I don’t think I’ve ever met a person who isn’t a fan of a skillet cookie. We always love to order them out when we see them at the table, both my kids and husband love the sweet and chocolatey flavors. Recently, I wanted to make my own at home for a birthday party and it was a huge hit! Now this Chocolate Chip Skillet Cookie will definitely be on the top of the dessert recipe list in our home.

The base of the cookie dough is similar to a regular chocolate chip cookie, but I like to use salted butter and dark brown sugar for extra richness. I’ve used all sorts of chocolate, as well as both chips and chopped, and can attest that any combination will yield a delicious bite! If you love a cookie recipe, be sure to try my Strawberry Shortcake Cookies and Cake Mix Cookie Bars.

Why you’ll love this recipe

• A great cookie recipe that’s shareable. The best part of a skillet cookie is that it’s easy to share with all of your friends and family.
• Quick to make with pantry ingredients. Nothing fancy involved here, but I promise it has all the restaurant-quality dessert flavors you love.
• Easy to customize with all sorts of mix-ins. While I’m a fan of the classic, there are endless options of how to make this your own.

ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card 

• Salted butter: If you use unsalted, add an extra pinch of salt to the recipe.
• Dark brown sugar: Using dark brown gives extra chewy texture and rich molasses flavor. You can also use light brown sugar too if that is what you already have on-hand.
• Granulated sugar: Gives the structure and texture to the cookie.
• Large egg: Binds the cookie dough together.
• Milk: Adds a little bit of richness and keeps the dough moist.
• Vanilla extract or paste: Either work here for that classic vanilla dough base flavor.
• All-purpose flour: Structure for the cookie
• Salt: Seasons the flour.
• Baking soda: Tenderizes the dough.
• Baking powder: Helps the dough to be tender.
• Chocolate chips or chopped chocolate bars: I love chips or chopped chocolate or a mixture of both.
• Flaky sea salt: A sprinkle on top heightens the flavors.
• Topping options: I love to serve this with ice cream, whipped cream, chocolate sauce, or sprinkles!

Tools You’ll Need

• Liquid Measuring Cups
• Measuring Cups and Spoons
• Spatula
• Hand Mixer or Stand Mixer
• Mixing Bowls
• 9″ Cast Iron Skillet or 2 Quart Baking Dish 

how to make chocolate chip skillet cookie

1. Preheat oven to 350°F.
2. Place a 9 or 10-inch cast iron skillet over medium heat and add the butter. Melt, swirling occasionally, until it turns golden brown and smells nutty. Remove from heat.
3. Once the butter has cooled, in a medium bowl, combine the butter, brown sugar, and granulated sugar. Beat with a hand mixer or whisk until smooth and glossy.

4. Stir in the egg, milk, and vanilla until fully combined.

5. Sprinkle the flour, salt, baking soda, and baking powder evenly over the mixture. Gently mix everything together in the skillet until a soft dough forms (don’t overmix).

6. Fold in the chocolate chips and/or chopped chocolate until evenly distributed.

7. Press the dough into the cooled cast iron skillet used to brown the butter in an even layer. Bake 20–25 minutes, or until the edges are golden and the center is mostly set (it will continue to cook slightly as it cools).

8. Sprinkle flaky sea salt over the top while warm. Add additional chocolate on top while still warm, if desired.
9. Cool for about 5-10 minutes before serving with desired toppings.

expert tips

• Use a cast iron skillet for this cookie. It gets hotter in the oven than a classic baking dish, giving the cookie a crust-like outside and a gooey inside.
• Keep a close eye on the skillet when melting the butter. It can easily burn once it begins to smell nutty, so the moment you see it turn light golen brown, remove from the heat and pour into a bowl.
• Don’t over-mix the cookie dough. This will result in a dense cookie, you want to fold the dry ingredients in until just combined.
• You will know when the cookie is done when the edges are golden brown and set and the inside is still gooey.
• Allow the cookie to cool for 10 minutes before enjoying warm. You need the center to set and not be crazy hot before enjoying.

variations

When it comes to mix-ins for the cookie dough, there are so many fun combinations! Here are the ones I’ve tried:

• Chopped nuts, pecans, walnuts, or almonds
• M&Ms
• Sweetened coconut
• Crushed pretzel pieces
• Butterscotch or white chocolate chips

storage

Store any leftover skillet cookie in an airtight container on the counter. I recommend cooling the cookie and removing it from the pan before storing. It will keep well for up to 4 days.

You can also freeze the leftovers too, in an airtight container for up to 2 months. Thaw overnight on the counter before serving. Reheat in the microwave or oven for a few minutes until warmed through.

Frequently Asked Questions

more Delicious Dessert Recipes

• Peanut Butter Cup Cookies
• Peanut Butter Oatmeal Bars
• Lemon Coconut Cake
• Gooey Butter Cookies

Print

Chocolate Chip Cookie Skillet

This Chocolate Chip Skillet Cookie is ooey gooey and a copycat recipe of that restaurant skillet cookie you always love to order for the table. Top with vanilla ice cream, every bite is fully of melty goodness that's easy to make at home in about 30 minutes!

Course Dessert

Cuisine American

Keyword chocolate, cookies

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

10 minutes minutes

Total Time 45 minutes minutes

Servings 10 servings

Calories 488kcal

Ingredients

• 3/4 cup salted butter
• 1 cup packed dark brown sugar
• 1/2 cup granulated sugar
• 1 large egg room temperature
• 1/4 cup milk
• 2 teaspoons vanilla extract or paste
• 2 2/3 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 8 ounces chocolate chips or chopped chocolate bars
• 1 teaspoon flaky sea salt
• Topping options: ice cream, whipped cream, chocolate sauce, sprinkles

Instructions

• Preheat oven to 350°F.
• Place a 9 or 10-inch cast iron skillet over medium heat and add the butter. Melt, swirling occasionally, until it turns golden brown and smells nutty. Remove from heat.
• Once the butter has cooled, in a medium bowl, combine the butter, brown sugar, and granulated sugar. Beat with a hand mixer or whisk until smooth and glossy.
• Stir in the egg, milk, and vanilla until fully combined.
• Sprinkle the flour, salt, baking soda, and baking powder evenly over the mixture. Gently mix everything together in the skillet until a soft dough forms (don’t overmix).
• Fold in the chocolate chips and/or chopped chocolate until evenly distributed.
• Press the dough into the cooled cast iron skillet used to brown the butter in an even layer. Bake 20–25 minutes, or until the edges are golden and the center is mostly set (it will continue to cook slightly as it cools).
• Sprinkle flaky sea salt over the top while warm. Add additional chocolate on top while still warm, if desired.
• Cool for about 5-10 minutes before serving with desired toppings.

Video

Notes

Storage: 

Store any leftover skillet cookie in an airtight container on the counter. I recommend cooling the cookie and removing it from the pan before storing. It will keep well for up to 4 days.

You can also freeze the leftovers too, in an airtight container for up to 2 months. Thaw overnight on the counter before serving. Reheat in the microwave or oven for a few minutes until warmed through.

Tips: 

• Use a cast iron skillet for this cookie. It gets hotter in the oven than a classic baking dish, giving the cookie a crust-like outside and a gooey inside.
• Keep a close eye on the skillet when melting the butter. It can easily burn once it begins to smell nutty, so the moment you see it turn light golen brown, remove from the heat and pour into a bowl.
• Don’t over-mix the cookie dough. This will result in a dense cookie, you want to fold the dry ingredients in until just combined.
• You will know when the cookie is done when the edges are golden brown and set and the inside is still gooey.
• Allow the cookie to cool for 10 minutes before enjoying

Nutrition

Calories: 488kcal | Carbohydrates: 72g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 373mg | Potassium: 151mg | Fiber: 1g | Sugar: 45g | Vitamin A: 465IU | Calcium: 66mg | Iron: 2mg

The post Chocolate Chip Skillet Cookie appeared first on Dinner in 321.

I first had Yummies a couple of years ago when I was living in Texas, a friend brought them to a party and I fell in love. They have all the rich flavors layered into one dessert, and when she told me they were as easy to make as a rice crispy treat, I knew I needed to give them a try.

With only 7 ingredients, they come together fast with a pot on the stove and the microwave, no oven necessary! It’s the kind of dessert even people who don’t like to bake can easily master. If you are a fan of no-bake treats, my Chocolate Peanut Butter Cookies and Lunch Lady Peanut Butter Bars are two recipes you’d enjoy.

What are Yummies?

They’re a dessert from Virginia that’s similar to a no-bake cookie meets a rice krispie treat. Special K cereal is coated in a mixture of peanut butter and marshmallows then topped with a layer of chocolate and butterscotch. Sounds insanely delicious right?

Why you’ll love this recipe

• No-bake dessert anyone can make! If you’ve ever made a rice crispy treat from scratch, you can make Yummies with ease.
• Layers of chocolate and butterscotch goodness. These bars have all of the flavors, peanut butter, chocolate, and butterscotch.
• A dessert that’s ready in 15 minutes. This is the perfect last minute treat for a party or gathering. And is even great to make in advance.

ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card 

• Salted butter: Adds richness, you can use unsalted too, just add a pinch of salt to the marshmallow mixture.
• Mini marshmallows: Binds the bars together. Be sure to buy mini, they melt at a more even rate than regular-sized marshmallows.
• Chunky peanut butter: Gives richness with a bite of crunch. You can also use creamy if you don’t like chopped peanuts.
• Light corn syrup: Helps create the chewy sauce to bind the cereal into bars. Also adds sweetness.
• Special K original cereal: The classic cereal for Yummies; it’s crunchy and flaky texture is perfect.
• Butterscotch chips: Adds rich caramel notes that pair with the chocolate well.
• Semi-sweet chocolate chips: I like semi-sweet to balance the sweetness of the butterscotch. You could also use dark chocolate or milk chocolate depending on preference.
• Flaky sea salt: A little salt to finish helps to bring out all of the flavors.

Tools You’ll Need

• Spatula
• Large Pot
• Measuring Cups and Spoons
• Liquid Measuring Cups
• 2 Quart Baking Dish or 9″x9″ Baking Dish or 8″x8″

how to make yummies

1. Grease a 9×9-inch pan with butter or non-stick spray.
2. Place butter in a large pot or Dutch oven over medium-low heat. Once melted, add the marshmallows and stir until completely smooth.

3. Add the peanut butter and corn syrup, stirring until the mixture is silky and fully blended.

4. Take the pot off the heat and gently stir in the Special K until all the cereal is coated.

5. Pour the mixture into your prepared pan and press it down into an even layer.
6. Combine the butterscotch and chocolate chips in a microwave-safe bowl. Heat in 30-second bursts, stirring each time, until smooth.
7. Pour the melted topping over the cereal layer and spread it out evenly.

8. Cool 15 minutes. Cut into squares, and sprinkle on flaky sea salt. Allow them to rest another 20-30 minutes to fully set up. Serve and enjoy!

expert tips

• Make sure to heat the base mixture as well as the butterscotch and chocolate chips gradually. Low and slow is the way to go with heat here to prevent any ingredients from seizing, whether its on the stovetop or in the microwave.
• Allow the bars to cool and set before serving. This will take about 20-30 minutes, but I promise it’s so worth it for clean slices. Refrigerate for them to harden quicker.
• Gently stir the cereal into the melted base. You don’t want to crush the cereal, so the key is being careful when stirring.
• Swap the cereal. While Special K is signature, you can use cornflakes, crispix, or another flaky-like cereal shape.
• Grease the pan well before beginning the recipe. If you want the bars to release easily after cooling, this is key.
• Avoid natural peanut butter. It will separate once it heats, you want crunchy or regular creamy for best success.

storage

Store any leftovers in an airtight container on the counter for up to 5 days. You can also freeze the bars too for up 2 months, although I can’t promise they will be as chewy once they thaw.

Making these yummies ahead of time is great since they need to set for at least 20-30 minutes.

Frequently Asked Questions

more easy dessert recipes

• Strawberry Brownies
• Peanut Butter Sheet Cake
• Cake Mix Cookie Bars
• Almond Pound Cake

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Yummies

These Yummies are the best no-bake dessert recipe with layers of chocolate, peanut butter, and butterscotch flavor. With 15 minutes, you can have a sweet treat ready to bring to any potluck or gathering!

Course Dessert

Cuisine American

Keyword holiday, holidays

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

20 minutes minutes

Total Time 30 minutes minutes

Servings 12 servings

Calories 417kcal

Ingredients

• 4 tablespoons salted butter divided
• 3 cups mini marshmallows
• 1 cup chunky peanut butter
• 1/2 cup light corn syrup
• 6 cups Special K original cereal
• 1 cup butterscotch chips
• 1 cup semi-sweet chocolate chips
• flaky sea salt optional

Instructions

• Grease a 9×9-inch pan with butter or non-stick spray.
• Place butter in a large pot or Dutch oven over medium-low heat. Once melted, add the marshmallows and stir until completely smooth.
• Add the peanut butter and corn syrup, stirring until the mixture is silky and fully blended.
• Take the pot off the heat and gently stir in the Special K until all the cereal is coated.
• Pour the mixture into your prepared pan and press it down into an even layer.
• Combine the butterscotch and chocolate chips in a microwave-safe bowl. Heat in 30-second bursts, stirring each time, until smooth.
• Pour the melted topping over the cereal layer and spread it out evenly.
• Cool 15 minutes. Cut into squares, and sprinkle on flaky sea salt. Allow them to rest another 20-30 minutes to fully set up. Serve and enjoy!

Video

Notes

Storage: 

Store any leftovers in an airtight container on the counter for up to 5 days. You can also freeze the bars too for up 2 months, although I can’t promise they will be as chewy once they thaw.

Making these yummies ahead of time is great since they need to set for at least 30 minutes anyways.

Tips: 

• Make sure to heat the base mixture as well as the butterscotch and chocolate chips gradually. Low and slow is the way to go with heat here to prevent any ingredients from seizing, whether its on the stovetop or in the microwave.
• Allow the bars to cool and set before serving. This will take about 20-30 minutes, but I promise it’s so worth it for clean slices. Refrigerate if you need them to set-up quicker.
• Gently stir the cereal into the melted base. You don’t want to crush the cereal, so the key is being careful when stirring.
• Swap the cereal. While Special K is signature, you can use cornflakes, Crispix, or another flaky-like cereal shape.
• Grease the pan well before beginning the recipe. If you want the bars to release easily after cooling, this is key.
• Avoid natural peanut butter. It will separate once it heats, you want crunchy or regular creamy for best success.

Nutrition

Calories: 417kcal | Carbohydrates: 61g | Protein: 8g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 324mg | Potassium: 255mg | Fiber: 3g | Sugar: 38g | Vitamin A: 388IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 5mg

The post Yummies Recipe appeared first on Dinner in 321.

If you’re a brownie or blondie lover, I have a great new recipe for you! These Strawberry Brownies are so decadent and delicious with every bite, and full of tangy and sweet berry flavor. To keep them easy, I use a box cake mix as the base, which gives them that bright pink color!

With minimal ingredients, it’s easy to mix up this strawberry brownie batter using cake mix in about 10 or 15 minutes before baking. I love to serve them for Valentine’s Day or bring to a potluck or barbecue (plus they make a great gift too!).

Even the glaze has real strawberries in it to make every bite burst with flavor. If you love a fruit-based dessert, don’t miss my Strawberry Delight or Peaches and Cream Cake.

Why You’ll Love this Recipe

• Foolproof dessert recipe for beginners. If you are newer to baking it can be intimidating, but I promise these strawberry brownies are a great recipe to start with.
• Easy to customize. I like to stir in white chocolate, but you can easily add dark chocolate, walnuts, freeze-dried strawberries, or even sprinkles!
• So many serving options. My family loves these brownies warmed with a scoop of ice cream, drizzle of chocolate sauce, or dollop of whipped cream.

Ingredients

Scroll down to recipe card for exact ingredient amounts.

• Strawberry cake mix: The base of the brownies for that fruity flavor and bright pink color.
• Salted butter: The fat that adds so much richness to every bite.
• Large eggs: Binds the brownie batter together.
• Strawberry gelatin powder: Helps to give the brownies their moist texture and also adds more concentrated berry flavor.
• White chocolate baking bar: This chocolate pairs perfectly with the sweet brownies, making them even more decadent.
• Fresh strawberries: Of course we have to add fresh berries! They’re used in the delicious icing on top.
• Vanilla extract: Gives nice floral and caramel notes.
• Powdered sugar: Adds the finishing touch of extra sweetness.
• Salt: Every baked good needs a pinch of salt, it helps to brighten the other flavors in the recipe.
• Optional Toppings: We love to top these fruity brownies with ice cream, whipped cream, or a chocolate drizzle.

Tools You’ll Need

• 2.5-3 Quart Baking Dish or 9″x9″ Baking Dish
• Measuring Cups and Spoons
• Spatula
• Mixing Bowls
• Liquid Measuring Cups
• Cutting Board
• Chef’s Knife

How to Make Strawberry Brownies

1. Preheat oven to 350℉. Line a 2.5-3 quart or 9×9-inch baking dish with parchment paper or grease with butter or nonstick spray.
2. In a large mixing bowl, combine the strawberry cake mix, butter, eggs, and strawberry gelatin powder. Mix just until combined.

3. Fold white chocolate into the batter.
4. Pour the batter into the prepared baking dish and spread evenly.

5. Bake 25-30 minutes or until they’re lightly brown at the edges and a toothpick inserted in the center comes out with a few moist crumbs. Allow the brownies to cool completely.
6. In a medium mixing bowl, stir together the mashed strawberries, vanilla extract, powdered sugar, and salt until smooth.
7. Pour the glaze over the brownies and spread evenly. Allow the brownies to sit undisturbed for 15 minutes.

8. Cut into squares and serve with optional toppings if desired.

Expert Tips

• Don’t over-mix the strawberry brownie batter. This batter is made with cake mix, making it super flavorful and moist. If you stir too much, you risk the brownies being gummy in texture.
• Allow the brownies to cool prior to adding the glaze. Once you add the glaze on the brownies, it will set beautifully (so avoid touching, it’s tough I know!).
• Glaze too thin? Easy! Add more powdered sugar. Too thick, add a few drops of milk.
• Use a toothpick to determine when the brownies are finished baking. This is the best test. If the inserted toothpick comes out with just moist crumbs and no wet batter, then you are good to remove from the oven. The time to bake varies on the size of the pan you’re using.
• Make sure your fresh berries for the glaze are very ripe. You can easily see this by their color. The deeper red they are, the more sweet they will be.

Storage

Store any leftover strawberry brownies with cake mix in an airtight container at room temperature for up to 4 days. Rewarm if desired in the microwave for a couple of seconds.

Freezing the leftovers works well too! They will store well in the freezer for up to 2 months. Thaw on the counter until they are soft and chewy before eating.

Frequently Asked Questions

More Easy Desserts

• Strawberry Delight
• Cake Mix Cookie Bars
• Strawberry Cheesecake Dump Cake
• Lemon Coconut Cake

Print

Strawberry Brownies

These Strawberry Brownies are fudgy, rich, and full of berry flavor. Easy to make using a box cake mix, they are sure to be a favorite dessert for the spring or summertime.

Course Dessert

Cuisine American

Keyword chocolate, valentine’s day

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 12 servings

Calories 346kcal

Ingredients

• 15.25 ounce box strawberry cake mix
• 1/2 cup salted butter melted and slightly cooled
• 2 large eggs
• 2 tablespoons strawberry gelatin powder
• 4 ounces white chocolate baking bar chopped
• 4-6 fresh strawberries mashed
• 1/2 teaspoon vanilla extract
• 1 1/2-2 cups powdered sugar
• 1/8 teaspoon salt
• Optional Toppings: ice cream, whipped cream, melted chocolate drizzle

Instructions

• Preheat oven to 350℉. Line a 2.5-3 quart or 9×9-inch baking dish with parchment paper or grease with butter or nonstick spray.
• In a large mixing bowl, combine the strawberry cake mix, butter, eggs, and strawberry gelatin powder. Mix just until combined.
• Fold white chocolate into the batter.
• Pour the batter into the prepared baking dish and spread evenly.
• Bake 25-30 minutes or until they're lightly brown at the edges and a toothpick inserted in the center comes out with a few moist crumbs. Allow the brownies to cool completely.
• In a medium mixing bowl, stir together the mashed strawberries, vanilla extract, powdered sugar, and salt until smooth.
• Pour the glaze over the brownies and spread evenly. Allow the brownies to sit undisturbed for 15 minutes.
• Cut into squares and serve with optional toppings if desired.

Video

Notes

Storage: 

Store any leftover strawberry brownies with cake mix in an airtight container at room temperature for up to 4 days. Rewarm if desired in the microwave for a couple of seconds.

Freezing the leftovers works well too! They will store well in the freezer for up to 2 months. Thaw on the counter until they are soft and chewy before eating.

Tips: 

• Don’t over-mix the strawberry brownie batter. This batter is made with cake mix, making it super flavorful and moist. If you stir too much, you risk the brownies being gummy in texture.
• Allow the brownies to cool prior to adding the glaze. Once you add the glaze on the brownies, it will set beautifully (so avoid touching, it’s tough I know!).
• Glaze too thin? Easy! Add more powdered sugar. Too thick, add a few drops of milk.
• Use a toothpick to determine when the brownies are finished baking. This is the best test. If the inserted toothpick comes out with just moist crumbs and no wet batter, then you are good to remove from the oven. The time to bake varies on the size of the pan you’re using.
• Make sure your fresh berries for the glaze are very ripe. You can easily see this by their color. The deeper red they are, the more sweet they will be.

Nutrition

Calories: 346kcal | Carbohydrates: 51g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 53mg | Sodium: 354mg | Potassium: 48mg | Fiber: 0.1g | Sugar: 39g | Vitamin A: 285IU | Vitamin C: 2mg | Calcium: 94mg | Iron: 1mg

The post Strawberry Brownies appeared first on Dinner in 321.

I’ve been making Earthquake Cake for years, it’s my niece’s favorite special dessert when she comes to visit. Little did I know, it’s not a widely known cake in other regions of the country. So I’m here to change that and share the recipe with all of you!

What I love about this cake is it uses less than 10 ingredients that are almost always in my kitchen. It’s quick to assemble with a hand mixer and a couple of bowls and bakes up in a regular casserole dish too.

When it comes to baking it, there’s no need to be perfect! You want the center to be jiggly so it sinks just like ripples in an earthquake. I always serve it warm with ice cream for a restaurant-quality, lava-inspired cake. If you love a great cake, my Peanut Butter Sheet Cake and White Texas Sheet Cake are two other viral favorites from my social media.

Why You’ll Love this Recipe

• Cake with less than 10 ingredients. It’s that simple and easy for beginner bakers or for kids to help out with too!
• Ultra-decadent for a special occasion or gathering. With it’s rich and decadent chocolate center, this Earthquake cake is almost like an extra large lava cake for a crowd.
• Easy to customize with other nuts or chocolate. There are some simple swaps you can make to truly bake this cake to your family’s liking!

Ingredients

Scroll Down for Ingredient Amounts Listed in the Full Printable Recipe Card Below

• German Chocolate cake mix: The store-bought shortcut that makes this earthquake cake so easy, moist, and delicious!
• Water: Used for the boxed cake mix to help moisten the batter.
• Neutral oil: I like to use canola, vegetable or avocado oil. This is the fat that keeps this cake from being dry.
• Large eggs: Used for binding the cake batter.
• Sweetened shredded coconut: Adds that sweet and a little bit of tropical fruity flavor to each bite.
• Chopped pecans: Rich and nutty, plus great texture too!
• Semi-sweet chocolate chips: The chocolate that adds nice depth of flavor to every bite.
• Cream cheese: Adds rich and creamy flavor and compliments the chocolate flavor nicely.
• Salted butter: Fat that adds lots of flavor and richness.
• Powdered sugar: Used for sweetening the filling and adds texture.
• Vanilla extract: Floral and caramel notes that round out all of the flavors.

Tools You’ll Need

• 13″x9″ Baking Dish
• Liquid Measuring Cups
• Dry Measuring Cups and Spoons
• Large Scoop (3 tablespoon or #20 size)
• Cooling Rack
• Mixing Bowls
• Spatula

How to Make Earthquake Cake

1. Preheat oven to 350°F. Grease a 13×9 inch baking dish.
2. In a large mixing bowl, blend together the cake mix, water, oil, and eggs with a hand mixer just until combined Set aside.

3. Sprinkle the coconut evenly over the bottom of the prepared pan, followed by the chopped pecans.

4. Pour the cake batter over the coconut and pecans, spreading gently.

5. In a medium mixing bowl, beat the softened cream cheese until smooth.
6. Mix in the melted butter, powdered sugar, and vanilla until creamy.

7. Spoon the cream cheese mixture over the cake batter in random dollops.
8. Sprinkle chocolate chips evenly over the top.

9. Bake 40–45 minutes, or until the edges are set but the center is still slightly gooey. Cool slightly before serving. The cake will sink, crack, and ripple as it cools.

Expert Tips

• Make sure you layer the cake ingredients correctly in the baking dish. To ensure that your earthquake cake has all the delicious flavors and textures in every bite, this is extremely important!
• Let your cream cheese soften for even and easy mixing before dolloping.
• With this cake you want the center to be slightly jiggly and gooey when you remove it from the oven. It’s supposed to have a dense and creamy center that will crack and ripple (like land after an earthquake!) once it cools.
• Serve this cake with whipped cream or ice cream for the finishing touch! Serving with these two items, takes this cake to a whole new level – it’s insanely delicious.
• Swap flavors. You can substitute the German chocolate cake mix with a variety of flavors. Options like chocolate, red velvet, pumpkin spice, or lemon cake are excellent!
• Don’t like coconut or pecans? You can omit one and double the other or you can omit what you don’t like.

Storage

Store any leftovers in an airtight container in the fridge for up to 4 days. When ready to serve, remove it for 10 to 15 minutes before enjoying to take the chill of the fridge off.

We don’t recommend freezing this cake since it can change the texture once it thaws. You can easily make it in advance, we just like to warm it slightly for serving for the best flavor!

Frequently Asked Questions

More Delicious Dessert Recipes

• Caramel Pecan Cheesecake
• Almond Pound Cake
• Cake Mix Cookie Bars
• Chocolate Gooey Butter Cake

Print

Earthquake Cake

This Earthquake Cake is an ultra-decadent chocolate dessert for a crowd! It's easy to assemble using a store-bought chocolate cake mix and a handful of other approachable ingredients. Get ready to impress your family and friends!

Course Dessert

Cuisine American

Keyword cake, chocolate

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

30 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 24 servings

Calories 361kcal

Ingredients

• 15.25 ounce box German Chocolate cake mix
• 1 1/4 cup water
• 1/2 cup neutral oil canola, vegetable or avocado
• 3 large eggs
• 1 cup sweetened shredded coconut
• 1 cup chopped pecans
• 1 cup semi-sweet chocolate chips
• 8 ounce package cream cheese softened
• 1/2 cup salted butter melted
• 1 pound powdered sugar
• 1 teaspoon vanilla extract

Instructions

• Preheat oven to 350°F. Grease a 13×9 inch baking dish.
• In a large mixing bowl, blend together the cake mix, water, oil, and eggs with a hand mixer just until combined Set aside.
• Sprinkle the coconut evenly over the bottom of the prepared pan, followed by the chopped pecans.
• Pour the cake batter over the coconut and pecans, spreading gently.
• In a medium mixing bowl, beat the softened cream cheese until smooth.
• Mix in the melted butter, powdered sugar, and vanilla until creamy.
• Spoon the cream cheese mixture over the cake batter in random dollops.
• Sprinkle chocolate chips evenly over the top.
• Bake 40–45 minutes, or until the edges are set but the center is still slightly gooey. Cool slightly before serving. The cake will sink, crack, and ripple as it cools.

Video

Notes

Storage: 

Store any leftovers in an airtight container in the fridge for up to 4 days. When ready to serve, remove it for 10 to 15 minutes before enjoying to take the chill of the fridge off.

We don’t recommend freezing this cake since it can change the texture once it thaws. You can easily make it in advance, we just like to warm it slightly for serving for the best flavor!

Tips: 

• Make sure you layer the cake ingredients correctly in the baking dish. To ensure that your earthquake cake has all the delicious flavors and textures in every bite, this is extremely important!
• Let your cream cheese soften for even and easy mixing before dolloping.
• With this cake you want the center to be slightly jiggly and gooey when you remove it from the oven. It’s supposed to have a dense and creamy center that will crack and ripple (like land after an earthquake!) once it cools.
• Serve this cake with whipped cream or ice cream for the finishing touch! Serving with these two items, takes this cake to a whole new level – it’s insanely delicious.

Nutrition

Calories: 361kcal | Carbohydrates: 39g | Protein: 3g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 43mg | Sodium: 229mg | Potassium: 156mg | Fiber: 2g | Sugar: 30g | Vitamin A: 286IU | Vitamin C: 0.1mg | Calcium: 50mg | Iron: 2mg

The post Earthquake Cake appeared first on Dinner in 321.

Every year I ask my kids as well as my husband what cookie recipes they would like me to make in December. Without a doubt, my son always asks for these Peanut Butter Cup Cookies. He’s a huge fan of Reese’s and these cookies are the perfect combination of the candy in a cookie form.

It’s a recipe that’s easy for a beginner baker and fun for kids to help out with since they can roll the dough, press it into the mini muffin tin and also add the peanut butter cup into the center. I love to add it to a cookie gift box with my Saltine Cracker Toffee and White Chocolate Peppermint Cookies.

Why You’ll Love this Recipe

• 10-ingredient cookie recipe. Yes, there’s nothing special in these cookies. In fact, I usually have all of the ingredients already at home (except for the peanut butter cups!). It’s easy to shop for and also so affordable.
• A cookie all ages will love. The classic flavors of chocolate and peanut butter never get old, kids and adults love them!
• Hassle-free method that’s so simple. With a couple of bowls and a mini muffin tin, it’s so easy to assemble and bake these cookies quickly.

Laura Ashley’s Tip: Remember to unwrap and freeze your peanut butter cups prior to beginning the recipe. I’ll remind you several times in the post as well as the recipe – this is so important to make sure the cookies bake correctly!

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Salted butter: The base of the cookie dough, you want to make sure it’s softened before starting the recipe.
• Creamy peanut butter: Don’t buy natural peanut butter here, regular creamy is the best for texture and flavor.
• Granulated sugar: Adds sweetness to the dough.
• Brown sugar: Gives that molasses flavor and chew to every bite.
• Egg: Binds the dough together.
• Vanilla extract: Adds a hint of caramel and floral notes to the cookie dough.
• All-purpose flour: Structure for the cookie dough recipe.
• Baking soda: Leavening agent that tenderizes the cookies so they are soft.
• Baking powder: The second leavening agent that helps the cookie dough to rise.
• Salt: All sweets need a little bit of salt to help bring out their flavors!
• Reese’s peanut butter cups: The star ingredient, you want to unwrap these and freeze them in advance of cooking for best results!

Tools You’ll Need

• Measuring Cups and Spoons
• Mixing Bowls
• Liquid Measuring Cups
• Spatula
• Scoop
• Cooling Racks
• Hand Mixer or Stand Mixer
• Mini Cupcake Pan: 1 pan has 24 wells, and this recipe makes 48.

How to Make Peanut Butter cup Cookies

1. Preheat oven to 350°F. Grease a 24-cup mini muffin pan with butter or nonstick spray.
2. In a large bowl, cream together butter, granulated sugar, brown sugar, and peanut butter until smooth and fluffy.

3. Beat in the egg and vanilla until fully incorporated.

4. Add flour, baking soda, baking powder, and salt to the wet mixture. Mix just until a dough forms. Don’t overmix.

5. Roll dough into 1-inch balls and place each ball into a mini muffin cup.

6. Bake 8–10 minutes, or until the edges are lightly golden and the centers are set.
7. Remove pan from the oven and immediately press a frozen mini Reese’s cup into the center of each cookie.

8. Let cookies cool in the pan 10 minutes, then gently loosen and transfer to a wire rack to finish cooling.

Expert Tips

• Freeze the Reese’s peanut butter cups in advance. This is so important to the success of these cookies. If you don’t then they will melt in the oven as they bake!
• Don’t overmix the cookie dough or you will have a tough cookie. Mix everything until it is just combined. This is the key to a soft and chewy bite.
• Only let the cookies cool in the muffin tin for 10 minutes. If you let them cool longer, then you risk the cookies “baking” for too long and they could become hard and crunchy.
• Use a cookie scoop to make 1-inch balls of cookie dough quickly and easily for the muffin tin. This is how I work quickly to make these cookies during the holiday season! It makes it so easy.

Storage

Store these peanut butter cup cookies in an airtight container at room temperature for up to 5 days. You can also freeze the cookies for up to 2 months, just thaw on the counter until they are ready to eat.

Frequently Asked Questions

More Delicious Cookie Recipes

• Avalanche Cookies
• Raspberry Thumbprint Cookies
• Old Fashioned Ginger Snap Cookies
• Whipped Shortbread Cookies

Print

Peanut Butter Cup Cookies

These Peanut Butter Cup Cookies are made with Reese's and are the best combination of chocolate and peanut butter. Made in a mini muffin tin using pantry ingredients, they're a classic Christmas cookie we make every holiday season.

Course Dessert

Cuisine American

Keyword cookies

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

10 minutes minutes

Total Time 45 minutes minutes

Servings 48 servings

Calories 99kcal

Ingredients

• 1/2 cup salted butter softened
• 1/2 cup creamy peanut butter
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 48 Reese's peanut butter cups unwrapped and frozen

Instructions

• Preheat oven to 350°F. Grease a 24-cup mini muffin pan with butter or nonstick spray.
• In a large bowl, cream together butter, granulated sugar, brown sugar, and peanut butter until smooth and fluffy.
• Beat in the egg and vanilla until fully incorporated.
• Add flour, baking soda, baking powder, and salt to the wet mixture. Mix just until a dough forms. Don’t overmix.
• Roll dough into 1-inch balls and place each ball into a mini muffin cup.
• Bake 8–10 minutes, or until the edges are lightly golden and the centers are set.
• Remove pan from the oven and immediately press a frozen mini Reese’s cup into the center of each cookie.
• Let cookies cool in the pan 10 minutes, then gently loosen and transfer to a wire rack to finish cooling.

Video

Notes

Storage:

Store these peanut butter cup cookies in an airtight container at room temperature for up to 5 days. You can also freeze the cookies for up to 2 months, just thaw on the counter until they are ready to eat. 

Tips: 

• Freeze the Reese’s peanut butter cups in advance. This is so important to the success of these cookies. If you don’t then they will melt in the oven as they bake!
• Don’t overmix the cookie dough or you will have a tough cookie. Mix everything until it is just combined, this is the key to a soft and chewy bite.
• Only let the cookies cool in the muffin tin for 10 minutes. If you let them cool longer, then you risk the cookies “baking” for too long and they could become hard and crunchy.
• Use a cookie scoop to make 1-inch balls of cookie dough quickly and easily for the muffin tin. This is how I work quickly to make these cookies during the holiday season! It makes it so easy.

Nutrition

Calories: 99kcal | Carbohydrates: 11g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 88mg | Potassium: 48mg | Fiber: 0.5g | Sugar: 8g | Vitamin A: 69IU | Vitamin C: 0.02mg | Calcium: 13mg | Iron: 0.3mg

The post Peanut Butter Cup Cookies appeared first on Dinner in 321.

When the holidays arrive, this Saltine Cracker Toffee is a cookie recipe that’s always on our list. It’s one of those treats we love gifting for parties or to hand out to the neighbors down the street. Everyone loves it so much, we may just be famous for it at this point!

A crunchy saltine cracker forms the base and is topped with sweet layers of caramel and chocolate. No special equipment is required, not even a candy thermometer. And with only a handful of pantry ingredients, it’s easy to make this dessert quickly in about 15 minutes before it needs to chill in the fridge for an hour. If you love a holiday recipe, be sure to also try Candied Pecans or Butter Toffee (similar to this recipe without the crackers!).

Laura Ashley’s Tip: If you want try a different version of saltine cracker toffee, I have a similar viral recipe called Graham Cracker Toffee that is also too delicious!

Why you’ll love this recipe

• 5 ingredient holiday cookie recipe. This is a classic in our house, layers of sweet toffee, chocolate, and crunchy bits like nuts or sprinkles make it so delicious. Plus it’s affordable with only 5 ingredients.
• A gift everyone will love. Make this soda cracker toffee for the perfect party or hostess gift for the holiday season. I promise everyone will be asking you for the recipe.
• Customize it with different fun toppings. We like to add flaky sea salt, chopped nuts, sprinkles, and more. Anything that pairs well with chocolate and caramel is sure to be delicious on top.

ingredients

Scroll down to the end of this post for specific ingredient amounts in the recipe card. 

• Saltine crackers: The base of this cookie recipe. The salt on the crackers pairs perfectly with the sweet toffee.
• Salted butter: Base of the caramel that is spread on top of the crackers.
• Packed light or dark brown sugar: The key ingredient to making the perfect caramel.
• Vanilla extract: Adds nice richness to the toffee layer and rounds out the flavors.
• Semisweet chocolate chips: The layer that goes on top of the toffee layer. These will melt from the heat of the hot toffee and be able to be spread into a smooth and even layer.
• Optional Toppings: chopped pecans, holiday sprinkles, flaky sea salt, crushed peppermint, chopped toffee bits

Tools You’ll Need

• Cookie Sheet (Half Sheet Pan Size 13″x18″)
• Offset Spatula
• Measuring Cups and Spoons
• Medium Saucepan
• Parchment Paper

how to make saltine cracker toffee

1. Preheat oven to 400°F. Line a rimmed 13×18-inch with parchment paper.
2. Arrange saltines in a single layer to completely cover the pan.

3. In a medium saucepan, melt butter and brown sugar over medium heat. Bring to a gentle boil and cook 3 minutes, stirring constantly.

4. Turn off the heat. Carefully add and stir in vanilla extract.
5. Carefully pour the hot toffee over the crackers and spread quickly with a spatula. Bake 4-5 minutes, until bubbling and caramelized.

6. Remove from oven and sprinkle chocolate chips evenly over the top. Let sit 1–2 minutes to melt, then spread smooth in an even layer.

7. Add toppings while warm. Let cool completely, then refrigerate 30-60 minutes or until chocolate sets.

8. Peel off parchment and break into squares or uneven pieces.

expert tips

• Have all of your ingredients pre-measured before you start cooking. This soda cracker toffee requires you to move quickly. It’s important to have your ingredients already measured out so you aren’t rushed at the stove.
• Make sure you don’t cook the toffee for too long. Once you see it begin to bubble, make sure you set a timer for 3 minutes. Allow the sugar to fully dissolve and the mixture to slightly thicken, it should look like bubbling caramel.
• Let the chocolate chips melt from the residual heat before spreading. Once you sprinkle them over, wait for a minute or two and you will see them glisten. This is when you can take a rubber or offset spatula and spread them evenly over the top.
• Make sure you let the toffee set before enjoying. Place it into the refrigerator to chill for an hour or so before breaking it into pieces and enjoying.
• The options are endless with the types of toppings you can sprinkle on top of saltine cracker topping. We’ve added shredded coconut, chopped nuts, crushed peppermint, sprinkles, and flaky sea salt. Get creative and even use multiple toppings!

storage

Store any leftovers in an airtight container in a cool place for up to 1 week. You can freeze soda cracker toffee for up to 2 months, we just can’t promise that when the toffee thaws it will be the same texture.

This is a great make ahead holiday treat. Also perfect for gifting too! We package it into festive tins or cellophane bags to hand out as party favors during the Christmas season.

Frequently Asked Questions

More Holiday Cookie Recipes

• Raspberry Thumbprint Cookies
• Ginger Snap Cookies
• Avalanche Cookies
• Whipped Shortbread Cookies

Print

Saltine Cracker Toffee

This Saltine Cracker Toffee is a classic holiday treat recipe that's so easy to make with 5 ingredients. Perfect for beginner bakers, it's an addicting treat you can customize with all different toppings.

Course Dessert

Cuisine American

Keyword christmas, holiday, holidays, thanksgiving

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

30 minutes minutes

Total Time 50 minutes minutes

Servings 40 servings

Calories 126kcal

Ingredients

• 48 saltine crackers
• 1 cup salted butter
• 1 cup packed light or dark brown sugar
• 1 teaspoon vanilla extract
• 12 ounces semisweet chocolate chips
• Optional Toppings: chopped pecans, holiday sprinkles, flaky sea salt, crushed peppermint, chopped toffee bits

Instructions

• Preheat oven to 400°F. Line a rimmed 13×18-inch with parchment paper.
• Arrange saltines in a single layer to completely cover the pan.
• In a medium saucepan, melt butter and brown sugar over medium heat. Bring to a gentle boil and cook 3 minutes, stirring constantly.
• Turn off the heat. Carefully add and stir in vanilla extract.
• Carefully pour the hot toffee over the crackers and spread quickly with a spatula. Bake 4-5 minutes, until bubbling and caramelized.
• Remove from oven and sprinkle chocolate chips evenly over the top. Let sit 1–2 minutes to melt, then spread smooth in an even layer.
• Add toppings while warm. Let cool completely, then refrigerate 30-60 minutes or until chocolate sets.
• Peel off parchment and break into pieces.

Video

Notes

Storage: 

Store any leftovers in an airtight container in a cool place for up to 1 week. You can freeze soda cracker toffee for up to 2 months, we just can’t promise that when the toffee thaws it will be the same texture.

This is a great make ahead holiday treat. Also perfect for gifting too! We package it into festive tins or cellophane bags to hand out as party favors during the Christmas season.

Tips: 

• Have all of your ingredients pre-measured before you start cooking. This soda cracker toffee requires you to move quickly. It’s important to have your ingredients already measured out so you aren’t rushed at the stove.
• Make sure you don’t cook the toffee for too long. Once you see it begin to bubble, make sure you set a timer for 3 minutes. It should look like bubbling caramel.
• Let the chocolate chips melt from the residual heat before spreading. Once you sprinkle them over, wait for a minute or two and you will see them glisten. This is when you can take a rubber or offset spatula and spread them evenly over the top.
• Make sure you let the toffee set before enjoying. Place it into the refrigerator to chill for an hour or so before breaking it into pieces and enjoying.
• The options are endless with the types of toppings you can sprinkle on top of saltine cracker topping. We’ve added shredded coconut, chopped nuts, crushed peppermint, sprinkles, and flaky sea salt. Get creative and even use multiple toppings!

Nutrition

Calories: 126kcal | Carbohydrates: 12g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 67mg | Potassium: 64mg | Fiber: 1g | Sugar: 9g | Vitamin A: 146IU | Calcium: 12mg | Iron: 1mg

The post Saltine Cracker Toffee (5 Ingredients) appeared first on Dinner in 321.

Holiday cookie season is probably my favorite time of the year. I make all different types of Christmas cookies for parties, friends, neighbors, and family. It’s not Christmas cookie season without these Raspberry Thumbprint Cookies, my family has been making these for generations, they’re one of our favorites.

Thanks to Plugrà Premium European Style Butter that has 82% butterfat content (versus 80% that most American butters have), every cookie offers richer flavor and a perfectly moist texture that’s impossible to resist. It makes your holiday treats taste richer, bake up prettier, and come together easier. It’s the little upgrade that makes a big difference.

The dough is quick and easy to make with no chilling required. Raspberry jam is my mom’s favorite for its rich and tart fruity flavor, but I’ve made them with all sorts of jams and preserves. Topped with an almond glaze, it’s no wonder I’ve been asked for the recipe dozens and dozens of times. If you love making cookies, be sure to also make our Avalanche Cookies or Old Fashioned Molasses Cookies.

Why You’ll love the Recipe

• Bakery-style cookie that’s easy to make. These raspberry thumbprint cookies are easy and so fun for the whole family to get involved in making. Have some people roll the dough and others indent the center and fill with the jam.
• A crowdpleaser of a cookie that will be gone in no time. Everyone loves these raspberry almond thumbprints. They have the perfect sweet, tart, and berry flavor in every bite.
• They’re perfect for gifting: They hold their shape well and stay pretty on cookie trays or in boxes.

Laura Ashley’s Tip: I love using raspberry jam around the holidays for the bright red color. But feel free to change up the flavors of the thumbprints with your preferred jams, jellies, and preserves.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Full Printable Recipe Card Below

Cookie Dough:

• Plugra unsalted butter: The base of the cookie dough, make sure it’s softened before mixing.
• Granulated sugar: Sweetens the dough perfectly.
• Vanilla extract: Adds both caramel and floral notes.
• All-purpose flour: Gives the dough it’s structure.
• Salt: Necessary in all baked goods to help bring out all of the flavors.
• Raspberry jam: What we’ll use to fill the center of the cookies. You can use any of your favorite flavors of jam here.

Almond Glaze:

• Powdered sugar: The base to the almond glaze to make that sweet flavor with a consistency that’s easy to drizzle.
• Water: A little goes a long way, helps to make the right texture of the glaze.
• Almond extract: Adds a hint of sweet almond flavor that pairs perfectly with the raspberry filling.

Tools You’ll Need

• Measuring Cups and Spoons
• Spatula
• 12″x17″ Sheet Pan
• Hand Mixer or Stand Mixer
• Mixing Bowls
• Cooling Racks 
• Small Scoop

How to Make Raspberry Thumbprint Cookies

1. Line two baking sheets with parchment paper or silicone baking mats.
2. In a large mixing bowl, beat the softened Plugra unsalted butter and granulated sugar together with a hand mixer or stand mixer until light and fluffy, about 2–3 minutes.

3. Add flour, salt, and vanilla extract to the butter mixture. Mix just until a soft dough forms. It may look slightly crumbly at first, but keep mixing until it comes together.

4. Scoop about 1 tablespoon of dough and roll into smooth balls. Place the dough balls on the prepared baking sheets, spacing them about 1 1/2 inches apart.

5. Using your thumb or the back of a small ½-teaspoon measuring spoon, press an indentation into the center of each dough ball.

6. Spoon a small amount of raspberry jam into each indentation, about ½ teaspoon per cookie. Avoid overfilling so it doesn’t spill over while baking. Refrigerate 2 hours.

7. Preheat oven to 350°F. Bake the cookies 10-14 minutes, or until the edges look set and the bottoms are lightly golden. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. For a perfectly round, polished look, while the cookies are warm, place a round cookie cutter slightly larger than the cookie over it and gently swirl in a circular motion.

8. In a small bowl, whisk together powdered sugar, 2 teaspoons of the water, and almond extract. Mix well then check the drizzling consistency. Add the remaining 1-2 teaspoons of water if needed.

9. Drizzle the almond glaze over the tops using a spoon or piping bag. Allow the icing to set before serving on a platter or storing in an airtight container.

Expert Tips

• Don’t over-mix the cookie dough. You want the dough to just come together in the stand or hand mixer. In fact, it may even be crumbly after it’s mixed, as long as you can pinch it together then it’s ready to roll into balls.
• Make sure you roll your cookie dough balls to the same size. This allows them to cook evenly in the oven so none of the cookies over-bake and become too hard or crispy.
• Avoid overfilling the center of the cookie with jam. You need less than you think, about 1/2 teaspoon. If you overfill the center of the cookie, you risk it spilling out when baking.
• Allow the cookies to cool completely before icing. This is key to allow the jam to set as well as the icing to not melt all over the cookies.
• If your icing is too thick, add another teaspoon of water. If it’s too thin, add another tablespoon or two of powdered sugar until you reach the correct consistency.

Storage

Store any leftover raspberry thumbprint cookies in an airtight container at room temperature for up to 4 days. You can freeze the cookies for up to 2 months. Thaw on the counter until they are soft again.

If you want to make the cookie dough in advance, you definitely can. Cover and keep in the fridge for up to 1 day. Just be sure to let the dough come back to room temperature before rolling and filling.

Frequently Asked Questions

More Easy Cookie Recipes

• Gooey Butter Cookies
• Whipped Shortbread Cookies
• White Chocolate Peppermint Cookies
• Mini Pecan Pies

This post was created in partnership with Plugrà. All thoughts and opinions are 100% my own.

Print

Raspberry Thumbprint Cookies

These Raspberry Thumbprint Cookies are a festive, bakery-style cookie made right at home. A great recipe for beginner bakers, every bite is filled with rich almond and raspberry flavor.

Course Dessert

Cuisine American

Keyword christmas, cookies, thanksgiving

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

2 hours hours

Total Time 2 hours hours 45 minutes minutes

Servings 40 cookies

Calories 103kcal

Ingredients

Cookie Dough

• 1 cup Plugra unsalted butter softened
• 2/3 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup raspberry jam

Almond Glaze

• 1 cup powdered sugar
• 3-4 teaspoons water
• 1 teaspoon almond extract

Instructions

• Line two baking sheets with parchment paper or silicone baking mats.
• In a large mixing bowl, beat the softened Plugra unsalted butter and granulated sugar together with a hand mixer or stand mixer until light and fluffy, about 2–3 minutes.
• Add flour, salt, and vanilla extract to the butter mixture. Mix just until a soft dough forms. It may look slightly crumbly at first, but keep mixing until it comes together.
• Scoop about 1 tablespoon of dough and roll into smooth balls. Place the dough balls on the prepared baking sheets, spacing them about 1 1/2 inches apart.
• Using your thumb or the back of a small ½-teaspoon measuring spoon, press an indentation into the center of each dough ball.
• Spoon a small amount of raspberry jam into each indentation, about ½ teaspoon per cookie. Avoid overfilling so it doesn’t spill over while baking. Refrigerate at least 2 hours.
• Preheat oven to 350°F. Bake the cookies 10-14 minutes, or until the edges look set and the bottoms are lightly golden. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. For a perfectly round, polished look, while the cookies are warm, place a round cookie cutter slightly larger than the cookie over it and gently swirl in a circular motion.
• In a small bowl, whisk together powdered sugar, 2 teaspoons of the water, and almond extract. Mix well then check the drizzling consistency. Add the remaining 1-2 teaspoons of water if needed.
• Drizzle the almond glaze over the tops using a spoon or piping bag. Allow the icing to set before serving on a platter or storing in an airtight container.

Video

Notes

Expert Tips

• Don’t over-mix the cookie dough. You want the dough to just come together in the stand or hand mixer. In fact, it may even be crumbly after it’s mixed, as long as you can pinch it together then it’s ready to roll into balls.
• Make sure you roll your cookie dough balls to the same size. This allows them to cook evenly in the oven so none of the cookies over-bake and become too hard or crispy.
• Avoid overfilling the center of the cookie with jam. You need less than you think, about 1/2 teaspoon. If you overfill the center of the cookie, you risk it spilling out when baking.
• Allow the cookies to cool completely before icing. This is key to allow the jam to set as well as the icing to not melt all over the cookies.
• If your icing is too thick, add another teaspoon of water. If it’s too thin, add another tablespoon or two of powdered sugar until you reach the correct consistency.

Storage

Store any leftover raspberry thumbprint cookies in an airtight container at room temperature for up to 4 days. You can freeze the cookies for up to 2 months. Thaw on the counter until they are soft again.

If you want to make the cookie dough in advance, you definitely can. Cover and keep in the fridge for up to 1 day. Just be sure to let the dough come back to room temperature before rolling and filling.

Nutrition

Calories: 103kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 17mg | Potassium: 13mg | Fiber: 0.2g | Sugar: 8g | Vitamin A: 142IU | Vitamin C: 0.4mg | Calcium: 3mg | Iron: 0.4mg

The post Raspberry Thumbprint Cookies appeared first on Dinner in 321.

No-bake dessert recipes are some of our most popular recipes on the site and social media. This Strawberry Delight is no exception. If you are a strawberry shortcake lover, this has all the same flavors just in a no-bake recipe that’s easy to serve a crowd.

With fresh strawberries, whipped cream, and cream cheese, plus a pecan cookie crust, it’s a recipe that our friends and family request all year round. We also love our Lemon Delight as well as Coconut Delight for their creamy texture and bold flavors.

Why You’ll Love this Recipe

• No-bake easy dessert recipe. This is an ideal recipe for beginner cooks. Strawberry delight comes together in only 15 minutes with minimal ingredients but has so much decadent flavor. Plus, the fridge does all the work for you!
• Perfect make ahead treat for a crowd. Since this recipe needs at least 2 hours to set before serving, it’s ideal to prep it in advance for entertaining a crowd.
• Easy treat to bring to any party or potluck. You can be the person to bring the dessert, we always do! This strawberry delight will be everyone’s favorite way to end the meal.

Laura Ashley’s Tip: Be sure to thaw your whipped topping in advance. If you forget, you can set it out on the counter for 30 minutes or gently dip it into a bowl of warm water until it’s light and fluffy.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Printable Recipe Card Below

• Crushed pecan sandies cookies: The cookie base to this delicious strawberry dessert recipe.
• Salted butter: Helps to make the sweet crust bind.
• Unsweetened crushed pineapple: Adds both texture and fruity flavor.
• Strawberry pie filling: Gives berry sweetness in every bite.
• Fresh strawberries: We love to fold in fresh berries too for extra bold strawberry flavor.
• Miniature marshmallows: Folds into the fruity mixture for a light and fluffy texture.
• Cream cheese: Adds a light cheesiness similar to cheesecake in every bite.
• Thawed frozen whipped topping: Makes the pillowy light texture.
• Garnish options: There are so many ways to make this strawberry delight look impressive every time! We use halved fresh strawberries, strawberry dessert sauce, fresh mint, or shaved chocolate.

Tools You’ll Need

• Spatula
• Mixing Bowls
• Hand Mixer 
• Measuring Cups and Spoons
• Liquid Measuring Cups
• 13”x9” Baking Pan

How to Make strawberry delight

1. In a bowl, combine the crushed Pecan Sandies cookies with the melted butter. Mix until well combined.

2. Press into the bottom of a 13×9-inch dish. Chill in the refrigerator for about 30 minutes to set.

3. In a medium mixing bowl, beat cream cheese mixture with a hand mixer or whisk until smooth. 
4. To the cream cheese, add the drained crushed pineapple and strawberry pie filling.

5. Fold in chopped fresh strawberries and miniature marshmallows.

6. Gently fold in 12 ounces of the whipped topping just until combined.

7. Spread the mixture evenly over the chilled cookie crust.

8. Refrigerate for at least 2 hours or until chilled and set before serving.
9. Garnish with dollops of the remaining cool whip. Add additional garnishes if desired.

expert tips

• Be sure to refrigerate for at least 2 hours before serving. This is crucial to make sure your strawberry delight is the correct texture. It allows all of the flavors to set and marinate together for a delicious bite.
• If you don’t love strawberries, you could also do this with ripe peaches or blueberries.
• Swap the pecan sandies for graham cracker or vanilla wafers if you prefer.
• Make sure your strawberries are ripe! This makes all the difference in the flavor of this delicious dessert.
• Swap the whipped topping for homemade whipped cream. This is an option that’s an easy substitution. Just whip together 3 cups heavy whipping cream or heavy cream, 1/2 cup powered sugar, and 1 teaspoon vanilla extract until stiff peaks form, about 1-2 minutes.

Storage

Store the leftovers in an airtight container in the fridge for up to 4 days. We don’t recommend freezing the leftovers as they will break and become runny when it thaws.

But when it comes to making this strawberry delight in advance, it’s the best dessert recipe for that! Make it in the morning before an afternoon or evening gathering to make dessert time easier.

Frequently Asked Questions

More Easy dessert Recipes

• Lemon Delight
• Coconut Delight
• Strawberry Cheesecake Dump Cake
• Strawberry Peach Cobbler

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Strawberry Delight

Any dessert with strawberries happens to be one of our favorites, but this Strawberry Delight is truly the ultimate thanks to its easy no-bake method. It’s the best dessert for beginner bakers to make since it’s foolproof and simple to assemble in just 15 minutes.

Course Dessert

Cuisine American

Keyword holiday, holidays

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

2 hours hours 30 minutes minutes

Total Time 2 hours hours 45 minutes minutes

Servings 15 servings

Calories 384kcal

Ingredients

• 11.2 ounce package crushed pecan sandies cookies
• 1/2 cup salted butter melted
• 8 ounces cream cheese softened
• 20 ounce can unsweetened crushed pineapple drained
• 21 ounce can strawberry pie filling
• 2 cups chopped fresh strawberries
• 4 cups miniature marshmallows
• 16 ounces thawed frozen whipped topping divided
• Garnish options: halved fresh strawberries, strawberry dessert sauce, fresh mint, or shaved chocolate

Instructions

• In a bowl, combine the crushed Pecan Sandies cookies with the melted butter. Mix until well combined. Press into the bottom of a 13×9-inch dish. Chill in the refrigerator for about 30 minutes to set.
• In a medium mixing bowl, beat cream cheese mixture with a hand mixer or whisk until smooth.
• To the cream cheese, mix in the drained crushed pineapple and strawberry pie filling.
• Fold in chopped fresh strawberries and miniature marshmallows.
• Gently fold in 12 ounces of the whipped topping just until combined.
• Spread the mixture evenly over the chilled cookie crust.
• Refrigerate for at least 2 hours or until chilled and set before serving.
• Garnish with dollops of the remaining cool whip. Add additional garnishes if desired.

Video

Notes

Storage: Store the leftovers in an airtight container in the fridge for up to 4 days. We don’t recommend freezing the leftovers as they will break and become runny when it thaws.

But when it comes to making this strawberry delight in advance, it’s the best dessert recipe for that! Make it in the morning before an afternoon or evening gathering to make dessert time easier.

Tips: 

• Be sure to refrigerate for at least 2 hours before serving. This is crucial to make sure your strawberry delight is the correct texture. It allows all of the flavors to set and marinate together for a delicious bite.
• If you don’t love strawberries, you could also do this with ripe peaches or blueberries.
• Swap the pecan sandies for graham cracker or vanilla wafers if you prefer.
• Make sure your strawberries are ripe! This makes all the difference in the flavor of this delicious dessert.
• Swap the whipped topping for homemade whipped cream. This is an option that’s an easy substitution. Just whip together 3 cups heavy whipping cream or heavy cream, 1/2 cup powered sugar, and 1 teaspoon vanilla extract until stiff peaks form, about 1-2 minutes.

Nutrition

Calories: 384kcal | Carbohydrates: 52g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 220mg | Potassium: 165mg | Fiber: 2g | Sugar: 35g | Vitamin A: 334IU | Vitamin C: 23mg | Calcium: 67mg | Iron: 1mg

The post Strawberry Delight appeared first on Dinner in 321.

If you think cheesecake can’t get any better, think again! This Caramel Pecan Cheesecake is heaven on earth! Creamy and rich, this dessert starts off with an easy pecan shortbread crust. Then it’s topped with a smooth cream cheese filling that is finished with a praline topping that’s so good it’ll bring tears to your eyes!

I have made this cheesecake countless times and any wherever I bring it, everyone wants the recipe. It even won “Best Overall Dessert” at a work get-together last year! The favorite part about this dessert (besides the taste)? You can make it ahead of time, so you’ll have more time to enjoy the festivities and mingle with your friends and family!

Next time you’re assigned to bring a dessert to a holiday party or special occasion, I highly recommend you bring this! It’s so rich that a small square is just the right amount. Other fantastic holiday desserts I like to make are this Gingerbread Bundt Cake and Cranberry Orange Pound Cake!

Why You’ll Like This Recipe

• Decadent Flavor: The combination of caramel, pecans, and creamy cheesecake creates a dessert that is hard to resist. It’s a pecan lover’s dream!
• Beautiful Presentation: This caramel cheesecake with pecans not only tastes great, but it also looks festive with its pecan praline sauce and garnishes.
• Perfect for All Special Occasions: Whether it’s a holiday feast or a special celebration, this dessert fits the bill for every table.
• Make-Ahead Friendly: This southern pecan praline cheesecake can be prepared in advance. This makes entertaining easier as well as lets the flavors meld together.

Ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card 

Crust Ingredients

• All-Purpose Flour: Provides the base for the crust.
• Chopped Pecans: Adds a nutty flavor and crunch.
• Powdered Sugar: Sweetens the crust and helps create a tender texture.
• Salted Butter: Adds richness and flavor, helping to bind the ingredients together. Unsalted butter can be used as well. If doing so, simply add 1/4 teaspoon salt to the crust mixture.

Cheesecake Batter Ingredients

• Cream Cheese: The star of the batter, providing the creamy filling texture and tangy flavor.
• Eggs: Helps set the cheesecake and give it a smooth consistency.
• Sweetened Condensed Milk: Adds sweetness and creaminess.
• Granulated Sugar: Provides additional sweetness.
• Vanilla Extract: Enhances the overall flavor profile.

Topping Ingredients

• Brown Sugar: Adds sweetness and a rich, caramel-like flavor to the topping. Dark brown sugar or light brown sugar both work great!
• Heavy Whipping Cream: Adds richness and creates the perfect texture!
• Chopped Pecans: Reinforces the pecan flavor.
• Vanilla Extract: Compliments the sweetness of the topping.

Tools You’ll Need

• Hand Mixer or Stand Mixer
• Mixing Bowls
• Small Saucepan
• Spatula
• 9 x9-inch Pan 
• Measuring Cups and Spoons
• Liquid Measuring Cups

How to Make Caramel Pecan Cheesecake

Preheat oven to 350°F. Line a 9×9-inch or 2 quart baking dish with parchment paper.

Crust

1. In a mixing bowl, combine flour, pecans, and powdered sugar. Add the melted butter and mix until the mixture is crumbly and resembles coarse crumbs.
2. Press the mixture evenly into the bottom of the prepared dish. Bake for 18-20 minutes, or until lightly golden at the edges. 

Cheesecake Batter

1. In a large bowl with a hand mixer, beat cream cheese until smooth and creamy.
2. Add eggs and beat again for 30 seconds.

3. Mix in sweetened condensed milk, granulated sugar, and vanilla extract until well combined.

4. Pour the cream cheese mixture over the crust. Bake 35-40 minutes or until set. 

Topping

1. In a saucepan, combine brown sugar and heavy whipping cream. Heat over medium heat, stirring constantly until the mixture comes to a gentle boil. Reduce the heat and simmer, uncovered, for 4 minutes. 
2. Turn off the heat and stir in pecans and vanilla extract. Let it rest 2 minutes.
3. Pour the topping over the top of the cheesecake and spread evenly. Cover and chill for at least 4 hours.

4. Cut in squares for serving, and garnish if desired.

Pro Tips and Substitutions

• Make sure your ingredients are at room temperature: For best results, make sure all of the ingredients are at room temperature. When blending the cheesecake ingredients, make sure to scrape down the sides of the bowl occasionally to avoid a lumpy batter.
• Don’t over mix the batter once you add the eggs. If the cheesecake breaks, don’t worry about it. The topping will cover it!
• Crust Options: For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. You can also make a graham cracker crust. Combine 2 cups graham cracker crumbs, 1/3 cup granulated sugar and 7 tablespoons salted butter. Bake for about 10-12 minutes at 350°F. 
• Swap out the nuts: If you want to switch things up, try using walnuts or almonds in place of pecans for both the crust and topping.
• Sweetness level: Adjust the sweetened condensed milk and sugar to your taste; you can use less sugar if you prefer a less sweet cheesecake. The texture will differ.

Cheesecake Toppers

This luscious cheesecake doesn’t need a thing to elevate its awesomeness! However, there are several garnishes that can add a pop of color and excitement to it! Some of our favorites are fresh cranberries, fresh mint, and my viral Spiced Candied Pecans.

Another favorite is a dollop of Cool Whip or fresh whipped cream. To make it from scratch, simply whip together 1 ½ cups of heavy whipping cream with ¼ cup of powdered sugar and 1 teaspoon vanilla in a medium bowl with a hand electric mixer or in a bowl of a stand mixer until stiff peaks form.

Plain toasted pecans lend a pretty presentation on whipped cream. To toast pecans on the stovetop, place them in a dry skillet over medium heat, stirring frequently for about 5-7 minutes until golden brown. For oven-toasting, preheat your oven to 350°F, spread the pecans on a baking sheet, and bake for 8-10 minutes, stirring halfway through.

Storage and Freezing

Store any leftover caramel pecan cheesecake in an airtight container in the refrigerator for up to 5 days. The flavors will continue to develop!

You can freeze the cheesecake (without the toppings) for up to 3 months. Thaw in the refrigerator overnight before serving.

Frequently Asked Questions

More Delicious Make-Ahead Desserts

• Lemon Coconut Cake
• Chocolate Cake with Peanut Butter Frosting
• White Chocolate Cake
• Chocolate Eclair Cake

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Caramel Pecan Cheesecake

Say hello to the dessert of your dreams— Caramel Pecan Cheesecake! This rich and creamy dessert is packed with decadent flavor and crowned with a gooey caramel topping. A make-ahead dessert go-to, it's sure to be the star of any occasion.

Course Dessert

Cuisine American

Keyword holiday, holidays

Prep Time 15 minutes minutes

Cook Time 1 hour hour

4 hours hours

Total Time 5 hours hours 15 minutes minutes

Servings 12 servings

Calories 437kcal

Ingredients

Crust

• 1 1/4 cups all-purpose flour
• 1/2 cups chopped pecans
• 1 tablespoon powdered sugar
• 1/2 cup melted salted butter

Cheesecake Filling

• 12 ounces regular cream cheese
• 2 large eggs
• 7 ounces sweetened condensed milk
• 1/3 cup granulated sugar
• 1 teaspoon vanilla extract

Topping

• 1/2 cup packed brown sugar
• 1/2 cup heavy whipping cream
• 1/2 cup chopped pecans
• 1 teaspoon vanilla extract
• Optional garnishes: fresh cranberries, candied cranberries, spiced candied pecans, toasted pecans, fresh mint, fresh whipped cream

Instructions

• Preheat oven to 350°F. Line a 9×9-inch or 2 quart baking dish with parchment paper.

Crust

• In a mixing bowl, combine flour, pecans, and powdered sugar. Add the melted butter and mix until the mixture is crumbly and resembles coarse crumbs.
• Press the mixture evenly into the bottom of the prepared dish. Bake for 18-20 minutes, or until lightly golden at the edges.

Cheesecake Filling

• In a large bowl with a hand mixer, beat cream cheese until smooth and creamy.
• Add eggs and beat again for 30 seconds.
• Mix in sweetened condensed milk, granulated sugar, and vanilla extract until well combined.
• Pour the cream cheese mixture over the crust. Bake 35-40 minutes or until set. 

Topping

• In a saucepan, combine brown sugar and heavy whipping cream. Heat over medium heat, stirring constantly until the mixture comes to a gentle boil. Reduce the heat and simmer, uncovered, for 4 minutes.
• Turn off the heat and stir in pecans and vanilla extract. Let it rest 2 minutes.
• Pour the topping over the top of the cheesecake and spread evenly. Cover and chill for at least 4 hours. Cut in squares for serving, and garnish if desired.

Video

Notes

Pro Tips and Substitutions

• Baking Tips: For best results, make sure all of the ingredients are at room temperature. When blending the cheesecake ingredients, make sure to scrape down the sides of the bowl occasionally to avoid a lumpy batter. Don’t over mix the batter once you add the eggs. If the cheesecake breaks, don’t worry about it. The topping will cover it!
• Crust Options: For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. You can also make a graham cracker crust. Combine 2 cups graham cracker crumbs, 1/3 cup granulated sugar and 7 tablespoons salted butter. Bake for about 10-12 minutes at 350°F. 
• Nut Alternatives: If you want to switch things up, try using walnuts or almonds in place of pecans for both the crust and topping.
• Sweetness Level: Adjust the sweetened condensed milk and sugar to your taste; you can use less sugar if you prefer a less sweet cheesecake. The texture will differ.

Storage and Freezing

Store any leftover caramel pecan cheesecake in an airtight container in the refrigerator for up to 5 days. The flavors will continue to develop!

You can freeze the cheesecake (without the toppings) for up to 3 months. Thaw in the refrigerator overnight before serving.

Nutrition

Calories: 437kcal | Carbohydrates: 37g | Protein: 7g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 97mg | Sodium: 188mg | Potassium: 186mg | Fiber: 1g | Sugar: 26g | Vitamin A: 857IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 1mg

The post Caramel Pecan Cheesecake appeared first on Dinner in 321.

If you are someone who is intimidated by baking, let us introduce you to these Cake Mix Cookie Bars. They are our no-fuss dessert that everyone always loves (they can’t believe they’re made from cake mix!).

To make them gourmet and taste like they were made from scratch, we love to add our favorite mix-ins like chocolate chips, sprinkles, and coconut. If you love an easy dessert recipe, be sure to also try our Strawberry Cheesecake Dump Cake and Gooey Butter Cookies.

Why You’ll Love this Recipe

• 6-ingredient cookie bar recipe. This is the easiest dessert recipe to serve a crowd and to also mix together in less than 10 minutes.
• Great for beginner bakers and kids. if you are just learning to bake, these are truly foolproof and so delicious.
• Easy to customize with your favorite cookie ingredients. Add chocolate chips, nuts, coconut, sprinkles, the options are endless!

Ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card

• Yellow cake mix: The base to these easy cookie bars.
• Large egg: Binds everything together.
• Milk: Moistens the cake batter just right.
• Neutral oil (canola, vegetable, or avocado oil): Keeps the cookie bars moist.
• Milk chocolate or white chocolate chips: Choose whichever chocolate you prefer, we love both!
• Sprinkles: A fun twist of color for these cake mix cookie bars.

Tools You’ll Need

• Mixing Bowls
• Hand Mixer 
• Rubber Spatula
• Measuring Cups and Spoons
• Sheet Pan

How to Make Cake Mix Cookie Bars

1. Preheat the oven to 350°F. Grease or line with parchment paper a 15x10x1-inch baking pan. 
2. In a large bowl, mix together the cake mix, egg, milk, and oil until thick.

3. Stir in sprinkles and half of the chocolate.

4. Spread the batter evenly into the prepared pan. Bake for 30-35 minutes until a toothpick inserted in the center comes out with a few moist crumbs. Cool completely in the pan.
5. Melt the remaining chocolate in a microwave safe bowl or in a double boiler. Drizzle over the bars, and immediately add the remaining sprinkles on top. Allow the bars to rest for 2 hours, or until the chocolate has set completely. Cut into bars and serve.

Expert Tips

• Choose another flavor of cake mix to change up the cookie bars. We use vanilla for our recipe, but you could also use chocolate, lemon, or red velvet cake mix!
• Add your favorite chocolate chips. We love milk chocolate or white chocolate, but semisweet, dark chocolate, peanut butter, and cinnamon are also delicious.
• Customize the sprinkles to the holiday. This is an easy way we love to theme these cookie bars to any occasion!
• To know when the cookie bars have finished baking, insert a toothpick into the center of the bars. If there’s only dry crumbs, then the bars are ready to cool.

Storage

If you have any leftover cookie bars, store them in an airtight container at room temperature for up to 4 days. You can also freeze the bars for up to 2 months, then thaw at room temperature until soft.

Frequently Asked Questions

More Delicious Cookie Recipes

• Strawberry Shortcake Cookies
• Oatmeal Raisin Cookies
• Lucky Charms Cookies
• Peanut Butter Blondies

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Cake Mix Cookie Bars

These Cake Mix Cookie Bars are our favorite easy dessert. With just one bowl and no fancy equipment, you can have these bars ready to serve for dessert in no time.

Course Dessert

Cuisine American

Keyword holiday

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 24 servings

Calories 148kcal

Ingredients

• 15.25 ounce yellow cake mix
• 1 large egg
• 1/2 cup milk
• 1/3 cup neutral oil canola, vegetable, or avocado oil
• 8 ounces milk chocolate or white chocolate chips or chopped chocolate bars divided
• 1/2 cup sprinkles divided

Instructions

• Preheat the oven to 350°F. Grease or line with parchment paper a 15x10x1-inch baking pan. 
• In a large bowl, mix together the cake mix, egg, milk, and oil until thick.
• Stir in 1/3 cup of the sprinkles and half of the chocolate.
• Spread the batter evenly into the prepared pan. Bake for 30-35 minutes until a toothpick inserted in the center comes out with a few moist crumbs. Cool completely in the pan.
• Melt the remaining chocolate in a microwave safe bowl or in a double boiler. Drizzle over the bars, and immediately add the remaining sprinkles on top. Allow the bars to rest for 2 hours, or until the chocolate has set completely. Cut into bars and serve.

Video

Notes

Expert Tips

• Choose another flavor of cake mix to change up the cookie bars. We use vanilla for our recipe, but you could also use chocolate, lemon, or red velvet cake mix!
• Add your favorite chocolate chips. We love milk chocolate or white chocolate, but semisweet, dark chocolate, peanut butter, and cinnamon are also delicious.
• Customize the sprinkles to the holiday. This is an easy way we love to theme these cookie bars to any occasion!
• To know when the cookie bars have finished baking, insert a toothpick into the center of the bars. If there’s only dry crumbs, then the bars are ready to cool.

Storage

If you have any leftover cookie bars, store them in an airtight container at room temperature for up to 4 days. You can also freeze the bars for up to 2 months, then thaw at room temperatur

Nutrition

Calories: 148kcal | Carbohydrates: 22g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 143mg | Potassium: 41mg | Fiber: 0.2g | Sugar: 15g | Vitamin A: 24IU | Vitamin C: 0.04mg | Calcium: 61mg | Iron: 0.4mg

The post Cake Mix Cookie Bars appeared first on Dinner in 321.