Category: Deserts

Salted caramel apple bars are ooey-gooey treats that have an amazing buttery shortbread crust and a soft and sweet caramel apple center!  This is one of the best desserts you will make this fall!

Try these yummy Salted Caramel Butter Bars or Dutch Caramel Apple Pie Bars too!  They are two buttery bars that deliver the perfectly sweet and salty caramel flavor that is so popular this time of year.

Salted Caramel Apple Bars Recipe

Fall is the time for apple recipes, and let me tell you, these salted caramel apple bars are so insanely delicious that they are worth every bite. I made this recipe just last week and that tiny square was worth every single calorie! These caramel apple bars are adapted from the Salted Caramel Butter Bars recipe. It’s one of my favorites on the website.

They start with a buttery shortbread crust. The center is salted caramel apple and the top is more buttery shortbread goodness. My very favorite part is the tiny hint of saltiness in these bars. Once you combine that sweet and salty taste with some delicious apples, the rest is history! These are sure to be a hit with your family!

Ingredients in Caramel Apple Bars

Just a few easy to work with ingredients blend together flawlessly to create this family favorite dessert bar.  The shortbread cookie crust is flaky and crumbly, while the center is filled with soft caramel coated apples. Check out the recipe card at the bottom of the post for exact measurements.

• Butter: Let the butter sit out for a few minutes and soften to room temperature. Use unsalted butter in this recipe.
• White sugar: This adds sweetness to the shortbread crust.
• Powdered sugar: The powdered sugar creates the melt-in-your-mouth texture in the shortbread.
• Vanilla Extract: I added this to both the shortbread and the caramel filling. This extract brings out all the flavors and adds its own buttery rich flavor.
• Flour: I used all-purpose flour in this recipe.
• Apples: Medium sized Granny Smith apples work best!
• Caramels: Unwrap soft caramel candies and melt them in the microwave for super quick and easy caramel.
• Whipping cream: This prevents the caramels from drying out as they melt.
• Coarse sea salt: Just a pinch is enough to add in that contrasting salty flavor.

Let’s Bake These Yummy Dessert Bars!

It’s easier than you think to bake these salted caramel apple bars from scratch.  They smell SO GOOD as they bake and they will get devoured right away!  The hardest part is letting them cool before cutting into them!

1. Prep: Preheat oven to 325 degrees Fahrenheit. Line a 9×13 pan with parchment paper or aluminum foil. Lightly spray with cooking spray.
2. Combine ingredients to form dough: In a large bowl, cream together butter, sugar, and powdered sugar. Add vanilla and beat until combined. Mix in the flour and combine until it forms a soft dough.
3. Add half of the dough to dish: Press half of the dough mixture into the bottom of a 9×13 dish and place the other half of the dough into the refrigerator. Bake in preheated oven for 15 minutes until they are light golden brown.
4. Mix caramel sauce: Remove the pan from the oven and melt the caramels, heavy cream and ½ teaspoon vanilla in the microwave for 1 minute. Stir together until smooth. Stir in the chopped apples. Pour evenly over the hot crust. Lightly sprinkle the coarse sea salt over the crust. I didn’t end up using the entire amount, just lightly sprinkle it evenly on top. You don’t want them too salty.
5. Add top layer of dough: Take the remaining dough out of the refrigerator and crumble over the top of the caramel.
6. Bake: Return the pan to the oven and bake for 25-30 minutes until filling is bubbly and the top is firm. Let them cool completely before cutting.

More Fall Apple Recipes

Don’t skimp on the apple recipes this fall! If you don’t know what to make, then I have got you covered with all of these delicious recipes. Apples are what make the fall season the absolute best and these recipes really take this season over the top!

Desserts

Caramel Apple Slab Pie

Desserts

Perfect Apple Pie

Desserts

Apple Dump Cake

Side Dishes

Cinnamon Apple Bread

Print

Salted Caramel Apple Bars

Salted caramel apple bars are ooey-gooey treats that have an amazing buttery shortbread crust and a soft and sweet caramel apple center!  This is one of the best desserts you will make this fall!

Course Dessert, Snack

Cuisine American

Keyword apple butter bars, caramel apple bars, caramel apple butter bars

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings 16 Bars

Calories 542kcal

Author Alyssa Rivers

Ingredients

• 2 cups butter softened
• 1 cup white sugar
• 1 and ½ cups powdered sugar
• 1 Tablespoon vanilla
• 4 cups flour
• 2 medium apples chopped (I used Granny Smith)
• 1 14 ounce bag caramels (unwrapped or 11 oz unwrapped Caramel Bits work great)
• ⅓ cup whipping cream
• ½ teaspoon vanilla
• 2 teaspoons coarse sea salt

Instructions

• Preheat oven to 325 degrees Fahrenheit. Line a 9×13 pan with parchment paper or aluminum foil. Lightly spray with cooking spray.
• In a large mixing bowl cream together butter, sugar, and powdered sugar. Add vanilla and beat until combined. Mix in the flour and combine until it forms a soft dough.
• Press half of the dough in the bottom of a 9×13 dish and place the other half of the dough into the refrigerator. Bake in preheated oven for 15 minutes.
• Remove the pan from the oven and melt the caramels, heavy cream, and ½ teaspoon vanilla in the microwave for 1 minute. Stir together until smooth. Stir in the chopped apples. Pour evenly over the hot crust. Lightly sprinkle the coarse sea salt over the crust. I didn’t end up using the entire Tablespoon. I just lightly sprinkle it evenly on top. You don’t want them too salty.
• Take the remaining dough out of the refrigerator and crumble it over top of the caramel. Return the pan to the oven and bake for 25-30 minutes until the filling is bubbly and the top is firm. Let them cool completely before cutting.

Notes

Updated on September 9, 2022

Originally Posted on October 13, 2014

Nutrition

Calories: 542kcal | Carbohydrates: 71g | Protein: 5g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 70mg | Sodium: 562mg | Potassium: 125mg | Fiber: 1g | Sugar: 43g | Vitamin A: 805IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 2mg

This decadent and delicious tiramisu cheesecake is creamy and will melt in your mouth with every bite. Trust me when I tell you that you will want to make this dessert every time you have guests!

If you know me, then you know that I LOVE cheesecake! It’s the perfect dessert that really is the perfect finishing touch on any meal. Try out some of my favorite cheesecake recipes like this New York Cheesecake, these Mini Cheesecakes, or this super unique Basque Cheesecake!

What is Tiramisu Cheesecake?

Get ready to eat the richest, most flavorful, and delicious cheesecake you have ever had. If you are a lover of tiramisu (or if you have never had it before!), then I cannot wait for you to try out this cheesecake. Tiramisu is an Italian dessert that is coffee flavored and topped with creamy mascarpone. It uses ladyfingers in the crust as well as in the filling, and these soak up all of the flavors. They are key to any tiramisu recipe!

This cheesecake is a twist on classic tiramisu because it has the flavor of tiramisu and is topped with mascarpone, but the middle is a creamy and delicious cheesecake. I mean, who can complain when you can combine the flavor of tiramisu with the delicious, creamy texture of cheesecake?! This is so delicious and elegant that you will want to bake it for every occasion.

Ingredients in Tiramisu Cheesecake

The ingredients in this tiramisu cheesecake recipe blend together and complement each other so well! I love any chance that I have to use ladyfingers because they bring such a delicious texture to any dessert. Check out the recipe card at the bottom of the post for exact measurements.

Crust

• Vanilla Wafer Cookies: These bring that sweet flavor to the crust.
• Ladyfingers: These are dry, which makes them perfect for a crust.
• Butter: I used unsalted butter in the crust.

Filling

• Cream Cheese: Let this soften up before you mix it in so that there aren’t any lumps.  
• Mascarpone Cheese: I like to let this come to room temperature so that it mixes in nicely and smoothly.
• Granulated Sugar: This adds in a sweet element to counter the tangy cream cheese.
• Espresso: Strong brewed espresso works best for this recipe.
• Kahlua: If you chose not to use alcohol, then you can substitute this with additional espresso.
• Vanilla Extract: This adds a splash of vanilla flavoring.
• Eggs: I always use large eggs when I am baking.  
• Ladyfingers: These have a dry texture, so they absorb a lot of flavors.
• Brewed Coffee: This adds to the classic coffee flavor of tiramisu.

Whipped Mascarpone Topping for Tiramisu Cheesecake

• Mascarpone: This ingredient should be chilled before you mix it in as the topping.
• Heavy Whipping Cream: Use this straight from the fridge. It adds a delicious and silky texture to the whipped topping.
• Powdered Sugar: The powdered sugar sweetens up the mascarpone and dissolves easily, creating a smooth base.
• Vanilla Extract: This adds some additional sweet flavoring to the tiramisu cheesecake.

How to Make Tiramisu Cheesecake

If you are doubting your ability to make a cheesecake from home, don’t! I know they sound intimidating, but once you do it once, you will never go back. Try this recipe out because not only is it delightful to the taste, but it’s not too difficult to make! Don’t get discouraged by the long instructions… I help you along every step of the way so that you can’t mess this up!

Crust

1. Prep: Preheat the oven to 325 degrees Fahrenheit. Prepare a 10-inch springform pan by spraying the sides with cooking spray and set aside.
2. Blend: In a food processor, blend the vanilla wafers and ladyfingers until they are fine crumbs, and then add the melted butter and pulse together. This should resemble damp sand.
3. Press: Pour the crumb mixture into the prepared springform pan and press evenly into the pan. Use the bottom of a flat glass or a flat measuring cup to really press it in well and get a nice, even crust.
4. Bake: Bake for 8 minutes and allow to cool completely.

Tiramisu Cheesecake Filling

1. Beat: Add the softened cream cheese to the mixing bowl of a stand mixer and beat with a paddle at medium/high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for 30 seconds more.
2. Combine and Scrape: Add the mascarpone and sugar and mix at medium/low speed until just combined. Scrape the bowl again and mix for 30 seconds.
3. Add Eggs: Add eggs and beat on low speed until combined, about 30 seconds-1 minute. Scrape the bowl again.
4. Mix until Smooth: Add espresso, Kahlua, and vanilla extract. Beat into the cream cheese mixture until just combined. At this point, your batter should be smooth and fairly runny.

Prepare The Pan

1. Wrap in Foil: Using 18-inch heavy-duty aluminum foil, carefully wrap the outside of the springform pan with four sheets of foil. You can use regular foil, but it may take a couple more sheets to ensure the water does not get into the pan.
2. Add to Roasting Pan: Place the wrapped pan in a deep roasting pan. You can alternatively use a baking sheet, so long as the sides are about 2 inches deep.
3. Add Batter: Add ½ of the cheesecake batter to the springform pan on top of the cooled crust. Quickly dip both sides of the ladyfingers into the brewed coffee and layer them across the cheesecake batter until it is mostly covered. Top with the remaining half of the cheesecake batter.

Bake The Tiramisu Cheesecake

1. Make Water Bath: Using very hot water, add water to the baking pan until it reaches halfway up the pan. Carefully move the pan to the center rack of the oven.
2. Bake: Bake for 1 hour before checking the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should be jiggly but not liquid. If it seems very liquidy still, give it 15 more minutes and check it again. 
3. Let Cheesecake Cool IN THE OVEN: Once the cheesecake is set yet still jiggly, turn the oven off but leave the cheesecake in the oven for another hour or so until the oven has cooled down. Resist the temptation to open the oven during this time! The purpose of this step is to allow the cheesecake to cool slowly as the oven cools. Doing this will prevent it from cracking, as one of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen.
4. Chill: Once the oven and the cheesecake are cooled, remove it from the oven. Then, carefully remove the foil lining the pan. Chill in the fridge for at least 6 hours.
5. Release: Before serving this tiramisu cheesecake, run a knife around the edge of the pan. This will ensure an easy release when the springform is removed.

Whipped Mascarpone Topping

1. Beat: In a large bowl, beat the cold mascarpone cheese until smooth. Slowly add in the heavy cream until incorporated and not lumpy. Scrape down the sides and bottom of the bowl as needed.
2. Whip: Add the powdered sugar and vanilla and switch to the whisk attachment. Whip the mixture until fluffy and medium-stiff peaks form.
3. Add to Cheesecake: Either smooth the cream or pipe it over the top of the chilled cheesecake and add onto it a quick dusting of cocoa powder. If waiting to serve, do not dust with cocoa powder until ready to serve.

More Cheesecake Recipes to Try

Once you master baking a cheesecake from scratch, you will want to make them ALL THE TIME. So start here with these other favorites of mine… They are insanely delicious and you won’t be able to pick a favorite!

Desserts

Basque Cheesecake

Desserts

Pecan Pie Cheesecake

Cheesecake

Mint Oreo Cheesecake

Desserts

Carrot Cake Cheesecake

Print

Tiramisu Cheesecake

This decadent and delicious tiramisu cheesecake is creamy and will melt in your mouth with every bite. Trust me when I tell you that you will want to make this dessert every time you have guests! 

Course Dessert

Cuisine American, Italian, Italian American

Keyword tiramisu cheesecake

Prep Time 1 hour

Cook Time 1 hour

Chill Time 6 hours

Total Time 8 hours

Servings 12 People

Calories 571kcal

Author Alyssa Rivers

Ingredients

Crust

• 30 vanilla wafer cookies
• 6 lady fingers
• ¼ cup unsalted butter melted

Filling

• 3 8- ounce packages cream cheese, softened
• 8 ounces mascarpone cheese, room temperature
• 1 cup granulated sugar
• ¼ cup strong brewed espresso
• ¼ cup Kahlua (may be substituted for additional espresso if choosing not to use alcohol)
• 2 teaspoons vanilla extract
• 4 large eggs, room temperature
• 12-14 ladyfingers
• ¾ cup brewed coffee

Whipped Mascarpone Topping

• 8 ounces mascarpone, cold
• 1 ¼ cup heavy cream, chilled
• ½ cup powdered sugar
• ½ teaspoon vanilla extract

Instructions

Crust

• Preheat the oven to 325℉. Prepare a 10-inch springform pan by spraying the sides with cooking spray and set aside.
• In a food processor, blend the vanilla wafers and ladyfingers until they are fine crumbs, and then add the melted butter and pulse together. This should resemble damp sand.
• Pour the crumb mixture into the prepared springform pan and press evenly into the pan. Use the bottom of a flat glass or a flat measuring cup to really press it in well and get a nice, even crust.
• Bake for 8 minutes and allow to cool completely.

Filling

• Add the softened cream cheese to the mixing bowl of a stand mixer and beat with a paddle at medium/high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for 30 seconds more.
• Add the mascarpone and sugar and mix at medium/low speed until just combined. Scrape the bowl again and mix for 30 seconds.
• Add eggs and beat on low speed until combined, about 30 seconds-1 minute. Scrape the bowl again.
• Add espresso, Kahlua, and vanilla extract. Beat until just combined. At this point, your batter should be smooth and fairly runny.

Prepare The Pan

• Using 18-inch heavy-duty aluminum foil, carefully wrap the outside of the springform pan with four sheets of foil. You can use regular foil, but it may take a couple more sheets to ensure the water does not get into the pan.
• Place the wrapped pan in a deep roasting pan. You can alternatively use a baking sheet, so long as the sides are about 2 inches deep.
• Add ½ of the cheesecake batter to the springform pan on top of the cooled crust. Quickly dip both sides of the ladyfingers into the brewed coffee and layer them across the cheesecake batter until it is mostly covered. Top with the remaining half of the cheesecake batter.

Bake The Cheesecake

• Using very hot water, add water to the baking pan until it reaches halfway up the pan. Carefully move the pan to the center rack of the oven.
• Bake for 1 hour before checking the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should be jiggly but not liquid. If it seems very liquidy still, give it 15 more minutes and check it again.
• Once the cheesecake is set yet still jiggly, turn the oven off but leave the cheesecake in the oven for another hour or so until the oven has cooled down. Resist the temptation to open the oven during this time! The purpose of this step is to allow the cheesecake to cool slowly as the oven cools. Doing this will prevent it from cracking, as one of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen.
• Once the oven and the cheesecake are cooled, remove from the oven and carefully remove the foil lining the pan. Chill in the fridge for at least 6 hours.
• Before serving, run a knife around the edge of the pan to ensure an easy release when the springform is removed.

Whipped Mascarpone Topping

• In a large bowl, beat the cold mascarpone cheese until smooth. Slowly add in the heavy cream until incorporated and not lumpy. Scrape down the sides and bottom of the bowl as needed.
• Add the powdered sugar and vanilla and switch to the whisk attachment. Whip the mixture until fluffy and medium-stiff peaks form.
• Either smooth the cream or pipe it over the top of the chilled cheesecake and dust it with cocoa powder. This cheesecake is best served right after topping. If waiting to serve, do not dust with cocoa powder until ready to serve.

Nutrition

Calories: 571kcal | Carbohydrates: 49g | Protein: 11g | Fat: 36g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 166mg | Sodium: 319mg | Potassium: 157mg | Fiber: 0.3g | Sugar: 33g | Vitamin A: 1166IU | Vitamin C: 0.2mg | Calcium: 179mg | Iron: 1mg

This pavlova has a light and crispy outside with a deliciously soft and chewy inside. Topped with a sweet cream topping and fresh fruit, it’s a dessert that will stand out at any gathering!

I love desserts that use fresh fruit! They are fun to make all year long, and I love that they add in a delicious flavor no matter what you top them on. Try out this gorgeous Strawberry Tart, this yummy Lemon Berry Trifle or this Mouth-Watering Fruit Pizza.

What is Pavlova

This incredibly beautiful cake was named after the Russian ballerina Anna Pavlova in the 1920s after her tour to Australia and New Zealand. It is a simple recipe that is often used at celebrations like birthdays or Christmas!

This delicious dessert is made from egg whites, and that’s how you get that delicious texture! The middle tastes like a marshmallow and is SO good! The meringue only uses five simple ingredients, and the topping is just as easy! Not only does this recipe have a delicious, sweet taste, but the fresh fruit on top really adds a fresh element that brings this cake to life. It’s a delicious dessert that will have all of your guests asking for another slice!

Ingredients in Pavlova

You will be so surprised to find out that this pavlova only uses five simple ingredients. And you probably already have all of them ready to go in your kitchen! Check out the recipe card at the bottom of the post for exact measurements.

• Egg Whites: Let your eggs sit out so that they can come to room temperature before you mix them in.
• Granulated Sugar: This adds a sweetness making it a delicious dessert!
• Cornstarch: This is what will help you achieve that crispy outside texture with the soft and chewy center on the inside.
• Lemon Juice: The lemon juice adds a bright flavor to the cake. Plus, the acidity helps the egg whites hold air so that they can form peaks!
• Vanilla Extract: Add a splash of vanilla for some delicious flavor!

Topping

• Heavy Whipping Cream: Keep this in your fridge until you are ready to use it. You want it as chilled as possible.
• Powdered Sugar: This dissolves easily, creating a deliciously smooth topping.
• Berries and Fruit: I love using raspberries, blueberries, blackberries, strawberries, and kiwi fruit to put on top of my pavlova!

How to Make This Pavlova Recipe

This pavlova is simple and easy, yet it looks like you are a professional baker! You MUST try this recipe out. It will impress all of your family and friends!

1. Preheat: Preheat the oven to 350℉.
2. Simmer: Place a medium pot with about 1 inch of water on the stove and bring to a very gentle simmer over low heat.
3. Whisk: In the bowl of a stand mixer, whisk together the egg whites and sugar. Place the bowl over the simmering water, ensuring that the water does not touch the bottom of the bowl, and whisk the mixture together until the sugar has dissolved completely.
4. Whip: Remove the bowl from the pot, turn off the stove and fit on the mixer with the whisk attachment. Whip until a meringue with medium stiff peaks forms.
5. Combine and Form Peaks: Add the cornstarch and mix until just combined. Add the lemon juice and vanilla and whisk until stiff peaks form.
6. Spoon the Meringue: Prepare a baking sheet with a sheet of parchment. If you want a perfect circle to use as a guide, trace a 8 or 9-inch cake pan onto the bottom of the parchment paper. Spoon the meringue into the center of the circle.
7. Shape: Spread the meringue around in the circle and use a spoon to create a bit of a well in the center. You can also use a spoon or spatula to shape the outside of the pavlova as desired.
8. Bake: Place the pan into the oven and immediately reduce the heat to 300℉. Bake for 1 hour before turning off the oven and letting it cool in the oven as the oven cools. I left mine in the oven overnight to make sure it cooled completely and didn’t get soggy before serving it the next day.

More Delicious Dessert Recipes

If you loved this delicious pavlova and are ready to try a few more dessert ideas then I have some that you must try! They are really yummy and ones that we make at my house quite often! Let me know which one ends up being your favorite… If you can even choose!

Desserts

Eclair Cake

Desserts

Apple Dump Cake

Desserts

Lemon Pudding Cake

Desserts

White Chocolate Raspberry Cheesecake

Print

Simple and Easy Pavlova

This pavlova has a light and crispy outside with a deliciously soft and chewy inside. Topped with a sweet cream topping and fresh fruit, it's a dessert that will stand out at any gathering! 

Course Dessert

Cuisine Australian

Keyword Pavlova

Prep Time 30 minutes

Cook Time 1 hour

Total Time 1 hour 30 minutes

Servings 8 People

Calories 348kcal

Author Alyssa Rivers

Ingredients

• 4 egg whites room temperature
• 1 ¼ cup granulated sugar
• 2 teaspoons cornstarch
• 1 teaspoon lemon juice
• ½ teaspoon vanilla extract

Topping

• 2 cups heavy whipping cream chilled
• ¼ cup powdered sugar
• Berries and fruit of choice

Instructions

• Preheat the oven to 350℉.
• Place a medium pot with about 1 inch of water on the stove and bring to a very gentle simmer over low heat.
• In the bowl of a stand mixer, whisk together the egg whites and sugar. Place the bowl over the simmering water, ensuring that the water does not touch the bottom of the bowl, and whisk the mixture together until the sugar has dissolved completely.
• Remove the bowl from the pot, turn off the stove and fit on the mixer with the whisk attachment. Whip until a meringue with medium stiff peaks forms.
• Add the cornstarch and mix until just combined. Add the lemon juice and vanilla and whisk until stiff peaks form.
• Prepare a baking sheet with a sheet of parchment. If you want a perfect circle to use as a guide, trace an 8 or 9-inch cake pan onto the bottom of the parchment paper. Spoon the meringue into the center of the circle.
• Spread the meringue around in the circle and use a spoon to create a bit of a well in the center. You can also use a spoon or spatula to shape the outside of the pavlova as desired.
• Place the pan into the oven and immediately reduce the heat to 300℉. Bake for 1 hour before turning off the oven and letting it cool in the oven as the oven cools. I left mine in the oven overnight to make sure it cooled completely and didn’t get soggy before serving it the next day.

Topping

• Just before serving, whip the cream and powdered sugar in a large bowl until soft peaks form.
• Spoon the whipped cream on top of the pavlova and top with fresh berries and fruit as desired. Serve immediately.

Nutrition

Calories: 348kcal | Carbohydrates: 37g | Protein: 3g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 67mg | Sodium: 41mg | Potassium: 83mg | Fiber: 0.01g | Sugar: 37g | Vitamin A: 875IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 0.1mg

If you have been wondering how to blind-bake a pie crust, you are in the right place! This pie crust is the perfect solution to any pie that you need a baked pie crust for (I’m looking at you, cream pies)! It’s perfectly flaky and delicious!

You can use this delicious pie crust for so many different pies. And since the holidays are just around the corner, this is a great recipe to have on hand! Try using this with this delicious Banana Cream Pie, this Perfect Coconut Cream Pie, or this delicious Key Lime Pie!

What is Blind-Baking?

Whether you’re using a premade or homemade pie crust, blind baking is going to ensure it doesn’t end up soggy. It’s a simple step that will take your homemade pies to the next level. By now, you’ve probably seen the term blind baking (also known as par-baking) scattered throughout pie recipes. This technique is used for baking a pie crust either partially or completely before any filling is added. As simple as it may seem, it’s a crucial step in making sure your pie crust is everything it should be; golden, flaky, and delicious as opposed to soggy and/or undercooked.

Don’t let blind baking intimidate you. It’s actually really easy! First, determine whether the kind of pie you’re making requires a partial or full-blind bake. (I’ll tell you the difference below!) From there, all you need is some parchment paper, a pie dish, and either beans or pie weights to start the process!

Pie Crust Ingredients

This list of ingredients is so short, and I bet that you already have everything on hand that you need to start baking your pie crust! Check out the recipe card at the bottom of the post for exact measurements.

• Pie Crust: You can buy a pre-made crust from the store or make your own using my grandma’s recipe!
• Parchment Paper: You will use this so that the pie weights (or beans) don’t stick to the uncooked crust)
• Pie Weights: These are to hold the pie crust down while it bakes. You can use uncooked, dried beans if you don’t have any pie weights!

How to Blind Bake a Pie Crust

Now that you’re familiar with the process, here are step-by-step instructions on how to get that perfectly golden, flaky pie crust!

1. Preheat: Preheat the oven to 425 degrees Fahrenheit and place the rack in the lower third of the oven.
2. Prep Crust: Using either a premade or homemade pie crust, roll out the pie dough and transfer it to a pie dish. You can then crimp the edge as desired. Prick (dock) the bottom of the crust a handful of times with a fork. Chill the crust in the freezer for 15-20 minutes.
3. Remove from Freezer: After your crust has chilled, remove it from the freezer. Then, line the center with parchment paper, making sure the parchment goes up the sides.
4. Add Pie Weights: Fill the parchment with ceramic pie weights. You may also use uncooked beans if you don’t have pie weights.
5. Bake: Bake for 15 minutes, until the edges of the crust, begin to brown. Carefully remove the crust from the oven and lift the parchment and pie weights out of the crust. Transfer the hot weights to a plate to cool. *Note: Stop here if you are only partially baking your crust.
6. Cook Until Golden Brown: Place the crust back in the oven and bake for 5-8 minutes, until the bottom of the pie crust is golden brown and cooked through.
7. Cool and add Filling: Remove the pie crust from the oven and let cool completely before adding the filling of your choice.

Delicious Pie Ideas

Now that you’re a blind baking pro, here are a few pie recipes to try out with that golden, tasty crust! Whether you want something light and fruity or creamy and indulgent, I’ve got you covered. For all of my fellow pie lovers out there, find my full list of recipes here!

Pie

The Easiest Fresh Strawberry Pie

Desserts

Banana Cream Pie

Desserts

Blueberry Lattice Pie

Desserts

Perfect Coconut Cream Pie

Print

How to Blind Bake a Pie Crust

If you have been wondering how to blind-bake a pie crust, you are in the right place! This pie crust is the perfect solution to any pie that you need a baked pie crust for (I'm looking at you, cream pies)! It's perfectly flaky and delicious!

Course Dessert

Cuisine American

Keyword how to blind bake a pie crust

Prep Time 15 minutes

Cook Time 8 minutes

Chill 15 minutes

Total Time 38 minutes

Servings 1 Pie Crust

Calories 777kcal

Author Alyssa Rivers

Ingredients

• 1 Pie Crust
• Parchment Paper
• Pie Weights or uncooked beans

Instructions

• Preheat the oven to 425℉ and place the rack in the lower third of the oven.
• Roll out the pie crust and transfer to a pie dish, crimping the edge as desired. Prick the bottom of the crust a handful of times with a fork. Chill the crust in the freezer for 15-20 minutes.
• Once the crust is chilled, remove from the freezer and line the center with parchment paper making sure the parchment goes up the sides.
• Fill the parchment with ceramic pie weights. You may also use uncooked beans if you don’t have pie weights.
• Bake for 15 minutes, until the edges of the crust begin to brown. Carefully remove the crust from the oven and lift the parchment and pie weights out of the crust. Transfer the hot weights to a plate to cool.
• Place the crust back in the oven and bake for 5-8 minutes, until the bottom is golden brown and cooked through.
• Remove the pie crust from the oven and let cool completely before adding the filling of your choice.

Nutrition

Serving: 8g | Calories: 777kcal | Carbohydrates: 83g | Protein: 10g | Fat: 44g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Sodium: 695mg | Potassium: 165mg | Fiber: 4g | Vitamin A: 2IU | Calcium: 32mg | Iron: 4mg

This easy-to-make strawberry cobbler is loaded up with fresh strawberries and topped with a sweet vanilla cake. It’s a crisp crust on the outside and is soft and buttery on the inside. Top with some vanilla ice cream for the ultimate treat!

If you like this strawberry cobbler recipe, then make sure you check out some more delicious strawberry recipes like this strawberry tart, this yummy strawberry galette, and also this strawberry rhubarb pie.

What is a Cobbler?

A cobbler is a dessert that has fresh fruit and a biscuit-like topping. Since you drop the biscuit dough on top of the fruit, it gives a cobbled appearance when it’s done baking. I like to use a ¼ measuring cup and just spoon the batter on top of the fruit. Strawberries are my all-time favorite fruit. So this strawberry cobbler is one of my favorite things to make every year!

This strawberry cobbler comes together quickly and easily too. The strawberries are mixed with some lemon juice, cornstarch, and a bit of sugar which creates that wonderful strawberry sauce on the bottom of the dish. And the biscuit topping is my all-time favorite. It’s more of a cake than a biscuit. It’s so soft and buttery inside, but it still gets that crisp crust on the outside like a biscuit.

Ingredients in Fresh Strawberry Cobbler

If you have strawberries on hand, then this is a MUST-MAKE recipe! It’s so delicious and the perfect dessert for any occasion! Check out the recipe card at the bottom of the post for exact measurements.

Strawberry Filling

• Strawberries: I use fresh strawberries so that I can get a brighter taste.
• Sugar: This sweetens up the strawberries.
• Cornstarch: This will thicken up the filling.
• Lemon Juice: You can use fresh lemon juice or lemon juice from a bottle. Whichever you prefer.

Topping

• Sugar: I love the sweet flavor that the sugar adds to the topping.
• Flour: I used all-purpose flour for this recipe.
• Salt: This enhances all of the flavors in the topping.
• Baking Powder: This makes the cobbler light and soft.
• Vanilla Extract: A splash of vanilla adds in some great flavor.
• Milk: I used one percent milk, but you can use whatever you have on hand.
• Butter: I used unsalted butter in this recipe.

How to Make Strawberry Cobbler

Cobblers can be made with so many different fruits, but this strawberry cobbler is definitely a favorite of mine. It’s a great recipe for the end of summer going into fall. Then you can start making peach and apple cobblers!

1. Prep: Preheat the oven to 375 degrees Fahrenheit.
2. Make Strawberry Mixture: Add the diced strawberries to a two-quart ceramic baking dish or a deep pie dish. Then, add the sugar, cornstarch, and lemon juice. Stir to coat the strawberries in the mixture. Let sit while preparing the cake topping.
3. Combine: In a large bowl, add the sugar, flour, salt, and baking powder. Stir to combine.
4. Pour: Pour in the milk, vanilla extract, and melted butter.
5. Spoon Batter: Spoon the batter over the top of the strawberries.
6. Bake: Bake at 375 degrees Fahrenheit for 35 minutes until the top is crispy and golden brown.
7. Top and Serve: Serve cobbler warm or room temperature. Top with a scoop of vanilla ice cream or whip cream for a special treat!

More Cobbler Recipes to Try

Once you are done with this strawberry cobbler, you must try out some others using different fruits. Then, you can make a cobbler no matter which fruit is in season! They are all delicious… I don’t know how you could pick a favorite!

Desserts

Old Fashioned Peach Cobbler

Desserts

Snickerdoodle Cobbler

Desserts

Old Fashioned Apple Cobbler

Desserts

Amazing Pecan Pie Cobbler

Print

Strawberry Cobbler

This easy-to-make strawberry cobbler is loaded up with fresh strawberries and topped with a sweet vanilla cake. It's a crisp crust on the outside and is soft and buttery on the inside. Top with some vanilla ice cream for the ultimate treat!

Course Dessert

Cuisine American

Keyword strawberry cobbler

Prep Time 10 minutes

Cook Time 35 minutes

Servings 6

Calories 323kcal

Author Alyssa Rivers

Ingredients

Strawberry Filling

• 1 lb strawberries diced
• 1/2 cup sugar
• 1 teaspoon cornstarch
• 1 teaspoon lemon juice

Topping

• 1/2 cup sugar
• 1 cup all purpose flour
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 1 tablespoon vanilla extract
• 3/4 cup milk
• 4 tablespoons butter melted

Instructions

• Preheat the oven to 375 degrees Fahrenheit.
• Add the diced strawberries to a two-quart ceramic baking dish or a deep pie dish. Then, add the sugar, cornstarch, and lemon juice. Stir to coat the strawberries in the mixture. Let sit while preparing the cake topping.
• In a medium size mixing bowl, add the sugar, flour, salt, and baking powder. Stir to combine.
• Pour in the milk, vanilla extract, and melted butter.
• Spoon the batter over the top of the strawberries.
• Bake at 375 degrees Fahrenheit for 35 minutes until the top is crispy and golden brown.
• Serve cobbler warm or room temperature. Top with ice cream for a special treat!

Notes

Originally Posted on July 20, 2018

Updated on September 1, 2022

Nutrition

Calories: 323kcal | Carbohydrates: 58g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 24mg | Sodium: 269mg | Potassium: 393mg | Fiber: 2g | Sugar: 39g | Vitamin A: 292IU | Vitamin C: 45mg | Calcium: 142mg | Iron: 1mg

A classic dessert, made with a creamy vanilla bean and banana custard filling! This banana cream pie recipe is foolproof and ready to please a crowd!

There’s nothing quite as luscious or indulgent as homemade pie! For more creamy deliciousness, try this perfect coconut cream pie, key lime pie, or sweet potato pie!

Homemade Banana Cream Pie Recipe

You guys know I love a good pie. It’s the perfect way to end a meal, whether it’s a holiday or not! Having pies for dessert was a pretty common occurrence at our house growing up. (My grandma taught us well! I use her homemade pie crust recipe for everything!) Aside from cherry pie, banana cream was one of our absolute favorites! I still love it to this day and have to snag a piece whenever I see it at a potluck.

There’s just something about the natural sweetness of banana combined with a silky, custard filling that makes it so addictive. If you’ve been looking for a foolproof banana cream pie recipe, this is it! A golden, flaky crust filled with banana and vanilla bean custard, then topped with dollops of whipped cream and sliced bananas! It doesn’t get any better than this. If you’re as much of a fan of homemade pies as I am, I’m sure you’ll love my other pie recipes as well! Find my full list here!

Ingredients for Banana Cream Pie

This banana cream pie recipe uses a lot of standard baking ingredients, so you’ll likely have most (if not all) of them ready to go! You can find measurements for each ingredient below in the recipe card.

• Unbaked Pie Crust: Feel free to use a store-bought crust for easy prep! If you’re feeling ambitious, try making your own pie crust from scratch! It’s really not as difficult as it seems. My grandma’s recipe is tried and true and turns out golden and flaky every time. You can find the full recipe here!
• Granulated Sugar: Helps to sweeten the pie filling.
• Cornstarch: Cornstarch helps give your filling structure so it doesn’t spill out when cut into slices.
• Salt: Enhances the overall flavor of your pie!
• Whole Milk: The high-fat content of whole milk is what’s going to make your filling extra creamy and decadent.
• Egg Yolks: Needed for the custard-like banana cream filling. It makes it silky smooth!
• Unsalted Butter: Adds rich flavor and a creamy texture!
• Vanilla Extract and Vanilla Bean Paste: I like to add both for sweet, complex flavor.
• Sliced Bananas: You’ll add these both on top for a garnish and in between layers of the custard filling.
• Whipped Cream: The perfect finishing touch!

How to Make the Best Banana Cream Pie

This pie needs plenty of time to chill and set, so be sure you don’t make it last minute! Banana cream pie is perfect for making ahead to take some stress off of preparing dinner!

1. Preheat Oven: Preheat the oven to 425 degrees Fahrenheit.
2. Prepare Pie Dough: Place the pie dough into a 9-inch pie pan. Prick the bottom of the dough with a fork and chill in the freezer for 10-15 minutes.
3. Blind Bake Crust: Once chilled, line the center of the pie crust with parchment paper and fill with ceramic pie weights or uncooked beans. Bake for 15 minutes so the shape of the crust sets before removing the parchment paper and pie weights. Bake the empty crust for about 15 additional minutes, or until the whole crust is nicely golden brown. Set aside to cool completely.
4. Mix Custard Ingredients Together: Mix the sugar, cornstarch, and salt together in a heavy-bottomed medium saucepan. Whisk in the milk and egg yolks.
5. Whisk: Heat over medium, whisking constantly until the mixture thickens and bubbles, which can take 5-8 minutes. Once thickened, continue to cook for an additional 1-2 minutes, still whisking constantly.
6. Mix in Remaining Ingredients: Remove from the heat and whisk in the butter one piece at a time. Whisk in the vanilla and vanilla bean paste. Immediately pour half the mixture into the bottom of the cooled pie crust and smooth.
7. Layer: Place enough sliced banana over the bottom layer of filling until it’s fully covered. Pour the remaining filling over the top of the bananas and smooth. Cover the hot filling with plastic wrap, making sure the plastic wrap makes contact with all of the filling so it doesn’t form a film over the top as it cools.
8. Chill: Chill the pie in the fridge for 4 hours, or overnight.
9. Add Toppings: Before serving, top with whipped cream and additional sliced bananas as desired.

More Creamy and Delicious Pie Recipes

Fruit pies will forever have a place in my heart, but sometimes you need something creamy and decadent. If you want a dessert that will have everyone coming back for seconds, these are a few must-try recipes! I love them and I know you will too! They’re so easy to put together and a crowd pleaser every time.

Desserts

No-Bake Strawberry and Cream Pie

Desserts

No Bake Pistachio Cream Pie

Desserts

No-Bake Chocolate Pie

Desserts

Macadamia Key Lime Pie

Print

Banana Cream Pie

A classic dessert, made with a creamy vanilla bean and banana custard filling! This banana cream pie recipe is foolproof and ready to please a crowd!

Course Dessert

Cuisine American

Keyword banana cream pie recipe

Prep Time 40 minutes

Cook Time 30 minutes

Chill Time 4 hours

Total Time 5 hours 10 minutes

Servings 6 Servings

Calories 1849kcal

Author Alyssa Rivers

Ingredients

• 1 9- inch unbaked pie crust homemade or store bought
• 1 cup granulated sugar
• ¼ cup cornstarch
• ½ teaspoon salt
• 2 ¼ cup whole milk
• 4 large egg yolks
• 3 tablespoons unsalted butter cut into 6 pieces
• 1 ½ teaspoon vanilla extract
• ¼ teaspoon vanilla bean paste
• 1-2 bananas sliced
• Whipped cream for topping

Instructions

• Preheat the oven to 425℉.
• Place the pie dough into a 9-inch pie pan. Prick the bottom of the dough with a fork and chill in the freezer for 10-15 minutes.
• Once chilled, line the center of the pie crust with parchment paper and fill with ceramic pie weights or uncooked beans. Bake for 15 minutes so the shape of the crust sets before removing the parchment paper and pie weights. Bake the empty crust for about 15 additional minutes, or until the whole crust is nicely golden brown. Set aside to cool completely.
• Filling
• Mix the sugar, cornstarch, and salt together in a heavy-bottomed medium saucepan. Whisk in the milk and egg yolks.
• Heat over medium, whisking constantly until the mixture thickens and bubbles, which can take 5-8 minutes. Once thickened, continue to cook for an additional 1-2 minutes, still whisking constantly.
• Remove from the heat and whisk in the butter one piece at a time. Whisk in the vanilla and vanilla bean paste. Immediately pour half the mixture into the bottom of the cooled pie crust and smooth.
• Place enough sliced banana over the bottom layer of filling until it’s fully covered. Pour the remaining filling over the top of the bananas and smooth. Cover the hot filling with plastic wrap, making sure the plastic wrap makes contact with all of the filling so it doesn’t form a film over the top as it cools.
• Chill the pie in the fridge for 4 hours, or overnight.
• Before serving, top with whipped cream and additional sliced bananas as desired.

Nutrition

Calories: 1849kcal | Carbohydrates: 210g | Protein: 26g | Fat: 100g | Saturated Fat: 34g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 44g | Trans Fat: 0.2g | Cholesterol: 159mg | Sodium: 1600mg | Potassium: 555mg | Fiber: 9g | Sugar: 41g | Vitamin A: 544IU | Vitamin C: 2mg | Calcium: 199mg | Iron: 9mg

You’re not going to be able to get enough of this soft, sweet babka bread filled with luscious chocolate! With its beautiful swirled interior, it looks as good as it tastes!

I’m a sucker for sweet bread. Cinnamon bread, apple bread, and strawberry quick bread are a few more of my favorite recipes that are sure to satisfy your sweet tooth! They’re perfect for beginner and seasoned bakers alike!

What is Babka Bread?

If you’ve never tried babka bread before, you’re in for a treat! Babka is a type of braided bread that’s most commonly found in Poland, Ukraine, and Israel! It’s everything you would want in sweet bread- soft and moist with a delightful chew. It’s similar to brioche! You can find babka with all kinds of sweet fillings, such as apple and cream cheese, but today’s recipe is for chocolate lovers! A soft, sweet bread with swirls of decadent dark chocolate all throughout it.

I love making this gorgeous, swirled bread as a gift to friends and family! They’ll be hooked once they get a bite of its melt-in-your-mouth chocolatey flavor. It’s so good on its own. No need for toppings or spreads! The rich, fudgy filling really brings the flavor together. Trust me. This is one bread recipe you’re going to want to come back to time and time again.

Chocolate Babka Ingredients

Don’t be fooled by the long list of ingredients. I’m sure you have most of these ready to go in your pantry right now! My tip here is to use the highest quality chocolate you can since that’s the main flavor of the babka. See the recipe card below for the exact measurements you’ll need for each ingredient.

Dough:

• Flour: I used all-purpose flour for a light and airy structure!
• Granulated Sugar: Gives your babka dough the perfect sweetness.
• Instant Yeast: Since we’re using instant yeast here, there is no need to activate it beforehand!
• Large Eggs: Help bind all of the dough ingredients together. I recommend using eggs that are at room temperature so that they mix into the dough more smoothly.
• Whole Milk: The high-fat content of whole milk will make your bread more soft and tender.
• Salt: Enhances the flavor of your babka.
• Butter: I used unsalted butter! You’ll want this to be at room temperature as well, so it mixes into your dough mixture easily.

Chocolate Filling:

• Butter: I used salted butter for the filling.
• Heavy Cream: Gives the filling a creamy flavor and rich, thick texture.
• Dark Chocolate: Use high-quality chocolate for the best flavor!
• Powdered Sugar: Adds sweetness and a smooth texture to the filling.
• Cocoa Powder: I used unsweetened cocoa powder!
• Bittersweet Chocolate: You’ll add chopped bittersweet chocolate to your dough right before you put it in the oven for an extra pop of chocolatey goodness.

Simple Syrup:

• Granulated Sugar: Adds an extra hint of sweetness.
• Water: Adjusts the consistency of the syrup.

How to Make Chocolate Babka Bread

Like many other homemade bread recipes, this chocolate babka does require a bit of preparation. If you’re new to baking bread, don’t worry at all! The steps to make babka are very straightforward. All it needs is a little love! Keep in mind that the dough does need to proof overnight, so make sure to plan for this if you’re making your babka for a special event!

Preparing Your Dough:

1. Combine Ingredients: In the bowl of a stand mixer, whisk together 4 cups of flour, sugar, and yeast. Add the eggs, warm milk (no warmer than 110℉), and salt. Use the dough hook to mix on low speed until it all starts to combine. Add in the additional ½ cup of flour if the mixture is too wet and won’t come away from the sides of the bowl.
2. Mix In Butter: Add the soft butter 1-2 tablespoons at a time, letting the dough absorb it before adding more. Once all the butter has been mixed in, mix on medium-low speed for 8-10 minutes until the dough is smooth. It will be quite sticky but have good stretch to it.
3. Shape and Proof: Lightly oil a large bowl and form the dough into a ball. Place the dough into the bowl, turning it over to coat it in oil. Cover and chill for at least 4 hours, or overnight.

How to Make the Chocolate Filling:

1. Simmer: In a medium saucepan, add the melted butter and cream. Gently heat over low until steaming but not bubbling.
2. Mix In Remaining Ingredients: Remove from the heat. Then, add the 8 ounces of dark chocolate, whisking until it is completely melted. Add the powdered sugar and cocoa powder and whisk until smooth.
3. Let Cool: Transfer to a bowl and let cool for about 1 hour, until thick but still spreadable.

Adding Simple Syrup:

1. Combine Sugar and Water: While the loaves are in the oven, prepare the simple syrup by combining the sugar and water in a small saucepan.
2. Boil: Bring to a boil and remove from the heat.
3. Brush Onto Bread: Once the loaves come out of the oven, immediately brush the tops of them generously with the syrup.
4. Cool and Serve: Let the loaves cool for 25-30 minutes in the pan before removing. Serve warm or at room temperature.

More Delicious Homemade Bread Recipes

Once you have babka bread under your belt, you’ll have to try out a few more of my favorite bread recipes! Honestly, making homemade bread is one of my favorite things to do. There’s something so fun about making everything from scratch, from watching your dough double in size to pulling a warm loaf out of the oven! Plus, can we talk about how amazing fresh bread smells? There’s nothing better! Find my full list of bread recipes here.

Breakfast

Bread Machine Cinnamon Swirl Pumpkin Bread

Baked

Amish Friendship Bread

Bread

The Best Irish Soda Bread

Bread

Challah Bread

Print

Chocolate Babka

You’re not going to be able to get enough of this soft, sweet babka bread filled with luscious chocolate! With its beautiful swirled interior, it looks as good as it tastes!

Course Bread

Cuisine Europe, jewish

Keyword babka bread recipe, chocolate babka bread recipe, chocolate babka recipe

Prep Time 1 hour 30 minutes

Cook Time 40 minutes

Chill or rise time 5 hours 30 minutes

Total Time 7 hours 40 minutes

Servings 2 Loaves

Calories 4190kcal

Author Alyssa Rivers

Ingredients

Dough

• 4-4 ½ cups all-purpose flour
• ½ cup granulated sugar
• 1 packet instant yeast 2 ¼ teaspoons
• 4 large eggs room temperature
• ½ cup whole milk warm
• 1 ½ teaspoon salt
• 1 cup plus 2 tablespoons unsalted butter room temperature

Filling

• ½ cup salted butter melted
• ½ cup heavy cream
• 8 ounces dark chocolate high quality and chopped
• ⅔ cup powdered sugar
• ⅓ cup unsweetened cocoa powder
• 4 ounces bittersweet chocolate high quality and chopped

Simple Syrup

• ½ cup granulated sugar
• ½ cup water

Instructions

Dough

• In the bowl of a stand mixer, whisk together 4 cups of flour, sugar, and yeast. Add the eggs, warm milk (no warmer than 110℉), and salt. Use the dough hook to mix on low speed until it all starts to combine. Add in the additional ½ cup of flour if the mixture is too wet and won’t come away from the sides of the bowl.
• Add the soft butter 1-2 tablespoons at a time, letting the dough absorb it before adding more. Once all the butter has been mixed in, mix on medium low speed for 8-10 minutes until the dough is smooth. It will be quite sticky, but have good stretch to it.
• Lightly oil a large bowl and form the dough into a ball. Place the dough into the bowl, turning it over to coat it in oil. Cover and chill for at least 4 hours, or overnight.

Filling

• In a medium saucepan, add the melted butter and cream. Gently heat over low until steaming, but not bubbling. Remove from the heat and add the 8 ounces of dark chocolate, whisking until it is completely melted. Add the powdered sugar and cocoa powder and whisk until smooth. Transfer to a bowl and let cool for about 1 hour, until thick but still spreadable.

Baking

• Spray 2 9×5 inch bread pans with baking spray and set aside. You may line the pans with parchment paper, leaving a 2 inch overhang on either side if desired.
• Divide the chilled dough into two equal portions. On a floured surface roll half of the dough into a 12×16 inch rectangle.
• Spread half of the chocolate filling over the rolled dough, leaving a 1-inch border on one short side of the dough. Sprinkle 2 ounces of chopped bittersweet chocolate over the filling.
• Starting from the short side opposite the border, roll the dough tightly, pinching the seam once the whole rectangle has been rolled.
• Using a large, sharp knife, slice the log in half lengthwise. Set the two halves side-by-side with the cut side facing up. Twist the halves together 3-4 times, pinching the ends together.
• Place the twisted dough gently into one of the prepared pans keeping the cut sides of the dough facing up. Repeat with the second half of the dough and the remaining filling.
• Place a clean kitchen towel over the loaves and let them rise in a warm place for 1-½ hours.
• Preheat the oven to 350℉. Once the loaves are done rising, bake for 40-45 minutes, until the tops are golden brown. The internal temp of the bread should read 185℉ once they are fully baked.

Simple Syrup

• While the loaves are in the oven, prepare the simple syrup by combining the sugar and water in a small saucepan. Bring to a boil and remove from the heat.
• Once the loaves come out of the oven immediately brush the tops of them generously with the syrup.
• Let the loaves cool for 25-30 minutes in the pan before removing. Serve warm or at room temperature.

Nutrition

Calories: 4190kcal | Carbohydrates: 450g | Protein: 61g | Fat: 245g | Saturated Fat: 147g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 67g | Trans Fat: 6g | Cholesterol: 775mg | Sodium: 2328mg | Potassium: 1969mg | Fiber: 30g | Sugar: 193g | Vitamin A: 5776IU | Vitamin C: 0.4mg | Calcium: 387mg | Iron: 34mg

These oatmeal chocolate chip cookies are crispy on the outside, chewy on the inside, and loaded with chocolate! They are insanely delicious, and the flavors combine to make the best cookie of all time!

Oatmeal cookies are soft, chewy, and delicious — perfect when you need a quick snack or a bite of something sweet. You’ve got to try out these chewy oatmeal cookies, these fun oatmeal creme pies, and this healthier option of oatmeal apple raisin cookies!

Oatmeal Chocolate Chip Cookies

I love all kinds of oatmeal cookies, but I know that for most people, chocolate wins over raisins! I’m a little picky about oatmeal cookies. They have to be crispy on the edges and chewy through the middle. Never too thick or fluffy! These cookies are thick enough that they won’t break but thin enough that they’re not cakey.

And since we can control the texture further by flattening our cookie dough balls (for thinner, chewier cookies) or leaving them tall, they really are the perfect cookie for everyone. These oatmeal chocolate chip cookies have a great base that you can use with lots of different add-ins, and I’ve included a list below so you can mix and match.

Ingredients in Oatmeal Chocolate Chip Cookies

This list of ingredients is simple, but when you taste how good these cookies are, you will want to make sure that you have this stuff on hand all the time. Trust me. You will bake these often! Check out the recipe card at the bottom of the post for exact measurements.

• Flour: I used all-purpose flour for these cookies.
• Baking Soda and Baking Powder: These help the cookies to rise and be soft (and not flat!)
• Salt: The salt enhances all of the ingredients in the recipe.
• Butter: I used unsalted butter for these cookies. Let it sit out and come to room temperature before you use it so that it mixes in nicely with no lumps.
• Brown Sugar: You can use dark or light brown sugar.
• Granulated Sugar: This is what makes these cookies perfectly sweet!
• Egg: I always use large eggs when I am baking. Let your eggs come to room temperature (with your butter) before mixing them in.
• Vanilla Extract: Adding a splash of vanilla is always a good idea!
• Rolled Oats: These are also called old-fashioned oats.
• Chocolate Chips: I used milk chocolate chips but you can use semi-sweet chocolate chips if you prefer.

How to Make Oatmeal Chocolate Chip Cookies

You will go crazy over these cookies once you try them, so trust me when I say that it’s always worth it to double the batch to start with. Then, you can store your leftovers and eat them all week long!

1. Whisk: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
2. Beat: In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes. Add the egg and vanilla and beat until just combined.
3. Combine: Add the dry ingredients to the wet and mix until combined. Stir in the oats and chocolate chips by hand.
4. Chill and Prep: Cover the bowl and chill in the fridge for 30-45 minutes. About 15 minutes before removing the dough from the fridge preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
5. Scoop: Using a large cookie scoop (one that holds roughly 3 tablespoons of dough), scoop the dough onto the cookie sheets, leaving 2 inches between cookies.
6. Bake: Bake for 8-10 minutes, until the edges are starting to turn golden brown. The centers of the cookies will look underbaked, but this will result in soft, chewy cookies.
7. Cool: Let cookies cool for 2 minutes on the baking sheet before transferring to a cooling rack to finish cooling.

More of My Favorite Cookie Recipes

Cookies are classic and easy to switch up because there are so many different recipes out there. Try out some more of my favorites… The only problem will be that you won’t be able to pick out which one you like best!

Desserts

Peanut Butter No Bake Cookies

Desserts

Pumpkin Cheesecake Snickerdoodles

Desserts

The Best Chocolate Chip Cookies Ever!

Cookies

Texas Sheet Cake Cookies

Print

Oatmeal Chocolate Chip Cookies

These oatmeal chocolate chip cookies are crispy on the outside, chewy on the inside, and loaded with chocolate! They are insanely delicious, and the flavors combine to make the best cookie of all time! 

Course Dessert

Cuisine American

Keyword oatmeal chocolate chip cookies, oatmeal cookies

Prep Time 15 minutes

Cook Time 10 minutes

Chill 30 minutes

Total Time 55 minutes

Servings 18 cookies

Calories 189kcal

Author Alyssa Rivers

Ingredients

• 1 cup all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• ½ teaspoon salt
• ½ cup unsalted butter room temperature
• ½ cup dark or light brown sugar packed
• ⅓ cup granulated sugar
• 1 large egg room temperature
• 1 ½ teaspoons vanilla extract
• 1 ½ cup rolled oats
• 1 cup milk chocolate chips

Instructions

• In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
• In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes. Add the egg and vanilla and beat until just combined.
• Add the dry ingredients to the wet and mix until combined. Stir in the oats and chocolate chips by hand.
• Cover the bowl and chill in the fridge for 30-45 minutes. About 15 minutes before removing the dough from the fridge preheat the oven to 350℉ and line two baking sheets with parchment paper.
• Using a large cookie scoop (one that holds roughly three tablespoons of dough), scoop the dough onto the cookie sheets, leaving 2 inches between cookies.
• Bake for 8-10 minutes, until the edges start to turn golden brown. The centers of the cookies will look underbaked, but this will result in soft, chewy cookies.
• Let cookies cool for 2 minutes on the baking sheet before transferring them to a cooling rack to finish cooling.

Video

Notes

Originally Posted on August 10, 2020

Updated on August 25, 2022

Nutrition

Calories: 189kcal | Carbohydrates: 26g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 109mg | Potassium: 52mg | Fiber: 1g | Sugar: 16g | Vitamin A: 195IU | Vitamin C: 0.1mg | Calcium: 27mg | Iron: 1mg