Homemade White Chocolate Sauce is a quick and creamy addition to any hot drink or dessert. It’s perfect on top of pancakes and waffles, and will become a staple in your kitchen!
I feel like it’s time white chocolate got a shout-out from me! It’s delicious and then some. I know, it doesn’t have cocoa powder in it, so some people will tell you it’s not chocolate. Let’s not get hung up on that, and now we can appreciate how amazingly delicious it really is! If you are a white chocolate lover, you have to try this unique White Hot Chocolate, these delicious and perfect for the holidays White Chocolate Cranberry Cookies, and this delectable White Chocolate Eggnog Fudge.
Ghirardelli White Chocolate Sauce
This white chocolate sauce is a must-have in your recipe book! It is creamy and smooth, with the perfect amount of sweetness. This sauce is perfect on top of pancakes (like these pumpkin spice pancakes) or this croissant bread pudding. It would even be great in your white chocolate mocha or on top of a cinnamon roll! If you think of it like a glaze, the number of things you can put it on is endless!
I love desserts, and I’m always trying to figure out if I can frost or glaze them. This sauce is the perfect choice because it’s a little more flavorful than a glaze, but not as rich and stiff as a frosting. It goes great with spiced desserts because it adds a little sweetness without taking over. It’s the perfect thing to drizzle over a delicious chocolate cake or banana bread. I’ve had it on top of my waffles and mixed with my espresso, there really isn’t anything it WON’T go great with! That’s why you need to save this recipe. I know you’ll come back to it again and again!
Ingredients
If you like powdered sugar glaze, then you will love this sauce! This is a simple white chocolate sauce that will wow your taste buds. It is easy to make and has more flavor than a regular glaze. The chocolate you choose will make a difference, so I always use good quality white chocolate. You can find the exact measurements below in the recipe card.
White Chocolate: The white chocolate you use will make the biggest difference in how this sauce tastes! If you use high-quality chocolate, you will be able to tell. I used Ghiradelli because I love that brand, but use your favorite! You can also use white chocolate chips if you want.
Half and Half: Half and half is just the perfect amount of cream to help the sauce get thick and rich, without making it get too hard when it cools down. It makes the perfect sauce!
Butter: Butter adds fat to help the sauce stay creamy and delicious.
Clear Vanilla Extract: Clear vanilla extract will help your sauce stay white. If you add the darker-colored extract, it can turn your sauce a little brown. It will still taste great, but I prefer to keep it as white as possible!
How to Make White Chocolate Sauce
If you are looking for a simple and easy recipe, then this is it! I love how easy this sauce is to make, and how delicious it is. Once you taste it, you will be absolutely dazzled by the taste it adds to your favorite desserts! It really couldn’t get any easier than this.
Heat: Heat the half and half on the stovetop in a small saucepan over medium-high heat.
Melt: Once it starts to boil, then remove it from the heat and add the chopped chocolate and butter.
Whisk: Whisk until smooth and then stir in the vanilla.
Cool: Let cool and enjoy!
Flavor Your White Chocolate Sauce!
White chocolate sauce is so perfect for so many dishes. You could even use it on top of your pancakes, or mix it into your coffee. It makes the perfect addition to winter treats, and here are some fun ways to add different flavors to the sauce.
Pumpkin Pie Spice: Pumpkin pie spices are warm and perfect for a cold weather dessert or drink. With spices like cinnamon, ginger, and nutmeg, this spice blend adds the perfect amount of holiday to the sauce! Add the spices as the half and half begins to steam.
Chai Spice: Chai spice blend is perfect for flavoring this white chocolate sauce. It is full of warm flavors and spices like cardamom, allspice, and white pepper. It leaves a nice flavor in your mouth and goes great with coffee. Add the spices as the half and half begins to steam.
Add Alternative Extract: You could flavor this sauce in almost any way with extract! Do you love almonds? Add some almond extract to the dish! You could add peppermint or hazelnut. Get creative and you will be so happy with how the sauce can be made to fit any flavor you like!
Orange Zest: Orange zest is the perfect way to brighten up this white chocolate sauce. Zest half an orange into the sauce when it is finished but still warm for a great citrus flavor.
Storing Leftovers
If you are like me, then you’ll want to make extra sauce to put on your next dessert! This white chocolate sauce makes great leftovers. Here is how you can save your sauce for later.
In the Fridge: Put your cooled white chocolate sauce in an airtight container and put it in the fridge. It will stay good for up to a week. It will likely be ok to use longer than a week, but because it has dairy in it it would be best to eat in 7 days.
Put Your Sauce on This!
If you are still looking for ideas for what to put this sauce on, then I have some more ideas for you! This white chocolate sauce is the best thing to happen to your desserts and drinks. I tried it once, and now I want it on everything! It is so smooth and the perfect amount of sweetness, you have to try it with these!
Homemade White Chocolate Sauce is a quick and creamy addition to any hot drink or dessert. It's perfect on top of pancakes and waffles, and will become a staple in your kitchen!
Course Dessert
Cuisine American
Keyword sauce, white chocolate, white chocolate sauce
Prep Time 5minutes
Cook Time 0minutes
Total Time 5minutes
Servings 10
Calories 149kcal
Author Alyssa Rivers
Ingredients
8ozwhite chocolate,chopped
1/2cuphalf and half
1tablespoonunsalted butter
1teaspoonclear vanilla extract
Instructions
Heat the half and half on the stovetop in a small saucepan over medium-high heat.
Once it starts to boil, remove it from the heat and add the chopped chocolate and butter.
Divinity candy is an old fashioned Southern confection made from egg whites, corn syrup, and sugar. You will love the sweet soft texture of this classic holiday treat that is perfect for sharing with friends and neighbors.
The chewy and delicious flavors of divinity has been a favorite for generations! Everyone is calling their Grandma for this recipe because of their childhood memories. I love old family recipes that are nostalgic like my Grandmas’s pumpkin pie, theseChristmas cookies, and the very best fudge!
What Is Divinity Candy?
The unique texture of divinity candy is a combination of several treats. It’s smooth like fudge, airy like a marshmallow, but chewy like taffy. I love these cute little soft candies that look like snow caps. Customizable add-ins like nuts, extracts, and crushed candy canes make this treat fun and versatile. It’s sweetness is heavenly and simply divine!
Every bite of this vintage candy melts in your mouth. Divinity candy is the perfect holiday treat because it’s small in size, but loaded with sweetness. I love to make fudge during the holidays for the same reason. It’s small, sweet, and the best treat for giving! You’ll want to make my vanilla fudge, peanut butter fudge, or my amazing egg nog fudge. I love all of the different flavors you can make with fudge.
Ingredients Needed For Divinity Candy
It only takes a handful of simple ingredients to make this indulgent treat. Divinity candy is deliciously sweet with added nuts for texture, so have fun with the add-ins. Most of the ingredients you most likely will have on hand. Just be sure to have the add-ins of your choosing and you are set!
Granulated Sugar: Lots of sweetness in this recipe!
Water: Helps in the boiling process of the candy.
Light Corn Syrup: Sweet corn syrup is essential in this recipe.
Egg Whites: Make sure the eggs are room temperature before whipping.
Salt: Just a little to balance out the sweetness.
Vanilla Extract: Adds great flavor to the divinity. Use almond extract or peppermint extract.
Pecans: I like pecans, but other nuts would be delicious!
Divinity Candy Recipe
Making homemade divinity candy can be intimidated, but I walk you through each and every step! You will be so proud of yourself once you see how easy this recipe is to make. Your Grandma most likely made this candy by hand, but a stand mixer will make it much easier for you! So make a big batch and be sure you share the yumminess with friends and family. Everyone will LOVE them!
Cook the Divinity
Prepare the Baking Sheet Pan: Line two sheet pans with parchment paper and set aside.
Bring Sugar, Water, and Corn Syrup to a Boil: In a large saucepan over medium heat, add the sugar, water, corn syrup, and salt. Stir constantly until the sugar has dissolved and reaches a boil.
Continue to Cook: Continue to cook, without stirring, until the sugar reaches 260 degrees Fahrenheit. This will take about 8-10 minutes. I like to set my candy thermometer in the pot. This is so I can watch when it reaches the right temperature.
Beat Egg Whites: While the sugar is cooking, beat the egg whites in a stand mixer on high speed. Use the paddle attachment until stiff peaks form.
Whip Egg Whites Into Hot Sugar: When the sugar has reached the proper temperature, then you can remove it from the heat. SLOWLY pour the sugar into the egg whites while the paddle is still whipping. Be sure to add the hot sugar very SLOWLY. It should take 2-3 minutes to completely add all the sugar.
Continue to Beat: Continue to beat the candy for another 6-8 minutes. Beat until the candy starts to lose its glossiness and begins to hold its shape.
Shape the Divinity
Check Candy For Doneness: Here’s how to test some of the candy for doneness. Take a spoonful then scrape it onto the prepared baking sheet. It should hold its shape in the mound. If it sinks, then you need to continue to mix it for a few more minutes.
Fold in Vanilla and Pecans: When the candy has reached the desired consistency, then fold in the vanilla and chopped pecans.
Form Candy Onto Prepared Pan: Working quickly while the candy is hot, use two spoons to form the divinity candy. Use one spoon to grab about 1 tablespoon size scoop, and use the other spoon to scrape the candy onto the parchment paper. Continue forming drops of divinity candy until the batter is all gone.
Cool and Enjoy: Allow the candy to cool completely. It will take 1-2 hours to properly set before eating.
Tips and Variations
Here are a few tips to give you success in making divinity! I promise it is much easier than it looks! Make the flavor combinations just how you like them. It’s fun to be creative!
Use Room Temperature Egg Whites: Cold egg whites will react poorly to the hot sugar. Room temperature eggs whites is a must!
Slowly Combine the Sugar and Egg Whites: Adding the hot sugar to the egg whites should be a SLOW process! Don’t add it all in too quickly. Pour a slow steady stream. It should take about 2 minutes to pour the hot liquid over the egg whites.
Extracts: Switch out the flavors by using different extracts like almond or peppermint. You can also play around with colors and add food coloring. My kids love when I add color!
Nuts: Traditional divinity candy has pecans. You can replace the pecans with another nut, like pistachios or walnuts. The added crunch is delicious!
Mold Into Squares: Sometimes I use a disposable aluminum foil pan. Right after I add the extract and nuts, I spread it into an 8×8 inch pan. Once cooled, cut into squares and enjoy!
Storing Leftover Candy
Once your divinity has cooled and is set, you’re ready to enjoy it or save it for later. I love to make this candy ahead of time because it keeps well. Then I can take it to friends and neighbors when I have time.
At Room Temperature: Store divinity candy in airtight container at room temperature. I use parchment paper between layers. Divinity candy can stored and kept at room temperature for up to a week. It’s best to store in a dry place and not to expose your candy to humidity.
In the Freezer: You can store your candy long-term. Store the candy in an airtight container and place in the freezer for up to 1 month.
More Holiday Desserts To Try
The holidays are the best time to make fun holiday desserts! Everyone loves classic holiday treats they look forward to this time of year. Holiday treats make the best memories! Try some of my favorite holiday desserts. Your family and friends will LOVE them!
Divinity is an old fashioned Southern confection made from egg whites, corn syrup, and sugar. You will love the sweet soft texture of this classic holiday treat that is perfect for sharing with friends and neighbors.
Course Dessert
Keyword divinity
Prep Time 20minutes
Cook Time 30minutes
Total Time 50minutes
Servings 40divinities
Calories 88kcal
Author Alyssa Rivers
Ingredients
3cupsgranulated sugar
½cupwater
½cuplight corn syrup
2large egg whites,room temperature
¼teaspoonsalt
2teaspoonsvanilla extract
1cuppecans,chopped
Instructions
Cook the Divinity
Line two cookie sheets with parchment paper and set aside.
In a large saucepan over medium heat, add the sugar, water, corn syrup, and salt. Stir constantly until the sugar has dissolved and just reached a boil.
Continue to cook, without stirring, until the sugar reaches 260° Fahrenheit, about 8-10 minutes.
While the sugar is cooking, beat the egg whites in a stand mixer using the paddle attachment until stiff peaks are formed.
When the sugar has reached the proper temperature, remove it from heat and slowly pour it into the egg whites while whipping. Be sure to add the hot sugar very slowly, it should take 2-3 minutes to completely add all the sugar.
Continue to beat the candy for another 6-8 minutes until the candy starts to lose its glossiness and begins to hold it’s shape.
Shape the Divinity
You can test some of the candy for doneness by taking a spoonful and scraping it onto the parchment lined baking sheet. It should hold it’s shape in the mound, if it sinks you need to continue to mix it for another couple minutes.
When the candy has reached the desired consistency, fold in your vanilla and pecans.
Working quickly while the candy is hot, get two spoons to form the divinity. Use one to grab about 1 tablespoon size scoop, and use the other spoon to scrape the candy onto the parchment paper. Continue forming drops of divinity until the batter is all gone.
Allow the candy to cool completely before eating. Divinity candy takes anywhere from 1-2 hours to set properly.
Crispy on the outside, warm and chewy on the inside, these Gingersnap Cookies are everything you want in a holiday dessert! They are the perfect way to finish off any holiday meal and leave everyone feeling merry and bright.
I love the holidays! I love everything to do with Christmas and Thanksgiving. It has always been a special thing in my family. Now that I have my own I love making holiday traditions that we look forward to every year. Once it gets cold outside, you will see a Honey Glazed Ham, a classic Sweet Potato Casserole, and of course a Pumpkin Pie on our table. But my family asks me every year without fail to make these gingersnap cookies. The holidays aren’t the same without them!
The BEST Gingersnap Cookie Recipe
Ok, I seriously think this is the BEST gingersnap cookie I have ever had! It is perfectly crispy on the outside, and then when you chew it, it just melts into your mouth. The warm spices and rich molasses give this cookie the perfect amount of flavor. It will bring you right back to the holidays every time you eat it. It is the perfect cookie!
If you have never had a gingersnap before, they taste like a gingerbread cookie. It has molasses in it, which is an important ingredient in gingerbread recipes. It also has, you guessed it, ginger! When you mix ginger with sugar and other spices it makes the most amazing warm and flavorful cookie! Gingersnap cookies go perfect with a cup of warm apple cider or a mug of wassail. In fact, they are great after any holiday meal. You’ll be so glad you gave this recipe a try, I’m sure it will become a family tradition!
Ingredients for Gingersnap Cookies
You will have most of these ingredients on hand already! Molasses is important to this cookie because it’s what gives the cookie it’s color and deep flavor. You really can’t skip it, so you might have to run to the store to grab it. You are going to love these cookies! Find the exact measurments in the recipe card below.
Butter: I used unsalted, and you want to make sure to leave it out for a few hours before you start baking. Room temperature butter is important for creaming the sugar.
Granulated Sugar: Your regular pantry sugar will work.
Egg: I always use grade A large eggs in my recipes.
Molasses: Molasses is a thick syrup that has a really dark color. It is what gives these cookies their dark brown color and a deep rich and sweet flavor.
All-Purpose Flour: All purpose flour is easiest to work with and makes a great cookie.
Baking Soda: Baking soda helps the cookies rise and bake evenly.
Baking Powder: Baking powder also helps the cookie rise and bake evenly.
Ground Ginger: Ground ginger is a warm spice that is used in all kinds of holiday desserts, and is what makes this gingersnap cookie, well, gingery! It’s obviously a must for this recipe!
Ground Cinnamon: Ground cinnamon is warm and earthy, and leaves a little spice in your mouth that is perfect when paired with the sugar and ginger.
Ground Cloves: Cloves are a really mild sweet and spicy flavor that add the perfect flavor to this spiced cookie.
Salt: Salt helps to bring out all of the delicious flavors in this cookie and balances out the sweetness.
Gingersnap Cookie Recipe
The best thing about these gingersnap cookies is that they are so easy to make! If you can make a chocolate chip cookie, you can make a perfect and flavorful holiday cookie that your whole family will love. I love to make them a little crispy, so they have the “snap” that you are expecting in a gingersnap cookie.
Cream: In a large bowl, cream together the butter and 1 cup of sugar until light and fluffy, about 4-6 minutes. Add in the egg and molasses and mix until combined.
Whisk: In a medium bowl, whisk together the flour, baking soda, baking powder, spices and salt. Slowly add the dry ingredients to the creamed wet ingredients until combined.
Chill: Cover the bowl and chill for 2 hour. When the hour is almost over, preheat the oven to 350℉ and line two baking sheets with parchment paper. Set aside.
Scoop: Using a medium cookie scoop, scoop the dough and roll into even balls. Roll the balls of dough in the remaining ½ cup of sugar.
Bake: Place the dough balls on the prepared table baking sheets, leaving 2 inches of space between each cookie. Bake for 15-17 minutes, until lightly browned and the top has that distinct cracked texture of a gingersnap.
Cool: Let cookies cool for about 2 minutes on the baking sheet before transferring to a cooling rack to finish cooling.
Tips for Making These Gingersnap Cookies
Spray Measuring Cup: To keep the molasses from sticking to the measuring cup, spray the measuring cup with cooking spray. The molasses will come right out!
Chewier Cookies: If you like gingersnaps a little softer and chewier, bake for 13-14 minutes.
Room Temperature Ingredients: Use room temperature ingredients for the smoothest, fluffiest dough.
Beat Butter: Beat the butter and sugar for 4-6 minutes until the color gets light and it gets fluffy. That’s how you will know that the ingredients are fully mixed and you will get the best texture cookie!
Storing Leftovers
These gingersnap cookies make perfect leftovers! They are just as good the next day, and are a great cookie to make ahead. Here is how to store your leftover cookies.
On the Counter: Store your leftover cookies in an airtight container for up to 5-7 days. They will start to get too hard if you leave them out for too long, so make sure that once they cool off you put them in an airtight container.
Other Spiced Cookies to Try
I can’t say no to a holiday cookie. There is something about them that just makes me feel warm and fuzzy inside. They go perfect with a cup of hot chocolate by the fireplace. I make so many cookies during the holidays because they make perfect gifts too. Here are some holiday cookie recipes that you need to try this year!
Crispy on the outside, warm and chewy on the inside, these Gingersnap Cookies are everything you want in a holiday dessert! They are the perfect way to finish off any holiday meal and leave everyone feeling merry and bright.
Course Dessert
Cuisine American
Keyword cookies, gingersnap cookies
Prep Time 15minutes
Cook Time 17minutes
Chill Time 2hours
Total Time 2hours32minutes
Servings 36Cookies
Calories 103kcal
Author Alyssa Rivers
Ingredients
¾cupbutterroom temperature
1 ½cupgranulated sugardivided
1large eggroom temperature
¼cupmolasses
2 ¼cupsall-purpose flour
1 ½teaspoonsbaking soda
½teaspoonbaking powder
1 ½teaspoonsground ginger
¾teaspoonground cinnamon
¼teaspoonground cloves
½teaspoonsalt
Instructions
In a large bowl, cream together the butter and 1 cup of sugar until light and fluffy, about 4-6 minutes. Add in the egg and molasses and mix until combined.
In a medium bowl, whisk together the flour, baking soda, baking powder, spices and salt. Slowly add the dry ingredients to the creamed wet ingredients until combined.
Cover the bowl and chill for 2 hour. When the hour is almost over, preheat the oven to 350℉ and line two baking sheets with parchment paper. Set aside.
Using a medium cookie scoop, scoop the dough and roll into even balls. Roll the balls of dough in the remaining ½ cup of sugar.
Place the dough balls on the prepared table baking sheets, leaving 2 inches of space between each cookie. Bake for 15-17 minutes, until lightly browned and the top has that distinct cracked texture of a gingersnap.
Let cookies cool for about 2 minutes on the baking sheet before transferring to a cooling rack to finish cooling.
These Andes mint cookies are chewy and soft, topped with a lovely mint frosting and silky chocolate ganache. Andes mint candies sit on top and melt into the cookie as you chew, making it the perfect bite every time!
I love cookies, especially chocolate ones! Chocolate and mint are the perfect pair because the mint balances out the sweetness of the chocolate. I also love a chewy cookie that melts into your mouth when you bite it. This chocolate mint cookie is all of that and then some! Cookies are the perfect holiday treat, and if you need some fun and unique cookie recipes, you’ve got to try these Triple Chocolate Peppermint Cookies, or these Chocolate Snowball Cookies. I make these Pumpkin Cookies every year because they are so easy and everyone loves them!
Chocolate Andes Mint Cookies
Andes mint cookies are a favorite at my house! The Andes mint candies are something I love to have in a bowl on the counter. They are so silky smooth and have the perfect amount of mint. That is probably why everyone is head over heels in love with this cookie. The Andes chocolate mints on top make all the difference! They melt into your mouth and combine with the frosting and ganache, and it’s heavenly!
I love a good cookie. I honestly don’t know anyone who would turn down a chocolate chip cookie, or a fudgy no bake cookie. Mint cookies aren’t for everyone, but if you are a mint lover, this cookie will be your absolute favorite. The chocolate cookie has a little bit of mint in it, and the frosting is minty too, and it’s the perfect amount for me! They make a great Christmas cookie, or make them anytime you want!
Ingredients
It may look like a long list, but most of it you will already have in your pantry! The Andes mints are a MUST of course. They absolutely are the shining star of this recipe. You should be able to find them at your local grocery store. You can find the exact measurements listed in the recipe card below.
Andes Mint Cookies
Butter: Use unsalted butter, and make sure you leave it out a few hours before you plan on making the cookies. Creaming the butter and the sugar will only work if the butter is room temperature.
Brown Sugar: Brown sugar has molasses in it, giving it a richer flavor that is perfect for cookies. It also helps the cookies get nice and soft!
Granulated Sugar: Your regular pantry sugar will work great!
Eggs: I always use large grade A eggs in my recipes.
Vanilla Extract: Vanilla extract helps to bring out all of the flavors in the cookie, as well as adds a little vanilla flavor. Whatever you usually use in your baked goods will work great.
Mint Extract: Mint extract will help to add that minty flavor that you need to be able to taste in a mint cookie!
All-Purpose Flour: All-purpose flour is the easiest to work with and will make a delicious and soft cookie.
Unsweetened Cocoa Powder: Cocoa powder adds chocolate flavor to the cookie without any sweetness or wetness. It is the perfect thing to give the cookies a delicious chocolate flavor.
Baking Powder: This helps the cookies to rise while they bake so that they are light and chewy.
Salt: Salt brings out all of the flavors in the cookie, and will help to balance out the sweetness of the sugar.
Andes Mints: These are what make the cookie unique and delicious! It’s a must for this recipe. I was able to find them at my local grocery store in the candy aisle.
Mint Frosting
Butter: Room temperature butter is key for making a smooth and creamy frosting. You can use salted or unsalted, I actually like using salted butter in my frosting because it helps to balance out the sweetness of the powdered sugar.
Mint Extract: This is what gives the frosting a minty flavor, it’s a must!
Vanilla Extract:Vanilla extract helps to bring out all of the flavors in the cookie, as well as adds a little vanilla flavor. Whatever you usually use in your baked goods will work great.
Milk: Milk helps make the frosting the right consistency, and makes it silky smooth and full of flavor.
Powdered Sugar: Powdered sugar is a must! It sweetens the frosting and makes it the right consistency.
Green Food Coloring: Use just a few drops at a time, until you get a really light minty green color.
Chocolate Ganache
Semisweet Chocolate Chips: Semisweet chocolate chips melt perfectly and make a great ganache.
Heavy Whipping Cream: Heavy whipping cream is what makes the ganache so rich and creamy.
Andes Mint Cookies Recipe
These cookies take a few extra steps to put together, but oh my goodness it’s worth it! They are out of this world yummy, and you are going to love them so much. They are the perfect amount of sweet and minty, and they always hit the spot. You will make the chewy chocolate cookies first, then the frosting and the ganache. They are seriously the best cookie you will make this year!
Baking the Cookies
Prep: Preheat oven to 350℉ and prepare a baking sheet by lining it with parchment paper.
Beat: In a stand mixer fitted with the paddle, beat the butter and sugars together until they are light and creamy. About 3 minutes.
Mix: Add your eggs, vanilla, and peppermint into the butter mixture and mix until well combined, stopping to scrape the bowl down halfway through your mixing to ensure everything is well incorporated.
Sift: In a separate bowl, sift together your flour, cocoa powder, baking powder, and salt. Whisk to combine.
Add Dry to Wet: Add your dry ingredients to the wet ingredients, mixing on low speed and incorporating ½ cup at a time until just combined. Don’t overmix your batter.
Fold: Finally fold in your chopped andes mints, be gentle but make sure they are well combined.
Scoop: Scoop your cookie dough in heaping tablespoon circles with a cookie scoop and place them about 2” apart on your baking sheet slightly pressing flat.
Bake: Bake for 8-10 minutes, cookies should be slightly soft in the center but set around the edges. Pull them out of the oven and allow the cookies to finish baking on the hot pan for an additional 5 minutes before moving to a cooling wire rack.
Cool: Cool the cookies completely before frosting.
Make Mint Frosting
Whip: In a bowl with a hand mixer, whip the butter until light and fluffy.
Mix: Add in your peppermint, vanilla, and milk, mix to combine.
Add Powdered Sugar: Add in your powdered sugar, ½ cup at a time, combining completely in between each addition. Stop when you have reached your 2 ½ cups. If you need to add more powdered sugar do so in ¼ cup increments until your desired consistency has been reached. (note: your frosting should be thick enough to hold its shape and not spread, but be workable not dry)
Add Color: Add in your green food coloring, just a little at a time until you like the color
Frost: Allow your cookies to cool completely before you frost them.
Make Chocolate Ganache
Simmer: In a small saucepan over medium high heat, bring heavy whipping cream to a steady simmer.
Pour and Stir: Put your chocolate chips in a separate bowl. When your heavy whipping cream reaches a simmer, pour it over your chocolate chips and stir constantly with a rubber spatula until all the chocolate has melted.
Cool and Top: Allow the ganache to cool at least an hour before topping your cookies with it.
Put the Andes Mint Cookies Together
Frost: With your cookies completely cooled, spread your green mint frosting onto each one, mostly covering the surface of each.
Add Ganache: Take your chocolate ganache and spread a generous layer onto each mint frosted cookie, not completely covering the green layer.
Top with Andes Mints: Finally you can sprinkle some of your chopped Andes mints onto the top of each for a garnish. Enjoy!
Substitutions for Ingredients
Cookies are awesome, because changing a few ingredients can make an entirely new cookie. There is more than one way to make this delicious chocolate Andes mint cookies, here are a few tips for substituting ingredients.
Peppermint Essential Oil: If you don’t have peppermint extract or don’t want to use it, you can use peppermint essential oil. Make sure it is a high quality oil and is ok to be consumed. Peppermint oil is a little stronger than the extract, so you will want to use a little less. Make sure to taste the frosting as you go so it doesn’t end up tasting like toothpaste!
Gluten-Free Flour: Making these cookies gluten free is pretty straight forward. You substitute the flour for a gluten free blend. The most important thing would be to use a blend you are confident in using and have used in the past. If you use a good blend, you won’t need to add anything else to help the dough stick together.
Dark Chocolate Chips: For the ganache, if you want a darker and richer flavor of chocolate, you can use dark chocolate chips instead of semisweet. I really like a dark chocolate dessert, so I substitute them sometimes! You could also use milk chocolate chips if you wanted a lighter chocolate flavor.
Storing Leftovers
These cookies are so delicious, you probably won’t have any left over! If you need to make them ahead or store some for later, here are some tips for keeping these Andes mint cookie fresh.
On the Counter: Store the cookies in an airtight container laying flat and not stacked on top of each other. They will stay fresh for up to 5 days. The ganache will come off if you stack them, so try to store them with nothing touching the tops.
Other Cookies to Make
There are so many cookies that I say are my favorite, because they really are my favorite every time I take a bite. I can’t decide on just one! They all deserve a place in your recipe book, because I promise people will ask you for the recipe. I’ll share a few Christmas cookie recipes too, everyone wants a good cookie around the holidays, and they are so fun to give away!
These Andes mint cookies are chewy and soft, topped with a lovely mint frosting and silky chocolate ganache. Andes mint candies sit on top and melt into the cookie as you chew, making it the perfect bite every time!
Course Dessert
Cuisine American
Keyword Andes mint cookies, chocolate cookies, mint cookies
Prep Time 1hour30minutes
Cook Time 10minutes
Total Time 1hour40minutes
Servings 24cookies
Calories 464kcal
Author Alyssa Rivers
Ingredients
1cupunsalted butterroom temperature
¾cupbrown sugarpacked
¾cupgranulated sugar
2large eggs
2teaspoonsvanilla extract
½teaspoonmint extract
1 ¾cupsall purpose flour
¾cupunsweetened cocoa powder
1teaspoonbaking powder
1teaspoonsalt
1cupAndes mintsunwrapped and coarsely chopped
Mint frosting:
¾cupbutterroom temperature
3teaspoonsmint extract
1teaspoonvanilla
2tablespoonsmilk
2 ½ – 3cupspowdered sugar
Green food coloringjust enough to make it a light minty green.
Chocolate ganache:
8ouncessemisweet chocolate chipsabout 1 cup
1cupheavy whipping cream
Instructions
Preheat oven to 350℉ and prepare a baking sheet by lining it with parchment paper.
In a stand mixer fitted with the paddle, beat the butter and sugars together until they are light and creamy. About 3 minutes.
Add your eggs, vanilla, and peppermint into the butter mixture and mix until well combined, stopping to scrape the bowl down halfway through your mixing to ensure everything is well incorporated.
In a separate bowl, sift together your flour, cocoa powder, baking powder, and salt. Whisk to combine.
Add your dry ingredients to the wet ingredients, mixing on low speed and incorporating ½ cup at a time until just combined. Don’t overmix your batter.
Finally fold in your chopped andes mints, be gentle but make sure they are well combined.
Scoop your cookie dough in heaping tablespoon circles and place them about 2” apart on your baking sheet slightly pressing flat.
Bake for 8-10 minutes, cookies should be slightly soft in the center but set around the edges. Pull them out of the oven and allow the cookies to finish baking on the hot pan for an additional 5 minutes before moving to a cooling rack.
Cool the cookies completely before frosting.
Mint frosting:
In a bowl with a hand mixer, whip the butter until light and fluffy.
Add in your peppermint, vanilla, and milk, mix to combine.
Add in your powdered sugar, ½ cup at a time, combining completely in between each addition. Stop when you have reached your 2 ½ cups. If you need to add more powdered sugar do so in ¼ cup increments until your desired consistency has been reached. (note: your frosting should be thick enough to hold its shape and not spread, but be workable not dry)
Add in your green food coloring, just a little at a time until you like the color
Allow your cookies to cool completely before you frost them.
Chocolate ganache:
In a small saucepan over medium high heat, bring heavy whipping cream to a steady simmer.
Put your chocolate chips in a separate bowl. When your heavy whipping cream reaches a simmer, pour it over your chocolate chips and stir constantly with a rubber spatula until all the chocolate has melted.
Allow the ganache to cool at least an hour before topping your cookies with it.
Final assembly:
With your cookies completely cooled, spread your green mint frosting onto each one, mostly covering the surface of each.
Take your chocolate ganache and spread a generous layer onto each mint frosted cookie, not completely covering the green layer.
Finally you can sprinkle some of your chopped Andes mints onto the top of each for a garnish. Enjoy!
One of my favorite things to cook with is my cast iron skillet. I don’t use it hardly enough! It’s so useful and especially good for making desserts with. (You’ll have to check out this Dutch baby recipe I posted a few days ago!) This caramel apple skillet cake is one of my new favorite desserts to make in it, and honestly, just one of my new favorite desserts in general. It’s the best choice for a holiday dessert. You’re going to absolutely love it!
This caramel apple skillet cake is easy to make, and is bursting with fall flavors! The cake itself is made using brown sugar and sour cream. It’s amazingly moist and sweet! It’s also loaded with cinnamon and apple, making it perfect for the upcoming holiday season! What really brings this cake together, though, is the ooey-gooey caramel sauce on top. It’s just too good to resist.
Ingredients Needed
Here’s everything you need to make this swoon-worthy apple cake! I know it looks like a lot, but a lot of these ingredients are things you’ll already have in your pantry. See the recipe card below for exact measurements.
Skillet Cake
Butter: I used unsalted butter at room temperature so that the batter is smooth and free of any lumps.
BrownSugar: I used light brown sugar, but regular brown sugar will work too if that’s what you have on hand!
White Granulated Sugar: Gives this caramel apple skillet cake the perfect sweetness.
Eggs: I used large eggs. These will help bind all of the cake ingredients together!
VanillaExtract: I recommend using pure vanilla extract if you can because it will enhance the overall flavor of this cake.
Sour Cream: This is cake’s best friend! If you haven’t tried using it before, you really need to! Sour cream makes cake extra soft and moist.
Flour: All-purpose works just fine!
Baking Powder: Baking powder is a must-add because it keeps your cake from turning out hard and dense.
Salt: Salt is a flavor booster, so it will enhance the overall flavor of your cake.
Ground Cinnamon: For that perfect holiday flavor! You can also add nutmeg if you’d like.
Milk: I recommend using whole milk here because the high fat content will make your cake super moist.
Large Apples: I prefer using tart apples like Granny Smith in this cake, but you can also use sweet baking apples like Braeburn, Honeycrisp, or Gala.
Caramel Topping
Butter: For richness, creaminess, and flavor!
Milk: Again, use whole milk for best results. You can also use half and half to make the caramel topping creamier!
Confectioners’ Sugar: Powdered sugar adds sweetness and also a smooth texture.
Vanilla Extract: The flavors of vanilla and caramel go together perfectly!
Caramel: You can melt soft caramel candies or use caramel ice cream topping here. You can also make your own caramel sauce from scratch!
Chopped Apples: I used chopped Granny Smith apples for the topping.
How to Make Caramel Apple Skillet Cake
This cake is a delight. To really take things over the top we have a caramel apple glaze to pour over it. For this, you can use either store bought caramel ice cream topping, or you can make your own homemade caramel sauce. I love adding extra chunks of apple to the glaze, but you can leave them out if you prefer.
Preheat Oven: Preheat oven to 350 degrees.
Beat Butter: In the bowl of an electric mixer, beat the butter until creamy. Then add the sugars and mix until light and fluffy.
Add Wet Ingredients: Add the eggs and mix until combined. Then stir in the vanilla and sour cream.
Mix Dry Ingredients Separately: In a medium-sized mixing bowl combine the flour, baking powder, salt, and cinnamon, whisk together.
Combine: Slowly add half of the flour mixture to the wet ingredients. Mix gently until just combined. Pour in the milk, mixing slowly. Add the remaining flour mixture and mix gently to combine.
Add Apple Slices: Fold in the chopped apple.
Prepare Skillet: Spray your 10-inch cast iron skillet with non-stick baking spray, and pour in the batter.
Bake: Bake for about 45 minutes or until top is golden and a toothpick inserted in the center comes out clean.
For the Caramel Topping:
Melt Butter: Add the butter and milk to a small bowl, heat in microwave until the butter is melted.
Mix in Remaining Ingredients: Stir in the powdered sugar, vanilla, and caramel until smooth (if you have bits of powdered sugar in the topping run through a fine mesh sieve if needed) Stir in the chopped apple.
Add Caramel Glaze: Pour the caramel apple topping over the top of the cooled cake in an even layer prior to serving. Enjoy!
Tips and Serving Suggestions
Here are a few simple ways to take this caramel apple skillet cake to the next level! If you make this for the holidays, it’s sure to be a hit.
Use Prepackaged Caramel: For easy prep, use a simple caramel dip that you would use with apples or ice cream for your topping!
Serve à la Mode: Top this cake with some vanilla ice cream and it’s a perfect fall dessert! If you make double the amount of glaze in the recipe then you will have extra you can drizzle over the ice cream too. Just in case you need a little more caramel apple flavor. Whipped cream on top is a great choice, too!
Toppings: Some of my favorite things to add to this caramel apple skillet cake are chopped walnuts and pecans. They taste great with the flavors of both caramel and apple!
Use Dark Brown Sugar: If you want your caramel topping to have a deeper flavor, swap out light brown sugar for dark brown sugar.
Storing Leftover Cake
If you have any leftovers of this amazing caramel apple skillet cake, it’s best to keep them in the fridge! This way, the cake stays nice and fresh and you can enjoy it throughout the week when you get a sweet tooth.
In the Refrigerator: Cover with plastic wrap or store in an airtight container for 3-4 days.
Looking for More Apple Desserts?
I’ve got you covered! Here are a few of my favorites. Apple desserts are essential for the holidays, and always a hit with everyone! Branch out from apple pie (even though I do love me a good homemade apple pie!) and try a few of these recipes instead for the upcoming holiday season!
Caramel apple skillet cake is light and fluffy and topped with a decadent caramel apple glaze. It’s the perfect holiday dessert!
Course Dessert
Cuisine American
Keyword caramel apple cake, caramel apple skillet cake, caramel apple skillet cake recipe
Prep Time 10minutes
Cook Time 45minutes
Total Time 55minutes
Servings 8
Calories 268kcal
Author Alyssa Rivers
Ingredients
3/4cupunsalted butterroom temperature
3/4cuplight brown sugar
3/4cupwhite granulated sugar
3large eggs
1 1/2teaspoonvanilla extract
2/3cupsour cream
1 3/4cupall purpose flour
1 1/2teaspoonbaking powder
1teaspoonsalt
1teaspoonground cinnamon
2/3cupof milk
2 1/4cups peeled and chopped tart applesapprox 2 large apple
Caramel Topping
3tablespoonsbutter
3tablespoonsmilk
1 cuppowdered sugar
1/2teaspoonvanilla extract
3tablespooncaramel
1/2cuppeeled and chopped tart apple
Instructions
Preheat oven to 350 degrees.
In large mixing bowl beat the butter until creamy. Add the sugars and mix until light and fluffy.
Add the eggs and mix until combined. Stir in the vanilla and sour cream.
In a medium size mixing bowl combine the flour, baking powder, salt, and cinnamon, whisk together.
Slowly add half of the flour mixture to the wet ingredients. Mix gently until just combined. Pour in the milk, mixing slowly. Add the remaining flour mixture and mix gently to combine.
Fold in the chopped apple.
Spray the cast iron skillet with non stick baking spray, and pour in the batter.
Bake for about 45 minutes or until top is golden and a toothpick inserted in the center comes out clean.
Caramel Topping
Add the butter and milk to a small bowl, heat in microwave until the butter is melted.
Stir in the powdered sugar, vanilla, and caramel until smooth (if you have bits of powdered sugar in the topping run through a fine mesh sieve if needed) Stir in the chopped apple.
Once the cake is cooled carefully run a knife along the edge and turn over to remove the cake.
Pour the caramel apple topping over the top of the cooled cake prior to serving.
This Butter Pie Crust is the most tender and flaky crust you’ll ever make! It’s made from just four ingredients and will make the perfect base for all of your pies this holiday season.
I love a good pie! In fact, it’s one of my favorite desserts. I like ’em every way! Cold, hot, baked, or no-bake, give me a pie and I’ll eat it! This also means I have tons of pie recipes you need to try out! You’ve got to try this classic Chocolate Pie, this “dump everything in a blender and bake” Impossible Pie, and this perfect for any occasion Fresh Strawberry Pie!
All Butter Pie Crust
I’ve said it before and I’ll say it again, I LOVE PIE! It’s the perfect dessert. And the perfect dessert deserves the PERFECT pie crust, and this butter pie crust is it! It is so simple to whip up, and has a delicious buttery flavor that everyone always compliments. It is perfect for any filling, whether you like your classic pumpkin pie for Thanksgiving or want to try something different, like a German chocolate pie or a strawberry rhubarb. Whatever your filling, this crust is the perfect match!
This butter pie crust (sometimes called all butter pie crust) is made with only butter, so you won’t have to worry about grabbing shortening. You make it the same way you do a traditional pie crust. I love this recipe because it always gets tons of compliments, and honestly, it’s one of the easiest crusts to make! It is also the perfect kind of crust for a beautiful lattice or double-crusted pie.
Ingredients
This pie crust is one of my favorites because it is so simple and only takes 4 ingredients to make a flaky and delicious pie crust. It always perfectly browns on top and has great structure, but still melts in your mouth. You are going to love it! Find the exact measurements below in the recipe card.
All-Purpose Flour: Your regular pantry flour will work great! Because this pie crust only has a few simple ingredients, the better quality flour you have, the better it will taste!
Salt: Salt brings out all the lovely flavors in this pie crust.
ColdButter: You will want to use unsalted butter since you are already adding salt to the crust. It should be nice and cold, you could even freeze it.
Cold Water: The water should actually be ice cold, so drop some ice in the bowl before using it to make sure it’s the right temperature.
Let’s Make the Crust!
This butter pie crust recipe is so easy! I make it all the time, and every time I do people are asking me for my pie crust recipe. It’s so simple and you will become the pie crust expert after people taste your pies.
Pulse: Using a food processor with the metal blade attachment, pour flour salt and butter cubes in. Pulse until mixture is the texture of coarse meal. While you are pulsing the food processor, add ice water through the feed tube. Process until clumps form, don’t let it form one solid ball.
Roll: On a floured surface, roll to an 11” circle with a rolling pin, press pie dough into pie plate and trim dough to your liking.
Refrigerate: Prick bottom and sides with a fork or toothpick and chill in refrigerator until firm, about 30 minutes in the fridge, or 15 minutes in the freezer.
Bake: If you’re wanting pie crust on the top of the pie, double the recipe, roll two separate rounds, fill your pie with desired filling and top with your second round of dough. Bake according to the filling’s instructions.
Blind Bake: If your pie crust needs to be blind baked, bake the crust in an oven preheated to 425℉ until golden and crisp, about 15 minutes. To prevent shrinking, line it first closely with foil and fill with dried beans or pie weights.
Tips for Making Butter Pie Crust
This crust is easy peasy! You are going to love this recipe, and it will definitely become your go-to pie crust. I use it every year and can’t believe it took me this long to share it with you! Here are some tips I’ve learned over the years that will make you an instant pro.
Blending the Dough: Don’t overwork this dough or it will become tough and not flaky once baked. You also will run the risk of getting the butter too warm, which means the fat in the butter won’t have a chance to make the crust flaky like you want it. It is so important that the butter stays cold and crumbly! Make sure you touch the dough as little as possible with your hands, since your hands are warm and will melt the dough quickly.
Keep It Cool: The dough should be kept as cool as possible, I recommend refrigerating after lining the pan with the dough before baking. This will ensure you get a flaky pie crust! It will also help the pie crust stay in shape without shrinking or expanding.
Making Pie Crust Without a Food Processor: People have been doing it forever! And every once in a while, I love doing it too. Follow these same instructions, but instead of putting your ingredients in the food processor, you will put them into a large bowl. Use a pastry cutter to cut in the ingredients, it will act like the blades of the food processor.
Storing Homemade Pie Crust
If you are making this butter pie crust ahead of time, that is a great idea! It will be a great time saver and less dishes to clean on the day of your gathering. Here are some tips to store your pie crust!
In the Refrigerator: You can store your uncooked pie dough in a ball wrapped in plastic wrap in the refrigerator for up to 3 days. You will want to bake it before the 3 days are up or it may become dry.
In the Freezer: Store your uncooked pie dough either in a dough ball wrapped in plastic wrap or rolled out and pressed into a tin pie pan and covered. It will last up to 3 months. Allow the crust dough to thaw in the fridge before rolling it out.
Pie Recipes
Looking for a great pie recipe? Whether it’s for the holidays or a family gathering, I’ve got all the best recipes for your next party. I love pie, so these recipes are near and dear to my heart. I can’t wait for you to try them!
This Butter Pie Crust is the most tender and flaky crust you'll ever make! It's made from just four ingredients and will make the perfect base for all of your pies this holiday season.
Course Dessert
Cuisine American
Keyword butter pie crust, homemade pie crust
Prep Time 20minutes
Cook Time 25minutes
Total Time 45minutes
Servings 1crust
Calories 614kcal
Author Alyssa Rivers
Ingredients
1 1/3cupsall-purpose flour
½teaspoonsalt
1stick unsalted butterchilled and cut into 8 pieces
¼cupice water
Instructions
Using a food processor with the metal blade attachment, pour flour salt and butter in. Pulse until mixture is the texture of coarse meal. While you are pulsing the food processor, add ice water through the feed tube. Process until clumps form, don’t let it form one solid ball.
On a floured surface, roll to an 11” circle, press into pie pan and trim dough to your liking.
Prick bottom and sides with a fork or toothpick and refrigerate until firm, about 30 minutes in the fridge, or 15 minutes in the freezer.
If you’re wanting pie crust on the top of the pie, double the recipe, roll two separate rounds, fill your pie with desired filling and top with your second round of dough. Bake according to the filling’s instructions.
If your pie crust needs to be blind baked, bake the crust in an oven preheated to 425℉ until golden and crisp, about 15 minutes. To prevent shrinking, line it first closely with foil and fill with dried beans or pie weights.
These delicious cheesecake cookies will be your new favorite dessert! They are soft cookies topped with a sweet cream cheese mixture and garnished with your favorite berries. Good luck stopping at just one!
I love a good cookie, especially one that I can use all year round and for any occasion! I haven’t found a cookie that I don’t like yet, and I intend to keep it that way! For some more delicious cookie recipes that your family will go crazy over, try out these classic Oatmeal Chocolate Chip Cookies, these delicious Texas Sheet Cake Cookies or my personal favorite, these Butter Pecan Cookies!
What are Cheesecake Cookies?
The name describes them perfectly! I love cheesecake, and I love cookies. If you combine your favorite soft and delicious cookie with the creamy cheesecake filling we all love… Well, that is precisely what this cookie is! It’s the best of both worlds, and my mouth waters just thinking about it!
Not only do these cheesecake cookies taste insanely delicious, but they are easy to make! The recipe uses pantry staple ingredients, so all that you need fresh from the store is some berries of your choice. I love the combination of blueberries and raspberries but feel free to add on top whatever you love! These cookies are great to make festive for any occasion.
Ingredients in Cheesecake Cookies
As I said before, these cookies use simple, pantry staple ingredients, which only means one thing… You should have all of the ingredients on hand to make these whenever you want! Check out the recipe card at the bottom of the post for exact ingredient measurements.
Cookie Ingredients
Butter: I used unsalted butter that is at room temperature for this recipe.
Granulated Sugar: This sweetens the cookies right up and goes great with the tangy cream cheese filling.
Brown Sugar: I love the deep and delicious flavor that brown sugar brings to this recipe.
Vanilla Extract: Adding a splash of vanilla extract adds a subtle but delicious flavor.
Salt: The salt enhances all of the flavors in the cookie.
Eggs: I always use large eggs when I am baking.
Flour: I used all-purpose flour in these cheesecake cookies.
Baking Soda: This helps the cookies stay soft and not go flat.
Cheesecake Filling
Cream Cheese: Let your cream cheese sit out and come to room temperature before making the filling.
Egg Whites: This helps keep the integrity of the color and also helps maintain a creamy texture.
Vanilla Extract: This adds a splash of flavoring.
Powdered Sugar: The sweet sugar dissolves and sweetens up the tangy cream cheese for these cheesecake cookies.
Toppings
Berries: I love using blueberries and raspberries, but you could put on any toppings that you love and they will go great with these cookies.
How to Make Cheesecake Cookies
Get ready to make a super easy dessert that is sure to impress your guests! This is an elegant cookie, and once you top it with some fresh berries, it will be fit to serve for any occasion!
Prepare Dough
Prep: Prepare two baking pans by lining them with parchment paper and lightly spraying them with nonstick spray.
Mix, Scrape, Mix: In a stand mixer fitted with the paddle attachment, whip your butter, granulated sugar, and brown sugar together until light and fluffy, about 3 minutes. Add your vanilla, salt, and eggs. Mix to combine well, scrape down the bowl and mix for another few seconds.
Sift and Whisk: Sift together your flour and baking soda in a separate large bowl. Whisk to combine. With the stand mixer on low, gradually add in your flour mixture until just combined. Scrape the sides of the bowl and paddle and mix for an additional few seconds.
Scoop and Chill: Scoop your cheesecake cookie dough onto your prepared baking sheets, about two tablespoon-size rounds, and gently flatten and create an indent with the back of a spoon. Once all the cookie dough is prepared, allow the unbaked cookies to chill in the fridge for 30 minutes.
Fill Cookies and Bake
Whip Filling: In a medium bowl with a hand mixer, whip together your cream cheese, egg white, and vanilla. Once well combined, add in your powdered sugar gradually until completely mixed in.
Preheat Oven: Preheat your oven to 350 degrees Fahrenheit.
Fill Cookies: When the dough is chilled and ready, fill each indent with the cream cheese mixture, about 1 tablespoon. Slightly spread the cream cheese around the inside of each cheesecake cookie so it’s not just a mound of filling.
Bake: Bake for 10-15 minutes. The cheesecake filling should barely be set, and the cookies develop a little color.
Cool on Rack: Remove from the oven and allow the cookies to finish baking on the pan for at least 5 minutes before cooling on a cooling rack.
Variations
Just like all cookies and cheesecakes, there are so many different variations and kinds that you can make! Change up the flavors, add different toppings and make these cookies everything you want them to be!
Flavors: Instead of vanilla, add a different flavor of extract to either the filling or the cookie itself. I always love lemon, orange, or almond, but the possibilities are endless.
Toppings: Using fresh berries is a classic cheesecake topping but try out some m&m’s, sprinkles, mini chocolate chips, white chocolate chips, dried fruit, or some nuts!
How to Store Leftovers
You may just want to double the batch on these cookies… they are that good! They store well as leftovers, so you can make them ahead of time and enjoy them all week.
In the Refrigerator: Once your cookies have cooled, then you can place them in an airtight container and store them in your fridge. They will last for about four days.
More Delicious Cheesecake Recipes
Who says that cheesecake can’t be used in cookies, brownies and other desserts. If you know me, then you know that I LOVE anything cheesecake. And I mean anything! Check out these other delicious cheesecake desserts.
These delicious cheesecake cookies will be your new favorite dessert! They are soft cookies topped with a sweet cream cheese mixture and garnished with your favorite berries. Good luck stopping at just one!
Course Dessert
Cuisine American
Keyword cheesecake cookie recipe, cheesecake cookies
Prep Time 45minutes
Cook Time 15minutes
Total Time 1hour
Servings 24cookies
Calories 196kcal
Author Alyssa Rivers
Ingredients
Cookie Ingredients
¾cupunsalted butterroom temperature
⅓cupgranulated sugar
¾cuppacked brown sugar
2teaspoonsvanilla extract
1 ½teaspoonssalt
2large eggs
2 ½cupsall purpose flour
½teaspoonbaking soda
Cheesecake Filling
10ouncescream cheeseroom temperature
1egg white
1teaspoonvanilla extract
⅓cuppowdered sugar
Toppings
blueberries
raspberries
Instructions
Prepare two baking pans by lining them with parchment paper and lightly spraying them with nonstick spray.
In a stand mixer fitted with the paddle attachment, whip your butter, granulated sugar, and brown sugar together until light and fluffy, about 3 minutes. Add your vanilla, salt, and eggs. Mix to combine well, scrape down the bowl and mix for another few seconds.
In a separate bowl, sift together your flour and baking soda. Whisk to combine. With the stand mixer on low, gradually add in your flour mixture until just combined. Scrape the sides of the bowl and paddle and mix for an additional few seconds.
In a medium bowl with a hand mixer, whip together your cream cheese, egg white, and vanilla. Once well combined, add in your powdered sugar gradually until completely mixed in.
Scoop your cookie dough onto your prepared pans, about two tablespoon-size rounds, and gently flatten and create an indent with the back of a spoon. Once all the cookie dough is prepared, allow the unbaked cookies to chill in the fridge for 30 minutes.
Preheat your oven to 350 degrees Fahrenheit.
When the dough is chilled and ready, fill each indent with the cream cheese mixture, about 1 tablespoon. Slightly spread the cream cheese around the inside of each cookie, so it’s not just a mound of filling.
Bake for 10-15 minutes. The cheesecake filling should barely be set, and the cookies develop a little color.
Remove from the oven and allow the cookies to finish baking on the pan for at least 5 minutes before cooling on a cooling rack.
Sweet and silky Powdered Sugar Glaze is the perfect topping for your baked goods and desserts. It is so simple to make with just 3 ingredients and will be the perfect addition to your goodies!
I love baking! And who doesn’t love a baked good with a topping? I know my favorite part of a cake is the frosting or the filling, which is why I absolutely love making this powdered sugar glaze for the top of my blueberry lemon pound cake, this gooey and delicious monkey bread, or this fun and different banana coffee cake.
Powdered Sugar Glaze Recipe
If you are looking for an easy way to add sweetness and flavor to your desserts, you’ve come to the right recipe! Powdered sugar glaze takes minutes to whip up, and this glossy topping goes great with so many things. I’ve definitely made a fewlemon pound cakes in my time, and they just wouldn’t be the same without this sugary glaze. It has a powdered sugar base which is what makes it so sweet and smooth. You can add a little orange juice as well to give it more flavor.
You can use it on top of lots of things! This glaze is perfect for homemade doughnuts or apple fritters, both are easy to make and so delicious! I prefer cream cheese frosting on my cinnamon rolls, but this glaze is great for pouring on top of them too! Whether you put it on a bundt cake, cookies, or muffins, you’ll love this easy icing!
Ingredients
This powdered sugar glaze is so simple and made from ingredients you already have on hand. It literally takes minutes to put together and you’ll be so glad you know how to make it. It’s a great one to have in your recipe book! You can find exact measurements below in the recipe card.
Powdered Sugar: This is a must! It’s the base of this glaze and because the sugar is so fine, it will melt and blend together to make a silky and shiny glaze.
Whole Milk: Whole milk makes this glaze so tasty, and helps everything come together smoothly.
Clear Vanilla Extract or Almond Extract: If you use a dark colored extract, it will make the glaze off-white. If you want it to be beautifully white, you will need to get a clear extract. If you can’t find it at your local grocery store, you can find it on Amazon!
How to Make Powdered Sugar Glaze
Powdered sugar glaze is so simple, you can’t get it wrong! You can adjust your glaze by adding more or less powdered sugar until it is the consistency you want it.
Add Ingredients: In a medium-sized bowl add the powdered sugar, 3 tablespoons milk, and vanilla into the bowl.
Whisk: Slowly whisk together until the glaze is smooth and reaches desired consistency. If it is too thick then add more liquid one teaspoon at a time.
How to Make Glaze Without Powdered Sugar
Usually, powdered sugar has corn or potato starch in it to keep it from getting clumpy and sticking together. Some people with allergies may not be able to eat powdered sugar. This tip is for you! You can still make a delicious glaze with a substitute.
Use Granulated Sugar: You will have to heat it over the stove to get the bigger granules of sugar to melt, but it still makes a great glaze! You will need a little flour to help it thicken up, and some people add some butter as well.
Use Brown Sugar: You can use brown sugar instead of powdered sugar. Instead of heating it over the stove to get it to melt, you can actually blend it in the blender! Once it’s really fine, then you can add it to a bowl with the milk and vanilla and whisk until smooth.
Storing Leftover Glaze
You can store your leftover powdered sugar glaze for days to come using these simple tips!
On the Counter: Whether it is atop of a baked good or stored on it’s own, you can keep it in an airtight container on the counter for up to 3 days. You can keep it longer for that, but it really is best fresh and I recommend making a fresh batch when you need it.
Yummy Desserts
If this recipe has you thinking about all of the delicious desserts you need to make, I want to share a few more of my very favorites! They are perfectly sweet and always hit the spot. You’ll want to try these out!
Sweet and silky Powdered Sugar Glaze is the perfect topping for your baked goods and desserts. It is so simple to make with just 3 ingredients and will be the perfect addition to your goodies!
Course Dessert
Cuisine American
Keyword powdered sugar glaze
Prep Time 5minutes
Cook Time 0minutes
Total Time 5minutes
Servings 8
Calories 122kcal
Author Alyssa Rivers
Ingredients
2cupspowdered sugar
3-4tablespoonswhole milk
1teaspoonclear vanilla extract,or almond extract
Instructions
In a medium sized bowl add the powdered sugar, 3 tablespoons milk, and vanilla into the bowl.
Slowly whisk together until the glaze is smooth and reaches desired consistency. If it is too thick then add more liquid one teaspoon at a time.
Not only is this gluten-free pie crust buttery and delicious, but it only takes 4 simple ingredients to make! It’s also keto-friendly, making it the perfect diet-conscious choice for Thanksgiving!
The best pies start at the crust. I love making my own from scratch because one, it’s a lot easier than you’d think, and two, they taste a million times better! This holiday season, try my grandma’s perfect pie crust and check out this guide to blind baking to ensure your pies turn out perfectly!
The Best Gluten-Free Pie Crust Recipe
Pie is one of the best things about Thanksgiving, and you should be able to enjoy it even if you have a gluten-free diet! This gluten-free pie crust gives you the best of both worlds. It’s still golden brown and buttery, but made with almond flour to make it diet-friendly! And for those of you looking for something keto as well, consider this your lucky day. Almond flour is naturally low-carb!
This gluten-free pie crust is super easy to make. And did I mention you only need 4 simple ingredients to whip it up? It’s the answer to all of your Thanksgiving baking needs! This crust is so buttery and flaky and a must-make for the holidays. You may even like it more than a traditional crust! Use it with your favorite pie recipe, you won’t be able to get enough.
Ingredients You’ll Need
I mean, does it get any simpler than this? As long as you’ve got some almond flour, the rest of the ingredients needed to make this gluten-free crust are probably in your pantry right now! Note: all measurements can be found below in the recipe card.
Almond Flour: Be sure to use almond flour and not almond meal. They have a different consistency. Also, the finer the flour the better! I used ultra-fine almond flour so that my crust turned out lump-free.
Salt: You just need a pinch to keep your pie crust from tasting bland.
Butter: Since we add salt separately, I used unsalted butter here.
Large Egg: One large egg helps to bind all of the ingredients together!
How to Make a Gluten-Free Pie Crust
It only takes 45 minutes from start to finish! This easy gluten free almond flour pie crust recipe is definitely one to keep on hand. It’s so easy but turns out perfectly every time. Gluten sensitivity or not, this is something that the whole family will be able to enjoy.
Preparing the Dough
Prepare Pie Dish, Preheat Oven: Lightly grease a pie pan with cooking spray or butter and set aside. Preheat your oven to 350℉.
Combine Ingredients: In a large bowl mix your dry ingredients- almond flour and salt. Then add in your melted butter and egg. With a hand mixer, mix all the ingredients together. Once it has all come together knead the mixture by hand a bit to bring it all into a big ball.
Roll Out: Lay one sheet of parchment on a flat surface and place the dough on top, press flat and lay another sheet on top and roll dough out into a circle that will fit your pie pan.
Add to Pan: Remove the top sheet and place the dough in the pie pan, dough side down. Once you have it centered on the pie pan, remove the other sheet of wax paper.
Shape: It is normal for your crust to fall apart at this step, this is when you will press the dough into the pan evenly until all the pan is covered. At this point you can make a decorative border.
Baking
Bake: Poke around the bottom of your gluten-free pie crust with a fork, and bake for 15-20 minutes with a crust shield covering the edges. Crust should be a golden color when done.
Par-Bake if Needed: If you are filling the pie with a filling that needs to be baked in the crust, par-bake the crust for about 10 minutes, then remove the crust from the oven, fill and bake according to the filling’s instructions.
Do I Need to Use Pie Weights?
Almond flour is a bit more dense than regular flour, so it tends to hold its shape better. Using pie weights is optional! If you want your gluten-free pie crust to be as perfect as possible, you can use pie weights, uncooked rice, or dried beans in the bottom to keep it from rising or cracking while it bakes.
Pie Recipes to Try
Now that you have this delicious gluten free pie crust ready to go, all you have to do is add a tasty filling! This gluten-free pie crust works great for both cream and fruit pies. Here are a few of my favorite recipes to follow if you need some Thanksgiving dessert inspiration! Find more of my favorite pie recipes here.
From baking tips to substitutions, here are a few ways to perfect your gluten-free pie crust. It’s so flaky, buttery, and delicious! You’re going to absolutely love it!
Use as a Single-Crust: This crust works best as a bottom crust. I recommend using this with a pie that won’t require a crust on the top. (Coconut cream pie, I’m looking at you!)
Make it Dairy-Free: You can replace the butter with coconut oil for a dairy-free option.
Add Sweetness: If you want to sweeten this pie crust you can add 1 tablespoon of sugar, or a sugar replacement.
Use a Food Processor: Instead of a hand mixer, you can use a food processor to achieve a nice, fine crumb. This blends all the ingredients together easily.
How Long Does a Gluten-Free Pie Crust Last?
Good news is, this pie crust is great for making ahead! Whipping it up beforehand is great for alleviating some pressure on Turkey Day.
In the Refrigerator: Store covered with plastic wrap for up to 1 week.
In the Freezer: Store wrapped in plastic wrap or in an airtight bag or container for up to 3 months.
More Delicious Pie Recipes
Thanksgiving is almost here! If you haven’t solidified your dessert menu yet, here are a few last-minute ideas! They’re so delicious, make sure to save a piece for yourself before they get devoured by your friends and family!
Not only is this gluten-free pie crust buttery and delicious, but it only takes 4 simple ingredients to make! It’s also keto-friendly, making it the perfect diet-conscious choice for Thanksgiving!
Course Dessert
Cuisine American
Keyword gluten free almond flour pie crust, gluten free pie crust, gluten-free pie crust recipe
Prep Time 20minutes
Cook Time 25minutes
Total Time 45minutes
Servings 1crust
Calories 1735kcal
Author Alyssa Rivers
Ingredients
2cupsalmond flour
½teaspoonsalt
¼cupunsalted buttermelted
1large egglightly beaten
Instructions
Lightly grease a pie pan with cooking spray or butter and set aside. Preheat your oven to 350℉.
In a large bowl mix your almond flour and salt. Add in your melted butter and egg, with a hand mixer, mix all the ingredients together. Once it has all come together knead it by hand a bit to bring it all into a big ball.
Lay one sheet of parchment on a flat surface and place the dough on top, press flat and lay another sheet on top and roll dough out into a circle that will fit your pie pan.
Remove the top sheet and place the dough in the pie pan, dough side down. Once you have it centered on the pie pan, remove the other sheet of wax paper.
It is normal for your crust to fall apart at this step, this is when you will press the dough into the pan evenly until all the pan is covered. At this point you can make a decorative border.
Poke around the bottom of the crust with a fork, and bake for 15-20 minutes with a crust shield on covering the edges. Crust should be a golden color when done.
If you are filling the pie with a filling that needs to be baked in the crust, par bake the crust for about 10 minutes, then remove the crust from the oven, fill and bake according to the filling’s instructions.
Peppermint Meringue Lollipops are crunchy on the outside with a soft and chewy middle, and a peppermint flavor that is sweet and refreshing. They are the cutest dessert to grace your holiday table and are so fun to make with family and friends!
I love fun and unique desserts. It’s not often that I make the same dessert twice around the holidays, but sometimes I just can’t NOT make my absolute favorites. Every year, you will find me making Cherry Pie Bars, these chewy and soft Cream Cheese Snickerdoodles, and my famous Pumpkin Pie recipe.
Peppermint Meringue Lollipops
If you have never made meringue, you are going to love this recipe! I give you all the tips and tricks for this recipe to turn out perfectly. If you have made meringue, it might have been to top a lemon meringue pie. This meringue will have a different texture because you will be baking it in the oven. Meringue is mostly egg whites that are whipped until they get nice and fluffy. You put them in a piping bag and pipe them into cute lollipops, and bake them in the oven. When you bite into the lollipop, a nice peppermint flavor fills your mouth! The meringue is crunchy on the outside, and then melts into a soft and chewy dessert. It’s so fun to eat!
These peppermint meringue lollipops would go so great with a nice cup of hot chocolate! They would also be fun as a centerpiece on your holiday dessert table or on a Christmas charcuterie board. They really are a fun treat to make with kids because watching the egg whites turn from liquid to foam is so cool. And piping them into different designs would be so fun to do together!
Ingredients
You will need a few simple ingredients to make these peppermint meringue lollipops. They are mostly egg whites, so get ready to use lots of eggs! Maybe you could make some creme brulee to use up all of those egg yolks! You can find exact measurements below in the recipe card.
Granulated Sugar: Your regular sugar pantry will work great!
Egg Whites: You will want to separate your egg yolks from whites. You can’t let any part of an egg yolk into your mixture or your meringue won’t turn out!
Lemon Juice: Fresh lemon juice is always best, but bottled will work.
Salt: A little salt will bring out all of the sweet flavors in this dessert.
Vanilla Extract: Vanilla extract adds a little flavor and also helps to bring out the sweet flavors in the meringue.
Peppermint Extract: This is where the peppermint flavor will come from!
Red Gel Food Coloring: A little red food coloring is how you will get the stripes of red to make the candy cane design.
Paper Straws: This is how you will hold your lollipops of course!
Peppermint Meringue Lollipop Recipe
Don’t be intimidated by meringue, you can totally make this! You are going to love the fun texture and delicious peppermint flavor when you bite into these lovely peppermint meringue lollipops. It is so fun to pipe them and watch the meringue come out a red and white mix. You don’t have to be good at piping to make cute little designs that everyone will love!
Make Meringue
Prep: Preheat the oven to 200℉ and line two baking sheets with parchment paper.
Simmer: Add 1 inch of water to a medium saucepan and bring to a slight simmer.
Whisk: In a heatproof bowl of a stand mixer, add the egg whites and sugar. Whisk together until combined and place over the simmering water, ensuring the bowl does not touch the water.
Whip: Whisk the egg whites and sugar constantly until the mixture reaches 140℉. Remove from the heat and fit on the stand mixer with the whisk attachment. Whip until soft peaks form.
Whip to Stiff Peaks: Add the lemon juice, salt, vanilla extract and peppermint extract. Whip until stiff peaks form. The meringue will begin to pull away from the sides of the bowl and when the whisk is removed, the peak will stand straight up. This can take a good 10-15 minutes of whipping at high speed.
Pipe Peppermint Meringue Lollipops
Prep Piping Bag: Prep your piping bags by either snipping the end for round piping or fitting with a large star tip. Use a toothpick to make 3 lines of red food gel coloring going up the inside of the piping bag, this will give the meringue the distinct red stripes of peppermint candies as you pipe it out.
Fill: Carefully spoon meringue into the piping bag and twist closed at the top, being careful to not overfill the bag (fill ½-⅔ of the way full)
Pipe: Pipe 4 small dots of meringue under the four corners of the parchment paper and press down. This will prevent the parchment from blowing up and sticking to your meringue pops as they bake.
Add Straw: Use additional dots of meringue to adhere the paper straws to the parchment, leaving plenty of space between them to allow you to pipe your peppermint designs.
Design: Pipe the designs of your choice over the tops of the straws, letting them be ½-¾ inch thick.
Bake: Bake for 1-½ to 2 hours, until the outsides of the lollipops are crisp to the touch.. Turn off the oven and let the pan cool in the oven as it cools. Once the pan is completely cooled to the touch, remove from the oven.
Store: Gently remove the lollipops from the pan, which is best done by handling the meringue itself instead of lifting from the straw end. Store in an airtight container or serve immediately. Do not refrigerate or leave uncovered otherwise you risk the meringue becoming tacky and weepy.
Tips for Making Meringue Lollipops
If you have ever watched a baking show, you know that meringue can be a little tricky. But it’s not impossible! And it isn’t hard either, you just have to pay attention to the details. So here are some tips to help make your peppermint meringue lollipops a huge success!
Don’t Boil Water: Keep the water in the pan at just below simmering. If you let the water boil, you risk cooking the egg whites and ending up with scrambled eggs instead of the beginnings of meringue.
Use A Thermometer: When cooking the sugar and egg whites, use a thermometer to ensure the mixture reaches 140℉. The sugar will be completely dissolved at that point and the meringue will be very stable for piping and baking.
Take It Easy On The Peppermint: Peppermint is a very assertive flavoring, so it’s easy to add too much and the flavor becomes overpowering. If you like it a little less intense in peppermint flavor, start by adding ½ teaspoon instead of the full 1 teaspoon. Taste the meringue and the add a little more as needed. Having the marshmallow flavor of the meringue come through is a nice balance to the strong mint flavor.
Experiment With Designs: Planning what shapes to pipe for your lollipops is so fun! You can try tinting some of the meringue green and sprinkling Christmas sprinkles on top to make a Christmas tree, or keep with traditional peppermint shapes.
Storing Leftovers
On the Counter: Store your peppermint meringue lollipops in an airtight container for up to 2 weeks. Do not leave uncovered or refrigerate as the meringue will begin to weep and become very sticky and possibly melt.
Other Peppermint Recipes to Try
Peppermint is such a great flavor! I think a lot of people are afraid to make a dessert that tastes TOO minty, but these recipes are tried and true. They are always a hit and the perfect way to welcome in the holiday season!
Peppermint Meringue Lollipops are crunchy on the outside with a soft and chewy middle, and a peppermint flavor that is sweet and refreshing. They are the cutest dessert to grace your holiday table and are so fun to make with family and friends!
Course Dessert
Cuisine American
Keyword meringue, peppermint meringue lollipops
Prep Time 1hour
Cook Time 2hours
Total Time 3hours
Servings 8Lollipops
Calories 158kcal
Author Alyssa Rivers
Ingredients
1 ½cupsgranulated sugar
6large egg whitesroom temperature
¼teaspoonlemon juice
1pinchsalt
½teaspoonvanilla extract
1teaspoonpeppermint extract
Red gel food coloring
Paper straws
Instructions
Preheat the oven to 200℉ and line two baking sheets with parchment paper.
Add 1 inch of water to a medium saucepan and bring to a slight simmer.
In a heatproof bowl of a stand mixer, add the egg whites and sugar. Whisk together until combined and place over the simmering water, ensuring the bowl does not touch the water.
Whisk the egg whites and sugar constantly until the mixture reaches 140℉. Remove from the heat and fit on the stand mixer with the whisk attachment. Whip until soft peaks form.
Add the lemon juice, salt, vanilla extract and peppermint extract. Whip until stiff peaks form. The meringue will begin to pull away from the sides of the bowl and when the whisk is removed, the peak will stand straight up. This can take a good 10-15 minutes of whipping at high speed.
Prep your piping bags by either snipping the end for round piping or fitting with a large star tip. Use a toothpick to make 3 lines of red food gel coloring going up the inside of the piping bag, this will give the meringue the distinct red stripes of peppermint candies as you pipe it out.
Carefully spoon meringue into the piping bag and twist closed at the top, being careful to not overfill the bag (fill ½-⅔ of the way full)
Pipe 4 small dots of meringue under the four corners of the parchment paper and press down. This will prevent the parchment from blowing up and sticking to your meringue pops as they bake.
Use additional dots of meringue to adhere the paper straws to the parchment, leaving plenty of space between them to allow you to pipe your peppermint designs.
Pipe the designs of your choice over the tops of the straws, letting them be ½-¾ inch thick.
Bake for 1-½ to 2 hours, until the outsides of the lollipops are crisp to the touch.. Turn off the oven and let the pan cool in the oven as it cools. Once the pan is completely cooled to the touch, remove from the oven.
Gently remove the lollipops from the pan, which is best done by handling the meringue itself instead of lifting from the straw end. Store in an airtight container or serve immediately. Do not refrigerate or leave uncovered otherwise you risk the meringue becoming tacky and weepy.
