extract or pineapple extract.
  - Add fresh mango cubes or pineapple chunks.
- Instructions:
  - Follow the same instructions, but mix in the fruit pieces when combining all ingredients.
Chocolate Buko Pandan
- Ingredients:
  - Add 2 tablespoons of cocoa powder to the mixture.
  - Substitute pandan extract with chocolate extract or vanilla extract.
- Instructions:
  - Dissolve the cocoa powder in a little warm water before mixing it in with the other ingredients.
Tropical Buko Pandan
- Ingredients:
  - Add ½ cup of diced tropical fruits like papaya, mango, and pineapple.
  - Use coconut milk instead of evaporated milk for a stronger coconut flavor.
- Instructions:
  - Mix in the diced fruits when combining all ingredients.

Storage

Storage Container: Transfer the Buko Pandan to an airtight container. This prevents it from absorbing odors from other foods in the refrigerator and helps maintain its freshness.
Refrigeration Time: Store in the refrigerator for up to 3-5 days. Always check for any signs of spoilage before consuming.

Ingredients

Listed below are all the ingredients you will need:

Feel free to use substitutes if what I used in my recipe is not found in your local grocery stores:

Instructions

Start by dissolving the gelatin and/or the agar-agar. Just follow the directions indicated in the packaging. In this recipe, I did not add sugar as I will add condensed milk later:

Dissolved gelatin for buko pandan recipe

Pour the dissolved gelatin and or agar-agar in a flat container and let it cool until it solidifies:

pouring dissolved gelatin in a flat glass container for buko pandan recipe

Slice the coconut flesh like what I did, or you can even slice them into smaller and thinner strips so you can have more coconut flesh distributed evenly when you mix it with the other ingredients:

Cooking the tapioca pearls is so easy to do. Just boil water into a deep pan and when it starts boiling rapidly, pour the tapioca pearls and continuously stir it to prevent the pearls from sticking together:

After about 10-15 minutes, the tapioca pearls are cooked. You only need the cooked tapioca pearls so completely drain all the water from the pan. Let the tapioca pearls cool and if you are in a hurry, you can place it in the refrigerator:

Now, this is the exciting part!

In a large mixing bowl, add in the cooled tapioca pearls, condensed milk, and evaporated milk:

Remember that we let the dissolved gelatin cool earlier? Here it is! Slice them into smaller squares and the easiest way to transfer them into the mixing bowl is to spoon it out, just like what I did. It doesn't have to come out in perfect squares as no one would notice them while they eat this delicious treat 🙂

Add in the buko or coconut strips into the mixing bowl and mix thoroughly:

mixing coconut or buko with other ingredients

We are almost done, Simply Bakers! Add the pandan flavoring and mix it well:

The pandan flavor makes this dessert so fragrant you're going to want to eat it now- but remember to be patient because it tastes better chilled.

Simply Bakings Recommends

Make creamy, chilled desserts like Buko Pandan even better with simple pantry and kitchen upgrades.

Pantry staples for desserts Try Táche Pistachio Milk (Use Lainey's Code: TACHELAINEY) Airtight containers (Use Lainey's Code: LAINEY5) Reusable kitchen covers (Use Lainey's Code: LAINEYHOME20)

Disclosure: This box may contain affiliate links. If you purchase through them, Simply Bakings may earn a small commission at no extra cost to you.

Frequently Asked Questions

Is the pandan leaf edible?

No, the leaf itself is not edible. The pandan leaf is widely used in Southeast Asian cuisines as a flavoring to sweet and savory dishes. It is also used to give a distinct aroma to bread and rice.

What does Buko Pandan taste like?

What does Buko Pandan taste like?
It tastes sweet, creamy, and delicious. Pandan leaves have a naturally sweet taste and soft aroma. Its flavor is strong, described as grassy vanilla with a hint of coconut.

What is Buko Pandan made of?

It is mainly made of agar-agar, young coconut strings, tapioca pearls, evaporated milk, condensed milk, and pandan or screwpine extract. Other ingredients such as kaong and nata de coco can be added as well.

More Filipino Desserts that are easy to make:

3 small cups of buko pandan on a wooden table

4.55 from 11 votes

Print Pin Recipe

Best and Easiest Buko Pandan

Buko Pandan is a traditional Filipino dessert mainly made of coconut strings, tapioca pearls, pandan extract, evaporated milk, agar-agar and condensed milk. It is super easy to make, delicious and refreshing to eat during a warm day!

Prep Time10

Cook Time40

Chill Time1

Total Time1 50

Course: Dessert

Cuisine: Filipino

Servings: 9 cups

Calories: 386kcal

Author: Lainey

Ingredients

Instructions

Prepare the Agar-Agar:

Follow the package instructions to prepare the Agar-Agar. Set it aside.

Cook the Tapioca Pearls:

Bring 2 cups of water to a boil.
Add the tapioca pearls to the boiling water.
Boil for 15 minutes, stirring constantly to prevent sticking.
Strain the cooked tapioca pearls using a mesh strainer.
Allow them to cool for at least 15 minutes.

Combine Ingredients:

In a large bowl, combine the cooled tapioca pearls, shredded young coconut, condensed milk, evaporated milk, Nestle cream (if using), and pandan extract.
Mix until all ingredients are well combined.

Chill:

Cover the mixture and refrigerate for at least 1 hour before serving.

Leave a Comment

Serving: 1gCalories: 386kcalCarbohydrates: 93gProtein: 1gFat: 1gSaturated Fat: 1gCholesterol: 2mgSodium: 7mgPotassium: 54mgFiber: 1gSugar: 4gVitamin A: 20IUVitamin C: 1mgCalcium: 42mgIron: 2mg

Watch The Recipe Video!

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

Snicker Stuffed Cookies

May 6, 2014 · 3 Comments

Craving chocolate and candy in one bite? These Snicker Stuffed Cookies are some of the best cookies you’ll ever bake! Each soft and chewy cookie hides a miniature Snickers bar in the middle—hello, caramel, chocolate, and nutty goodness! They’re easy to make, packed with flavor, and just plain fun to eat.

Love creative cookie recipes like this one? Check out more of my sweet treats: Amaretti Cookies or Polar Bear Cookies.

snicker stuffed cookies on a white plate

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What are Snicker Stuffed Cookies?

These Snicker Stuffed Cookies are a combo of two delicious desserts—creamy peanut butter cookies and Snickers minis!

You wrap cookie dough around a bite-sized Snicker, bake them in the oven, and let the caramel and chocolate melt into a gooey center. It’s the kind of cookie that makes everyone go “WOW!”

This recipe has grown in popularity thanks to its surprise middle and chewy texture, especially during the holidays or special events. They also use simple ingredients that you probably already have at room temperature—bonus!

Substitutions

creamy peanut butter – use almond butter or sunflower seed butter for nut-free
bite-sized Snickers – swap with Milky Way, Reese’s, or other soft candy

Variations

Extra chocolate – mix in cocoa powder to the flour mixture
Crunchy – add chopped nuts or mini pretzels to the dough

Storage & Leftovers

Countertop – airtight container for 5 days
Refrigerator – up to 1 week in a sealed container
Freezer – freeze baked cookies or cookie dough balls up to 3 months

Ingredients

These are the ingredients that you will need:

Instructions

Preheat oven to 350°F, grease cookie sheets.

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

Add eggs, vanilla extract, peanut butter, and mix until well combined:

In another bowl, add 3 cups of all-purpose flour, baking powder, and baking soda, and mix well. Add half of the dry mixture to the wet and mix until well combined, add the rest of the dry ingredients to the wet and mix until combined:

Wrap cookie dough around the Snickers:

wrapping the snickers with the cookie dough

Place on the mat and bake for 10 minutes if making 1-inch cookies:

Tadaaahh!!! This bite was so delicious!

taking a bite of the delicious Snicker stuffed cookies

Top Tips

If you don't have parchment paper or a nonstick cookie sheet, brush your cookie sheet with melted butter to prevent the cookies from sticking.
Serve these with vanilla ice cream! It takes your Snickers cookies experience to a higher level.
If you have frozen cookie dough, let it stay at room temperature for at least an hour for easier handling of the dough.
You can add dark chocolate chips to the dough! Imagine the Snickers plus dark chocolate chips together in one cookie!

FAQ

My cookies spread too much—what happened?

The dough may have been too warm. Try chilling it first!

Can I use full-size Snickers instead of Snickers minis?

You can, but cut them into smaller pieces so they melt evenly inside the cookies.

What’s the best way to melt the candy center?

Use Snickers miniature at room temperature so they melt just right while baking.

Who would have thought to add Snickers in the center of a cookie would be a huge hit among adults!? Well, they sure loved it and requested to have KitKat filled cookies, Twix filled cookies, and the list goes on. I'm actually thinking of trying Jolly Ranchers in the cookies? Do you think that would be a hit? Let me know in the comments! Happy Baking!

Ever thought of placing Snickers in the center of a cookie?! If you haven't you gotta try it!!

Root Beer Cookies

Apr 29, 2014 · 23 Comments

I have been wanting to make root beer cookies for such a long time and finally, I made them!! My local cake shop was always out of root beer extract so I didn't want to make any cookies until I had root beer extract.

Tips on How to Make Root Beer Cookies

Use the mini ice cream scoop in shaping your cookies. You will have uniform-sized cookies each time.
Be careful to give each of the cookie dough enough space on the baking mats or baking sheets. This would ensure that they won't stick together after baking, thus giving you a hard time in separating them.
Vanilla beans or pods if available, are an amazing substitute to vanilla extract. It is a bit pricey but take advantage and use it when you have them.
Sift, sift, sift! Do this to all of your dry ingredients like baking soda, granulated sugar, brown sugar, and all-purpose flour. You will see how smooth your dough will be when you sift your dry ingredients carefully before mixing them together.
To keep this recipe budget friendly use root beer instead of root beer extract

How to Make Root Beer Cookies:

Before starting off with the recipe, it is best to preheat oven to 350 degrees F and grease cookie sheets or pans if they are not the non-stick kind.

In a large bowl, add butter, granulated sugar, and brown sugar:

sugar, butter and brown sugar in a bowl for rootbeer cookies recipe

Mix until light and fluffy:

mixed ingredients for rootbeer cookies recipe

Add egg, vanilla extract and continue mixing:

mixture with egg and vanilla extract for rootbeer cookies recipe

In a medium-size bowl add flour, salt, and baking soda:

mixing dry ingredients for rootbeer cookies with a wire whisk

Using a hand-held mixer, or a stand mixer, thoroughly mix it until smooth and well-combined:

mixing dry and wet ingredients for rootbeer cookies in a bowl

Add root beer and mix until everything is combined:

rootbeer poured in cookie dough for rootbeer cookies recipe

Fun Fact: Rootbeer is not a beer, thus it is not alcoholic in any way. It is just soda with a very slight aftertaste of beer.

Now it's time to add the flour mixture and mix until well combined, then add chocolate chips:

rootbeer cookie batter with chocolate chips

Use a mini ice cream scoop to make evenly sized cookie dough:

Place them in pre-greased baking mats/pans and bake for 8-10 minutes or until golden brown:

rootbeer cookie dough lined on a baking mat

Tadaaa! I can smell such a delicious aroma at this point, but I can't eat them yet!

freshly baked rootbeer cookies in a baking mat

Let the cookies cool down in a wire rack for five minutes:

freshly baked rootbeer cookies in a wire rack

Can you see how big my first bite was?!? That's how good this cookie tastes!

Who would have thought adding soda to cookies would make them taste AMAZING!! If you are a fan of cookies, this is definitely a must try because these cookies were soft and chewy and it actually reminded me of Mrs. Fields Cookies! You only need 6 tablespoons so just purchase the small bottle, I purchased 1 liter of root beer and now it's sitting on my table. My family and I don't drink soda, so I'm going to have to bring it to work or school.

If you guys try this recipe, let me know how it turns out!!

More Cookie Recipes that are Easy to Make:

Cinnabon Cookies
Vanilla Chai White Chocolate Cookies
Nutella Cookies
Oreo Cheesecake Cookies

Happy Baking!

Cookie Butter Cookies

Apr 22, 2014 · 5 Comments

I am in love with cookie butter. What is cookie butter? Cookie butter is "A deliciously unusual spread reminiscent of gingerbread and made with crushed biscuits" which is one of the greatest inventions ever. It is as good as Nutella, some days I think it's even better. Not only can you make use of it as a spread for bread, but it's especially good as a dip for apples!

cooling cookie butter cookies on a wire rack

As I was taking pictures of the cookies, I was thinking of other ways to use this recipe to make other flavor cookies. All you need to do is change the 1 cup of cookie butter to, 1 cup of peanut butter, 1 cup of Nutella, or 1 cup of crunchy peanut butter. I'm thinking any spread that has the texture of peanut butter will work very well for this recipe. If you do try it, let me know in the comments how it works out for you!

Tips and Tricks for Making These Cookie Butter Cookies:

For an extra sweet aroma, add a tablespoon of vanilla extract to cookie dough.
If you don't have parchment paper or nonstick cookie sheet, brush your cookie sheet with melted butter to prevent the cookies from sticking.
Serve these with vanilla ice cream! It takes your Cookie Butter cookies experience to a higher level.
If you have chilled cookie butter, let it stay at room temperature for at least 30 minutes for easier mixing.
You can add dark chocolate chips to the dough! Imagine the cookie butter and chocolate chips together!

How to Make these Cookie Butter Cookies:

Ingredients that you will need:

egg
granulated sugar
cookie butter

Preheat oven to 350F, grease cookie sheets.

For the cookie butter, I specifically used the one from Trader Joe's Speculoos:

In a large bowl, add eggs, granulated sugar, cookie butter and mix with a beater until everything is well combined:

The final dough would look like this:

Make balls and place on a cookie sheet and press with a fork (optional). Bake for 6-8 minutes or until brown:

After the cookies are done, cool them down in a cookie rack:

These cookies are flourless yet they are absolutely delicious and filling!

Frequently Asked Questions

Can you freeze the cookie dough?

Yes, for sure you can. Just thaw it properly before forming and baking it.

5 from 1 vote

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Cookie Butter Cookies

Here is a flourless and filling Cookie Butter Cookies recipe made with delicious Speculoos!

Prep Time10

Bake Time8

Total Time18

Course: Dessert

Cuisine: American

Calories: 2252kcal

Author: Lainey

Ingredients

▢ 1 egg
▢ 1 cup granulated sugar
▢ 1 cup cookie butter

Instructions

Preheat oven to 350F, grease cookie sheets.
In a large bowl, add eggs, granulated sugar, cookie butter and mix with a beater until everything is well combined.
Make balls and place on cookie sheet and press with fork (optional).
Bake for 6-8 minutes or until brown.

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Serving: 1gCalories: 2252kcalCarbohydrates: 326gProtein: 21gFat: 99gSaturated Fat: 25gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 164mgSodium: 64mgPotassium: 65mgSugar: 279gVitamin A: 238IUCalcium: 27mgIron: 1mg

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

Rice Krispie Eggs

Apr 19, 2014 · 2 Comments

There were two treats I was allowed to eat growing up, oatmeal cookies and rice krispies.

My parents were strict on what kind of sweets I could eat, but for some reason rice krispies and oatmeal cookies didn't fall into that category. I'm thinking it's because my grandma made the cookies and rice krispies and she always substituted most of the ingredients with something healthier...at least for the cookies.

As I was making rice krispies, I was thinking about how awesome my childhood was. I was not allowed to watch TV during the weekdays and only on the weekends I could watch one movie. However my brother, sister, and I must agree on what movie. So most of my childhood was spent playing outside, thankfully our house had a gigantic front and background, so my imagination was so vivid and creative. So whenever my grandma called us in for dinner, she usually had oatmeal cookies or rice krispies.

Tips and Tricks for Making This Rice Krispie Eggs Recipe:

In melting the butter, make sure that the pan is not too hot or else, it will burn the butter resulting in a slightly bitter mixture.
Make sure to spray the plastic eggs and also your hands to avoid rice Krispies and melted marshmallows sticking on your hands.
You can add in small nuts or candies in the mixture to make it more colorful and tasty.
For a more festive look on your rice krispie eggs, drizzle white chocolate before serving.
Keep these delicious treats in an airtight container to extend its shelf life.
If you love peanut butter, you can add it to the mixture before forming them into eggs.

How to Make this Rice Krispie Eggs Recipe:

Gather the ingredients for this Rice Krispie Eggs. Once the ingredients are all ready, let's begin!

In a saucepan, melt butter:

Then add marshmallows:

melting the mini marshmallows with the butter for the rice krispie eggs recipe

Cook until marshmallows are melted:

mixing the butter and marshmallows in a suacepan

In a large bowl, oil or spray bowl, add the melted marshmallows,

melted butter and marshmallow mixture in a glass bowl with wooden ladle

Add 5 cups of rice Krispies and mix. Slowly add 2 more cups if needed:

adding in rice krispies to the melted marshmallow and butter mixture

Spray hands and plastic eggs then add rice Krispies to the eggs:

Make sure to stuff the rice Krispies in the eggs so it will take the form of the egg:

putting in the rice krispies mixture into the plastic eggs

Push and close the plastic eggs so the mixture will be formed nicely:

closing the plastic egg to form the rice krispies mixture

I hope you guys enjoy this recipe, it brought back many memories of my dear grandma!

perfectly done rice krispie eggs treat on a white plate

Rice Krispies Egg Cookies step by step guide

Frequently Asked Questions for the Rice Krispie Eggs Recipe:

Q: Can I use salted butter for this recipe?

A: I would suggest that for desserts like this, use unsalted butter. This is done so it would not change the taste of the dessert. You wouldn't want a salty rice Krispies eggs, right? 😉

Q: What is the best way to store these?

A: To extend its shelf life, use an airtight container to store these yummy Easter treats.

Q: How many eggs can a bath of this recipe make?

A: You can make 15 to 20 pieces of rice krispie eggs from a batch of this recipe.

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Rice Krispie Eggs

Author: Lainey

Ingredients

▢ ¼ cup butter half stick
▢ 4 cups mini marshmallows
▢ 5-7 cups rice krispies

Instructions

In a saucepan melt butter, then add marshmallows and cook until marshmallows are melted.
In a large bowl, oil or spray bowl, add the melted marshmallows, and add 5 cups of rice krispies and mix. Slowly add 2 more cups if needed.
Spray hands and plastic eggs then add rice krispies to the eggs. Make sure to stuff the rice krispies in the eggs so it will take the form of the egg.

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

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Carrot Cake Cupcakes

Apr 12, 2014 · 2 Comments

I've tried many different versions of carrot cake, and this recipe is my favorite. I teamed up with my friend Olga from Fablunch to share this delicious recipe for carrot cake cupcakes with cream cheese frosting. This recipe was very simple, and it didn't require many ingredients!

Tips and Tricks

When mixing the ingredients, you can use an electric mixer if you are more comfortable with it instead of the wire whisk.
For a more festive look, top with whipped cream or cream cheese frosting before serving.
If you do not have cupcake liners on hand, use muffin tins. Just make sure you have sprayed it with non-stick baking spray.

Instructions

Gather the ingredients for these carrot cake cupcakes. Before you start mixing the ingredients, don't forget to preheat the oven to 350 degrees F. Also, prepare cupcake pans by greasing them or lining them with cupcake liners.

Here is what you will need for this recipe:

self-rising flour
ground cinnamon
granulated sugar
brown sugar, packed
oil
milk
eggs
grated carrots

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

In a large bowl, stir together the flour, cinnamon, and sugar and mix until well combined:

mixing the dry ingredients of carrot cake cupcakes

Make a well in the middle and add eggs, milk, oil, and mix:

adding milk and eggs to the dry ingredients

Next, add grated carrots and mix until well combined.

After mixing well, it's now ready to bake. Use a scooper to put the batter into the cupcake liners:

scooping the cupcake batter with a cookie scooper

Fill cupcake liners halfway if going to frost cupcakes. If you are not frosting it afterward, fill it up to ¾ of the cupcake liner:

filling the cupcake liners with carrot cake cupcake batter

Bake for 20-25 minutes. After patiently waiting for 20 minutes or more, here they are!

When slicing into the cupcakes, check out how light and fluffy they are!

Soft, moist, and fluffy carrot cake cupcakes

Serve and enjoy!

Frequently Asked Questions

Q: How long can this cupcake be stored without frosting?

A: These delicious carrot cupcakes can be stored in the fridge for about 4 to 6 days.

Q: I need a carrot cake. Can I use this recipe and make a cake instead of cupcakes?

A: For sure, you can! Just bake it in a cake pan instead of cupcake liners.

Q: Can I make this recipe into mini carrot cupcakes?

A: Yes, you can. Just switch to mini cupcake liners, and you are good to go!

4 from 1 vote

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Carrot Cake Cupcakes

Try these Carrot Cake cupcakes—soft and moist with a dense texture that would surely fill your tummy in a delicious way!

Author: Lainey

Ingredients

Instructions

Preheat the oven to 350 degrees F. Prepare cupcake pans by greasing them or lining them with cupcake liners.
In a large bowl, stir together the flour, cinnamon, and sugar and mix until well combined.
Make a well in the middle, and add the eggs, milk, and oil, and mix. Next, add grated carrots and mix until well combined.
Fill cupcake liners halfway if going to frost cupcakes; if not, fill ¾.
Bake for 20-25 minutes.

Leave a Comment

Watch The Recipe Video!

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

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Jello Cookies

Apr 1, 2014 · 15 Comments

The cookies in the pictures below didn't do the cookies justice, once I took a bite of these Jello cookies, there was no turning back. At first, I was a little skeptical about trying these cookies, because I'm not a big fan of gelatin jello, but I never refuse to try something new.

Tips and Tricks for Making These Jello Cookies:

Make sure to sift the powdered sugar because if you don't, you are going to have lumpy cookie dough.
Use a stand mixer when kneading a larger batch of Jello Cookies dough.
Melt the butter completely so that it will incorporate well into the cookie dough.

How to Make these Jello Cookies:

These are the Jello Cookies ingredients that you will need:

Jello (3 oz)
powdered sugar sifted
butter, melted
all-purpose flour
salt

Preheat oven to 350 degrees F, grease the cookie sheet or use a baking mat.

In a large bowl, add jello, and sifted powdered sugar and mix:

These are the flavors of Jello that I used. Aren't the colors look so pretty?!?

After jello and powdered sugar are well combined, make a well in the middle and add melted butter, and mix until well combined:

adding the melted butter to the dry ingredients of Jello cookies

Add all-purpose flour and salt and mix until well combined:

lemon-flavored jello cookie dough mixture

What I have made came out as a pastel green colored cookie dough! This looks so pretty!

Make 1-inch balls and flatten them with your palm if you want a flat cookie, if not leave them as a ball and bake for 12 minutes:

There you go! It's as easy as that, Simply Bakers!

Let the cookies cool down on a wire rack. That is if you can resist taking a cookie or two 🙂

See that delicious, soft cookie texture? And the taste, it's incredible!

Here's another view of the sumptuous cookie!

You can serve them after they have cooled down or eat them warm 😉

delicious Jello cookies on a white plate

Frequently Asked Questions for the Jello Cookies Recipe:

Q: How do you store Jello Cookies Cookies?

A: After cooling them completely, keep them in an airtight container to keep them fresh longer.

Q: How can I keep my cookies from spreading too much?

A: You can leave them as cookie balls before you bake them. In that way, the spread of the cookie will not be as much compared to when you flatten the dough.

Q: Can I double the recipe?

A: Yes for sure! You might want to use a stand mixer when you are doing a larger batch of cookies.

Here are more delicious Lemon flavored cookies and Lemon desserts that you should try:

3 from 2 votes

Print Pin Recipe

Jello Cookies

Delicious, fun-flavored cookies that come in 3 flavors namely Lime, Berry Blue and Lemon Jello using just 1 dough mixture!

Author: Lainey

Ingredients

Instructions

Preheat oven to 350 degrees F, grease cookie sheet or use baking mat.
In a large bowl, add jello, sifted powdered sugar and mix. After jello and powdered sugar are well combined, make a well in the middle and add melted butter and mix until well combined. Add all purpose flour and salt and mix until well combined.
Make 1 inch balls and flatten with palm if you want a flat cookie, if not leave as a ball.
Bake for 12 minutes.

Leave a Comment

Watch The Recipe Video!

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

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Caramel Coconut Cookies Recipe

Mar 18, 2014 · 5 Comments

This is an easy, homemade Caramel Coconut cookie recipe, also known as Girl Scout Cookies! These cookies are all loaded with caramel, melted chocolate, and toasted coconut shreds!

Want to add some extra delicious treats to go with your Caramel Coconut Cookies? Consider our French Macarons, Brownie Cookies, or Lemon Bars to create a full dessert selection!

samoas cookies on top of parchment paper

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Caramel Coconut Cookies are a delightful treat enjoyed year-round, with heightened popularity during spring gatherings, summer picnics, fall festivities, and winter holidays.

Variations

Looking to put a unique twist on your Caramel Coconut Cookies? Here are some creative variations to customize this recipe to your liking:

Nutty Delight - Add chopped pecans or walnuts to the cookie dough mixture, stir with a hand mixer, and sprinkle with a teaspoon of salt.
Chocolate Lover's Dream - Swap baking chips with white or dark chocolate chunks in the mixture and add a teaspoon of sea salt.
Tropical Twist - Mix diced pineapple or mango into the caramel-coconut mixture and stir in a teaspoon of sea salt.

Substitutions

If you need to make some ingredient swaps due to dietary restrictions or personal preferences, here are some options:

Dairy-Free - Use coconut oil instead of butter, almond milk instead of milk, and brown sugar for richness.
Gluten-Free - Substitute traditional flour with gluten-free cake flour and add a teaspoon of baking soda to the mixture.
Vegan-Friendly - Choose plant-based caramel and skip milk, opting for brown sugar instead of regular sugar.

Storage

Freeze cooled cookie dough balls on a cooling rack, then transfer to a refrigerator freezer bag for up to 2-3 months.
Store cookies in an airtight container at room temperature for up to one week, placing a slice of bread to maintain chewiness.
Refrigerate leftover cookies with caramel-coconut topping on a wire rack to preserve freshness.

Ingredients

These are the Caramel Coconut Cookies ingredients that you will need:

butter, softened
sugar
flour
baking powder
vanilla extract
milk
sweetened coconut
caramel
milk
baking chips

See recipe card for quantities.

Instructions

Preheat oven to 350F and prepare a baking sheet by using a baking mat or parchment paper.

In a large bowl, mix butter, sugar, and mix until well combined. Add flour, baking powder, vanilla extract, milk, and mix until well combined:

mixing butter and sugar in a bowl using a fork

The final cookie dough will look like this:

samoas cookies final dough and ready for baking

Place parchment paper on table, place cookie dough on top, followed by another sheet of parchment paper and roll out until the desired thickness:

cutting the cookie dough in circles and putting a hole on each cookie

Cut cookies into shapes and place on pan and bake for 9-11 minutes or until golden brown.:

freshly baked samoas cookies on a baking mat

In another baking sheet, place coconut and spread out to evenly cook it. Bake for 10 minutes:

toasting the coconut shreds in the oven for 10 minutes

In a microwave-safe bowl, add caramel and milk and warm for 15-20 seconds:

Add coconut into the caramel bowl and mix. Place on top of the cookie:

topping each cookie with toasted coconut

Melt chocolate and cover the bottom of the cookie with chocolate:

coating the bottom of each cookie with melted chocolate using a spoon

Drizzle chocolate over the cookie generously:

drizzling melted chocolate on each cookie

Don't they look delicious? These Caramel Coconut Cookies are so fun to make and so quick to find the ingredients.

Frequently Asked Questions

How to make chewy vs crunchy cookies?

To make chewy cookies, use ingredients like brown sugar and avoid overbaking, while for crunchy cookies, use granulated sugar and bake them a bit longer.

Can I substitute all-purpose flour with almond flour?

Yes, you can substitute all-purpose flour with almond flour, but keep in mind that the texture and flavor may differ slightly.

How do you store cookies so they stay crunchy?

To store cookies so they stay crunchy, place them in an airtight container with a slice of bread to absorb moisture.

Here are more delicious cookie recipes that you should try:

Shamrock Sugar Cookies Recipe

Mar 11, 2014 · 6 Comments

These cookies will bring you the Luck of the Irish this coming St. Patrick's Day! Make these easy, quick, and delicious Shamrock Sugar Cookies recipe with your kids. It's so fun to make when I frosted it with ready-made green cookie icing. It made me look like a frosting pro!

Love making fun and simple cookies with your family? Try my Rice Krispies Cookies or No-Bake Oreo Cookies!

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Why You’ll Love This Recipe

If Saint Patrick's Day is just around the corner, why not get festive? These cookies are beginner-friendly and easy to make at home. I even used my Rolled Sugar Cookies. No fancy tools are needed, just simple ingredients you likely already have.

They’re also family-friendly and perfect for kids who want to help decorate. Making them vegan or dairy-free is easy with a few substitutions, so everyone can enjoy. I also used Betty Crocker's cookie icing and instantly fell in love with it! It was very easy to squeeze out the icing and hold it without getting cramps in your hand.

Also, you are probably wondering why I get hand cramps just holding the icing bag. Well, I've been playing the piano since I was 5, and pulled a nerve or something... I can't remember exactly. Anyway, you must try the Betty Crocker icing, it's awesome!

Additionally, vanilla extract adds a hint of natural flavor. Butter provides richness while offering a small boost of healthy fats for energy.

Ingredients

Listed below are all the ingredients you will need:

For the Sugar Cookies:

For Decorating:

Edible glitter
Mini shamrock decorations

See the recipe card for quantities.

Instructions

Make the Cookie Dough:

1. In a large or medium bowl, cream together the butter and sugar until light and fluffy.

2. Add the egg and vanilla extract, and mix until fully combined.

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

4. Gradually add the flour mixture to the wet ingredients. Mix until a soft dough forms.

5. (Optional) Wrap the sugar cookie dough in plastic wrap and chill for 30 minutes for easier handling.

Bake the Cookies:

6. Preheat oven to 350°F (175°C).

7. Using a rolling pin, spread the batter to about ¼ inch thick on a lightly floured surface.

8. Use a round cookie cutter or shape of choice. Place cookies on a baking or cookie sheet with parchment paper.

Cookie cutter shaping pieces from the dough

9. Bake for 8–10 minutes, or until the edges are just barely golden.

10. Remove from the oven and immediately use a Shamrock cookie cutter to cut out the shamrock shape while the cookies are still soft.

11. Let cool in the pan for 5 minutes. Then transfer to a cooling rack to cool completely.

Decorate the Cookies:

12. Once cookies are completely cooled, ice with green icing.

13. Decorate with sprinkles or edible glitter as desired.

14. Let icing set before serving or storing. And your Shamrock Cookies are ready to serve!

Substitutions & Variations

Ingredient Swap
You can swap butter with vegan butter or sugar with coconut sugar.
Variation
Add almond extract for a twist in flavor.
Mistake to Avoid
Avoid overmixing the dough, or the cookies will turn tough.
Storage Tips
- These cookies freeze well in the refrigerator for up to 2 months, so you can prep ahead.
- Store decorated cookies in an airtight container at room temperature for up to 5 days.

FAQs

Do I need a shamrock-shaped cookie cutter?

No, but it helps. You can cut simple shapes by hand if needed.

Can I make the dough ahead of time?

Yes! Chill the dough for up to 3 days before baking.

Is homemade icing better than store-bought?

Homemade royal icing tastes fresher, but store-bought saves time.

You Might Also Like:

Recipes for Every Moment

Hosting a St. Patrick’s Day party and need a festive dessert? These Shamrock Sugar Cookies are easy to make, tasty, and sure to impress.

Salted Caramel Bundt Cake with Cake Mix

Mar 8, 2014 · 14 Comments

This Salted Caramel Bundt Cake with Cake Mix is simple to make, and has a wonderful moist crumb, with a caramelized and flavorful crust. Finished with caramel and salt, this cake is perfect for brunch or afternoon tea.

Monkey Bread, Cinnamon Roll Bites, and Breakfast French Bread are some of my other favorite brunch recipes to make at home. Give it a try and let me know how it goes in the comments below!

salted caramel bundt cake on a cake plate

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Substitution

Swap the yellow cake mix for a chocolate cake mix and replace the butterscotch pudding with chocolate pudding. You’ll get a salted chocolate caramel bundt cake that’s equally delicious.

Variations

Add a handful of chopped pecans or walnuts to the cake batter for some added texture and a nutty flavor that pairs perfectly with the caramel glaze.
This Salted Caramel Bundt Cake pairs beautifully with a hot cup of coffee or tea. For a more decadent experience, serve it with a scoop of vanilla ice cream or a dollop of whipped cream.

Storage

If you have any leftovers (though it’s unlikely!), store the cake in an airtight container at room temperature for up to 3 days.
You can also refrigerate it, but be sure to let the cake come to room temperature before serving, as the caramel glaze can harden when chilled.

Top Tips

Always sift dry ingredients like flour, baking powder, baking soda, and even sugar. It will help you achieve a smoother batter in a shorter period of time.
For your cake to cool down faster take it out from the pan and let it sit on a cooling wire rack.
If you want mini bundt cakes, you can use the same recipe but just use smaller bundt cake pans.
Always have a cooking spray handy in your kitchen. It will make your baking and cooking sessions so much easier.
Feel free to omit the caramel sauce and use icing sugar instead or go without the sauce completely. It will still taste just as good.

Ingredients

yellow cake mix
butterscotch flavored instant pudding mix
milk
eggs
sugar
butter
heavy cream
sea salt

Instructions

As always, before starting working on any baking recipe, preheat the oven to 325 degrees F. Grease bundt pan generously.

mixing dry ingredients for salted caramel bundt cake

In a large bowl mix yellow cake mix, pudding mix, and mix until well combined:

In the same bowl, make a well in the middle and add eggs and milk:

pouring in eggs and milk into the dry ingredients for salted caramel bundt cake recipe

Start mixing it with a wire whisk or you can also use a hand-held mixer or a stand mixer:

mixing ingredients for salted caramel bundt cake recipe

Mix it until well combined:

mixing salted caramel bundt cake batter with a wire whisk

Pour batter into prepared bundt pan and bake for 40-50 minutes:

salted caramel bundt cake batter in a bundt cake pan

This is it! Allow your bundt cake to cool down for about 15-20 minutes until it's ready to be glazed:

freshly baked salted caramel bundt cake on a white plate

While waiting for the cake to cool down, you can make the caramel glaze.

Drizzle the caramel glaze over bundt cake and sprinkle with sea salt for that perfect sweet and salty taste:

pouring caramel glaze over salted caramel bundt cake

Making the Salted Caramel Glaze

1. Melting the Sugar: In a medium saucepan over low-medium heat, add the sugar and whisk constantly for 3-5 minutes. You want to make sure the sugar melts evenly. Be patient, as this step requires attention – sugar can burn quickly if left unattended!

2. Adding Butter and Cream: Once the sugar becomes slightly sticky and amber in color, add the butter. Continue whisking for 4-5 minutes until the butter and sugar are fully combined. Remove the pot from the heat and slowly add the heavy cream, whisking continuously to avoid lumps. The caramel will thicken as it cools.

Just by staring at the picture makes my mouth salivate for more salted caramel recipes!

salted caramel bundt cake on a white plate

FAQ

Why are bundt cakes better?

Bundt cakes are often more visually appealing due to their unique shapes and designs, making them a centerpiece for any gathering. Additionally, their thicker edges create a delightful crust, enhancing both texture and flavor compared to traditional layer cakes.

How long to let cake cool before glaze?

It's best to let the bundt cake cool in the pan for about 10 minutes before inverting it onto a wire rack. After removing it from the pan, allow it to cool completely before adding the glaze to ensure it doesn’t melt and run off.

How do I prevent the cake from sticking to the pan?

Make sure to generously grease your bundt pan and let the cake cool in the pan for about 10 minutes before inverting.

3.86 from 7 votes

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Salted Caramel Bundt Cake with Cake Mix

Craving the perfect balance of sweet and salty? This Salted Caramel Bundt Cake with Cake Mix combines rich caramel, moist cake, and a sprinkle of sea salt for an irresistible treat. Save this recipe now and impress your guests with an easy, delicious dessert!

Prep Time20

Bake Time40

Total Time1

Servings: 12 slices

Calories: 302kcal

Ingredients

Instructions

Preheat oven to 325 degrees F. Grease bundt pan generously.
In a large bowl mix yellow cake mix, pudding mix and mix until well combined. In the same bowl, make a well in the middle and add eggs, milk and mix until well combined. Pour into bundt pan.
Bake for 40-50 minutes.
For glaze, in a medium sized pot and the heat over low-medium heat, add the sugar and whisk constantly for 3-5 minutes.
When sugar becomes slightly sticky, add butter and continue whisking until well combined, this will take about 4-5 minutes. Remove from the stove.
In the same pot, add heavy cream and stir until caramel is thick and cream. Pour glaze into a bowl and set aside to cool.
Pour the caramel glaze over bundt cake and sprinkle with sea salt.

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Serving: 1sliceCalories: 302kcalCarbohydrates: 54gProtein: 4gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 60mgSodium: 342mgPotassium: 80mgFiber: 1gSugar: 37gVitamin A: 311IUVitamin C: 0.1mgCalcium: 132mgIron: 1mg

Watch The Recipe Video!

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

First of all, I was not a fan of caramel at all. In fact, I avoided it at all costs only because when I was in high school, the caramel always stuck to my braces and I had a hard time cleaning it out.

However, just this past year I've grown to love eating caramel, especially any recipes that have the phrase "salted caramel". I really hope you enjoy this recipe and let me know what is your favorite salted caramel recipe!

Shortbread Cookies

Mar 4, 2014 · 3 Comments

Got little patience to bake fancy Christmas cookies? With just 3 ingredients, you can make these easy Shortbread Cookies! They are so delicious that they melt in your mouth. It's anyone's perfect snack that can be enjoyed on any occasion!

Try our Amaretti Cookies or the crunchy and fun Rice Krispies Cookies next!

Delicious Shortbread Cookies on a white plate

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Why You’ll Love This Recipe

Whenever Christmas comes around, I always stop by Costco and pick up the huge box of golden brown Shortbread cookies! I can eat these cookies for days and never get tired of them! So me being me, I decided to try making a beginner-friendly Shortbread recipe using 3 basic ingredients.

Your classic Shortbread cookies can also be made dairy-free with vegan butter. It can fit many diets. And it's perfect for new bakers.

Plus, brown sugar adds a touch of molasses. It doesn't just give it flavor but also a small dose of minerals like calcium and potassium.

Ingredients

Listed below are all the ingredients you will need:

See the recipe card for quantities.

Instructions

Make the Dough:

1. Preheat oven to 300°F (150°C).

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

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

4. Gradually add the flour, mixing until a soft dough forms.

Stand mixer with the cookie batter in it

Roll and Shape:

5. Lightly flour your work surface. Roll out the dough to your desired thickness (about ¼ inch is typical). You can use a rolling pin.

6. Cut into shapes using a cookie cutter or slice into squares or rectangles.

7. Place the cookies on the prepared baking sheet, spacing slightly apart. Using a fork, gently prick the tops of each cookie to help them bake evenly.

Bake:

8. Let the cookies cool on the pan for 5 minutes. Then transfer to a wire rack to cool completely.

9. Dip in chocolate if you want, and enjoy!

Substitutions & Variations

Ingredient Swap
You can swap butter with vegan butter.
Substitute brown sugar with coconut sugar.
Variation
Add almond extract for extra flavor.
Top it with nuts, sprinkles, melted chocolate or chocolate chips on top of the dough. Make it to your personal preference!
Mistake to Avoid
Avoid overbaking, as it makes the cookies dry and crumbly.
Storage Tips
- These cookies freeze well for up to 2 months and stay fresh in an airtight container for 1 week.

FAQs

Do I need to chill the dough?

Yes, you do! Chilling it will help the cookies hold their shape.

Can I cut these into shapes?

Absolutely! They’re sturdy enough for cookie cutters.

Can kids help with this recipe?

Yes, it’s simple and safe for kids to join in the fun.

delicious shortbread cookies with chocolate ganache

5 from 1 vote

Print Pin Recipe

Shortbread Cookies

Try baking these easy, delicious and pretty Shortbread cookies dipped in a rich, chocolate ganache! This recipe uses just 3 ingredients and is so easy to bake.

Prep Time15

Cook Time25

Total Time40

Course: Dessert, Snack

Cuisine: American, Scottish

Servings: 24 cookies

Calories: 128kcal

Author: Lainey

Ingredients

▢ 1 cup Unsalted butter softened
▢ ½ cup packed brown sugar
▢ 2¼ cups All-purpose flour

Instructions

Make the Dough:

Preheat oven to 300°F (150°C).
Line an ungreased cookie sheet with parchment paper or a silicone baking mat.
In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
Gradually add the flour, mixing until a soft dough forms.

Roll and Shape:

Lightly flour your work surface. Roll out the dough to your desired thickness (about ¼ inch is typical).
Cut into shapes using a cookie cutter or slice into squares or rectangles.
Place the cookies on the prepared baking sheet, spacing slightly apart. Using a fork, gently prick the tops of each cookie to help them bake evenly.

Bake:

Bake for 25 minutes, or until the edges are lightly golden.
Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Dip in chocolate if you want, and enjoy!

Leave a Comment

Serving: 1gCalories: 128kcalCarbohydrates: 13gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 20mgSodium: 3mgPotassium: 21mgFiber: 0.3gSugar: 4gVitamin A: 236IUCalcium: 8mgIron: 1mg

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

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Recipes for Every Moment

Hosting last-minute guests and need a quick dessert? The best Shortbread Cookie recipe will help the cookies bake fast, look pretty, and taste great!

Graham Cracker Mug Cake

Feb 28, 2014 · 4 Comments

Indulge in the irresistible charm of our Graham Cracker Mug Cake – it's quick, easy, and utterly addictive! Packed with rich chocolate, crunchy graham cracker crumbs, and gooey melted marshmallows, it's the perfect treat for when you're craving the taste of a s'more in a mug cake.

Looking for more mug cake recipes? Nutella Mug Cake, Brownie Mug Cake or Protein Mug Cake.

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Top Tip

Serve immediately after taking it out from the microwave. The chocolate chips tend to go back to their harder state when left out in a cold area for a while.

Variations

Pumpkin Spice Mug Cake: Mix in pumpkin puree, cinnamon, nutmeg, and a pinch of cloves to the batter for a cozy autumn twist. Top with whipped cream and a sprinkle of cinnamon.
Banana Graham Cracker Mug Cake: Fold mashed ripe bananas into the batter and add a dash of cinnamon. Top with sliced bananas and a sprinkle of cinnamon sugar.
Berry Graham Cracker Mug Cake: Stir fresh or frozen berries (such as raspberries, blueberries, or strawberries) into the batter. Top with a dollop of Greek yogurt or whipped cream and a few extra berries.
Lemon Blueberry Graham Cracker Mug Cake: Add lemon zest and blueberries to the batter. After cooking, drizzle with a lemon glaze made from powdered sugar and lemon juice.

Substitutions

Flour: Instead of all-purpose flour, you can use whole wheat flour, almond flour, coconut flour, or a gluten-free flour blend for a healthier or gluten-free option.
Sweetener: Replace granulated sugar with brown sugar, coconut sugar, honey, maple syrup, or a sugar substitute like stevia or erythritol. Adjust the amount based on sweetness preference.
Liquid: Instead of milk, you can use almond milk, coconut milk, soy milk, or any other non-dairy milk for a lactose-free option. For a richer flavor, try using buttermilk or yogurt.
Flavorings: Experiment with different extracts such as vanilla, almond, coconut, or peppermint for unique flavor profiles. You can also add spices like cinnamon, nutmeg, or cardamom for extra warmth.
Mix-ins: Get creative with mix-ins like chopped nuts (such as pecans, walnuts, or almonds), dried fruits (like raisins, cranberries, or chopped apricots), chocolate chips, or shredded coconut for added texture and flavor.
Toppings: Customize your mug cake with various toppings such as whipped cream, ice cream, caramel sauce, chocolate ganache, fresh fruit, crushed graham crackers, or a sprinkle of powdered sugar.
Graham Cracker Crumbs: If you don't have graham crackers on hand, you can substitute crushed digestive biscuits, vanilla wafers, or any other similar cookie or biscuit for the same crunchy, sweet texture. Adjust the sweetness accordingly based on the substitution.

Storage

Refrigeration: If you have leftover mug cake, allow it to cool completely first. Then, transfer it to an airtight container or wrap it tightly with plastic wrap. Store it in the refrigerator for up to 2-3 days. When you're ready to eat it, you can enjoy it cold or reheat it in the microwave for a few seconds until warm. (But this recipe taste best fresh.)

Ingredients

Gather the ingredients for this Graham Cracker Mug Cake:

graham cracker crumbs
unsalted butter
chocolate chips
granulated sugar
egg
vanilla extract
all-purpose flour
unsweetened cocoa powder
baking powder
salt
mini marshmallows

Instructions

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

In a small bowl, combine 3 tablespoons of butter and 1 oz of chocolate:

Melt in the microwave for 20-30 seconds, and set aside.

The consistency of the chocolate should be like this:

perfectly melted chocolate chips in a bowl

In another bowl, melt ½ tablespoon butter then add 3 tablespoons of graham cracker crumbs and stir until moistened, then press graham crumbs into the bottom of the mug.

In another bowl, whisk the egg, sugar, and vanilla until smooth. Then add flour, cocoa, baking powder, salt, and mix until well combined:

mixing in the vanilla sugar and eggs in a bowl

Add half of the batter to the mug, followed by a handful of mini marshmallows. Add the remaining batter on top and microwave for 1 minute and 40 seconds. Remove and top with additional marshmallows and microwave for 15-20 seconds:

Sprinkle with graham crumbs!

FAQ

Why did my mug cake turn out rubbery?

Your mug cake may have turned out rubbery due to overcooking or using too much flour, causing it to become dense and tough.

Why is my mug cake so gooey?

Your mug cake might be too gooey if it was undercooked or if you added too much liquid, causing it to remain overly moist. To try to fix it: Microwave it in 15-second increments; if it exceeds 45 seconds, it may not reach the desired consistency.

Why is my mug cake so dry?

Your mug cake may be dry due to overcooking or using too little liquid in the batter.

Why is my cake tough and chewy?

Your cake may be tough and chewy due to overmixing the batter, which develops gluten and leads to a dense texture. So don't overmix!

There are days when I want to bake and eat a quick and tasty dessert, but I don't want to go through the whole process of baking a bunch of them. Who's with me?!

Well, this recipe is for you! A quick and tasty dessert is ready in moments! If you love to eat Graham Crackers, I suggest adding whole pieces of Graham Crackers after the first batch of marshmallows.

Let me know how this recipe goes for you and tag me on Facebook or Twitter with a picture!

Strawberry Cookies

Feb 25, 2014 · 25 Comments

Who knew Strawberry Cookies would be such a hit?! After many requests to make strawberry cookies, I decided to try them out and I'm very thankful that I did. These cookies were VERY delicious, sweet and tart at the same time.

Looking for more cookies made with cake mix? Try my Easy Peppermint Oreo Cookies.

Tips and Tricks for Making This Strawberry Cookies Recipe:

For uniform-sized cookies, use a cookie scooper or ice cream scooper to form the dough.
The cookies will spread out when baking. To avoid the strawberry cookies from sticking to each side after baking, make sure to place them at least 2 inches apart.
If you love to have actual strawberries in your cookies, you can mix in some finely diced fresh strawberries. They would taste incredibly delicious with the chocolate chips!

How to Make this Strawberry Cookies Recipe:

Before starting off with the mixing process, make sure to preheat oven to 350F and grease cookie sheets or use parchment paper or a baking mat.

Let's begin!

In a large bowl, mix cake mix, eggs, oil, and mix until well combined:

cake mix, eggs and oil in a bowl for strawberry cookie recipe

Make sure to mix thoroughly to avoid cake mix lumps in your cookies:

thoroughly mixed strawberry cookies dough

Once everything is mixed in add the chocolate chips:

strawberry cookie dough mixed with dark and white chocolate chips

Take 2 tablespoons of dough and form into ball and place on cookie sheet. Flatten with a wooden spoon or a cup. You can even use your hands to flatten them but just make sure your hands are clean 😉

flattening the strawberry cookies with a wooden spoon

Bake for 12 minutes. Here they are! Look at those delicious cracks <3

freshly baked strawberry cookies on a baking sheet

Take the freshly baked strawberry cookies from the cookie sheet and place them on a cooling wire rack:

freshly baked strawberry cookies on a cooling rack

Aren't they pretty? They are delicious, too! with just a few minutes, you can offer guests these delicious strawberry cookies. I promise you would look like a cookie pro!

up close shot of the freshly baked strawberry cookies

What is your favorite kind of fruit cookie? Let me know in the comments!

Frequently Asked Questions for the Strawberry Cookies Recipe:

Q: Can I make the dough the night before baking them?

A: Sure, you can. Just cover it with saran wrap and chill it. Take it to room temperature for at least 30 minutes before baking them.

Q: I love marshmallows in my cookies. Can I mix in some?

A: Definitely! That would add to the sweetness and would make the strawberry cookies taste so much better!

Q: How many cookies does this recipe make?

A: You can make about 12 to 15 cookies with this recipe, depending on the size of your cookies.

Q: I want to make 4 dozens of this cookie. Can I tweak this recipe to make that?

A: Sure, for sure! Just make the ingredients quadruple to make several cookies!

Step by Step Video:

5 from 3 votes

Print Pin Recipe

Strawberry Cookies

Ingredients

▢ 1 box strawberry cake mix
▢ 2 egg
▢ ⅓ cup oil
▢ 1 cup chocolate chips

Instructions

Preheat oven to 350 degrees F and grease cookie sheets or use parchment paper or baking mat.
In a large bowl, mix cake mix, eggs, oil and mix until well combined. Once everything is mixed in add the chocolate chips
Take 2 tablespoons of dough and form into ball and place on cookie sheet. Flatten with a wooden spoon or a cup.
Bake for 12 minutes.

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Reese's Peanut Butter Cake

Feb 22, 2014 · 3 Comments

This Reese's Peanut Butter Cake is definitely a decadent cake perfect for any party! It's made with creamy peanut butter, vanilla cake mix, and Reese's chocolates. Easy to bake, easy to frost, and easy to decorate. This cake is such a winner!

Tips and Tricks for Making This Reese's Peanut Butter Cake Recipe:

For a delicious textured frosting, you can mix in peanut butter chips and frost!
When making or mixing the peanut butter frosting, it is best to use a stand mixer since it is a creamy frosting and might be a bit hard to mix when using a wire whip or handheld mixer.
Cool the cake completely before slicing it horizontally. It will prevent the cake from breaking and crumbling.

How to Make this Reese's Peanut Butter Cake Recipe:

Here is a quick look at the ingredients for Reese's Peanut Butter Cake:

creamy peanut butter
softened butter, unsalted
eggs
vanilla cake mix
water
peanut butter
powdered sugar
milk

Preheat oven to 325 degrees F. Grease two 9 inch round cake pans.

In a large bowl, combine peanut butter, butter, and cream until light and fluffy:

mixing the dry ingredients for the Reese's Peanut Butter cake recipe

Add eggs and mix:

mixing the eggs to the batter using a handheld mixer

Alternately add cake mix and water until combined:

adding the cake mix to the batter mixture

Mix well until the cake batter looks like this:

mixed batter of Reese's Peanut Butter Cake

Pour batter into the cake pan and bake for 25-30 minutes or until a toothpick comes out clean:

ready to bake Reese's Peanut Butter Cake

To make the frosting, in a stand mixer combine 1 cup of peanut butter and butter and cream until light and fluffy. Alternately add powdered sugar and milk until you get the frosting consistency you want:

peanut butter frosting of the Reese's Peanut Butter Cake

After cooling the cake completely, you can slice the cake horizontally and put the peanut butter frosting in each layer:

ready to frost Reese's Peanut Butter cake

After filling the cake, frost the cake with the rest of the peanut butter frosting, like so:

frosted Reese's Peanut Butter Cake on a cake stand

This is my favorite part! Decorating this decadent cake with Reese's chocolates!

Frequently Asked Questions for the Reese's Peanut Butter Cake Recipe:

Q: Can I make this cake with a different cake mix?

A: Yes sure you can. You can use other variants of cake mixes.

Q: What other frostings can be used for this cake?

A: This Reese's Peanut Butter Cake can be frosted with chocolate ganache and other decadent frostings.

Q: Can I make this recipe into cupcakes instead?

A: Yes for sure. Just use cupcake pans instead of the usual cake pan.

Looking for more chocolate cake recipes? Try these:

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S'mores Cookies

Feb 18, 2014 · 9 Comments

If you are craving chocolate and cookies at the same time, try baking these deliciously textured S'mores cookies. It is chewy, soft, and rich in flavor which kids and adults will surely love!

Five days later, these cookies are still soft and chewy!! Can you believe it?! Usually, if I don't add the secret ingredient the cookie does not stay soft but becomes very hard. Anyway, I think the reason these cookies stayed soft and chewy was because of the marshmallows! What do you think?

Tips and Procedures:

Before mixing the dry ingredients like all-purpose flour, baking soda, and 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 🙂
Try your best to place the mini marshmallows in the middle part of each cookie to avoid them from melting and spilling out of each cookie.
Add dried fruits if you love more texture to your S'mores cookies. Just make sure not to add too much.
Make sure to not put the raw cookie dough balls too near each other. Spacing them out properly will prevent the cookies from sticking together after baking.

How to Make S'mores Cookies:

These are the ingredients that you will need:

butter, softened
granulated sugar
brown sugar
eggs
vanilla extract
all-purpose flour
baking soda
salt
graham crackers crumbs
graham crackers, crushed
Hershey bars, chopped
mini chocolate chips
mini marshmallows

Preheat oven to 375 degrees F, grease cookie sheets or use parchment paper or a baking mat.

In a large bowl, add butter, granulated sugar, and brown sugar, and mix until light and fluffy:

mixing butter and sugar in a bowl using a handheld mixer

Add eggs mix, then add vanilla extract and mix until well combined:

adding eggs and vanilla extract to the cookie batter

In a medium-sized bowl, add all-purpose flour, baking soda, salt, and mix until well combined:

Add to wet ingredients and mix. Then add graham crackers, and mix well. Now you can add Hershey bars, mini chocolate chips, and marshmallows, and mix until the ingredients are well combined:

Remember that I mentioned a secret ingredient above? Here they are! The mini marshmallows! 🙂

adding the marshmallows and hershey chocolate to the cookie dough

Place the cookie dough balls on a baking mat, like so:

Flatten using anything you have in your kitchen. For me, it was this random mason jar that I have 🙂

Bake for 13-15 minutes or until golden brown. Look at how yummy these cookies looked! But, you can't eat them yet!

freshly baked S'mores cookies on a baking mat

Let them cool down completely, or if you really can't wait, eat them right away, lol! I know it's so hard to resist when the S'mores cookies look this good. 😉

delicious s'mores cookies on a white plate

Frequently Asked Questions:

Q: Can I freeze this cookie dough a few days before baking?

A: Sure, you can. Just make sure to thaw it before baking.

Q: How many cookies did this recipe make?

A: I have made about 24 cookies using this recipe.

Q: Can I make big cookies out of this recipe?

A: I do not advise making very large cookies as it will affect the cooking time and also the quality of the cookies.

More delicious and easy cookie recipes:

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Reese's Cookies Recipe

Feb 11, 2014 · 17 Comments

These Reese's Cookies Recipe are soft, gooey, and rich in chocolate and peanut butter flavor in every bite! You will love the combination of flavors plus the sumptuous texture that the m&m's and peanut butter cups have.

If you want more Reese-flavored recipes like this, try my Reese's Peanut Butter Cake and 3-ingredients Peanut Butter Fudge Condensed Milk recipe on this site.

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Ingredients

These are the ingredients that you will need:

butter softened
white sugar
brown sugar
large egg
vanilla extract
creamy peanut butter
all-purpose flour
baking soda
baking powder
salt
peanut butter M&M's
chopped Reese's cups

See the recipe card for quantities.

Instructions

Preheat the oven to 350 degrees F. Grease a cookie sheet; use parchment paper or a baking mat.

In a large bowl, add butter, white and brown sugar, eggs, vanilla extract, peanut butter, and cream with a beater:

mixing the peanut butter, sugar and butter in a bowl

In a medium-sized bowl, add all-purpose flour, baking soda, baking powder, and salt, then mix with a whisk:

Add the dry ingredients to the wet ingredients and mix until combined:

Add M&M's and Reese's cups and mix with a wooden spoon:

mixing chocolate and candies to the cookie dough

Flatten each cookie using something that has a flat surface. I used my handy-dandy mason jar to do this. Place in the oven for 12–15 minutes, or until golden brown:

flattening each cookie using a mason jar

And, tadaaahhh! These are freshly baked Reese's cookies. Simply Bakers, I tell you, these cookies smell so good!

You can find every flavor you love when it comes to sweet candies, peanut butter, and chocolate!

So, what are you waiting for? Get your baking tools and ingredients and make your own Reese's cookies at home. I am sure your family will love it!

delicious PB Reese's cookies and peanut butter cups on a white plate

Substitutions

Peanut Butter Flavor: Instead of chopped Reese's Peanut Butter Cups, you can substitute peanut butter chips for the peanut butter flavor in another form.
Chocolate Flavor: You can substitute Nutella for the chopped Reese's Peanut Butter Cups to create a different chocolate and nut flavor. Swirl it into the batter before baking for a rich, hazelnut flavor.
Dried Fruit: If you want a healthier or alternative flavor profile, you can replace the Reese's Peanut Butter Cups with chopped dried fruit, such as cranberries, cherries, or apricots. This gives the cookies a chewy texture and hints of natural sweetness.

Variations

Oatmeal Reese's Cookies: For more texture and flavor, add 1 cup of old-fashioned oats to the dough. You can also use a little less flour to compensate for the oats.
Double Chocolate Reese's Cookies: For an extra chocolatey treat, mix in 1 cup of chocolate chips and chopped Reese's Peanut Butter Cups.
Chunky Reese's Cookies: Instead of chopping Reese's Peanut Butter Cups, use Reese's Miniatures or Reese's Pieces to create larger, chunkier peanut butter pockets.

Equipment

In making this easy and delicious Reese's Cookies recipe, you'll need the following things:

oven
large bowl
medium-sized bowl
parchment paper or baking mat
beater
wooden spoon

Feel free to use whatever is available in your kitchen as a substitute for some of the items listed above.

Storage

After the cookies have cooled, store them in an airtight container at room temperature for 2-3 days, depending on the weather where you are.
Place a piece of parchment paper between each layer of cookies to maintain their texture and flavor.
Avoid storing them in direct sunlight or near heat sources, as this might cause them to spoil or melt.

Top Tip

Before mixing the dry ingredients, like all-purpose flour, baking soda, and 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 🙂
Make sure not to put the raw cookie dough balls too close to each other. By spacing them out properly, it will prevent the cookies from sticking together after baking.

FAQs

Can I freeze this cookie dough a few days before baking?

Sure, you can. Just make sure to thaw it before baking.

Can I make big cookies out of this recipe?

I do not advise making very large cookies, as it will affect the cooking time and the quality of the cookies.

How many days can I keep this cookie at room temperature?

You can keep these Reese's cookies at room temperature for 2–3 days, depending on the weather where you are located. Just keep the cookies in an airtight container.

More delicious and easy cookie recipes:

I am actually a big fan of peanut butter, especially peanut butter M&M's! In addition, my favorite thing about this recipe was that I added all the wet ingredients to the bowl and creamed them all at once! I'm all about quick and easy recipes, so this would be the recipe if you are looking to make and bake in under 20 minutes!

Strawberry Pocky Cake

Feb 8, 2014 · 6 Comments

Tips and Tricks for Making This Strawberry Pocky Cake Recipe:

If you are a chocolate lover, decorate the top of this Strawberry Pocky Cake with chocolate-dipped strawberries. Yum!
For a more rich taste, you can slice the cake horizontally with a serrated knife and fill with strawberry jams in between the laters!

How to Make this Strawberry Pocky Cake Recipe:

Gather the ingredients for this Strawberry Pocky Cake. Once the ingredients are all ready, let's begin!

cream cheese, softened
butter
vanilla extract
powdered sugar, sifted

For the heart shapes, I used a strawberry cake box mix and my vanilla cake recipe which you can find here.

This recipe is very easy to make, basically just follow the steps. However the cream cheese frosting was to die for, it goes very well with the strawberries! I hope you have a wonderful Valentine's day!

Here is the pink cake mix that I made or just mixed. This is ready for baking. We will use this for the pink cake hearts later:

pink cake batter for strawberry pocky cake

After cooling the cake for 15-20 minutes, you can cut out the cake hearts:

After cutting them out from the pink cake, I let them stay in the fridge for about 10 minutes just to let them become firm before putting them in the white cake mix batter:

Follow the instructions on the cake box and tadaaaah! You now have your white cake mix batter, ready for baking!

white cake batter for strawberry pocky cake batter

placing the pink cake hearts on the white cake batter

Add the white cake batter to the cake pan and place the cake hearts on the cake batter, like this:

You can put as many cake hearts as you want. Here I put six cake hearts <3 Once that is finished, add the rest of the cake batter:

Don't worry if the cake batter did not cover up all the cake hearts, the cake will rise 😉

While waiting for the cake to get baked, let's make the frosting!

Into a large bowl, add the softened butter and vanilla extract:

adding vanilla to the cream cheese for the cream cheese frosting

Slowly add the powdered sugar while mixing it with a handheld mixer or a stand mixer until it reaches a creamy and fluffy consistency. Set aside:

ready to use cream cheese frosting for the strawberry pocky cake

Here it is! The cake is ready to be decorated after cooling it for 15-20 minutes:

freshly baked cake for strawberry pocky cake

Frost the cake with the cream cheese frosting! This part is exciting and it's okay for it not to be perfect 😉

frosting the cake with cream cheese frosting

Prepare your strawberry pocky sticks and fresh sliced strawberries 🙂

Decorate the cake as you like. This is what I had in mind when I was making the cake <3

decorating the cake with sliced strawberries

After decorating the cake top, place the strawberry pocky sticks around the cake. I know this will come out so pretty!

decorating the cake with strawberry pocky sticks

We are almost done!!!!

almost done decorating with strawberry pocky sticks

To secure the pocky sticks, I tied a pink ribbon around the cake and tied it in a cute way 🙂

tying the strawberry pocky cake with a pink ribbon

Here is a top view of the cake. I AM SO IN LOVE with this cake! It took me a while to slice it, lol!

Here are more strawberry dessert recipes you will surely love:

Frequently Asked Questions for the Strawberry Pocky Cake Recipe:

Q: How many servings would this recipe do?

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

Q: Can I use sweetened strawberries instead of fresh ones?

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

Q: Can I use any brand of cake mix?

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

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Print Pin Recipe

Cream Cheese Frosting

This is an ultimate Valentine's day cake and the easiest you will ever make!

Author: Lainey

Ingredients

▢ 1 8 oz cream cheese, softened
▢ ¼ cup butter
▢ 1 ½ teaspoon vanilla extract
▢ 2-3 cups powdered sugar sifted

Instructions

In a large mixing bowl add cream cheese, butter, vanilla extract, and beat until creamy.
Slowly add powdered sugar 1 cup at a time.

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Homemade Oreo Cookies

Feb 4, 2014 · 13 Comments

I grew up loving Oreo Cookies! I was not a fan of the cream, but the cookies were very tasty. I actually had a lot of fun making these cookies, especially using the heart-shaped cookie cutters! Hopefully, I will get to use more cookie cutters throughout the year!

This cookie was chewier than an Oreo cookie. However, one way to make it less chewy is to make the cookies thinner and bake them for 16 minutes.

Tips on How to Make Homemade Oreo Cookies:

Before mixing the dry ingredients like all-purpose flour, baking soda, and 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 🙂
You can use a round cookie cutter in cutting the Oreo Cookies if you don't have the heart-shaped ones.
Wrap these cookies and tie them with a beautifully-colored ribbon to give as a holiday or Valentine's day present. I am sure the receiver will love it!

How to Make Homemade Oreo Cookies:

These are the ingredients that you will need:

unsalted butter
white sugar (granulated)
egg
vanilla extract
all-purpose flour
dark unsweetened cocoa powder
baking powder
salt
unsalted butter
half and half or milk
pinch of salt
powdered sugar

Preheat the oven to 350F before starting the mixing process. Then, in a large bowl, add butter and sugar, and mix until light and fluffy:

mixing butter and sugar using a handheld mixer

Add egg, and vanilla, and beat until well incorporated:

adding egg and vanilla extract to the sugar and butter mixture

In a medium-sized bowl add all-purpose flour, baking powder, and cocoa powder, and mix:

Gradually add dry ingredients to wet ingredients until well incorporated:

Divide dough in half and wrap in plastic and refrigerate for at least 30 minutes:

wrapping the cookie dough with saran wrap

Remove dough from the fridge, then using parchment paper below and above the dough, roll it out flat with a rolling pin:

flattening the cookie dough with a rolling pin

Cut using heart-shaped cutters and place on a greased baking pan and bake for 12 minutes:

cutting out heart shapes out of the cookie dough

To make the filling, add ½ cup butter, half and half, a pinch of salt, and cream until light and fluffy. Gradually add powdered sugar:

making the cream cheese filling for oreo cookies

With a start tip pipe the filling onto the cookie:

putting cream filling in between oreo cookies

Place another cookie on top to make an Oreo Cookie, like so:

putting another oreo cookie on top of the cream filling

Aren't they so pretty, Simply Bakers?!? I am sure that this will be a perfect Valentine's or holiday cookie for you!

pretty oreo cookies with heart sprinkles on a plate

Frequently Asked Questions for the Homemade Oreo Cookies:

Q: Can I freeze this cookie dough a few days before baking?

A: Sure, you can. Just make sure to thaw it before baking.

Q: How many cookies did this recipe make?

A: I have made about 24 cookies using this recipe.

Q: Can I make big cookies out of this recipe?

A: I do not advise making very large cookies as it will affect the cooking time and also the quality of the cookies.

More delicious and easy cookie recipes:

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Red Velvet Cookies

Jan 28, 2014 · 15 Comments

Tips and Procedures:

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.
Before mixing the dry ingredients like all-purpose flour, baking soda, and 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 🙂

How to Make Red Velvet Cookies:

These are the ingredients that you will need:

brown sugar
softened butter
egg
red food coloring
vanilla extract
all-purpose flour
cocoa powder
baking soda
salt

Preheat oven to 350 degrees F, grease the cookie sheet or use parchment paper or a baking mat.

In a large bowl add brown sugar and softened butter and mix until light and fluffy:

Add the egg, vanilla extract, and mix:

Next, add red food coloring:

adding red food color to the cookie batter

The cookie batter will look like this:

In another bowl sift the all-purpose flour, baking soda, and salt. Mix and add to the wet ingredients:

adding the flour, baking soda, and salt to the cookie batter

Shape dough to about 1 ½ to 2 inch balls and bake for 12-14 minutes:

ready to bake Red velvet cookie dough on a baking mater

I promise, Simply Bakers, these smelled so yummy in my kitchen!

Melt the white chocolate in a microwave and you are ready to drizzle some sweet chocolate on top of the cooled Red Velvet Cookies!

There's no really perfect way to do it. I just did it "freestyle" but it still looked pretty! ♥

Frequently Asked Questions for the Red Velvet Cookies Recipe:

Q: Can I freeze this cookie dough a few days before baking?

A: Sure, you can. Just make sure to thaw it before baking.

Q: How many cookies did this recipe make?

A: I have made about 24 cookies using this recipe.

Q: Can I make big cookies out of this recipe?

A: I do not advise making very large cookies as it will affect the cooking time and also the quality of the cookies.

More delicious and easy cookie recipes:

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