DESSERT

Peanut Butter Eggs

The best eggs for Easter are Peanut Butter Eggs, a holiday classic. These eggs use only 5 ingredients and are always the holiday favorite!

If you love those delicious peanut butter eggs that come around every spring, you’ll love this homemade recipe to make your own.

We changed up the recipe to use candy melts to make them in bright, spring colors like actual Easter eggs instead of standard milk chocolate and they turned out so cute.

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What I really love about making them at home is that they are much larger than what you get in the store these days. Do you remember when we were kids and Reese’s peanut butter eggs were so big that it took several bites to get through just one?

Since they are basically one bite now, I definitely prefer making them at home. I almost always have the ingredients on hand and then I can customize them to our liking. I think you and the kiddos will really love these!

Easter Peanut Butter Eggs

Here are some commonly asked questions

What are Reese’s eggs?

Reese’s eggs are peanut butter eggs that are coated in chocolate. They were first created in Reese’s peanut butter cups, and they have since become a popular Easter candy.

Are these gluten-free?

Yes – if you check all of the ingredients and make sure you are using the gluten-free versions available out there.

Do peanut butter eggs have dairy?

Yes – these do contain dairy in the butter and chocolate. If you are familiar with dairy-free alternatives, you can always give those a try.

Can I use a different type of chocolate?

Yes – these can be made with a different type of chocolate. If you don’t want to make them in colors, you can use milk, semi-sweet, white, or dark chocolate candy melts.

Can these be made with chocolate chips?

Yes – you can use chocolate chips if you aren’t making these in the cute spring colors. Keep in mind that the chocolate chips will melt a bit differently than the candy melts. See my notes below for the best way to melt those.

Ingredients for Peanut Butter Eggs

peanut butter
confectioner’s sugar
vanilla extract
unsalted butter – softened
candy melts – colors of your choice

Can this recipe be doubled?

You can, and we do it often. It might take a bit longer and you might want to work in batches when it comes to melting the chocolate – working portions of the bag each time.

How to Make Reese's Peanut Butter Eggs at Home

How to Make Peanut Butter Eggs

In a small bowl mix the peanut butter with the butter until it is light and fluffy.
Add in the confectioner’s sugar and vanilla. Mix until combined.
In another bowl, melt the candy melts one color at a time, in 20-second intervals in the microwave, until completely melted. Make sure they do not burn. You may need to set the microwave to 50% power.
Fill each cavity of the egg mold with the melted chocolate. Turn the mold upside down above some parchment paper, and allow the excess chocolate to drip out.
Now turn the mold upright for a little while so the chocolate can harden for about 10 – 12 minutes or 5 minutes in the refrigerator.
Meanwhile, place the peanut butter mixture into a piping bag, so you can fill the candy cavities easily.
Once the chocolate has set, add the peanut butter filling into each mold – filling them ⅔ full with a piping bag. Do not overfill.
Seal with another layer of the melted chocolate and scrape the mold to remove the excess chocolate on top.
Place in the refrigerator for 10 – 15 minutes until completely set and then remove them from the mold.
Repeat the steps 3 – 8 for the rest of the chocolate for each color you are using. It is important to make them by color so when you turn the mold upside down you don’t mix the colors and you can reuse what is on the parchment paper.
Once you have done this with all of the colors you are ready to enjoy.

Why didn’t my chocolate wafers melt correctly?

When your chocolate wafers become chunky rather than creamy, it is said that the chocolate is seized. This is typically due to overheating or contact with water or steam.

In the first case, the chocolate is just burning from excess heat, but in the second case, there is a negative reaction between the chocolate (which is waxy and has many oils that are hydrophobic, or “water-fearing”) and the water, causing the components of the chocolate to separate.

Be sure to refer to the package directions when melting chocolate to prevent this from happening.

NOTE – if you don’t have a candy mold – like the egg-shaped one we are using here – you can still make these. You’ll want to do the following…

Chill the peanut butter mixture. This is fastest in the freezer – just don’t let it got too firm.
Once it is cold, roll it out like you would if you were making cut out cookies. This is often easiest if you place the mixture between two sheets of parchment paper like a sandwich. Then you can roll on top of the parchment and keep the filling from sticking to your rolling pin.
Once it is flat, take an egg-shaped cookie cutter and cut out all of your eggs.
Return to the freezer, this time let them freeze completely so they are firm.
When they are frozen, dip them into the melted chocolate and then place them on a wire rack for the chocolate to harden.
Keep them refrigerated until ready to serve.

How to Store Peanut Butter Eggs?

Once you have finished making the eggs, you’ll want to keep them in an airtight container in the refrigerator. I prefer a reusable one, so they don’t get too jostled around and break. But you can keep them in a zip-top bag if you like.

They should keep for about a month. Because of the butter in the filling, I don’t recommend keeping them at room temperature.

Make Clean-Up a Breeze

Use fresh parchment paper for each color of candy melt so that you can reuse it for making the rest of the eggs.

Can I freeze peanut butter eggs?

Yes – these peanut butter eggs will freeze well. You can actually keep them in there for up to 6 months – so you no longer have to wait for spring to enjoy them again.

What is the best chocolate for peanut butter eggs?

While you can use chocolate chips to make these, I have found that it often requires a bit of coconut oil or shortening to get the chocolate to melt to the right consistency.

I like to use candy melts because the chocolate is made with just the right formula so that it performs exactly as needed.

The candy melts come in a multitude of colors, varieties, and flavors so the sky is the limit on what you can do with them when it comes to making these fun little treats.

Other Cute Easter Ideas to Try

Products I love when making these chocolate overed eggs…

This chocolate peanut butter eggs recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made homemade peanut butter eggs before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this dessert recipe. (you can also SHOP MY FAVORITES in my store)

If you love this recipe for Easter peanut butter eggs, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!

Hummingbird Cake

Moist, sweet, and completely irresistible, this Hummingbird Cake is a classic old-fashioned, southern dessert loaded with bananas, pineapple, and spices and topped with cream cheese frosting.

Check out this recipe

cake decorated with cream cheese frosting and pecans

Easter Egg Meringue Nests

These beautiful Easter Egg Meringue Nests are made with simple pavlovas filled with buttercream frosting and Cadbury mini chocolate eggs. They are a great spring holiday dessert.

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Marshmallow Easter Bars

Marshmallow Easter Bars are an easy no-bake dessert recipe that takes just 4 ingredients. These are perfect for your holiday celebrations. Delicious!

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Easter Egg Coconut Cheesecake

Easter Egg Coconut Cheesecake is a simple & delicious Easter dessert recipe. Easy cheesecake topped with toasted coconut & chocolate Easter eggs! YUM!

Check out this recipe

Carrot Cake Cupcakes with Cream Cheese Frosting

Carrot Cake Cupcakes with Cream Cheese Frosting & topped with OREO Carrot Cake Cookies are the perfect dessert recipe for all your spring celebrations.

Check out this recipe

How to make Carrot Cake Cupcakes with Cream Cheese Frosting

Lavender Macarons Recipe

Lavender Macarons Recipe is a sweet purple sandwich cookie made with dried lavender. So delicate, plus everything you love about macarons.

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Easy Lemon Bars

Easy Lemon Bars are the perfect spring dessert straight from grandma’s recipe box. Great for brunches, bake sales, bridal showers & more.

Check out this recipe

Air Fryer Cannoli

A twist on Sicilian cuisine, this Air Fryer Cannoli recipe is easily made with air-fried shells & a sweet & creamy filling made from scratch.

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Jello Poke Cake

This green Jello Poke Cake is a fun and easy dessert for spring holidays like St. Patrick’s Day and Easter! Bright, cheery, and delicious!

Check out this recipe

Coconut Macaroons

Coconut Macaroons are the perfect spring treat. A twist on the classic macaroon recipe, this one is made without eggs. Definitely a great Easter dessert.

Check out this recipe

Coconut Macaroons are the perfect spring treat. A twist on the classic macaroon recipe, this one is made without eggs, which makes them thick & chewy. Everything I love about a good macaroon for sure. These are definitely a great Easter dessert for all you coconut lovers out there.

If you love this recipe for Homemade Peanut Butter Eggs as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

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Print Recipe

Peanut Butter Eggs

The best eggs for Easter are Peanut Butter Eggs, a holiday classic. These eggs use only 5 ingredients and are always the holiday favorite!

Prep Time20

chill30

Total Time50

Course: Dessert, Snack

Cuisine: American

Keyword: candy melts, chocolate, peanut butter

Servings: eggs

Equipment

1 silicone egg-shaped mold

Ingredients

1 cup peanut butter
1 cup confectioner’s sugar
1 teaspoon vanilla
3 tablespoons unsalted butter – softened
4 ¾ cups candy melts colors of your choice

Instructions

In a small bowl mix the peanut butter with the butter until it is light and fluffy.
Add in the confectioner’s sugar and vanilla. Mix until combined.
In another bowl, melt the candy melts one color at a time, in 20-second intervals in the microwave, until completely melted. Make sure they do not burn. You may need to set the microwave to 50% power.
Fill each cavity of the egg mold with the melted chocolate. Turn the mold upside down above some parchment paper, and allow the excess chocolate to drip out.
Now turn the mold upright for a little while so the chocolate can harden for about 10 – 12 minutes or 5 minutes in the refrigerator.
Meanwhile, place the peanut butter mixture into a piping bag, so you can fill the candy cavities easily.
Once the chocolate has set, add the peanut butter filling into each mold – filling them ⅔ full with a piping bag. Do not overfill.
Seal with another layer of the melted chocolate and scrape the mold to remove the excess chocolate on top.
Place in the refrigerator for 10 – 15 minutes until completely set and then remove them from the mold.
Repeat the steps 3 – 8 for the rest of the chocolate for each color you are using. It is important to make them by color so when you turn the mold upside down you don’t mix the colors and you can reuse what is on the parchment paper.
Once you have done this with all of the colors you are ready to enjoy.

Notes

Use fresh parchment paper for each color of candy melt so that you can reuse it for making the rest of the eggs.

Chocolate Ganache Drip Cake

By Kleinworth & Co 2 Comments

Chocolate Ganache Drip Cake is simple to make with just 2 ingredients. Make it with or without heavy cream in a variety of chocolate flavors!

A chocolate ganache drip cake is the perfect way to celebrate any special occasion! This particular cake can be made with any flavor of cake before adding the chocolate ganache drips on top. It’s sure to impress your guests!

The best part is that it’s pretty simple to make. I know you’ll love this as much as we do.

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Girl Scout Cookies Lemonades – Copycat Recipe

By Kleinworth & Co 1 Comment

This copycat Girl Scout Lemonades recipe replicates the flavor and texture of the treat with its crispy lemon cookie and tangy lemon-flavored icing. The name of the cookie says all you need to know about what these delicious cookies taste like.

Nearly everyone has their favorite among all of the Girl Scout cookie flavors but I do struggle to pick just one to call their best cookie! Come Girl Scout cookie season, I am just as happy to snack on Peanut Butter Patties or Caramel deLites as I am a Raspberry Rally or a few Lemon Ups.

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Chocolate Mug Cake

By Kleinworth & Co Leave a Comment

Chocolate lovers, rejoice! Today, we’re sharing a simple and delicious recipe for Chocolate Mug Cake Mix that will satisfy your sweet cravings in just a few minutes.

With only three ingredients, you can make a batch of the mix and have chocolate cake on hand whenever you need a quick treat. Plus, it’s perfect for those who live alone or don’t want to make a full cake. Let’s get started!

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Boston Cream Pie Cupcakes

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Vanilla cupcakes with cream filling, chocolate buttercream, and topped with chocolate ganache – these Boston Cream Pie Cupcakes are delish!

Who loves a good cupcake? I’m all about the cake – all the time. It’s probably because I was raised by a professional cake decorator – so cake is in my blood, literally.

So I’m always digging through mom’s old recipe boxes and books to find some inspiration. I came across a recipe she made for a traditional Boston Cream Pie cake. I thought it would sure make for some awesome cupcakes, just in time for St. Patrick’s Day!

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Honestly – the light and fluffy vanilla cupcakes are so delectable with that creamy filling. Then adding the whipped chocolate buttercream and the rich chocolate ganache – these make my eyes roll to the back of my head with every bite.

These are great for a fun office party, birthdays and so much more. I know you’ll love them as much as I do. Check it out!

holiday filled cupcakes with chocolate buttercream

Here are some commonly asked questions

What is the best way to store leftover Boston Cream Pie cupcakes?

As with all cupcakes, the most important thing is to keep them in an airtight container. Because of the butter in the frosting and the cream filling and ganache, keep them refrigerated when not serving. Bring to room temperature before serving so the frosting is creamy.

They will keep in the fridge for up to 4 days or freeze for up to 3 months.

Can these cupcakes be made with a box mix?

Sure! If you are tight on time and want to just whip up the cupcake portion of the recipe using a box mix – that will work fine too. You can pick and choose the flavors you like and maybe add a little extra extract to personalize it a bit.

If you are going to do that – you can always use a chocolate cake mix instead – that would be really delish!

Can Boston cream pie cupcakes be frozen?

Yes, I do it often. Once baked – these cupcakes can be frozen at all stages of the creation process. I like to remove the freshly baked and cooled cupcakes from the pan, wrap them tightly in plastic wrap and freeze them for later use. (this is also handy when you want to work with cold cakes to keep the frosting from getting too soft.)

You can also gently wrap the completely decorated cupcakes and freeze them until you need them. Remember that the frosting won’t be completely firm and can still be dented if something gets pushed up against it while in the freezer.

Just make sure to thaw it in the fridge the night before as they do taste best when not frozen. I also like to leave them at room temperature for 1-2 hours before serving so the frosting is more creamy than stiff.

What is the difference between Dutch-process cocoa powder and regular cocoa powder?

So Dutch-processed cocoa powder is also referred to as alkalized cocoa. This powder starts with cocoa beans that have been washed in an alkaline solution of potassium carbonate, also used in the production of soap and glass.

By doing this, it neutralizes the acidity of the beans, making the beans neutral. This is important because when they are neutral, they do not react with baking soda. Instead, it is often paired with baking powder.

So – long story short – using regular cocoa powder vs Dutch-process cocoa powder will yield a completely different rise and texture to any recipe you are making.

So I highly recommend paying close attention to the type of cocoa powder called for in each recipe and sticking to it for that reason.

Ingredients for Boston Cream Pie Cupcakes

Cupcakes

● Flour is the base of our cupcake– make sure to measure using the spoon and level method so you don’t end up with dry cupcakes.
● Sugar helps sweeten the cupcakes.
● Baking powder helps the cupcakes rise.
● Milk keeps the cupcake light and soft.
● Vegetable oil helps keep the cupcakes moist so they don’t dry out.
● Eggs bind the cupcakes together so they don’t fall apart.
● Vanilla enhances the sweetness of these cupcakes.

Cream Filling

● Milk makes a rich and delicious pastry cream.
● Egg yolks thicken the cream filling while also adding additional richness.
● Sugar helps sweeten the cream.
● Cornstarch absorbs extra moisture and thickens the cream.
● Vanilla bean paste adds great vanilla flavor, as well as little specks of vanilla bean. Feel free to substitute 1 teaspoon vanilla extract or the caviar from 1 vanilla bean.
● Butter makes the cream silky and smooth.

Chocolate Buttercream

● Butter adds great flavor to the frosting and keeps it from becoming too dry.
● Vanilla enhances the flavor of the cocoa.
● Confectioner’s sugar adds sweetness and structure to the buttercream.
● Cocoa powder adds great chocolate flavor to the buttercream. Make sure to use unsweetened baking cocoa.

Chocolate Ganache

● I used semi-sweet chocolate but feel free to use any kind you like– just make sure it’s good quality!
● Heavy cream helps the chocolate melt into a smooth ganache. You must use heavy cream, not milk.
● Coconut oil helps the chocolate melt and makes a smooth and shiny ganache

How to Make Boston Cream Pie Cupcakes

Cupcakes

Preheat the oven to 350F and line a 12count muffin tin with paper liners.
In a large bowl, whisk together the flour, sugar, and baking powder.
In another bowl, whisk together the milk, vegetable oil, eggs, and vanilla.
Add the wet ingredients to the dry and mix just until no lumps of flour remain.
Divide the batter between the muffin tins, filling each one ¾ of the way full with the batter.
Bake for 14-16 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cupcakes from the pan and transfer them to a wire rack to cool completely.

Cream Filling

Heat the milk in a small saucepan set over medium heat, just until it starts to steam.
In a small heat-proof bowl, whisk together the egg yolks, sugar, and cornstarch for 1 minute, or until they become pale yellow.
Next, slowly whisk in the milk, a little at a time. Make sure not to add it all at once or you may scramble the eggs.
Once all of the milk has been incorporated, return the egg mixture to the saucepan and set it over medium heat again.
Cook, stirring constantly, for 3-4 minutes or until the cream has thickened. It will be very thin and then thicken very quickly– don’t stop stirring or it may burn.
Once the cream has thickened, remove it from the heat and add the vanilla bean paste and butter. Whisk to combine.
Transfer the cream to an airtight container and cover the surface with plastic wrap (make sure the plastic is directly touching the cream so it doesn’t form a skin).
Transfer the cream to the fridge and chill until it is no longer hot– about 1 hour.

Chocolate Buttercream

Add the butter and vanilla to the bowl of a stand mixer fitted with the paddle attachment.
Beat on medium speed until the butter is light and fluffy– about 1 minute.
Next, sift together the confectioner’s sugar and cocoa powder to remove any lumps.
With the mixer on low speed, slowly add the dry ingredients into the butter.
Once all of the dry ingredients have been incorporated, turn the mixer to high speed and beat until the frosting becomes light and fluffy– about 1 minute.
Transfer the frosting to a piping bag fitted with your choice of tip and set aside until ready to use.

Chocolate Ganache

Add the heavy cream, chocolate chips, and coconut oil to a small microwave safe bowl.
Microwave for 30 seconds and stir. If the chocolate is not fully melted, microwave it for an additional 30 seconds and stir.
Whisk until the ganache is smooth. Set it aside to cool to room temperature before using. The ganache should be pourable but not warm (you don’t want it to melt the buttercream).

Assembly

Scoop out the center of each cupcake and fill it with 2 teaspoons of pastry cream. Place the top of the cupcake back on to cover the creamy filling.
Pipe the chocolate buttercream on top and finish the top with a small drizzle of chocolate ganache.
Enjoy the cupcakes immediately or store them in an airtight container in the fridge for up to two days.
Bring to room temperature before enjoying again.

vanilla cupcakes with chocolate frosting

Products I love when making this delicious cupcake recipe…

This St. Patrick’s Day cupcake recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made homemade cupcakes before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this delicious dessert recipe. (you can also SHOP MY FAVORITES in my store)

If you love this Boston Cream Pie Cupcakes recipe, you’re going to love these other cupcake ideas too. Please click each link below to find the easy, printable recipe!

Mint Chocolate Cupcakes

Mint Chocolate Cupcakes start with a homemade chocolate cupcake recipe and then topped with a creamy mint buttercream frosting and an Andes mint to make them extra special. These are perfect for all you lovers of a chocolate mint combo.

Check out this recipe

Best Bakery-Style Vanilla Cupcakes

Best Bakery-Style Vanilla Cupcakes that are so easy to make at home. Perfect for parties, holidays & all celebrations. Better than anything you can buy! YUM!

Check out this recipe

Best Bakery-Style Vanilla Cupcakes - how to make cupcakes

Lemon Curd Cupcakes

Lemon Curd Cupcakes start with a light and airy lemon cupcake recipe that is filled with a dollop of lemon curd and topped with a refreshing homemade lemon frosting. Recipe for homemade lemon curd included too.

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2-Ingredient Funfetti® Cupcakes

2-Ingredient Funfetti® Cupcakes made with diet Ginger Ale & topped with Funfetti® Frosting

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S’mores Cupcakes

These S’mores Cupcakes are made with a homemade chocolate cupcake recipe, topped with rich chocolate frosting, crushed graham crackers & marshmallow meringue. They will definitely send your eyes rolling back with every bite.

Check out this recipe

Chocolate Covered Strawberry Cupcakes

Chocolate Covered Strawberry Cupcakes are a delicious homemade recipe topped with strawberry buttercream frosting & fresh chocolate covered strawberries!

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Cupcake with chocolate covered strawberries

Nutella Filled Cupcakes

Nutella Filled Cupcakes are homemade vanilla cupcakes stuffed with creamy Nutella & topped with chocolate buttercream frosting. Perfect for birthdays, holidays, or any occasion.

Check out this recipe

Carrot Cake Cupcakes with Cream Cheese Frosting

Carrot Cake Cupcakes with Cream Cheese Frosting & topped with OREO Carrot Cake Cookies are the perfect dessert recipe for all your spring celebrations.

Check out this recipe

If you love this recipe for Boston Cream Pie Cupcakes as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

CONNECT WITH YUMMI HAUS!

Be sure to follow me on my social media, so you never miss a post!

FB, Pinterest, IG, Email Subscription

Print Recipe

Boston Cream Pie Cupcakes

Vanilla cupcakes with cream filling, chocolate buttercream, and topped with chocolate ganache – these Boston Cream Pie Cupcakes are delish!

Prep Time30

Cook Time30

Chill1

Total Time2

Course: Dessert

Cuisine: American

Keyword: boston cream, buttercream, chocolate, cream filling, cream pie, ganache

Servings: cupcakes

Ingredients

Cupcakes

1 ½ cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
½ cup whole milk
½ cup vegetable oil
2 large eggs
1 teaspoon pure vanilla extract

Cream Filling

½ cup whole milk
2 large egg yolks
3 tablespoons granulated sugar
1 tablespoon cornstarch
1 teaspoon vanilla bean paste
½ tablespoon butter

Chocolate Buttercream

½ cup butter softened
1 teaspoon pure vanilla extract
2 ¼ cups confectioner’s sugar
¼ cup cocoa powder not Dutch processed

Chocolate Ganache

½ cup chocolate chips
⅓ cup heavy cream
2 teaspoons coconut oil

Instructions

Cupcakes

Preheat the oven to 350F and line a 12count muffin tin with paper liners.
In a large bowl, whisk together the flour, sugar, and baking powder.
In another bowl, whisk together the milk, vegetable oil, eggs, and vanilla.
Add the wet ingredients to the dry and mix just until no lumps of flour remain.
Divide the batter between the muffin tins, filling each one ¾ of the way full with the batter.
Bake for 14-16 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cupcakes from the pan and transfer them to a wire rack to cool completely.

Cream Filling

Heat the milk in a small saucepan set over medium heat, just until it starts to steam.
In a small heat-proof bowl, whisk together the egg yolks, sugar, and cornstarch for 1 minute, or until they become pale yellow.
Next, slowly whisk in the milk, a little at a time. Make sure not to add it all at once or you may scramble the eggs.
Once all of the milk has been incorporated, return the egg mixture to the saucepan and set it over medium heat again.
Cook, stirring constantly, for 3-4 minutes or until the cream has thickened. It will be very thin and then thicken very quickly– don’t stop stirring or it may burn.
Once the cream has thickened, remove it from the heat and add the vanilla bean paste and butter. Whisk to combine.
Transfer the cream to an airtight container and cover the surface with plastic wrap (make sure the plastic is directly touching the cream so it doesn’t form a skin).
Transfer the cream to the fridge and chill until it is no longer hot– about 1 hour.

Chocolate Buttercream

Add the butter and vanilla to the bowl of a stand mixer fitted with the paddle attachment.
Beat on medium speed until the butter is light and fluffy– about 1 minute.
Next, sift together the confectioner’s sugar and cocoa powder to remove any lumps.
With the mixer on low speed, slowly add the dry ingredients into the butter.
Once all of the dry ingredients have been incorporated, turn the mixer to high speed and beat until the frosting becomes light and fluffy– about 1 minute.
Transfer the frosting to a piping bag fitted with your choice of tip and set aside until ready to use.

Chocolate Ganache

Add the heavy cream, chocolate chips, and coconut oil to a small microwave safe bowl.
Microwave for 30 seconds and stir. If the chocolate is not fully melted, microwave it for an additional 30 seconds and stir.
Whisk until the ganache is smooth. Set it aside to cool to room temperature before using. The ganache should be pourable but not warm (you don’t want it to melt the buttercream).

Assembly

Scoop out the center of each cupcake and fill it with 2 teaspoons of pastry cream. Place the top of the cupcake back on to cover the creamy filling.
Pipe the chocolate buttercream on top and finish the top with a small drizzle of chocolate ganache.
Enjoy the cupcakes immediately or store them in an airtight container in the fridge for up to two days.
Bring to room temperature before enjoying again.

Hummingbird Cake

By Kleinworth & Co Leave a Comment

Moist, sweet, and completely irresistible, this Hummingbird Cake is a classic old-fashioned, southern dessert loaded with bananas, pineapple, and spices and topped with cream cheese frosting. It’s perfect for any occasion.

Do you like making a special dessert for Easter or even Mother’s Day? When springtime comes around I sure get in the mood for baking and I almost always gravitate towards making a cake.

Growing up my mom was a cake decorator. So it is fair to say that we ate our share of cake. One that I always looked forward to was this hummingbird cake. It is like having a delicious banana cake but with added pineapple and the spice of cinnamon. So good!

Over the years I have been slowly combing through mom’s big binder of recipes that she always kept on hand. I still have stacks and stacks of her decorating books she collected – one day I will crack those open and really test my skills.

But for now – simple to make cakes that I remember from my childhood are just perfect for our lifestyle. Just enough cake for dessert for a couple of days – then we are good until the next cake inspiration comes.

I know you’ll love this super simple dessert that is an absolute classic.

classic southern cake

Here are some commonly asked questions

What is Hummingbird Cake?

Hummingbird cake is a delicious dessert that is perfect for springtime. The cake features pineapple, which gives it a sweet and tangy flavor, as well as bananas and spices. This cake is a super popular recipe, especially in the South, and it’s easy to see why – it’s absolutely delicious!

Why is it called Hummingbird cake?

There are several theories about why hummingbird cake is named after hummingbirds. One theory is that the cake is so sweet and flavorful that it’s like eating a hummingbird’s favorite food.

Another theory is that the cake is light and fluffy, just like a hummingbird’s wings.

hummingbird birthday cake

How do I properly measure the flour?

The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need, as that will make your baked goods too dry.

Can this frosting be made ahead of time?

You bet! Often when I am working on a cake, it happens in batches. I will bake the layers one day and make the frosting while they are baking.

Then the layers go in the freezer and the frosting gets refrigerated for up to 1-3 days before I even get around to decorating the cake.

spring cake recipes

hummingbird cake ingredients

all-purpose flour
granulated sugar
ripe bananas – mashed
eggs – beaten
crushed pineapple – drained
vegetable oil
chopped pecans – optional
vanilla extract
baking soda
table salt
ground cinnamon

cream cheese frosting ingredients

confectioner’s sugar
cream cheese – room temperature
butter – room temperature
vanilla extract
crushed pecans to coat the cake

easy hummingbird cake

how to make a hummingbird cake

Preheat the oven to 350 degrees.
Grease 2 – 9″ round cake pans or 1 standard bundt pan. Set aside.
Combine the flour, sugar, mashed bananas, beaten eggs, crushed pineapple, oil, pecans, vanilla, baking soda, salt and cinnamon in the mixer bowl. Stir on low using the whisk attachment or whisk by hand until the ingredients are completely combined – but don’t over-mix.
Transfer to the prepared pan or pans.
Bake 30-35 minutes for the 9″ pans or approx 50 minutes for the bundt pan. Use either the toothpick test or the spring-back test to determine doneness as varying ovens, climate and elevation will affect the time.
Remove and transfer to a wire rack to cool to room temperature before removing and decorating.

how to make cream cheese frosting

Blend cream cheese and butter on high speed until it begins to thicken.
Reduce the speed and add in the confectioner’s sugar and vanilla, blend well until no lumps remain.

best hummingbird cake recipe

assembling the cake

Once cakes have completely cooled, add frosting between the top and bottom layers and then frost the entire cake with remaining frosting.
Sprinkle the crushed pecans over entire cake, pressing some of the pecans gently alongside of the cake to until completely covered.

What is the best way to store leftover cream cheese frosting?

Just keep it refrigerated in an airtight container for up to 7 days. As long as you don’t let it sit out at room temperature for too long, this should keep well when chilled.

You can also freeze it for up to 3 months. Just make sure to thaw in the refrigerator for 24 hours prior to using it again.

old fashioned hummingbird cake recipe

Can hummingbird cake be frozen?

Yes, I do it often. Once baked – this cake can be frozen at all stages of the creation process. I like to remove the freshly baked and cooled cakes from the pan, wrap them tightly in plastic wrap and freeze them for later use. (this is also handy when you want to work with cold cakes to keep the frosting from getting too soft.)

I also like to freeze the cake once I have assembled the layers and added the crumb coat. This helps the final frosting decorating go much smoother. This way you don’t have your frosting melting off the side of the cake because the cake or the frosting is too warm. Often times I will get a cake to this stage days before the event I’m making for. Then just finish up the decorating the night before.

You can also gently wrap the completely decorated cake and freeze it until you need it. Remember that the frosting won’t be completely firm and can still be dented if something gets pushed up against it while in the freezer.

Just make sure to thaw it in the fridge the night before as it does taste best when not frozen. I also like to leave it at room temperature for 1-2 hours before serving so the frosting is more creamy than stiff.

What is bakers release?

Bakers release is a combination of oil, flour, and shortening that makes releasing cakes and other baked goods almost effortless.

To make Bakers Release – it is as simple as 1,1 & 1.

equal parts of all-purpose flour, shortening, and cooking oil – I like to do 1 cup of each.

Mix the ingredients together – whisking well. Store in an airtight container in the pantry or refrigerator. When ready to use, dip a pastry brush into the mixture and spread it over the cake pan.

hummingbird cake recipe

Products I love when making this hummingbird cake…

This spring cake recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made a homemade cake before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this dessert recipe. (you can also SHOP MY FAVORITES in my store)

cream cheese frosting on Hummingbird Cake

If you love this Easy Hummingbird Cake recipe, you’re going to love these other cake recipes too.. Please click each link below to find the easy, printable recipe!

Banana Coconut Bundt Cake

Banana & coconut lovers rejoice! AMAZING Banana Coconut Bundt Cake is a banana cake loaded with coconut & topped with a scrumptious sugar glaze. Perfect for any occasion! You will LOVE this cake!

Check out this recipe

Mint Chocolate Chip Cake

Mint Chocolate Chip Cake is 3 layers of deliciously moist mint cake that are speckled with crushed Andes mints throughout & frosted with a subtle mint buttercream icing in a green to white ombre design. Perfect for St. Patrick’s Day celebrations, birthdays & more!

Check out this recipe

Coconut Cream Cake

Light & fluffy coconut cake topped with creamy whipped cream & homemade toasted coconut makes this Coconut Cream Cake enjoyable from the first bite to last.

Check out this recipe

Easy Strawberry Cake Recipe

This Easy Strawberry Cake Recipe, made from scratch with fresh strawberry puree. No cake mix, no Jello in here! This is filled & topped with the most delicious strawberry buttercream frosting too.

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Jello Poke Cake

This green Jello Poke Cake is a fun and easy dessert for spring holidays like St. Patrick’s Day and Easter! Bright, cheery, and delicious!

Check out this recipe

Vanilla Bundt Cake

Vanilla Bundt Cake is easy to make with just 4 ingredients. Perfect with a dusting of confectioner’s sugar or topped with icing, whipped cream or berries.

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World’s Best Chocolate Cake

Rich, moist & decadent. It truly is the World’s Best Chocolate Cake recipe. This 3-layer chocolate cake recipe, it’s just perfect for birthdays & holidays.

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Chocolate Birthday Cake - World's Best Chocolate Cake

Lemon Pound Cake

Lemon Pound Cake topped with a sweet lemon glaze is the perfect treat to serve at a beautiful summer brunch or for holidays like Easter or Mother’s Day.

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starbucks copycat recipe - Lemon Pound Cake

Best German Chocolate Cake

Want the Best German Chocolate Cake recipe? Homemade chocolate cake & traditional frosting made with coconut & pecans top all those layers of goodness.

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Mothers Day Cake

Pastel Layer Cake – Colorful and pretty, this Mother's Day cake will make Mom feel special — and it's a delicious cake everyone will enjoy.

Check out this recipe

Don’t miss this great Spring Cake Roll too!

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Print Recipe

Hummingbird Cake

Moist, sweet, and completely irresistible, this Hummingbird Cake is a classic old-fashioned, southern dessert loaded with bananas, pineapple, and spices and topped with cream cheese frosting.

Prep Time25

Cook Time35

Total Time1

Course: Dessert

Cuisine: American

Keyword: banana, cake, hummingbird, pineapple

Servings: slices

Ingredients

Cake

2 cups all-purpose flour
2 cups granulated sugar
2 ripe bananas – mashed
3 eggs – beaten
8 ounces crushed pineapple – drained
¾ cup vegetable oil
¼ cup chopped pecans – optional
1 tsp vanilla extract
1 tsp baking soda
1 tsp table salt
½ tsp ground cinnamon

Frosting

2 cups confectioner’s sugar
8 oz cream cheese – room temperature
½ cup butter – room temperature
1 tsp vanilla extract
1 ½ cups crushed pecans to coat the cake

Instructions

Cake

Preheat the oven to 350 degrees.
Grease 2 – 9" round cake pans or 1 standard bundt pan. Set aside. (I like to use homemade baker's release)
Combine the flour, sugar, mashed bananas, beaten eggs, crushed pineapple, oil, pecans, vanilla, baking soda, salt and cinnamon in the mixer bowl. Stir on low using the whisk attachment or whisk by hand until the ingredients are completely combined – but don’t over-mix.
Transfer to the prepared pan or pans.
Bake 30-35 minutes for the 9″ pans or approx 50 minutes for the bundt pan. Use either the toothpick test or the spring-back test to determine doneness as varying ovens, climate and elevation will affect the time.
Remove and transfer to a wire rack to cool to room temperature before removing and decorating.

Frosting

Blend cream cheese and butter on high speed until it begins to thicken.
Reduce the speed and add in the confectioner’s sugar and vanilla, blend well until no lumps remain.

Assemble the Cake

Once cakes have completely cooled, add frosting between the top and bottom layers and then frost the entire cake with remaining frosting.
Sprinkle the crushed pecans over entire cake, pressing some of the pecans gently alongside of the cake to until completely covered.

Mint Chocolate Cupcakes

By Kleinworth & Co Leave a Comment

I don’t know about you – but I sure love a good mint and chocolate combination. Things like peppermint patties and Andes mints are a favorite of mine as well as everyone in our house.

So it is pretty common for us to gravitate towards making recipes that contain those two favorite flavors like these delicious Mint Chocolate Cupcakes.

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While I could enjoy these tasty little treats any time of the year, I especially love to make them around St. Patrick’s Day. It is one of my favorite holidays and it gives me a reason to make our favorite flavor combo into a scrumptious little cupcake.

These are great for the kiddo’s class parties, potlucks, bunco night, and office parties too. Don’t forget the birthday parties for those that love mint and, of course, they make great gifts for the neighbors too.

chocolate mint cupcakes

Here are some commonly asked questions

What is the best way to store leftover Andes mint cupcakes?

As with all cupcakes, the most important thing is to keep them in an airtight container. I like to keep them refrigerated and then remove what we plan to serve before I even serve dinner. This way they can come to room temperature while we have dinner and they are just perfect for dessert.

They will keep in the fridge for up to 4 days or freeze for up to 3 months.

Can mint chocolate cupcakes be frozen?

Can these cupcakes be made with a box mix?

Sure! If you are tight on time and want to just whip up the cupcakes using a box mix – that will work fine too. You can pick and choose the flavors you like and maybe add a little extra extract to personalize it a bit.

mint frosting

Ingredients for Mint Chocolate Cupcakes

all-purpose flour
granulated sugar
cocoa powder
baking powder
whole milk
vegetable oil
eggs
pure mint extract
chopped Andes mints

Ingredients for Mint Buttercream Frosting

butter softened
pure mint extract
confectioner’s sugar
green food coloring – optional
Andes mints for garnish

Notes for the Chocolate Cupcakes

Flour is the main dry ingredient in the cupcakes. Make sure to measure using the scoop and level technique.
Granulated sugar adds sweetness to the cupcake.
Cocoa powder makes these cupcakes super chocolatey. Make sure to use unsweetened baking cocoa.
Baking powder helps the cupcakes rise.
Whole milk adds moisture and richness to the cupcakes.
Vegetable oil also adds richness but also helps keep the cupcakes soft.
Eggs bind the cupcakes together so they don’t fall apart.
Vanilla enhances the flavor of the chocolate and mint.
Chopped Andes mints add extra chocolate and mint flavor.

Notes for the Best Mint Buttercream

● Butter gives the buttercream structure. Make sure it’s fully softened so you don’t end up with lumps.
● Pure mint extract adds the classic minty flavor to the icing.
● Confectioner’s sugar adds sweetness, as well as structure to the buttercream. If your sugar has large lumps, make sure to sift it!
● Green food coloring is optional but helps the cupcakes appear “minty”.

mint cupcakes

How to Make Mint Chocolate Cupcakes

Preheat the oven to 350F and line 12 muffin cups with paper liners. Set aside.
In a large bowl, whisk together the flour, sugar, cocoa, and baking powder.
In another bowl, whisk together the milk, vegetable oil, eggs, and mint extract until smooth.
Add the wet ingredients to the dry and mix just until combined.
Fold in the chopped Andes mints and mix them in gently– you don’t want to overmix the cake batter!
Divide the cake batter evenly between the prepared cupcake liners. I use a ¼ cup cookie scoop to ensure they’re all the same size.
Bake the cupcakes for 15-18 minutes, or a toothpick inserted into the center comes out clean.
Remove the cupcakes from the pan and transfer them to a wire rack and allow them to cool to room temperature before frosting.

How to Make Mint Buttercream Frosting

Add the butter and mint extract to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 1 minute, or until the butter is light and fluffy.
With the mixer on low, slowly add the confectioner’s sugar. Once all of the confectioner’s sugar has been incorporated, add the green food coloring, if using.
Turn the mixer to medium-high speed and beat until the frosting is light and fluffy– about 2 minutes. Scrape down the sides of the bowl as needed so you don’t get any pockets of butter or sugar that aren’t blended in.
Transfer the frosting to a piping bag fitted with your choice of tip.
To assemble, swirl the frosting on top of the cupcakes and then add an andes mint on top for garnish.
Enjoy immediately or store in an airtight container in the fridge for up to two days.

andes mint cupcakes

Products I love when making this cupcake recipe…

This cupcake recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade cupcakes before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this dessert recipe. (you can also SHOP MY FAVORITES in my store)

If you love this mint chocolate cupcake recipe, you’re going to love these other cupcakes too. Please click each link below to find the easy, printable recipe!

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Funfetti Cupcakes Recipe + Cream Cheese Frosting

This super delicious Funfetti Cupcakes Recipe is perfect for parties and celebrations! Light and fluffy, so much better than the box mix!

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Chocolate Covered Strawberry Cupcakes are a delicious homemade recipe topped with strawberry buttercream frosting & fresh chocolate covered strawberries!

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Carrot Cake Cupcakes with Cream Cheese Frosting & topped with OREO Carrot Cake Cookies are the perfect dessert recipe for all your spring celebrations.

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Best Bakery-Style Vanilla Cupcakes that are so easy to make at home. Perfect for parties, holidays & all celebrations. Better than anything you can buy! YUM!

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4th of July Cupcakes

This year celebrate Independence Day with these deliciously adorable 4th of July Cupcakes with homemade candy melt sparklers! They are also great served for Memorial Day, Flag Day, and Labor Day!

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Caramel Apple Cupcakes

Caramel Apple Cupcakes are made with an apple and caramel homemade cupcake recipe then topped with a delicious caramel buttercream frosting, a fresh apple wedge, and a drizzle of caramel!

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If you love this recipe for Mint Chocolate Cupcakes as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

St. Patrick's Day Mint Chocolate Cupcakes

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Print Recipe

Mint Chocolate Cupcakes

Prep Time15

Cook Time20

Total Time35

Course: Dessert, Snack

Cuisine: American

Keyword: andes mints, chocolate, cupcakes, mint

Servings: cupcakes

Ingredients

Chocolate Cupcakes

1 cup all-purpose flour
1 cup granulated sugar
½ cup cocoa powder
1 teaspoon baking powder
½ cup whole milk
½ cup vegetable oil
2 large eggs
1 teaspoon pure mint extract
1 cup chopped Andes mints

Mint Buttercream

½ cup butter softened
1 teaspoon pure mint extract
2 ½ cups confectioner’s sugar
green food coloring optional
Andes mints for garnish

Instructions

Chocolate Cupcakes

Preheat the oven to 350F and line 12 muffin cups with paper liners. Set aside.
In a large bowl, whisk together the flour, sugar, cocoa, and baking powder.
In another bowl, whisk together the milk, vegetable oil, eggs, and mint extract until smooth.
Add the wet ingredients to the dry and mix just until combined.
Fold in the chopped Andes mints and mix them in gently– you don’t want to overmix the cake batter!
Divide the cake batter evenly between the prepared cupcake liners. I use a ¼ cup cookie scoop to ensure they’re all the same size.
Bake the cupcakes for 15-18 minutes, or a toothpick inserted into the center comes out clean.
Remove the cupcakes from the pan and transfer them to a wire rack and allow them to cool to room temperature before frosting.

Mint Buttercream

Add the butter and mint extract to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 1 minute, or until the butter is light and fluffy.
With the mixer on low, slowly add the confectioner’s sugar. Once all of the confectioner’s sugar has been incorporated, add the green food coloring, if using.
Turn the mixer to medium-high speed and beat until the frosting is light and fluffy– about 2 minutes. Scrape down the sides of the bowl as needed so you don’t get any pockets of butter or sugar that aren’t blended in.
Transfer the frosting to a piping bag fitted with your choice of tip.
To assemble, swirl the frosting on top of the cupcakes and then add an andes mint on top for garnish.
Enjoy immediately or store in an airtight container in the fridge for up to two days.

St. Patrick’s Day Cake

By Kleinworth & Co Leave a Comment

There are plenty of fun St. Patrick’s Day desserts you can make but this is by far one of the most impressive while also being easy! This St. Patrick’s Day cake has layers of delicious vanilla-flavored green and white cake and drizzles of sweet green and white icing.

Not everyone is a fan of green foods, but when it comes to St. Paddy Day it’s time to get festive — after all, we’re not trying to push broccoli or kale here! Have a green beer and some sweet treats to celebrate.

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St Patricks Day Cake Mix Cookie Bars

By Kleinworth & Co Leave a Comment

St. Patrick’s Day Cake Mix Cookie Bars are tinted green, topped with cream cheese frosting and fun rainbow sprinkles for a festive dessert.

Do you love making fun and festive treats for different holidays? I sure do – especially when it comes to St. Patrick’s Day. The bright green foods paired with rainbow everything just makes me smile.

Check out how fun and easy it is to make these delicious cake mix cookie bars to help you celebrate St. Patrick’s Day this year.

PIN FOR LATER

This whip together so quickly and easily. You won’t believe just how simple they are. Plus they are super soft and chewy – making them a favorite for everyone.

These are perfect for bringing to a class party, potluck at work, or gifting to the neighbors. I liked taking them to bunco night – they were always gone in a flash.

st patrick day dessert

Here are some commonly asked questions

What are cake mix cookie bars?

These bars are a quick and easy dessert that always goes over well with friends and family. They’re made from a simple cake mix, making them a breeze to whip up.

Are Cake Mix Cookie Bars difficult to make?

No, they’re actually very easy. They are as simple as mixing the ingredients together and baking in the pan. I love them because they are as soft and chewy as a cookie -but you eliminate the need for rolling individual cookies and worrying about them flattening out too much. This makes it so simple.

st patricks day treats

How to Store St Patricks Day Cake Mix Cookie Bars

The best way to keep these bars is to either cover the pan tightly and keep it refrigerated OR transfer the bars to an airtight container and keep it refrigerated. I don’t recommend keeping it at room temperature because of the cream cheese in the frosting.

Don’t miss these other great St. Patrick’s Day Recipes

Can this recipe be doubled?

Yes – but you will still need to bake in two separate baking pans that are 9×13 each. You can double the ingredients and then divide between the two pans and then bake them side-by-side.

dessert recipes for st patricks day

Ingredients for St. Patrick’s Day Cake Mix Cookie Bars

vanilla or white cake mix
instant vanilla pudding – just the powder, don’t make the pudding.
vegetable oil
water
eggs
green food coloring

Frosting

cream cheese – the brick, not the whipped variety – room temperature
butter – room temperature
pure vanilla extract
confectioner’s sugar

Decorate

rainbow sprinkles – jimmies

Can these be made with another flavor of cake mix?

Yes – I like to use white or vanilla because it makes it easy to tint the batter to whatever color I need for the holiday I am making them for. But you can just as easily make these with chocolate cake mix and chocolate pudding for that matter.

dessert ideas for st patricks day

How to Make St Patricks Day Cake Mix Cookie Bars

Bars

Preheat the oven to 350 degrees.
Grease a 9×13 baking dish. Set aside.
Combine the cake mix, pudding mix, oil, water and eggs in a large bowl. Mix well to combine.
Spread the mixture out into the prepared dish.
Bake 22-26 minutes or until set.
Cool completely before adding the frosting and sprinkles.

Frosting

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until whipped.
Add in the butter and beat again until well blended.
Slowly mix in the vanilla and 1 cup of the confectioner’s sugar until just incorporated.
Continue adding the sugar, small portions at a time, and mixing until just incorporated.
Once the sugar is just blended in, increase the speed of the mixer and whip on high for 1-2 minutes to really aerate the frosting and get everything blended well.
You can then spread the frosting onto a cooled cake or cookies to decorate.

What can I make with rainbow sprinkles?

St. Patrick’s Day Hot Chocolate Bombs
Funfetti Cake Batter Dip
Edible Sugar Cookie Dough
Frozen Bananas
Lofthouse Sugar Cookies
Cake Batter Frosting
Birthday Sugar Cookie Bars
Homemade Funfetti Cake
Rainbow Cake

What are the best sprinkles for these cookie bars?

This is important – just because the package says “sprinkles” doesn’t necessarily mean that it is in fact sprinkles.

I see a lot of people using colored sanding sugar that is labeled as sprinkles.

This will not work as well because when that sugar gets wet – like when mixed into a moist dough or when placed in the refrigerator, it will sweat & the color will bleed out.

st patricks day treat ideas

More Great Cake Mix Recipe Ideas

Cake Mix Snickerdoodles

Red Velvet Cake Mix Cookies

Oreo Cake Mix Donuts

Red Velvet Cake Mix Crinkle Cookies

Patriotic Cake Mix Cookies

Frosted Funfetti Cake Mix Cookies

Funfetti Cake Mix Bars

Products I love when making cake mix cookie bars…

This dessert recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made cake mix cookie bars before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this bar recipe. (you can also SHOP MY FAVORITES in my store)

st patricks day cookies

If you love this easy cookie bars recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!

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Mint Chocolate Chip Ice Cream Cake is made for an epic celebration. Created with chocolate-covered ice cream bars, Oreos, and hot fudge!

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Irish Cream Macarons

These delicate cookies sandwiched together with Irish cream filling make these Irish Cream Macarons a special treat for St. Patrick’s Day.

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No-Bake Chocolate Mint Lush Dessert

You’ll love this No-Bake Chocolate Mint Lush Dessert made with layers of crushed oreo, chocolate and mint pudding, and whipped cream.

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Jello Poke Cake

This green Jello Poke Cake is a fun and easy dessert for spring holidays like St. Patrick’s Day and Easter! Bright, cheery, and delicious!

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Lucky Charm Treats

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Mint Chocolate Chip Cake

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Rainbow Truffles Recipe

This Rainbow Truffles Recipe is the perfect no-bake treat for rainbow lovers! Made with cake mix & cream cheese, they’re easy & so tasty too! Make them for parties, St. Patrick’s Day & more.

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Andes Mint Cookies

Andes Mint Cookies are super soft green cake mix cookies packed with your favorite Andes mint chocolate pieces and mint morsels. So good!

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Rainbow St. Patrick’s Day Cake

Rainbow St. Patrick’s Day Cake is super easy to make & the perfect dessert for your St. Patrick’s Day celebrations! Plus it’s topped with MARSHMALLOWS!

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More Cookie Bar Recipes

If you love this recipe for St Patricks Day Cake Mix Cookie Bars as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

Print Recipe

St. Patrick's Day Cake Mix Cookie Bars

St. Patrick's Day Cake Mix Cookie Bars are tinted green, topped with cream cheese frosting and fun rainbow sprinkles for a festive dessert.

Prep Time12

Cook Time26

Total Time38

Course: Dessert

Cuisine: American

Keyword: cake mix, cookie bars, frosted, rainbow, st patrick's day

Servings: bars

Ingredients

Bars

1 box vanilla or white cake mix
1 box instant vanilla pudding 3.4 ounces - just the powder, don't make the pudding.
¾ cup vegetable oil
¼ cup water
2 large eggs
20 drops green food coloring

Frosting

8 ounces cream cheese – the brick, not the whipped variety – room temperature
½ cup butter 1 stick – room temperature
1½ tsp pure vanilla extract
2½ cups confectioner’s sugar

Decorate

1/4 cup rainbow sprinkles - jimmies

Instructions

Bars

Preheat the oven to 350 degrees.
Grease a 9x13 baking dish. Set aside.
Combine the cake mix, pudding mix, oil, water and eggs in a large bowl. Mix well to combine.
Spread the mixture out into the prepared dish.
Bake 22-26 minutes or until set.
Cool completely before adding the frosting and sprinkles.

Frosting

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until whipped.
Add in the butter and beat again until well blended.
Slowly mix in the vanilla and 1 cup of the confectioner’s sugar until just incorporated.
Continue adding the sugar, small portions at a time, and mixing until just incorporated.
Once the sugar is just blended in, increase the speed of the mixer and whip on high for 1-2 minutes to really aerate the frosting and get everything blended well.
You can then spread the frosting onto a cooled cake or cookies to decorate.

Mint Chocolate Chip Ice Cream Cake

By Kleinworth & Co Leave a Comment

Mint Chocolate Chip Ice Cream Cake is made for an epic celebration. Created with chocolate-covered ice cream bars, Oreos, and hot fudge!

Each year my kids try to stump me by asking for a new “over the top” birthday cake. This year my son asked me for an ice cream cake and since his favorite flavor is mint chip – I decided to go all out.

After scouring mom’s old cake books for inspiration, I ended up coming across a fun ice cream cake online made with ice cream sandwiches – it’s over on Tastemade. (see link below)

I put my own twist on their cake since I knew I wanted mint ice cream, a whole lot more chocolate, and then, of course – I wanted it to be much taller than their cake. I’m all about a BIG birthday cake.

The overall idea is the same but I absolutely LOVE how it turned out. It was BOLD and fit the occasion perfectly.

We had a whirlwind of a weekend with him driving the 9 hours home on Friday, spending Saturday dealing with a car issue during the day, driving 90 min back to CDA for an event that night, and then having a very quick birthday celebration before he headed back to Boise on Sunday. It was fast but fun.

chocolate mint ice cream cake

Here are some commonly asked questions

Can this be made with another type of ice cream?

Yes – if you want to make this in a different flavor of ice cream, maybe use different Klondike bars or even a different type of ice cream sandwich altogether – that will work just fine. Just make sure the size is cut to fit in the pan.

Can the crust be made with another type of cookie?

The crust can be made with another type of cookie if you like. You may need to add a little melted butter or additional milk to help bind the crumbs together since the creamy filling in the Oreos does help to pull the crust together so it doesn’t fall apart.

ice cream cake recipe

Can I use homemade whipped cream?

Homemade whipped cream can be used, but you will need to stabilize it first. Regular whipped cream, whether it is homemade or from the squirty can will deflate and basically melt right off your cake.

Can this be made smaller?

Absolutely. If you don’t need a huge cake, you can try reducing the ingredients and making it in a smaller springform pan. You can also just leave the slices individually wrapped and frozen and enjoy the pieces over the next several months.

mint ice cream cake

Ingredients for Mint Chocolate Chip Ice Cream Cake

mint Klondike ice cream bars
mint Oreo cookies – divided
milk
hot fudge
mint chip ice cream
whipped topping
finely grated chocolate for dusting on top – optional

Do I have to use a springform pan?

Not necessarily. Overall it does make it easier to remove the cake from the pan and to work with it. But if you don’t have one you can use a regular pan and then line it with parchment. This way you can use the paper that hangs over to pull the cake up and out of the pan for the rest of the decorating.

mint chip ice cream cake

How to Make a Mint Chocolate Chip Ice Cream Cake

Line a large baking sheet with parchment.
Working quickly – unwrap all of the ice cream bars and slice them in half. Place them on the prepared baking sheet. (You should have 44 half bars). Place them back in the freezer until you are ready to use.
Crush 20 of the Oreo cookies in a food processor until you have fine crumbs. (Use the whole cookie including the filling)
Stir in the milk and mix until the crumbs are moist.
Spread the mixture into the bottom of a springform pan and press into a smooth, even layer.
Heat the hot hudge for a few seconds so it is easier to pour and spread. Then spread it into an even layer on top of the Oreo crust.
Place the crust in the freezer to set for about 15 minutes.
Once the crust has set, remove it and the cut ice cream sandwiches from the freezer.

How to Assemble an Ice Cream Cake

Working very quickly – begin to assemble the sandwiches in the pan, standing them upright, working in circles until all of the sandwiches have been placed in the pan. They should fit pretty tightly.
Return to the freezer to reharden the ice cream for at least 1 hour.
Remove the carton of ice cream from the freezer and allow it to soften. Once it has softened to the point where you can spread it, remove the assembled cake from the freezer.
Remove the outer ring of the springform pan from the cake.
Wrap the cake in the clear, plastic cake collar. This will help you to get a taller cake when adding the ice cream layer.
Once the collar is secure, spread the softened ice cream on top in an even layer. Return to the freezer to reharden for 1-2 hours.
While the cake is refreezing – thaw the whipped topping. I have found that it is bestto thaw in the refrigerator. Things like thawing at room temperature and over-mixing tend to make it deflate, making it difficult to spread it onto a cake.

How to Decorate an Ice Cream Cake

Remove the cake from the freezer, remove the cake collar and spread the thawed whipped topping on around the top and sides, smoothing out as best as possible.
Press some crushed Oreos onto the sides of the cake.
Pipe additional swirls of whipped topping on top of the cake and garnish with Oreo cookies.
At this point you can add any sprinkles or other toppings you want.
Keep frozen until ready to serve.

mint chocolate ice cream

Products I love when making this ice cream cake…

This ice cream cake recipe is SUPER delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made an ice cream cake before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this dessert recipe. (you can also SHOP MY FAVORITES in my store)

If you love this ice cream cake recipe, you’re going to love these other frozen treats too. Please click each link below to find the easy, printable recipe!

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Cookie Ice Cream Sandwiches start with deliciously chewy, buttery homemade chocolate chip cookies, then they’re sandwiched together with ice cream & coated with sprinkles! So good!

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Frozen Bananas

It’s time for all your favorite summer foods. Things like these chocolate covered Frozen Bananas top the favorites list for sure.

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Coffee Ice Cream – No Churn

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How to Make a Chocolate Milkshake

Learn How to Make a Chocolate Milkshake with this easy-to-follow recipe. You can make all different types of milkshakes using simple ingredients, including your favorite flavor of ice cream. It’s the perfect treat for any occasion or any time of year!

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Chocolate Malted Crunch Ice Cream

Chocolate Malted Crunch Ice Cream, just like your favorite childhood Thrifty Ice Cream flavor. This easy summer dessert is simply the best homemade ice cream flavor EVER!

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Chocolate Malted Crunch Ice Cream - Just like you remember from Thrifty {on Kleinworth & Co. www.kleinworthco.com}

Dirty Pineapple Whip Pops

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Circus Animal Cookie Ice Cream

This Circus Animal Cookie Ice Cream is a simple, no churn recipe that will bring back all those great childhood memories with those colorful, fudge covered cookies.

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If you love this recipe for Mint Chocolate Chip Ice Cream Cake as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

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Print Recipe

Mint Chocolate Chip Ice Cream Cake

Mint Chocolate Chip Ice Cream Cake is made for an epic celebration. Created with chocolate-covered ice cream bars, Oreos, and hot fudge!

Prep Time45

Re-Chill/Freezing Time6

Course: Dessert

Cuisine: American

Keyword: cake, ice cream, mint chocolate chip

Servings:

Equipment

9″ springform pan
Food Processor
Clear plastic cake collar
Offset spatula

Ingredients

22 mint Klondike ice cream bars
28-30 mint Oreo cookies – divided
2 tbsp milk
6 ounces hot fudge
48 ounces mint chip ice cream
24 ounces whipped topping
finely grated chocolate for dusting on top – optional

Instructions

Line a large baking sheet with parchment.
Working quickly – unwrap all of the ice cream bars and slice them in half. Place them on the prepared baking sheet. (You should have 44 half bars). Place them back in the freezer until you are ready to use.
Crush 20 of the Oreo cookies in a food processor until you have fine crumbs. (Use the whole cookie including the filling)
Stir in the milk and mix until the crumbs are moist.
Spread the mixture into the bottom of a springform pan and press into a smooth, even layer.
Heat the hot hudge for a few seconds so it is easier to pour and spread. Then spread it into an even layer on top of the Oreo crust.
Place the crust in the freezer to set for about 15 minutes.
Once the crust has set, remove it and the cut ice cream sandwiches from the freezer.
Working very quickly – begin to assemble the sandwiches in the pan, standing them upright, working in circles until all of the sandwiches have been placed in the pan. They should fit pretty tightly.
Return to the freezer to reharden the ice cream for at least 1 hour.
Remove the carton of ice cream from the freezer and allow it to soften. Once it has softened to the point where you can spread it, remove the assembled cake from the freezer.
Remove the outer ring of the springform pan from the cake.
Wrap the cake in the clear, plastic cake collar. This will help you to get a taller cake when adding the ice cream layer.
Once the collar is secure, spread the softened ice cream on top in an even layer. Return to the freezer to reharden for 1-2 hours.
While the cake is refreezing – thaw the whipped topping. I have found that it is bestto thaw in the refrigerator. Things like thawing at room temperature and over-mixing tend to make it deflate, making it difficult to spread it onto a cake.
Remove the cake from the freezer, remove the cake collar and spread the thawed whipped topping on around the top and sides, smoothing out as best as possible.
Press some crushed Oreos onto the sides of the cake.
Pipe additional swirls of whipped topping on top of the cake and garnish with Oreo cookies.
At this point you can add any sprinkles or other toppings you want.
Keep frozen until ready to serve.

Notes

Inspired by the Ice Cream Sandwich Zebra Cake by Tastemade

Chocolate Mint Lush Dessert

By Kleinworth & Co Leave a Comment

You’ll love this No-Bake Chocolate Mint Lush Dessert made with layers of crushed oreo, chocolate and mint pudding, and whipped cream.

It’s no secret – we love an easy no-bake treat around here. Since we also really love mint and the season is giving us a reason to go all-in on the mint recipes – we decided to whip up this super simple mint lush that I know you’ll love as much as we do.

Check out all those super tasty layers – they will make you swoon!

(if you love lemon this time of year – don’t miss my Lemon Lush Dessert too)

I don’t know about you – but in my world – chocolate and mint are made for each other. So this mint lush recipe was a no-brainer.

It seems fitting for early spring – this one is perfect for not only the St. Patrick’s Day celebrations but you can also easily serve this for Easter too.

no bake mint dessert

Here are some commonly asked questions

Can this be made with whipped topping?

Yes – if you don’t want to make your own stabilized whipped cream for the top layer – you can definitely use thawed whipped topping instead.

Can I make the bottom layer out of brownie instead of Oreo?

You bet – that would be absolutely delicious. Keep in mind that the recipe will no longer be a no-bake recipe when you have to bake the brownie layer and brownies tend to get quite firm when they are cold.

However – you could use pre-prepared brownies from the bakery at the market and keep this no-bake easy.

Can this Lush be frozen?

Yes, you can freeze lush – just make sure your dish is freezer-safe and you have the top tightly sealed with plastic wrap and/or a lid. Freeze for up to 3 months.

Thaw in the refrigerator overnight. Keep in mind that the added moisture from freezing might cause some separation in the layers or they might not be as firm when serving.

chocolate mint dessert

Can this be made non-alcoholic?

Absolutely! That part is easy. You can eliminate creme de menthe and use 1-2 tsp of mint extract if you want a non-alcoholic dessert.

If using mint extract – you can add several drops of food coloring until you reach the desired shade of green – be sure to keep in mind that the color will intensify over time. You can also add in a splash of milk to thin the mixture if it is too thick to spread without the creme de menthe.

What is the best way to serve mint lush?

Be sure to keep refrigerated until ready to serve. You need those layers to be firm enough that they keep their shape when cutting and removing from the pan. Always serve chilled.

lush mint

ingredients for No-Bake Chocolate Mint Lush Dessert

Ingredients for Mint Lush

Chocolate Layer

instant chocolate pudding + you will need 2 cups of milk

Crust

Oreo cookies
unsalted butter melted

Cream Cheese Layer

cream cheese softened
confectioner’s sugar
creme de menthe

Whipped Cream Layer

heavy cream
confectioner’s sugar

You can use mint Oreos for added mint flavor!

mint chocolate desserts

how to make No-Bake Chocolate Mint Lush Dessert

How to Make Mint Lush

In a medium mixing bowl, prepare the pudding according to directions on the box.
Place in the refrigerator until ready to use.
Place Oreos in the food processor and process until you have medium-fine crumbs.
Transfer the crumbs into a medium bowl and mix with the melted butter.
Press the crumb mixture evenly into the bottom of 8×8 baking dish (saving approximately 1/4 cup of the mixture for sprinkling on top once it is assembled of desired).
Place in refrigerator to set.
While bottom sets, make cream cheese layer by beating together the cream cheese and confectioner’s sugar until creamy.
Add creme de menthe and mix until blended together well. If using mint extract – you can add several drops of food coloring until you reach the desired shade of green – keeping in mind that the color will intensify over time. You can also add in a splash of milk to thin the mixture if it is too thick to spread without the creme de menthe.
Chill in the refrigerator.
Make the whipped cream by whipping together the heavy cream and confectioner’s sugar until medium peaks form. Set aside.
Remove all of the ingredients from the refrigerator and begin assembling the dessert.
Evenly spread the cream cheese layer onto the Oreo crust, then gently spread pudding layer on top of the cream cheese, and then top with whippied cream layer. Refrigerate for at least two hours.
Sprinkle with remaining Oreo crumbs on top (if Desired) when ready to serve.

How to Store Leftover Mint Lush

Place a piece of foil or plastic wrap on top of the pan, or use a pan with a lid – cover and keep refrigerated for up to 3 days.

mint dessert

Products I love when making this easy no-bake dessert…

This mint lush recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made homemade lush dessert before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this easy treat recipe. (you can also SHOP MY FAVORITES in my store)

If you love this Easy Chocolate Mint Lush Dessert recipe, you’re going to love these other no-bake treats too. Please click each link below to find the easy, printable recipe!

No-Bake Cheesecake Cups

No-Bake Cheesecake Cups are a quick dessert recipe perfect for any occasion. These ones are patriotic for the 4th of July! Definitely the BEST cheesecake in a jar- ever!

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No-Bake Chocolate Haystacks

No-Bake Chocolate Haystacks are a classic holiday treat. They are easy to make with just 4 ingredients, PLUS they keep well when included in care packages.

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No-Bake Chocolate Haystacks made with white choclate

No-Bake Peppermint Cheesecake

No-Bake Peppermint Cheesecake with a chocolate cookie crust, crushed candy canes & finely grated dark chocolate is perfect for the busy holiday season. Such an easy & delicious dessert that everyone loves!

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How to make No-Bake Peppermint Cheesecake

No-Bake Oreo Cheesecake

No-Bake Oreo Cheesecake is a simple & easy dessert recipe for OREO & cheesecake lovers alike. Perfect for parties, holidays & potlucks. It’s delicious!

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Banana Split Cake

Banana Split Cake is an easy no-bake dessert that’s perfect for any occasion. Quick to make, great for birthdays, BBQs, game day & more!

Check out this recipe

Dirt Cake Recipe

This Dirt Cake Recipe is made with crushed Oreo cookies layered with a luscious pudding mixture. It’s the easiest no-bake dessert around!

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Peanut Butter Pie

If you love peanut butter then this no-bake peanut butter pie will be your new favorite dessert. Simple & easy no-bake goodness that everyone will love.

Check out this recipe

Homemade Crunch Bars

Homemade Crunch Bars are an easy to make 3-ingredient recipe. If you love rich, chocolaty crisp candy bars, you will love this quick no-bake recipe.

Check out this recipe

No-Bake Pecan Pie Cheesecake

This easy to make No-Bake Pecan Pie Cheesecake is rich and decadent making it the perfect dessert for any holiday or occasion.

Check out this recipe

best recipe for No-Bake Pecan Pie Cheesecake

If you love this recipe for No-Bake Chocolate Mint Lush Dessert as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

CONNECT WITH YUMMI HAUS!

Be sure to follow me on my social media, so you never miss a post!

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Print Recipe

No-Bake Chocolate Mint Lush Dessert

You’ll love this No-Bake Chocolate Mint Lush Dessert made with layers of crushed oreo, chocolate and mint pudding, and whipped cream.

Prep Time30

Chill2

Total Time2 30

Course: Dessert, Snack

Cuisine: American

Keyword: chocolate, dessert, lush, mint, no-bake

Servings: squares

Ingredients

Chocolate Layer

1 package instant chocolate pudding + you will need 2 cups of milk

Crust

20-25 Oreo cookies
¼ cup unsalted butter melted

Cream Cheese Layer

8 ounces cream cheese softened
1 cup confectioner’s sugar
¼ cup creme de menthe

Whipped Cream Layer

1½ cups heavy cream
¼ cup confectioner’s sugar

Instructions

In a medium mixing bowl, prepare the pudding according to directions on the box.
Place in the refrigerator until ready to use.
Place Oreos in the food processor and process until you have medium-fine crumbs.
Transfer the crumbs into a medium bowl and mix with the melted butter.
Press the crumb mixture evenly into the bottom of 8×8 baking dish (saving approximately 1/4 cup of the mixture for sprinkling on top once it is assembled of desired).
Place in refrigerator to set.
While bottom sets, make cream cheese layer by beating together the cream cheese and confectioner’s sugar until creamy.
Add creme de menthe and mix until blended together well. If using mint extract – you can add several drops of food coloring until you reach the desired shade of green – keeping in mind that the color will intensify over time. You can also add in a splash of milk to thin the mixture if it is too thick to spread without the creme de menthe.
Chill in the refrigerator.
Make the whipped cream by whipping together the heavy cream and confectioner’s sugar until medium peaks form. Set aside.
Remove all of the ingredients from the refrigerator and begin assembling the dessert.
Evenly spread the cream cheese layer onto the Oreo crust, then gently spread pudding layer on top of the cream cheese, and then top with whippied cream layer. Refrigerate for at least two hours.
Sprinkle with remaining Oreo crumbs on top (if Desired) when ready to serve.

Notes

*You can eliminate creme de menthe and use 1-2 tsp of mint extract if you want a non-alcoholic dessert.

*Oreo crumbs can be substituted for the oreo cookies.

*Serve within 3 days for the best taste.

Easy Chocolate Truffles

By Kleinworth & Co 1 Comment

This easy chocolate truffles recipe is rich, decadent, and delicious with just a handful of ingredients. Perfect for any occasion – whether it’s a holiday, a friend’s birthday, or just because.

Are you ready for a super simple dessert that makes the perfect gift? These crazy easy truffles can be made in no time and always bring big smiles.

What I love about them is they seem so fancy, so they are perfect for a special occasion. But no one will ever know just how quickly you were able to make them. They are always the first thing to disappear when I bring them to parties.

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Chocolate Chip Cupcakes

By Kleinworth & Co Leave a Comment

This easy-to-make, homemade Chocolate Chip Cupcakes recipe is the perfect dessert for parties, birthdays, and celebrations. They’re a favorite!

Bite into the perfect combination of vanilla and chocolate with these irresistible Chocolate Chip Cupcakes! These cupcakes are light, fluffy, and generously studded with mini chocolate chips.

Whether it’s for a special occasion or simply to satisfy a sweet craving, these delightful cupcakes are sure to hit the spot.

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Valentine Pretzels

By Kleinworth & Co Leave a Comment

These Valentine pretzels bring together festively colored candy and crunchy pretzels for the ultimate sweet and salty combination. They’re one of my favorites to make around Valentine’s Day.

I like to keep these around the house for snacking but they also make great gifts. Just pop them into little cellophane bags, then tie the bag closed with a pretty ribbon — they’re great for class parties or teacher gifts.

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Best Chocolate Cheesecake

By Kleinworth & Co Leave a Comment

This is the Best Chocolate Cheesecake recipe ever! Perfectly rich, and creamy texture, made with real chocolate, and absolutely decadent. Easy to make and perfect for holidays and special occasions.

Who loves cheesecake? I’m here raising both hands. This chocolate cheesecake tastes like chocolate heaven in your mouth.

So rich, decadent – with that perfect creamy texture and that sweet Oreo crust. This recipe is perfect for all you chocolate lovers out there.

When I met the hubs one of the first things I learned about him was just how passionate he is about cheesecake. His grandmother told me that I had to make him a cheesecake every single year for his birthday.

No problem – she taught me how to make her quick no-bake version at the time. But I love a good New York-style cheesecake and started changing things up.

Over the years I have come up with some pretty amazing cheesecake recipes – like this New York-Style Oreo Cheesecake and this No-Bake Pecan Pie Cheesecake. But, sometimes a girl has to get some chocolate – which is where this chocolate version comes in.

It’s simple to make and oh so amazingly delicious! I know you’ll love it as much as I do.

chocolate cheesecake

Here are some commonly asked questions

What is a Springform Pan?

A Springform Pan is the perfect baking pan for any type of cheesecake. They are unique because they have removable sides that allow you to easily get your cake out without breaking it.

How to store Chocolate Cheesecake?

This cheesecake stores well for up to 5 days in the fridge. This cheesecake can also be frozen and kept for up to 6 months as long as it has been in an airtight container.

Where did cheesecake originate?

Although many believe it was invented in New York, cheesecake actually originated in Greece over 4000 years ago. They would pound cheese into a thick paste and sweeten it with honey before combining it with wheat dough to make a crust.

It is similar to the cheesecakes we know today and I am so glad they thought to make something so delicious that we enjoy today.

chocolate truffle cake design

Why is my filling lumpy?

The lumpy filling is caused by the cream cheese being too cold. When you combine the remaining dry and room-temperature ingredients to the chilly cream cheese, it won’t properly blend with them, leaving tiny lumps of cream cheese throughout the mixture.

Can graham cracker crumbs be used for the crust?

Yes, they are edible. You may use approximately 9 full-sized graham crackers (the rectangle) instead of Oreo cookies if you don’t want to. You can also substitute another cookie with a solid crumble for variety.

What type of chocolate is used in chocolate cheesecake?

Chocolate Cheesecake can be made with either semi-sweet or in some cases dark chocolate. If you prefer a sweeter Chocolate Cheesecake, choose semi-sweet chocolate chips. If you prefer to tone down the sweetness of this chocolate dessert then use good-quality dark chocolate instead of semi-sweet chocolate chips.

Keep in mind that a lot of the creamy texture comes from the fat that is in the chocolate – so the darker the chocolate, the less creamy it will be.

baked chocolate cheesecake

Ingredients for Chocolate Cheesecake

creme-filled chocolate sandwich cookies – crushed to fine crumbs
butter – melted
cream cheese softened
sweetened condensed milk
vanilla
semi-sweet chocolate chips
eggs

Can I use fat-free cream cheese?

Cheesecake isn’t really considered diet food. It is rich and creamy because of the full fat that is in the cream cheese.

Because of this, I don’t recommend using a low-fat or fat-free product to make this recipe.

Ingredients for Chocolate Ganache Topping

semi sweet chocolate chips
heavy whipping cream
white chocolate chips
Assorted Lindor truffles – if desired

chocolate cheese cake

How to Make Chocolate Cheesecake

Preheat the oven to 300 degrees.
Combine the cookie crumbs and melted butter, mixing until the crumbs resemble wet sand.
Press onto bottom of a 10-inch springform pan. Place in the freezer until you are ready to fill it. This helps to solidify the crust.
Beat the cream cheese, sweetened condensed milk and vanilla in a large bowl with the mixer until blended.
Melt the 12 ounces of semi-sweet chocolate chips in a microwave-safe bowl in 30 second increments until they are all melted and the chocolate is smooth.
Add in the melted chocolate to the cream cheese mixture and mix well. Sometimes this works best if you allow it to cool slightly so the temperature is closer to the mixture.
Add the eggs, 1 at a time, mixing on low speed after each one just until blended.
Remove the prepared crust from the freezer and then pour the cream cheese mixture over the crust.
Bake for 1 hour 5 min or until center is almost set but still slightly jiggly.
Run a knife around the rim of the pan to loosen the cake while it is still hot and then cool completely before removing the rim.

How to Make Chocolate Ganache Topping and Decorate

Place the chocolate chips in a medium glass bowl. Set aside.
Heat up the heavy cream in a small saucepan on the stove or in a glass bowl in the microwave – until just simmering – not boiling.
Pour the hot cream over the 6 ounces of semi sweet chocolate chips in the other glass bowl and let it sit for 2 minutes to melt and soften the chocolate. Stir till smooth.
Pour the creamy chocolate mixture over the top of the cheesecake.
Refrigerate the cheesecake for at least 4 hours.
Before serving, melt the white chocolate chips in a microwave-safe bowl in 30 second increments until melted and smooth.
Drizzle the melted white chocolate over the cheesecake.
Decorate with the truffles – if desired.

Why do the ingredients need to be at room temperature?

Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter. You want everything evenly disbursed for the perfect texture.

When your dairy products are at room temperature, they can create an emulsion. It’s essential to have an emulsion because air gets trapped, so the baked goods expand and get fluffy as it bakes.

triple chocolate cheesecake

Can I use another topping?

That’s what I love about this cheesecake – it is so versatile. So the chocolate cheesecake is the base – then you can add whatever toppings you like.

Sometimes we do Oreo cookies to match the crumb layer. But you can do whole or crushed cookies of any type, add pieces of your favorite candies or brownies. The sky is the limit.

Just be sure that if they have a colored candy coating – like M&M’s or Sixletes that you add those after the cheesecake has been refrigerated and just before serving. The colors tend to bleed and sweat when expose to the cold air of the refrigerator – which is very unappealing.

PRO TIPS FOR THIS CHEESECAKE

Start off with really room-temperature cream cheese. Leave it out on the counter when you are making breakfast and it should be the perfect temperature after a couple of hours, depending on the temperature of your house. If the cream cheese is too firm the batter will not be smooth.
Don’t be alarmed if your cheesecake seems underdone after an hour of baking, it will firm up as it cools. Don’t over-bake.
Make sure to CHILL for an adequate amount of time. One time I was too impatient and tried to serve a cheesecake before it had fully chilled. It was warm on the inside – which I can tell you – is just gross when eating. Not only that – you need it to be chilled so that it will hold together. Slicing and serving a warm cheesecake creates a huge mess because the slices just sort of fall apart and you just have a plate of goo. I always plan ahead for cheesecake and refrigerate overnight.

How do I cut Chocolate Cheesecake?

When you can just press down with your knife without “sawing” with a serrated blade, cheesecakes cut the most neatly. Next, wash the knife in hot water (or put it in a large cup of heated water) and dry it off. Insert the blade’s tip into the center of your cheesecake and press it down and in. You can also slice your cheesecake using cheese wire or dental floss to get clean, smooth pieces. Remember that slice sizes are determined by the size of your cake.

Do I have to use a springform pan?

Well, yes and no. If you want a traditional round and tall cheesecake like you see here, then the answer is yes. Without being able to remove the sides of the pan as you do with a springform, you won’t be able to remove the cheesecake and keep it in slices.

However, if you want to make this in a 9×13 shallow pan, that would work too. When working with a more shallow pan and cutting into bars instead of slices, the cheesecake is easier to remove and serve.

recipe chocolate truffle cake

Products I love when making cheesecake…

This chocolate cheesecake recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade cheesecake before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this chocolate dessert recipe.

Mixer

10″ Springform Pan

chocolate oreo cheesecake

If you love this easy recipe for chocolate cheesecake, you’re going to love these other chocolate treats too. Please click each link below to find the easy, printable recipe!

Best Chocolate Chip Cookie Recipe

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Chocolate Macaron Recipe

This is the most delicious Chocolate Macaron Recipe with a creamy salted caramel filling. Perfect for gift-giving, holidays, and more.

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macaron cookies - chocolate salted caramel

Easy Chocolate Covered Strawberries

Impress friends & loved ones with these super Easy Chocolate Covered Strawberries. Just 2 ingredients + desired decorations. Great for holidays like Valentine’s Day, Easter & Mother’s Day. Perfect gifts for co-workers & neighbors, & the perfect dessert for celebrations like bridal & baby showers!

Check out this recipe

Soft Chocolate Sugar Cookies

These super Soft Chocolate Sugar Cookies (or Rudolph Cookies during the holiday season) are incredibly easy to make! You’ll love them!

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Homemade Chocolate Pudding

Homemade Chocolate Pudding is an easy chocolate pudding from scratch recipe that is sinfully rich & decadent. Better than any box mix – oh so good!

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Dark Chocolate Meringues

Dark Chocolate Meringues are an easy meringue recipe made with just 4 ingredients. Such pretty cookies with a delicious light & airy texture!

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World’s Best Chocolate Cake

Rich, moist & decadent. It truly is the World’s Best Chocolate Cake recipe. This 3-layer chocolate cake recipe, it’s just perfect for birthdays & holidays.

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Chocolate M&M Cookies

Chocolate M&M Cookies are an easy no-chill cookie recipe. Packed with M&M’s & super soft and chewy – perfect for any occasion. Made super dark without food coloring – making them perfect for Halloween.

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Other Chocolatey Desserts

Easy Chocolate Truffles

Chocolate Covered Strawberries

Chocolate Raspberry Cake

Decadent Chocolate Ganache Tart

If you love this recipe for Chocolate Cheesecake as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

CONNECT WITH YUMMI HAUS!

Be sure to follow me on my social media, so you never miss a post!

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rich and creamy cheesecake with chocolate

Print Recipe

Best Chocolate Cheesecake

This is the Best Chocolate Cheesecake recipe ever! Perfectly rich, and creamy texture, made with real chocolate, and absolutely decadent. Easy to make and perfect for holidays and special occasions.

Prep Time20

Cook Time1 5

Chill4

Total Time5 25

Course: Dessert

Cuisine: American

Keyword: cheesecake, chocolate

Servings: slices

Equipment

Mixer
10″ Springform Pan

Ingredients

18 creme-filled chocolate sandwich cookies crushed to fine crumbs
2 tablespoons butter melted
32 ounces cream cheese softened (four: 8 oz blocks)
14 oz. sweetened condensed milk
2 teaspoons vanilla
12 ounces semi-sweet chocolate chips
4 eggs

Topping

6 ounces semi sweet chocolate chips
¼ cup heavy whipping cream
½ cup white chocolate chips
Assorted Lindor truffles – if desired

Instructions

Preheat the oven to 300 degrees.
Combine the cookie crumbs and melted butter, mixing until the crumbs resemble wet sand.
Press onto bottom of a 10-inch springform pan. Place in the freezer until you are ready to fill it. This helps to solidify the crust.
Beat the cream cheese, sweetened condensed milk and vanilla in a large bowl with the mixer until blended.
Melt the 12 ounces of semi-sweet chocolate chips in a microwave-safe bowl in 30 second increments until they are all melted and the chocolate is smooth.
Add in the melted chocolate to the cream cheese mixture and mix well. Sometimes this works best if you allow it to cool slightly so the temperature is closer to the mixture.
Add the eggs, 1 at a time, mixing on low speed after each one just until blended.
Remove the prepared crust from the freezer and then pour the cream cheese mixture over the crust.
Bake for 1 hour 5 min or until center is almost set but still slightly jiggly.
Run a knife around the rim of the pan to loosen the cake while it is still hot and then cool completely before removing the rim.

Topping

Place the chocolate chips in a medium glass bowl. Set aside.
Heat up the heavy cream in a small saucepan on the stove or in a glass bowl in the microwave – until just simmering – not boiling.
Pour the hot cream over the 6 ounces of semi sweet chocolate chips in the other glass bowl and let it sit for 2 minutes to melt and soften the chocolate. Stir till smooth.
Pour the creamy chocolate mixture over the top of the cheesecake.
Refrigerate the cheesecake for at least 4 hours.
Before serving, melt the white chocolate chips in a microwave-safe bowl in 30 second increments until melted and smooth.
Drizzle the melted white chocolate over the cheesecake.
Decorate with the truffles – if desired.

Strawberry Fudge

By Kleinworth & Co Leave a Comment

This easy strawberry fudge recipe brings together sweet buttercream, strawberry extract, and colored candy melts to create a beautiful red and pink strawberry fudge. It’s perfect for Valentine’s day but I enjoy it any time of year!

What I love about this simple recipe is that it’s a quick no-bake fudge. There’s no candy thermometer or double boiler to use here!

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Classic Peanut Butter Cookies

By Kleinworth & Co 6 Comments

This recipe for Classic Peanut Butter Cookies is simply the best for soft, chewy, and delicious cookies – straight out of great-grandma’s recipe tin. Best of all – these are an easy, NO-CHILL recipe!

This cookie recipe is so packed with peanut butter flavor. They are so delicious, making them a favorite among children and adults alike!

You just can’t go wrong with a soft and chewy peanut butter cookie. These have a light outer coating of granulated sugar that gives them the perfect crisp on the outside while having the most delicate crumble on the inside.

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PIN FOR LATER

I spent some time over the past few months going through old boxes of heirlooms we have collected from family over the years. I was thrilled to find another one of my great-grandmother’s recipe tins.

There were so many recipes that I remembered from my childhood – I knew I had to make one of her great recipes that same day.

chewy peanut butter cookies

The family voted on her Classic Peanut Butter Cookies since I knew that the recipe had been passed down to her from her great grandmother – making it AT LEAST 5 generations old.

After a couple of batches keeping the recipe as written – I made a couple of tweaks to subsequent batches until I finally ended up with this one that I know you’ll love. It is peanut butter perfection!

These classic, chewy peanut butter cookies are just what you need for your next cookie swap, potluck, or party!

soft peanut butter cookies

Here are some commonly asked questions

How to store these peanut butter cookies

The ideal storage place for these is in an airtight container at room temperature. You may also wrap each cookie individually in plastic wrap or a zip-top bag and store them in the freezer for up to a month.

Tips for the best Peanut Butter Cup Cookies

Roll the dough in sugar before baking to give a sweet crust to the outside.
Underbake to keep them soft.
Try adding white chocolate chips, Rolo’s, mini Butterfingers, or mini Snicker’s
Swap out the creamy peanut butter with crunchy.
Decorate with Peanut Butter Frosting.
Don’t use natural peanut butter – you need the oils and fats in a standard peanut butter.

Do I need to chill the dough?

For this particular cookie recipe, it isn’t necessary. However, if you love your peanut butter cookies to be really thick and round, you can chill the dough for an hour or two to help slow the spread of the dough as it bakes. But in my opinion – these are perfect as they are.

recipe for peanut butter cookies

Ingredients for Peanut Butter Cookies

creamy peanut butter
butter – melted
granulated sugar
firmly packed brown sugar
large egg
powdered vanilla extract
all-purpose flour
baking powder
table salt

Can this recipe be doubled?

You can, and we do it often. The dough will work just fine when doubled. We encourage you to make a double batch when making these cookies to give as gifts.

best peanut butter cookies recipe

How to Make Classic Peanut Butter Cookies

Preheat the oven to 350 degrees.
Line a baking sheet with parchment paper and set aside.
Combine melted butter, peanut butter, granulated sugar, brown sugar, egg and vanilla powder in a large mixing bowl. Beat well until fully combined and creamy.
Add flour, baking powder and salt – stir to combine.
Portion out and roll the dough to form a ball.
Roll the ball in a small bowl of the remaining granulated sugar and then place on the prepared baking sheet.
Flatten with a fork – making a crosshatch pattern.
Bake 13-15 minutes or until edges begin to become slightly darker brown.
Allow to cool for at least 10 minutes on the baking sheet before serving.

Should I use salted or unsalted butter?

This is really a personal preference. If you are happy with just a little salt to cut the sweetness, then use salted butter.

I usually use whatever I have on hand & I really don’t pay too close attention to what butter I have. But I typically keep salted butter on hand & I love that little bit of extra salt with the sweet in this recipe.

These days with groceries being more difficult to find – I basically get whatever the store has available at the time and make it work.

simple peanut butter cookies

Can the cookies be made ahead of time?

They may be baked ahead of time. Let the baked cookies cool to room temperature if you’d like to make them ahead of time. Then store them in an airtight container for up to three days before serving.

Don’t miss these great peanut butter recipes!

No-Bake Peanut Butter Pie
Peanut Butter Cup Cookies
Chocolate Chip Peanut Butter Bars
No-Bake Peanut Butter Balls
Peanut Butter Cookie Cups
Peanut Butter Blossom Cookies
No-Bake Peanut Butter and Jelly Bars
Peanut Butter Whip Brownies
Buckeye Cookies

Can these baked cookies be frozen?

Yes – the baked cookies will keep when frozen for up to 3 months. Wrap each cookie individually with plastic wrap and then place them all in an airtight container before freezing.

old fashioned peanut butter cookies

Can the dough be frozen for later?

Yes – this dough can be frozen and baked later. If you would like to roll the dough prior to freezing, make sure to freeze the dough balls in a single flat layer. Once frozen they can be transferred to a zip-top bag for space-saving.

To bake – increase the baking time by 1 minute – no need to thaw the dough before baking.

Don’t Miss– 3-Ingredient Peanut Butter Cookies!

Can I use regular vanilla extract instead of vanilla powder?

Yes – that will work just fine. I just really love the added vanilla flavor you get when using the powder vs a regular extract. The powder is more concentrated so you have to use a lot less to get the same flavor impact.

peanut butter cookies from scratch

How do I properly measure the flour?

However – if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that should work for this recipe.

Can these be made with crunchy peanut butter?

Yes – if you like a little crunch in the peanut butter – using the crunchy variety is the way to go. They might not be quite as soft overall- but still quite tasty.

Why fork marks in peanut butter cookies?

Peanut butter cookie dough is denser than other cookie doughs. The hash marks in the cookie dough balls actually flatten the cookies during baking, ensuring more uniform cooking. Cookies that aren’t pressed won’t cook evenly.

best peanut butter cookies ever

Products I love when making peanut butter cookies…

This super soft and chewy cookie recipe is EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made peanut butter cookies before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this simple cookie recipe.

Williams Sonoma Goldtouch® Pro Nonstick Non Corrugated Three Quarter Sheet — Williams Sonoma Goldtouch® Pro Nonstick Non-Corrugated Three Quarter Sheet

COPPER MEASURING CUP SET OF 4 PANS – ROSE GOLD SPOON KITCHEN

OXO SPATULAS AND TURNERS JAM – JAM 12.5” SILICONE SPATULA

If you love this easy peanut butter cookie recipe, you’re going to love these other cookies too. Please click each link below to find the easy, printable recipe!

Best Chocolate Chip Cookie Recipe

Simply the Best Chocolate Chip Cookie Recipe that’s soft, chewy, and packed full of chocolate chips. Great for any occasion, gifts, and more!

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Applesauce Oatmeal Cookies are a deliciously soft and chewy, no-chill cookie recipe that’s easy to make in under 30 minutes and so perfect for fall.

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Andes Mint Cookies are super soft green cake mix cookies packed with your favorite Andes mint chocolate pieces and mint morsels. So good!

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Chewy Oatmeal Raisin Cookies

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White Chocolate Macadamia Nut Cookies

Easy to make White Chocolate Macadamia Nut Cookies that are so soft, chewy and positively delicious. Great as neighbor gifts or served at any holiday party.

Check out this recipe

If you love this recipe for Classic Peanut Butter Cookies as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

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5 from 4 votes

Classic Peanut Butter Cookies

This recipe for Classic Peanut Butter Cookies is simply the best for soft, chewy, and delicious cookies – straight out of great-grandma’s recipe tin. Best of all – these are an easy, NO-CHILL recipe!

Prep Time7

Cook Time13

Cool10

Total Time30

Course: Dessert

Cuisine: American

Keyword: classic, cookies, peanut butter

Servings: cookies

Ingredients

1 cup creamy peanut butter
⅔ cup butter – melted
½ cup granulated sugar + ½ cup for rolling
½ cup + 1 tbsp firmly packed brown sugar
1 large egg
1 tsp powdered vanilla extract
1⅓ cup all-purpose flour
1 tsp baking powder
1 tsp table salt

Instructions

Preheat the oven to 350 degrees.
Line a baking sheet with parchment paper and set aside.
Combine melted butter, peanut butter, granulated sugar, brown sugar, egg and vanilla powder in a large mixing bowl. Beat well until fully combined and creamy.
Add flour, baking powder and salt – stir to combine.
Portion out and roll the dough to form a ball.
Roll the ball in a small bowl of the remaining granulated sugar and then place on the prepared baking sheet.
Flatten with a fork – making a crosshatch pattern.
Bake 13-15 minutes or until edges begin to become slightly darker brown.
Allow to cool for at least 10 minutes on the baking sheet before serving.

Italian Christmas Cake

By Kleinworth & Co Leave a Comment

Immerse yourself in tradition and flavor with this handcrafted Italian Christmas Cake, made with nuts, candied fruits, and citrus zest.

As the holiday season approaches, I want to share with you a recipe for homemade Italian Christmas Cake, or Panettone. This traditional Italian sweet bread, with its soft cake texture, bursts with the flavors of candied orange peel, lemon zest, and a rich blend of dried fruits and nuts.

Each slice of Panettone is a sweet reminder of the festive season, filled with warmth and joy. It’s become one of my favorite Christmas flavors, and I’m excited for you to try it!

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Soft Chocolate Sugar Cookies

By Kleinworth & Co 7 Comments

These super Soft Chocolate Sugar Cookies (or Rudolph Cookies during the holiday season) are incredibly easy to make! You’ll love them!

If you can’t decide between a classic sugar cookie and a super decadent chocolate cookie – you can get the best of both worlds with these Chocolate Sugar Cookies! The rich, deep chocolate flavor on top of a chewy, sugar cookie base is perfect for any occasion.

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Pistachio Cookies

By Kleinworth & Co Leave a Comment

Soft, buttery cookies decorated with white chocolate and sliced pistachios make these the BEST Pistachio Cookies that everyone will love!

Looking for a festive cookie recipe to add to your Christmas baking list? Look no further! These pistachio cookies are easy to make and taste delicious.

They are great for serving at or bringing to a holiday party because they are so pretty. They are always the first thing to disappear whenever we make them for friends and family.

One of the things I love about these cookies is the pairing of the tender, buttery crumble of the cookie with the creaminess of the white chocolate coating.

Then you add the saltiness of the pistachios and it is a sweet and salty combo made in heaven. I know you’ll love these as much as we do.

Easy Pistachio Cookies

Here are some commonly asked questions

What is the best way to store Pistachio Christmas Cookies?

I like to place mine in an airtight container and keep them at room temperature for up to 5 days. Just make sure the chocolate has been completely set before stacking the cookies into a container.

What are pistachio cookies?

Pistachio cookies are a type of cookie that is sometimes made with pistachios crushed into the dough or decorated on top as a garnish. They are often flavored with vanilla or almond extract and can be decorated with pistachios or other nuts.

White Chocolate Cookies with Pistachio

Why do the ingredients need to be at room temperature?

Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter. You want everything evenly disbursed for the perfect texture.

When your dairy products are at room temperature, they can create an emulsion. It’s essential to have an emulsion because air gets trapped, so the baked goods expand and get fluffy as it bakes.

When were pistachio cookies invented?

Pistachio cookies were first made in the 1800s by Italian immigrants who brought pistachios over from Pistoia, Italy. The cookies became popularized by the pistachio ice cream industry, and have since become a popular holiday treat.

Star Christmas Cookies

Ingredients for Pistachio Cookies

corn starch
all-purpose flour
baking powder
salt
unsalted butter – room temperature
egg yolks
granulated sugar
lemon zest
vanilla extract

What are some variations of pistachio cookies?

Some variations of pistachio cookies include adding chocolate chips or dried fruit to the dough before baking.

You can also frost pistachio cookies with pistachio-flavored icing.

Another popular variation is to sandwich two pistachio cookies together with pistachio ice cream in the middle. Yum!

Holiday Cookies with Pistachio

mixing the cookie dough for Pistachio Cookies

How to Make Pistachio Cookies

In a large bowl whisk together the cornstarch, flour, corn starch, baking powder and salt. Set aside.
Combine the butter, egg yolks and sugar in a separate bowl. Using a stand or hand mixer, beat on a medium speed for about 2-3 minutes until the color lightens and the texture is fluffy.
Add the vanilla extract and lemon zest and mix until combined.
Fold in the wet mixture into the dry mixture. Mix on low until just combined.
Transfer the dough onto a silicone mat and flatten (1/4-inch thick) using a rolling pin.
Place on a large cutting board, cover with plastic and freeze for 20 minutes.
Once the dough is chilled, preheat the oven to 350 F. Line a baking sheet with parchment paper.
Use a star cookie cutter to cut the dough and transfer to the prepared baking sheet.
Bake for about 8-10 minutes. Allow to cool on the baking sheet before decorating.

Cookies for Gifts

How to soften the butter to room temperature?

First

There are a couple of ways to do this. The first being that you can take the butter (& any other ingredients that need to be at room temperature) out, leave it on the counter for about 30 minutes while you prep for baking.

I usually start with all my chilled ingredients and pull everything I need out onto the counter before getting started – so I know for sure I have everything before I’m mid-way through I realize I’m out of something.

But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.

Second

I place the butter in the microwave – wrapped in the paper. (don’t do this if it is wrapped in foil) Then I microwave for 2 seconds – flip – go another 2 seconds – flip again – and continue for 2 seconds on each side.

This is usually enough to get it perfect – sometimes stopping before if it feels soft enough. Take care when doing this method – overly softened butter from the microwave WILL ALTER the end result of the recipe. Don’t over-do it.

Third

My third method is to place the wrapped butter sticks in a zip-top bag and place it in a bowl of warm water. I do this with the eggs too. If the water isn’t too hot it can be THE PERFECT way to get “room-temperature” ingredients.

Cute Christmas Cookies

Can the dough be frozen for later?

Yes – this dough can be frozen and baked later. If you would like to roll the dough prior to freezing, just roll between the plastic and then freeze. When you are ready to bake, let the dough sit at room temp for about 30 minutes – then cut the shapes and bake as directed.

How many cookies does this make?

This will depend on the size of the cookie cutters you choose to use. As you can see here – I used different sizes and ended up with about 30 cookies – including the small stars. If I had stopped with only the larger cutters, I would have had less.

Cut Out Pistachio Cookies

Can these cookies be made ahead of time?

You bet. This cookie dough can be made ahead of time and kept in the refrigerator for up to 4 days prior to baking.

Make sure to cover tightly with plastic wrap so it doesn’t dry out. You do not need to let it sit out at room temperature before rolling and baking. Just proceed with the recipe as written when you are ready to bake.

You can also bake ahead of time – store the baked cookies in an airtight container and then decorate later on.

Christmas Pistachio Cookies

Ingredients for Decorating Pistachio Cookies

high quality white chocolate or chocolate chips
pistachio nuts – sliced
sugar pearls

Can I use a sugar substitute?

I have not personally tried it, so I can’t say how that would turn out. But if you would like to try it, I suggest a product that offers a 1:1 swap. Please let me know how it turns out.

How to Decorate Pistachio Cookies

Melt chocolate or chocolate chips as per package instructions.
Dip the top side of each cookie in melted chocolate, sprinkle with sliced pistachio and decorate with sugar pearls.
Refrigerate for 10-15 minutes or until the chocolate is set. Enjoy!

Pistachio Christmas Cookies

Can these baked cookies be frozen?

Yes – the baked cookies will keep when frozen for up to 3 months. Wrap each cookie individually with plastic wrap and then place them all in an airtight container before freezing.

pistachio cookies recipe

How do I properly measure the flour and cornstarch?

The official way is to spoon the flour or corn starch into the measuring cup & level off. This makes sure the light and fluffy ingredients aren’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry. make sure to spoon and level when measuring.

pistachio shortbread cookies

Can this recipe be made without a stand mixer?

I think you could possibly get away with using a hand mixer if you have firm beaters.

I don’t recommend using a whisk or even the whisk attachment on a stand mixer for this dough as a whisk isn’t strong enough for this dough.

pistachio recipes cookies

Do I really need to chill the dough?

Yes, Yes, Yes! Chilling the dough is important for a couple of reasons. First – while the dough is chilling the ingredients are coming together. It gives a better overall flavor to the cookie.

The second and probably even more important than the first – is that chilling helps the dough hold together during the baking process.

Without chilling, the dough would not only be too sticky to really it out and hold the shape once cut. But it would also spread way too much while baking – leaving flat and not very appealing cookies in the end. Please don’t skip the chilling process.

white chocolate pistachio cookies

Can this dough be rolled into balls like drop cookies?

I think that as long as the dough isn’t too large you can make them like drop cookies or rolled cookies. But rolling out with a rolling pin and using the cookie cutter makes them so much cuter.

pistachio butter cookies

Products I love when making pistachio cookies…

This pistachio cookie recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made cut out cookies before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this adorable cookie recipe.

Stainless-Steel Star Biscuit 5-Piece Cookie Cutter Set

Williams Sonoma Straight Marble Rolling Pin — Straight Marble Rolling Pin

If you love this Easy Pistachio Cookie recipe, you’re going to love these other cookies too. Please click each link below to find the easy, printable recipe!

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How to make Christmas M&M Sprinkle Cookies

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Easy Sugar Cookie Recipe

Easy Sugar Cookie Recipe for soft & chewy sugar cookies that come out perfect every time – no chill time required. Great for any holiday & super delicious gifts. You'll love them.

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If you love this recipe for Pistachio Cookies as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

CONNECT WITH YUMMI HAUS!

Be sure to follow me on my social media, so you never miss a post!

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Print Recipe

Pistachio Cookies

Soft, buttery cookies decorated with white chocolate and sliced pistachios make these the BEST Pistachio Cookies that everyone will love!

Prep Time20

Cook Time8

Chill20

Total Time48

Course: Dessert

Cuisine: American

Keyword: cookie, pistachio, white chocolate

Servings: cookies

Ingredients

Cookies

1 ¼ cups corn starch 180 g
1 cup all-purpose flour 120g
2 teaspoons baking powder
¼ teaspoon salt
¾ cup unsalted butter room temperature (170g)
3 egg yolks
½ cup granulated sugar 100 g
1 ½ teaspoons lemon zest
1 teaspoon vanilla extract

Decorate

7 oz high quality white chocolate or chocolate chips 200g
6-8 tablespoons pistachio nuts sliced
sugar pearls as needed

Instructions

Cookies

In a large bowl whisk together the cornstarch, flour, corn starch, baking powder and salt. Set aside.
Combine the butter, egg yolks and sugar in a separate bowl. Using a stand or hand mixer, beat on a medium speed for about 2-3 minutes until the color lightens and the texture is fluffy.
Add the vanilla extract and lemon zest and mix until combined.
Fold in the wet mixture into the dry mixture. Mix on low until just combined.
Transfer the dough onto a silicone mat and flatten (1/4-inch thick) using a rolling pin.
Place on a large cutting board, cover with plastic and freeze for 20 minutes.
Once the dough is chilled, preheat the oven to 350 F. Line a baking sheet with parchment paper.
Use a star cookie cutter to cut the dough and transfer to the prepared baking sheet.
Bake for about 8-10 minutes. Allow to cool on the baking sheet before decorating.

Decorate

Melt chocolate or chocolate chips as per package instructions.
Dip the top side of each cookie in melted chocolate, sprinkle with sliced pistachio and decorate with sugar pearls.
Refrigerate for 10-15 minutes or until the chocolate is set. Enjoy!

Notes

Store in an airtight container for 4-5 days.
If your dough starts getting too soft while you’re cutting out the cookies just put it back in the freezer to firm up a bit.

Easy Meringue Cookies

By Kleinworth & Co Leave a Comment

Looking for an easy meringue cookie recipe to impress your friends and family this Christmas? Look no further! These meringue cookies are simple to make and taste delicious.

Do you love meringues? Growing up they were my mom’s absolute favorite – so we had them in the house all of the time.

She would just pick them up at the store but since she was also a baker, every once in a while I’d wake up to find her making huge batches of them early on a weekend morning. It was positively wonderful!

Meringues are incredibly easy to make with a handful of ingredients that you probably already have in the house – especially during the holiday season.

They give the appearance of being difficult – so you can really impress everyone you gift them to. They don’t have to know that they were easy to make.

I really love that it’s easy to make this recipe in big batches – making it great for dividing between multiple gift trays for the neighbors and friends.

egg white cookies

Here are some commonly asked questions

What is the best way to store meringue cookies?

MOST IMPORTANTLY – make sure the meringues are completely cooled before packing them in an airtight container. If they have any warmth to them at all once they are packed – the warmth will create just enough condensation to ruin the texture of the cookie.

Once completely cooled – you can keep them in an airtight container at room temperature for up to 3 weeks. I have heard that they can be frozen so long as they don’t get any moisture in the container. But I personally don’t like to do that.

Can this recipe be doubled?

You can, and we do it often. It might take a bit longer to get all those egg whites to whip to the proper peaks, but overall doubling works fine.

peppermint meringue cookies

Do I really need to use cream of tartar?

Cream of tartar helps stabilize the egg whites and prevent cracking. If you don’t have it, this recipe can definitely be made without it! But I highly recommend it.

Can these be made with a different flavor of extract?

Yes – if you aren’t a fan of peppermint extract or you are just craving a different flavor – you can use any extract flavor you like. I almost always make my meringues with vanilla – but once in a while, I will use cotton candy, coffee, cake batter, or even rum extract.

peppermint meringues

Ingredients for Meringue Cookies

egg whites – room temperature
cream of tartar
peppermint extract
salt
granulated sugar
red paste food coloring – no taste is best

Can meringues be made with powdered egg whites?

Yes! You can use powdered egg whites + water – (1 teaspoon of egg whites & 1 tablespoon of water for each egg you wish to replace) to replace the eggs in this recipe.

Why did my meringues crack?

Sometimes because of the delicate nature of the meringue whip, it can separate as it dries out. If you want to avoid this, I recommend using Cream of Tartar. It helps stabilize the egg whites and prevent the dreaded cracking. If you don’t have it, this recipe can definitely be made without it!

meringue cookies recipe

How to Make Meringue Cookies

Preheat the oven to 200 degrees F.
Line a baking sheet with parchment paper. Set aside.
In the bowl of a stand mixer or large bowl, beat egg whites, cream of tartar, extract and salt on medium speed until soft peaks form.
Gradually add the sugar 1 tablespoon at a time, beating on high speed until stiff peaks form.
Using a food-grade paint brush, add stripes to the inside of a plastic decorator piping bag fitted with a large star or round tip.
Gently fill the bag with the meringue – taking care to not deflate the meringue.
Pipe the cookies onto the prepared baking sheet.
Bake for 90 minutes or until cookies are set.
Turn the oven off and leave the oven door slightly open for about 60 minutes.
Remove the cookies from the oven. They should feel dry to the touch andhave a hollow sound when tapped.
Store in airtight container.

Can meringues be made with meringue powder?

Yes – you can do that too! Use the same measurements as you would when using powdered egg whites.

What is Caster Sugar?

Caster sugar, sometimes also spelled castor sugar is basically a super-fine grain sugar. Smaller than granulated sugar but not quite ground to the point of being confectioner’s sugar.

When shopping for Caster sugar you can also look for Superfine Sugar or Baker’s Sugar.

Easy Meringue Recipe

This recipe calls for a stand mixer. Can I also make this recipe by hand?

Because of the speed at which the egg whites need to be whipped in order to reach the stiff peaks stage, I don’t recommend trying to make this recipe by hand. You can try it with a hand mixer – but even that will be quite an arm workout.

Can these be made without the food coloring?

Yes – of course! If you want plain white meringues – just skip the step of painting the lines on the inside of the piping bag. If you want to make them a solid color – just gently fold in the desired color of food coloring before adding it to the piping bag. Be very gentle, making sure to not deflate the egg whites!

Can I use caster sugar in place of granulated sugar?

This recipe calls for granulated sugar – but you can use caster sugar because of its ultrafine texture – which makes it easier to dissolve in the mixing process.

You will also end up with a slightly lighter meringue due to the shortened mixing time.

Christmas Meringue Cookies

Products I love when making meringue cookies…

This meringue cookie recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made homemade meringues before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this simple treat recipe.

If you love this Easy Meringue Cookie recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!

Frosted Christmas Cookies

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Check out this recipe

Decorated Christmas Wreath Cookies

Decorated Christmas Wreath Cookies are a festive holiday dessert. Perfect for a cookie exchange or to enjoy with family and friends.

Check out this recipe

Grinch Cookies

Soft sugar cookies cut into cute Grinch faces and decorated with sweet royal icing. These Grinch Cookies are the perfect holiday treat for kids of all ages.

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White Chocolate Ginger Cookies

Super soft and chewy ginger cookies dipped in white chocolate and decorated for the holiday – These White Chocolate Ginger Cookies are sure to warm up any winter day.

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Candy Cane Cookies

Candy Cane Cookies are peppermint cookies shaped like candy canes. Their festive look is perfect for a cookie exchange or holiday party.

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Christmas Pinwheel Cookies

Christmas Pinwheel Cookies are so fun to make and are perfect for parties, gifts, or enjoying with your favorite holiday movie. Merry Christmas!

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Santa’s Favorite Chocolate Chip Cookies

Santa’s Favorite Chocolate Chip Cookies are the perfect treat to leave out with a glass of milk on Christmas Eve.

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Ricotta Cookies

Ricotta Cookies are the tastiest cookies! This classic Italian treat is perfect for Christmas but so good that they’ll be on your cookie tray year round!

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More Great Homemade Candy Recipes

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Easy Meringue Cookies

Looking for an easy meringue cookie recipe to impress your friends and family this Christmas? Look no further! These meringue cookies are simple to make and taste delicious.

Prep Time10

Cook Time1 30

Cooling in Oven1

Total Time2 40

Course: Dessert

Cuisine: French

Keyword: cookie, meringues, peppermint

Servings: cookies

Ingredients

3 egg whites room temperature
¼ teaspoon cream of tartar
¼ teaspoon peppermint extract
⅛ teaspoon salt
¾ cup granulated sugar
red paste food coloring no taste is best

Instructions

Preheat the oven to 200 degrees F.
Line a baking sheet with parchment paper. Set aside.
In the bowl of a stand mixer or large bowl, beat egg whites, cream of tartar, extract and salt on medium speed until soft peaks form.
Gradually add the sugar 1 tablespoon at a time, beating on high speed until stiff peaks form.
Using a food-grade paint brush, add stripes to the inside of a plastic decorator piping bag fitted with a large star or round tip.
Gently fill the bag with the meringue – taking care to not deflate the meringue.
Pipe the cookies onto the prepared baking sheet.
Bake for 90 minutes or until cookies are set.
Turn the oven off and leave the oven door slightly open for about 60 minutes.
Remove the cookies from the oven. They should feel dry to the touch andhave a hollow sound when tapped.
Store in airtight container.

Church Window Cookies

By Kleinworth & Co Leave a Comment

Church Window Cookies are an easy no-bake holiday treat made with chocolate, colorful mini marshmallows, nuts, and coconut made to look like stained glass windows. They are a Christmas classic.

Church windows are festive and fun, but oh so simple to make. Church windows can be made with your choice of nuts and made for any occasion.

I really love these because they are no-bake, which makes them so simple and easy to whip together in no time. Because we all know that this time of year is pure chaos. I like to keep it as effortless as possible while still making everyone happy.

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Frosted Christmas Cookies

By Kleinworth & Co Leave a Comment

Create a batch of our quick and easy Frosted Christmas Cookies with a few everyday ingredients. They’re the perfect addition to your holiday baking. So soft, chewy, and full of flavor.

Who loves a good sugar cookie? They are a favorite in this house – which means we make them a lot.

While I like to enjoy them without any decorations – the family likes to have them iced or frosted. I’m not always in the mood for icing, which is where these Frosted Christmas Cookies come in. The frosting is easy to make and add to the cookies – a win-win!

What I love about these cookies is that they are so tasty – even without the frosting. But the frosting is so simple and so delicious.

Plus it spreads on fast – making it a great option for a cookie decorating party or just keeping it quick when you need a plate of cookies at the last minute.

I know you’ll love these as much as we do!

frosted sugar cookies recipe

Here are some commonly asked questions

What is the best way to store Frosted Christmas cookies?

I like to place mine in an airtight container and keep them at room temperature for up to 5 days. You can also use a zip-top bag but I find they get jostled a bit too much with this and then you have broken cookies.

Keep in mind that even though the frosting will set and form a sort of crust – they will still get dented if you stack them or let them shift around in a bag. I like to keep them in a single layer as much as possible.

Why do my cookies go flat?

Please make sure you are measuring those ingredients correctly and that they are at room temperature when you start the mixing.

Make sure you have a rotation of baking sheets so you can always place the unbaked dough on a cool tray.

Christmas Cookie Icing

Why do the ingredients need to be at room temperature?

Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter. You want everything evenly disbursed for the perfect texture.

When your dairy products are at room temperature, they can create an emulsion. It’s essential to have an emulsion because air gets trapped, so the baked goods expand and get fluffy as it bakes.

Can the dough be frozen for later?

To bake – increase the baking time by 1 minute – no need to thaw the dough before baking.

I like to roll the dough between my hands to soften the outside of the dough before baking – this helps the cookies have the freshest texture once they are baked.

best frosted sugar cookies

Ingredients for Frosted Christmas Cookies

Cookies

granulated sugar
butter – softened
confectioner’s sugar
vanilla
eggs – room temperature
cream cheese
all-purpose flour
baking soda
baking powder

Buttercream frosting

butter – softened
confectioner’s sugar
vanilla
whipping cream

Decorations

Sprinkles
Food coloring of your choice

Can these cookies be made ahead of time?

You bet. This cookie dough can be made ahead of time and kept in the refrigerator for up to 4 days prior to baking.

Christmas Cookie Frosting Recipe

How to Make Frosted Christmas Cookies

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
In a stand mixer, mix the butter with the granulated sugar until fluffy.
Little by little add in the confectioner’s sugar. Mix until combined.
Add the vanilla, and one egg at a time.
Add the cream cheese and mix until combined.
In another bowl, sift the flour, baking soda, and baking powder.
Slowly add the dry ingredients to the butter mixture until everything comes together. Do not over mix.
Place the mixture in the refrigerator for at least an hour so it is easier to handle.
With a small cookie scoop, scoop round balls onto the prepared baking sheet. Place them on the baking pan around 2 inches apart. They really do expand, so keep that in mind.
Bake for 12 minutes or until they are starting to brown.
Allow to cool completely before removing.

Can these baked cookies be frozen?

Yes – the baked cookies will keep when frozen for up to 3 months. Wrap each cookie individually with plastic wrap and then place them all in an airtight container before freezing.

sugar frosted cookies

How to Make Frosting for Christmas Cookies

Beat the butter with a stand mixer, until light and fluffy.
Add the sugar little by little until fully combined.
Add the vanilla and whipping cream. Mix until combined.
Spread some of the buttercream frosting with a spatula over each cookie and top with sprinkles. Let the frosting firm up before serving.

Can I use a gluten-free flour?

I’m not sure just yet. I have been meaning to give this a try but haven’t had a chance. If you do try this, I would recommend using a 1:1 flour like this one as I don’t believe it would require additional ingredients that are typically called for when trying to make baked recipes in a gluten-free version. Please come back & tell me how it turned out.

frosted cookies

How do I properly measure the flour?

However – if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that should work for this recipe.

Can this recipe be made without a stand mixer?

I think you could possibly get away with using a hand mixer if you have firm beaters. But I must warn you, this dough is very thick and it will be quite an arm workout.

I don’t recommend using a whisk or even the whisk attachment on a stand mixer for this dough as a whisk isn’t strong enough for this dough.

recipe for frosting for sugar cookies

Should I use salted or unsalted butter?

When making a sugar cookies recipe like this one, I like to keep the butter unsalted.

Can I use a different extract?

Yes, I do it often. You can use almond extract if you want a more traditional sugar cookie flavor. Sometimes I like to do 1/2 a teaspoon of each to balance out the flavors a bit.

Christmas Frosted Sugar Cookies

Do I really need to chill the dough?

Yes, Yes, Yes! Chilling the dough is important for a couple of reasons. First – while the dough is chilling the ingredients are coming together. It gives a better overall flavor to the cookie.

The second and probably even more important than the first – is that chilling helps the dough hold together during the baking process.

Without chilling, the dough would not only be too sticky to really roll it into balls. But it would also spread way too much while baking – leaving flat and not very appealing cookies in the end. Please don’t skip the chilling process.

Can I roll these out and cut out shapes?

Unfortunately, this dough isn’t for rolling. But I do have a very good rolled sugar cookie recipe that is perfect for that.

What type of sprinkles do you recommend?

Now I know that when you go to the store there are things like sanding sugar that is labeled as sprinkles. Those are not sprinkles.

Please make sure to use nonpareils as they hold their color better and their shape and won’t soak into the dough as easily. Or you can use jimmies – which are really great at holding their color and shape.

Christmas Cookie Frosting

What do you mean by soft butter?

You will need to take your butter out of the fridge about an hour before you would like to make the recipe for the butter to soften but not get too soft.

How to soften the butter to room temperature?

First

But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.

Second

Third

recipe for Christmas sugar cookies

If you love this Frosted Christmas Cookie recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!

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Christmas Sprinkle Cookies

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Easiest Snowball Cookies

With just 6 simple ingredients, this is by far the Easiest Snowball Cookies recipe ever. Perfect for all your cookie platter gifts for friends & neighbors.

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If you love this recipe for Homemade Frosted Christmas Cookies as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

CONNECT WITH YUMMI HAUS!

Be sure to follow me on my social media, so you never miss a post!

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Print Recipe

Frosted Christmas Cookies

Create a batch of our quick and easy Frosted Christmas Cookies with a few everyday ingredients. They’re the perfect addition to your holiday baking. So soft, chewy, and full of flavor.

Prep Time25

Cook Time12

Chill1

Total Time1 37

Course: Dessert

Cuisine: American

Keyword: buttercream, christmas, frosted, sugar cookie

Servings: cookies

Ingredients

Cookies

¾ cup granulated sugar
¾ cup butter – softened
¾ cup confectioner's sugar
1½ teaspoon vanilla
3 eggs room temperature
½ cup cream cheese
2¾ cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder

Buttercream frosting

⅓ cup butter softened
2½ confectioner’s sugar
1 teaspoon vanilla
3½ tablespoons whipping cream

Decorations

Sprinkles
Food coloring of your choice

Instructions

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
In a stand mixer, mix the butter with the granulated sugar until fluffy.
Little by little add in the confectioner’s sugar. Mix until combined.
Add the vanilla, and one egg at a time.
Add the cream cheese and mix until combined.
In another bowl, sift the flour, baking soda, and baking powder.
Slowly add the dry ingredients to the butter mixture until everything comes together. Do not over mix.
Place the mixture in the refrigerator for at least an hour so it is easier to handle.
With a small cookie scoop, scoop round balls onto the prepared baking sheet. Place them on the baking pan around 2 inches apart. They really do expand, so keep that in mind.
Bake for 12 minutes or until they are starting to brown.
Allow to cool completely before removing.

Frosting

Beat the butter with a stand mixer, until light and fluffy.
Add the sugar little by little until fully combined.
Add the vanilla and whipping cream. Mix until combined.
Spread some of the buttercream frosting with a spatula over each cookie and top with sprinkles. Let the frosting firm up before serving.

Grinch Donuts

By Kleinworth & Co Leave a Comment

Grinch Donuts is a fun Christmas morning breakfast. This easy donut and donut hole recipe – decorated with green frosting and a single Grinch heart make for the cutest holiday morning that the kids will love.

The holiday season is so incredibly busy. There is so much to do – especially on Christmas morning. No one wants to cook or spend all day in the kitchen. But we have to eat and we can’t live off of the candy in the stockings all day.

So I like to plan out some quick and easy breakfast ideas to serve on Christmas morning. I like to keep it simple, something I can make the night before and people can grab as they get hungry so there isn’t any pressure to sit down for a formal meal. That’s where these super cute Grinch Donuts come in.

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Cashew Brittle

By Kleinworth & Co Leave a Comment

Cashew brittle is a delightful confectionery treat with a rich, buttery sweet brittle candy mixed with the salty crunch of cashew nuts.

Imagine biting into a piece of homemade cashew brittle: a perfect balance of buttery, sweet caramel infused with the rich, nutty crunch of premium cashews. This delightful treat has a golden color and a satisfying snap that makes it irresistible.

Whether you’re enjoying it as a mid-day snack or serving it at a gathering, cashew brittle brings a touch of homemade elegance to any occasion.

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Ugly Sweater Cupcakes

By Kleinworth & Co Leave a Comment

Make your holiday parties fun and festive with these Ugly Sweater Cupcakes. They are easy to make and bring so much joy and laughter.

Welcome to the world of Ugly Sweater Cupcakes – where the wackier, the better! These cupcakes are a fun, festive twist on the traditional cupcake, inspired by those delightfully gaudy Christmas sweaters we all secretly adore.

You’ll love these soft, fluffy cupcakes topped with vibrant frosting, sprinkles, and whimsical decorations, each designed to mimic the outrageous charm of an ugly Christmas sweater.

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Decorated Christmas Wreath Cookies

By Kleinworth & Co Leave a Comment

Decorated Christmas Wreath Cookies are a festive holiday dessert. Perfect for a cookie exchange or to enjoy with family and friends.

Are you short on time but do you want to give a semi-homemade gift? Or maybe you are hosting a cookie decorating party and you need ideas for how to keep it simple and easy without it becoming overwhelming.

I have the perfect solution for you. These Decorated Christmas Wreath Cookies are super cute and bring big smiles. You can make them with pre-packaged cookies and a handful of other ingredients.

They are so adorable and make it look like you spent all day in the kitchen – but in reality – they come together in about an hour. I know you’ll love them as much as I do.

What’s fun about these cookies is that they can be decorated however you like. Customize them for any holiday celebration or gathering.

The sky is the limit because everyone has a different creative idea for their wreath. This is why I love offering this as a quick way to put together a cookie decorating party for the little ones. It lets them do something creative and keeps their hands busy – even if they are taste testing as they go.

Christmas Cookies

Here are some commonly asked questions

How to Store Decorated Christmas Wreath Cookies

Once the chocolate has completely firmed up you can transfer them to an airtight container – making sure to keep them in a single layer.

These cookies do not need to be refrigerated and can be kept at room temperature for several days. I do not recommend stacking as the gel colors don’t firm up and will get ruined when stacked.

What is the best chocolate for dipping cookies?

While you can use white chocolate chips and then tint the chocolate if desired, I have found that it often requires a bit of coconut oil or shortening to get the chocolate to melt to the right consistency.

I like to use candy melts because the chocolate is made with just the right formula so that it performs exactly as needed. PLUS it already comes in the color that I need – making it so much faster and easier. I have had instances where the white chocolate melted fine and then seized once I tried adding the food coloring.

The candy melts come in a multitude of colors, varieties, and flavors so the sky is the limit on what you can do with them when it comes to making these cookies.

Wreath Cookies

Can these cookies be made ahead of time?

You bet. You can coat the cookies with the chocolate ahead of time if you want to keep things simple when it comes time to decorate.

Just keep the coated cookies in an airtight container at room temperature. The chocolate coating tends to sweat when it sits out at room temperature after being refrigerated – which can make the decorating part more difficult.

All that being said – the decorations adhere to the cookies better if they are being added when the chocolate coating is still semi-soft and not fully set.

Can I use chocolate chips instead of candy melts?

So, because we are melting the chocolate, I have found that chocolate chips don’t always temper well for recipes like this. Sometimes you need to add coconut oil to get it to melt creamy enough for it to coat the cookies well.

Sometimes – usually with white or colored chocolate- it likes to seize and then you are stuck with an unusable mess. I highly recommend using candy melts for this recipe.

Cookies for Cookie Exchange

Ingredients for Decorated Christmas Wreath Cookies

candy melts: green, red, and white
fudge striped cookies

Decorations:

edible glitter/sparkle gel black, white, red, blue & green
mini M&M’s I only used the red ones
gold & white beads I used the Wilton 4-Cell Gold Sprinkles Mix
red & silver sanding sugar
pull ‘n’ peel licorice

Note – if using Nonpareils to decorate, there is a chance that they will sweat when refrigerated and the colors will bleed.

Decorated Cookies

How to Make Decorated Christmas Wreath Cookies

Line a baking sheet with parchment paper.
Prepare 8 licorice bows (4 for green and 4 for red cookies).
In a small microwave-safe bowl, add 1 ½ cups of one color candy melts. Then follow heating instructions on the back of the package. Make sure candy melts are all melted and the mixture is smooth.
Place one fudge striped cookie, top side down, into the melted candy melt chocolate. Use a fork to flip onto the other side, making sure that the cookie is completely covered.
Lift the cookie out with the fork and gently tap off the excess chocolate and continue until the top is smooth.
Place the coated cookie on the parchment paper and decorate! It’s best to decorate while the chocolate is still warm in order for the decorations to stick. This works best by dipping 2-3 cookies and then decorating those before continuing with the remaining cookies of that color.
Repeat the process with the other colors of candy melts.
Once decorated, let the cookies cool for the chocolate to harden. Put the tray in the refrigerator for 10 minutes for faster cooling.
Serve chilled or at room temperature.
Store in an airtight container for up to two weeks.

Fudge Striped Cookies

Red Cookies

Santa Belt: Put a mini M&M into the hole so the gel doesn’t fall through. Use black glitter gel to draw the belt, including filling in the center buckle, then add white glitter gel to highlight the buckle. Then add the “Ho! Ho!” with white glitter gel.
Green & White Stripes: Draw lines using the glitter gel, alternating between green and white, then add a licorice bow in the upper left.

Why didn’t my chocolate wafers melt correctly?

When your chocolate wafers become chunky rather than creamy, it is said that the chocolate is seized. This is typically due to overheating or contact with water or steam.

Be sure to refer to the package directions when melting chocolate to prevent this from happening.

Wreath Cookies for Christmas

White Cookies

Holly Cookie: Use green glitter gel to draw the leaves, then add 3 red M&M’s.
Blue Snowflake: Sprinkle on silver sanding sugar, then draw snowflake with blue glitter gel.

Green Cookies

Gold & White Beads: Draw red glitter gel lines, then add gold & white beads.
White Dots with Bow: Add the licorice bow while candy is still warm, then sprinkle red sanding sugar followed by white glitter gel dots.

No Bake Christmas Wreath Cookies

set of Decorated Christmas Wreath Cookies

Tips for the Best Decorated Christmas Wreath Cookies

The glitter gel doesn’t harden all of the way, so be careful when eating and transporting. I would not recommend stacking.
To make the licorice bow, tear off one string of licorice. Take one end and make a small loop, then take the other end and make another small loop, while crossing the middle sections, like an “x”, over each other to make a bow. Firmly press together the part where the licorice crosses in order for it to stay. Then trim the bow ribbon to the desired length.
If candy melts are too thick, continue adding one teaspoon of vegetable shortening until desired consistency is achieved.
For the white candy melts, the chocolate from the cookie may start to melt and turn the white candy brown. The best way to avoid this is to place the cookie in the candy melts, top side up, and spoon the candy melts on top, remove, and shake off excess into another bowl so the chocolate drippings don’t mix with the white. This method is more effective for this cookie.

What are Christmas Wreath Cookies?

These delicious Christmas Wreath Cookies use fudge striped cookies that are dipped in vanilla-flavored candy melts and decorated with sprinkles, candy, and edible glitter/sparkle gel! Decorate them any way you’d like to customize your own wreaths.

Why use Fudge Striped Cookies?

These cookies already taste delicious on their own, but already having a hole in the middle makes them the perfect cookie to use as a wreath.

Cute Christmas Cookies

How long does it take to make this recipe?

It is anticipated that this recipe would take about an hour depending on how you choose to decorate them. The time may vary by how organized you are and how efficiently the chocolate melts in the microwave.

The time it takes to set will depend on the climate in and around your home. Warm and humid climates may take longer for the chocolate to solidify.

Could I add other toppings to this recipe?

Yes. It is recommended that choosing types of toppings should be limited to dry ingredients, but you may choose to add your favorite topping.

Cookie Decorating Party

If you love this Easy Christmas recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!

Santa’s Favorite Chocolate Chip Cookies

Santa’s Favorite Chocolate Chip Cookies are the perfect treat to leave out with a glass of milk on Christmas Eve.

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Struffoli

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Christmas Rice Krispie Treats

A classic holiday treat – these buttery, chewy Christmas Rice Krispie Treats are made into Christmas trees and topped with festive sprinkles.

Check out this recipe

Melting Snowman Frosted Cookies

Melting Snowman Frosted Cookies are an adorable way to bring the magic of the season indoors using sugar cookies, ice cream, marshmallows, and more.

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How to make Melting Snowman Frosted Cookies

Rudolph Gingerbread Cookies

These super soft & chewy Rudolph Gingerbread Cookies are the perfect addition to your holiday celebrations & are sure to bring BIG smiles from everyone!

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Grinch Chocolate Covered Pretzel Rods

Who says the Grinch doesn’t have a heart? These sweet and salty Grinch Chocolate Covered Pretzel Rods are dipped and drizzled in rich green chocolate and topped with a single red heart. These delicious treats will make any holiday sweet!

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Candy Cane Cookies

Candy Cane Cookies are peppermint cookies shaped like candy canes. Their festive look is perfect for a cookie exchange or holiday party.

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Easy No-Cook Fudge

Easy No-Cook Fudge is a quick holiday recipe made with just 5 simple ingredients (+ any mix-ins) whipped together and chilled before serving.

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Easy Hot Chocolate Spoons

Easy Hot Chocolate Spoons make great holiday gifts for friends, co-workers & neighbors. Just stir into warm milk for a delicious cup of cocoa on a cold day.

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If you love this recipe for Decorated Christmas Wreath Cookies as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

CONNECT WITH YUMMI HAUS!

Be sure to follow me on my social media, so you never miss a post!

FB, Pinterest, IG, Email Subscription

Print Recipe

Decorated Christmas Wreath Cookies

Decorated Christmas Wreath Cookies are a festive holiday dessert. Perfect for a cookie exchange or to enjoy with family and friends.

Prep Time50

Chill10

Total Time1

Course: Dessert, Snack

Cuisine: American

Keyword: christmas, cookies, wreath

Servings: cookies

Ingredients

3 bags candy melts: green, red, and white (I used Wilton – 12-ounces each)
1 package fudge striped cookies I used the Keebler brand

Decorations:

edible glitter/sparkle gel black, white, red, blue & green
mini M&M’s I only used the red ones
gold & white beads I used the Wilton 4-Cell Gold Sprinkles Mix
red & silver sanding sugar
pull ‘n’ peel licorice

Instructions

Line a baking sheet with parchment paper.
Prepare 8 licorice bows (4 for green and 4 for red cookies).
In a small microwave-safe bowl, add 1 ½ cups of one color candy melts. Then follow heating instructions on the back of the package. Make sure candy melts are all melted and the mixture is smooth.
Place one fudge striped cookie, top side down, into the melted candy melt chocolate. Use a fork to flip onto the other side, making sure that the cookie is completely covered.
Lift the cookie out with the fork and gently tap off the excess chocolate and continue until the top is smooth.
Place the coated cookie on the parchment paper and decorate! It’s best to decorate while the chocolate is still warm in order for the decorations to stick. This works best by dipping 2-3 cookies and then decorating those before continuing with the remaining cookies of that color.
Repeat the process with the other colors of candy melts.
Once decorated, let the cookies cool for the chocolate to harden. Put the tray in the refrigerator for 10 minutes for faster cooling.
Serve chilled or at room temperature.
Store in an airtight container for up to two weeks.

White Cookies

Holly Cookie: Use green glitter gel to draw the leaves, then add 3 red M&M’s.
Blue Snowflake: Sprinkle on silver sanding sugar, then draw snowflake with blue glitter gel.

Green Cookies

Gold & White Beads: Draw red glitter gel lines, then add gold & white beads.
White Dots with Bow: Add the licorice bow while candy is still warm, then sprinkle red sanding sugar followed by white glitter gel dots.

Red Cookies

Santa Belt: Put a mini M&M into the hole so the gel doesn’t fall through. Use black glitter gel to draw the belt, including filling in the center buckle, then add white glitter gel to highlight the buckle. Then add the “Ho! Ho!” with white glitter gel.
Green & White Stripes: Draw lines using the glitter gel, alternating between green and white, then add a licorice bow in the upper left.

Notes

The glitter gel doesn’t harden all of the way, so be careful when eating and transporting. I would not recommend stacking.
To make the licorice bow, tear off one string of licorice. Take one end and make a small loop, then take the other end and make another small loop, while crossing the middle sections, like an “x”, over each other to make a bow. Firmly press together the part where the licorice crosses in order for it to stay. Then trim the bow ribbon to the desired length.
If candy melts are too thick, continue adding one teaspoon of vegetable shortening until desired consistency is achieved.
For the white candy melts, the chocolate from the cookie may start to melt and turn the white candy brown. The best way to avoid this is to place the cookie in the candy melts, top side up, and spoon the candy melts on top, remove, and shake off excess into another bowl so the chocolate drippings don’t mix with the white. This method is more effective for this cookie.

Christmas Rice Krispie Treats

By Kleinworth & Co Leave a Comment

A classic holiday treat – these buttery, chewy Christmas Rice Krispie Treats are made into Christmas trees and topped with festive sprinkles.

Do you love Krispie treats? We sure do – mostly because they are so easy to make and incredibly delicious. They were one of my mom’s favorites – so of course, we make them all the time.

A friend came over and like every time I have a friend over, we always end up in the kitchen. We wanted to create something quick and easy – with few dishes, that we didn’t have to wait forever before we could enjoy.

These super adorable Christmas Rice Krispie Treats were the perfect recipe. I know you will love them as much as we do.

I think you’ll love this recipe because not only are they quick to make – but you can make a ton of them in very little time. This makes it easy to have these as the treat you bring to a holiday party or a classroom party for the kids.

The little ones love to help with these. You can add some squeeze bags of frosting to let them decorate them like you would a cookie with candies and frosting.

You can also leave the colored sprinkles off and maybe dip them in melted chocolate before decorating too. The possibilities are endless.

Rice Krispie Christmas

Here are some commonly asked questions

How to store rice krispie treats

These treats are best at room temperature. So once you add the pretzel, you need to wrap each one tightly with plastic wrap or place them in individual zip-top bags. I don’t like to place them all together in one large bag because they tend to stick together.

I don’t recommend refrigeration because the pretzels will absorb the cool, moist air and become soggy – which is no good.

You can also cover them in the pan and store them before cutting. (then just make your cuts and add the pretzels right before serving.

If you use a metal baking pan – just a bit of foil or press-n-seal on the top works just fine. But I like this baking dish with the lid for ease.

Rice Krispies Treats Christmas Trees

Ingredients for Christmas Rice Krispie Treats

mini marshmallows
salted butter
Green food coloring
rice krispie cereal
Sprinkles of your choice
pretzel sticks

Can these be made with different sized marshmallows?

Yes – you can make this recipe with any size of marshmallows – just be sure to check this marshmallow conversion table below to make sure you are keeping that ratio just perfect when making these treats.

How to Make Christmas Rice Krispie Treats

Grease a 9×13 baking pan. Set aside.
Melt the marshmallows and butter in a large saucepan.
Remove from heat and stir several drops of green food coloring until you achieve the shade of green you’d like. (Keep in mind that the shade will look slightly lighter after adding in the rice krispie cereal).
Stir in the rice krispie cereal until evenly coated.
Spread the mixture evenly into the prepared baking dish.
Add an even layer of sprinkles across the top of the rice krispies.
Allow to fully cool before slicing your Christmas trees. You will first make one even cut lengthwise to form two rectangles, followed by cutting out 6 even triangles from each rectangle (with 4 leftover uneven pieces from the edges total, see photo for example).
Carefully place a pretzel stick into the bottom of each tree and they’re ready to serve, enjoy!

Can you freeze krispie treats?

While I’m not a fan of freezing treats in general, I have plenty of friends that swear that these will do just fine in the freezer. If you plan to do this – I recommend doing it prior to adding the pretzels – for the same reason I mentioned above. The cool air makes them soggy.

I also recommend making sure you have color-fast sprinkles. The nonpareils used here tend to bleed when stored in a moist environment. This will not look pretty when you are ready to serve.

I recommend wrapping each bar individually in plastic wrap. Then place them all in an airtight container and freeze for up to 6 weeks. Let sit at room temperature to thaw before serving again.

Easy Christmas Treats

recipe tips & tricks

For the best possible results – follow these tips so you can make THE BEST KRISPIE TREAT CHRISTMAS TREES EVER!

ALWAYS USE FRESH MARSHMALLOWS! Trust me on this – don’t take that old bag of sticky marshmallows from the back of the pantry. Stale marshmallows mean stale krispie treats. If you want them soft and chewy – always use the freshest marshmallows.
USE REAL BUTTER – please don’t try to make this recipe with margarine. It just won’t turn out the same.
Don’t pack the treats too tighly in the pan – this will make them too dense. You want them to be just tight enough so they don’t fall apart but not crushed.
Don’t over cook the marshmallows – this will make them too firm once they cool.
Keep the treats in an airtight container once cooled. Try to keep the container as close to the size of the treats as possible. A container that is too large will allow for too much air to be in the container with the treats and make them dry out faster.
Dampen your hands with water before pressing the mixture into the pan – this will help to keep the marshmallow from sticking to your hands.
Try making them gluten-free by swapping out the ingredients with gluten-free options.

No Bake Christmas Desserts

Love this recipe? Check out some other recipes to make with cereal…

Green Rice Krispie Treats

in the pan - Christmas Rice Krispie Treats

Can these be cut into different shapes or made with different colors?

That is the best part about this recipe – it is so easy to make it into something different. You can change up the color of the food coloring – then just use cookie cutters to cut them into any shape you can imagine. So fun and easy enough to let the kids help out too.

Christmas Tree Krispie Treats

Marshmallow Conversion Chart

1 jumbo marshmallow = 4 standard-size marshmallows = 1/2 cup mini-marshmallows
1 cup mini-marshmallows = 8 standard-size marshmallows = 1/2 cup marshmallow fluff
7 ounces of marshmallow creme = 1.5 cups marshmallow fluff
10 ounce bag of mini-marshmallows = 6 cups = 40 standard-size marshmallows
1 standard-size marshmallow = 14 mini-marshmallows
8 standard-size marshmallows = 1 cup
16 ounce bag of mini-marshmallows = 8.5 cups
16 ounce bag of standard-size marshmallows = 63 marshmallows

If you love this Easy Christmas treat recipe, you’re going to love these other cute treats too. Please click each link below to find the easy, printable recipe!

Grinch Cookies

Soft sugar cookies cut into cute Grinch faces and decorated with sweet royal icing. These Grinch Cookies are the perfect holiday treat for kids of all ages.

Check out this recipe

Christmas Cupcakes

This homemade vanilla cupcake recipe is topped with a swirl of red and green frosting making these Christmas Cupcakes a festive way to celebrate the holidays.

Check out this recipe

Candy Cane Cookies

Candy Cane Cookies are peppermint cookies shaped like candy canes. Their festive look is perfect for a cookie exchange or holiday party.

Check out this recipe

Christmas Cheesecake

This is a rich, creamy, decadent Christmas Cheesecake with a hint of peppermint, a chocolate Oreo crust, and decorated with festive candy. Positively delicious and the perfect cookie alternative treat for Santa.

Check out this recipe

Christmas Pinwheel Cookies

Christmas Pinwheel Cookies are so fun to make and are perfect for parties, gifts, or enjoying with your favorite holiday movie. Merry Christmas!

Check out this recipe

Grinch Chocolate Covered Pretzel Rods

Check out this recipe

Melting Snowman Frosted Cookies

Melting Snowman Frosted Cookies are an adorable way to bring the magic of the season indoors using sugar cookies, ice cream, marshmallows, and more.

Check out this recipe

Rudolph Gingerbread Cookies

These super soft & chewy Rudolph Gingerbread Cookies are the perfect addition to your holiday celebrations & are sure to bring BIG smiles from everyone!

Check out this recipe

Eggnog Hot Chocolate

Eggnog Hot Chocolate is an easy non-alcoholic eggnog recipe that the little ones love. But it’s so good that even the kids at heart will want some too. Perfect for the holidays. Make Thanksgiving and Christmas so good with this easy drink recipe.

Check out this recipe

If you love this recipe for Christmas Rice Krispie Treats as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

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Be sure to follow me on my social media, so you never miss a post!

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Print Recipe

Christmas Rice Krispie Treats

A classic holiday treat – these buttery, chewy Christmas Rice Krispie Treats are made into Christmas trees and topped with festive sprinkles.

Prep Time10

Cook Time5

Total Time15

Course: Dessert, Snack

Cuisine: American

Keyword: christmas, holiday, krispies

Servings: Krispie trees

Ingredients

10 oz mini marshmallows
3 tablespoons salted butter
Green food coloring
6 cups rice krispie cereal
Sprinkles of your choice
14 pretzel sticks

Instructions

Grease a 9×13 baking pan. Set aside.
Melt the marshmallows and butter in a large saucepan.
Remove from heat and stir several drops of green food coloring until you achieve the shade of green you’d like. (Keep in mind that the shade will look slightly lighter after adding in the rice krispie cereal).
Stir in the rice krispie cereal until evenly coated.
Spread the mixture evenly into the prepared baking dish.
Add an even layer of sprinkles across the top of the rice krispies.
Allow to fully cool before slicing your Christmas trees. You will first make one even cut lengthwise to form two rectangles, followed by cutting out 6 even triangles from each rectangle (with 4 leftover uneven pieces from the edges total, see photo for example).
Carefully place a pretzel stick into the bottom of each tree and they’re ready to serve, enjoy!

Notes

You can get creative with your trees and add icing for garland, stars, play with other food dye colors, or use cut-up plain rice Krispies as “tree stands”.
Try swapping straws for the pretzel sticks.

Best Chocolate Chip Cookie Recipe

By Kleinworth & Co Leave a Comment

Simply the Best Chocolate Chip Cookie Recipe that’s soft, chewy, and packed full of chocolate chips. Great for any occasion, gifts, and more!

This time of year it seems I am baking nearly every single day. I don’t mind – as you probably guessed, I love to bake.

There is always someone we are whipping up goodies for around here. We have so many people in our lives that we are thankful for and we like to show our appreciation for them with something homemade.

This post is sponsored by Ghirardelli, all opinions are my own.

I’m happy to say that we have partnered with Ghirardelli to bring you this post. We thank them for helping us to bring you great recipes like these cookies today.

Don’t miss our double chocolate chip cookies and these amazing no-chill cowboy cookies!

When it comes to goodies – I probably make these chocolate chip cookies more than anything else. They are the most requested by friends and family and for good reason.

This particular cookie recipe is super soft and chewy and the cookies stay that way for days after baking. They are also super easy to make because we use melted butter. That means no mixer is required, the dough creams together nicely with just a whisk and a rubber spatula. Gotta love that!

But what I really love about these cookies – THE CHOCOLATE CHIPS! These cookies are made with Ghirardelli Bittersweet 60% Cacao Baking Chips which adds the perfect chocolaty flavor with just the right amount of sweetness.

cookie recipes – chocolate chip

Here are some commonly asked questions

Why choose Ghirardelli?

Aside from just loving the texture and flavor of Ghirardelli, I choose Ghirardelli because it is high-quality chocolate. When I’m baking for friends and family, I want only the best. It is everyone’s favorite and their eyes light up when they see the package.

With Ghirardelli’s “Bean to Chocolate” sustainability and sourcing practices, I can feel good about my chocolate too.

But most of all – I love that I can find quality chocolate while doing my weekly shopping at Walmart. It makes it simple and easy to add to my order – saving me time and money.

What is the best way to store chocolate chip cookies?

Don’t miss our Chocolate Chip Cookies without Brown Sugar

Why do the ingredients need to be at room temperature?

Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter or eggs. You want everything evenly disbursed for the perfect texture.

When your dairy products are at room temperature, they can create an emulsion. It’s essential to have an emulsion because air gets trapped, so the baked goods expand and get fluffy as it bakes.

Do I really need to chill the dough?

Yes, Yes, Yes! Chilling the dough is important for a couple of reasons. First – while the dough is chilling the ingredients are coming together. It gives a better overall flavor to the cookie.

The second and probably even more important than the first – is that chilling helps the dough hold together during the baking process.

Because we are using melted butter, the dough is very soft when it is first blended together. If you were to try to bake the cookies when the dough is like this – the dough would sort of melt together into one big, flat cookie on the sheet pan. Please, please chill the dough for a minimum of 3 hours.

Cookie Recipe Chocolate Chips

Why do my cookies go flat?

Cookies typically go flat when the dough isn’t the right temperature at the time of baking OR when they are missing the right ingredients that help them to rise- such as eggs, baking soda, and baking powder. Please make sure you are measuring those ingredients correctly and that they are at room temperature when you start the mixing.

Also – something to keep in mind- make sure you are placing the dough on a cool baking sheet. The cookies will bake differently if you are placing the dough on the hot baking sheet you just removed from the oven. Make sure you have a rotation of baking sheets so you can always place the unbaked dough on a cool tray.

Can the dough be frozen for later?

To bake – increase the baking time by 1 minute – no need to thaw the dough before baking.

I like to roll the dough between my hands to soften the outside of the dough before baking – this helps the cookies have the freshest texture once they are baked.

worlds best chocolate chip cookie

How to make the Best Chocolate Chip Cookies

Chocolate Chip Cookies Ingredients

Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
butter – melted and slightly cooled
brown sugar – firmly packed
granulated sugar
egg – room temperature
egg YOLK – room temperature
pure vanilla extract
all-purpose flour – lightly fluffed and gently scooped and leveled
baking soda
cornstarch
table salt

Should I use light or dark brown sugar?

Since I make my own brown sugar, I use light brown sugar for almost all of my recipes. But light or dark brown sugar will work in this recipe.

Want to know how to make your own brown sugar – visit my Homemade Brown Sugar post here.

chocolate chip cookie recipe homemade

Chocolate Chip Cookies How to Make

In a large mixing bowl, combine the melted butter with the brown sugar and granulated sugar and whisk to combine and no dry sugar remains.
Whisk in the egg, egg yolk and vanilla until just combined.
Add the flour, baking soda, cornstarch and salt and fold in with a rubber spatula.
Fold in the chocolate chips.
Cover and refrigerate overnight. (min 3 hours – up to 4 days)
Once the dough is chilled, preheat the oven to 325 degrees.
Line baking sheets with parchment – set aside.
Scoop the cold dough into 3 tablespoon-sized balls and roll between your hands to smooth. The dough will be firm and crumble a little but should pull together with the warmth of your hands. Make the dough lightly taller and oblong, rather than round.
Place the dough on the prepared baking sheets, making sure the dough is standing on end so they look tall. This will help the cookies to bake thick.
You can press more chocolate chips around the outside of the dough before baking.
Bake for 14-16 minutes for cookies with 3 tbsp of dough. If making a bit smaller with 2 tbsp of dough – bake 12-13 minutes. They will look underbaked.
Let the cookies cool on the baking sheet for about 10-12 minutes.
Transfer to a cooling rack to cool completely before transferring to an airtight container.

**For a little something extra – tuck a Walmart gift card in with the cookies and bags of Ghirardelli chocolates. Gift cards are always appreciated and then your recipient can use the card to buy more Ghirardelli too!

Why add cornstarch to the cookies?

I like to add cornstarch because it is the little secret ingredient that helps keep the cookies extra soft. I’m super picky about my cookies and often won’t eat homemade cookies beyond the first day because they dry out too much for my taste.

But the cornstarch in these cookies keeps them just as soft as the first day – even into day 4. (if they last that long in your house) You can leave it out if you don’t have it without changing anything else in the recipe. But I highly recommend it.

absolutely the best chocolate chip cookies

Can these cookies be made ahead of time?

You bet. This cookie dough can be made ahead of time and kept in the refrigerator for up to 4 days prior to baking. Make sure to cover tightly with plastic wrap so it doesn’t dry out. You do not need to let it sit out at room temperature before rolling and baking. Just proceed with the recipe as written when you are ready to bake.

Can these baked cookies be frozen?

Yes – the baked cookies will keep when frozen for up to 3 months. Wrap each cookie individually with plastic wrap and then place them all in an airtight container before freezing.

chocolate chip cookies at home

Be sure to head to Walmart to pick up Ghirardelli Bittersweet 60% Cacao Baking Chips for these cookies. While you are there, be sure to grab Ghirardelli Chocolate Caramel Squares and/or Ghirardelli Peppermint Bark Squares to pair with the cookies as a nice little gift package.

If you prefer to shop online as I do, here are the links to the products for easy shopping.

For the Cookies

Ghirardelli Bittersweet 60% Cacao Baking Chips

For the extras in the gift basket

These are a STAPLE in our house during the holiday season, which makes it so nice to be able to gift our favorite goodies to those we hold dear to our hearts too. Ghirardelli really Makes the Holidays a Bite Better.

The Best Chocolate Chip Cookies

If you love this easy cookie recipe, you’re going to love these other great recipes using chocolate chips too. Please click each link below to find the easy, printable recipe!

JUMBO Bakery-Style Chocolate Chip Muffins

JUMBO Bakery-Style Chocolate Chip Muffins are deliciously moist, packed with chocolate chips, and the perfect way to start the day!

Check out this recipe

JUMBO Bakery-Style Chocolate Chip Muffins Recipe

Chocolate Pretzel Brownie Cookies

Soft & Chewy Chocolate Pretzel Brownie Cookies are packed with dark chocolate chips & rich fudgy flavor. Easy to make using brownie mix, crushed pretzels & premium dark chocolate chips. You’ll love that there’s no chill time required.

Check out this recipe

Chocolate Chip Cookie Dough

If you have been searching for the perfect cookie dough recipe, this Chocolate Chip Cookie Dough (made without eggs) is the closest taste to the real thing.

Check out this recipe

No eggs safe to eat Chocolate Chip Cookie Dough

Chocolate Chip Cookie Cheesecake Bars

Chocolate Chip Cookie Cheesecake Bars are made with just 4 ingredients and are ready in less than 1 hour. The perfect pairing of cheesecake and cookies!

Check out this recipe

Easy dessert recipe - Chocolate Chip Cookie Cheesecake Bars

Quarter Pound Chocolate Chip Cookies

Quarter Pound Chocolate Chip Cookies are an easy to make, soft & chewy cookie recipe to WOW the crowd. Truly 1/4 pound of buttery, chocolaty goodness.

Check out this recipe

If you love this recipe for the Best Chocolate Chip Cookies as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

CONNECT WITH YUMMI HAUS!

Be sure to follow me on my social media, so you never miss a post!

FB, Pinterest, IG, Email Subscription

Print Recipe

Best Chocolate Chip Cookie Recipe

Simply the Best Chocolate Chip Cookie Recipe that’s soft, chewy, and packed full of chocolate chips. Great for any occasion, gifts, and more!

Prep Time12

Cook Time14

Chill3

Total Time3 26

Course: Dessert

Cuisine: American

Keyword: chocolate chip cookies

Servings: cookies

Ingredients

¾ cup butter – melted and slightly cooled
¾ cup brown sugar – firmly packed
½ cup granulated sugar
1 large egg – room temperature
1 egg YOLK – room temperature
1 tbsp pure vanilla extract
2¼ cups all-purpose flour – lightly fluffed and gently scooped and leveled
1 tsp baking soda
1½ tsp cornstarch
½ tsp table salt
10 ounces Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips + more for the tops of the cookies

Instructions

In a large mixing bowl, combine the melted butter with the brown sugar and granulated sugar and whisk to combine and no dry sugar remains.
Whisk in the egg, egg yolk and vanilla until just combined.
Add the flour, baking soda, cornstarch and salt and fold in with a rubber spatula.
Fold in the chocolate chips.
Cover and refrigerate overnight. (min 3 hours – up to 4 days)
Once the dough is chilled, preheat the oven to 325 degrees.
Line baking sheets with parchment – set aside.
Scoop the cold dough into 3 tablespoon-sized balls and roll between your hands to smooth. The dough will be firm and crumble a little but should pull together with the warmth of your hands. Make the dough lightly taller and oblong, rather than round.
Place the dough on the prepared baking sheets, making sure the dough is standing on end so they look tall. This will help the cookies to bake thick.
You can press more chocolate chips around the outside of the dough before baking.
Bake for 14-16 minutes for cookies with 3 tbsp of dough. If making a bit smaller with 2 tbsp of dough – bake 12-13 minutes. They will look underbaked.
Let the cookies cool on the baking sheet for about 10-12 minutes.
Transfer to a cooling rack to cool completely before transferring to an airtight container.

Chocolate Chocolate Chip Cookie Bars

By Kleinworth & Co Leave a Comment

These indulgent chocolate chocolate chip cookie bars aka double chocolate chip cookie bars are an excellent recipe for making classic, all-time favorite chocolate chip cookies in a bar form.

A match made in heaven: gooey melted chocolate chips inside chewy, thick cookie dough bars. More chocolate never hurts anyone, especially during the Christmas season.

View post

Grinch Cookies

By Kleinworth & Co Leave a Comment

Soft sugar cookies cut into cute Grinch faces and decorated with sweet royal icing. These Grinch Cookies are the perfect holiday treat for kids of all ages.

Do you or your kids love the Grinch? We all grew up with that iconic character and I think we all probably know a few people in real life that we might refer to as the Grinch. (lovingly or otherwise) I kid!

This time of year I love to make something super cute and this year it was these Grinch cookies. I invited a friend over who is great at cookie decorating and we had a little holiday fun making these adorable little goodies.

My mom was always the one to make goodies like these. She was so patient with the process and made them turn out so adorable.

I love that these ones have eyelashes – just like my mom used to make on all her faces she would create when making fun decorated treats like this. The best part is that you can get as creative as you like with these cookies.

They make a great treat for an office party, fun church potluck, kids class party, or leaving out for Santa. I know you’ll love them as much as we do.

Grinch Cookies Recipe

Here are some commonly asked questions

How to Store Grinch Cookies

You can store the frosted cookies for several days in an airtight container. Be sure to store between layers of parchment paper so they are less likely to stick together.

How do I properly measure the flour?

Grinch Sugar Cookies

Can these cookies be made ahead of time?

You bet. This cookie dough can be made ahead of time and kept in the refrigerator for up to 4 days prior to baking. You may need to let it sit out at room temperature for about 10 minutes before rolling out and cutting into shapes.

You can also make the cookies up to 2 days prior to decorating them. Just make sure to cool them to room temperature before placing them in an airtight container.

This works great if you are hosting a cookie decorating party. Just make all the cookies a couple of days before the party and then they are ready to go when you have all those extra hands to get them all decorated.

PRO TIP – Dip your Grinch cookie cutter and stamp in flour between cutting out and stamping cookies to make sure the dough doesn’t stick to the cutter or stamp.

Chewy Sugar Cookies

Ingredients for Grinch Cookies

unsalted butter – room temperature
granulated sugar
large egg – room temperature
vanilla extract
all-purpose flour
salt

Ingredients for Royal Icing

confectioner’s sugar – sifted
meringue powder
warm water
red and green food coloring gel

How to Make Grinch Cookies

Combine the butter and sugar in the mixing bowl and beat until light and fluffy, using a stand mixer with the paddle attachment.
Add the egg and vanilla and beat until combined.
Add the flour and salt and beat until it forms a smooth dough.
On a lightly floured surface, roll out the dough to a thickness ¼-in (1 cm).
Cover with plastic and refrigerate for at least 30 minutes.
Preheat the oven to 350 F (175).
Line 1 large or 2 small baking sheets with parchment paper.
Cut out the Grinch shapes and stamp then using the Grinch cookie cutter set (the link below or use one similar).
Transfer to the prepared baking sheet.
Bake for 10-12 minutes or until the edges are just golden brown.
Allow cookies to cool completely before decorating or enjoy plain!

How to Make Royal Icing with Meringue Powder

In the bowl of a stand mixer (or with a hand mixer) slowly stir the sugar and meringue powder together until combined.
Add the water and beat on medium until stiff peaks form, about 5 minutes.
Separate the icing into 3 bowls.
Tint one portion of the icing with green food coloring gel (add a few drops of gel color and stir until the color is even and streak-free). I recommend adding in a drop or two at a time until you get a color you like.
Reserve 1/2 cup of white icing and tint the remaining icing with the red food coloring gel.

Don’t miss these other fun Grinch-inspired recipes

Grinch Donuts
Chocolate-Dipped Grinch Pretzel Rods
Grinch Christmas Cookies
Green Grinch Crinkle Cookies
Grinch Truffles
Grinch Pancakes

Royal Icing with Egg Whites: If you cannot find meringue powder or prefer to use raw egg whites, you could just replace both the water and meringue powder called for in the recipe with 2 large egg whites and 2 teaspoons of lemon juice.

Do I really need to chill the dough?

Yes, Yes, Yes! Chilling the dough is important for a couple of reasons. First – while the dough is chilling the ingredients are coming together. It gives a better overall flavor to the cookie.

The second and probably even more important than the first – is that chilling helps the dough hold together during the baking process.

Without chilling, the dough would not only be too sticky to really roll it and cut it. But it would also spread way too much while baking – leaving flat and not very appealing cookies in the end. Please don’t skip the chilling process.

How to Decorate Grinch Cookies

Transfer the icing into piping bags with a # 1 or # 3 tips.
Decorate your Grinch cookies by first outlining the border and face features of Grinch face using green icing.
Then fill in the middle with the green icing, leaving the eyes.
Use a toothpick to fill in any gaps by spreading the icing around. Tap the cookie a few times to help the icing settle.
Fill eyes with the white icing. You can fill nose too if desired or draw it later.
Now, outline the border of the fur part of the Grinch hat with the white icing and fill in the middle.
Using red icing, outline and fill the hat.
Fill the pompom part of the hat with white icing.
Set aside to dry for about 15-20 minutes before moving onto the black. This is very important as you don’t want to pull the wet icing as you work and ruin the nice smooth icing you just created.
Place ⅛ – ¼ teaspoon of Wilton black food coloring gel on the plate.
Using a 1 mm brush, draw the face features and outline the Grinch hat. Be creative! It is fun to do it with kids.
Dry cookies at room temperature for 6-8 hours until the icing is completely firm.

Grinch Recipes

What do you mean by soft butter?

You will need to take your butter out of the fridge about an hour before you would like to make the recipe for the butter to soften but not get too soft.

Can this recipe be cut in half?

I understand wanting to cut this recipe in half. Aside from trying to cut an egg in half – there is already a small amount of dough overall, cutting the recipe would make it more difficult to work with.

You would be better off making the recipe as written and then freezing half of the dough for a later time.

Grinch Face Cookies

How to soften the butter to room temperature?

First

But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.

Second

Third

baking sugar cookies

Why do the ingredients need to be at room temperature?

Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter. You want everything evenly disbursed for the perfect texture.

When your dairy products are at room temperature, they can create an emulsion. It’s essential to have an emulsion because air gets trapped, so the baked goods expand and get fluffy as it bakes.

Can this recipe be doubled?

You can, and we do it often. I actually find it easier to work with a larger portion of dough – but I do have to use my larger mixer to accommodate the increase in volume.

Grinch Christmas Cookies

Products I love when making these Grinch Cookies…

This Grinch Sugar Cookie Recipe is SUPER CUTE and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made decorated sugar cookies before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this cookie recipe.

If you love this Grinch Cookie recipe, you’re going to love these other holiday treats too. Please click each link below to find the easy, printable recipe!

Candy Cane Cookies

Candy Cane Cookies are peppermint cookies shaped like candy canes. Their festive look is perfect for a cookie exchange or holiday party.

Check out this recipe

Christmas Cupcakes

This homemade vanilla cupcake recipe is topped with a swirl of red and green frosting making these Christmas Cupcakes a festive way to celebrate the holidays.

Check out this recipe

Grinch Chocolate Covered Pretzel Rods

Check out this recipe

Christmas Pinwheel Cookies

Christmas Pinwheel Cookies are so fun to make and are perfect for parties, gifts, or enjoying with your favorite holiday movie. Merry Christmas!

Check out this recipe

Santa’s Favorite Chocolate Chip Cookies

Santa’s Favorite Chocolate Chip Cookies are the perfect treat to leave out with a glass of milk on Christmas Eve.

Check out this recipe

Melting Snowman Frosted Cookies

Melting Snowman Frosted Cookies are an adorable way to bring the magic of the season indoors using sugar cookies, ice cream, marshmallows, and more.

Check out this recipe

Rudolph Gingerbread Cookies

These super soft & chewy Rudolph Gingerbread Cookies are the perfect addition to your holiday celebrations & are sure to bring BIG smiles from everyone!

Check out this recipe

Christmas Cheesecake

Check out this recipe

If you love this recipe for Homemade Grinch Cookies as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

CONNECT WITH YUMMI HAUS!

Be sure to follow me on my social media, so you never miss a post!

FB, Pinterest, IG, Email Subscription

Print Recipe

Grinch Cookies

Soft sugar cookies cut into cute Grinch faces and decorated with sweet royal icing. These Grinch Cookies are the perfect holiday treat for kids of all ages.

Prep Time40

Cook Time10

Decorating1

Total Time1 50

Course: Dessert

Cuisine: American

Keyword: Grinch, sugar cookies

Servings: cookies

Equipment

Bowls
Stand mixer
Rolling Pin
Grinch cookie cutter ( the link in post)*
3 Icing bags
Wilton tip #1 and #3
Wilton black food coloring gel
1 mm brush – food grade

Ingredients

Cookies

½ cup unsalted butter room temperature (113 grams)
1 cup granulated sugar 200 grams
1 large egg room temperature
2 teaspoons vanilla extract
1 ¾ cups all-purpose flour
½ teaspoon salt

Royal Icing

2 ½ cups confectioner’s sugar sifted
2 tablespoons meringue powder 20 grams
½ cup warm water 120 ml
Red and green food coloring gel I used Wilton Christmas red and moss green food coloring gel that can be found at their store or on-line

Instructions

NOTE- You will need an additional 6-8 hours of drying time once the cookies are decorated – before they are ready to be stacked or stored in a container.

Cookies

Combine the butter and sugar in the mixing bowl and beat until light and fluffy, using a stand mixer with the paddle attachment.
Add the egg and vanilla and beat until combined.
Add the flour and salt and beat until it forms a smooth dough.
On a lightly floured surface, roll out the dough to a thickness ¼-in (1 cm).
Cover with plastic and refrigerate for at least 30 minutes.
Preheat the oven to 350 F (175).
Line 1 large or 2 small baking sheets with parchment paper.
Cut out the Grinch shapes and stamp then using the Grinch cookie cutter set (the link below or use one similar).
Transfer to the prepared baking sheet.
Bake for 10-12 minutes or until the edges are just golden brown.
Allow cookies to cool completely before decorating or enjoy plain!

Royal Icing Using Meringue Powder:

In the bowl of a stand mixer (or with a hand mixer) slowly stir the sugar and meringue powder together until combined.
Add the water and beat on medium until stiff peaks form, about 5 minutes.
Separate the icing into 3 bowls.
Tint one portion of the icing with green food coloring gel (add a few drops of gel color and stir until the color is even and streak-free). I recommend adding in a drop or two at a time until you get a color you like.
Reserve 1/2 cup of white icing and tint the remaining icing with the red food coloring gel.

Decorating

Transfer the icing into piping bags with a # 1 or # 3 tips.
Decorate your Grinch cookies by first outlining the border and face features of Grinch face using green icing.
Then fill in the middle with the green icing, leaving the eyes.
Use a toothpick to fill in any gaps by spreading the icing around. Tap the cookie a few times to help the icing settle.
Fill eyes with the white icing. You can fill nose too if desired or draw it later.
Now, outline the border of the fur part of the Grinch hat with the white icing and fill in the middle.
Using red icing, outline and fill the hat.
Fill the pompom part of the hat with white icing.
Set aside to dry for about 15-20 minutes before moving onto the black. This is very important as you don’t want to pull the wet icing as you work and ruin the nice smooth icing you just created.
Place ⅛ – ¼ teaspoon of Wilton black food coloring gel on the plate.
Using a 1 mm brush, draw the face features and outline the Grinch hat. Be creative! It is fun to do it with kids.
Dry cookies at room temperature for 6-8 hours until the icing is completely firm.

Notes

White Chocolate Ginger Cookies

By Kleinworth & Co Leave a Comment

Super soft and chewy ginger cookies dipped in white chocolate and decorated for the holiday – These White Chocolate Ginger Cookies are sure to warm up any winter day.

Everyone who knows me also knows that I am a ginger cookie fanatic. They are my absolute favorite, and I eat ginger cookies year-round.

So now that it is the holiday season it is only natural for ginger cookies to make an appearance here because ginger cookies are an absolute holiday staple. Ginger cookies and Christmas go hand in hand – so, of course, we make these each and every holiday season. I know you’ll love them as much as we do.

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