DESSERT

4th of July Cake is the perfect dessert to enjoy while celebrating Independence Day. This funfetti-style bundt cake is so easy and delicious!

I sure love this time of year. Summers up here in North Idaho are positively GLORIOUS! So of course I look forward to it for the 9 other months of the year.

One thing in particular that I love is the 4th of July. I love all things red, white, and blue and that includes the things I make for our party spread while celebrating the holiday. My favorite – this 4th of July Bundt Cake. So cute and delicious!

This cake is so fun because it is inspired by my homemade funfetti cake – which I highly recommend you give a try too. I just love sprinkles and look for any reason to add them to my dessert recipes.

But because it is summer and more casual – I decided to go with a bundt cake instead of my usual 2-3 layered cakes. There’s just something special about a bundt. I love to make them- especially for special occasions like a holiday.

Check out how cute this cake turned out. It’s so soft with the perfect moist crumb. I know you’ll love it too!

fourth of July cakes

Here are some commonly asked questions

Can this 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 a freshly baked and cooled cake from the pan, wrap it tightly in plastic wrap and freeze it 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 cake and freeze it until you need it. Remember that the frosting or icing 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.

How to keep a bundt pan from sticking to the pan

First – I highly recommend using a non-stick or silicone pan. But just because you are using one of these types of pans doesn’t mean you can skip adding additional non-stick to the pan.

When it comes to non-stick, you want to make sure you are coating liberally and then flouring. You can often skip this step by using something like a cooking spray made for baking.

My favorite way that is nearly fool-proof is bakers release. It is my “go-to” when it comes to making my cakes release cleanly and easily. See below for more info.

4th of July cake ideas

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.

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 recipe too dry.

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.

easy bundt cake

What is bundt cake?

Basically a bundt cake is a cake that is baked in a bundt pan. A bundt pan is a round, donut-shaped cake pan that was inspired by a traditional European cake known as Gugelhupf.

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.

Don’t miss these other great bundt cake recipes!

Pumpkin Bundt Cake with Cheesecake Filling
Chocolate Peppermint Bundt Cake
Vanilla Bundt Cake
Red Velvet Bundt Cake with Kahlua Ganache
Banana Coconut Bundt Cake
Apple Cider Donut Cake
Bourbon Cake
Rum Cake
Lemon Blueberry Swirl Bundt Cake
St. Patrick’s Day Cake
7-Up Pound Cake

bundt cake

Can I use a vanilla substitute instead of vanilla extract?

Yes. Vanilla essence does not provide quite the same flavor as regular vanilla extract. However, it is a good alternative.

How to make the perfect patriotic bundt cake

Start with a WELL-GREASED pan – even if using silicone
Try using flavorless food color so you get the best tasting cake
Silicone pans making flipping the cake out easier
Not all ovens bake the same – the time given is an estimate
Account for the climate and your elevation – they can play a factor in baking time
Room temperature ingredients make the cake moist – don’t skip this step
Mix in the order stated in the recipe – don’t over-mix to prevent air bubbles
You can add food coloring if desired to change it up
Only check the cake at the end to avoid adding cool air into the oven while it is baking
Let cool in the pan on a wire rack before turning out onto the cake plate
Stick with the toothpick test for the most accurate determination of doneness
If the cake is browning too much due to having to increase the time, you can tent the top with foil for the final minutes
Glaze only after the cake has cooled.

glaze for bundt cake

How to make a 4th of July Cake

Preheat the oven to 350F and grease a standard 9” bundt pan with non-stick cooking spray.
Using a stand mixer fitted with the paddle attachment, beat the butter, vanilla, and sugar together on medium speed until light and fluffy– about 2 minutes. Make sure to scrape down the sides of the bowl as needed.
Add the eggs one at a time and fully incorporate each one before adding the next.
In a small bowl, whisk together the flour, cornstarch, and baking powder.
At low speed, gradually alternate adding the dry ingredients and milk. First, add in ⅓ of the flour mixture. Then add in half of the milk, followed by another ⅓ of the dry ingredients. Then add in the rest of the milk followed by the rest of the dry ingredients.
Mix just until no large lumps of flour remain. You don’t want to overmix!
Add in the sprinkles and fold them in gently.
Transfer the batter to the prepared bundt pan and bake until a toothpick inserted into the center comes out clean– about 55-60 minutes.
Allow the bundt cake to cool for 5 minutes. Then run a knife around the edge and turn it out onto a wire rack to cool completely.
Store in an airtight container in the fridge for up to 3 days.

Glaze

Whisk the confectioner’s sugar, heavy cream, and vanilla in a large mixing bowl fitted with the whip attachment.
Pour over the top of the cooled cake.

Ingredients for 4th of July Cake

For the Bundt Cake

butter
granulated sugar
pure vanilla extract
large eggs
all-purpose flour
cornstarch
baking powder
milk
red white, and blue sprinkles

To make the glaze

confectioner’s sugar
heavy cream
pure vanilla extract

What are the best sprinkles for this cake?

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 labled as sprinkles.

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

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.

Why cool the cake first before flipping out?

If you try to flip the cake while it is still hot or even warm, it hasn’t had a chance to firm up yet. Flipping a warm cake increases the likelihood of the cake not releasing from the pan entirely, falling apart, or breaking when it is flipped. Trust me – it is a big fat bummer to have this cake you are so excited about and then have only half of it come out properly, The whole thing is a wash and you have to turn it into something like truffles instead.

4th of July Cake Recipe

Products I love when making this bundt cake…

This patriotic cake 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 a homemade bundt 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 cake recipe.

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

Patriotic M&M’s Cookie Bars

Patriotic M&M’s Cookie Bars are the perfect quick and easy treat to serve at all your Memorial Day, 4th of July or any patriotic holiday celebration.

Holiday treats - Patriotic M&M's Cookie Bars

Chewy Patriotic Brownie Cookies

Chewy Patriotic Brownie Cookies are a soft & fudgy cookie recipe that will satisfy any brownie lover out there. Loaded with chocolate chips & patriotic M&M’s, these will be the hit at all your summer parties.

Patriotic Cookie Dough Brownie Bars

Patriotic Cookie Dough Brownie Bars are thick and fudgy brownies topped with edible cookie dough & patriotic M&M’s for a super delicious holiday treat.

How to make Patriotic Cookie Dough Brownie Bars

Patriotic Trail Mix Recipe

Patriotic Trail Mix Recipe is the perfect snack for all your holiday celebrations. Great for Memorial Day or 4th of July parties. This salty-sweet grub is a favorite to eat during all the patriotic family events like parades & fireworks too.

Patriotic Cake Mix Cookies

Patriotic Cake Mix Cookies are perfect for Memorial Day & 4th of July celebrations. They take just 4 ingredients & about 10 minutes prep time. These cake mix cookies will be the hit of any party!

Patriotic Chocolate Chip Skillet Cookie

Patriotic Chocolate Chip Skillet Cookie is much like a Pizookie. A giant, thick & chewy chocolate chip cookie baked in an iron skillet with patriotic M&M’s.

If you love this recipe for this 4th of July Bundt Cake 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!

Print Recipe

4th of July Cake

4th of July Cake is the perfect dessert to enjoy while celebrating Independence Day. This funfetti-style bundt cake is so easy and delicious!

Prep Time20

Cook Time1

Course: Dessert

Cuisine: 4th of July, bundt, cake, funfetti

Servings:

Ingredients

For the Bundt Cake

1 cup butter softened
1 ½ cups granulated sugar
1 tbsp pure vanilla extract
4 large eggs
2 ¾ cups all-purpose flour
¼ cup cornstarch
2 tsp baking powder
1 cup milk
⅓ cup red white, and blue sprinkles

To make the glaze

2 cups confectioner's sugar
¼ cup heavy cream
1 tsp pure vanilla extract

Instructions

Preheat the oven to 350F and grease a standard 9” bundt pan with non-stick cooking spray.
Using a stand mixer fitted with the paddle attachment, beat the butter, vanilla, and sugar together on medium speed until light and fluffy– about 2 minutes. Make sure to scrape down the sides of the bowl as needed.
Add the eggs one at a time and fully incorporate each one before adding the next.
In a small bowl, whisk together the flour, cornstarch, and baking powder.
At a low speed, gradually alternate adding the dry ingredients and milk. First add in ⅓ of the flour mixture. Then add in half of the milk, followed by another ⅓ of the dry ingredients. Then add in the rest of the milk followed by the rest of the dry ingredients.
Mix just until no large lumps of flour remain. You don’t want to overmix!
Add in the sprinkles and fold them in gently.
Transfer the batter to the prepared bundt pan and bake until a toothpick inserted into the center comes out clean– about 55-60 minutes.
Allow the bundt cake to cool for 5 minutes. Then run a knife around the edge and turn it out onto a wire rack to cool completely.
Store in an airtight container in the fridge for up to 3 days.

Glaze

Whisk the confectioner’s sugar, heavy cream and vanilla in a large mixing bowl fitted with the whip attachment.
Pour over the top of the cooled cake.

Strawberry Cobbler Recipe

This Strawberry Cobbler Recipe is a classic southern dessert. Sweet and tart with a cake-like topping. It’s the perfect summer treat!

Oh how I love this time of year when fresh fruit is in season and I can make goodies from the things I pick in the garden. I look forward to this and it is what gets me through the harsh winters up here in North Idaho.

I particularly love making cobbler because of just how easy it is to make. In go the berries and then top with the batter, which bakes into this deliciously sweet cake-like layer that compliments the baked strawberries so well. Check it out!

Because of its ease, it is the perfect treat to bake up for a holiday celebration. Fortunately, there are 3 great holidays throughout the summer + all of the weekends full of beautiful weather to get you outside.

This cobbler is my “go-to” when it comes to potlucks and summer gatherings. It is always the first to vanish from the buffet table and everyone asks for the recipe. I know you’ll love it as much as we do!

Looking for Fall Flavors: Don’t miss our Pumpkin Dump Cake Recipe too!

strawberry cobbler

Here are some commonly asked questions

Can I use frozen strawberries?

You can, just thaw them and pat them dry before continuing with the recipe. Frozen berries tend to cook out a lot more moisture – so the cobbler may be more soggy when using frozen vs fresh.

easy strawberry cobbler

Tips for finding the best strawberries

buy local whenever possible – this will give you the best/freshest berries
look for red all the way to the top. If there is white at the top – the insides are white too. White strawberry tops yield less flavor.
visit a pick your own berry farm – these make for a great family experience. The kids love it.
shop the farmers market – the next-best thing to pick your own, still local and fresh – with all the work cut out for you
look for light colored seeds – if they are dark brown and dried up – the berry probably is too.
if you live in a place where strawberry fields are in abundance (Southern California) I strongly recommend stopping by the corner fruit stand and picking up a flat of strawberries. (one of my favorite things about growing up there)

fresh strawberry cobbler

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.

strawberry cobbler recipes

Tips for making cobbler

Swap out strawberries with other fruit and berry varieties – blackberry, blueberry, peach
Always top with ice cream or whipped topping for the perfect cobbler experience
Don’t use canned fruit – fresh is best
If using frozen, thaw first and pat dry with a paper towel
Can be made in an 8×8 or 9×9 pan – baking time will change slightly so watch closely for browning
Sprinkle with chopped pecans, almonds, or walnuts or top with your favorite ice cream flavor in place of vanilla to change it up.
Serve hot, warm, or room temperature but be sure to let rest for about 20-30 minutes after baking before serving

easy strawberry cobbler recipe

how to make strawberry cobbler

Preheat the oven to 350 degrees F.
Lightly spray a 13×9 baking dish with cooking spray.
Clean and cut the strawberries and add them to a large bowl.
Add the flour, ¼ cup sugar, and vanilla to the strawberries and toss to coat, set aside.
In a medium bowl, whisk together the flour, 1 cup sugar, baking powder, and salt.
Cut the butter into pieces and blend it into the flour mixture until small crumbles form.
Gradually add in the milk and stir after each addition until well combined.
Add the strawberries to the prepared baking dish.
Scoop the topping mixture onto the strawberries and spread slightly, the mixture will be thick but will spread while baking.
Bake for 40-45 minutes or until golden brown.
Serve warm with vanilla ice cream or whip cream on top.
Store the leftovers in the refrigerator.

ingredients for strawberry cobbler

strawberries cleaned and halved
all-purpose flour
granulated sugar
vanilla extract

Topping

all-purpose flour
granulated sugar
baking powder
salt
unsalted butter
milk

What to serve with strawberry cobbler?

Because we typically serve this cobbler at a potluck – we usually like to pair it with all our favorite grilling dishes. Anything we would serve at a backyard bbq is the perfect main or side dish to this cobbler. Here are some of our favorites…

best strawberry cobbler recipe

Products I love when making strawberry cobbler…

This classic southern dessert 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 a homemade cobbler 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.

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

Make a Root Beer Float

Check out how to Make a Root Beer Float! With bubbly root beer and creamy vanilla ice cream, it’s a great way to cool down and enjoy a treat!

Cookie Ice Cream Sandwiches

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!

Blueberry Cobbler : Just 3 Ingredients

Blueberry Cobbler is one of my favorite blueberry desserts. It certainly tops the list for delicious 3 ingredient recipes that everyone loves. This cobbler recipe is super easy too.

A freshly baked blueberry cobbler served in a dish, with a golden-brown, crumbly topping and juicy blueberries bubbling through, ready to be enjoyed.

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!

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!

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!

Cookie Dough Dip

Cookie Dough Dip, a quick and easy dessert recipe that’s perfect for dipping when served with cookies, fresh fruit, or pretzels. Great for parties- Ready in 5 minutes! It’s ultra-creamy, it’s egg-free, no-bake, and has a rich, sweet flavor that keeps you coming back for more!

If you love this recipe for Strawberry Cobbler 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!

Print Recipe

Strawberry Cobbler Recipe

This Strawberry Cobbler Recipe is a classic southern dessert. Sweet and tart with a cake-like topping. It’s the perfect summer treat!

Prep Time10

Cook Time45

Course: Dessert

Cuisine: American

Keyword: cobbler, strawberry

Ingredients

Strawberries

8 cups strawberries cleaned and halved
2 tbsp all-purpose flour
¼ cup granulated sugar
½ tsp vanilla extract

Topping

1 ½ cups all-purpose flour
1 cup granulated sugar
1 tbsp baking powder
½ tsp salt
½ cup unsalted butter 1 stick
½ cup milk

Instructions

Preheat the oven to 350 degrees F.
Lightly spray a 13×9 baking dish with cooking spray.
Clean and cut the strawberries and add them to a large bowl.
Add the flour, ¼ cup sugar and vanilla to the strawberries and toss to coat, set aside.
In a medium bowl, whisk together the flour, 1 cup sugar, baking powder and salt.
Cut the butter into pieces and blend it into the flour mixture until small crumbles form.
Gradually add in the milk and stir after each addition until well combined.
Add the strawberries to the prepared baking dish.
Scoop the topping mixture onto the strawberries and spread slightly, mixture will be thick but will spread while baking.
Bake for 40-45 minutes or until golden brown.
Serve warm with vanilla ice cream or whip cream on top.
Store the leftovers in refrigerator.

Make a Root Beer Float

Check out how to Make a Root Beer Float! With bubbly root beer and creamy vanilla ice cream, it’s a great way to cool down and enjoy a treat!

This time of year is so exciting. We love the warmer weather and all of the summer holidays that come with it. That means we are also looking to pull out the nostalgic recipes and nothing could be more nostalgic than a root beer float.

There’s just something about that super fizzy soda bubbling around the melting creamy vanilla ice cream. So good and brings back all those childhood memories – especially when celebrating the summer holidays.

**Don’t miss our Italian Cream Soda recipe!

Did you grow up having floats as a kid? They are so simple and yet there’s something so special about making them and enjoying them with those you love.

We used to have an A&W near our house when we lived in NV and we would get them every so often and treat the kids. Now our closest one is about 3 hours away – so we haven’t made the trek to visit down there yet. Fortunately, it is so easy to make them that we don’t have to go there to enjoy a frosty one.

rootbeer float

Here are some commonly asked questions

How to drink a root beer float

Depending on your preference, you can either drink the float or use a spoon. This will depend on the ratio of ice cream to soda and how you like it. I happen to like more ice cream – but I’m an ice cream girl.

There isn’t a “proper way” to enjoy it – just go with how YOU like it!

rootbeer float recipe

The history behind the root beer float

The owner of Cripple Creek Brewing, Frank J. Wisner, made the first known root beer float on August 19, 1893. It is said that he was inspired by the snowy peaks of the Cow Mountains because they resembled ice cream floating in soda. He combined root beer and vanilla ice cream the next day and called it a “Black Cow”.

float root beer

How to make a root beer float

To make the float frosty, place the glasses or mugs in the freezer about 30 minutes before serving.
Add several scoops of ice cream to the chilled glasses.
Pour the root beer over the ice cream.
Add any toppings you like.
Serve immediately.

Ingredients for a root beer float

Vanilla Ice Cream
Root Beer
Maraschino cherries

recipe variations

make with chocolate ice cream
use another flavor of soda – such as cream soda, chocolate soda, or grape soda (yes it makes it into an entirely different drink – but still good)
make with frozen yogurt instead to lighten it up and give a little tang

classic root beer float

Tips for making the BEST root beer float

pour the root beer slowly and at an angle to reduce the added fizz
always use the best possible slow churn ice cream so it is ultra creamy – or use homemade
freeze the glasses prior to prep
use your favorite root beer – a link to my favorite is below
top with whipped cream and a cherry if desired – we left off the whipped cream here
use tall glasses so you have enough space for at least 2 scoops of ice cream for an adult-portion
try making this with a dairy-free “nice cream” – as we did here with our banana root beer float

how to make a rootbeer float

Products I love when making root beer floats…

This ice cream drink 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 floats 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 treat recipe.

ice cream drinks

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

Cookie Ice Cream Sandwiches

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!

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.

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.

Dairy-Free Fudge Pops Recipe

Dairy-Free Fudge Pops Recipe is the perfect summertime frozen treat. Made with coconut milk & no refined sugar, these are ultra creamy & SUPER DELICIOUS!

Easy Churro Funnel Cake

Easy Churro Funnel Cake is the perfect blend of carnival & theme park food & awesome Cinco de Mayo dessert recipes. You can’t go wrong with cinnamon treats!

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!

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!

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

Frozen Bananas

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

Homemade Cherry Slurpee

Cool off with this refreshing Homemade Cherry Slurpee! Made with just a few simple ingredients, it’s icy, sweet, and bursting with bold cherry flavor—perfect for hot summer days.

If you love this recipe for this classic frozen drink 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!

Print Recipe

Make a Root Beer Float

Check out how to Make a Root Beer Float! With bubbly root beer and creamy vanilla ice cream, it’s a great way to cool down and enjoy a treat!

Prep Time5

Course: Beverage, Dessert

Cuisine: American

Keyword: float, ice cream, root beer, vanilla

Ingredients

Vanilla Ice Cream
Root Beer

Toppings

Maraschino cherries

Instructions

To make the float frosty, place the glasses or mugs in the freezer about 30 minutes before serving.
Add several scoops of ice cream to the chilled glasses.
Pour the root beer over the ice cream.
Add any toppings you like.
Serve immediately.

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!

My friends, it is my favorite time of year. I love all things red, white and blue and that includes my food. So when I was thinking about fun little recipes to make for this year’s 4th of July celebrations I knew the main thing had to be red, white and blue – of course.

What I love about these little cheesecake jars is that the recipe only takes a handful of ingredients and they are no-bake. Anything no-bake in the summer is a huge win for me now that we don’t have AC. We love these and I know you’ll love them too. Check it out!

I mean- who’s with me on the no-bake treats? You just can’t go wrong. I had never had a no-bake cheesecake before I met my hubs. Then his grandmother taught me how to make his favorite no-bake cherry cheesecake for his birthday and it was a game-changer.

Honestly, I wondered where it had been all my life. It is no wonder it is his favorite and it quickly became ours too. Years later I started adding my homemade cherry pie filling to the top – that made it over the top delicious.

red white and blue desserts

Here are some commonly asked questions

Can these cheesecake jars be made in advance?

You bet. These mini cheesecakes will hold in the refrigerator for several days. Just cover each with plastic wrap and keep chilled. I recommend adding the whipped topping and sprinkles when you are ready to serve.

Tips for making no-bake cheesecake

Serve in individual-size trifle dishes, mason jars, or even disposable plastic cups.
You can add berries, angel food cake, crushed cookies, or brownie pieces to the layers.
Don’t add frozen fruit. It tends to get slimy as it thaws and will make the cheesecake runny with the added moisture it creates.

cheesecake in a cup

How do I make graham cracker crust?

Graham cracker crust is really easy to make. For these no-bake cheesecakes, it is as easy as crushing the graham crackers. Some people like the crust to be sweeter and some like it less dry.

So if you fall into either of those categories – you can mix in 1/2 to 1 tsp granulated sugar to the crushed graham crackers for sweetness and/or add in 1-2 tsp melted butter to moisten the crumbs.

Note- that since this is a smaller cheesecake recipe than what would require a traditional graham cracker crust for a whole 10″ cheesecake, the recipe is a bit different.

Can I use chocolate graham crackers?

Oh yes – that would be delicious. I recommend using chocolate graham crackers for this. You can also use the gluten-free or low- fat graham crackers. They might taste slightly different, but the recipe will still be great.

easy no-bake cheesecake

What toppings should I use over a no-bake cheesecake filling?

The possibilities are endless when it comes to toppings on no-bake cheesecake. I see it similar to ice cream in that regard. The sky is the limit here. But here are some of my favorites…

salted caramel
whipped cream
lemon curd
berry sauce
chocolate ganache
fruit pie filling

Can these be made with low or non-fat cream cheese?

You can, but keep in mind that when you are reducing or removing the fat, you are also removing the part that makes it so creamy and flavorful. So they might not be as delicious but the recipe will still work.

patriotic dessert

Ingredients for No-Bake Cheesecake

cream cheese – softened
granulated sugar
whipped topping – thawed
graham crackers
Food coloring

Can I use different colors?

Yes – that is what I love about this recipe. I can change up the colors to make them for any holiday or occasion. Add coordinating sprinkles and you are all set.

cheesecake trifle

Why you’ll love no-bake cheesecake in a jar

ready in about 45 minutes
minimal effort
unlimited color options
easy to transport to a party
no baking
crazy easy recipe
super creamy filling
easy to make individual servings

red white and blue trifle

How to make no-bake cheesecake cups

In a large bowl, beat the cream cheese until fluffy.
Add the sugar and beat until well combined.
Fold in the whipped topping until well combined and smooth.
Divide the mixture into 3 bowls, about 1 cup of each.
Color one with red food coloring and another with blue by adding several drops or dots of dye and then mixing well.
Cover and place in the refrigerator to chill for about 30 minutes.
Crush the graham crackers in a food processor or resealable bag.
Add the cream cheese mixture in layers in small jars, you can spoon it in or use a disposable decorator bag or resealable bag to pipe it in.
Add the graham cracker crumbs in-between the layers.
Decorate with whipped topping and sprinkles if desired.

cheesecake in a jar

Products I love when making no-bake cheesecake…

This no-bake cheesecake 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 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 treat recipe.

cheesecake in mason jars

If you love this Easy No-Bake Cheesecake Cups recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!

Jello Jigglers Recipe

This Jello Jigglers Recipe is an easy dessert for all occasions. Prepare in any color to suit the holiday, like these for the 4th of July.

Patriotic M&M’s Cookie Bars

Patriotic M&M’s Cookie Bars are the perfect quick and easy treat to serve at all your Memorial Day, 4th of July or any patriotic holiday celebration.

Patriotic Cake Batter Dip

Kick off your holiday with a bang & serve this Patriotic Cake Batter Dip at your 4th of July celebration. Simple & easy to make, it’s absolutely perfect when paired with NILLA Wafers. YUM!

Chewy Patriotic Brownie Cookies

Patriotic Cookie Dough Brownie Bars

Patriotic Cookie Dough Brownie Bars are thick and fudgy brownies topped with edible cookie dough & patriotic M&M’s for a super delicious holiday treat.

Patriotic Cake Mix Cookies

Patriotic Cake Mix Cookies are perfect for Memorial Day & 4th of July celebrations. They take just 4 ingredients & about 10 minutes prep time. These cake mix cookies will be the hit of any party!

Patriotic Trail Mix Recipe

If you love this recipe for No-Bake Cheesecake Cups 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!

Print 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!

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Keyword: 4th of July, cheesecake, no-bake, patriotic

Servings: **see notes

Ingredients

8 ounces cream cheese softened
¾ cup granulated sugar
8 ounces whipped topping thawed
4-5 graham crackers
Food coloring ** see notes

Instructions

In a large bowl, beat the cream cheese until fluffy.
Add the sugar and beat until well combined.
Fold in the whipped topping until well combined and smooth.
Divide the mixture into 3 bowls, about 1 cup of each.
Color one with red food coloring and another with blue by adding several drops or dots of dye and then mixing well.
Cover and place in the refrigerator to chill for about 30 minutes.
Crush the graham crackers in a food processor or resealable bag.
Add the cream cheese mixture in layers in small jars, you can spoon it in or use a disposable decorator bag or resealable bag to pipe it in.
Add the graham cracker crumbs in-between the layers.
Decorate with whipped topping and sprinkles if desired.

Notes

If you want more “tangy” cheesecake flavor – add 1/2 to 1 tsp of lemon juice to the mixture before adding the food coloring.
Any color food coloring will work, however, I have found that gel food coloring works best.
The recipe can easily be doubled.
The number of servings will depend on the size of your container.

Jello Jigglers Recipe

This Jello Jigglers Recipe is an easy dessert for all occasions. Prepare in any color to suit the holiday, like these for the 4th of July.

When it comes to fun desserts, Jello always tops the list. You just can’t go wrong with an easy, no-bake treat like Jello. You can make it in any color to match your theme and the kids just love it.

I know that whenever the Jello comes out, our kids eyes would light up. I love it because it is simple to make and keeps the kitchen cool. Plus it is low in calories – making it a healthier option than other traditional summertime treats.

For these Jello cups we did red and blue. But you could make these in any color combo for a different occasion. Or you can choose to make a batch using just the unflavored gelatin to add some white squares in there too.

It is really up to you- the possibilities are endless with a little creativity. We like to place the squares in these individual cups so people can just grab their dessert and keep it portable. Perfect for curling up to watch the fireworks on 4th of July.

jigglers

Here are some commonly asked questions

Can sugar-free jello be used?

Yes – that will work just fine. Just remember that the ounces on the box are different when using sugar-free. Just check the servings on the box to make sure it is the same as the original version before getting started.

Can I freeze jello?

Freezing jello is not recommended. The changes in the molecular structure during the freezing process makes the jello lose its texture and it won’t harden. Frozen jello becomes melted and runny when thawed.

jello jiggler

Tips for the best jello jigglers

Coat the pan with cooking spray or oil for easy removal. But be sure to wipe it so you remove any bubbles. If there are any bubbles left in the pan it will create indentations in the jello.
Pop or smooth out any bubbles that may be present when pouring the jello into the pan. You don’t want those to leave indentations or divots in the jello.
You could use a push-pan for easy removal.
The less water you add, the stronger/firmer the jello will be.
Remember – we are only using boiling water to make the squares. If you also add the cold water called for on the box you will end up with regular jello – which isn’t cuttable.

recipe jello jigglers

How to make multi-color jello jigglers

It is understandable that you would want to make these fun jello squares in a multitude of colors. To do so, just make one color first and refrigerate for at least 30 minutes or until firm. This will take less time because the amount in the pan will be less and the mixture will be thin.

Once that layer is firm, make the second color and then pour gently over the first layer. Refrigerate again until firm. Repeat if desired until you achieve your desired effect.

Can I use cookie cutters to cut the jigglers?

You bet- that is a great idea. I prefer the metal ones because they are usually thinner than the plastic ones so you get a cleaner cut.

jello jigglers

How to make Jello Jigglers

Set out a square 8×8 inch pan.
Heat water to boiling, either in the microwave or on the stove.
In a large bowl, whisk together the Jello and unflavored gelatin.
Carefully pour the boiling water over the jello mixture and stir for 2-3 minutes or until it is completely dissolved.
Pour it into the pan.
Place the pan in the refrigerator for at least 4 hours or until set.
Repeat with the additional flavors if desired.
Once firm, cut it into squares or shapes and serve.
Store the leftovers in the refrigerator.

Serving, optional

Layer jello squares in a glass.
Top with the whipped topping and sprinkles if desired.

finger jello

Ingredients for Jello Jigglers

jello – your favorite flavor
unflavored gelatin
boiling water

Serving, optional

Whipped topping or whip cream
Sprinkles

Don’t miss these other fun recipes made with Jello for all ages

finger jello recipe

How to remove stuck jello

When removing the jello you want it to slide right out so you get those pretty, clean lines. If your jello is a bit too stuck on the pan, you’ll need to give it a little help to release.

To do so, fill your sink with warm water – about 1-2″ deep. Then place the pan into the water just enough that the water comes up the sides of the pan, taking care to not let any pour over the top onto your jello.

Let sit for 10-15 seconds – this should help it to release from the pan easier and without scraping.

Can these be made with molds?

Yes – using silicone molds is a great way to make cute shapes with jello. Be sure to coat the mold really well with cooking spray to make sure you can release the jello from the mold cleanly.

mini jello

How long does it take for jello to set?

Typically jello will set in about 4 hours. But this will really depend on the size and depth of the dish you are using. For this recipe, it was about 4 hours using an 8×8 baking pan with a depth of about 1″.

How to store leftover jello jigglers

Keep any leftover jigglers in the refrigerator. They should hold up for a good 7-10 days in an airtight container.

blue jello cups

Products I love when making jello jigglers…

This jello jigglers 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 jigglers 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 treat recipe.

jello – your favorite flavor
unflavored gelatin
Sprinkles
8×8 pan
cooking spray

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

Patriotic M&M’s Cookie Bars

Patriotic M&M’s Cookie Bars are the perfect quick and easy treat to serve at all your Memorial Day, 4th of July or any patriotic holiday celebration.

Patriotic Cake Batter Dip

Kick off your holiday with a bang & serve this Patriotic Cake Batter Dip at your 4th of July celebration. Simple & easy to make, it’s absolutely perfect when paired with NILLA Wafers. YUM!

Chewy Patriotic Brownie Cookies

Patriotic Cake Mix Cookies

Patriotic Cake Mix Cookies are perfect for Memorial Day & 4th of July celebrations. They take just 4 ingredients & about 10 minutes prep time. These cake mix cookies will be the hit of any party!

Patriotic Trail Mix Recipe

Patriotic Cookie Dough Brownie Bars

Patriotic Cookie Dough Brownie Bars are thick and fudgy brownies topped with edible cookie dough & patriotic M&M’s for a super delicious holiday treat.

Patriotic Pinwheel Cookies

Patriotic Pinwheel Cookies are the perfect dessert for the 4th of July, Memorial Day or just to celebrate all things red, white, and blue.

If you love this recipe for Jello Jigglers 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!

Print Recipe

Jello Jigglers Recipe

This Jello Jigglers Recipe is an easy dessert for all occasions. Prepare in any color to suit the holiday, like these for the 4th of July.

Prep Time5

Cook Time4

Total Time4 5

Course: Dessert

Cuisine: American

Keyword: jello

Ingredients

3 boxes jello – small – 3 oz each your favorite flavor
1 box unflavored gelatin 4 envelopes- 1 oz each
4 ½ cups boiling water

Serving, optional

Whipped topping or whip cream
Sprinkles

Instructions

Set out a square 8×8 inch pan.
Heat water to boiling, either in the microwave or on the stove.
In a large bowl, whisk together the Jello and unflavored gelatin.
Carefully pour the boiling water over the jello mixture and stir for 2-3 minutes or until it is completely dissolved.
Pour it into the pan.
Place the pan in the refrigerator for at least 4 hours or until set.
Repeat with the additional flavors if desired.
Once firm, cut it into squares or shapes and serve.
Store the leftovers in the refrigerator.

Serving, optional

Layer jello squares in a glass.
Top with the whipped topping and sprinkles if desired.

Cracker Barrel Coca-Cola Cake

This copycat recipe for the famed Cracker Barrel Coca-Cola Cake will be your new favorite dessert to bring to all your potlucks and parties!

Welcome to the wonderful world of iconic Southern desserts! Today, we’re diving into the irresistible and moist Chocolate Coca-Cola Cake that you’ve probably devoured at Cracker Barrel restaurants.

Known for its unique flavor and rich, fudgy frosting, this cake will satisfy your sweet tooth in the best possible way.

What’s even better? We’ll be making this decadent cake in the comfort of our own kitchen with our easy-to-follow, copycat recipe. So, grab your apron, and let’s start!

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Strawberry Kiss Cookies

Peanut Butter Blossom Cookies

Adorable Strawberry Kiss Cookies made with strawberry ice cream cone chocolate Hershey kisses make the cutest blossom cookies ever. So soft and chewy with that delicious melted chocolate kiss make these great for birthdays, holidays, and more.

Who loves cookies? When it comes to cookies I will never turn down one that is decorated super cute or is made with a new little treat – like these cookies here.

A friend and I came across these new strawberry ice cream cone chocolate kisses and we knew immediately that we just had to make them into some sweet little blossom cookies.

I love them with the precious pastel colored sprinkles on the cookies. They would be perfect for a unicorn birthday party.

I mean, blossom cookies are typically made with a peanut butter cookie base and then topped with a milk chocolate kiss. But these are just too cute with a sugar cookie base, those colorful sprinkles and the addition of the strawberry kiss.

Definitely an upgrade from the original version if you ask me.

kiss cookie recipe

Here are some commonly asked questions

What is the best way to store leftover kiss cookies?

Place the cookies in an airtight container and keep them at room temperature for up to 4 days. Please make sure the kisses have hardened again before stacking them. They can get soft when placed on the warm cookies and you don’t want them to get smashed when stacking.

For thicker/fatter cookies – use shortening instead of butter to eliminate spread while baking.

hershey kiss cookie recipe

Can you freeze kiss cookies

The short answer is yes. These cookies can be frozen after baking, once they have completely cooled. The best way to do that is to wrap each cookie individually with plastic wrap. Then place them in an airtight container or zip-top bag. You can freeze for up to 3 months. Keep in mind that the sprinkles may sweat from the moisture in the freezer – so you might want to stick to only freezing the ones without sprinkles.

You can also freeze the dough. Just roll it into balls and place on a baking sheet. Freeze in a single layer. Once frozen, transfer to an airtight container for space-saving.

When ready to bake, thaw the dough, roll the cookies in the sugar or sprinkles and then bake as directed. Please don’t add the sugar or sprinkles prior to freezing – neither holds up too well with the moisture in the freezer.

hershey kiss cookies no peanut butter

Do I need to chill the dough?

For this particular cookie recipe it isn’t necessary unless your butter is really soft. However, if you love your kiss 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.

More Blossom Cookies

Birthday Cookies

Christmas Shortbread Cookies

Peppermint Shortbread Kiss Cookies

sugar cookie blossoms

How to make Strawberry Kiss Cookies

Preheat the oven to 350 degrees F.
Line a baking sheet with parchment paper or a silicone mat.
In a large bowl, cream together the butter and sugar until fluffy.
Mix in the egg and vanilla until well combined.
Add the flour, baking soda, and salt and mix until well combined.
Divide the dough using a cookie dough scoop and roll it into balls.
Place on the prepared baking sheet.
For sprinkles, roll the ball in the sprinkles then place it on the prepared baking sheet.
Bake for 10-12 minutes or until lightly golden.
Remove from oven and immediately add the chocolate kisses into the tops of each cookie, pressing down gently.
Let cool and transfer to a wire rack.
Store in an airtight container.

kiss cookies

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.

What are the best sprinkles for this dough?

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.

cookies with hershey kisses

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.

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. Let it sit out at room temperature for about 20-30 minutes before rolling and baking.

Ingredients for Strawberry Kiss Cookies

unsalted butter – softened
granulated sugar
egg – room temperature
vanilla extract
all-purpose flour
salt
baking soda
milk
strawberry ice cream cone chocolate kisses
Sprinkles

blossom cookies

TIP

Refrigerate the chocolate kisses until you are ready to add them. This will keep them from melting too much when adding them on top of a warm cookie.

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.

Products I love when making strawberry kiss cookies…

This cookie 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 blossom 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 cookie recipe.

mixer
baking sheet
granulated sugar
vanilla extract
all-purpose flour
salt
baking soda
strawberry ice cream cone chocolate kisses
nonpareils pastel sprinkles

strawberry cookies

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

Cookie Ice Cream Sandwiches

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!

Cookies and Cream Cookies

Cookies and Cream Cookies are soft, buttery cookies loaded with crushed Oreos, melty chocolate chunks, and white chocolate chips – DELISH!

Rainbow Sprinkle Cookies

Rainbow Sprinkle Cookies are a soft and chewy dropped sugar cookie recipe coated in rainbow nonpareils. They’re perfect for any celebration – including St. Patrick’s Day, Mother’s Day, and of course, BIRTHDAYS!

S’mores Cookie Sandwiches

Soft & chewy chocolate chip cookies sandwiched together with chocolate spread, crushed graham cracker &marshmallow cream make these S’mores Cookie Sandwiches.

Lofthouse Sugar Cookies

These pillowy soft Lofthouse Sugar Cookies are what sugar cookie dreams are made of. Easy to make & oh so sweet & delicious! You’ll love these cookies!

Birthday recipe - Lofthouse Sugar Cookies - Copycat Recipe

M&M Slice & Bake Cookies

These soft and chewy M&M Slice & Bake Cookies are the perfect easy cookie recipe for any occasion. Make the dough ahead, slice, and bake when the craving strikes.

Reese’s Potato Chip Cookie Bars

More Great Cookies You Don’t Want to Miss

Chewy Ritz Cracker Oatmeal Cookies

3-Ingredient Pumpkin Cookies

Valentine Chocolate Chip Cookies

Potato Chip Cookies

If you love this recipe for Strawberry Kiss 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!

Print Recipe

Strawberry Kiss Cookies

Prep Time10

Cook Time12

Total Time22

Course: Dessert

Cuisine: American

Keyword: cookies, kiss, strawberry

Servings: cookies

Ingredients

½ cup unsalted butter – softened 1 stick
1 cup granulated sugar
1 large egg room temperature
1 tsp vanilla extract
2 cups all-purpose flour
¼ tsp salt
¼ tsp baking soda
2 tbsp milk
1 bag strawberry ice cream cone chocolate kisses 10 oz
Sprinkles optional

Instructions

Preheat the oven to 350 degrees F.
Line a baking sheet with parchment paper or a silicone mat.
In a large bowl, cream together the butter and sugar until fluffy.
Mix in the milk, egg and vanilla until well combined.
Add the flour, baking soda, and salt and mix until well combined.
Divide the dough using a cookie dough scoop and roll it into balls.
Place on the prepared baking sheet.
For sprinkles, roll the ball in the sprinkles then place it on the prepared baking sheet.
Bake for 10-12 minutes or until lightly golden.
Remove from oven and immediately add the chocolate kisses into the tops of each cookie, pressing down gently.
Let cool and transfer to a wire rack.
Store in an airtight container.

Cookie Ice Cream Sandwiches

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!

Who loves ice cream? I have only come across a handful of people in my time that weren’t right there with me when I say how much I love it. I know – it’s mind-boggling.

Ice cream sandwiches- even better, because it’s portable ice cream. LOVE it! So how could we make them even better? Ummmmm – make them with chocolate chip cookies of course! Delish!

Don’t miss our Air Fryer S’mores 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.

There’s something just so special about macarons. I’m not sure if it is the intimidation factor people seem to have because they are made so differently than pretty much any other type of cookie out there. But they are definitely special.

My friend, the macaron queen, came over one day and made these Chocolate Macarons with Salted Caramel Filling with me. I can tell you – they were absolutely INCREDIBLE! You don’t have to be intimidated – we have all the steps broken down here for you so you can make these awesome cookies yourself.

I’m all for pairing chocolate and salted caramel. Those flavors are a match made in heaven. I’m already a huge fan of each one separately – so it is no surprise that they would be great together too.

These light, delicate cookies sandwiched together with that super creamy filling is unbelievably scrumptious. Perfect for holidays like Easter or Mother’s Day. I know I’d sure love to receive a box of these – no matter the occasion.

chocolate macarons

Here are some commonly asked questions

Can this recipe be doubled?

Because the whipped egg whites are so delicate during this mixing process, I recommend making batches back to back, instead of trying to double the ingredients in the mixing bowl.

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

Because of the length of time that the egg whites need to be whipped in order to get to the desired result, I don’t recommend making these macarons with anything but a stand mixer.

salted caramel macarons

Can Chocolate Macarons be frozen?

You bet. Macarons can be frozen if they are placed in an airtight container. Make sure to label with the date and use within 6 weeks.

Why did my shells crack?

Often times the shells will crack when they have not been given adequate time to dry out before the baking process. Please make sure to leave them on the counter to rest and dry for at least 20-30 minutes prior to baking.

making macarons

Can I use a sugar substitute?

Because macarons are so delicate during the mixing process, I don’t recommend altering the ingredients – including the sugar, for an alternative. You run the risk of the batter not setting properly or completely deflating altogether.

Can this chocolate macaron recipe be made with all-purpose flour?

Unfortunately, no. Macarons require almond flour, which is part of what makes them what they are. This recipe will not work with all-purpose or any other type of flour.

best macarons

macaron cookies - chocolate salted caramel

What is the best way to measure the ingredients on a scale?

Because some recipes require that we be so precise when measuring the ingredients it is imperative that the ingredients be weighed instead of using a volume measurement as we would with measuring cups or spoons.

But you don’t want to scoop your ingredients and then place it all on the scale. When you do this – you are also getting the weight of your scoop or bowl or whatever you have used to hold the ingredients. That won’t work.

The best way to do this is to place your measuring cup, bowl, or whatever you want to use to hold the ingredients on the scale. Then ZERO OUT THE SCALE. After you zero it out – you can then add the ingredients to the cup or bowl (don’t lift it up – just spoon it in there while it stays on the scale) until you reach the weight called for in the recipe.

What food scale do you recommend?

I like to use this OXO Good Grips 22-Pound Stainless Steel Food Scale with Pull Out Display. Not only does it measure in grams AND ounces – but also does milliliters and cups for when you are measuring liquids too. I love the pull-out display so I can still see the screen even when I have a large plate or bowl on there.

dark chocolate macarons

Ingredients for Chocolate Macarons

egg whites
granulated sugar
almond flour
confectioner’s sugar
cocoa powder

Ingredients for Salted Caramel Macaron Filling

whipped cream cheese
confectioner’s sugar
caramel sauce
flake sea salt

cocoa macarons

How to make Chocolate Macarons

Line two large baking sheets with parchment paper or Silpat mats.
Fit a large piping bag with a small round tip (I like a Wilton #10).
Heat a small saucepan of water over medium-high heat. Place a large heatproof bowl over the simmering water.
Add the egg whites and granulated sugar to the bowl and whisk continuously until the sugar has fully dissolved– about 5 minutes.
Transfer the egg white mixture to the bowl of a stand mixer fitted with the whisk attachment.
Whip the egg whites on medium-high speed (Kitchenaid #8) until the egg whites reach stiff peaks.
Once the egg whites have reached stiff peaks, sift in the almond flour, confectioner’s sugar, and cocoa powder.

Preparing & Piping Macarons

Gently fold in the dry ingredients, forming a “J” shape with your spatula. Make sure to scrape all the way to the bottom of the bowl so the meringue is evenly mixed.
When all of the dry ingredients have been mixed in, gently smush the meringue against the sides of the bowl and fold it back together to deflate the meringue. Repeat the smush and fold process 2-3 more times.
Test the batter occasionally to see if it has reached the “lava stage”. If you can draw a figure 8 with the meringue without the stream breaking, it is ready to pipe. If the meringue comes off the spatula in clumps or the stream breaks while drawing the 8, deflate the batter a few more times and repeat the figure 8 test.
When the meringue flows like lava, transfer it to the piping bag fitted with the round tip. Pipe 1.5” circles onto the Silpat-lined baking sheet.
Immediately after you’ve finished piping the tray, hold it 6” off the counter and drop it to release any air bubbles. Drop the tray 5-6 more times, or until it looks like any large air bubbles have popped.
Set the tray aside and allow it to rest for 20-25 minutes, or until the macarons develop a skin. The macarons are ready to bake when you can touch them without any meringue sticking to your finger.
While the macarons rest, preheat the oven to 325F. (see notes)
Bake the macarons one sheet at a time for 15-16 minutes, rotating the tray halfway through baking.
The macarons are finished baking when they come off the tray easily.
Allow the macarons to cool on the tray before filling.

salted caramel macaron recipe

How to make Salted Caramel Macaron Filling

Combine the cream cheese, confectioner’s sugar, and caramel in a small bowl and beat together until creamy.
Transfer the mixture to a piping bag fitted with a small round tip.
Place the macarons in similar-sized pairs.
Pipe a small dollop of salted caramel filling on one shell.
Sprinkle with flakey sea salt and place the second shell on top. Repeat with the remaining macarons.
(Optional) Place the filled macarons in an airtight container in the fridge to age for at least four hours (or preferably overnight).
Bring the macarons to room temperature before serving.

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.

caramel macarons

Tips for Making Macarons

Your egg whites do not have to be at room temperature– straight from the fridge is fine.
I recommend using natural cocoa powder. Dutch-process cocoa powder can destabilize the egg whites and cause the macarons to spread or crack.
I recommend using an oven thermometer when making macarons. My oven tends to run a little hot so I set my oven to 315F and it rises to 325F.

More Macaron Recipes to Try

decorating macarons

Products I love when making chocolate macarons…

This chocolate macaron recipe is SUPER delicious – and if you’re like me, then you might already have some of these items on hand. But maybe you have never made homemade macarons before, & you’re a bit nervous, I completely understand – but I can tell you that 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 cookie recipe.

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

Translucent Tea Bombs Recipe

Pretty translucent spheres filled with floral tea make this Tea Bombs Recipe a lovely gift for the tea lover in your life. Just add hot water.

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!

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.

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!

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.

If you love this recipe for Chocolate Macarons 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 1 vote

Chocolate Macaron Recipe

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

Prep Time15

Cook Time30

Rest25

Course: Dessert

Cuisine: French

Keyword: chocolate, cookie, macarons, salted caramel

Servings: sandwich cookies

Ingredients

For the Shell

90 grams egg whites
90 grams granulated sugar
85 grams almond flour
70 grams confectioner’s sugar
15 grams cocoa powder

For the Filling

40 grams whipped cream cheese
40 grams confectioner’s sugar
30 grams caramel sauce plus more to fill, optional
flake sea salt optional

Instructions

Make the Shell

Line two large baking sheets with parchment paper or Silpat mats.
Fit a large piping bag with a small round tip (I like a Wilton #10).
Heat a small saucepan of water over medium-high heat. Place a large heatproof bowl over the simmering water.
Add the egg whites and granulated sugar to the bowl and whisk continuously until the sugar has fully dissolved– about 5 minutes.
Transfer the egg white mixture to the bowl of a stand mixer fitted with the whisk attachment.
Whip the egg whites on medium-high speed (Kitchenaid #8) until the egg whites reach stiff peaks.
Once the egg whites have reached stiff peaks, sift in the almond flour, confectioner’s sugar, and cocoa powder.
Gently fold in the dry ingredients, forming a “J” shape with your spatula. Make sure to scrape all the way to the bottom of the bowl so the meringue is evenly mixed.
When all of the dry ingredients have been mixed in, gently smush the meringue against the sides of the bowl and fold it back together to deflate the meringue. Repeat the smush and fold process 2-3 more times.
Test the batter occasionally to see if it has reached the “lava stage”. If you can draw a figure 8 with the meringue without the stream breaking, it is ready to pipe. If the meringue comes off the spatula in clumps or the stream breaks while drawing the 8, deflate the batter a few more times and repeat the figure 8 test.
When the meringue flows like lava, transfer it to the piping bag fitted with the round tip. Pipe 1.5” circles onto the Silpat-lined baking sheet.
Immediately after you’ve finished piping the tray, hold it 6” off the counter and drop it to release any air bubbles. Drop the tray 5-6 more times, or until it looks like any large air bubbles have popped.
Set the tray aside and allow it to rest for 20-25 minutes, or until the macarons develop a skin. The macarons are ready to bake when you can touch them without any meringue sticking to your finger.
While the macarons rest, preheat the oven to 325F. (see notes)
Bake the macarons one sheet at a time for 15-16 minutes, rotating the tray halfway through baking.
The macarons are finished baking when they come off the tray easily.
Allow the macarons to cool on the tray before filling.

Make the Filling

Combine the cream cheese, confectioner’s sugar, and caramel in a small bowl and beat together until creamy.
Transfer the mixture to a piping bag fitted with a small round tip.
Place the macarons in similar-sized pairs.
Pipe a small dollop of salted caramel filling on one shell.
Sprinkle with flakey sea salt and place the second shell on top. Repeat with the remaining macarons.
(Optional) Place the filled macarons in an airtight container in the fridge to age for at least four hours (or preferably overnight).
Bring the macarons to room temperature before serving.

Notes

Your egg whites do not have to be at room temperature– straight from the fridge is fine.
I recommend using natural cocoa powder. Dutch-process cocoa powder can destabilize the egg whites and cause the macarons to spread or crack.
I recommend using an oven thermometer when making macarons. My oven tends to run a little hot so I set my oven to 315F and it rises to 325F.

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!

Who loves a good no-bake dessert? I’m all for saving energy, keeping the house cool, and whipping up something super easy. This recipe for dirt cake comes straight out of grandma’s recipe box. God love her – she was the queen of easy recipes like this.

While dirt cake has been around for a long time, there are many different ways to make it. This version is what I call my “base” which all my other variations derive from. It’s quick, practically effortless and everyone will be so thrilled you made it.

You really can’t go wrong with this one. That compacted Oreo crust topped with that super creamy pudding layer. YUM! Then that top layer of Oreo crumbs just makes my heart go pitter-patter.

I love brining this to backyard BBQ’s, potlucks, pool parties and low key celebrations for holidays like Mother’s day and Father’s day too.

I know you’ll love it. Check out all the details below.

Oreo Dirt Cake

Here are some commonly asked questions

What is dirt cake?

Dirt cake is a simple dessert, ideal for summer, consisting of layers of luscious pudding and cream cheese mixture along with an Oreo crust and crumbled Oreo topping. Perfect for Oreo lovers, this no-bake dessert is super creamy. If serving to the kiddos – make sure to add the optional gummy worms to make it a true “dirt cake”.

How to serve dirt cake

large glass bowl
9×13 pan – as shown here
individual serving cups

Recipe for Oreo Dirt Cake

What is the best way to store leftover dirt cake?

Just keep it refrigerated 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.

Reasons to love dirt cake

kid-friendly
can be made ahead
can be made with a variety of flavors to change it up – try chocolate, banana or butterscotch flavored pudding
classic mid-western dessert
great for summer

dirt cake

How to make dirt cake

Add the cookies to the food processor and crush to fine crumbs.
Reserve about 1 cup of crumbs and add the remaining crumbs to a large bowl.
Melt the butter in a microwave-safe bowl.
Combine melted butter and crumbs to form the crust.
Press the crust mixture into a 13×9 baking dish.
Place in the refrigerator to chill while making the filling.
In a large bowl, combine pudding and milk and whisk together until completely smooth.
Place in the refrigerator for 10-15 minutes or until set.
In another large bowl, beat the cream cheese until smooth and creamy.
Add the confectioner’s sugar and beat until well combined.
Fold in the whipped topping.
Remove the prepared pudding from the refrigerator and fold it into the cream cheese mixture.
Remove crust from the refrigerator and spread the filling mixture evenly over the chilled crust.
Sprinkle with the reserved cookie crumbs.
Place in the refrigerator 2-3 hours or overnight to set.
Keep refrigerated until ready to serve.
Store leftovers in the refrigerator.

Do I really have to chill the cake?

Chilling is critical. Without chilling for a minimum of 2 hours, (but I prefer overnight) the pudding layer will just be a sloppy mess. The consistency will be just slightly thicker than pudding by itself, which doesn’t lend to serving as slices. Please plan for the chill time – it makes all the difference.

easy dirt cake recipe

Ingredients for Dirt Cake

Oreo cookies
unsalted butter
cream cheese
confectioner’s sugar
Instant white chocolate pudding
milk
whipped topping

Dirt Cake Serving Suggestions

We love making dirt cake for so many occasions. Here are some of the other main dish and side dish recipes we pair with it.

Oreo Dirt Cake Recipe

Tips – Troubleshooting

Why did my dirt cake come our soupy?

This dirt cake recipe should be served as shown here- cut in a slice. If your dirt cake consistency didn’t turn out as expected – here are some things to check and try.

Most importantly – chill for at least 2 hours
Fold – do not mix where the recipe instructs to fold. Very gently work the ingredients together to not over-mix.
Must use stabilized whipped cream or whipped topping. Fresh whipped cream will deflate and will not help to hold this filling together.
Make sure you used INSTANT pudding. One of the most common reasons for this recipe not turning out right is that cook & serve pudding was used by mistake. Double check that you are using only INSTANT pudding.
Make sure to chill the mixed pudding before moving onto the next steps in the recipe. This is important for consistency.
Use a chilled metal bowl to mix the pudding layer ingredients.
Try using whole milk when mixing the pudding.

how to make dirt pudding

Products I love when making dirt cake…

This dirt cake recipe is SUPER EASY and delicious – and if you’re like me, then you most likely already have some of these items on hand OR maybe you have never made a no-bake 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 treat recipe.

oreo dirt pudding

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

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!

Cookie Monster Cookie Dough

Cookie Monster Cookie Dough is an easy egg-free dessert that’s ready in just 5 minutes. A fun treat for the kids and lovers of Sesame Street!

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.

best recipe for No-Bake Pecan Pie Cheesecake

Cookie Dough Dip

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!

Banana Caramel Ice Box Cake

This Banana Caramel Ice Box Cake is just like grandma used to make. No baking required for this delicious summer treat. This one is so easy.

No-Bake Strawberry Banana Cheesecake

No Bake Strawberry Banana Cheesecake is a quick & easy dessert that makes everyone smile. The perfect dessert for all occasions throughout the year.

A slice of no-bake strawberry banana cheesecake on a plate. The dessert looks light and refreshing, perfect for a summer treat.

dirt cake recipe 9×13 pan

If you love this recipe for Dirt 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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Be sure to follow me on my social media, so you never miss a post!

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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!

Prep Time15

Chill2

Course: Dessert, Snack

Cuisine: American

Keyword: dirt cake, no-bake, oreo

Servings:

Ingredients

1 package Oreo cookies 14.3 oz
¼ cup unsalted butter melted
8 oz cream cheese softened
½ cup confectioner’s sugar
2 boxes Instant white chocolate pudding small – 4 serving size each
3 cups milk
16 oz whipped topping thawed

Instructions

Add the cookies to the food processor and crush to fine crumbs.
Reserve about 1 cup of crumbs and add the remaining crumbs to a large bowl.
Melt the butter in a microwave-safe bowl.
Combine melted butter and crumbs to form the crust.
Press the crust mixture into a 13×9 baking dish.
Place in the refrigerator to chill while making the filling.
In a large bowl, combine pudding and milk and whisk together until completely smooth.
Place in the refrigerator for 10-15 minutes or until set.
In another large bowl, beat the cream cheese until smooth and creamy.
Add the confectioner’s sugar and beat until well combined.
Fold in the whipped topping.
Remove the prepared pudding from the refrigerator and fold it into the cream cheese mixture.
Remove crust from the refrigerator and spread the filling mixture evenly over the chilled crust.
Sprinkle with the reserved cookie crumbs.
Place in the refrigerator 2-3 hours or overnight to set.
Keep refrigerated until ready to serve.
Store leftovers in the refrigerator.

S’mores Cookie Recipe

Soft & chewy chocolate chip cookies sandwiched together with chocolate spread, crushed graham cracker & marshmallow cream make this incredible S’mores Cookie Recipe.

Are you a s’mores lover? In this house – people can’t get enough. So when I decided to use super buttery, homemade chocolate chip cookies in place of graham crackers to make s’mores – the house went WILD!

Who could blame them. I mean – the cookies alone have everyone raving. But then to make them into a sandwich with silky chocolate, a sprinkle of graham cracker and gooey marshmallow – hello! Eyes are rolling to the back of the head on these!

You know the saying – less is more. But not in this case. MORE IS MORE my friends!

When it comes to dessert – I’m all about the excess. Go big or Go home – you know – all of the sayings that mean you need to forget the diet, don’t even think about counting calories and just go all in.

That’s where these cookie sandwiches come in. They are just about the most sinful thing on the planet and when you are eating one – all your cares can go to the wayside for just those few minutes. Leave the guilt for later and just savor every single bite – because these are INCREDIBLE!

smores cookie

Here are some commonly asked questions

How do I store the S’mores Cookie Sandwiches?

You can store the s’mores cookie sandwiches in the fridge for up to one week. Because of the marshmallow cream, they can make quite the mess when stored at room temperature

Can I eat these warm or cold?

These taste great as soon as they’re made. Since I recommend storing them in the fridge so the marshmallow doesn’t melt everywhere, it’s perfectly okay to eat them cold too!

What if I can’t find chocolate spread?

No worries! If you can’t find chocolate spread at your local grocery store, just melt about ¾ cup of chocolate chips. Put the chocolate chips in a microwave-safe bowl and heat at 10-15 second intervals, pausing to stir the chocolate, until it’s completely melted. Voilà! Chocolate spread!

smores cookie recipe

Can these cookies be made ahead of time?

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

Yes. This recipe can easily be made by hand. However, keep in mind that this method will influence the overall time commitment. I recommend using a hand mixer if you don’t have a stand mixer.

s’mores cookies

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.

What other treats do you recommend?

Because s’mores are a favorite in this house – we like to do a s’mores-themed day at least once a season and then add in some of our other favorites to complement the spread of goodies. Here are some of the recipes I feel are a MUST for you to make.

cookie sandwiches

Can I use a gluten-free flour?

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 sandwich cookies

HOW DO YOU MAKE S’MORES COOKIES?

Preheat the oven to 350 degrees Fahrenheit.
In a large bowl, combine the butter, granulated sugar, and brown sugar.
Once thoroughly combined, add eggs and vanilla extract, mixing for about 30 seconds.
In a separate bowl, combine the flour, baking soda, and salt.
Add the dry ingredients to the wet ingredients, mixing until combined.
Fold in chocolate chips.
Drop the cookie dough by the spoonful onto a greased or parchment-lined baking sheet.
Bake for 10-12 minutes, until the edges have started to brown and cookies are cooked through.
Remove from the oven and allow cookies to cool on a wire rack.

Assemble

Once the cookies have cooled, spread a small amount of chocolate spread on the bottom of one cookie.
Next, sprinkle about ¼ teaspoon of the graham cracker crumbs on top of the melted chocolate.
On another cookie, spread a small amount of the marshmallow cream.
Place the cookie with the marshmallow cream on top of the cookie with the chocolate spread and graham cracker crumbs, keeping the marshmallow, chocolate, and graham cracker crumbs in between the two cookies, creating a cookie sandwich.
Repeat with all remaining 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.

cookie sandwiches recipe

how to make the cookies for smores cookies

Can this recipe be doubled?

You can, and we do it often. It might take a bit longer to bake and assemble all of the additional cookies, but doubling works fine.

Can these cookie sandwiches be frozen?

You can bake the cookies ahead of time and freeze those. I don’t recommend freezing the cookies once they are assembled as the marshmallow cream doesn’t thaw too well.

s’mores cookie recipes

Ingredients for S’mores Cookies

salted butter, melted
granulated sugar
brown sugar
eggs
vanilla extract
all-purpose flour
baking soda
salt
chocolate chips
chocolate spread
graham cracker crumbs
marshmallow cream

Can these s’more sandwiches be made with another type of cookie?

You bet! If you have another favorite cookie – I definitely recommend mixing it up and using those to makes these s’mores cookie sandwiches. I would say that you should stick to a heartier cookie as the super-soft ones might not hold up to all the smooshing when biting into this S’mores Cookie Recipe. I personally recommend the following recipes to try…

best s’mores recipes

Products I love when making s’mores cookies…

This s’mores cookie 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 s’mores treats before – 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.

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

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!

S’mores Bar Recipe

This s’mores bar recipe bakes graham cracker, chocolate, and marshmallow together to create your favorite summer treat, no campfire required.

Frozen Bananas

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

S’mores Cupcakes

Cookie Dough Dip

S’mores Nachos

If you love a traditional s’mores recipe, then you will fall in love with S’mores Nachos. Incredibly easy dessert recipe that makes you swoon!

Homemade Caramel Popcorn

Homemade Caramel Popcorn is a super easy to make treat. If you love soft caramel popcorn with nuts, check this out. Don't miss the secret ingredient too.

Easy Smores Funnel Cake

Easy S’mores Funnel Cake brings your favorite summer flavors together. Graham cracker funnel cake topped with hot fudge & marshmallow sauce is so good!

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.

If you love this recipe for S’mores 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!

Print Recipe

S’mores Cookie Sandwiches

Soft & chewy chocolate chip cookies sandwiched together with chocolate spread, crushed graham cracker &marshmallow cream make these S’mores Cookie Sandwiches.

Prep Time15

Cook Time10

Total Time25

Course: Dessert, Snack

Cuisine: American

Keyword: chocolate, cookie sandwich, cookies, graham cracker, marshmallow, smores

Ingredients

1 cup salted butter, melted 2 sticks
1 cup granulated sugar
½ cup brown sugar
2 eggs
3 tsp vanilla extract
3 cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 ½ cups chocolate chips

Assemble

¼ cup chocolate spread
3 tbsp graham cracker crumbs
½ cup marshmallow cream

Instructions

Preheat the oven to 350 degrees Fahrenheit.
In a large bowl, combine the butter, granulated sugar, and brown sugar.
Once thoroughly combined, add eggs and vanilla extract, mixing for about 30 seconds.
In a separate bowl, combine the flour, baking soda, and salt.
Add the dry ingredients to the wet ingredients, mixing until combined.
Fold in chocolate chips.
Drop the cookie dough by the spoonful onto a greased or parchment-lined baking sheet.
Bake for 10-12 minutes, until the edges have started to brown and cookies are cooked through.
Remove from the oven and allow cookies to cool on a wire rack.

Assemble

Once the cookies have cooled, spread a small amount of chocolate spread on the bottom of one cookie.
Next, sprinkle about ¼ teaspoon of the graham cracker crumbs on top of the melted chocolate.
On another cookie, spread a small amount of the marshmallow cream.
Place the cookie with the marshmallow cream on top of the cookie with the chocolate spread and graham cracker crumbs, keeping the marshmallow, chocolate, and graham cracker crumbs in between the two cookies, creating a cookie sandwich.
Repeat with all remaining cookies.

Cookie Monster Cookie Dough

**IF YOU WANT TO MAKE COOKIE MONSTER COOKIES – TRY MY RECIPE HERE!

Cookie Monster Cookie Dough is an easy egg-free dessert that’s ready in just 5 minutes. A fun treat for the kids and lovers of Sesame Street!

Who loves cookie dough? I simply can’t get enough. Like a lot of people, I grew up sneaking a spoonful of uncooked dough while making cookies.

I knew then that I shouldn’t be doing it. So a few years ago when I made my first edible cookie dough without eggs I was elated that I could finally enjoy my favorite guilty pleasure, without the guilt.

We probably make egg-free cookie dough several times a month. Most of the time it is the same recipe that we know we already love.

But then there are times when we get inspired to create something new. Maybe it’s for a holiday coming up, but a lot of the time it is just something cute we come across while shopping – which is how this Cookie Monster Cookie Dough came about.

I just couldn’t resist the tiny little chocolate chip and Oreo cookies. When I saw them I knew that I just had to make a Cookie Monster-inspired dessert.

colored cookie dough

Here are some commonly asked questions

What is the best way to store leftover cookie dough?

Just keep it refrigerated 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.

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

Can I use a vanilla substitute instead of vanilla extract?

Yes. Vanilla essence does not provide quite the same flavor as regular vanilla extract. However, it is a good alternative.

How many can this serve?

This recipe makes enough to split between my 3 kids and me. So if you only want enough for yourself, make 1/4 of the recipe.

cookie dough monster

What about the raw flour?

I understand that some are concerned about the bacteria in the flour. This isn’t a concern for me, so I usually skip this step. However…

If you are concerned about killing bacteria in the flour, you can either pour the flour onto a baking sheet & bake in a 350-degree oven for 5 minutes or place it on a microwave-safe plate & microwave for at least 1-2 minutes or until it reaches 160 degrees before adding it to your dough mixture.

Ingredients for Cookie Monster Cookie Dough

butter – room temperature
granulated sugar
vanilla extract
milk
all-purpose flour
salt
food coloring
mini Oreo cookies
mini chocolate chip cookies

Can you freeze cookie dough?

Yes, I do it often. Often when I’m making recipes to share here we may only have one or two of the kids here with us.

This means that either I have way too much for us to reasonably eat and it has to go in the freezer. Or we like to keep a portion for those that may be coming home in a couple of weeks and that goes in the freezer too.

So – just make sure you place it in an airtight container or form it into a ball or log and wrap it tightly with plastic wrap. Store in the freezer for up to 3 months.

Can you make this with non-dairy milk?

Yes, absolutely, that will work just fine. If you need to use almond, coconut, or oat milk, that will all work great too.

cookie sesame street

What are the best sprinkles for this dough?

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.

Can I bake this cookie dough into cookies?

Nope. This dough doesn’t contain any of the ingredients you would need to get this dough to bake into cookies.

Things like levening agents like baking soda & eggs are needed in regular cookie dough. They are what hold the dough together when it is heated & what makes the cookies rise & keep their shape.

If you were to bake this dough it would result in a puddle of goo on your baking pan.

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.

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

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.

cookie monster recipe

HOW DO YOU MAKE COOKIE MONSTER COOKIE DOUGH?

Place the butter and sugar in the mixer bowl and beat until light and creamy.
Add the vanilla and milk, stir to combine.
Slowly beat in the flour and salt until creamy.
Add the food cooling as you continue to mix the dough until you achieve the desired color.
Fold in the Oreo and chocolate chip cookies – allowing for some to crush while keeping others as whole as possible.
Enjoy immediately or refrigerate for later.
After refrigerating, let it sit at room temperature for about 10-15 minutes before serving.

More Egg-Free Cookie Dough Suggestions

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

Yes. This recipe can easily be made by hand. However, keep in mind that this method will influence the overall time commitment.

Can this recipe be doubled?

You can, and we do it often. If you are making this for a birthday party or maybe doing a special treat for the whole family, I highly recommend doubling this recipe.

cookie monster

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 I use a gluten-free flour?

I have not personally made it with a substitute. I think it will work just fine – but the texture may be a bit off from the original. If you do try this, I would recommend using a 1:1 flour like this one. Please come back & tell me how it turned out.

Products I love when making cookie monster cookie dough…

This edible cookie dough recipe is SUPER EASY and delicious – and if you’re like me, then you most likely already have some of these items on hand OR maybe you have never made egg-free cookie dough 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 no-bake treat recipe.

cookie monster edible cookie dough

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

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!

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.

No-Bake Chocolate Haystacks made with white choclate

Cookie Dough Dip

Frozen Bananas

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

Funfetti Cake Batter Dip

Funfetti Cake Batter Dip is a quick 5 ingredient dessert recipe that only takes 5 minutes to make. Super easy, great for after school snacks, parties & more.

Banana Caramel Ice Box Cake

This Banana Caramel Ice Box Cake is just like grandma used to make. No baking required for this delicious summer treat. This one is so easy.

Peanut Butter Brownie Dip

Peanut butter dessert dip & brownie batter dip swirled together for dessert heaven!

Peanut Butter Brownie Dip is a delicious dessert made of blended peanut butter & brownie batter dips & mini chocolate chips. It's heaven in a bowl.

Sweet and Salty Snack Mix

This Sweet and Salty Snack Mix recipe is easy to make & ready in just 15 minutes, making it just the right thing for satisfying that salty-sweet craving. It is perfect for any occasion – parties, game day & more.

Patriotic Cake Batter Dip

Kick off your holiday with a bang & serve this Patriotic Cake Batter Dip at your 4th of July celebration. Simple & easy to make, it’s absolutely perfect when paired with NILLA Wafers. YUM!

If you love this recipe for Cookie Monster Cookie Dough 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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Cookie Monster Cookie Dough

Cookie Monster Cookie Dough is an easy egg-free dessert that’s ready in just 5 minutes. A fun treat for the kids and lovers of Sesame Street!

Prep Time5

Course: Dessert, Snack

Cuisine: American

Keyword: cookie dough, cookie monster

Servings:

Ingredients

½ cup butter – room temperature
¾ cup granulated sugar
1 tsp vanilla extract
¼ cup milk
1½ cups all-purpose flour
½ tsp salt
10-20 drops food coloring – +/- depending on the desired shade
¼ cup mini Oreo cookies
¼ cup mini chocolate chip cookies

Instructions

Place the butter and sugar in the mixer bowl and beat until light and creamy.
Add the vanilla and milk, stir to combine.
Slowly beat in the flour and salt until creamy.
Add the food cooling as you continue to mix the dough until you achieve the desired color.
Fold in the Oreo and chocolate chip cookies – allowing for some to crush while keeping others as whole as possible.
Enjoy immediately or refrigerate for later.
After refrigerating, let it sit at room temperature for about 10-15 minutes before serving.

Notes

**If you are concerned about killing bacteria in the flour, you can either pour the flour onto a baking sheet & bake in a 350-degree oven for 5 minutes or place it on a microwave-safe plate & microwave for at least 1-2 minutes or until it reaches 160 degrees before adding to your dough mixture.

S’mores Bar Recipe

This s’mores bar recipe bakes graham cracker, chocolate, and marshmallow together to create your favorite summer treat, no campfire required.

Who loves s’mores? They are a huge hit in our house. The kids, and the adults go crazy for the delectable flavor combo of chocolate, marshmallows and graham crackers.

But we can’t always get the fire pit going and we don’t want to wait until we can get out camping to enjoy this favorite treat. So I created this delicious s’mores bar recipe that we can enjoy any time of year.

I love that these are so simple to make. Bar recipes usually are. No worries about individual portions or worrying about spread and rise like you do with cookies.

These are literally everything you love about s’mores all in a neat little bar that is easily transportable. So you can enjoy them just about anywhere.

smores bars

Here are some commonly asked questions

What is the best way to store leftover s’mores bars?

Place any extra bars in an airtight container and keep them at room temperature for up to 4 days. If you live in a hotter climate, you might want to refrigerate them until ready to serve again. Just microwave for a few seconds to warm them up again.

Can s’mores bars be frozen?

Yes, I do it often. Place the bars in an airtight container and freeze for up to 3 months. Thaw in the fridge overnight. Then microwave for about 15 seconds to reheat.

smores bake

Variations for S’mores Bars

Peanut Butter – top with peanut butter chips or peanut butter candy.
Christmas – use mint chocolate chip or add holiday M&M’s.
Cookies – crush a few of your favorite cookies to mix in and sprinkle on top instead of using graham crackers.
Chocolate – use a variety of chocolate chips, semi-sweet, white chocolate, dark chocolate – whatever you like.

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

smores bar

What other easy treats do you recommend?

We REALLY love easy treats in this house. So it’s no surprise that I have a ton of recipes that fall into that category. Here is a short list of some of our family favorites that we make again and again.

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 cream cheese or butter. You want everything evenly disbursed for the perfect baked good texture.

smores ideas

HOW DO YOU MAKE S’MORES BARS?

Preheat the oven to 350 degrees F.
Line a 9×9 inch square baking dish with parchment paper. Set aside.
In a large mixing bowl, cream the butter until smooth.
Add the brown sugar and beat until fluffy.
Next, add the egg and vanilla extract and mix until well combined.
Add the flour, baking powder, and salt and mix until well combined.
Fold in the graham cracker crumbs, about ¾ cup chocolate chips, and about ¾ cup of marshmallows.
Spread evenly into the prepared baking dish.
Break the chocolate bars into pieces and add them to the top of the batter, then sprinkle with remaining chocolate chips and marshmallows.
Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Cool completely on a wire rack.
Remove from the pan and cut into squares.
Store in an airtight container.

What is the best way to cut the bars?

There are a number of ways to get the best cuts when it comes to portioning out the bars – check out my tips below.

Use a hot knife, wiping clean after each cut.
Use a plastic knife – this is my favorite. Not sure why, but they work better.
Make sure the bars are completely cooled after baking.
If the decorations allow, (meaning they won’t be ruined by refrigeration) – chilling the bars always makes it so much easier to cut them cleanly.

easy smores bars

Ingredients for S’mores Bars

unsalted butter
brown sugar packed
vanilla extract
eggs- room temperature
all-purpose flour
baking powder
salt
graham cracker crumbs
chocolate chips
mini marshmallows
chocolate bars

Serving, optional

Mini marshmallows
Chocolate bars

Why do you add vanilla extract?

Vanilla extract is a common flavoring found in a good portion of cookie and baked good recipes and really, many other types of recipes too. It adds a certain depth to the flavor of the cookie that extends beyond a more “bready” taste.

Can I use a vanilla substitute instead of vanilla extract?

Yes. Vanilla essence does not provide quite the same flavor as regular vanilla extract. However, it is a good alternative.

baked smores

Special Notes/ Expert Tips

Add additional marshmallows to each piece and heat in the microwave for 30 seconds, or in the oven at 400 degrees F for about 5 minutes, watching closely.
To brown the marshmallows, use a kitchen torch, if desired.
Add additional pieces of chocolate bar.
For the marshmallow layer – you can either sprinkle or dump them on, or you can place them perfectly inline – depending on your preference
Toasting – the marshmallows can burn quickly – keep a close eye on them before they get overly brown.
Cutting – use a hot, sharp knife to cut nice clean edges

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.

smores bar recipes

Why is this recipe so great?

Easy to make
Better than a campfire because you can have them year-round
Easily adaptable – adding as much or as little of your favorite ingredient
Great for bake sales, holiday gatherings, class parties

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 I use a gluten-free flour?

oven smores bars

Products I love when making this s’mores bars recipe…

This s’mores bar 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 baked s’mores 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 treat recipe.

baked smores bars

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

S’mores Cupcakes

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!

Funfetti Cake Batter Dip

Funfetti Cake Batter Dip is a quick 5 ingredient dessert recipe that only takes 5 minutes to make. Super easy, great for after school snacks, parties & more.

Easy Smores Funnel Cake

Easy S’mores Funnel Cake brings your favorite summer flavors together. Graham cracker funnel cake topped with hot fudge & marshmallow sauce is so good!

Patriotic Cake Batter Dip

Kick off your holiday with a bang & serve this Patriotic Cake Batter Dip at your 4th of July celebration. Simple & easy to make, it’s absolutely perfect when paired with NILLA Wafers. YUM!

Frozen Bananas

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

Edible Sugar Cookie Dough

Edible Sugar Cookie Dough is a delicious egg-free treat that is ready to enjoy in just 5 minutes. Great sugar cookie flavor, no baking required.

S’mores Nachos

If you love a traditional s’mores recipe, then you will fall in love with S’mores Nachos. Incredibly easy dessert recipe that makes you swoon!

Homemade Kettle Corn

Did you know that making Homemade Kettle Corn is super easy? All you need is a microwave for this simple & delicious kettle corn recipe. So good!

Cookie Dough Dip

If you love this recipe for S’mores Bars 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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S’mores Bar Recipe

This s’mores bar recipe bakes graham cracker, chocolate, and marshmallow together to create your favorite summer treat, no campfire required.

Prep Time10

Cook Time25

Course: Dessert

Cuisine: American

Keyword: chocolate, graham cracker, marshmallow, smores

Servings:

Ingredients

½ cup unsalted butter – softened 1 stick
⅔ cup brown sugar packed
1 tsp vanilla extract
2 large eggs room temperature
1 ⅓ cups all-purpose flour
1 tsp baking powder
1 tsp salt
1 ¼ cups graham cracker crumbs
1 cup chocolate chips
1 cup mini marshmallows
2-3 chocolate bars

Serving, optional

Mini marshmallows
Chocolate bars

Instructions

Preheat the oven to 350 degrees F.
Line a 9×9 inch square baking dish with parchment paper. Set aside.
In a large mixing bowl, cream the butter until smooth.
Add the brown sugar and beat until fluffy.
Next, add the egg and vanilla extract and mix until well combined.
Add the flour, baking powder, and salt and mix until well combined.
Fold in the graham cracker crumbs, about ¾ cup chocolate chips, and about ¾ cup of marshmallows.
Spread evenly into the prepared baking dish.
Break the chocolate bars into pieces and add them to the top of the batter, then sprinkle with remaining chocolate chips and marshmallows.
Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Cool completely on a wire rack.
Remove from the pan and cut into squares.
Store in an airtight container.

Notes

Serving, optional

Add additional marshmallows to each piece and heat in the microwave for 30 seconds, or in the oven at 400 degrees F for about 5 minutes, watching closely.

To brown the marshmallows, use a kitchen torch, if desired.

Add additional pieces of chocolate bar.

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!

Who loves no-bake desserts? After living in the NV desert for as long as we did, I really created a deep love affair with anything I could make without turning on that oven.

Recipes like this Banana Split Cake came right out of grandma’s old recipe box and we made them OFTEN. But just because we don’t live in the sweltering heat anymore doesn’t mean we don’t still enjoy this scrumptious and easy treat as often as we can.

You can’t go wrong with this one. It has all the things you love about a banana split, all in a beautifully layered cool snack.

I mean, when you want a cool down, there will always be ice cream. But this is so much more fun and a nice way to break up the traditional treats you get during the summer months.

This is always a huge hit at backyard pool parties, summer BBQ’s, birthdays and even just as a nice little treat to enjoy after a long day working in the yard.

banana split cake recipe

Here are some commonly asked questions

What is the best way to store leftover banana split cake?

Just keep it refrigerated 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.

Can I use a vanilla substitute instead of vanilla extract?

Yes. Vanilla essence does not provide quite the same flavor as regular vanilla extract. However, it is a good alternative.

recipe banana split cake

Do I really have to chill it for each layer?

It is incredibly important to follow the instructions when it comes to the chilling steps of this recipe. Please don’t try to add all the layers at once without chilling in between each one.

I understand that it can be time-consuming to wait, but believe me, it will be a giant mess when spreading the layers if you try to do them without chilling. Plus you want to be able to cut a nice neat slice when serving- which happens when this is properly chilled.

Tips for making the best banana split cake

Freeze the cake for about 30 minutes prior to slicing. This will ensure the cleanest slices and the easiest removal from the pan.
Wipe the knife between each cut. This will help it slice through cleanly and evenly – giving you those gorgeous layers you want to see when serving.
Run a butter knife or offset spatula around the edges of the pan prior to slicing and removing. This will ensure the pieces come out clean and aren’t sticking to the sides.
For the best possible aesthetic, enjoy within 12 hours of making. While the acidity in the pineapple will keep the bananas from browning for a period of time, that can only sustain for so long. After a while they will discolor and become unappealing.

banana split icebox cake

HOW DO YOU MAKE BANANA SPLIT CAKE?

Crust

Spray a 13×9 baking dish with cooking spray or oil mister.
Crush the graham crackers in a food processor or resealable bag using a rolling pin.
Add the crumbs to a medium bowl.
Stir in ¼ cup sugar.
In a small microwave-safe bowl, melt the butter.
Pour the melted butter over the graham cracker crumbs and mix until well combined.
Press the moistened crumbs into the prepared pan.
Freeze for about 15-20 minutes.

Cream Cheese Layer

In a large bowl, beat the cream cheese until smooth.
Add the sugar and vanilla and beat until smooth.
Fold in the whipped topping until combined.

Pudding

In a large bowl, whisk together the pudding mix and milk until smooth and slightly thickened.
Place the bowl in the refrigerator for 5-10 minutes or until thick.

Layer

Remove the pan from the freezer and spread the cream cheese mixture evenly over the crust.
Slice the bananas and place them on top of the cream cheese in a single layer.
Slice the strawberries and place them on top of the bananas in a single layer.
Drain the pineapple really well and spread it evenly over the strawberries.
Remove the pudding from the refrigerator and spread it evenly over the fruit.
Top with the whipped topping.
Chill in the refrigerator for 2-5 hours.
Serve with the toppings of your choice.
Store the leftovers in the refrigerator.

no-bake banana split cake

Ingredients for Banana Split Cake

Crust

graham cracker crumbs
granulated sugar
unsalted butter

Cream Cheese Layer

cream cheese
granulated sugar
vanilla extract
thawed whipped topping or whipping cream

Fruit Filling

bananas – sliced
strawberries cleaned and sliced
crushed pineapple- drained well

Pudding Layer

instant banana cream pudding mix
cold milk

Topping

whipped topping or whipping cream
Chocolate syrup or hot fudge sauce
Maraschino cherries
Chopped pecans

banana split cake recipes

Can homemade whipped cream be used instead of whipped topping?

You bet! If you like making your own whipped cream, you can use that in this recipe. I recommend stabilizing it before adding to keep it from deflating over time. Please don’t use the stuff that sprays out of a can. That won’t give you the end result we are looking for here.

What other easy treats do you recommend?

banana split cake with pudding

Can this be made with other types of fruit?

Of course, you can use another type of fruit. Keep in mind that a lot of other types of berries can add additional moisture to the layers, which can change the end result. So make sure they are really fresh and preferably firm before adding.

Products I love when making a banana split cake…

This no-bake 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 no-bake 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.

graham cracker crumbs
granulated sugar
vanilla extract
crushed pineapple
instant banana cream pudding mix
chocolate syrup or hot fudge sauce
maraschino cherries
chopped pecans
baking dish
mixer
mixing bowls
dry – measuring cups
wet – measuring cups
measuring spoons
spatula
serving spatula

banana split cake recipe no-bake

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

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.

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!

Easy No-Bake Peanut Butter Balls

Easy No-Bake Peanut Butter Balls are a classic holiday dessert recipe that makes a great gift for friends & neighbors. Just like grandma used to make.

No-Bake Strawberry Banana Cheesecake

No Bake Strawberry Banana Cheesecake is a quick & easy dessert that makes everyone smile. The perfect dessert for all occasions throughout the year.

Cookie Dough Dip

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

banana split cake no-bake

CONNECT WITH YUMMI HAUS!

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

banana split dessert recipe

Print Recipe

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!

Prep Time20

Cook Time2 30

Course: Dessert

Cuisine: American

Keyword: banana, cake, no-bake, strawberry

Ingredients

Crust

2 cups graham cracker crumbs about 10-12 full crackers
¼ cup granulated sugar
½ cup unsalted butter 1 stick

Cream Cheese Layer

12 ounces cream cheese softened
½ cup granulated sugar
1 tsp vanilla extract
8 ounces thawed whipped topping or 2 cups whipping cream

Fruit Filling

3-4 bananas sliced
10-14 strawberries cleaned and sliced
20 ounces crushed pineapple drained well

Pudding Layer

2 boxes instant banana cream pudding mix 4 serving
2 cups cold milk

Topping

8 ounces whipped topping or 2 cups whipping cream
Chocolate syrup or hot fudge sauce
Maraschino cherries
Chopped pecans

Instructions

Crust

Spray a 13×9 baking dish with cooking spray or oil mister.
Crush the graham crackers in a food processor or resealable bag using a rolling pin.
Add the crumbs to a medium bowl.
Stir in ¼ cup sugar.
In a small microwave-safe bowl, melt the butter.
Pour the melted butter over the graham cracker crumbs and mix until well combined.
Press the moistened crumbs into the prepared pan.
Freeze for about 15-20 minutes.

Cream Cheese Layer

In a large bowl, beat the cream cheese until smooth.
Add the sugar and vanilla and beat until smooth.
Fold in the whipped topping until combined.

Pudding

In a large bowl, whisk together the pudding mix and milk until smooth and slightly thickened.
Place the bowl in the refrigerator for 5-10 minutes or until thick.

Layer

Remove the pan from the freezer and spread the cream cheese mixture evenly over the crust.
Slice the bananas and place them on top of the cream cheese in a single layer.
Slice the strawberries and place them on top of the bananas in a single layer.
Drain the pineapple really well and spread it evenly over the strawberries.
Remove the pudding from the refrigerator and spread it evenly over the fruit.
Top with the whipped topping.
Chill in the refrigerator for 2-5 hours.
Serve with the toppings of your choice.
Store the leftovers in the refrigerator.

Air Fryer Churro Cannoli

Air Fryer Churro Cannoli is everything you love about traditional cannoli, but easier when air fried! These are coated in cinnamon and sugar, making them similar to a cartocci, but they keep their small cannoli size. Positively delicious!

Do you love cannoli? Who could resist that tender shell piped full of sweet cream filling? It’s so delicious.

So one day my friend came over and we decided to change up my traditional cannoli recipe that we made in the air fryer. We made this version churro-style for Cinco de Mayo and I have to say – they were AH-MAZ-ING! (Don’t miss my traditional Churro Recipe too!)

We didn’t just add the usual cinnamon and sugar to the outside shell. While that in and of itself is scrumptious – we wanted to add a little something to the filling too.

In that filling you’ll also find cinnamon – because we have some serious cinnamon lovers in this house.

I blame the fact that I enjoyed a cinnamon roll from Sweetie Pies every single day when I was expecting my son. I’m pretty sure that fueled his cinnamon obsession today.

But that aside – the addition of cinnamon and blending traditional Italian and Mexican flavors was a great idea. I don’t know if I’ll ever be able to go back to a traditional cannoli again.

homemade cannoli

Here are some commonly asked questions

Can these be made without the wine?

Yes – if you don’t want to use marsala (cooking wine) you can replace it with red wine vinegar that has a trace amount of alcohol or try using apple cider vinegar which doesn’t contain any alcohol for this recipe.

How to store cannoli

Once the cannoli shells are filled they will become soggy when left for any length of time. I don’t recommend storing filled cannoli.

You can place the unfilled shells on a paper towel in an airtight container and keep them at room temperature for several days. Just add the filling before serving.

cannoli shell

How Air Frying Works

While air fryers are relatively new to the market, the technology isn’t really a new concept. They basically work like tiny convection ovens that you can use on your countertop.

Similar to a convection oven, it circulates the hot air within the cooking area using a high-powered fan. This helps evenly distribute the heat around the food which not only creates more evenly cooked food but also reduced cooking times.

By circulating the hot air, which contains the fine oil droplets from adding a light mist layer before cooking, and allows you to remove the need for submerging our foods in heavy oils to create the deliciously crunchy foods we all love.

Can cannoli be frozen?

So the problem with that idea is that the filling penetrates the pastry and makes it soggy. If you want to freeze them, I recommend freezing the filling and the shells separately in airtight containers for up to 3 months. Then thaw them overnight and fill them before serving.

Be sure to add the cinnamon and sugar coating after they are thawed during the assembly process. The coating won’t freeze well.

cannoli recipe

What are the benefits of air frying?

Healthier

It’s no secret that fried foods are more fattening – but did you know that there are 9 calories in every gram of fat? With air frying, we can reduce the fat by removing most of the oils usually needed to create crunchy foods. This helps to drastically reduce fat intake and calories.

Convenience

I love being able to cook with my air fryer and eliminate the need for large baking sheets and lots of pots and pans. Most of my air fryer recipes can be made with just a mixing bowl or two or a small saucepan in addition to my air fryer.

Energy Efficient

Someone said to me once, “why make this in the air fryer if you can do it the conventional way in the same amount of time?” Well, air frying helps eliminate the need for a conventional oven.

Not only can you keep your home cooler in the summer by not using the oven, but you are saving money with reduced energy consumption costs as well.

Time Saver

I don’t know about you, but if I can avoid turning on the oven and having to wait 20 minutes for it to preheat, I’m happy about that. Most air fryer recipes either don’t require that you preheat the fryer – or the preheat time is 5 minutes or less. That is a huge time saver over using the oven.

Take it on the go

I love that the air fryer is compact and easy to take along on trips. We pack ours in our RV and find that air fryer cooking while camping is so much easier than trying to deep fry foods on a small RV stove or camping burner.

mexican cannoli

how to make cannoli shells in the air fryer

HOW DO YOU MAKE AIR FRYER CHURRO CANNOLI?

Cannoli Dough

Pulse the flour, sugar, and butter in a food processor until the mixture forms small pea-sized bits.
Pulse in the egg yolk and marsala wine until the dough forms a large ball.
Wrap the dough with plastic wrap and place in the fridge for at least 10 minutes or up to 4 hours.
Roll the dough out on a lightly floured surface until it is about ⅛” thick. Cut out 3” circles with a round cookie cutter. Be sure to reroll and recut any leftover dough to get as many cannolis as possible.
Lightly spray a cannoli tube with nonstick spray and loosely wrap the dough around it, sealing it together on one side. Place them in the fryer and cook them at 400F for 5-7 minutes until the shells are firm and crisp.
Remove the cannolis from the molds and allow them to cool completely on a wire rack.

Filling

Using a hand or stand mixer, whisk the heavy whipping cream at high speed until stiff peaks form– 2-3 minutes.
Add in the ricotta, vanilla, ground cinnamon, and chocolate chips, and fold the ingredients together until fully incorporated.
Transfer the mixture to a piping bag and set aside in the fridge until ready to use.

Coat & Assemble

Just before serving, melt the butter in a large bowl. Combine the cinnamon and sugar in another large bowl.
Brush the outside of the cannolis with melted butter and then dip them in the cinnamon-sugar.
Fill the cannolis with the ricotta mixture and serve immediately.

mexican dessert recipes

I have a bake option and other special features on my air fryer, is that the setting? Or do you put it on “air fry” setting?

All of my recipes were created with an air fryer that had only a temperature & timer setting – since not all air fryers have all the additional settings.

You can use the bake setting when making recipes that you would traditionally bake – but if possible, please just set the temperature & time for this recipe.

What other cannoli recipes can I make?

mexican desserts

Ingredients for Air Fryer Churro Cannoli

Shell

all-purpose flour
granulated sugar
butter
egg yolk
marsala wine

Filling

heavy whipping cream
ricotta cheese
pure vanilla extract
ground cinnamon
mini chocolate chips

To Coat

butter
granulated sugar
ground cinnamon

Air Frying Doneness Tip

Every air fryer is a bit different and they all cook at different rates – so in general, all cooking times are approximate based on the pan and temperature.

You can always cook the recipe longer if needed and reduce the heat a bit. If needed, you can tent the top if it is browning too much.

cannoli pastry

What air fryer do you use?

We actually have 3 air fryers. I have a smaller one from Phillips that we started with. I have since given that to my son since he’s only cooking for 1.

But the more I used the air fryer I realized I really wanted a digital screen. It wasn’t any more expensive, in fact- our XL air fryer from GoWISE was less expensive than the Phillips and I love its ease & extra functions.

Plus it comes with a lot of the extra accessories I like to use when cooking with my fryer.

But I when I started working on my second air fryer book, I wanted to change things up. I picked up this LARGE air fryer that has been wonderful. It has Touch Screen Presets plus it is XL Family Size, which is great!

handmade cannoli

Products I love when making churro cannoli…

This air fryer churro-style cannoli 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 are new to air frying & you might be a bit nervous – but you’re going to love this tasty little treat. I have made a list below of the things I absolutely can’t live without when it comes to making this recipe.

all-purpose flour
granulated sugar (optional– if you like a sweeter cannoli)
marsala wine
pure vanilla extract
ground cinnamon
mini chocolate chips
food processor
plastic wrap
mixing bowl
mixer
piping bag
large piping tip
confectioner’s sugar
air fryer
cookie cutters – round
cannoli pastry tubes

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

Easy Oreo Cannoli Cream Pie

Easy Oreo Cannoli Cream Pie is a simple no-bake pie recipe that is perfect for all the holiday parties & family gatherings. It will top the favorites list!

S’mores Cupcakes

Cannoli Sugar Cookie Cups

Simple & delicious go to a whole new level with these Cannoli Sugar Cookie Cups. Easy sugar cookie cups topped with cannoli filling & chocolate chips. YUM!

Cookie Dough Dip

Cannoli Pancakes

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.

churros in air fryer

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

easy churros

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Air Fryer Churro Cannoli

Prep Time20

Cook Time10

Total Time30

Course: Dessert

Cuisine: Italian, Mexican

Keyword: cannoli, churro

Servings:

Ingredients

Shell

1 cup all-purpose flour
2 tbsp granulated sugar
2 tbsp butter
1 large egg yolk
¼ cup marsala wine

Filling

¼ cup heavy whipping cream
1 cup ricotta cheese
1 tsp pure vanilla extract
½ tsp ground cinnamon
2 tbsp mini chocolate chips

To Coat

4 tbsp butter
¼ cup granulated sugar
1 tsp ground cinnamon

Instructions

Cannoli Dough

Pulse the flour, sugar, and butter in a food processor until the mixture forms small pea-sized bits.
Pulse in the egg yolk and marsala wine until the dough forms a large ball.
Wrap the dough with plastic wrap and place in the fridge for at least 10 minutes or up to 4 hours.
Roll the dough out on a lightly floured surface until it is about ⅛” thick. Cut out 3” circles with a round cookie cutter. Be sure to reroll and recut any leftover dough to get as many cannolis as possible.
Lightly spray a cannoli tube with nonstick spray and loosely wrap the dough around it, sealing it together on one side. Place them in the fryer and cook them at 400F for 5-7 minutes until the shells are firm and crisp.
Remove the cannolis from the molds and allow them to cool completely on a wire rack.

Filling

Using a hand or stand mixer, whisk the heavy whipping cream at high speed until stiff peaks form– 2-3 minutes.
Add in the ricotta, vanilla, ground cinnamon, and chocolate chips, and fold the ingredients together until fully incorporated.
Transfer the mixture to a piping bag and set aside in the fridge until ready to use.

Coat & Assemble

Just before serving, melt the butter in a large bowl. Combine the cinnamon and sugar in another large bowl.
Brush the outside of the cannolis with melted butter and then dip them in the cinnamon-sugar.
Fill the cannolis with the ricotta mixture and serve immediately.

Carrot Cake w/ Pineapple

Carrot Cake w/ Pineapple creates a divine flavor combination, finished with a creamy, decadent frosting. So tasty, and great for any occasion.

Dive into a slice of heaven with this Carrot Cake w/ Pineapple recipe, where every bite is a perfect mix of moist, flavorful delight. This cake is a magical blend of freshly grated carrots and juicy pineapple chunks, all wrapped up in a dreamy cream cheese frosting.

Whether you’re celebrating a special occasion or just craving something sweet, this cake is guaranteed to impress and satisfy you. With its easy steps and mouthwatering results, you’ll find yourself making this cake again and again, each time falling more in love with its deliciousness.

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Lavender Macarons Recipe

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

Do you love lavender? I sure do – the smell is so delightful and soothing. Did you know that it can also be edible?

Yep! When subtly added to dessert recipes like these lavender macarons, it is such a refreshing flavor. Plus, look how pretty they are!

I love these because they just bring a touch of elegance to any event or occasion. Plus they make great gifts.

I know that whenever I am gifted a box of macarons, that means someone had to visit somewhere special to get them for me, which makes me so appreciative.

But I can also make my own for special occasions, which is fabulous now that we are living further from specialty bakeries. I just swoon over this gorgeous color. These would be fabulous at a wedding or baby shower!

lavender macarons

Here are some commonly asked questions

What the difference between macaroon & macaron?

While similar in spelling these two types of cookies are quite different.

A macaroon is a coconut-based cookie typically made with just a handful of ingredients and can be made in a short period of time.

Macarons are made using almond flour and meringue. They are made into a sandwich-style cookie and have a filling made with frosting.

What is the best way to store lavender macarons?

These macarons have a cream cheese filling, so that means you’ll want to keep them in an airtight container in the refrigerator. They will keep for up to 3 days.

Can this lavender macaron recipe be made with all-purpose flour?

Unfortunately, no. Macarons require almond flour, which is part of what makes them what they are. This recipe will not work with all-purpose or any other type of flour.

lavender macaron filling

What is the best way to measure the ingredients on a scale?

Why did my shells crack?

homemade macarons

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

Because of the length of time that the egg whites need to be whipped in order to get to the desired result, I don’t recommend making these macarons with anything but a stand mixer.

Can Lavender Macarons be frozen?

You bet. Macarons can be frozen if they are placed in an airtight container. Make sure to label with the date and use within 6 weeks.

purple macarons

Ingredients for Lavender Macarons

For the Shell

egg whites
granulated sugar
confectioner’s sugar
almond flour
Gel Food Coloring optional

For the Lavender Filling

heavy cream
dried lavender
butter
confectioner’s sugar
pure vanilla extract

Can this recipe be doubled?

Because the egg whites are so delicate during the mixing process, I recommend making the batches back to back, instead of trying to double the ingredients in the mixing bowl.

flavoured macarons

How to make lavender macarons

For the Shell

Line two large baking sheets with parchment paper or Silpat mats.
Place a small saucepan of water or medium heat.
Add the egg whites and granulated sugar to a heatproof bowl and place it on top of the saucepan– make sure the bottom of the bowl doesn’t touch the water.
Whisk the egg whites and sugar together constantly until the sugar has fully dissolved– about 3 minutes.
Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment.
Beat the egg whites on medium-high speed (Kitchenaid 6-8) until they form stiff peaks.
Use a fine-mesh sieve to sift in the confectioner’s sugar and almond flour. Discard any large lumps.
Fold the mixture together with a silicone spatula, making sure not to deflate the meringue as you fold.
When all of the dry ingredients have been fully incorporated, add gel food coloring, if using.

Preparing & Piping Macarons

Continue to fold the meringue, smashing it against the sides of the bowl as you fold, until the meringue reaches the figure 8 stage.
Test the meringue by drawing a figure 8. If the stream of meringue breaks while you draw the 8, continue folding a few more times. If the stream flows smoothly, transfer it to a piping bag fitted with a round tip (I like a Wilton #10-12).
Pipe 1.5” circles on the baking sheet about 2” apart.
Hold the tray 6-8” off the counter and drop it straight down to release any air bubbles. Repeat 5-6 times.
Set the tray aside to rest until the macarons develop a skin. After 25-30 minutes, you should be able to touch the macarons gently without the batter sticking to your finger.
While the macarons rest, preheat your oven to 325F.
Bake the macarons one tray at a time for 14 minutes, turning them halfway through baking.
Allow the macarons to cool fully on the tray.

HOW DO YOU MAKE LAVENDER MACARON FILLING?

Add the heavy cream and lavender to a small saucepan over medium heat. When the mixture starts to bubble and steam, turn off the heat and cover the pan. Allow the mixture to steep for 25 minutes.
Strain the lavender out of the cream using a fine-mesh sieve. Gently push any excess liquid from the lavender through the sieve for maximum flavor.
Add the butter to the bowl of a stand mixer fitted with the paddle attachment.
Beat on medium-high speed until light and fluffy– about 3 minutes.
Add the lavender-infused cream, followed by the confectioner’s sugar gradually.
Once all of the confectioner’s sugar has been incorporated, add the vanilla extract. Turn the mixer to high speed
and beat for 3-4 minutes, or until the buttercream becomes light and fluffy.
Transfer to a piping bag until ready to use.

Assembly and Aging

Place the macarons in similar-sized pairs.
Pipe small dollops of icing onto one of the shells and place another shell on top.
Press them together gently until the filling reaches the edges of the macaron. Repeat with the remaining macarons.
Transfer the filled macarons to an airtight container and place them in the fridge overnight.
Bring to room temperature before serving.

lavender macarons with dried lavender

What food scale do you recommend?

Can I use a sugar substitute?

flavored macarons

Products I love when making lavender macaron cookies…

This macaron 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 macarons 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 cookie recipe.

sweet macarons

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

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.

Vanilla Bean Macarons

Vanilla Bean Macarons are the perfect treat for Easter, Mother’s Day, bridal & baby showers. Everyone loves these deliciously elegant cookies.

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.

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.

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.

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!

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.

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.

Raspberry Cheesecake Cookies

Soft & chewy Raspberry Cheesecake Cookies topped with white chocolate are the perfect cookies for any celebration. Make for Christmas, Mother’s Day & summer holidays.

How to make Raspberry Cheesecake Cookies

Vanilla Meringue Cookies

Vanilla Meringue Cookies are simple & easy to make with just 3 ingredients. Perfect as gifts or served for any holiday, party, or celebration!

Strawberry Macaron Recipe

This Strawberry Macaron Recipe with strawberry filling is perfect for Valentine’s Day, Easter, Mother’s Day, bridal & baby showers & so much more!

If you love this recipe for Lavender Macarons 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!

Print Recipe

Lavender Macarons Recipe

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

Prep Time15

Cook Time30

Rest30

Course: Dessert

Cuisine: French

Keyword: lavender, macarons

Servings: macarons

Ingredients

Shells

90 grams egg whites
90 grams granulated sugar
95 grams confectioner's sugar
95 grams almond flour
Gel Food Coloring optional

Filling

¼ cup heavy cream
1 tsp dried lavender
½ cup butter softened
2¼ cups confectioner’s sugar
½ tsp pure vanilla extract

Instructions

For the Shells

Line two large baking sheets with parchment paper or Silpat mats.
Place a small saucepan of water or medium heat.
Add the egg whites and granulated sugar to a heatproof bowl and place it on top of the saucepan– make sure the bottom of the bowl doesn’t touch the water.
Whisk the egg whites and sugar together constantly until the sugar has fully dissolved– about 3 minutes.
Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment.
Beat the egg whites on medium-high speed (Kitchenaid 6-8) until they form stiff peaks.
Use a fine-mesh sieve to sift in the confectioner’s sugar and almond flour. Discard any large lumps.
Fold the mixture together with a silicone spatula, making sure not to deflate the meringue as you fold.
When all of the dry ingredients have been fully incorporated, add gel food coloring, if using.
Continue to fold the meringue, smashing it against the sides of the bowl as you fold, until the meringue reaches the figure 8 stage.
Test the meringue by drawing a figure 8. If the stream of meringue breaks while you draw the 8, continue folding a few more times. If the stream flows smoothly, transfer it to a piping bag fitted with a round tip (I like a Wilton #10-12).
Pipe 1.5” circles on the baking sheet about 2” apart.
Hold the tray 6-8” off the counter and drop it straight down to release any air bubbles. Repeat 5-6 times.
Set the tray aside to rest until the macarons develop a skin. After 25-30 minutes, you should be able to touch the macarons gently without the batter sticking to your finger.
While the macarons rest, preheat your oven to 325F.
Bake the macarons one tray at a time for 14 minutes, turning them halfway through baking.
Allow the macarons to cool fully on the tray.

Filling

Add the heavy cream and lavender to a small saucepan over medium heat. When the mixture starts to bubble and steam, turn off the heat and cover the pan. Allow the mixture to steep for 25 minutes.
Strain the lavender out of the cream using a fine-mesh sieve. Gently push any excess liquid from the lavender through the sieve for maximum flavor.
Add the butter to the bowl of a stand mixer fitted with the paddle attachment.
Beat on medium-high speed until light and fluffy– about 3 minutes.
Add the lavender-infused cream, followed by the confectioner’s sugar gradually.
Once all of the confectioner’s sugar has been incorporated, add the vanilla extract. Turn the mixer to high speed
and beat for 3-4 minutes, or until the buttercream becomes light and fluffy.
Transfer to a piping bag until ready to use.

Assemble and Age

Place the macarons in similar-sized pairs.
Pipe small dollops of icing onto one of the shells and place another shell on top.
Press them together gently until the filling reaches the edges of the macaron. Repeat with the remaining macarons.
Transfer the filled macarons to an airtight container and place them in the fridge overnight.
Bring to room temperature before serving.

Notes

I used ¼ teaspoon of Wilton Purple gel food coloring.

Cookie Dough Dip

Cookie Dough Dip, a quick and easy dessert recipe that’s perfect for dipping when served with cookies, fresh fruit, or pretzels. Great for parties- Ready in 5 minutes!

I absolutely swoon for cookie dough. I can’t get enough. Which is probably why I have so many different recipes here for edible cookie dough.

But I know you’ll love this cookie dough dip in particular. It’s ultra-creamy, it’s egg-free, no-bake, and has a rich, sweet flavor that keeps you coming back for more!

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S’mores Cupcake Recipe

Forget the campfire, this S’mores Cupcake Recipe is so incredibly delicious & you don’t have to wait for summer, enjoy these anytime!

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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.

Who loves lemon? Lemon, and pretty much all citrus is so popular come this time of year. Everyone is so excited to have fresh produce, warmer weather and new life growing in the garden.

When I was looking through grandma’s old recipe box for spring recipes I came across her recipe for lemon bars. I didn’t remember seeing it in there before.

But I definitely remember her making them growing up – so I was pretty excited that this classic family recipe was in the mix of things that got passed down. I quickly got in the kitchen to make her famous dessert recipe.

What I love about this recipe is that sweet buttery shortbread crust. It pairs so perfectly with the tart but also sweet lemon layer.

Not only is this classic bar recipe as delicious as you could ever imagine, but it’s so incredibly easy to make too. You just can’t go wrong with these for all the warmer weather occasions! (be sure to check out my famous blueberry pie bars too)

lemon bars

Here are some commonly asked questions

What is the best way to store leftover lemon bars?

I like to leave these in the baking dish and then just cover with foil or plastic wrap and pop them in the refrigerator. It keeps things quick and easy and the dishes to a minimum. Please use within 3 days.

Can these be made with a graham cracker crust?

Yes you can make these bars with a graham cracker crust. Just combine the following and then press into the bottom of the pan. Then bake for 20 minutes before adding the lemon layer and continuing with the rest of the recipe.

1 ¾ cups graham cracker crumbs
7 tbsp butter, softened
2 tbsp white sugar

lemon squares

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

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.

lemon bar recipe

What is the best way to cut lemon bars?

There are a number of ways to get the best cuts when it comes to portioning out lemon bars – check out my tips below.

Use a hot knife, wiping clean after each cut.
Use a plastic knife – this is my favorite. Not sure why, but they work better.
Make sure the bars are completely cooled after baking.
Chilling the bars always makes it so much easier to cut them cleanly.

Can I use a gluten-free flour?

lemon squares recipe

HOW DO YOU MAKE LEMON BARS?

Crust

Preheat the oven to 350F and lightly grease a 9×13 baking dish.
In a medium mixing bowl, combine the butter, flour, and sugar until well combined and stir until the mixture resembles wet sand.
Press the mixture into the bottom of the baking dish and bake until it is lightly browned–about 20 minutes.

Lemon Layer

Whisk together the eggs, egg yolk, granulated sugar, flour, lemon juice, and lemon zest in a large bowl.
Pour the custard mixture over the crust and bake just until the center is set– about another 20 minutes.
Allow the bars to cool completely before slicing.
Once cooled, dust with confectioner’s sugar, if desired.
Store in an airtight container in the fridge for up to 3 days.

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.

best lemon bars

Ingredients for Lemon Bars

butter- softened
all-purpose flour
granulated sugar

Lemon Layer

eggs
egg yolk
granulated sugar
all-purpose flour
lemons – juiced
lemon zest
confectioner’s sugar

Can this recipe be doubled?

You can double the recipe and divide it between 2 baking pans and bake them side-by-side. They will turn out fine.

I don’t recommend doubling the recipe and trying to make them extra-thick in the 9×13 pan or spreading it out into a larger pan. I have not had success with either of those methods.

classic lemon bars

Can lemon bars be frozen?

Yes, I do it often. The key is packaging them up correctly. Make sure to cut and portion the bars out individually into separate airtight containers and then freeze for up to 3 months. You can also freeze just until firm on a paper plate. Then wrap each frozen bar individually with plastic wrap then transfer the wrapped bars to a ziptop bag for storage.

How do you know they are set?

The edges will be set and the center will have a slight jiggle to them. If they look too runny, you can bake them for a few minutes longer.

Can these bars be served frozen?

Yes, lemon bars are great when served frozen. We like to add a dollop of whipped topping or a scoop of vanilla ice cream on top when we enjoy these from a frozen state.

Pro Tips for Making Lemon Bars

First – ALWAYS use fresh lemon juice. When you are making a recipe where lemons are the main ingredient – you don’t want to skimp here. Trust me – you will want that amazing flavor from using fresh lemons.
The bars will seem a bit under-done when you remove them from the oven. They are by nature already gooey – so when hot, they will seem extra jiggly. That’s fine. They will set as they cool.
If you decide to freeze the bars, please do so before adding the confectioner’s sugar. This keeps the sugar from getting soggy. Just add a dusting right before serving so it is extra fresh and people will never know you made these ahead of time.
Line the baking dish with parchment for super easy removal.
Chill time is key – don’t rush it. You don’t want the bars to fall apart when serving – plus they taste so much better when they aren’t warm from baking.

homemade lemon bars

Products I love when making lemon bars…

This classic lemon bar recipe is SUPER EASY and delicious – and if you’re like me, then you probably already have some of these items on hand OR maybe you have never made bar recipes like this 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.

lemon bars from scratch

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

Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins are a quick & easy breakfast recipe for the whole family. Great for weekend mornings with coffee or when rushing off to work. So good!

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.

starbucks copycat recipe - Lemon Pound Cake

Candied Lemon Slices

Simple candied citrus made for garnishing cupcakes, breakfast breads & more refreshing lemon treats.

Lemon Oreo Fudge

Lemon Oreo Fudge is an easy white chocolate fudge recipe for the serious lemon lover. Packed full of lemon Oreo cookies, this is a favorite no-bake dessert.

Lemon Poppy Seed Donuts w/ Lemon Blueberry Glaze

Strawberry Lemon Sorbet

Lemon Cheesecake Bars : Yummy Bar Recipes

old fashioned lemon squares recipe

If you love this recipe for Easy Lemon Bars 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!

Print Recipe

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.

Prep Time15

Cook Time40

Total Time55

Course: Dessert

Cuisine: American

Keyword: bars, lemon

Servings: bars

Ingredients

Crust

1 cup butter softened
2 cups all-purpose flour
¼ cup granulated sugar

Lemon Layer

3 large eggs
1 large egg yolk
1½ cups granulated sugar
½ cup all-purpose flour
2 lemons juiced (about 1/2 cup)
1 tsp lemon zest
confectioner’s sugar – opt

Instructions

Crust

Preheat the oven to 350F and lightly grease a 9×13 baking dish.
In a medium mixing bowl, combine the butter, flour, and sugar until well combined and stir until the mixture resembles wet sand.
Press the mixture into the bottom of the baking dish and bake until it is lightly browned–about 20 minutes.

Lemon Layer

Whisk together the eggs, egg yolk, granulated sugar, flour, lemon juice, and lemon zest in a large bowl.
Pour the custard mixture over the crust and bake just until the center is set– about another 20 minutes.
Allow the bars to cool completely before slicing.
Once cooled, dust with confectioner’s sugar, if desired.
Store in an airtight container in the fridge for up to 3 days.

Vanilla Bean Macarons

Vanilla Bean Macarons are the perfect treat for Easter, Mother’s Day, bridal & baby showers. Everyone loves these deliciously elegant cookies.

My friends, do you love macarons? For me, they are the epitome of special. So when I think of recipes I like to have on special occasions and holidays, macarons always come to mind.

These pretty little turquoise and cream vanilla bean macarons are great for just about any special event. However, you don’t have to wait for a special event to make or enjoy these. They can make any ordinary day all the better by themselves!

Growing up, having macarons meant something really extraordinary was happening. My mom would order a box of them from the bakery – I loved it.

They were usually being served for a party of some type and she always made sure to have chocolate-covered strawberries there too. It’s fair to say that when we had those things along with a cake made with her bakery buttercream frosting – it was an exciting day.

So now I love that I don’t have to order from the bakery to get these beautiful little cookies. This recipe is all I need and I can enjoy them anytime.

vanilla bean macaron recipe

Here are some commonly asked questions

What is the best way to store vanilla bean macaron cookies?

Because these macarons have a cream cheese filling, you’ll want to keep them in an airtight container in the refrigerator. They will keep for up to 3 days.

What food scale do you recommend?

vanilla macaron filling recipe

Why do you add vanilla extract?

Vanilla extract is a common flavoring found in most baked good recipes and frequently found in cookies too. It adds a certain depth to the flavor of the recipe that extends beyond a more “bready” taste.

Can I use a sugar substitute?

vanilla macarons

Can this recipe be doubled?

Because the egg whites are so delicate during the mixing process, I recommend making the batches back to back, instead of trying to double the ingredients in the mixing bowl.

What is the best way to measure the ingredients on a scale?

vanilla macarons recipe

How to make vanilla macarons

For the Shell

Measure the egg whites, granulated sugar, powdered sugar, and almond flour into separate small bowls.
Line two large sheet pans with a Silpat mat or parchment paper.
Fit a piping bag with a small, round tip (I like a Wilton #10 or 12).
Heat a small pot of water over medium-low heat.
Place a heatproof bowl over the pot, making sure it doesn’t touch the water.
Add the egg whites and granulated sugar to the bowl. Whisk them together continuously until the sugar has fully dissolved– about 4-5 minutes.
Transfer the egg whites and sugar to the bowl of a stand mixer fitted with the whisk attachment. Beat the egg whites on medium-high speed (Kitchenaid #6-8) until they form a stiff peak.
Sift the confectioner’s sugar and almond flour through a fine-mesh sieve into the egg whites.
Fold in the confectioner’s sugar and almond flour gently, making sure not to deflate the egg whites yet. Make sure to scrape all the way to the bottom of the bowl while you fold.
(Optional) Once all of the dry ingredients have been incorporated, remove half of the meringue to a separate bowl and add gel food coloring. To make the teal, I used ¼ teaspoon of Wilton teal gel food coloring.

Preparing & Piping Macarons

Smush the batter against the sides of the bowl and fold it back together until the meringue flows smoothly. When the meringue is ready to pipe, you should be able to draw a figure 8 without the stream breaking.
If the batter falls off in clumps or breaks during your figure 8, continue smushing and folding a few more times before testing again.
Transfer the meringue to the piping bag fitted with the round tip.
Pipe 1” macarons about 2” apart on the Silpat-lined baking sheet.
Immediately when you’ve finished piping a tray, hold the tray 6” off the counter and drop it straight down to release any air bubbles. Repeat 5-6 times, or until it appears that any large air bubbles have popped.
(Optional) Make sure to decorate the macarons with sprinkles before they dry.
Allow the macarons to sit at room temperature until they have formed a skin– about 30 minutes. If it’s a humid day, it may take up to one hour. While the macarons rest, preheat your oven to 325F (see notes).
Bake the macarons one tray at a time for 14 minutes, turning the macarons halfway through baking. Repeat with the second tray.
Allow the macarons to cool fully before removing them from the tray.

HOW DO YOU MAKE VANILLA BEAN MACARON FILLING?

Whisk together all of the ingredients in a small bowl.
Whisk vigorously until no lumps of powdered sugar remain.
Transfer the icing to a piping bag and store it in the fridge until ready to use.

Assembly and Aging

Place the macarons in similar-sized pairs. Pipe a small dollop of icing onto the flat side of one of the macarons.
Gently press another macaron on top, just until the icing reaches the edges.
Transfer the macarons to an airtight container and place them in the fridge to age overnight.
Bring to room temperature before serving.

Ingredients for Vanilla Bean Macarons

For the Shell

egg whites
granulated sugar
confectioner’s sugar
almond flour
Sprinkles and/or Gel Food Coloring optional

For the Vanilla Bean Filling

cream cheese
confectioner’s sugar
vanilla bean paste or the caviar from a vanilla bean

Can Vanilla Macarons be frozen?

You bet. Macarons can be frozen if they are placed in an airtight container. Make sure to label with the date and use within 6 weeks.

simple macaron recipe

Can these be made with all-purpose flour?

Unfortunately, no. Macarons require almond flour, which is part of what makes them what they are. This recipe will not work with all-purpose or any other type of flour.

Can I use a vanilla substitute instead of vanilla extract?

Yes. Vanilla essence does not provide quite the same flavor as regular vanilla extract. However, it is a good alternative.

macaron recipe easy

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

Because of the length of time that the egg whites need to be whipped in order to get to the desired result, I don’t recommend making these macarons with anything but a stand mixer.

blue macarons

Can these cookies be made ahead of time?

You bet. The baked and assembled macarons will keep for up to 3 days when properly stored. Because of the delicate nature of the batter, I don’t recommend making just the batter that ahead of time. The batter needs to be piped and baked immediately after deflating per the instructions.

Can these be made in a different color?

Yes, of course! If you want to make them in pink, purple, yellow or any other color you like -that will work just fine. Just be sure to use gel food coloring and not the liquid variety so you don’t alter the consistency of the batter.

baby shower macarons

What other varieties of macarons can I make?

If you fall in love with these macarons as I think you will, you’ll definitely want to check out these other macaron varieties too.

Irish Cream Macarons
Mummy French Macarons – for Halloween
Strawberry Macarons

spring macarons

Products I love when making vanilla macaron cookies…

bridal shower cookies

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

Strawberry Macaron Recipe

This Strawberry Macaron Recipe with strawberry filling is perfect for Valentine’s Day, Easter, Mother’s Day, bridal & baby showers & so much more!

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!

Cookies and Cream Cookies

Cookies and Cream Cookies are soft, buttery cookies loaded with crushed Oreos, melty chocolate chunks, and white chocolate chips – DELISH!

Vanilla Meringue Cookies

Vanilla Meringue Cookies are simple & easy to make with just 3 ingredients. Perfect as gifts or served for any holiday, party, or celebration!

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.

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.

Cannoli Sugar Cookie Cups

Simple & delicious go to a whole new level with these Cannoli Sugar Cookie Cups. Easy sugar cookie cups topped with cannoli filling & chocolate chips. YUM!

cookies for Easter

If you love this recipe for Vanilla Bean Macarons 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 1 vote

Vanilla Bean Macarons

Vanilla Bean Macarons are the perfect treat for Easter, Mother’s Day, bridal & baby showers. Everyone loves these deliciously elegant cookies.

Prep Time20

Cook Time30

rest30

Total Time1 20

Course: Dessert

Cuisine: French

Keyword: cookie, macarons, vanilla

Servings: macarons

Ingredients

For the Shell

90 grams egg whites
90 grams granulated sugar
95 grams confectioner’s sugar
95 grams almond flour
Sprinkles and/or Gel Food Coloring optional

For the Vanilla Bean Filling

30 grams cream cheese
40 grams confectioner’s sugar
1 gram vanilla bean paste or the caviar from half a vanilla bean

Instructions

For the Shell

Measure the egg whites, granulated sugar, powdered sugar, and almond flour into separate small bowls.
Line two large sheet pans with a Silpat mat or parchment paper.
Fit a piping bag with a small, round tip (I like a Wilton #10 or 12).
Heat a small pot of water over medium-low heat.
Place a heatproof bowl over the pot, making sure it doesn’t touch the water.
Add the egg whites and granulated sugar to the bowl. Whisk them together continuously until the sugar has fully dissolved– about 4-5 minutes.
Transfer the egg whites and sugar to the bowl of a stand mixer fitted with the whisk attachment. Beat the egg whites on medium-high speed (Kitchenaid #6-8) until they form a stiff peak.
Sift the confectioner’s sugar and almond flour through a fine-mesh sieve into the egg whites.
Fold in the confectioner’s sugar and almond flour gently, making sure not to deflate the egg whites yet. Make sure to scrape all the way to the bottom of the bowl while you fold.
(Optional) Once all of the dry ingredients have been incorporated, remove half of the meringue to a separate bowl and add gel food coloring. To make the teal, I used ¼ teaspoon of Wilton teal gel food coloring.
Smush the batter against the sides of the bowl and fold it back together until the meringue flows smoothly. When the meringue is ready to pipe, you should be able to draw a figure 8 without the stream breaking.
If the batter falls off in clumps or breaks during your figure 8, continue smushing and folding a few more times before testing again.
Transfer the meringue to the piping bag fitted with the round tip.
Pipe 1” macarons about 2” apart on the Silpat-lined baking sheet.
Immediately when you’ve finished piping a tray, hold the tray 6” off the counter and drop it straight down to release any air bubbles. Repeat 5-6 times, or until it appears that any large air bubbles have popped.
(Optional) Make sure to decorate the macarons with sprinkles before they dry.
Allow the macarons to sit at room temperature until they have formed a skin– about 30 minutes. If it’s a humid day, it may take up to one hour. While the macarons rest, preheat your oven to 325F (see notes).
Bake the macarons one tray at a time for 14 minutes, turning the macarons halfway through baking. Repeat with the second tray.
Allow the macarons to cool fully before removing them from the tray.

For the Icing

Whisk together all of the ingredients in a small bowl.
Whisk vigorously until no lumps of powdered sugar remain.
Transfer the icing to a piping bag and store it in the fridge until ready to use.

Assembly and Aging

Place the macarons in similar-sized pairs. Pipe a small dollop of icing onto the flat side of one of the macarons.
Gently press another macaron on top, just until the icing reaches the edges.
Transfer the macarons to an airtight container and place them in the fridge to age overnight.
Bring to room temperature before serving.

Notes

You don’t need to bring the egg whites to room temperature before using them in this recipe.

Make sure to only use gel food coloring in macarons– not liquid!

To ensure perfectly round macarons, hold the piping bag straight up and down. Piping the macarons at an angle may make them lopsided.

Aging the macarons helps soften the shell slightly. If you have time, it’s worth it!

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.

If you know me, then you know that I’m all about the treats. Especially if they have a special flair to them like Cannoli.

Cannoli used to be something that I had to go to the bakery to get. Now we can easily make them in the air fryer in short time and they are SO GOOD!

Who could resist these crisp little tubes of pastry dough that are filled with a creamy cinnamon filling and topped with mini chocolate chips and confectioner’s sugar?

I’m such a sucker for those mini chocolate chips – I find them positively irresistible. Just look how cute these little cannoli are – you won’t believe how quick and easy they are to make.

cannoli

Here are some commonly asked questions

How to store cannoli

Once the cannoli shells are filled they will become soggy when left for any length of time. I don’t recommend storing filled cannoli.

You can place the unfilled shells on a paper towel in an airtight container and keep them at room temperature for several days. Just add the filling before serving.

Can cannoli be frozen?

What other cannoli recipes can I make?

homemade cannoli

How Air Frying Works

While air fryers are relatively new to the market, the technology isn’t really a new concept. They basically work like tiny convection ovens that you can use on your countertop.

What are the benefits of air frying?

Healthier

Convenience

Energy Efficient

Someone said to me once, “why make this in the air fryer if you can do it the conventional way in the same amount of time?” Well, air frying helps eliminate the need for a conventional oven.

Not only can you keep your home cooler in the summer by not using the oven, but you are saving money with reduced energy consumption costs as well.

Time Saver

Take it on the go

best cannoli

I have a bake option and other special features on my air fryer, is that the setting? Or do you put it on “air fry” setting?

All of my recipes were created with an air fryer that had only a temperature & timer setting – since not all air fryers have all the additional settings.

You can use the bake setting when making recipes that you would traditionally bake – but if possible, please just set the temperature & time for this recipe.

Can these be made without wine?

Yes – if you don’t want to use marsala (cooking wine) you can replace it with red wine vinegar that has a trace amount of alcohol or use apple cider vinegar which doesn’t contain any alcohol for this recipe.

cannoli pastry

Air Frying Doneness Tip

Every air fryer is a bit different and they all cook at different rates – so in general, all cooking times are approximate based on the pan and temperature.

You can always cook the recipe longer if needed and reduce the heat a bit. If needed, you can tent the top if it is browning too much.

Can I use a vanilla substitute instead of vanilla extract?

Yes. Vanilla essence does not provide quite the same flavor as regular vanilla extract. However, it is a good alternative.

cannolis

What air fryer do you use?

We actually have 3 air fryers. I have a smaller one from Phillips that we started with. I have since given that to my son since he’s only cooking for 1.

Plus it comes with a lot of the extra accessories I like to use when cooking with my fryer.

Can I use a gluten-free flour?

Italian Cannoli

how to make Air Fryer Cannoli - steps 1-5

How to make cannoli shells

Add the flour and butter to the bowl of a food processor and pulse until the butter is the size of small peas.
Add the egg yolk and Marsala wine and pulse until the dough comes together in a large ball.
Wrap the dough in plastic wrap and place it in the refrigerator until ready to use.

How to make cannoli filling

Add the heavy whipping cream to the bowl of a stand mixer fitted with the whisk attachment.
Whip on high speed until stiff peaks form.
Add the ricotta, vanilla, and ground cinnamon and fold the ingredients together until they’re fully mixed.
Transfer the mixture to a piping bag and set aside until ready to use.

homemade cannoli shells

how to make Air Fryer Cannoli - steps 6-10

How to air fry cannoli and fill

Roll the cannoli dough out on a lightly floured surface until it’s ⅛-¼” thick.
Cut out 3” circles from the dough and reroll and recut any scraps of dough.
Roll the dough around a cannoli tube and place them in the air fryer.
Cook at 400F for 5-7 minutes, or until the shells are crisp.
Carefully remove the cannolis from the tube and set them on a wire rack to cool.
Allow the cannoli tubes to cool fully before cooking the next batch.
Fill the fried cannolis with the ricotta mixture and then dip the ends in the mini chocolate chips, if desired.

Do I need to spray the dough with oil before cooking?

It really depends on how you want the shells to be once they are cooked. If you don’t spray them with oil, you are basically baking them (as you see here). They will be crisp, but will not have that fried texture.

You can give a light spritz of oil before cooking if you prefer the shells to have a crispier, fried texture.

Ingredients for Air Fryer Cannoli

For the Shell

all-purpose flour
granulated sugar (optional– if you like a sweeter cannoli)
butter
egg yolk
marsala wine

For the Filling

heavy whipping cream
ricotta cheese
pure vanilla extract
ground cinnamon
mini chocolate chips optional

chocolate chip cannoli

Products I love when making cannoli…

This air fryer cannoli 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 are new to air frying & 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 treat recipe.

all-purpose flour
granulated sugar (optional– if you like a sweeter cannoli)
marsala wine
pure vanilla extract
ground cinnamon
mini chocolate chips
food processor
plastic wrap
mixing bowl
mixer
piping bag
large piping tip
confectioner’s sugar
air fryer
cannoli pastry tubes

mini cannoli

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

Easy Cherry Pie – Air Fryer

Light and flaky pie crust filled with sweet cherry pie filling made easily in the air fryer, no oven required. Serve with vanilla ice cream on the side.

Air Fryer Doughnut Holes with Chocolate Sauce

Air Fryer Doughnut Holes with Chocolate Sauce are a quick and easy breakfast recipe with a delicious coating of cinnamon-sugar on the outside that will have the whole family coming back for more.

Air Fryer Chocolate Chip Skillet Cookie

Air Fryer Chocolate Chip Skillet Cookie is a thick and delicious cookie made in the air fryer. Serve with a scoop of ice cream on top. It’s perfect for two.

how to make Air Fryer Chocolate Chip Skillet Cookie

Air Fryer Brownies

If you love thick and chewy brownies, this Air Fryer Brownies recipe is easy & so delicious. Top with some ice cream, these are perfect for sharing.

Air Fryer Maple Glazed Donuts

Air Fryer Maple Glazed Donuts are a quick & easy breakfast recipe that’s ready in just 15 min. Great for weekends, check out the other glaze flavors too.

Air Fryer Angel Food Cake Churro Bites

Air Fryer Angel Food Cake Churro Bites made from soft & chewy angel food cake & smothered in cinnamon & sugar. Tastes just like your favorite churros.

Air Fryer Angel Food Cake Churro Bites Dessert Recipe

Air Fryer Strawberry Shortcake

Air Fryer Strawberry Shortcake is perfect for satisfying your sweet tooth or impressing your guests. PLUS it comes together in a flash.

If you love this recipe for Air Fryer Cannoli 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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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.

Prep Time20

Cook Time10

Total Time30

Course: Dessert

Cuisine: Italian

Keyword: cannoli, chocolate chip, ricotta

Servings: 3” cannoli

Ingredients

For the Shell

1 cup all-purpose flour
1 tbsp granulated sugar (optional– if you like a sweeter cannoli)
2 tbsp butter
1 egg yolk
¼ cup marsala wine

For the Filling

¼ cup heavy whipping cream
1 cup ricotta cheese
1 tsp pure vanilla extract
½ tsp ground cinnamon
¼ cup mini chocolate chips optional

Instructions

Make the Cannoli Dough

Add the flour and butter to the bowl of a food processor and pulse until the butter is the size of small peas.
Add the egg yolk and Marsala wine and pulse until the dough comes together in a large ball.
Wrap the dough in plastic wrap and place it in the refrigerator until ready to use.

Make the Filling

Add the heavy whipping cream to the bowl of a stand mixer fitted with the whisk attachment.
Whip on high speed until stiff peaks form.
Add the ricotta, vanilla, and ground cinnamon and fold the ingredients together until they’re fully mixed.
Transfer the mixture to a piping bag and set aside until ready to use.

Air Fry the Dough and Assemble

Roll the cannoli dough out on a lightly floured surface until it’s ⅛-¼” thick.
Cut out 3” circles from the dough and reroll and recut any scraps of dough.
Roll the dough around a cannoli tube and place them in the air fryer.
Cook at 400F for 5-7 minutes, or until the shells are crisp.
Carefully remove the cannolis from the tube and set them on a wire rack to cool.
Allow the cannoli tubes to cool fully before cooking the next batch.
Fill the fried cannolis with the ricotta mixture and then dip the ends in the mini chocolate chips, if desired.

Notes

Make sure to fill the cannolis immediately before serving so they don’t get soggy.

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.

Do you get excited for Easter? We sure do. The overwhelming feeling of a rebirth and new life is exciting.

Each year I like to celebrate by making at least one special treat for the family. One of my favorites are these Easter Egg Meringue Nests.

I love them because not only are they adorable yet still have that classy feel. Not too cutesy and so tasty too.

But you know they are just as easy to make as regular meringue cookies – which I also love.

These are basically a personal size pavlova since they are a bit larger than a meringue cookie, but then we add the buttercream frosting to make it look like twigs. It also helps to keep those Cadbury eggs in the nest until ready to enjoy.

meringue nests

Here are some commonly asked questions

What is the best way to store leftover meringue nests?

So once you add the frosting, you will want to enjoy these within the same day. You can keep them at room temperature until then. But the frosting can make them soggy.

BEFORE adding the frosting and eggs – the key is to 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 meringue.

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 meringue nests be made in a different flavor?

Yes – you bet! If you would like to make these in chocolate instead of the traditional meringue flavor – check out my Dark Chocolate Meringue recipe. Mix the ingredients as instructed in that recipe and then follow the piping and baking instructions for this recipe here.

Easter Egg Nests

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.

Can I use a sugar substitute?

Yes – you can use a sugar substitute to make meringues. Be sure to read the packaging since a lot of them aren’t a 1:1 replacement. I think brands like Splenda call for 1/2 as much as what the recipe calls for in sugar.

Easter Nests

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 meringues be made with confectioner’s sugar?

You bet they can! Use 1/2 cup confectioner’s sugar for this recipe. Make sure it is well-sifted before measuring.

egg meringue

How do I properly measure the confectioner’s sugar?

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

Sometimes if you fluff the sugar with a spoon, then gently scoop it into the measuring cup, taking care to not pack it in – that can work. But for THIS RECIPE you will need to use the spoon and level method.

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.

Easter Birds Nests

HOW DO YOU MAKE MERINGUE NESTS?

Preheat the oven to 250F and line a large baking sheet with parchment paper or a Silpat mat.
Using a handheld or stand mixer, whip the egg whites on medium speed in a large mixing bowl.
Add in the granulated sugar slowly, about 1 tbsp at a time– it should take 2-3 minutes to add all of the sugar.
Once all of the sugar has been added, turn the speed to medium-high and beat until stiff peaks form– another 1-2 minutes.
Pipe the mixture into 3” diameter discs onto the baking sheet and use a spoon to create a well in the center of each meringue.
Bake for 1 hour, or until the meringues are firm and dry but not brown on top.
Turn off the oven and leave them to cool inside– about 1-2 hours.
While the meringues cool, add the softened butter to the bowl of a stand mixer and beat until it becomes smooth and fluffy.
Next, add the confectioner’s sugar and heavy cream and beat on medium speed until the mixture becomes smooth and creamy– make sure to scrape down the sides a few times.
Transfer the buttercream to a piping bag and pipe it into the center of the meringue nests.
Top with a few mini eggs and serve immediately.

egg white meringue

Ingredients for Easter Egg Meringue Nests

egg whites
granulated sugar
butter – softened
confectioner’s sugar
heavy cream
Cadbury mini eggs

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.

egg nests

Why did my meringues crack?

Sometimes because of the delicate nature of the meringue whip it can separate as it drying 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!

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.

egg white meringue cookies

Can I use caster sugar in place of granulated sugar?

This recipe calls for granulated sugar. But, because of its ultrafine texture, making it easier to dissolve in the mixing process, you can use caster sugar instead.

When substituting with caster sugar, but it might take a bit less time for the sugar to emulsify into the egg whites during the mixing process. You will also end up with a slightly lighter meringue due to the shorter mixing time.

What else can I make with Cadbury Mini Eggs?

Cadbury mini eggs are one of my favorite treats – ever! So I am always looking for ways to add them to recipes. Check out some of my favorites here.

meringue nest recipe

Products I love when making Easter Egg Meringue Nests…

This meringue nest 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 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 meringue recipe.

mini pavlovas

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

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!

Traditional Deviled Eggs

Traditional Deviled Eggs are great anytime! Make this recipe for New Year's, Game Day, Easter brunch, Thanksgiving or Christmas dinner & WOW your guests.

Close-up of traditional deviled eggs, halved and filled with a smooth, creamy yolk mixture, garnished with a sprinkle of paprika, arranged neatly on a plate.

Honey Glazed Carrots

Honey Glazed Carrots are the perfect side dish for holiday meals like Easter and Thanksgiving, and also great for weeknight dinners too. Simple, easy & delicious, and ready in just 15 minutes.

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.

Hot Cross Buns

Hot Cross Buns, a traditional spiced sweet bun recipe made with fruit and marked with a cross on top, typically served for Good Friday.

How to Dye Eggs

With Easter coming up, you don’t want to miss this tutorial for How to Dye Eggs using vinegar and food color – no kit required. So easy!

Pressure Cooker Brown Sugar Ham

Pressure Cooker Brown Sugar Ham made in about 30 minutes. Break out that Instant Pot & make the best holiday ham, no oven required. So easy!

Air Fryer Brussel Sprouts with Herb Honey Mustard

Easy Air Fryer Brussel Sprouts with Herb Honey Mustard are perfect as a side to the holiday feast or paired with a quick weeknight dinner.

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.

individual pavlovas

If you love this recipe for Easter Egg Meringue Nests 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!

Print Recipe

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.

Prep Time20

Cook Time2

Total Time2 20

Course: Dessert

Cuisine: French

Keyword: Cadbury eggs, easter, meringues, pavlovas

Servings:

Ingredients

4 large egg whites
1 cup granulated sugar
4 tbsp butter softened
1 cup confectioner’s sugar
2 tbsp heavy cream
1 bag Cadbury mini eggs 10 ounces

Instructions

Preheat the oven to 250F and line a large baking sheet with parchment paper or a Silpat mat.
Using a handheld or stand mixer, whip the egg whites on medium speed in a large mixing bowl.
Add in the granulated sugar slowly, about 1 tbsp at a time– it should take 2-3 minutes to add all of the sugar.
Once all of the sugar has been added, turn the speed to medium-high and beat until stiff peaks form– another 1-2 minutes.
Pipe the mixture into 3” diameter discs onto the baking sheet and use a spoon to create a well in the center of each meringue.
Bake for 1 hour, or until the meringues are firm and dry but not brown on top.
Turn off the oven and leave them to cool inside– about 1-2 hours.
While the meringues cool, add the softened butter to the bowl of a stand mixer and beat until it becomes smooth and fluffy.
Next, add the confectioner’s sugar and heavy cream and beat on medium speed until the mixture becomes smooth and creamy– make sure to scrape down the sides a few times.
Transfer the buttercream to a piping bag and pipe it into the center of the meringue nests.
Top with a few mini eggs and serve immediately.

Notes

The pavlovas can be made up to 24 hours in advance and kept in an airtight container at room temperature— just make sure to fill them with buttercream right before serving so they don’t get soggy.

Orange Pound Cake

This easy orange pound cake recipe is a perfectly sweet dessert with a bright orange flavor and light orange glaze. Ideal for any spring and summer gathering.

If you love citrus flavor, but classic lemon pound cake doesn’t feel exciting anymore, I have something better for you!

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Fruity Pebble Donuts

You’ll love the fruity flavor of these sweet Fruity Pebble Donuts topped with a generous sprinkle of crunchy Fruity Pebbles cereal.

Wake up to a burst of color and flavor with Fruity Pebble Donuts! These aren’t your average donuts; they’re a fun, vibrant twist on a classic breakfast favorite.

Imagine fluffy cake-like donuts baked to perfection, infused with your favorite cereal – Fruity Pebbles, and then topped with a sweet, strawberry-flavored glaze. Each bite is a delightful mix of soft donuts, crunchy cereal, and fruity flavors, making these donuts the perfect treat to brighten any morning or add a pop of color to your St Patrick’s Day dessert spread!

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Chocolate Fudge Cake

Indulge your senses with this decadent Chocolate Fudge Cake! Moist, rich, and intensely chocolatey, each slice is a heavenly delight.

Imagine a cake so rich, so decadent, it’s like a hug for your taste buds. That’s exactly what this Chocolate Fudge Cake is!

Each slice is a perfect blend of moist chocolate cake and glossy chocolate ganache, creating a dessert that’s irresistible to chocolate lovers everywhere.

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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!

Are you a lover of mint and chocolate combined? I’m not a big mint lover when it is by itself. But man, oh man, when you combine mint with chocolate – I can’t get enough.

One thing I have been craving lately – Andes mints. So, while I was in a baking mood, I decided it would be positively scrumptious to add some to my favorite cake mix cookie recipe.

Now – I thought long and hard about whether I would make these cookies using a chocolate cake mix or not. But in the end, I really wanted these cookies to be green. So I opted for the white cake mix instead.

I might just make some more this weekend and use the chocolate version this time though. I know it will be heavenly.

Andes Mint Chocolate Cookies

Here are some commonly asked questions

What is the best way to store Andes mint cookies?

These cookies keep well in an airtight container at room temperature for up to 4 days. They are super soft, so even after a couple of days – they will still taste like the day you baked them if you don’t leave the container open for too long.

How many drops of food color should I use?

The amount of food coloring will be a personal preference for how deep you want the color and what type of food coloring you are using. I prefer using gel paste (link below) because it is more concentrated and I can use less to achieve the same result.

For instance – I was able to use just 2 drops of gel paste in mint green to achieve the color in these cookies. Making them with a liquid food coloring like you find in the grocery store might take 10-12 drops to get the same result.

Andes Mint Cookies Recipe

Can this recipe be doubled?

You can, and we do it often. I have found that even my 5 quart mixer can accomodate double the dough quite well. So if you are making these for a party – I highly recommend making a double batch.

Can these cookies be frozen?

Yes – these Andes mint cake mix cookies can be frozen. Once the dough has gone through the chilling in the refrigerator – it can be rolled. You can then roll the dough into balls, set them in a single layer on a baking sheet and freeze them.

Transfer the frozen dough into a zip-top bag for space-saving. Keep frozen until ready to bake for up to 3 months. To bake – set the frozen dough on a baking sheet, 2″ apart.

Allow the dough to come to room temperature before baking. Follow the baking instructions in the recipe once the dough has thawed.

If you would like to freeze the baked cookies – wrap each cookie individually in plastic wrap. Then place the wrapped cookies in an airtight container and freeze for up to 3 months.

Easy Andes Mint Cookies

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

Yes. This recipe can easily be made by hand. However, keep in mind that this method will influence the overall time commitment.

Can I add other mixins to these cookies?

You bet! Adding your favorite goodies to these cookies is so easy and delicious. I have made a list below of my favorite “alternate” mix-ins for these cake mix cookies. The possibilities are endless!

Andes Chocolate Mint Cookies

HOW DO YOU MAKE ANDES MINT COOKIES?

Combine the cake mix, eggs, and cooking oil in a large mixing bowl. Stir until combined.
Slowly add the food coloring – 1-2 drops at a time until you reach the desired color. (keep in mind that the color can intensify as the mixture chills)
Fold in the Andes mint pieces and the winter mix of chocolate chips.
Cover and chill the dough for at least 1 hour, but preferably 2 hours.
Once the dough has chilled for at least an hour, preheat the oven to 350 degrees.
Line a couple of baking sheets with parchment and set them aside.
Form the dough into balls – about 2 tbsp each – making them a bit oblong so that they stand taller than they are wide.
Place on the prepared baking sheets 2″ apart.
Bake 7-9 minutes – they will look slightly soft in the center but will be set around the edges.
If desired, press a couple of extra chocolate chips into the tops of the warm cookies before they set.
Let the cookies cool on the baking sheet for 3-5 minutes before transferring them to a wire rack to continue cooling.
Once cooled, store in an airtight container at room temperature for up to 4 days.

Chocolate Mint Cookies Andes

Ingredients for Andes Mint Cookies

cake mix – white or vanilla
eggs
cooking oil – canola or vegetable will work fine
green food coloring – I like gel paste – mint green
Andes mint pieces
dark chocolate chips
mint chocolate chips

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.

Cookies with Andes Mints

Can these cookies be made ahead of time?

Don’t miss my favorite St. Patrick’s Day goodies listed below!

Green Jello Poke Cake
Irish Cream Macarons
Lucky Charm Treats
Rainbow Truffles
St. Patrick’s Day Hot Chocolate Bombs
Homemade Peppermint Patties

Andes Cookies

Products I love when making Andes Mint Cookies…

This cookie recipe with Andes mints is SUPER EASY and delicious – and if you’re like me, then you most likely already have these items on hand OR maybe you have never made cake mix 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 cookie recipe.

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

Irish Cream Mint Brownies

Irish Cream Mint Brownies are a thick and fudgy homemade brownie recipe loaded with Irish cream & mint chocolate, perfect for St. Patrick’s Day.

St Patrick's Day - Irish Cream Mint Brownies

St. Patrick’s Day Mint Chocolate Chip Cookies

St. Patrick’s Day Mint Chocolate Chip Cookies are a tasty treat to enjoy on St. Patrick's Day. Perfect for parties & a favorite of mint chocolate lovers.

Recipe for St. Patrick’s Day Mint Chocolate Chip Cookies

5-Minute Mint Hot Fudge

5-Minute Mint Hot Fudge is easy to make dessert topping with just 3 simple ingredients. Perfect for adding to ice cream, brownies & so much more. If you love mint & chocolate, this will be your new favorite thing.

Minty Shamrock M&M Popcorn

Minty Shamrock M&M Popcorn is a super easy & delicious treat to enjoy on St. Patrick's Day. If you are a fan of white chocolate popcorn, the added mint M&M's in this snack will make you swoon!

Mint Chocolate Chip Skillet Cookie

Mint Chocolate Chip Skillet Cookie is the most delicious pizookie-style dessert loaded with mint & chocolate flavor. Gather your friends, grab a spoon & be prepared for the best dessert ever!

Mint Chocolate Chip Ice Cream

Need an easy no bake dessert to wow your crowd? This homemade Mint Chocolate Chip Ice Cream is so easy & beyond delicious! Perfect for mint chocolate lovers everywhere!

Chocolate Mint Poke Cake

Delicious mint chocolate cake soaked with chocolate fudge & topped with minty whipped cream, mini chocolate chips & sprinkles. So good!

Peppermint Bark Cookies

A slice of chocolate mint poke cake on a plate. The rich, moist chocolate cake is topped with frosting and sprinkled with chocolate chips. The poke holes are filled with creamy chocolate pudding, adding extra decadence to the dessert.

More Awesome Peppermint Recipes to Try

White Chocolate Peppermint Pretzels

Homemade Peppermint Patties

No-Bake Peppermint Oreo Bars

Dark Chocolate Peppermint Cookies

Peppermint Chocolate Chunk Cookies

Peppermint Cookies

Chocolate Peppermint Bundt Cake

Peppermint Snowball Cookies

Peppermint Cake

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

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

St. Patrick’s Day Cake Mix Cookie Bars

CONNECT WITH YUMMI HAUS!

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

Print Recipe

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!

Prep Time5

Cook Time9

Chill1

Course: Dessert

Cuisine: American

Keyword: cake mix, chocolate chip, cookies, mint

Servings: cookies

Ingredients

1 box cake mix 15.25 ounces- white or vanilla
2 large eggs
½ cup cooking oil – canola or vegetable will work fine
green food coloring I like gel paste – I used 1-2 drops of mint green
1 cup Andes mint pieces
¼ cup dark chocolate chips + more for the tops of the cookies after baking if desired
¼ cup mint chocolate chips + more for the tops of the cookies after baking if desired

Instructions

Combine the cake mix, eggs, and cooking oil in a large mixing bowl. Stir until combined.
Slowly add the food coloring – 1-2 drops at a time until you reach the desired color. (keep in mind that the color can intensify as the mixture chills)
Fold in the Andes mint pieces and the winter mix of chocolate chips.
Cover and chill the dough for at least 1 hour, but preferably 2 hours.
Once the dough has chilled for at least an hour, preheat the oven to 350 degrees.
Line a couple of baking sheets with parchment and set them aside.
Form the dough into balls – about 2 tbsp each – making them a bit oblong so that they stand taller than they are wide.
Place on the prepared baking sheets 2″ apart.
Bake 7-9 minutes – they will look slightly soft in the center but will be set around the edges.
If desired, press a couple of extra chocolate chips into the tops of the warm cookies before they set.
Let the cookies cool on the baking sheet for 3-5 minutes before transferring them to a wire rack to continue cooling.
Once cooled, store in an airtight container at room temperature for up to 4 days.

Cookies and Cream Cookies

Don’t miss my QUARTER POUND CHOCOLATE CHIP COOKIES TOO!

Cookies and Cream Cookies are soft, buttery cookies loaded with crushed Oreos, melty chocolate chunks, and white chocolate chips – DELISH!

It should come as no surprise that we enjoy our fair share of cookies around here. I can’t help it – I love to bake and cookies are the thing I love to bake the most.

So one weekend the kids were asking me what I planned on doing with the excess of Oreo cookies in the pantry. I knew that if they were asking, my time to do something with them was limited before they just jumped in and ate them.

So I made sure to get in the kitchen and make these Cookies and Cream Cookies that I had been craving for weeks.

These are so soft, so chewy – with that delicious buttery flavor that epitomizes a chocolate chip cookie. But then you get that bite of cream from the inside of the Oreo – it’s pure heaven my friends.

As we were enjoying the first few cookies off the rack, the kids were commenting that only in America do we say “hey this cookie is so delicious – but let’s add cookies TO THE COOKIES”.

They are totally right, these are one of America’s favorite cookies stuffed into what is probably THE most popular cookie flavor in the country. So basically that makes these cookies THE MOST AMAZING COOKIES – EVER!

cookies and cream

Here are some commonly asked questions

What is the best way to store cookies and cream 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.

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.

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.

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

Can these cookies be made ahead of time?

cookies n cream

Why do you add vanilla extract?

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.

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.

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

oreo chunk cookies

soft and chewy cookies with oreo cookies

HOW DO YOU MAKE COOKIES AND CREAM COOKIES?

In a large bowl, or in the bowl of a stand mixer with the paddle attachment, beat the cream cheese on med-high until creamy.
Scrape down the bowl and then add the butter. Beat well – until pale and smooth.
Mix in the sugar and brown sugar, beating on high for about 2 minutes. This ensures the butter blends into the creamy mixture and the texture isn’t gritty.
Add the egg and vanilla – mixing until just combined, taking care to not overmix. Scrape the sides of the bowl and then mix for a few seconds longer. (no more than 1 minute total)
Slowly add the flour, cornstarch, baking soda, and salt, mixing in a little at a time on low, just until combined.
Use a large rubber spatula to fold in the crushed Oreos, chocolate chunks, and white chocolate chips.
Cover the bowl with plastic wrap and refrigerate for at least 2 hours. I usually leave mine overnight and bake the next morning. Let the dough sit at room temperature while you preheat the oven if chilling overnight.
Preheat the oven to 350 degrees.
Line baking sheets with parchment – set aside.
Roll the dough into balls – using about 1.5 tbsp of dough for each. Make the dough slightly oblong, so they are taller than they are wide – so they bake nice and thick. Place on the prepared baking sheets about 2″ apart.
Bake 12-13 minutes, or until the edges are golden brown but the centers still look a bit soft.
Remove and let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely. You can press some extra chocolate chips, chocolate chunks, or extra cookie pieces into the tops of the cookies before they cool if desired.
Keep in an airtight container at room temperature for up to 5 days.

oreo white chocolate chip cookies

Ingredients for Cookies and Cream Cookies

cream cheese – room temperature
butter – room temperature
granulated sugar
brown sugar
large egg – room temperature
vanilla extract
all-purpose flour
cornstarch
baking soda
table salt
double-stuffed Oreo cookies or most-stuf, or regulars– CRUSHED
semi-sweet chocolate chunks
white chocolate chips

Can I change the cream cheese?

The cream cheese is super important to the consistency of the cookies. Because it is a fat that is taking the place of either shortening, butter or margarine (other fats) you want to make sure that it is FULL FAT cream cheese.

Also – please do not use whipped or spread as those don’t have the nice dense consistency of the block that we need for these 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.

oreo stuffed chocolate chip cookies

Can I use a vanilla substitute instead of vanilla extract?

Yes. Vanilla essence does not provide quite the same flavor as regular vanilla extract. However, it is a good alternative.

How do I properly measure the flour?

Sometimes – 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 can work. But FOR THIS RECIPE – PLEASE USE THE SPOON AND LEVEL METHOD. Otherwise, the dough will definitely be too dry.

Why add cornstarch to the cookies?

I like to add the 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.

chewy cookies and cream cookies

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

Yes. This recipe can easily be made by hand. However, keep in mind that this method will influence the overall time commitment.

Can I use a gluten-free flour?

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 recommend a product that offers a 1:1 swap. I would love to know how it turns out if you give it a try.

How to crush Oreo cookies?

My favorite way to crush the Oreo cookies for these cookies is to just hold each cookie with both hands and sort of press my thumbs through the center of the cookie.

This usually results in the Oreo breaking into 3-4 semi-even pieces and leave minimal fine crumbs. This method is great when you want larger chunks.

You can also place the Oreos in a zip-top bag and lightly pound them with a rolling pin or meat tenderizer. This will give a more crushed result – which for these cookies will add more fine pieces to the dough – yielding a darker overall cookie.

buttery chocolate chip cookies with oreos

Products I love when making cookies and cream cookies…

This cookies and cream cookies recipe is SUPER EASY and delicious – and if you’re like me, then you most likely already have all of these items on hand OR maybe you have never made cookies stuffed with 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.

granulated sugar
brown sugar
vanilla extract
all-purpose flour
cornstarch
baking soda
table salt
double-stuffed Oreo cookies or most-stuf, or regulars
semi-sweet chocolate chunks
white chocolate chips
baking sheet
parchment paper
mixer
spatula
cooling rack

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

Lofthouse Sugar Cookies

These pillowy soft Lofthouse Sugar Cookies are what sugar cookie dreams are made of. Easy to make & oh so sweet & delicious! You’ll love these cookies!

Copycat DoubleTree Hotel Cookies

Thick & chewy chocolate chip cookies just like the famous recipe you’ll find when visiting the Doubletree Hotel Chain. These cookies are over the top AMAZING!

Copycat DoubleTree Hotel Chocolate Chip Cookies

4-Ingredient Sugar Cookies

These soft and chewy 4-Ingredient Sugar Cookies are made without eggs or cake mix and don’t require chilling or rolling. So simple, so good! Perfect for a quick and easy dessert!

3-Ingredient Peanut Butter Cookies

Making peanut butter cookies doesn’t get any easier than these 3-Ingredient Peanut Butter Cookies that are so soft & chewy. You better make a double batch!

Chewy Oatmeal Raisin Cookies

Chewy Oatmeal Raisin Cookies are so soft and thick. Super simple and easy to make with no chill time needed. Great for any occasion.

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.

M&M Cookie Recipe

This M&M Cookie Recipe is AMAZING. No chill time needed, these soft & chewy cookies are great for parties, potlucks, gift-giving & afternoon treats.

Classic Peanut Butter Blossom Cookies

Soft, chewy peanut butter cookies coated in sugar and topped with a Hershey kiss makes these Classic Peanut Butter Blossom Cookies a favorite.

M&M Chocolate Chip Cookies

Soft Oatmeal Snickers Cookies

Other Creative Cookies

Best Ever Cowboy Cookies

Buckeye Cookies

Copycat Girl Scout Samoa Cookies

If you love this recipe for Cookies and Cream 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!

Print Recipe

Cookies and Cream Cookies

Cookies and Cream Cookies are soft, buttery cookies loaded with crushed Oreos, melty chocolate chunks, and white chocolate chips – DELISH!

Prep Time15

Cook Time13

Chill2

Total Time2 28

Course: Dessert

Cuisine: American

Keyword: chocolate chip, cookies, cookies and cream, oreo, white chocolate

Servings: cookies

Ingredients

4 ounces cream cheese – room temperature
¾ cup butter – room temperature
½ cup granulated sugar
½ cup brown sugar – firmly packed
1 large egg – room temperature
2 tsp vanilla extract
2¼ cups all-purpose flour spooned & leveled
1½ tsp cornstarch
1 tsp baking soda
½ tsp table salt
14 double-stuffed Oreo cookies or 12 most-stuf, or 16 regulars– CRUSHED
¾ cup semi-sweet chocolate chunks
½ cup white chocolate chips

Instructions

In a large bowl, or in the bowl of a stand mixer with the paddle attachment, beat the cream cheese on med-high until creamy.
Scrape down the bowl and then add the butter. Beat well – until pale and smooth.
Mix in the sugar and brown sugar, beating on high for about 2 minutes. This ensures the butter blends into the creamy mixture and the texture isn’t gritty.
Add the egg and vanilla – mixing until just combined, taking care to not overmix. Scrape the sides of the bowl and then mix for a few seconds longer. (no more than 1 minute total)
Slowly add the flour, cornstarch, baking soda, and salt, mixing in a little at a time on low, just until combined.
Use a large rubber spatula to fold in the crushed Oreos, chocolate chunks, and white chocolate chips.
Cover the bowl with plastic wrap and refrigerate for at least 2 hours. I usually leave mine overnight and bake the next morning. Let the dough sit at room temperature while you preheat the oven if chilling overnight.
Preheat the oven to 350 degrees.
Line baking sheets with parchment – set aside.
Roll the dough into balls – using about 1.5 tbsp of dough for each. Make the dough slightly oblong, so they are taller than they are wide – so they bake nice and thick. Place on the prepared baking sheets about 2″ apart.
Bake 12-13 minutes, or until the edges are golden brown but the centers still look a bit soft.
Remove and let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely. You can press some extra chocolate chips, chocolate chunks, or extra cookie pieces into the tops of the cookies before they cool if desired.
Keep in an airtight container at room temperature for up to 5 days.

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!

Are you excited for spring? I know I sure am. The days are getting just a little bit longer and the snow is hopefully almost done around here.

That means that I am super excited to focus on fun spring recipes like this Jello Poke Cake. I made this one using lime jello for a bright green cake with that great zing of lime flavor.

**Don’t miss our Coconut Poke Cake and Candy Corn Poke Cake too!

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Air Fryer Doughnut Holes with Chocolate Sauce

Air Fryer Doughnut Holes with Chocolate Sauce are a quick and easy breakfast recipe with a delicious coating of cinnamon-sugar on the outside that will have the whole family coming back for more.

If you are a regular here than you know that I’m all about the treats. No matter the time of day – I’m always up for something as deliciously sinful as these little donut holes – coated in a cinnamon and sugar mixture – especially when I can dip them in a creamy warm chocolate ganache.

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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.

Are you ready for St. Patrick’s Day? Being part Irish, I definitely look forward to it every year. So it just makes sense that I get excited to start making recipes to celebrate several weeks in advance.

One of my friends (we will call her the macaron queen) came over to help me make some deliciously light and delicate macarons. I originally wanted them for a different recipe, but then had the great idea to fill them with Bailey’s Irish Cream to make them boozy. It was a GREAT choice!

Now, if you are new to making macarons, I understand that it can be a bit overwhelming and intimidating. But fortunately the more you do it, the easier it gets.

Plus – have no fear, I have step by step photos below to help walk you through the process. I promise, you will LOVE these!

St Patricks Day cookies

Here are some commonly asked questions

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

Because of the length of time that the egg whites need to be whipped in order to get to the desired result, I don’t recommend making these macarons with anything but a stand mixer.

Can these be made with another type of Irish Cream?

Yes, of course. If you can’t find Bailey’s, I recommend looking for Saint Brendan’s Irish Cream Liqueur, Carolans Irish Cream, Ryan’s Irish Cream, or Kerrygold Irish Cream.

Baileys Cookies

HOW DO YOU MAKE IRISH CREAM MACARONS?

Line two standard baking sheets with Silpat mats or parchment paper. If you use parchment, make sure it lies flat so you don’t end up with lopsided macarons.
Make sure to measure out all of your ingredients before you get started.
Fill a small saucepan halfway full with water and set it over medium heat.
Place a heatproof bowl over the pan, making sure that it doesn’t touch the water.
Add the egg whites and granulated sugar to the bowl and whisk constantly until the sugar has fully dissolved– about 2-3 minutes. You can test to make sure the sugar is dissolved by pinching the mixture between your fingers. If it’s smooth, it’s ready. If it feels grainy or sandy, keep whisking for another minute.
Transfer the egg white mixture to the bowl of a stand mixer fitted with the whisk attachment.
Beat on medium-high speed until the egg whites reach a stiff peak.
Sift the confectioner’s sugar and almond flour into the stiff egg whites.
Fold the mixture together gently, making sure to scrape the sides of the bowl as you fold. Be careful not to deflate the egg whites yet.
Once all of the dry ingredients have been incorporated, smush the batter against the sides of the bowl in a circular motion and then scrape down the sides of the bowl and fold it all back together. Repeat the deflating process until the batter flows smoothly off the spatula– depending on how much you deflate each time, between 4-6 smush-and-folds.
Test the batter’s consistency by slowly drawing a figure 8 with the batter. If the 8 flows off the spatula in a constant stream, it’s ready to pipe. If it breaks or falls off in clumps, smush, and fold a few more times before trying the Figure 8 test again.
When the meringue flows smoothly, transfer the mixture to a piping bag fitted with a round tip (I like a Wilton #10).

Preparing & Piping Macarons

Pipe 1” circles about 2” apart (using a macaron mat can help with this – see link in post).
Immediately once you’ve finished piping one tray, hold it 6-8” off the counter and drop it straight down to release any air bubbles. Repeat 5-6 times, or until any large air bubbles have popped. The macarons will flatten slightly– that’s okay!
Set the trays aside to rest for 25-30 minutes or until they develop a skin. When they’re ready to bake, you should be able to touch them gently without the meringue sticking to your hands.
While the trays rest, preheat the oven to 325F.
Bake the trays one at a time for 14 minutes, flipping them around halfway through baking.
Allow the macarons to cool before removing them from the tray (this helps prevent sticking).

cream for macraons

HOW DO YOU MAKE IRISH CREAM FILLING?

Whisk together the cream cheese and Irish cream until smooth.
Add the confectioner’s sugar and cinnamon and whisk until combined– about 1-2 minutes.
Transfer the mixture to a piping bag and set aside until ready to use.

Can I use a non-alcoholic substitute instead of Irish Cream?

Yes. If you need to make these non-alcoholic you can use an Irish Cream flavored coffee creamer in place of Bailey’s Irish Cream in this recipe. Similar flavor, no alcohol. You can also use an Irish Cream emulsion or Irish Cream coffee syrup.

Can Irish Cream Macarons be frozen?

Yes, fortunately freezing macarons is easy! Macarons can be frozen if they are placed in an airtight container. Make sure to label with the date and use within 6 weeks.

baileys macarons

HOW DO YOU ASSEMBLE IRISH CREAM MACARONS?

Place the macarons in similar sized pairs.
Pipe a small dollop of filling on one macaron and place another on top. Press gently, just until the filling reaches the edges.
Place the macarons in an airtight container in the fridge to age overnight.
Bring to room temperature before serving.
Store in the fridge for up to three days.

Can these be made with all-purpose flour?

Unfortunately, no. Macarons require almond flour, which is part of what makes them what they are. This recipe will not work with all-purpose or any other type of flour.

What is the best way to store Irish Cream macaron cookies?

Because these macarons have a cream cheese filling, you’ll want to keep them in an airtight container in the refrigerator. They will keep for up to 3 days.

boozy macarons

To make Irish Cream Macarons you will need…

egg whites
granulated sugar
confectioner’s sugar
almond flour

What is the best way to measure the ingredients on a scale?

What food scale do you recommend?

I like to use this OXO Good Grips 22-Pound Stainless Steel Food Scale with Pull Out Display. Not only does it measure in grams AND ounces – but also does milliliters and cups for when you are measuring liquids too. I love the pull out display so I can still see the screen even when I have a large plate or bowl on there.

Baileys Irish Cream

To make Irish Cream Filling you will need…

cream cheese softened
Irish cream
confectioner’s sugar
Pinch of Cinnamon

Can I use a sugar substitute?

Can this recipe be doubled?

Because the egg whites are so delicate during the mixing process, I recommend making the batches back to back, instead of trying to double the ingredients in the mixing bowl.

Baileys Irish Cream Recipes

Products I love when making this Irish Cream macaron recipe…

This Irish Cream macaron 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 macarons before, & you might be a bit nervous – but once you have done it the first time – 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 macaron recipe.

Baileys Irish

If you love this St. Patrick’s Day Macaron recipe, you’re going to love these other holiday-inspired recipes too. Please click each link below to find the easy, printable recipe!

Mint Chocolate Chip Cake

Instant Pot Corned Beef and Cabbage

Break out the pressure cooker, this Instant Pot Corned Beef and Cabbage is crazy easy and super fast to make! Perfect for St. Patrick’s Day!

Espresso Martini Recipe

Espresso Martini Recipe made with a mixture of vodka, coffee, hazelnut, and chocolate liqueurs is the perfect cocktail for any celebration.

Lucky Charm Treats

Lucky Charm Treats are a super fun no-bake dessert made with just 3 ingredients. Loaded with marshmallows, so perfect for St. Patrick’s Day!

Blushing Whiskey Sour

Blushing Whiskey Sour is the perfect cocktail recipe for St. Patricks Day, Easter, spring or anytime you’d love a delicious whiskey drink. Great for blackberry lovers – delish.

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.

St. Patrick’s Day Irish Soda Bread Recipe

St. Patrick’s Day Irish Soda Bread Recipe is one of those easy to make, 4-ingredient bread recipes that will have you coming back for more. So simple, no yeast & oh so delicious. Perfect for St. Patrick’s Day!

Instant Pot Potato Soup

Instant Pot Potato Soup is a 30-minute pressure cooker dinner recipe that tastes just like a loaded baked potato and everyone loves.

Baileys Cream

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

Baileys frosting

CONNECT WITH YUMMI HAUS!

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