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

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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.

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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

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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.

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

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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:

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

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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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

Print Pin Recipe

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!

NEVER MISS A RECIPE!

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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!

Caramel Coconut Cookies Recipe

Mar 18, 2014 · 5 Comments

These caramel coconut cookies are buttery, chewy, and topped with toasted coconut, gooey caramel, and a drizzle of melted chocolate in every bite. If you love homemade Samoa style cookies, this easy recipe comes together with simple ingredients and tastes just like the bakery favorite.

Caramel Coconut Cookies Recipe on parchment paper

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!

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Substitutions

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.

Ingredients

butter
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. 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 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, allow to sit, and serve:

samoas cookies on top of parchment paper

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:

Unsalted butter
Granulated sugar
Egg
Vanilla extract
All-purpose flour
Baking powder
Salt
Green icing
Green sprinkles

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

Print Pin Recipe

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.

Leave a Comment

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

Watch The Recipe Video!

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

You Might Also Like:

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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Watch The Recipe Video!

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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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Peanut Butter Stuffed Cookies

Jan 21, 2014 · 11 Comments

These Peanut Butter Stuffed Cookies are simple to make, and have a wonderfully, crunchy moist crumb, with caramel surprise in every bite! These cookies are perfect to have for dessert after meals or with your afternoon tea.

Check out my other delicious cookie recipes, including Nutella Cookies, Fruity Pebble Marshmallow Cookies, and 3 Ingredient Macaroon Cookies!

stack of peanut Butter stuffed cookies on a white plate

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What are Peanut Butter Stuffed Cookies?

These cookies take a classic peanut butter cookie recipe to the next level by hiding a piece of Ghirardelli dark salted caramel chocolate inside. The result? A perfectly baked cookie with a melty, sweet, and salty surprise in every bite.

Why You’ll Love This Recipe

Easy to make – No complicated steps or chilling time.
Rich and indulgent – The perfect balance of peanut butter and chocolate.
Great for gifting – These cookies stay fresh and make a fantastic homemade gift.
Kid-approved – Both kids and adults will love them!

Substitutions

Butter - Coconut oil, margarine, unsweetened applesauce
Peanut Butter - Almond butter, cashew butter, sunflower seed butter
Milk - Almond milk, oat milk, soy milk, water, heavy cream
Salt - Sea salt, Himalayan pink salt, soy sauce, miso paste
All-Purpose Flour - Gluten-free flour blend, whole wheat flour, oat flour
Ghirardelli Dark Salted Caramel Chocolate - Milk chocolate + sea salt, dark chocolate + caramel, chocolate chips or chunks

Variations

Classic Chocolate Peanut Butter Stuffed Cookies - A rich cocoa powder cookie base with a creamy pb filling creates the perfect balance of chocolate and peanut butter. Use a bowl of a stand mixer with a paddle attachment to ensure a smooth butter mixture for a chewy texture.
Peanut Butter & Jelly Stuffed Cookies - A nostalgic twist, these chocolate peanut butter cookies have a gooey pb filling mixed with jam for a PB&J-inspired treat. Follow the step instructions, placing a dollop of peanut butter and jam in the center before sealing the dough.
Protein-Packed Chocolate Peanut Butter Cookie - Boosted with peanut butter protein powder, these chocolate peanut butter stuffed cookies are a great post-workout snack. Replace butter with coconut oil, use large eggs for structure, and swap flour for oats to keep them wholesome and chewy.

Storage

Store cookies in an airtight container at room temperature for up to 5 days.
For longer storage, freeze them for up to 3 months.
Reheat in the microwave for 10 seconds for that fresh-from-the-oven taste.

Ingredients

These are the ingredients that you will need:

butter
brown sugar
white sugar
egg
peanut butter
milk
vanilla extract
baking soda
salt
all-purpose flour
Ghirardelli dark salted caramel chocolate

Instructions

Preheat oven to 375 degrees F and grease the cookie sheet, use parchment paper or Silpat.

Then in a large bowl add butter, brown and white sugars, and cream until fluffy. Add egg, creamy peanut butter, milk, vanilla extract, and mix:

mixing butter, eggs, vanilla, and peanut butter in a bowl using a fork

Then add the other dry ingredients: baking soda, salt, all-purpose flour, and whisk using a standing mixer:

mixing the dry and wet ingredients in a bowl

Roll into large cookie dough balls about 2 inches or use large cookie scoops and press in the center of the cookie Ghirardelli dark salted caramel bar:

I used this chocolate brand specifically because I love the rich taste of both dark and salted caramel that it gives to the cookie 🙂

Place cookie dough balls on a baking sheet. Press with a fork to flatten the cookie and bake for 14-16 minutes or until golden brown:

making criss cross mark in each cookie using a fork

Then let them rest on a wire rack. There you go! Your delicious peanut butter stuffed cookies are done! Those are just a few easy steps, right?

freshly baked peanut butter stuffed cookies

Top Tips

VERY IMPORTANT TIP: Make sure to allow the cookies to sit on the pan for about 10 minutes for the caramel to harden, or else caramel will be everywhere!
If you will be adding some more nuts or maybe chocolate chips, just make sure you do not add too much of everything since it will break your cookies and won't form nicely.
Keep your peanut butter stuffed cookies fresh for days. Store them in an airtight container and grab some delicious treat anytime!
Wrap these delicious cookies and give them a pretty and edible holiday gift.

FAQ

How to improve peanut butter cookie mix?

To enhance the peanut butter cookie mix, consider adding a pinch of cinnamon or a splash of maple syrup for added flavor depth. Additionally, using a mix of different types of sugar, like brown and white, can improve texture and sweetness balance.

What causes peanut butter cookies to fall apart?

Peanut butter cookies may fall apart due to insufficient binding agents; ensure you have the right amount of egg and flour in the mixture. Overmixing can also lead to a crumbly texture, so mix just until combined.

Why do peanut butter cookies have lines on them?

The characteristic lines on peanut butter cookies are created by pressing the dough with a fork, which helps flatten the cookie and gives it a decorative touch. This technique also helps to evenly distribute heat during baking, promoting a consistent texture.

More delicious and easy cookie recipes:

It's COOKIE MONDAY time! A new series that I started on my YouTube Channel! I've made peanut butter cookies many times, but these were my favorite because I not only put Ghirardelli Dark Sea Salt Caramel in the center, but I also tried it with Cookie Butter from Trader Joes.

The texture is chewy even after I left it sitting in the open air for about two hours! I probably could have made the cookies bite-sized, but if you are having a bake sale these cookies would be perfect to sell individually.

There are so many different ways I can make peanut butter cookies, what are some ways you have made them?

Vanilla Baked Donut Recipe

Jan 17, 2014 · 10 Comments

These Vanilla Baked Donuts offer a perfect blend of sweetness and simplicity. With a soft, moist interior and a crisp exterior, they are a healthier alternative to their fried counterparts. Plus, the vanilla glaze and colorful sprinkles add a festive touch that makes them irresistible!

Want to add some new recipes to your baking collection? Give our tasty Chocolate Chip Cookies or our irresistible Keto Blueberry Lemon Muffins a try. And if you're craving more sweet treats, our Mini Apple Pie Pops is always a hit with a crowd.

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Variations

Want to switch up the flavors of your baked vanilla donuts? Here are some tasty ideas:

Chocolate Glaze - Replace the vanilla glaze with a rich chocolate glaze for a decadent twist.
Cinnamon Sugar - After baking, dip the donuts in a mix of cinnamon sugar to add a classic and comforting taste.
Nutty Delight - Incorporate finely chopped nuts into your batter for a crunchy texture and nutty flavor.

Vanilla glazed donuts with pretty sprinkles

Substitutions

Need to make some ingredient swaps? Here are some options:

Milk - Swap out dairy milk with almond milk or oat milk for a dairy-free alternative.
Butter - Use melted coconut oil instead of unsalted butter for a non-friendly option.
Flour - If you're avoiding gluten, try using gluten-free flour in place of regular all-purpose flour.

Storage

Storing your baked vanilla donuts properly ensures they stay fresh and tasty:

Once cooled, place the donuts on a wire rack to cool completely before glazing or frosting.
Store the glazed or frosted donuts in an airtight container at room temperature for up to 2 days, or refrigerate for a longer shelf life.

Ingredients

Listed below are all the ingredients you will need:

all purpose flour
baking powder
salt
sugar
egg
milk
vanilla extract
butter
milk
powdered sugar

See recipe card for quantities.

Instructions

Gather the ingredients for this Vanilla Baked Donut. Once the ingredients are all ready, preheat oven to 325 degrees F and spray donut baking pan with a nonstick spray.

Let's begin!

In a medium-sized bowl add flour, salt, baking powder, and mix using a whisk:

mixing the dry ingredients for vanilla donut recipe

In a large bowl add sugar, egg, milk, vanilla extract, butter, and beat until well combined:

eggs, vanilla, milk and butter in a bowl for vanilla donuts recipe

Add dry ingredients into the wet ingredients and mix, but don't over mix:

mixing in the dry ingredients to the wet ingredients of vanilla donuts recipe

This is how the donut batter should look like:

In a ziplock bag add the batter and snip off one of the corners of the edges and pipe it into the donut pan:

putting the donut batter in a ziplock back with an opening

Bake for 12-15 minutes:

In another bowl, add ¼ cup milk and slowly add powdered sugar ¼ cup at a time while mixing:

vanilla glaze and colorful sprinkles for vanilla donuts

After giving the donuts enough time to cool in a cooling rackDip donuts in the glaze and add sprinkles:

putting sweet sprinkles on vanilla glaze

Aren't the donuts pretty as well as delicious?!? And it is equally delicious, too! These vanilla baked donut are even perfect for Valentine's day!

⭐ Top Tips

Enhance the flavor of your cake donuts with pure vanilla extract. To ensure moist and rich donuts, incorporate sour cream into your batter.
For a more festive look, sprinkle with colorful candy sprinkles. The more color you sprinkle, the merrier!

Frequently Asked Questions

How do you soften hard donuts?

To soften hard donuts, you can microwave them for a few seconds or wrap them in a damp paper towel and heat in the oven.

Are baked donuts healthier than fried?

Generally, baked donuts are considered healthier than fried ones because they have less fat and fewer calories.

Are store bought donuts baked or fried?

Most store-bought donuts are fried, but there are also baked options available depending on the brand and type you choose.

Growing up I was not allowed to eat sweets, however when I was in third or maybe fourth grade I was introduced to donuts. My teachers would allow parents to bring breakfast for the class and most parents would bring donuts because it was easy and kids love them. My love for donuts began and it only grew worse as I got older.

Now that I'm a little older, I try to eat a little bit better. So instead of deep frying the donuts, I baked them instead. It's not as fluffy, but it's still delicious! What kind of donuts do you like eating? My favorite one is the plain donut with no glaze or sprinkles.

Cake Mix Cookies With Butter

Jan 14, 2014 · 9 Comments

Get an ultimate sugar load with these gorgeous, easy sprinkle-filled, soft and chewy Cake Mix Cookies With Butter that are simple to make with chocolate chips. Is there anything more to ask in a cookie?!?

Love easy cookie recipes? Check out my Strawberry Cookies and Funfetti Lemon Cake Mix Cookies—they’re full of flavor and simple to make with a cake mix!

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What are Cake Mix Cookies With Butter?

These Cake Mix Cookies With Butter are one of the fastest cookie recipes you'll ever try! Using a box of yellow cake mix means you skip most of the measuring.

All you need is melted butter (or softened), large eggs, and your favorite extras like chocolate chips or sprinkles.

Cake mix cookies first became popular in the 1980s, and they’ve stayed a favorite ever since because they’re fast, fun, and super customizable.

They're perfect for using up that leftover cake mix or getting creative with mix-ins like nuts, white chocolate chips, or even peanut butter chips.

Substitutions

yellow cake mix – use vanilla cake mix, devil’s food, red velvet cake mix, lemon cake mix, or strawberry cake mix
butter – swap with melted butter, canola oil, vegetable oil, or coconut oil
eggs – use 2 flax eggs or chia eggs for a vegan-friendly version
all-purpose flour – sub with almond flour or gluten-free baking flour
semi-sweet chocolate chips – use white chocolate chips, peanut butter chips, or chopped strawberries
heart sprinkles – switch to seasonal sprinkles or skip entirely for a more classic cookie

stack of chocolate cake mix cookies on a white plate

Variations

Cream Cheese Swirl – mix in softened cream cheese for gooey butter cake cookie
Strawberry – use strawberry cake mix and chopped strawberries
Red Velvet – use red velvet cake mix and white chocolate chips
Nutty Crunch – stir in chopped pecans or walnuts
Chocolate Lover – use chocolate cake mix and add dark chocolate chips
Peanut Butter – add peanut butter chips or swirl in creamy peanut butter

Storage & Leftovers

Countertop – store cookies in an airtight container for up to 4 days
Fridge – cookies last 5–7 days in a sealed container
Freezer (baked cookies) – freeze up to 2 months; thaw at room temp
Freezer (cookie dough) – scoop onto a baking sheet, freeze, then store in freezer-safe bag

Ingredients

golden white cake mix
butter
eggs
all-purpose flour
vanilla extract
semi-sweet chocolate chips
heart sprinkles

Instructions

Preheat the oven to 350 degrees F. Grease a pan or use a baking mat.

I used Betty Crocker for the cake mix ingredient of this cookie:

In a large mixing bowl, cream together cake mix, eggs, flour, and vanilla extract.

mixing sugar butter and eggs in a pink bowl

Fold in chocolate chips and sprinkles:

mixing the cookie dough with chocolate chips

Roll the dough into a 2-inch ball and place on the mat:

Bake for 14-16 minutes or until golden brown:

freshly baked chocolate chip cake batter cookies on a baking mat

After taking them out from the oven, let the cookies cool completely on a wire rack. Well, you can take one and have a taste test 😉

The inside of these cookies is soft and moist!

Top Tips

Make it a day before and chill or freeze the dough. Simply thaw it before serving or before baking.
If you don't have chocolate chips and have a chocolate bar instead, simply chop it in small bits.
Before mixing the dry ingredients like all-purpose flour, baking soda, and granulated 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 🙂

FAQ

What happens when you substitute butter for oil in cake mix?

When you use butter instead of oil in cake mix, your baked goods usually turn out richer and more flavorful. Butter also makes the texture a bit denser and softer, while oil tends to keep cakes more moist and light.

What is the difference between cake mix and cookie mix?

Cake mix has more leavening and sugar to make a light, fluffy texture, while cookie mix has less liquid and more fat to keep cookies thick and chewy. You can tweak cake mix to work like cookie mix with a few ingredient changes, like what I did in this recipe!

Can I turn a cake mix into cookies?

Yes, you can! Just add less liquid and a bit more flour or mix-ins like eggs and butter. Cake mix cookies are super easy and taste just like homemade—with a fun shortcut!

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Print Pin Recipe

Cake Mix Cookies With Butter

Have these gorgeous, easy sprinkle-filled, soft and chewy Cake Mix Cookies With Butter that are simple to make with chocolate chips!

Prep Time10

Cook Time16

Chill Time (optional)5

Total Time31

Course: Cookies

Cuisine: American

Servings: 18 -20 cookies

Calories: 224kcal

Author: Lainey

Ingredients

Instructions

Preheat oven 350 degrees F, grease pan or use baking mat.
In a large bowl, cream together cake mix, eggs, flour, and vanilla extract. Fold in chocolate chips and sprinkles. Roll the dough into a 2 inch ball and place on mat.
Bake for 14-16 minutes or until golden brown.

Leave a Comment

Serving: 1cookieCalories: 224kcalCarbohydrates: 30gProtein: 3gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 32mgSodium: 248mgPotassium: 84mgFiber: 1gSugar: 17gVitamin A: 189IUCalcium: 73mgIron: 1mg

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

Cookies with Pretzels and M&Ms

Jan 11, 2014 · 22 Comments

These Cookies with Pretzels and M&Ms are a mix of soft, chewy, and crunchy textures. Every bite is packed with caramel candy and colorful M&Ms. They offer a sweet and salty treat that’s hard to resist!

Today’s recipe is all about cookies. And honestly? This one might just be my favorite. But no shade to the others! Sweet Potato Cookies, Apple Pancake Cookies, and Chocolate Oatmeal Cookies still make me happy.

Some Cookies with Pretzels and M&Ms on tray

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What are Cookies with Pretzels and M&Ms?

These Pretzel M&M cookies are sweet and salty treats. They mix soft cookie dough with crunchy pretzels and colorful candy-coated chocolate. The cookies are fun, chewy, and slightly crispy. The pretzels give them that extra crunch. A touch of sea salt boosts the flavor even more!

They’re popular in many American homes. Especially during Christmas and holidays. One unique ingredient is caramel candy. It adds a gooey, buttery bite in the center.

History of Cookies with Pretzels and M&Ms

This cookie style started in the United States. Sweet-and-salty desserts became popular in the 2000s. Home bakers began mixing cookie dough with snacks like pretzels, M&Ms, and caramel. That’s how “kitchen sink” cookies were born.

Many say moms and food bloggers helped make it popular. Sprinkles and holiday cookies started trending on social media. This fun flavor combo became a favorite.

Substitutions

Butter – Use vegan butter or coconut oil to cut down on trans fat and make it plant-based.
Eggs – Replace each egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water).
M&Ms – Use vegan candy-coated chocolate or dark chocolate chips.
Caramel candy – Try soft vegan caramels or dates chopped and rolled in a little flour.
All-purpose flour – Replace with a gluten-free 1:1 flour mixture for gluten-sensitive diets.

Freshly baked Cookies with Pretzels and M&Ms

Recipe Variations

Peanut butter twist – Add ¼ cup peanut butter to boost protein and flavor.
Double chocolate – Swap ¼ cup flour for cocoa powder for a chocolate base.
Trail mix cookies – Add chopped nuts and dried fruit for more fiber.
Mini cookies – Roll into ½-inch balls for bite-sized treats that fit perfectly in lunchboxes or holiday gift bags.

Storage

These cookies freeze well. You can store them for up to 2 months.
Keep baked cookies in an airtight container. You can store them in the fridge or at room temperature for up to 5 days.
To keep them fresh, layer with parchment or wax paper. Cool them first on wire racks or a cooling rack.

Ingredients

Listed below are all the ingredients you will need:

Butter (vegan substitute)
White sugar
Brown sugar
Salt
Baking soda
Vanilla extract
Eggs
All-purpose flour
Pretzels
M&Ms
Caramel candy

See recipe card for quantities.

Instructions

Before starting with the mixing process, make sure to preheat the oven to 375°F and grease cookie sheets or use a silicone mat.

Then let's begin! In a large bowl, add butter, sugars, and cream.

Sugars, cream and butter in a clear bowl for Cookies with Pretzels and M&Ms recipe

Mix it thoroughly until all the added ingredients are well combined.

Mixing all ingredients for Cookies with Pretzels and M&Ms recipe

Add vanilla extract, eggs, and mix until well blended.

Eggs and vanilla into the mixture for Cookies with Pretzels and M&Ms recipe

Add flour, baking soda, and salt. Then mix.

Flour and baking soda added to the mixture for Cookies with Pretzels and M&Ms recipe

In this step, I was having a slightly hard time mixing it with just a rubber spatula. So I used my ever-reliable handheld mixer to make the job easier.

Cookies with Pretzels and M&Ms dough with a rubber spatula and a handheld mixer

Now it's time to add the caramel, M&M's, and pretzels.

Candies, M&Ms and pretzels added to the cookie dough

Carefully and thoroughly mix with a spoon.

ready to bake Cookies with Pretzels and M&Ms cookie dough

Roll into 1-inch balls and bake for 8-10 minutes or until golden brown.

Pretty and delicious Cookies with Pretzels and M&Ms are ready to be devoured! 🙂

freshly baked Cookies with Pretzels and M&Ms on a plate

The recipe was fairly easy to make, although there was a bit too much of caramel candy in each cookie, so I suggest maybe cutting the caramel amount to half, but these cookies were still AMAZING!

Look what happened when I added too much caramel candy in one small cookie.

splattered caramel inside the Cookies with Pretzels and M&Ms

Anyway, the pretzels gave the cookies a good crunch and now that I think of it, it's actually so much better than nuts. First of all, pretzels are inexpensive, secondly, you get more for your price, and last of all pretzels are delicious!

Hint: Allow the cookies to sit on the pan for about 10 minutes for the caramel to harden, or else the caramel will be everywhere!

⭐ Top Tip

Don’t overbake! These cookies will look slightly underdone in the center when you pull them from the oven. That’s exactly what you want. They’ll continue to cook and firm up as they rest.

For an extra gooey center, slightly underbake and let them sit for the full 10 minutes before moving.

FAQ

How do you keep cookies from being flat?

To keep cookies from being flat, chill the dough before baking. Chilling helps solidify the fat (like butter), so the cookies spread less in the oven and hold their shape better. For best results, refrigerate the dough for at least 2 hours.

What cookie was not invented until 1938?

The chocolate chip cookie wasn’t invented until 1938. Ruth Wakefield accidentally created it when she added chunks of chocolate to cookie dough expecting them to melt— but instead, the pieces held their shape, giving us the first-ever chocolate chip cookie.

What is the most popular cookie?

The most popular cookie is the chocolate chip cookie. Loved for its soft center, crispy edges, and melty chocolate chips, it’s a go-to treat around the world for both kids and adults.

More Recipes

Let's make more cookies! Look down here:

Storytelling Time!

I LOVE COOKIES! I think I started many of my cookie blog posts with that sentence! Anyhow, I really do love cookies, and I have tried to deny it for many years.

But I gave up this year and finally admitted that I am addicted to cookies. Does anybody know of a cookie anonymous meeting I can check into?!

BEST Burger Cupcakes

Jan 7, 2014 · 6 Comments

Create these delightful Burger Cupcakes! This fun and imaginative recipe features no actual meat patties, making it vegetarian-friendly. With featured ingredients like vanilla cake, vibrant frosting, and playful toppings, these Hamburger Cupcakes are not only delicious but also easy to make, perfect for a creative baking adventure!

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

hamburger cupcakes with toothpicks on a white plate

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Top Tips

Wait until the cupcakes are completely cooled before cutting them in half to prevent them from tearing or falling apart.
Prepare the frostings in advance and chill them. This way, they'll be ready to use as "catsup" and "hamburger sauce" when making another batch of hamburger cupcakes.
Similar to a real hamburger, insert a toothpick into the center of the hamburger cupcake to keep the "patty" and other toppings in place.

Substitutions

Cake Mix: Instead of using a vanilla cake mix, you can make your own homemade vanilla cake batter from scratch using flour, sugar, baking powder, vanilla extract, eggs (or egg substitutes for a vegan option), and a plant-based milk of your choice.
Red and Yellow Food Coloring: If you prefer to avoid artificial food coloring, you can use natural alternatives. For red, you can use beet juice or pureed strawberries. For yellow, you can use turmeric powder dissolved in a small amount of water.
Sesame Seeds: If you don't have sesame seeds or prefer not to use them, you can omit them or replace them with other toppings such as chopped nuts (e.g., almonds or walnuts) or shredded coconut for texture.
Vanilla Frosting: You can use store-bought vanilla frosting or make your own homemade frosting using powdered sugar, vegan butter or coconut oil, vanilla extract, and a splash of plant-based milk. Adjust the sweetness and consistency to your liking.
Chocolate Frosting: Instead of chocolate frosting, you can use cocoa powder mixed with powdered sugar and vegan butter or coconut oil to create a chocolate-flavored frosting. Adjust the sweetness and thickness as needed.
Shredded Coconut: If you don't have shredded coconut or prefer a different texture, you can use crushed graham crackers or digestive biscuits to simulate the appearance of hamburger buns.

Variations

Cheeseburger Cupcakes: Add a small square of yellow fondant or yellow frosting between the "patty" and "bun" layers to mimic cheese in a cheeseburger cupcake.
Bacon Burger Cupcakes: Create strips of crispy bacon using brown fondant or brown frosting and place them on top of the "patty" layer before adding the "bun."
Sundae Burger Cupcakes: Instead of traditional hamburger toppings, use colorful frosting, sprinkles, and a maraschino cherry on top to create a dessert "sundae" burger cupcake.
Double-Stack Burger Cupcakes: Make two layers of "patties" and "buns" for a double-decker burger cupcake.
Monster Burger Cupcakes: Create oversized "patties" and "buns" using larger cupcakes to make monster-sized burger cupcakes.
Burger Cupcake Bar: Set up a cupcake decorating station with various frosting colors, toppings like candy, sprinkles, and edible decorations, and let everyone customize their own burger cupcakes.

Storage

Cool Completely: Allow the cupcakes to cool completely on a wire rack before storing them. This prevents condensation and ensures they don't become soggy.
Airtight Container: Store the cupcakes in an airtight container to maintain freshness and prevent them from drying out. Make sure the container is large enough to accommodate the cupcakes without squishing the frosting or toppings.
Refrigeration: If the cupcakes have perishable fillings or toppings (such as cream cheese frosting or fruit fillings), store them in the refrigerator. However, keep in mind that refrigeration can sometimes dry out cupcakes, so it's best to bring them to room temperature before serving.
Room Temperature: If the cupcakes have non-perishable fillings or toppings (such as buttercream frosting or fondant decorations), they can be stored at room temperature in a cool, dry place away from direct sunlight.

Ingredients

yellow cake box mix
brownie box mix
sesame seeds
unsweetened shredded coconut
red frosting
yellow frosting
green food
red food coloring
yellow food coloring

Instructions

Bake the yellow cake box into cupcakes. These cupcakes will be used to resemble the "hamburger buns".

Follow the baking instructions in the yellow cake box mix and bake as required:

putting yellow cake mix batter in cupcake pan

Before popping the cupcakes into the oven, sprinkle a generous amount of sesame seeds, just as what you would see on top of a regular burger bun:

sesame seeds on top of yellow cake mix batter

Let the cupcakes cool down completely after baking and start working on the brownies. The brownies will resemble the "burger patties" in the hamburger 🙂

With the dry ingredients, add in the eggs and oil:

adding oil to the ingredients of brownies for hamburger cupcakes recipe

Mix thoroughly until you see no lumps:

mixing the ingredients for brownies to be used in hamburger cupcakes

Place in a rectangular baking pan and bake as required:

After brownies are baked, cut into circles:

cutting circle brownies using a cookie cutter

Slice cupcakes into halves:

cutting the cupcake in half for hamburger cupcakes

Layer bottom cupcake, brownies,

holding a circle brownie for hamburger cupcakes

Get the shredded coconut and drop a few green food color and mix. This will resemble the lettuce in a hamburger:

putting green food color on coconut shreds

To make the hamburger sauce, make a buttercream frosting and color them red and orange to make the "catsup" and hamburger sauce:

mixing the butter and cream cheese for hamburger cupcake frosting

Drizzle generously the "hamburger sauce" on top:

adding red and orange frosting to the hamburger cupcake

Place the cupcake top to serve as the top of the hamburger bun, just like so:

Doesn't that look so fun?!? You can serve this on birthday parties, Thanksgiving parties, or a sweet "treat" on April Fool's day!

assembled hamburger cupcakes on a white plates

FAQs

How to keep cupcakes from falling in the middle??

Use a toothpick

How to stop cupcakes from sinking in the middle??

To prevent cupcakes from sinking in the middle, ensure you measure ingredients accurately and avoid overmixing the batter. Additionally, bake the cupcakes at the correct temperature and avoid opening the oven door too often during baking.

How many burger cupcakes does this make?

Approximately 12-18 cupcakes

More fun cupcake recipes you can try:

One of my goals for this year was to try more fun desserts for my YouTube channel! So I was searching around google and I came across a picture similar to this and thought to myself I have to try this!

I had a little trouble with frosting the cupcakes because the piping bags I used, which were Wilton piping bags had holes! On top of that, I accidentally picked up the wrong cake box mix so these cupcakes were very moist! Honestly whenever I film, whatever can go wrong will go wrong. When I took out the cupcakes out of the oven, I was a little disappointed because the cupcakes were too yellow, maybe I should have used a different cake box mix.

I may have mentioned this before, but I am learning how to be a better food photographer. After I took multiple pictures of the cupcake hamburgers, I decided it needs a little color! I piped a red squiggle down the plate, but it was not uniformed so I just made the picture worse, haha. Do you have any tips for garnishing the plate?

Thanks for reading, let me know what you would like me to blog about!

Oreo Stuffed Cookies

Jan 4, 2014 · 10 Comments

Take a bite of these heavenly, delicious Oreo Stuffed Cookies! They are mouthwatering and perfect for holiday parties, Christmas cookie exchanges, or even just an ordinary day when you crave a delicious Oreo cookie treat!

Cookies are everyone's favorite snack, right? So Cinnabon Cookies, SunButter Cookies, and Peppermint Oreo Cookies are surely as delicious!

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What is Oreo Stuffed Cookies?

Oreo Stuffed Cookies are indulgent treats that combine a classic cookie with soft, chewy Chocolate Chip cookie dough. When baked, the dough forms a golden shell around the Oreo, creating a delicious contrast between the crispy center and the gooey exterior.

This dessert is popular for its rich flavor and playful twist on traditional cookies. The origin of the chocolate chip cookie recipe dates back to the early 2010s when they became a viral sensation through food bloggers and social media. While the exact creator is unknown, the trend likely started in the United States, where Oreos and chocolate chip cookies are both beloved treats.

Home bakers and bakeries embraced the concept, experimenting with different flavors and variations, making it the Oreo flavor cookies we know today, just like these delicious Oreo stuffed chocolate chip cookies!

Variations

Brownie – Rich, fudgy brownie dough encasing an Oreo for extra chocolate decadence
Peanut Butter – Peanut butter cookie dough for a sweet and salty twist
Double Stuf – Use Double Stuf Oreos for extra creaminess inside
Sea Salt – A sprinkle of flaky sea salt enhances the sweet-salty balance
Marshmallow – Add a marshmallow inside for a gooey surprise

Substitutions

Butter or margarine – Coconut oil (solid), vegan butter (for a dairy-free version), or unsweetened applesauce (for a lower-fat option, though the texture may be softer)
Brown sugar – Coconut sugar, date sugar, or a mix of white sugar with a teaspoon of molasses
Self-rising flour – All-purpose flour + 1 ½ teaspoons baking powder + ½ teaspoon salt
White sugar – Coconut sugar (for a natural alternative), maple syrup (reduce the liquid in the recipe slightly), or monk fruit sweetener (for a low-sugar option)

Storage

Refrigerate or Freeze Dough: Make the dough a day ahead and store it in the refrigerator for up to 24 hours or freeze it for up to 3 months. Thaw before baking.
Store Baked Cookies Properly: Keep in an airtight container at room temperature for up to 5 days or refrigerate for up to 1 week.
Freezing Baked Cookies: Freeze in a sealed container for up to 3 months. Reheat in the microwave for 10-15 seconds to enjoy warm.

Ingredients

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

See the recipe card for quantities.

Instructions

Preheat oven to 375°F and grease cookie sheets.

Then in a large bowl of a stand mixer, beat together butter, white and brown granulated sugar, egg, and vanilla extract until creamy.

mixing the sugar, butter and eggs using a handheld mixer

Stir in the other one of the dry ingredients: self-rising flour. Then, mix until a soft dough forms.

mixing the wet and dry ingredients using a handheld mixer

Next, fold in your semi-sweet chocolate chips and mix well.

Form 1-inch balls of large cookie scoop balls. Then, flatten one ball slightly, place an Oreo on top, and cover it with another scoop of dough.

inserting the Oreo between 2 cookie dough balls

Pinch the sides to seal it completely.

sealed white chocolate oreo stuffed cookies

Arrange on a prepared baking sheet with parchment paper, leaving space between cookies for spreading.

Bake for 14-16 minutes or until golden brown. After baking, put them on a cooling rack, and serve.

freshly baked cookies on parchment paper

Enjoy your freshly baked Oreo-stuffed chocolate chip cookies with loved ones!

Hint: Chill the dough for at least 15 minutes before baking for thicker, chewier cookies.

⭐ Top Tip

Serve warm with a scoop of vanilla ice cream for the ultimate dessert. Press extra chocolate chips on top of the cookie dough balls before baking for a bakery-style look.
For extra crunch, roll the dough balls in crushed Oreos before baking.

FAQ

What is the Oreo with a lot of stuff?

The Mega Stuf Oreos, which have been around since 2013, offered up a whopping 11 grams of filling, nearly double that of a Double Stuf.

What is the white stuff in the Oreo made of?

In the center, between the two chocolate wafers, is a white filling made of sugar, high fructose corn syrup, soy lecithin, artificial flavor, and “palm and/or canola oil.

When did most stuffed Oreos come out?

Introduced in January 2019, an initially limited edition Oreo with approximately four times the amount of crème filling of a standard Oreo. After two limited runs, it was quietly brought back as a permanent product in late 2020.

More Recipes

Cookie lovers love cookie recipes, right? Go ahead and try:

5 from 2 votes

Print Pin Recipe

Oreo Stuffed Cookies

Oreo Stuffed Cookies are soft, chewy cookies with a hidden Oreo center, combining gooey and crunchy textures for an indulgent treat.

Prep Time10

Cook Time16

Total Time26

Course: Cookies, Dessert, Snack

Cuisine: American

Servings: 12 -15 cookies

Calories: 478kcal

Author: Lainey

Ingredients

Instructions

Preheat oven to 375°F and grease cookie sheets.
In a large bowl, beat together butter, white sugar, brown sugar, egg, and vanilla extract until creamy.
Stir in self-rising flour, mixing until a soft dough forms, then fold in white chocolate chips.
Scoop 1-inch balls of dough. Flatten one ball slightly, place an Oreo on top, and cover with another dough ball, sealing the edges completely.
Arrange on a baking sheet, leaving space between cookies for spreading.
Bake for 14-16 minutes or until golden brown.
Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Leave a Comment

Serving: 1gCalories: 478kcalCarbohydrates: 58gProtein: 5gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 60mgSodium: 730mgPotassium: 133mgFiber: 1gSugar: 30gVitamin A: 502IUVitamin C: 0.1mgCalcium: 78mgIron: 0.4mg

Watch The Recipe Video!

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

Just check out those Oreos stuffed in the white chocolate chip cookie! I was very surprised that the Oreos didn't melt! Why do you think it didn't melt?

I just took these cookies out of the oven and placed them on the rack, *sigh* the smell of home-baked cookies!

3D Gingerbread Cookies

Dec 21, 2013 · 7 Comments

Ever felt like giving up? Unfortunately, I've had those moments more than three times this week. It's all because of this recipe - 3D Gingerbread Cookies! Fun and festive, these cookies will be all you need to celebrate the holidays.

If these cookies aren't enough, I've got Snickers Cookies and Nutella Cookies for you to try, too!

3D Gingerbread Cookies formed into trees — 3D Tree Cookies

3D Gingerbread Cookies formed into reindeers — 3D Tree Cookies

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Why You’ll Love This Recipe

These Gingerbread Christmas cookies are beginner-friendly and make a great family activity with kids. The Gingerbread dough is easy to roll and cut. Your kids will have fun making Christmas trees. They can decorate the cookies with frosting and royal icing. You also don’t need fancy tools to make the 3D effect.

They’re full of warm spices like ginger and cinnamon, giving that classic holiday smell and taste. Plus, ginger is great for digestion and can help reduce inflammation. This means you get flavor and a little wellness boost, too!

Ingredients

These are the 3D Gingerbread Cookies ingredients that you will need:

All-purpose flour
Ground cinnamon
Ground nutmeg
Ground ginger
Baking soda
Salt
Butter
Brown sugar
Molasses
Egg
Vanilla extract

Instructions

Make the Dough

1. In a large bowl, whisk together all-purpose flour, ground cinnamon, ground nutmeg, ground ginger, baking soda, and salt. Set aside.

2. In another large bowl, beat butter and brown sugar with an electric mixer until light and fluffy.

3. Add molasses, egg, and vanilla extract. Mix until well combined.

4. Wrap the dough in plastic wrap and refrigerate for 4–6 hours, or overnight for best results.

Bake the Cookies

5. Preheat oven to 350°F (175°C).

6. Cut dough in half and roll out one portion at a time to ¼-inch thickness on parchment paper.

7. Bake for 8–10 minutes or until edges are browned.

8. Immediately cut out shapes using your 3D cookie cutters while still warm.

9. Transfer to wire racks and let cool completely before assembling or decorating.

Gingerbread Cookies lined up in a cooling rack

10. Enjoy!

Substitutions and Variations

Ingredient Swap
Swap butter with coconut oil for a dairy-free option.
Try maple syrup or honey instead of molasses.
Variation
For a spicier cookie, add a pinch of cloves or cardamom.
Mistake to Avoid
Avoid overbaking the cookies! They should still be soft inside.
Storage Tips
- These cookies stand up well to freezing for up to 2 months.
- Store cooled cookies in an airtight container. Keep decorations separate until ready to serve.

Frosted 3D Gingerbread Cookies on a white plate

FAQs

Do I need special cookie cutters for the 3D effect?

Nope! You just need a basic gingerbread shape and to cut small slits before baking to fit the pieces together.

Is this dough okay to make ahead?

Yes, chill the dough overnight if needed—just let it soften slightly before rolling.

Can I make these vegan?

Yes! Use a flax egg and plant-based butter to make them fully vegan.

You Might Also Like:

Recipes for Every Moment

Wanna to wow your guests for the holidays? These 3D Gingerbread Cookies double as dessert and table décor - super win-win!

Storytelling Time!

It actually took me at least three tries to get it to look this decent!

On my first attempt, I cut out the cookies before I baked them. I wasn't able to get the cookies to stand because the pieces ended up combining. Mistake.

In my second attempt, I spread out the pieces. I thought it would allow the cookies to stand. I spread it out more after I baked it, and it still fell.

My third attempt, I underbaked it, and the pieces fell apart.

Finally, my last attempt, I was able to get it to stay standing and look somewhat nice. Perfect!

Hershey Kiss Cookies

Dec 14, 2013 · 12 Comments

Tips and Procedures:

If you are planning to make a larger batch of cookies, just double the measurement of ingredients in the recipe box.
Use a stand mixer when kneading a larger batch of Hershey Kiss cookie dough.
If you love to give edible gifts during Christmas, you can place these cookies in a Christmas-themed box.

How to Make these Hershey Kiss Cookies:

These are the Hershey Kiss Cookies ingredients that you will need:

Hershey kisses
sweetened condensed milk
cookie butter
BISQUICK
vanilla extract
sugar

Preheat oven to 375F, prepare ungreased cookie sheets.

In a large bowl, beat sweetened condensed milk and cookie butter until smooth:

Add vanilla extract and Bisquick then mix well:

The dough should look like this:

Shape into 1 inch balls and roll in sugar:

Bake 6-8 minutes or until very lightly browned:

Immediately after taking the cookies out of the oven, press Hershey kiss on each ball:

These Hershey Kiss Cookies are perfectly baked and look so festive, so right for the Christmas season!

Frequently Asked Questions:

Q: How do you store Hershey Kiss 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 cracking when I put the Hershey kisses on top?

A: Place the Hershey Kisses on top gently, avoiding to press too hard so that the cookie won't break.

Q: When is the best time to put the Hershey Kisses on top?

A: Right after you take out the baked cookies from the oven, place the Hershey Kisses on top. The heat will melt the chocolates and it will be easier to press on the cookie while warm.

Here are more delicious Christmas cookie recipes that you should try:

5 from 1 vote

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Hershey Kiss Cookies

These Hershey Kiss Cookies are one of the best holiday cookie treats and using Bisquick mix, just mix, bake and decorate!

Author: Lainey

Ingredients

Instructions

Preheat oven to 375F, prepare ungreased cookie sheets.
In a large bowl, beat sweetened condensed milk and cookie butter until smooth. Add vanilla extract and bisquicks, mix well. Shape into 1 inch balls and roll in sugar.
Bake 6-8 minutes or until very lightly browned.
Immediately after taking the cookies out of the oven, press Hershey kiss on each ball.

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Christmas Nutter Butter Cookies

Dec 12, 2013 · 2 Comments

Let's add some more cheer to your holiday parties, candy eyes! Indulge in these no-bake Christmas Nutter Butter Cookies! This beginner-friendly recipe is so satisfying and festive. The sandwich cookie recipe is also easy to follow, it's perfect for even the busiest mom or home bakers!

If you enjoy easy and sweet cookie recipes, try my Hershey Kiss Cookies or Rice Krispies Cookies next for more fun holiday treats!

A plate of festive Christmas Nutter Butter Cookies

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Why You’ll Love This Recipe

These milk chocolate cookies are beginner-friendly and dairy-free (depending on your choice of chocolate). You don’t need to bake anything, too—just dip, decorate, and chill.

Each cookie gets a vanilla chip off-center, pressed together with a dab of melted chocolate at the end of each cookie. Let them rest on wire racks while you stir up some holiday spirit. I tell you, it's super easy to turn them into Santa cookies or reindeer faces!

So whether you’re baking with kids or making edible gifts, these cookies come together in minutes and bring instant joy to your kitchen. You might even find yourself making extra for the naughty list crowd!

Ingredients

Listed below are all the ingredients you will need:

Nutter Butter sandwich cookies
chocolate candy melts
shortening
sprinkles

See the recipe card for quantities.

Instructions

Melt and Prepare the Chocolate

1. In a microwave-safe bowl, combine chocolate candy melts and shortening.

2. Microwave in 30-second intervals, stirring between each, until the chocolate is fully melted and smooth.

Dip and Decorate

3. Dip each Nutter Butter cookie halfway into the melted chocolate.

Nutter Butter cookies stacked on a plate

4. Gently shake off any excess chocolate and lay the cookie flat on a sheet of wax paper.

5. Immediately add red and green sprinkles on top of the melted chocolate before it sets.

6. Repeat for all cookies.

Chill and Serve

7. Place the cookies in the refrigerator for about 15 minutes, or until the chocolate is fully set.

8. Once hardened, transfer to a serving platter or pack them as gifts!

Christmas Nutter Butter Cookies on a plate

Substitutions & Variations

Ingredient Swap
Swap Nutter Butters with almond butter cookies or gluten-free peanut cookies.
You can also melt white chocolate in a pot for dipping or use semisweet chips if you prefer a richer flavor.
Variation
Try different sprinkle colors instead of candy melts for other holidays.
Mistake to Avoid
Don't overheat the chocolate—it can burn easily and lose its shine.
Storage Tips
- These cookies can be stored in an airtight container at room temperature for up to 1 week.
- They don’t freeze well in the fridge. The chocolate will lose its smooth texture.
- Keep them cool and dry, and enjoy them fresh for the best results.

FAQs

Can I use regular chocolate chips instead of candy melts?

Yes! Just add a bit of shortening or coconut oil to make it easier to dip.

How can I make these cookies look more festive?

Use red and green sprinkles, mini M&Ms, or edible glitter for a fun holiday look.

How do I store them for gift-giving?

Place them in a sealed cookie tin with parchment paper between layers to keep them from sticking.

Two Christmas Nutter Butter Cookies served

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Christmas Nutter Butter Cookies

These Christmas Nutter Butter Cookies are crunchy, chocolate-dipped, and cheerfully decorated with red and green sprinkles. They're quick to make, festive to serve, and perfect for edible gifting!

Prep Time10

Chilling Time15

Total Time25

Course: Cookies, Dessert, Snack

Cuisine: American

Servings: 12 -16 cookies

Calories: 137kcal

Author: Lainey

Ingredients

▢ 12 –16 Nutter Butter sandwich cookies
▢ 12 ounces chocolate candy melts milk, dark, or white
▢ 1 tablespoon shortening to thin the chocolate
▢ Red and green Christmas sprinkles
▢ Wax paper for setting

Instructions

Melt and Prepare the Chocolate

In a microwave-safe bowl, combine chocolate candy melts and shortening.
Microwave in 30-second intervals, stirring between each, until the chocolate is fully melted and smooth.

Dip and Decorate

Dip each Nutter Butter cookie halfway into the melted chocolate.
Gently shake off any excess chocolate and lay the cookie flat on a sheet of wax paper.
Immediately add red and green sprinkles on top of the melted chocolate before it sets.
Repeat for all cookies.

Chill and Serve

Place the cookies in the refrigerator for about 15 minutes, or until the chocolate is fully set.
Once hardened, transfer to a serving platter or pack them as gifts!

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Notes

Cookies will also set at room temperature in about 30 minutes if refrigeration isn't available.
Shortening helps thin the chocolate but may leave a mild aftertaste. You can substitute with flavorless melting wafers if desired.
Store cookies in an airtight container at room temperature for up to 5 days.

Serving: 1gCalories: 137kcalCarbohydrates: 17gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.1gSodium: 63mgSugar: 12gCalcium: 0.01mgIron: 0.001mg

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

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Throwing a last-minute Christmas party? These cute, crunchy no-bake Christmas Nutter Butter Cookies come to the rescue!

Chocolate Pretzel Rods

Dec 10, 2013 · 4 Comments

Who doesn't love chocolate covered pretzels, sweet and salt for every bite?! For this recipe, finding pretzel rods was a bit of a challenge and I came across it only by accident. I was window shopping at my local cake supply store and there they were, all in one piece so I purchased some. Also for those of you who don't have a local cake shop around the corner, try Smart & Final, however the bag has a lot of broken pieces.

I kept this recipe simple and I used a five different kinds of sprinkles and some of the sprinkles tasted like peppermint and gingerbread men which I found really neat! Do all sprinkles have a unique taste?

I don't know what I was thinking, but I accidently burned the candy melts! Who does that?! Well, that would be me ladies and gentlemen. I microwaved the chocolate for three minutes and was a big mistake, normally you only warm it for about a minute (if it is a small batch of candy melts). Well, I discovered that the candy melts were ready after 30 seconds, it's just I didn't mix it thoroughly for the chocolates to melt.

Tips and Tricks for Making This Chocolate Pretzel Rods Recipe:

Are you having a party? Make this dessert you dessert table centerpiece! make it during weddings, birthdays, Christmas, or even on the 4th of July!
When melting the chocolate, do not set the stove at a very high temperature. The chocolate could easily burn.
If using a microwave in melting the chocolate, do it in short increments to avoid burning the chocolate.
You can also use a double boiler in melting the chocolate. Just make sure that the bowl of chocolates does not touch the boiling water. It will cause the chocolate not to melt properly.
If you do not like too sweet desserts, use semi-sweet chocolates to coat your pretzel rods.

How to Make this Chocolate Pretzel Rods Recipe:

Before starting, don't forget to prepare the ingredients ahead. It saves you a lot of time to lay them all out, plus, you know you are not missing an ingredient.

Are you all set? Let's begin!

Melt chocolate in a heatproof bowl according to directions or microwave every 30 seconds and mix in between. Add 1 tablespoon of shortening and mix well. The final consistency should be like this, smooth and glossy:

Dip pretzel rods, add sprinkles:

decorating the pretzels with candy sprinkles

Allow the pretzels to sit on wax paper for 10 seconds before handling:

They looked so pretty, Simply Bakers! I am sure your holiday parties would be more fun with all these colorful and delicious pretzel rods!

finished product of chocolate pretzel rods

These pretzels tasted amazing, I hope you enjoy them too!

Chocolate pretzel rods decorated with pretty candy sprinkles on a glass and a plate

Chocolate Pretzel Rods step by step guide

Frequently Asked Questions for Chocolate Pretzel Rods Recipe:

Q: Can I do this a few days ahead?

A: Yes, sure you can. You can decorate it ahead and keep in an airtight container.

Q: How many servings would this recipe have?

A: This recipe gives you a lot! Depending on how much chocolate you will be melting and also how many pretzel rods you want to coat.

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Chocolate Pretzel Rods

A super easy Chocolate Pretzel Rods perfect for a party dessert which require no baking!

Author: Lainey

Ingredients

▢ assorted color candy melts
▢ 1 tablespoon shortening
▢ pretzel rods
▢ sprinkles

Instructions

Melt chocolate candy in a heatproof bowl according to directions or microwave every 30 seconds and mix in between.
Add 1 tablespoon of shortening and mix well.
Dip pretzel rods, add sprinkles, and allow the pretzels to sit on wax paper for 10 seconds before handling.

Leave a Comment

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Peanut Butter Reindeer Cookies Recipe

Dec 3, 2013 · 4 Comments

Fun, easy to make, and the best part is, these Peanut Butter Reindeer Cookies are no-bake! If you love chocolate no-bake desserts, this is the recipe for you. Kids and adults will surely love this cute holiday reindeer dessert!

Looking for cookies like this? Try my Polar Bear Cookies or Christmas Tree Cookies!

Putting these peanut butter reindeer cookies together was simple, and to make the Nutter Butters even better, try dipping the cookies in dark chocolate. So good! However, when placing the eyes on the cookie, just be careful not to let the eye flip because once it flips over and the white becomes dark, the cookies end up looking like a scary cookie instead of Christmas cookies.

Try making this simple yet adorable holiday treat and satisfy your cravings for a sweet indulgence. Keep reading for tips and variations on this recipe. Enjoy!

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Ingredients

The following are the ingredients that you will need:

green sprinkles
red M&Ms
eyes
shortening
nutter butters
pretzels
dark chocolate candy melts
popsicle stick

Peanut Butter reindeer cookies recipe ingredients

See the recipe card for the quantities.

Instructions

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

Follow the instructions to melt the dark chocolate in a mixing bowl, and once it's melted, add the shortening and stir well:

Grab the cookie and open it up. Then, dip the popsicle stick in the chocolate mixture and place it between the cookies:

sticking the popsicle stick in between the nutter butter cookies

Close the cookies by pressing one against the other:

adhering the two nutter butter cookies using melted chocolate

Wait about 10 seconds and dip the cookie in the chocolate:

dipping the cookie into the melted chocolate

Grab the pretzel pieces and dip them in the chocolate:

dipping the pretzel into the melted chocolate

Place on the cookies the candy eyes, red M&M, and green sprinkles:

Let it sit for a couple of minutes before handling it:

Letting the reindeer cookies adhere to the popsicle sticks

There you have it, Simply Bakers! A no-bake Christmas Day dessert that looks so fun and easy to make!

delicious and easy to do Peanut Butter reindeer cookies

Substitutions

Chocolate Chips: Instead of regular chocolate chips, use dairy-free mini chocolate chips, chopped dark chocolate, or carob chips.
Pretzels: If you don't want to use pretzels for the reindeer antlers, you can substitute thin pretzel sticks, gluten-free mini pretzels, or even little bits of pretzel-shaped crackers.
Peanut Butter: If you want to avoid peanuts or want a different flavor, you might use almond butter, cashew butter, or sunflower seed butter instead.
Candy eyes: If you can't locate or don't want to use candy eyes, you can make the reindeer eyes out of micro chocolate chips, raisins, or small drops of icing.

Variations

Coconut Nutter Butter Reindeer Cookies: Dip Nutter Butter cookies in melted chocolate and then roll them in shredded coconut.
Peanut Butter Cup Nutter Butter Reindeer Cookies: Create the reindeer's body by pressing little peanut butter cups onto Nutter Butter cookies.
Coating Options: To add flavor and sweetness, feel free to spread either caramel sauce, semi-sweet milk chocolate, Nutella, melted white chocolate, melted mint chocolate, strawberry jam, or raspberry jam over Nutter Butter cookies, then decorate with candy eyes and a red candy nose to create cute reindeer faces.

Storage

Store these peanut butter reindeer cookies in an airtight container at room temperature in a cool, dry place away from direct sunlight and heat, for 5 to 7 days.
Keep any extra decorations separate to avoid them becoming soggy or losing their shape.
To keep the layers from sticking together, add a sheet of wax or parchment paper between each one.
You may refrigerate the cookies to extend their shelf life, especially if your kitchen is warm. Simply allow them to come to room temperature before serving for the best texture.
For long-term storage, place them in a single layer on a baking sheet and freeze until firm, then transfer to a freezer-safe container or resealable plastic bag. Before serving, allow it to thaw in the refrigerator or at room temperature.

Top Tip

After putting the two nutter butter cookies together, allow them to adhere to each other before handling them again. By letting it dry for some time, you will prevent the cookies from breaking apart.

FAQs

How long can I keep the cookies once they are decorated?

You can keep them for a week or longer inside an airtight container and place them inside the chiller.

What special items do you need to make reindeer cookies?

The pretzel cookies are a must-have, as are the edible eyes and colorful sprinkles.

What is FAQ?

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What is FAQ?

Here are more delicious Christmas cookie recipes that you should try:

a pair of delicious Peanut Butter Reindeer Cookies

5 from 2 votes

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Peanut Butter Reindeer Cookies Recipe

Here's a super easy cookie recipe loaded with the delicious flavors of Nutter butter, pretzels, and chocolate melt. They are super festive, and fun to make, and there's no oven required!

Prep Time15

Total Time15

Course: Cookies

Cuisine: American

Calories: 975kcal

Author: Lainey

Ingredients

Instructions

Follow the instructions to melt the dark chocolate and once it's melted add the shortening and mix.
Grab the cookie and open it up. Then, dip the popsicle stick in the chocolate melt, place it between the cookies, and close the cookie. Wait about 10 seconds and dip the cookie in the chocolate.
Grab the pretzel(s) and dip in the chocolate and place on the cookie, place eyes, M&M and green sprinkle and let it sit for a couple of minutes before handling it.

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Serving: 1gCalories: 975kcalCarbohydrates: 92gFat: 66gSaturated Fat: 44gPolyunsaturated Fat: 7gMonounsaturated Fat: 11gTrans Fat: 3gSodium: 154mgSugar: 92gCalcium: 0.3mgIron: 0.02mg

Watch The Recipe Video!

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

Are you a Nutter Butter fan? I am, and one of my viewers commented on my YouTube channel and pointed out that the Nutter Butter Cookies are underrated, and I agree with her! I don't know when I grew fond of Nutter Butter Cookies, but I found them to be delicious and satisfying. Check this out!

Mini Apple Pie Pops

Nov 26, 2013 · 4 Comments

Apple pie in any form is delicious, don't you agree? Instead of making the usual apple pie, I thought making mini apple pies would be a better idea. Sealed in flaky pastry and baked on a stick, each of my Mini Apple Pie Pops is a sweet, snackable treat just for you!

By the way, if you still want to eat store-bought pie crust, get a hold of my yummy Buko Pie and my Peach Mango Pie recipes. You can also make your own crust with my own Pie Crust recipe!

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What are Mini Apple Pie Pops?

Mini Apple Pie Pops are bite-sized apple pies on a stick, an American-inspired treat rather than a Filipino recipe. They became popular as a fun, portable dessert choice on social media, and a unique feature is the use of apple pie spice - a fragrant blend of cinnamon, nutmeg, and other warm spices that captures the classic comfort of a full-size apple pie.

When is this Dish Typically Enjoyed?

Mini Apple Pie Pops can be enjoyed anytime, but they’re especially popular during the fall and around Thanksgiving when apples are in season and warm, spiced desserts are in high demand. Thanks to their cute presentation and easy-to-serve format, they also appear at events like birthday parties, baby showers, and holiday celebrations throughout the year.

Substitutions

Ground Allspice — A pinch of clove or a bit of pumpkin pie spice can replicate its warm flavor.
Nutmeg — Mace or extra cinnamon can stand in, though the taste will differ slightly.
Granny Smith Apples — Tart varieties like Honeycrisp, Pink Lady, or Braeburn apples provide a similar tang.
Egg Yolk — Replace with a tablespoon of milk or cream for sealing crust edges, or use a bit of melted butter if just for browning.
Pie Crusts — Puff pastry gives a flaky result, and cookie dough or phyllo sheets offer unique textures for a creative spin.

Recipe Variations

Streusel Topping - Sprinkle each pie pop with a simple butter-sugar-flour crumble before baking to create a crisp, bakery-style crust
Cheddar Twist - Mix shredded sharp cheddar cheese into the crust or filling to embrace the classic apple-and-cheese pairing
Mixed Fruit Filling - Combine apples with pears, peaches, or berries for a colorful medley that adds different textures and flavors
Glazed Apple Pops - Lightly brush each baked pop with a simple powdered sugar–milk glaze to add sweetness and a polished sheen

Storage

Store pie pops in an airtight container at room temperature for up to two days, ensuring they remain crisp and protected from humidity.
Extend freshness by refrigerating in a sealed container for up to four days; warm them briefly in the oven or microwave before serving.
Arrange cooled pie pops in a single layer on a tray, freeze until solid, and then transfer to a freezer-safe bag or container for up to three months.
To revive crispness, bake frozen or chilled pops at 350°F (175°C) for 5–7 minutes, or until heated through.

Ingredients

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

All-purpose flour
Ground allspice
Nutmeg
Cinnamon
Vanilla extract
Granny Smith apples
Egg yolk
Pie crusts (my own recipe here)

See recipe card for quantities.

Instructions

Preheat the oven to 350°F (175°C) and lightly spray a baking pan with nonstick spray.

Peel the apples carefully, as if shaving them, then dice into small pieces.

In a bowl, mix apple slices with all-purpose flour.

Apple dices mixed with all-purpose flour

Stir in the blended allspice, nutmeg, and cinnamon.

Brown spices added to a bowl of apple dices

Pour in the vanilla extract and combine well.

A spoon of vanilla extract added to the mix

Stir the apple mixture well to coat evenly.

Spatula stirring on a bowl of apple dices

Roll out the pie crusts and use small round cookie cutters to cut circles for the top and bottom of each pie pop.

Pie dough rolled and cut into circle pieces

Place each pie dough on the baking sheet. No need for parchment paper, of course.

Baking sheet filled with small pie dough

Spoon a small amount (maybe a tbsp) of apple filling into the center of each pie crust circle.

Press a lollipop stick into the filling. Cover with another pie crust circle and press the edges to seal.

Brush the tops with egg yolk, then bake for 15-20 minutes or until golden brown.

Let them cool slightly before serving and drizzle with your favorite syrup - mine's chocolate of course! Then go ahead and enjoy your sweet, crispy apple pie pops!

Mini apple pie pops drizzled with chocolate on a white plate.

Hint: If using homemade pie crust, chill it for 30 minutes before rolling to prevent shrinking.

⭐ Top Tip

For extra flavor and shine, brush the top with a mix of honey and water after baking. Add caramel drizzle or a dusting of powdered sugar for an extra treat!

FAQ

How do you soften apples before baking?

Place the butter and a tablespoon of the water into a sauté pan and bring over medium heat until butter is melted. Add the sliced apples and stir to coat with the butter. Cook uncovered, stirring occasionally for 4-5 minutes to soften the apples. In a small bowl, stir together the cornstarch and water until combined.

How to keep apples from getting mushy in pie?

Some experts will tell you to par-cook apples before filling a pie by pouring boiling water over cut apples and soaking them for 10 minutes. Others say to roast them to reduce water content. Still, others say to let cut apples sit for 30-40 minutes to drain natural juices.

Should I cook apples before making apple crumble?

Cook the apples, with a bit of lemon juice. If you use ½ cooking and ½ eating apples, you can use less sugar.

More Recipes

Fond of more sweets? Here's some more random delicious sweets:

Mini Oreo Pumpkin Cheesecake

Nov 26, 2013 · 14 Comments

Celebrate Thanksgiving with my irresistible Mini Oreo Pumpkin Cheesecake! This tasty dessert combines the creamy richness of cheesecake, the warm spices of pumpkin, and the unbeatable crunch of Oreo cookies.

Enjoy more of my Oreo and Thanksgiving desserts you can make: Chocolate Chip Cheesecake, Snickers Oreo Cheesecake, and Oreo Waffles.

mini oreo pumpkin cheesecake with whipped cream

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Substitution

Pumpkin Pie Spices: If you don’t have cinnamon, you can use pumpkin pie spices or pumpkin spice instead.
Graham Crust: You can use a graham cracker crust instead of the Oreo crust for a different flavor.
Heavy Cream: Add a dollop of whipped heavy cream on top of each cheesecake for extra richness.

Variation

Chocolate Chips: Mix some chocolate chips into the cheesecake mixture for a chocolatey surprise.
Spiced Up: Add a pinch of salt and a bit more pumpkin pie spices or pumpkin spice to the mixture for more flavor.
Cupcake Liners: Use colorful cupcake liners in the muffin tin to make serving and cleanup easier.

Storage

Store any leftover cheesecakes in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze the cheesecakes. Wrap each one in plastic wrap and then place them in a freezer-safe container. Thaw in the refrigerator before serving.

Top Tips

For a more festive look, top with whipped cream and drizzle with caramel sauce before serving.
If you do not have crushed Oreos on hand, you can crush the whole Oreos and use a food processor.
When you can, always use a bain-marie or water bath when baking this Oreo Pumpkin Cheesecake recipe. It helps in making the cheesecake have a soft and creamy texture because it is the steam which makes the texture of the cheesecake softer after baking.

Ingredients

cream cheese
sugar
egg
canned pumpkin
vanilla extract
cinnamon
oreos
butter

Equipment

Non-Stick Mini Cheesecake Pan

Instructions

Once the ingredients are all ready and you have preheated your oven to 350 degrees F, let's begin!

In a medium-sized bowl, add Oreo cookies, butter, and mash till it is crumbly:

crushed oreos and butter mashed using a fork

Place 1 tablespoon of oreo crumbs into the mini cheesecake pan:

putting crushed oreos on the baking tin pan

The Oreo crust should be properly pressed so it would not fall off when you take it off the pan. I used a gallon lid in doing this:

pressing the oreo crust using a gallon lid

For the oreo pumpkin cheesecake filling, beat cream cheese in a large bowl until it has no lumps. I used a stand mixer. Add sugar and continue mixing:

Add egg, vanilla extract, pumpkin, and cinnamon and mix:

adding egg, pumpkin puree and cinnamon powder to the creamcheese mixture

Add cheesecake batter to the pan and fill to the top:

When you bake it, put the baking pan over a pan bain-marie, or simply known as water bath. Make sure the bottom of the baking pan does not touch the water in the other pan:

a well-used baking tray made of metal, likely aluminum

Bake for 15-20 minutes and allow it to sit in room temperature for one hour before serving:

Top with an Oreo and whipped topping and drizzle with caramel sauce. Yummy!

delicious oreo pumpkin cheesecake topped with whipped cream and caramel sauce

Frequently Asked Questions

Can I use fresh pumpkin instead of canned pumpkin?

Yes, you can use fresh pumpkin puree. Just make sure to cook and puree the pumpkin until smooth. Avoid using watery pumpkin puree as it may affect the texture of the cheesecake.

How can I tell when the cheesecakes are done baking?

The mini pumpkin cheesecakes are done when the centers are set and slightly jiggle when the pan is gently shaken. The edges may be slightly puffed.

I want more texture in the Mini Oreo Pumpkin Cheesecake. Can I mix in some crushed Oreos in the batter?

Yes, for sure! You can add a bit if crushed Oreos to the batter.

5 from 4 votes

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Mini Oreo Pumpkin Cheesecake

A delicious dessert made with pumpkin puree and Oreos - Mini Oreo Pumpkin Cheesecake is perfect for your Fall and Thanksgiving party!

Prep Time15

Bake Time40

Total Time55

Course: Dessert

Cuisine: American

Servings: 12 mini cakes

Calories: 144kcal

Author: Lainey

Ingredients

Instructions

Preheat oven to 350 degrees F.
In a medium sized bowl, add oreos, butter and mash till it is crumbly and place 1 tablespoon of crushed oreo into the mini cheesecake pan.
In a large bowl beat cream cheese until it has not lumps, add sugar and continue mixing. Add egg, vanilla extract, pumpkin, and cinnamon and mix. Add to the pan and fill to the top.*
Bake for 15-20 minutes and allow it to sit for one hour before serving.
Garnish with whipped cream.

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Notes

*For easy removal, it's important to use a nonstick mini cheesecake pan. To ensure even easier removal, spray the pan with cooking oil.

Serving: 1cakeCalories: 144kcalCarbohydrates: 27gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.05gCholesterol: 16mgSodium: 65mgPotassium: 59mgFiber: 1gSugar: 22gVitamin A: 1638IUVitamin C: 0.4mgCalcium: 10mgIron: 2mg

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Since Thanksgiving is around the corner and I'm not a big fan of pumpkin, I decided to put my favorite cookie and some pumpkin together to make Oreo Pumpkin Cheesecake! I was pleasantly surprised by the texture and the taste of the cheesecake, I hope you will too! What's your favorite cookie?

Do you like Oreos? Well, I love Oreos! It is a cookie I can eat any time of the day including breakfast. I don't know why, but I have always enjoyed having four Oreos and a cup full of soy milk.

Sugar Leaf Cookies Using Refrigerated Cookie Dough

Nov 16, 2013 · 3 Comments

These Sugar Leaf Cookies using Refrigerated Cookie Dough are fun and perfect to bake during Fall or Thanksgiving! All you need are 5 ingredients to make these easy and delicious leaf-shaped fall cookies!

You will absolutely love more of my sugar cookie recipes: Cookie Dough Bites, SunButter Cookies 5 Ingredients ONLY Nut & Dairy free, DAIRY FREE Snickerdoodle Cookies!

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Substitutions

If you’re looking to switch things up, you can use different doughs, like gingerbread or shortbread, for a different flavor profile.
You can also experiment with colors – why not make these cookies for Halloween, using purple, black, and orange? The possibilities are endless.

Variations

If you don’t have all the food coloring on hand, don’t worry! You can mix red and yellow to create orange or use other colors to fit different holiday themes.
Feel like experimenting? Try using chocolate chips or layer with cookie sprinkles for added texture.
You can add 2-3 tablespoons of softened unsalted butter to the cookie dough for a richer taste. If the dough becomes too soft, chill it in the fridge before rolling and baking.
Add 1 teaspoon of vanilla extract and swap some of the powdered sugar for brown sugar to give the cookies a deeper flavor. Try using 2 tablespoons of brown sugar along with the vanilla for a richer, slightly caramel-like taste.

Storage

To keep your cookies fresh, store them in an airtight container at room temperature for up to 5 days.
If you’d like to make them ahead of time, you can also freeze them. Simply freeze the dough after rolling and cutting it, and bake as needed!

Top Tips

Use paste food coloring like what I did for brighter colored cookies. The paste food coloring also is easier to handle when mixing into the dough.
Before rolling out the dough in the wooden board, make sure to sprinkle all-purpose flour or flour cornstarch to prevent the dough from sticking into the wood board.
Decorating sugar leaf cookies is fun! You can drizzle edible glitters on top of each sugar leaf cookie for a more festive vibe.
Use maple leaf cookie cutter to achieve the Fall and Thanksgiving theme in your cookies.

Ingredients

These are the ingredients you will need:

refrigerated cookie dough
powdered sugar
red coloring
orange coloring
yellow coloring

Instructions

Before coloring the dough for the Sugar Leaf Cookies, don't forget to preheat oven to 350 F.

Divide dough into 3 equal portions and color the sugar cookie dough:

coloring the cookie dough with yellow food color

I used these Americolor food colors for this Sugar leaf Cookies:

Americolor food coloring for sugar leaf cookies

Here they are! Ready to become edible and delicious Sugar Leaf Cookies! After coloring doughs, place them in separate bowls and secure with saran or plastic wrap. Chill for 30 minutes:

colored sugar leaf cookie dough in small bowls

Put each color side by side in order to form a bigger dough. Flatten the dough with a rolling pin and cut the dough with cookie cutters:

putting together the colored cookie dough using the hands

Use your imagination in combining the colors of the Sugar leaf Cookies:

flattened colorful sugar leaf cookie dough on a wooden board

You can find many designs of leaf cookie cutters in baking supply shops and even in grocery shops. These are what I used:

cookie cutters used for the sugar leaf cookies

Press onto the cookie dough and make as many Sugar Leaf cookies as you can with the colorful dough:

cutting leaf shapes out of the colorful cookie dough

Place them on parchment paper or baking sheet. These cute and colorful Sugar leaf Cookies are ready to be baked! Bake cookies in 350F.

After 8 minutes, check if the cookies are done and if so, take out from the oven and cool them completely in a wire rack. Let them cool before serving or decorating further with a light dusting of sugar powder:

freshly baked sugar leaf cookies on a cookie rack

These Sugar leaf Cookies are not just pretty but they are delicious! They are perfect to bake during the Fall season like when you are having a Fall theme party.

Frequently Asked Questions

What does refrigerating cookie dough do to cookies?

Refrigerating cookie dough helps firm it up, making it easier to shape and roll, and enhances the flavor by allowing ingredients to meld. It also prevents the cookies from spreading too much while baking, giving them a better texture.

Can you bake cookie dough straight out of the fridge?

Yes, you can bake cookie dough straight from the fridge, though it might take a minute or two longer to bake. The dough stays firmer and results in thicker, chewier cookies.

What happens if you refrigerate cookie dough too long?

If you refrigerate cookie dough too long, it can become very hard and difficult to work with. Let it sit at room temperature for a few minutes to soften slightly before handling.

More fun cookie recipes you can try:

5 from 1 vote

Print Pin Recipe

Make cute and colorful Thanksgiving cookies like these Sugar Leaf Cookies Using Refrigerated Cookie Dough with just 5 ingredients!

Prep Time45

Bake Time8

Total Time53

Servings: 25 - 30 cookies

Calories: 6kcal

Author: Lainey

Ingredients

▢ 1 package refrigerated cookie dough 16 oz
▢ ⅓ cup powdered sugar
▢ Red food coloring 5-7 drops
▢ Orange food coloring 5-7 drops
▢ Yellow food coloring 5-7 drops

Instructions

Preheat oven to 350°F (175°C).
Divide cookie dough into 3 equal parts and color each part with 5-7 drops of red, orange, and yellow food coloring.
Wrap each dough color in plastic wrap and refrigerate for 30 minutes.
Divide each colored dough into 1 cm balls. Roll the balls together to form one large ball.
Flatten the dough with a rolling pin and use cookie cutters to cut out shapes.
Bake for 5-8 minutes or until edges are lightly golden.

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Serving: 1 cookieCalories: 6kcalCarbohydrates: 2gSodium: 0.03mgPotassium: 0.03mgSugar: 2gCalcium: 0.02mgIron: 0.001mg

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Have you ever tried coloring rolled sugar cookies? The first time I tried was three days ago and I found it to be interesting. Personally, I don't like getting my hands dirty when I bake, but I thought it was be so cute to make leaf sugar cookies for fall!

I took out my new gel food colorings and squirted some onto a chunk of refrigerated cookie dough and started kneading the cookie. It was so hard, keep in mind that I love baking, but I'm learning as I go, so I wasn't sure if I was doing it right. Eventually the dough turned into the color I was trying to get, but when it was time to roll out the dough, I didn't do a very good job and the cookie actually reminded me of the cereal fruity pebbles. (Do you guys remember that cereal?)

Anyway, below is my first batch of cookies.

I love the color of the dough before it was placed into the oven, 2nd attempt. After it was baked in the oven - 2nd attempt.

Mini Salted Caramel Cheesecake

Nov 14, 2013 · 30 Comments

The perfect mini dessert—Mini Salted Caramel Cheesecake! It's creamy, cheesecakey goodness with gooey salted caramel sauce on top.

Love Caramel?! I have a few recipes you would enjoy: These delicious Chocolate Caramel Cookies, Caramel Hot Chocolate (reminds of Starbucks Caramel Frapachinno, and these amazing Caramel Pretzel Cookies!

mini salted caramel cheesecakes on a white plate

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Substitutions

Swap the caramel for chocolate sauce if you’re a chocoholic.
Use crushed Oreos instead of graham cracker crumbs for a chocolatey base.
Opt for gluten-free graham crackers to make this recipe gluten-free.
For a deeper, more caramelized sweetness, substitute the white sugar with brown sugar. The molasses in brown sugar complements the caramel flavor and gives the cheesecake a richer taste. Use ½ cup of brown sugar instead of white and whisk it into the filling for a smooth finish.

Variations

Add a layer of fresh or frozen berries on top of the crust before adding the cheesecake mixture for a fruity twist.
For the crust, you can easily make a gluten-free version by using gluten-free crushed graham crackers. Alternatively, you can grind your own crackers in a food processor for a finer texture. This will allow you to achieve the perfect consistency when mixed with butter for the crust.

Storage

These cheesecakes can be stored in an airtight container in the fridge for up to 4 days.
For longer storage, you can freeze them! Just wrap each mini cheesecake individually in plastic wrap and place them in a freezer-safe bag. They’ll last for up to 3 months. To enjoy, simply thaw in the fridge for a few hours before serving.

Top Tips

For a more festive look, top with whipped cream and of course, caramel sauce before serving.
Gently and firmly pack the graham crust for your mini Salted Caramel Cheesecake by using a gallon lid or anything in your kitchen that you can use.
If you’re using a regular muffin tin instead of mini cheesecake pans, line your muffin cups with paper liners for easy removal and cleanup. This is also a great option for serving, as the cheesecakes can be handled without a mess.

Ingredients

Ingredients you will need:

a pack and half of the cream cheese (12 oz)
granulated sugar
heavy whipping cream
egg
caramel
graham crackers
butter

Instructions

Once the ingredients are all ready and you have preheated your oven to 350 degrees F, let's begin!

In a medium-sized bowl, place graham crackers and melted butter and mix with a fork, then place into mini cheesecake pans:

pressing the graham crust with a gallon lid

In a large bowl add cream cheese and beat using a mixer:

mixing the cream cheese with a handheld mixer

Add white sugar, heavy whipping cream, egg, caramel, and mix until well incorporated:

adding vanilla and sugar to the cream cheese mixture

The cheesecake mixture should look like this:

Then add the cheesecake batter to the cheesecake pans or muffin tins with cupcake liners to the rim:

ready to bake mini salted caramel cheesecake bites

Bake for 15-17 minutes, remove from the oven and allow it to sit at room temperature for at least an hour. Serve with a drizzle of caramel sauce and coarse sea salt:

ready to bake mini salted caramel cheesecake

Frequently Asked Questions

Should I use a bain-marie in baking this recipe?

Yes, I used it when making this recipe. It gives a softer texture to your mini salted caramel cheesecake.

How can I prevent the cheesecakes from cracking?

To avoid cracking, don’t overbake them. Once the tops are set and slightly puffed, take them out of the oven and let them cool slowly.

How do you remove mini cheesecakes?

To remove mini cheesecakes, gently run a knife around the edges to loosen them, then carefully lift them out of the pan. If using paper liners, simply pull them out by the edges of the liner for easy removal.

Here are more cheesecakes and Thanksgiving desserts you can make:

mini salted caramel cheesecake on a white plate

5 from 1 vote

Print Pin Recipe

Mini Salted Caramel Cheesecake

A Mini Salted Caramel Cheesecake that is soft, creamy, delicious and addicting - a perfect treat for Salted Caramel lovers!

Prep Time10

Cook Time17

Total Time27

Course: Dessert

Cuisine: American

Servings: 16

Calories: 65kcal

Author: Lainey

Ingredients

Instructions

Preheat oven to 350 degrees F.
In a medium sized bowl, place graham crackers, butter and mix with fork, then place into mini cheesecake pans.
In a large bowl add cream cheese and beat until mixed. Add white sugar, heavy whipping cream, egg, caramel and mix until well incorporated. Then add to the cheesecake pans to the rim.
Bake for 15-17 minutes, sit for an hour, and serve.

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Notes

Cream cheese needs to be at room temperature before adding it to the mix because it will form little clumps which makes the batter clumpy.

Serving: 1servingCalories: 65kcalCarbohydrates: 9gProtein: 1gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.03gCholesterol: 17mgSodium: 320mgPotassium: 17mgFiber: 0.1gSugar: 2gVitamin A: 93IUVitamin C: 0.03mgCalcium: 9mgIron: 0.2mg

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

I like cheesecake, but I can only take three bites before I'm done. I wanted to try to make a salted caramel cheesecake recipe because I have become obsessed with salted caramel. In fact, every day for two weeks, I stopped by Starbucks and bought myself a Salted Caramel Frap. Anyway, I made my own caramel sauce recipe which I used to make this cheesecake which you can find here.

I have made cheesecake many times in a regular-sized pan and it turned out great. However, making salted caramel mini cheesecakes was a bit of a challenge. Some of the few challenges were cracking in the middle of the cheesecake, little cheesecakes sinking in the middle, and the cheesecake falling apart.

I actually wanted to give up, but I told myself it was worth it! I realized my first mistake was leaving it in the oven too long. Apparently, these MINI cheesecake bites only bake for 15-20 minutes and that is why it was cracking and sinking in the middle. The cheesecake falling apart only happened because I didn't wait for an hour for it to solidify. I also made a water bath, so that probably helped. In the end, after many attempts at making the Mini Salted Caramel Cheesecake, the first bite was totally worth it!

I partnered with my friends from YouTube Hani, Cobi, Barbara, and Sav to make a Thanksgiving Dinner. So if you don't have a menu for Thanksgiving here is some healthy, but delicious food for you and your family!

Rolled Butter Cookies Recipe

Nov 12, 2013 · 3 Comments

On the hunt for the perfect cut-out cookies? This Rolled Butter Cookies recipe is just what you need! These cookies are soft, buttery, and hold their shape beautifully — perfect for decorating. With simple ingredients and a quick bake time of under 10 minutes, you’ll have a delicious batch ready in no time!

Want to make more of these tasty treats? My recipes for Banana Bread Cookies, Oatmeal Cookies, and Cinnabon Cookies are easy and fun to make!

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What are Rolled Butter Cookies?

Rolled Butter Cookies are soft, buttery cookies made by rolling out the dough and cutting it into fun shapes, or using a cookie press for easy designs. They’re not a Filipino recipe, but loved in many parts of the world. One unique ingredient is pure vanilla extract, which adds a deep, sweet flavor that pairs perfectly with the butter.

These cookies are great for decorating with frosting, sprinkles, or even a drizzle of chocolate. They hold their shape well and are perfect for holidays, birthdays, and any special occasion that calls for sweet, buttery cut-outs.

History of Rolled Butter Cookies

Rolled Butter Cookies have been around for a long time and are believed to have started in Europe, especially in countries like Germany or Austria. Bakers created them to make shaped cookies for celebrations and family gatherings.

What started as a classic original recipe using simple ingredients became a go-to cookie for holidays. Now, you can find these cookies in homes all over the world, especially during baking season.

Substitutions

All-purpose flour – Use a 1:1 gluten-free baking flour blend for a gluten-free version.
Sugar – Substitute with coconut sugar for a caramel-like flavor, but note it will darken the cookies.
Butter – Use vegan butter or margarine for a dairy-free option.
Vanilla extract – Swap with almond extract or lemon extract for a flavor twist.
Eggs – Use flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) for a vegan version.

Rolled Butter Cookies flat on a baking tray

Recipe Variations

Holiday sugar cookies – Add festive sprinkles or royal icing for themed celebrations.
Lemon butter cookies – Add 1 teaspoon lemon zest to the dough for a citrusy brightness.
Chocolate-dipped butter cookies – Dip half of each cookie in melted chocolate and chill until set.
Spiced sugar cookies – Add ½ teaspoon cinnamon or nutmeg to the dough for a warm, cozy flavor.

Storage

These ingredients stand up well to freezing for up to 2 months.
Store baked cookies in an airtight container at room temperature for up to 5 days. You can also chill the dough in the refrigerator for up to 3 days before baking in batches.
Let cookies cool fully on a wire rack before storing to maintain crisp edges and soft centers.

Ingredients

Listed below are all the ingredients you will need:

See recipe card for quantities.

All Rolled Butter Cookies ingredients in separate bowls

Instructions

Preheat oven to 350°F (175°C) and grease your cookie pan or line it with parchment paper.

In a separate bowl, cream together softened butter and sugar using an electric mixer until light and fluffy.

Mixing the butter, sugar and eggs in a bowl

After the wet ingredients are thoroughly mixed in, add all-purpose flour, salt, and baking powder.

The final sugar cookie dough should look like this.

Wrap the dough in plastic wrap and chill in the refrigerator for 3–4 hours, or best overnight.

Cookie dough formed and wrapped in plastic

Roll dough on a floured surface to about ¼ inch thickness.

Flattened cookie dough with a rolling pin

Cut into circles or desired shapes with cookie cutters or a cookie press.

These looked so pretty and perfect, even on the inside!

Hint: Melt the butter completely so that it will incorporate well with the cookie dough.

⭐ Top Tip

Make sure to sift the powdered sugar before mixing it into your dough - this step is super important! If you skip it, the sugar tends to clump together, which can lead to uneven mixing and lumpy cookie dough.

FAQ

Can you roll out butter cookies?

These classic butter cookies roll out nicely and have a beautifully tender, crisp texture. They're perfect for any kind of cut-out cookies, so don't relegate this recipe strictly to Christmas!

What is the difference between a drop cookie and a rolled cookie?

Rolled cookies can be cut by hand or by machine. Drop cookies, such as chocolate chip, are made from a soft batter that is dropped onto parchment-lined baking sheets.

Do butter cookies harden as they cool?

Cookies will continue to firm up as they cool on the baking sheet. Remove them from the oven just before the desired level of doneness, as they will continue to cook slightly during the cooling process.

More Recipes

Here are more delicious cookies that you should try:

5 from 1 vote

Print Pin Recipe

Rolled Butter Cookies Recipe

These Rolled Butter Cookies Recipe are perfectly soft, buttery, and made for cut-out shapes that hold up beautifully when baked!

Prep Time15

Cook Time10

Chilling Time4

Total Time4 25

Course: Dessert, Snack

Cuisine: American

Servings: 24 cookies

Calories: 119kcal

Author: Lainey

Ingredients

Instructions

Mix the Wet Ingredients:

Preheat the oven to 350°F (175°C). Grease a cookie sheet or line it with parchment paper.
In a large bowl, add softened butter and sugar. Mix with a handheld mixer until creamy.
Add eggs and vanilla extract. Continue mixing until well combined.

Add the Dry Ingredients:

Add all-purpose flour, salt, and baking powder to the wet mixture. Mix until a soft dough forms.

Chill the Dough:

Wrap the cookie dough in plastic wrap and refrigerate for 3–4 hours or overnight for best results.

Cut and Bake:

Roll out the chilled dough on a lightly floured surface. Use cookie cutters to cut into desired shapes.
Place on the prepared baking sheet and bake for 8–10 minutes, or until the edges are just turning golden.
Let cool before decorating or serving.

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Serving: 1gCalories: 119kcalCarbohydrates: 18gProtein: 2gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 24mgSodium: 102mgPotassium: 20mgFiber: 0.4gSugar: 8gVitamin A: 138IUCalcium: 15mgIron: 1mg

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

Storytelling Time!

When I was making these cookies, I was excited to see the outcome. I've seen so many of my friends make these cookies, and they look amazing!

So when I made these, I was so happy that it came out the way I had planned, except I got a little distracted and lost track of time and let it sit in the oven too long, but it still turned out great!

Easy Filipino Style Caramel Sauce

Nov 11, 2013 · 8 Comments

Immerse yourself in the rich flavors of the Philippines with this Easy Filipino Style Caramel Sauce recipe! It transforms simple sugar into a silky, golden drizzle. Inspired by traditional Filipino culinary techniques, it delivers a touch of tropical magic to any dessert while satisfying your sweet cravings with its slow-cooked indulgence.

I also love to make other delicious sauce like Blueberry Sauce for your yummy cheesecake or any kind of cake, like chiffon cake.

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What is Easy Filipino Style Caramel Sauce?

Easy Filipino Style Caramel Sauce is a luscious, golden sweet sauce made by carefully melting and transforming simple sugar into a silky, rich elixir. Rooted in culinary traditions of Filipino desserts, this easy recipe captures the essence of tropical sweetness and offers a versatile topping for desserts like leche flan, ice cream, pies, or even fresh fruit. Its smooth texture and deep flavor make it a delightful way to add a touch of indulgence to any treat.

History of Easy Filipino Style Caramel Sauce

The origins of this creme caramel can be traced back to the Spanish colonial era, when desserts like flan were introduced to the Philippines. Over time, local cooks embraced these recipes and added their own twist by perfecting the art of slow-caramelizing custard mixture into a silky, rich sauce.

This method not only highlights the resourcefulness and creativity of Filipino cuisine but also evolved into a beloved staple, enhancing desserts like leche flan and beyond. Today, its simplicity and deep, comforting flavor continue to evoke a sense of tradition and home-cooked warmth in Filipino kitchens.

Substitutions

Brown Sugar - Replace with white sugar plus 1 tablespoon of molasses per cup to mimic brown sugar’s moisture and depth, or try coconut sugar for a unique twist.
Half & Half - Mix equal parts whole milk and heavy cream, or use evaporated milk as a lighter alternative while retaining creaminess.
Butter - Swap with dairy-free butter, margarine, or coconut oil - keeping in mind that coconut oil may add a subtle coconut flavor.
Salt - Sea salt or kosher salt work well as direct substitutes; adjust the quantity to taste if using a different salt type.
Vanilla Extract - Use vanilla bean paste or imitation vanilla extract, or experiment with a dash of almond extract or a splash of rum for a different flavor nuance.

Recipe Variations

Coconut Twist - Swap out half & half for coconut milk or coconut cream. This not only makes the sauce dairy-free but also infuses a delightful tropical note that complements Filipino flavors.
Spiced Caramel - Introduce warm spices like cinnamon, nutmeg, or even a hint of cardamom while cooking. This variation adds an aromatic complexity that works beautifully with dessert drizzles.
Salted Caramel Variation - Add a pinch of sea salt or kosher salt during the final stages to balance the sweetness and enhance the flavor profile.

Storage

Cool Completely: Allow the sauce to cool at room temperature before storing to prevent condensation.
Airtight Container: Transfer into a clean, airtight jar or container to maintain freshness.
Refrigeration: Store in the refrigerator for up to 2 weeks. If the sauce thickens, gently reheat it in the microwave or on the stovetop over low heat, stirring occasionally.
Freezing: For longer storage, freeze in small portions. Thaw overnight in the refrigerator and warm gently before using.

Ingredients

Listed below are all the ingredients you will need:

See recipe card for quantities.

Instructions

In a saucepan, add half & half, sugar, butter, salt, and mix.

Allow it to cook for 7-9 minutes or until the sauce thickens.

Turn off the stove and add vanilla to the saucepan.

Let it cool for about 10 to 15 minutes before pouring it into your favorite container.

Here I used my handy-dandy mason jars because I have lots of them on hand. This is a perfect Fall gift to your family and friends who love caramel homemade caramel sauce:

Hint: When making this caramel sauce, do not turn on the stove on very high heat. It would burn the sugar and would make it bitter!

⭐ Top Tip

Keep the heat at a medium-low level to avoid scorching the sugar while achieving the perfect caramelization. Caramel can go from golden to burnt in moments. Stay attentive and avoid stirring too much once it starts melting to prevent crystallization.

If your recipe calls for water or cream, add it slowly and carefully to avoid splattering and potential burns. Once done, remove the pan from the heat immediately and allow the sauce to cool slightly; this helps it thicken to the perfect consistency for drizzling.

FAQ

How is caramel traditionally made?

Traditionally, caramel is made by heating sugar at a particular temperature until it melts and gradually turns brown. Usually, this process begins around 320°F, when the sugar melts and becomes a clear molten liquid. After that, if the temperature increases, the caramel will begin turning into a darker shade of brown.

What is the difference between caramel and carmel sauce?

Carmel and caramel are not different spellings of the same word. Caramel is the correct spelling if you're talking about food or colors. Carmel is a misspelling when used in those contexts, but it is a word that can be used as a name for people or places.

Can I use milk instead of heavy cream for caramel?

After your sauce cools, add sea salt to it for a salted caramel sauce. You can use whole milk, almond milk, or evaporated milk in place of heavy cream.

Can I use this recipe as a bread spread?

This is definitely a delicious bread spread. Give it a go and you would always want a homemade caramel sauce on hand 🙂

More Caramel Dishes to Try:

A cup of caramel sauce poured into a glass mug

4.50 from 4 votes

Print Pin Recipe

Easy Filipino-Style Caramel Sauce

Rich and smooth Filipino caramel sauce in just a few simple steps - perfect for drizzling on desserts!

Prep Time5

Cook Time9

Total Time14

Course: Dessert

Cuisine: Filipino

Calories: 2042kcal

Author: Lainey

Ingredients

Instructions

In a saucepan over medium heat, combine half & half, brown sugar, butter, and salt. Stir continuously.
Cook for 7-9 minutes until the sauce thickens.
Turn off the heat and stir in the vanilla extract.
Let the caramel cool slightly before using.

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Notes

to thicken the sauce add 1-2 tablespoons cornstarch

Serving: 1gCalories: 2042kcalCarbohydrates: 230gProtein: 9gFat: 120gSaturated Fat: 75gPolyunsaturated Fat: 5gMonounsaturated Fat: 32gTrans Fat: 4gCholesterol: 329mgSodium: 1232mgPotassium: 678mgSugar: 227gVitamin A: 3693IUVitamin C: 2mgCalcium: 472mgIron: 2mg

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

Storytelling Time!

I didn't always like caramel sauce. In fact, I was not a fan until I made my Twix Recipe! As I was melting the caramel for the Twix, I took a few pieces of candy and ate some, and I LIKED it! The next day, I stopped by Starbucks and ordered a Salted Caramel Frappe. I took my first sip and fell hard for salted caramel.

How did I go through my whole life without salted caramel? It's DELICIOUS! I started looking through my recipe book finding ingredients with caramel and tweaking it according to my taste!

Mini Pumpkin Spice Muffins

Nov 3, 2013 · 3 Comments

I love the holiday season, don't you? All the baking that is happening, the Christmas lights come up, and family starts planning for Thanksgiving and Christmas!

Around this time of the year, I start living in the kitchen because I am constantly baking bread, muffins, and cookies. Since November was only a couple of days ago, I knew I had to bake something with pumpkin and pumpkin spice muffins came to mind! However, if you roll the muffins in butter then a cinnamon sugar mix it actually looks like donut holes and tastes like it as well because the texture of the muffins is so fluffy! Enjoy!

Tips and Tricks for Making This Mini Pumpkin Spice Muffins Recipe:

Before adding in the dry ingredients, make sure to sift them in order to avoid lumps in your batter.
If you love frosting like me, you can whip some cream cheese frosting and top each mini pumpkin spice muffins.
Do you love chocolate chips? Add in mini chocolate chips to the batter before baking it and tadaaah! You now have mini pumpkin spice chocolate chip muffins 🙂

How to Make this Mini Pumpkin Spice Muffins Recipe:

Gather the ingredients for this Mini Pumpkin Spice Muffins:

Once the ingredients are all ready, preheat oven to 350 degrees, oil mini muffin pans, and you're all set!

Let's begin!

In a large bowl add softened butter, sugar, and beat well:

Next add vanilla extract, egg, pumpkin puree, and mix:

Don't over mix batter or it will become rubbery:

Add baking powder, baking soda, allspice, ground cinnamon, salt, pink of pumpkin spice and mix:

The final batter should look like this. Make sure that there are no lumps:

Place batter in a mini muffin pan and fill halfway and bake 350 degrees F for 12-15 minutes:

I am very sure your kitchen smells so delicious right now! Look at these beauties!

This is optional but I suggest that you REALLY do this lol!

Melt ¼ cup butter in a bowl, in another bowl place ¼ cup granulated sugar and 1 teaspoon cinnamon and mix. Dip muffin in butter:

Then dip again in sugar and cinnamon mix:

Let's do the "break" test and taste it! These pumpkin muffins are so soft, delicious and not too sweet, which I love!

Frequently Asked Questions for the Mini Pumpkin Spice Muffins Recipe:

Q: Can I replace the sugar with honey or maple syrup?

A: Yes, for sure! Just be careful in adding it. Add little portions at a time and

Q: What can replace eggs as a vegan option?

A: For this recipe, you can use egg replacers and make it vegan.

Q: Can I replace the butter with canola oil?

A: Yes, you can. Just use the same measurement of butter written in the recipe.

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Candy Corn Mousse

Oct 30, 2013 · 8 Comments

Looking for a dessert that screams Halloween or fall vibes? This Candy Corn Mousse combines the classic flavors of cream cheese, vanilla, and whipped topping. It's the ultimate treat for your next celebration!

Be sure to check out my other delicious candy corn creations: S'mores Candy Corn Cookies and Snickerdoodle Candy Corn Cookies.

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What is Candy Corn Mousse?

Candy Corn Mousse is a fun and colorful dessert that’s perfect for fall. It combines creamy ingredients like softened cream cheese, powdered sugar, and vanilla with whipped topping (Cool Whip) to create a light and fluffy treat. The mousse is made by mixing these ingredients and then splitting the mixture into three bowls.

Two of the bowls are colored bright orange and yellow to resemble candy corn, a popular Halloween candy. After layering the colors in cups, the dessert is chilled for a little while to set. Finally, it’s topped with candy corn for a festive touch.

This no-bake dessert is not only easy to make in just 30 minutes, but it also looks great and tastes delicious, making it a perfect addition to any fall celebration!

Substitutions

Cream Cheese: Swap cream cheese with Neufchâtel, mascarpone, or dairy-free cream cheese for a lighter or vegan option.
Powdered Sugar: Use granulated sugar blended into powder, maple syrup, or a sugar-free sweetener like erythritol for a healthier alternative.
Milk: Replace milk with almond, oat, soy, or heavy cream for dairy-free or richer options.
Vanilla Extract: Substitute with almond extract, maple extract, or vanilla bean paste for a flavor variation.
Cool Whip: Try homemade whipped cream, coconut whipped cream, or a vegan store-bought whipped topping.
Food Coloring: Use turmeric for yellow, beet juice for orange, or omit for an all-white mousse.
Candy Corn Garnish: Replace candy corn with mini marshmallows, white chocolate chips, sprinkles, or fresh fruit slices.

Variations

Chocolate Twist: Add cocoa powder to one layer for a chocolatey surprise.
Fruit-Flavored Layers: Mix in a few drops of fruit extract (like orange or lemon) to complement the colors.
Vegan Version: Use dairy-free cream cheese, coconut whipped cream, and plant-based milk.

Storage

Store leftover mousse in an airtight container in the refrigerator for up to 3 days.
For longer storage, freeze it in individual portions and thaw in the fridge before serving. Keep in mind that freezing may slightly alter the texture.

Ingredients

cream cheese
powdered sugar
milk
vanilla extract
cool whip
orange food coloring
yellow food coloring
candy corn (for garnish)

Instructions

In a bowl beat the cream cheese, add the powdered sugar, milk, and vanilla extract, and mix.

Fold in the cool whip and do not over-mix because it will become runny. If it does just place the bowl in the refrigerator for 10-15 minutes.

Split the cream cheese mixture into three bowls and color one bowl orange and the other yellow. If you don't have orange food coloring mix the orange and red food coloring together.

Serve in clear glasses or jars to showcase the beautiful layers. To garnish, add candy corn.

candy corn on top of cream cheese mixture

Top Tips

Use a piping bag for clean, even layers.
Garnish with whipped cream and sprinkles for added flair.
Use gel food coloring for vibrant shades without affecting the mousse’s consistency.
Chill the mousse before serving for a firmer texture.

FAQs

What insect is candy corn made of?

Candy corn does not contain any insect ingredients; however, some brands may use carmine, a color derived from cochineal insects, for coloring.

What is the actual flavor of candy corn?

Candy corn has a sweet, sugary flavor, often described as a mix of vanilla and honey.

Can I make this mousse ahead of time?

Yes! Prepare it a day in advance and store it in the fridge. Add the garnish just before serving.

4.84 from 6 votes

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Candy Corn Mousse

This fun Candy Corn Mousse dessert is perfect for fall. It’s creamy and colorful, mixing cream cheese and vanilla with tasty candy corn. It looks great and tastes even better with bright orange and yellow colors!

Prep Time15

Chill Time15

Total Time30

Course: No-bake Desserts

Cuisine: American

Servings: 6 -8 servings

Calories: 236kcal

Author: Lainey

Ingredients

Instructions

In a bowl beat the cream cheese, add the powdered sugar, milk, and vanilla extract, and mix.
Fold in the cool whip and do not over mix because it will become runny. If it does, just place the bowl in the refrigerator for 10-15 minutes.
Split the cream cheese batter into three bowls and color one bowl orange and the other yellow. If you don't have orange food coloring mix the orange and red food coloring together.
Serve in clear glasses or jars to showcase the beautiful layers. To garnish, add candy corn.

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Serving: 1servingCalories: 236kcalCarbohydrates: 22gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 150mgPotassium: 107mgFiber: 0.2gSugar: 18gVitamin A: 590IUCalcium: 90mgIron: 0.1mg

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

I honestly do not like candy corn. But when I first made this, I was thrilled with the results! Even though the mousse had the colors of candy corn, it did not taste like it. It actually reminded me of pudding!

Easy Chocolate Covered Pretzel Recipe

Oct 30, 2013 · 3 Comments

This Easy Chocolate Covered Pretzel Recipe is easy to make and great to give as treats for kids! Using only 4 ingredients, you can make this snack in under 10 minutes.

Here are more must-try Halloween desserts you can make: No-Bake Halloween Treats, Halloween Chocolate Peanut Butter Cupcakes, and Halloween Donuts.

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Substitutions

The best part about this recipe is how versatile it is! You can easily swap out the orange candy melts and green M&Ms for other colors depending on the occasion. For Christmas, try red and green candy melts. For Valentine’s Day, use pink and white. The possibilities are endless!
Subsititute candy melts with your favorite chocolate such as dark chocolate or white chocolate chips to make dark or white chocolate pretzels.

Variations

Top your chocolate-covered pretzels with crushed nuts, shredded coconut, or crushed peppermint/candy cane, and use a fork to drizzle extra melted chocolate or white chocolate for added decoration and flavor.

Storage

Store the melted chocolate-covered pretzels in an airtight container at room temperature or cellophane bags for gifts. They’ll stay fresh for up to one week.
To extend the life of your pretzels, you can freeze them. Place them in a single layer on a baking sheet, freeze for a couple of hours, and then transfer them to a freezer-safe bag or container. They’ll keep in the freezer for up to 3 months. Just thaw them at room temperature before serving.

Top Tips

Give the pretzel pumpkins time to harden so the M and M's would really stick to the pretzel.
Make sure to use high-quality candy melts for a smooth, even coating on your pretzels. Cheaper brands may clump or not melt properly, which can make dipping more difficult.
If you love to add edible food glitters or sprinkles to this no-bake pretzel pumpkins, you can. It would give it a chic look yet still delicious!

Ingredients

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

bag of pretzel twists
bag of mini M&Ms (green M&Ms only)
orange candy melts*
shortening

Instructions

Pretzels, as it is, are so delicious to eat but wait till you get a taste of this fun, no-bake dessert that we are making!

a bag of pretzels for the pretzel pumpkins recipe

Green M & M's for the pumpkin leaves 😉

Of course, candy melts should be orange so it would resemble the pumpkin color 🙂

orange candy melts for the pretzel pumpkins

Before melting the orange candy melts, make sure you have prepared a plate lined with parchment paper so you can place the pretzels on the plate after coating them:

Follow the direction of the orange candy melts. Add the 2 tablespoon shortening:

You will know that the candy melts are ready to use as a coating for the pretzels when you get a consistency like this:

Dip pretzels in the melted orange chocolate:

coating the pretzels with the orange candy melts

Place on wax paper and add the green M&Ms:

adding the green M & M's on top of the pretzel pumpkins

Let the pretzels sit for 15-20 minutes before taking them off the parchment paper so it would harden. Serve on a white plate with parchment paper or cookie trays:

letting the pretzel pumpkins cool in a parchment paper

FAQ

How far in advance can chocolate-covered pretzels be made?

You can make chocolate-covered pretzels up to two weeks in advance if stored in an airtight container. Just keep them in a cool, dry place.

Why are my chocolate-covered pretzels not hardening?

The chocolate may not harden if it's too warm or if moisture got into it. Try refrigerating the pretzels for 10-15 minutes to help them set faster.

What is the best way to dip pretzel rods in chocolate?

Hold the pretzel rod by one end and dip it into melted chocolate, using a spoon to help coat it evenly. Gently shake off any excess chocolate before placing it on a lined baking sheet to harden.

5 from 1 vote

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Easy Chocolate Covered Pretzel Recipe

This Easy Chocolate Covered Pretzel Recipe is great as a Halloween treat as it is no bake, easy for kids to make and would be perfect as a bonding moment as a family!

Prep Time10

Cool Time20

Total Time30

Course: Snacks

Cuisine: American

Servings: 30 pretzels

Calories: 77kcal

Author: Lainey

Ingredients

▢ 1 bag of pretzels about 30-35 pretzels
▢ 1 bag of mini M&Ms use only the green M&Ms
▢ 12 oz orange candy melts
▢ 2 tablespoons shortening

Instructions

Follow the directions on the package of orange candy melts for melting.
Add 2 tablespoons of shortening to the melted candy melts for a smoother texture.
Dip each pretzel into the melted chocolate and place it on a piece of wax paper.
Immediately add one green M&M on top of each dipped pretzel.
Let the pretzels sit for 15-20 minutes to allow the chocolate to harden.

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Notes

*if you don't have orange candy melts use 12 oz white chocolate and use orange food coloring to dye it.

Serving: 1pretzelCalories: 77kcalCarbohydrates: 10gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.4gTrans Fat: 0.1gCholesterol: 1mgSodium: 15mgPotassium: 11mgFiber: 0.4gSugar: 7gVitamin A: 16IUVitamin C: 0.1mgCalcium: 9mgIron: 0.2mg

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

These candy pretzels were very simple to make! When I shared the pumpkin pretzels with everyone, people were a little hesitant to pick one up, but after they tried it they grabbed a handful of them since they were so delicious! These Pretzel Pumpkins are a fun Halloween treat that is so easy to make and the ingredients are inexpensive and can be bought in many grocery stores!