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Category: Deserts

  • Butter Pecan Cookies

    Butter Pecan Cookies

    Soft, chewy, butter pecan cookies made with lightly toasted pecans and crunchy toffee bits. These are buttery and delicious and there’s no mixer or chilling required!

    Aren’t easy cookie recipes the best? They make a quick and easy sweet treat for my family. We can never get enough! A few more of my favorite cookie recipes (that you’ve GOT to try) are these red velvet white chocolate chip cookies, banana cream pudding cookies, and white chocolate Oreo cookies!

    Butter pecan cookies in a white plate.

    Butter pecan is one of my favorite dessert flavors. (This butter pecan cake is a must-try!) I decided to try it out in cookie form! Many butter pecan cookie recipes tend to be crisp and a little too dry for my liking. For today’s recipe I knew I wanted a soft, thick, chewy cookie, and this recipe delivers! I know you’re going to love it as much as I do.

    These butter pecan cookies are like a cozy hug in cookie form! They’re packed with rich, buttery flavor and crunchy bits of toasted pecans and toffee that make every bite a delight. And the best part? They’re super easy to make! All you need is some butter, brown sugar, flour, vanilla, and of course, pecans. Just mix everything together, roll them into little balls, and pop them in the oven for a few minutes. I toasted my pecans for a little extra flavor, but you can skip this step if you’re short on time! So go ahead, indulge in some butter pecan goodness – your taste buds will thank you!

    Ingredients Needed

    This is one of my favorite cookie recipes because I usually have most of the ingredients ready to go in my pantry. Each of these ingredients work together to create the most buttery, delicious cookie ever! You’re going to love them. Check out the recipe card below for exact measurments.

    • Unsalted Butter: Makes the cookies soft and tender!
    • Dark Brown Sugar: Dark brown sugar contains more molasses than light brown sugar, giving it a rich and complex flavor.
    • Sugar: Just regular granulated sugar is fine!
    • 1 Large Egg + 1 Egg Yolk: Binds the ingredients together. I added an extra yolk so the cookies turn out more rich and tender.
    • Vanilla Extract: Deepens the flavor of the butter pecan cookies. Use pure vanilla extract if you have it!
    • All-Purpose Flour: The base of the cookies.
    • Cornstarch: Acts as a thickener.
    • Baking Soda and Baking Powder: You’ve got to add both so these cookies rise properly and have a tender crumb.
    • Salt: Works as a flavor enhancer!
    • Pecan Halves: The star of the show! These give the cookies the best texture and buttery flavor.
    • Heath Toffee Bits: (Optional) I love adding Heath bits because of their added crunch and caramel flavor. You can omit them if you want!
    4-photo collage of cookie batter being prepared.

    How to Make Butter Pecan Cookies

    These butter pecan cookies are so easy to make. And they’re ready in less than 30 minutes, which is a plus! Because they come together in a snap, it’s the perfect last-minute dessert for parties and get-togethers.

    1. Preheat Oven, Prep Pan: Preheat oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper.
    2. Toast Pecans: Spread pecan halves evenly over cookie sheet and bake on 350 degrees for 3-5 minutes.
    3. Chop: Remove from oven and coarsely chop (do not turn off your oven). Then set aside.
    4. Sugar Mixture: In a large mixing bowl, combine melted, cooled butter and sugars. Stir well.
    5. Add in Wet Ingredients: Add eggs, egg yolk, and vanilla extract and stir until well-combined.
    6. Flour Mixture: In a separate, medium-sized bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
    7. Combine: Gradually add flour mixture to wet ingredients until completely combined.
    8. Mix-Ins: Add chopped pecans and toffee bits (if using) and then stir well.
    9. Add to Pan: Line cookie sheets with parchment paper and drop cookie dough by heaping 1 ½ tablespoon onto prepared cookie sheet, spacing at least 2″ apart.
    10. Bake: Transfer to oven and bake for 10-12 minutes until golden brown. Allow to cool completely on baking sheet before enjoying!
    Top-down view of butter pecan cookies on a cooling rack.

    Tips for Making Butter Pecan Cookies

    These butter pecan cookies are pretty straightforward to make, but I did want to include a few tips for you! Here’s how you can make them turn out as tasty as possible. I know they’ll be a hit wherever they go! You can’t go wrong with buttery, homemade cookies. They have the best buttery, toasty flavor!

    • Toast Pecans: Toasting your pecans is optional, but I really recommend it for this butter pecan cookie recipe. It takes less than 5 minutes and enhances the flavor and crispness of the pecans!
    • Toast Before Chopping: Make sure you toast your pecan halves before chopping them. This will ensure even toasting (no burnt or under-done pieces this way!) Just make sure you let them cool before chopping them!
    • Cool Butter: Let your butter cool for at least 10 minutes before adding the sugar. If your butter is too hot, it will end up melting your sugar and you’ll have a runny cookie dough that will spread all over your cookie sheet when you go to bake it.
    • Adding Toffee: The toffee bits add a nice extra dimension of flavor and texture to these cookies, I can’t enjoy butter pecan cookies without them anymore!
    • Don’t Overbake: I like to take my butter pecan cookies out of the oven while they’re still a little soft. They’ll continue to cook on the baking sheet for a minute or two. This way, they end up perfectly soft and chewy!

    Closeup of cookies.

    Storing Leftovers

    Butter pecan cookies never last long in my house. They’re just too good! If you’re lucky enough to have some left over, here’s how to keep them tasting fresh and delicious.

    • At Room Temperature: Store any leftover, cooled cookies in an airtight container at room temperature for 3-5 days.

    Can Butter Pecan Cookies Be Frozen?

    Yes! Butter pecan cookies can be frozen and enjoyed later. To freeze them, make sure the cookies are completely cool and place them in a single layer in an airtight container or freezer bag. Also, separate the layers with parchment paper to prevent the cookies from sticking together. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy them, take the cookies out of the freezer and let them come to room temperature. This can take a few hours, or you can speed up the process by placing them in the fridge for an hour or so. Once they’re at room temperature, they should be just as tasty as when you first made them!

    4 butter pecan cookies stacked on top of each other.

    More Delicious Cookie Recipes

    These delicious cookie recipes are the best addition to any dessert lineup! They’re super easy to make and always a hit with everyone. If you love cookies as much as I do, you’ll have to check out my full list here for more ideas! There’s a recipe for every flavor and craving, whether you’re wanting something chocolatey, fruity, or something in between!

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    Butter Pecan Cookies

    Soft, chewy, butter pecan cookies made with lightly toasted pecans and crunchy toffee bits. These are buttery and delicious and there's no mixer or chilling required!
    Course Dessert
    Cuisine American
    Keyword butter pecan cookies
    Prep Time 15 minutes
    Cook Time 10 minutes
    Total Time 25 minutes
    Servings 20 cookies
    Author Alyssa Rivers

    Ingredients

    • 1 cup unsalted butter melted and cooled at least 10 minutes (226g)
    • 1 1/4 cup dark brown sugar tightly packed
    • 1/2 cup sugar
    • 1 large egg + 1 egg yolk room temperature preferred*
    • 1 ½ teaspoons vanilla extract
    • 3 cups all purpose flour
    • 1 teaspoon cornstarch
    • 3/4 teaspoon baking soda
    • 1/2 teaspoon baking powder
    • 3/4 teaspoon salt
    • 1 1/2 heaping cups pecan halves
    • 1/2 cup Heath Toffee bits optional, but recommended!

    Instructions

    • Preheat oven to 350F and line a cookie sheet with parchment paper.
    • Spread pecan halves evenly over cookie sheet and bake on 350F for 3-5 minutes.
    • Remove from oven and coarsely chop (do not turn off your oven). Set aside.
    • In a large bowl, combine melted, cooled butter and sugars. Stir well.
    • Add eggs, egg yolk, and vanilla extract and stir until well-combined.
    • In a separate, medium-sized bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
    • Gradually add flour mixture to wet ingredients until completely combined.
    • Add chopped pecans and toffee bits (if using) and stir well.
    • Line cookie sheets with parchment paper and drop cookie dough by heaping 1 ½ Tablespoon onto prepared cookie sheet, spacing at least 2″ apart.
    • Transfer to 350F oven and bake for 10-12 minutes. Allow to cool completely on baking sheet before enjoying!
    • Store any leftover, cooled cookies in an airtight container at room temperature for 3-5 days.

    Video

    Notes

    Originally posted November 14, 2018

    Updated February 17, 2023

  • Skillet Brownie

    Skillet Brownie

    This easy skillet brownie is just the chocolatey, ooey-gooey dessert you need in your life! Top it off with a scoop of vanilla ice cream for the ultimate indulgent treat you can enjoy straight from the pan!

    Growing up, brownies were my FAVORITE dessert. It still holds true today! There’s really nothing better than the fudgy goodness of a warm brownie. You’ve got to try these 3-ingredient brownies and cheesecake brownies next! Strawberry brownies and lemon brownies are also great options if you want to try something new!

    Hero image of a skillet brownie topped with ice cream and chocolate sauce.

    Brownies in a Skillet

    Skillet recipes are the BEST! They’re so easy to make and clean-up is a breeze. I have quite a few savory skillet recipes on the blog now, (check them out if you’re looking for an easy dinner!) but desserts need just as much time in the spotlight! Brownies are one of my all-time favorite desserts, and with this skillet brownie recipe, you can easily whip up a fudgy treat in no time! Share it with your friends and family or keep it all to yourself. I won’t judge!

    I’ve made this skillet brownie recipe multiple times now, and let me tell you. It is SO delicious! Everything a brownie should be. Rich, moist, and delightfully fudgy. I like to be extra (because why not when it comes to dessert?) and add a scoop of ice cream and chocolate sauce on top. You can also serve it with whipped cream on top, but honestly it’s amazing as-is. It’s hard to keep yourself from finishing it in one sitting.

    Skillet Brownie Ingredients

    This skillet brownie recipe uses a lot of simple ingredients, which is great! I’m sure you’ll have most of them! Just make sure to use a good quality chocolate for the best flavor. Note: all measurements can be found in the recipe card below.

    • Unsalted Butter: Adds richness and moisture to the skillet brownie. Butter = extra fudgy and delicious brownies.
    • Vegetable Oil: Adding a tablespoon of vegetable oil ensures the skillet brownie has a nice and crispy crust on the outside, but is also moist and gooey on the inside. The perfect combo!
    • Granulated Sugar: Balances out the bitterness of the cocoa powder. It also adds the perfect sweetness, of course!
    • Eggs: Act as your binding agent.
    • Vanilla Extract: Adding vanilla extract enhances the flavor of the skillet brownie.
    • All-Purpose Flour: Gives the skillet brownie structure.
    • Salt: A pinch of salt brings out the flavor of the cocoa powder and balances the sweetness of the sugar.
    • Baking Powder: Adding baking powder helps the skillet brownie rise and become light and fluffy!
    • Cocoa Powder: Cocoa powder gives the brownie its rich, chocolatey flavor and dark color.
    • Dark Cocoa Powder: Dark cocoa powder intensifies the chocolate flavor and gives the skillet brownie a deeper, more complex flavor. If you love making brownies, this is a must-have for your pantry!
    • Dark Chocolate Chips or Chunks: The addition of dark chocolate chips adds texture and additional bursts of melty chocolate flavor throughout the skillet brownie. It’s so indulgent and delicious! You can also change up the chocolate chips for milk or white chocolate, peanut butter chips, butterscotch chips, or even mint chips.

    How to Make a Skillet Brownie

    It’s so easy! Just mix everything together and toss your skillet in the oven. This is my new favorite way to make brownies. It’s so fun and tasty!

    1. Preheat Oven, Prep Skillet: Preheat the oven to 350 degrees Fahrenheit and then grease an 8 or 9 inch cast iron skillet. Set aside.
    2. Mix Wet Ingredients: In a medium bowl, whisk together the butter, oil and sugar until combined. Then add the egg and vanilla extract and mix until combined.
    3. Mix Dry Ingredients, Combine: In a separate bowl, whisk together the flour, salt, baking powder, and both cocoa powders. Add the dry ingredients to the wet and then mix until just combined. Then fold in the chocolate chips.
    4. Bake: Pour the batter into the prepared skillet and then bake for 35-40 minutes, or until a toothpick comes out clean from the center.
    5. Cool and Serve: Let the brownies cool for 5 minutes before topping with ice cream, if desired, and serving.
    Brownie batter being prepared and added to a cast iron skillet.

    Tips and Tasty Variations

    The great thing about brownies is that they work well with so many different flavors. Nuts, white chocolate, salted caramel, you name it! Feel free to get creative and add your favorite fillings and toppings to your skillet brownie.

    • Use High-Quality Chocolate: Go for chocolate with a high cacao percentage. It makes the brownies super flavorful! I typically use Ghirardelli 60% cacao.
    • Don’t Overmix: Be sure to only mix your brownie batter until combined. If you overmix it or beat it on too high of a speed, it may cause gluten to develop. This means hard, rubbery brownies.
    • Avoid Overcooking: I like to take my skillet brownie out of the oven when the center is still a tiny bit soft. It will still continue to cook for a minute or two in the pan.
    • Cooking Times: Bake the brownies according to your liking! If you prefer your brownies to be gooier, then remove them from the oven a little sooner. If you like them baked completely through, be sure to bake them until a toothpick comes out clean.
    • Add Nuts: I love adding chopped nuts to brownies because of their amazing texture. Try chopped walnuts or pecans in your next skillet brownie!
    • Sauces: Just like a sundae, top your brownie with a drizzle of chocolate, white chocolate, or caramel sauce.

    Brownies cooked in a skillet, topped with vanilla ice cream.

    How Long Will a Skillet Brownie Last?

    I recommend serving your skillet brownie fresh out of the oven. It’s best this way! But if you happen to have leftovers, you can either wrap your skillet with plastic wrap or transfer the brownies to an airtight container.

    • At Room Temperature: These brownies can be stored at room temperature in an airtight container or covered tightly with plastic wrap. They are best enjoyed within 3-4 days.

    Closeup of a skillet brownie.

    More Amazing Brownies

    With their rich, chocolatey flavor and soft, chewy texture, brownies are too good to resist. They’re one of my go-to desserts for parties because everyone loves them! Upgrade from boxed brownies and try one of these easy and delicious recipes for your next get-together! I promise you won’t regret it!

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    Skillet Brownie

    This easy skillet brownie is just the chocolatey, ooey-gooey dessert you need in your life! Top it off with a scoop of vanilla ice cream for the ultimate indulgent treat you can enjoy straight from the pan!
    Course Dessert
    Cuisine American
    Keyword skillet brownie, skillet brownie recipe
    Prep Time 10 minutes
    Cook Time 35 minutes
    Total Time 45 minutes
    Servings 1 8-Inch Brownie
    Calories 2354kcal
    Author Alyssa Rivers

    Ingredients

    • ½ cup unsalted butter melted
    • 1 tablespoon vegetable oil
    • 1 cup plus 1 tablespoon granulated sugar
    • 2 large eggs
    • 1 ½ teaspoons vanilla extract
    • ½ cup all purpose flour
    • ½ teaspoon salt
    • ½ teaspoon baking powder
    • 6 tablespoons cocoa powder
    • 2 tablespoons dark cocoa powder
    • 2 ounces dark chocolate chips or chunks

    Instructions

    • Preheat the oven to 350 degrees fahrenheit and grease an 8 or 9 inch cast iron skillet. Set aside.
    • In a medium bowl, whisk together the butter, oil and sugar until combined. Add the egg and vanilla extract and mix until combined.
    • In a separate bowl, whisk together the flour, salt, baking powder, and both cocoa powders. Add the dry ingredients to the wet and mix until just combined. Fold in the chocolate chips.
    • Pour the batter into the prepared skillet and bake for 35-40 minutes, or until a toothpick comes out clean from the center.
    • Let the brownies cool for 5 minutes before topping with ice cream, if desired, and serving.

    Nutrition

    Calories: 2354kcal | Carbohydrates: 304g | Protein: 31g | Fat: 125g | Saturated Fat: 81g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 29g | Trans Fat: 4g | Cholesterol: 572mg | Sodium: 1375mg | Potassium: 1398mg | Fiber: 19g | Sugar: 221g | Vitamin A: 3317IU | Vitamin C: 0.3mg | Calcium: 399mg | Iron: 11mg
  • Mexican Wedding Cookies

    Mexican Wedding Cookies

    Mexican wedding cookies are buttery, nutty, and coated in powdered sugar that makes them oh-so-good. They are usually a celebratory dessert, but they are so yummy you will want them all the time!

    I love celebrating. I mean, who doesn’t right?! There are lots of reasons to throw parties in life if you ask me, and cookies are the perfect treat to bring along. They are easy to whip up and always a crowd pleaser. If you have a fun event coming up, you should try these delicious and easy Sugar Cookies with this Royal Icing, these gorgeous Meringue Cookies (perfect for weddings or bridal showers), or these Soft and Delicious Alfajores Cookies.

    A hand holding a Mexican wedding cookie with a bite taken out of it.

    Mexican Wedding Cookies Recipe

    Mexican wedding cookies, also called Mexican wedding cakes, are so much fun to make and even more fun to eat! They are a delicious and buttery soft cookie that really does melt in your mouth. These cookies don’t have any eggs in them so they are actually crumbly instead of soft and chewy like a chocolate chip cookie would be. They have kind of a fun history, because no one really knows for sure where they came from! Lots of cultures have different versions of these cookies. Food historians think that they may have come from the Middle East Originally.

    I even have another version of these cookies on my blog called Snow Kiss Cookies (they look like snowballs!) that we have been making for years! Russian tea cakes are another variation of this recipe. We make them at Christmas time, which is when a lot of people make Mexican wedding cookies too. They are perfect for any celebration because they are so pretty and taste delicious too. You can serve them along with some Eggnog Fudge for the perfect Christmas dessert platter.

    Ingredients

    These Mexican wedding cookies are really easy to make. Just another reason I think you are going to love them. They are a short list of ingredients that come together to make a buttery and crumbly melt-in-your-mouth cookie. You can find the measurements below in the recipe card.

    • Butter: Butter is key in this cookie! It is what makes this cookie full of nutty flavor and helps the dough come together.
    • Powdered Sugar: You will use powdered sugar, also called confectioners’ sugar, in this recipe instead of granulated sugar. It makes a decadent and sweet cookie!
    • Vanilla Extract: Vanilla extract helps to bring out all the yummy flavors in the cookie.
    • Almond Extract: Almond extract has a sweet almost cherry-like flavor, and really adds a lot to this cookie.
    • All-Purpose Flour: You will want to make sure to sift your flour so that you don’t end up with any clumps.
    • Salt: Salt helps to balance out all the sweet flavors in this cookie recipe.
    • Pecans: Pecans or walnuts are the perfect buttery soft nut for this cookie. Make sure to crush them up before you put them in the cookie dough.
    Process photos showing how to make the dough, shaping it, and then rolling them in powdered sugar.

    Recipe for Mexican Wedding Cookies

    You don’t need any special equipment to make these Mexican wedding cookies. I like to bake the cookies on parchment paper on my sheet pan to keep them from sticking. A silicon baking mat will work great too. You will need a bowl of powdered sugar to roll the cookies in once they are baked and cooled. Grab some wire racks to cool the cookies on.

    1. Prep: Preheat oven to 325 degrees fahrenheit and line 2 baking sheets with parchment paper and set aside. To finely chop your pecans, place them in a food processor or blender and pulse until they are fine, but still chunky.
    2. Cream: In a large bowl, using a hand mixer, cream together your butter and ½ cup powdered sugar, about 3 minutes until it is light and fluffy. Add in your vanilla and almond extract and whip until combined.
    3. Add Dry to Wet: In a separate bowl, whisk together your sifted flour, salt, and pecans. Add the dry ingredients to the butter and sugar mixture. Then mix on low speed until everything is combined. Do not overwork the dough.
    4. Form Dough and Bake: Scoop the dough out about 1 tablespoon each and round into 1 inch balls, place on your parchment lined pans and bake for 10-15 minutes. The cookies should just start to lightly brown on the bottom and be firm.
    5. Cool: Remove cookies from the oven and allow to cool on the pan for at least 5 minutes before placing on a wire cooling rack. Then cool the cookies completely to room temperature.
    6. Roll In Powdered Sugar: Pour 1 ½ cups of powdered sugar in a bowl and roll each cookie in the sugar to coat before serving.
    Mexican wedding cookies on a counter top covered in powdered sugar.

    Tips for Making Mexican Wedding Cookies

    Because every culture seems to have a type of Mexican wedding cookie recipe, there are lots of different recipes out there! You can switch up the ingredients while still getting a delicious buttery and nutty cookie that everyone will love. Here are some ideas!

    • Toast Your Nuts: A great way get more flavor in these cookies is by toasting your nuts. Put your pecans in a skillet on medium heat and toast them until you can smell them. You could also use candied nuts for an added extra texture and flavor.
    • Use Different Nuts: A lot of different kinds of nuts will work in these cookies. Walnuts, almonds, pistachios, and hazelnuts are all great options that will add a new flavor that I think you will love.
    • Adding Spices: I like a traditional cookie, but there’s no reason you couldn’t add some fun spices to the mix! A half teaspoon of cinnamon, nutmeg, or cardamom would work great. You can get creative with this recipe and totally make it your own.

    The cookies on a scalloped white plate.

    Storing Leftovers

    These Mexican wedding cookies are so yummy, I doubt you will have any leftovers! Here is how you can store your leftovers for the best-tasting cookies.

    • On the Counter: You can store leftovers in an airtight container on the counter for 5 days.
    • Freezing Cookies and Dough: You can freeze the dough for 2 months, but make sure to let the dough thaw completely to room temperature before baking. You can also freeze the baked cookies in a bag for up to 3 months. The powdered sugar may dissolve a little bit as the cookie lets off water from being frozen. You can add extra powdered sugar on after they thaw if you need to.

    More Cookie Recipes

    Cookies are everyone’s best friend! There is a cookie out there for everyone. The best part is they are easy enough for kids to make, so baking these at home is such a blast. Here are some of my favorite recipes that I know you will love!

    Print

    Mexican Wedding Cookies

    Mexican wedding cookies are buttery, nutty, and coated in powdered sugar that makes them oh-so-good. They are usually a celebratory dessert, but they are so yummy you will want them all the time!
    Course Dessert
    Cuisine Mexican
    Keyword butter cookies, Mexican wedding cookies
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Servings 40 cookies
    Calories 116kcal
    Author Alyssa Rivers

    Ingredients

    • 1 cup unsalted butter room temperature
    • ½ cup powdered sugar
    • 1 teaspoons vanilla
    • 1 teaspoon almond extract
    • 2 cups flour sifted
    • ½ teaspoon salt
    • 1 ½ cups finely chopped pecans
    • 1 ½ cup powdered sugar for dusting

    Instructions

    • Preheat oven to 325° fahrenheit and line 2 baking sheets with parchment paper and set aside. To finely chop your pecans, place them in a food processor or blender and pulse until they are fine, but still chunky.
    • In a large bowl, using a hand mixer, cream together your butter and ½ cup powdered sugar, about 3 minutes until it is light and fluffy. Add in your vanilla and almond extract, whip until combined.
    • In a separate bowl, whisk together your sifted flour, salt, and pecans. Add the dry ingredients to the butter and sugar mixture, mix on low speed until everything is combined but do not overwork the dough
    • Scoop the dough out about 1 tablespoon each and round into 1” balls, place on your parchment lined pans and bake for 10-15 minutes. The cookies should just start to lightly brown on the bottom and be firm.
    • Remove cookies from the oven and allow to cool on the pan for at least 5 minutes before placing on a wire cooling rack. Then cool the cookies completely to room temperature.
    • Pour 1 ½ cups of powdered sugar in a bowl and roll each cookie in the sugar to coat before serving.

    Nutrition

    Calories: 116kcal | Carbohydrates: 11g | Protein: 1g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 30mg | Potassium: 25mg | Fiber: 1g | Sugar: 6g | Vitamin A: 144IU | Vitamin C: 0.04mg | Calcium: 5mg | Iron: 0.4mg
  • Valentine’s Day Cupcakes

    Valentine’s Day Cupcakes

    Show your sweetheart how much you care with these decadent chocolate and strawberry Valentine’s Day Cupcakes. They are simple to make for parties and gatherings and are always a hit.

    I love a simple and classic dessert. I’ve never heard anyone complain when they showed up to a party with cupcakes! If you are in the mood for some easy cupcake recipes, you’ve got to try these Strawberry Shortcake Cupcakes, these unique and beautiful purple Lavender Cupcakes, and these yummy Banana Cupcakes.

    Valentine's Day Cupcakes with sprinkles and chocolate words like amore and I love you.

    Valentines Day Cupcakes

    Valentine’s day is the perfect day to celebrate with fun sweet treats. In years past I have made a lot of red velvet cupcakes (because who doesn’t love cream cheese frosting?!) or these yummy strawberry cake mix cookies. Another crowd-pleaser are these fresh and juicy cheesecake stuffed strawberries. I was looking for the perfect dessert to make for my kid’s Valentine’s day school parties that they would enjoy making with me (so I didn’t end up with a TON of baking to do the night before). Enter these Valentine’s Day cupcakes!

    They are the perfect balance of a delicious chocolate cake with a sweet and slightly tangy strawberry buttercream frosting. They are super easy to whip up (yes, completely from scratch!) and no food coloring is needed! The freeze dried strawberries do all the work of coloring the frosting the perfect Valentine’s Day pink. You can top them with sprinkles, chocolate candies, and chocolate transfers.

    Ingredients

    You will be making these chocolate Valentine’s Day cupcakes from scratch, so you will need the basic cake ingredients. I used vegetable oil, but you can use whatever oil you prefer to bake with. I also added coffee, so make sure to grab some from the store or brew some at home because you won’t want to miss that ingredient! The other thing you may need to hunt down is freeze dried strawberries. I had great luck at my local grocery store. You can find the measurements below in the recipe card.

    Chocolate Cupcakes

    • Vegetable Oil: These cupcakes are so moist and delicious because of the oil in them. You could use another type of oil, but vegetable has a really neutral flavor that you won’t taste. You could use avocado oil which has a really mild flavor, or coconut oil if you don’t mind the taste!
    • Coffee: Coffee is what makes this cupcake recipe SO dark and decadent. When you make chocolate cake from scratch, you’ve got to add some coffee. It will help to balance out all of the sweetness and deepens the chocolate flavor.
    • Egg: I always use large grade A eggs in my recipes.
    • Vanilla: I like to use vanilla extract to help enhance all of the other flavors in the cake.
    • All-Purpose Flour: This is just the easiest to work with and what I used in this recipe.
    • Sugar: Granulated sugar is what adds sweetness to the cupcakes.
    • Cocoa Powder: I don’t recommend using Dutch process cocoa powder because it is more bitter. You can use it if you don’t mind a less sweet cupcake.
    • Baking Soda: This helps the cupcakes rise and become nice and fluffy.
    • Baking Powder: Baking powder also helps the cupcakes rise and become the perfect texture.
    • Salt: I like to add salt to help them bake better, and to balance out all of the sweetness of the cupcakes.

    Strawberry Buttercream Frosting

    • Unsalted Butter: I like to use unsalted butter when I bake so that I know exactly how much salt is in the recipe. Make sure to leave it out at room temperature so it’s really soft.
    • Powdered Sugar: Powdered sugar is always the perfect way to sweeten your frosting. It turns out so smooth and delicious!
    • Freeze Dried Strawberries: You should be able to find some at your local grocery store. You might only find them in slices. You will want to crush them into smaller pieces so that they blend into the frosting better.
    • Milk: You can use whatever milk you have on hand. I like to use whole milk.
    • Vanilla Extract: It adds extra flavor and helps to bring out the other delicious flavors in the frosting.
    • Salt: I like to add salt to help balance out all the sweetness from the powdered sugar.
    Process photos showing how to combine the dry and wet ingredients, fill the cupcake liners, and make the frosting.

    Valentine’s Day Cupcakes Recipe

    These Valentine’s Day cupcakes are so easy to make! You are going to love this sweet treat. You only need about an hour to make the cupcakes. They really are so simple that my kids loved helping me with this recipe. Save time by working on your chocolate transfers while you wait for your cupcakes to cool off.

    Make Chocolate Cupcakes

    1. Prep: Preheat your oven to 350 degrees Fahrenheit and line a muffin pan with cupcake liners, set aside.
    2. Whisk: In a large bowl whisk together the vegetable oil, warm coffee, egg, and vanilla until combined.
    3. Add Dry Ingredients to Wet: In a medium bowl sift together the flour, sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Add the flour mixture to the wet ingredients and gently whisk together until fully combined.
    4. Bake: Scoop the batter into the prepared cupcake pan and only fill the cupcake liners 2/3 of the way full. Bake for 18-22 minutes, or until the cupcakes spring bake when lightly pressed. Cool completely before frosting.

    Make the Frosting

    1. Beat Butter and Sugar: Beat the butter in the bowl of a stand mixer until fluffy. Add the powdered sugar and beat slowly until incorporated, increasing the speed to beat it more fully.
    2. Mix: Scrape down the sides and the bottom of the bowl and add the freeze-dried strawberries, milk, vanilla, and salt. Mix on medium-high until completely smooth and combined. If the frosting is too stiff, add more milk one tablespoon at a time until it is a pipeable consistency.
    3. Frost Cupcakes: Pipe the frosting onto the tops of the cooled cupcakes and decorate however you’d like!

    Tips for Making Valentine’s Day Cupcakes

    Valentine’s Day cupcakes are the perfect way to spread the love this holiday. They are perfect for a school party, galentines get together, or to share with friends and family. Here are some tips when you go to make these cupakes.

    • Freeze-Dried Fruits: I was able to find freeze dried strawberries at Target. You might only be able to find them in slices. You can pulse them in a food processor to make them into a powder to get a really smooth frosting. If you don’t mind some texture (I think it’s really good!) you can coarsely chop up the strawberries or put them in a plastic bag and smash them with a rolling pin or mallet.
    • Frosting Cupcakes: I think frosting is the real treat! You can frost the cakes any way you like. I prefer to put the frosting in a piping bag and make a pretty design. You can use whatever tip you like, and switch it up for fun designs. Make sure your dessert has cooled off to room temperature before frosting them, or the frosting will melt right off!

    One of the Valentine's Day cupcakes cup open.

    Valentine’s Day Cupcake Ideas

    So many fun Valentine’s day cupcake ideas are floating around in my head! I finally decided on the design you see here, but there are so many directions you could go with these cupcakes. Here are a few fun ways to switch up this recipe!

    • Valentine’s Day Cupcake Toppers: Sprinkles are a fast and fun way to dress up your cupcakes. They are perfect for kids who are helping. Try adding chocolate transfers, chocolate candies, or fun conversation heart candies.
    • Flavors of Frosting: There are so many options for frosting flavors! I like to add freeze dried fruit (like strawberries) so you get a beautiful pink color naturally without food coloring. You could also use freeze dried raspberries instead if you like the flavor better. Raspberries go perfectly with this cupcake recipe. You could also top these cupcakes with white chocolate buttercream for an extra rich chocolate cake treat.
    • Chocolate Transfers: These chocolate strawberry cupcakes are so fun to top with chocolate transfers! All you have to do is melt your favorite kind of chocolate and put it in a pastry bag or plastic bag. Cut a very small hole, and pipe out fun designs onto parchment paper. Give it 15 minutes to dry, and then you will be able to pick it up and put it on top of your cupcakes! They are so beautiful and taste delicious. You don’t have to be a pro to make some really fun toppers! You could use white chocolate or red melting chocolate to add to the design.

    Storing Leftovers

    Cupcakes make great leftovers! I like making the cupcakes ahead of time because they will stay nice and moist for a few days. Here is how to store your leftovers.

    • On the Counter: You can store your cupcakes (frosted or unfrosted) on the counter in an airtight container for up to 4 days. You can refrigerate them if you want to, but it’s not necessary.

    Other Cupcake Recipes to Try!

    Once you make this recipe I can guarantee you will be in the mood for cupcakes again! Here are a few cupcake recipes that my family and friends go crazy for. They are unique and way fun to make, you’re going to love them!

    Print

    Valentines Day Cupcakes

    Show your sweetheart how much you care with these decadent chocolate and strawberry Valentine's Day Cupcakes. They are simple to make for parties and gatherings and are always a hit.
    Course Dessert
    Cuisine American
    Keyword chocolate cupcakes, chocolate strawberry cupcakes, Valentine’s Day Cupcakes
    Prep Time 30 minutes
    Cook Time 22 minutes
    Total Time 52 minutes
    Servings 15 cupcakes
    Calories 373kcal
    Author Alyssa Rivers

    Ingredients

    Chocolate Cupcakes

    • ½ cup vegetable oil
    • ¾ cups warm coffee
    • 1 large egg
    • 2 teaspoons vanilla
    • 1 ½ cup all purpose flour
    • 1 cup granulated sugar
    • 6 tablespoons cocoa powder
    • 1 teaspoon baking soda
    • ½ teaspoon baking powder
    • ½ teaspoon salt

    Strawberry buttercream frosting

    • 1 cup unsalted butter room temp
    • 3 cups powdered sugar
    • 1 cup freeze dried strawberries
    • 3 tablespoons milk more as needed
    • 1 teaspoon vanilla extract
    • ½ teaspoon salt

    Instructions

    Chocolate Cupcakes

    • Preheat your oven to 350 degrees fahrenheit and line a cupcake pan with cupcake liners, set aside.
    • In a large bowl whisk together the vegetable oil, warm coffee, egg, and vanilla until combined.
    • In a medium bowl sift together the flour, sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Add the dry ingredients to the wet ingredients and gently whisk together until fully combined.
    • Scoop the batter into the prepared cupcake pan and only fill the cupcake liners 2/3 of the way full. Bake for 18-22 minutes, or until the cupcakes spring bake when lightly pressed. Cool completely before frosting.

    Strawberry buttercream frosting

    • Beat the butter in the bowl of a mixer until fluffy. Add the powdered sugar and beat slowly until incorporated, increasing the speed to beat it more fully.
    • Scrape down the sides and the bottom of the bowl and add the freeze dried strawberries, milk, vanilla, and salt. Mix on medium-high until completely smooth and combined. If the frosting is too stiff, add more milk one tablespoon at a time until it is a pipeable consistency.
    • Pipe the frosting onto the tops of the cooled cupcakes and decorate however you’d like!

    Nutrition

    Calories: 373kcal | Carbohydrates: 62g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 44mg | Sodium: 237mg | Potassium: 288mg | Fiber: 3g | Sugar: 48g | Vitamin A: 399IU | Vitamin C: 193mg | Calcium: 23mg | Iron: 4mg
  • Glazed Donuts

    Glazed Donuts

    Homemade glazed donuts are light and fluffy with a perfectly moist inside and a sweetened glazed outside. They are the ultimate treat and super easy to make at home, which makes them the perfect dessert for any occasion. Seriously, who doesn’t want a freshly fried homemade donut?!

    Donuts are the ultimate crowd pleaser! Not to mention they are super fun to make at home. The dough is super simple to whip up, and if you are intimidated by frying them (or want to cut down on calories) you can try these simple baked cake donuts or my air fryer donut recipe instead. If you aren’t quite ready to jump into the doughnut dough, you can try these super easy and delicious donut muffins. They are always a hit too!

    Fried glazed donuts stacked on top of each other with a bite taken out of the top one.

    Glazed Donut

    I know we are all thinking it, I totally want these glazed donuts right now. What’s stopping you?! This recipe is simple, delicious, and tried and true. I promise they will turn out fluffy and moist because I give you all of my pro tips for frying donuts. I share those in my tip box below. The only other things you need to worry about are not adding in too much flour (which makes a dry dense donut) and not getting too nervous when frying. You’ve got this!

    There is something so craveable about a fried dessert. Homemade apple fritters, fluffy irresistible beignets, and cannolis oh my! I think a lot of people shy away from making them because of the hot oil and the unknown of frying something. I’m about to share all of my tips and tricks that will have you making fry donuts like a pro. There is nothing to be scared of and a divine donut waiting for you at the end of this recipe!

    Ingredients

    Glazed donut dough is a really simple list of ingredients! You will likely already have these things on hand and they are super easy to work with. No eggs or butter required, so the cost is pretty low too. Other things you may want to pick up from the store to make your life easier is some parchment paper and a doughnut cutter. You can find exact measurements below in the recipe card.

    Glazed Donut Ingredients

    • Heavy Cream: The fat in heavy cream is great for donut dough. It makes them fry up better and gives them great color and texture, and of course flavor!
    • Whole Milk: Whole milk has more fat in it and will help the dough become soft and the perfect texture.
    • Granulated Sugar: This is how you will sweeten the dough, and it also helps the yeast activate and the bread rise so make sure to add it in.
    • Dry Active Yeast: Active dry yeast will give the dough the perfect rise and help those donuts get to the perfect texture.
    • Kosher Salt: A high quality salt makes a difference. A pink Himalayan salt or sea salt would work great too.
    • All-Purpose Flour: This is the easiest to work with and what you most likely have on hand already.
    • Oil: You will need about 2 quarts for frying! I know oil can be expensive, so choose the best quality oil that makes sense for frying these donuts. Vegetable oil or canola oil are good options.

    Donut Glaze

    • Powdered Sugar: You really do need to use powdered sugar to get the perfect silky smooth and shiny glaze. Make sure you have some on hand!
    • Milk: You can use whatever type of milk you want here, I used whole milk since I already had it on hand from the donut dough.
    Process photos showing the dough being made and cut out, then fried and glazed.

    Glazed Donut Recipe

    Now that you have all of your ingredients, it’s time to make a glazed donut. If this is your first time making a donut at home, you are going to be so blown away by the flavor! They are worth all of the effort, and they really aren’t hard at all to make. Here is how to make your donut, shape and fry them, and finish them with a simple powdered sugar glaze.

    Make Donut Dough and Shape

    1. Mix: Mix together the cream, milk and sugar in a small bowl. Heat in the microwave 20 seconds at a time until it reaches 110 degrees fahrenheit. If it gets warmer than that, let it cool to 110 before moving to the next step.
    2. Whisk: Whisk the yeast into the liquid and let it stand for 10 minutes, until frothy. Once frothy, whisk in the melted butter and eggs.
    3. Knead: Add the flour and salt to the bowl of a stand mixer and stir to distribute the salt. Add the yeast mixture to the flour. Use the dough hook on speed 2 to knead for about 5 minutes, until smooth and elastic.
    4. Oil Bowl: Oil a large glass bowl. Scrape dough out of the mixing bowl and shape into a ball. Place it in the oiled bowl and turn to coat all the dough in oil.
    5. Rest: Cover and let rise in a warm place for 1-2 hours, until doubled in size.
    6. Roll and Cut: Turn the dough out onto a lightly floured surface and roll out to about ½ inch thick. Use a donut cutter or a 3 inch round cookie cutter to cut out the donuts and use a 1 inch round cookie cutter to cut out the donut holes from the center.
    7. Knead Scraps and Rest: Gather the scraps of dough back together and knead back into a ball. Cover and let rest for 10-15 minutes before rolling out and cutting more donuts.
    8. Shape and Cut: Gently reshape the donut rings and holes if needed and let them rest for 10-15 minutes.

    Fry and Glaze Donuts

    1. Heat Oil: Meanwhile, heat the oil in a large, heavy bottomed pot. Use a candy thermometer to keep track of the temperature and heat until it reaches 360 degrees Fahrenheit. While frying you should keep your oil between 350-375, though I found the sweet spot to be 360.
    2. Make Glaze: Before you start frying, prep your glaze by mixing together the powdered sugar and milk. Also set up your frying station with a cooling rack with paper towels beneath it to catch any dripping oil or glaze.
    3. Fry: Once the donuts have rested and the oil is the correct temperature, fry 2-3 donuts at a time. Gently lay the donuts into the oil so they fall away from you. This will prevent any splashing oil from splashing at you and burning you. Fry for about 2 minutes per side, until golden brown. Remove with a spider or slotted spoon to the cooling rack.
    4. Glaze: Dip the warm donuts in the glaze. I dipped just the tops of them in the glaze, but you can dip both sides if you would like. Place back on the cooling rack to finish cooling.

    Tips for Making Glazed Donuts

    The best tips I can give you for making glazed donuts all have to do with frying them. It really is the difference between a perfectly fluffy and moist donut, and one that is dry, overcooked, and a little disappointing. Let me help you make the perfect donuts with these tips!

    • Oil Temperature: Maintain your oil heat. It’s important to not let the oil get too hot or too cool while you’re frying. This may require some adjusting of the heat during the process to prevent it from changing too much between batches. Don’t overcrowd the pan. Frying too many donuts at a time will cause the temperature of the oil to drop too quickly and result in oily donuts. You may also have your donuts expand into each other and make them harder to flip while maintaining their shape. 
    • About the Glaze: Customize your glaze flavor. Add ½-1 teaspoon of vanilla, maple, orange or lemon extract to the glaze for a twist on the classic glazed donut.
    • Fry Like a Pro: Have everything set up before you start frying. Have the donuts resting and within reach, the pot of hot oil with the candy thermometer in it, a cooling rack with paper towels beneath it, the glaze ready for dipping, and a spider or slotted spoon. Being ready to fry and dip will make things go much smoother and safer.

    A close up on glazed donuts on a drying rack.

    Storing Leftovers

    We all know these glazed donuts won’t last long! They will stay fresh for about as long as the ones from the store will, so they really are best eaten fresh. Here is how to store leftovers.

    • On the Counter: You can store your leftover donuts in an airtight container or paper bag on the counter for up to 4 days. They will dry out the longer you wait to eat them, so try to eat them fresh!

    Delicious glazed donuts with glaze in a bowl.

    Other Delectable Desserts

    Whether you made these donuts or not, I know dessert is on your mind! Here are a few of my favorite dessert recipes that please a crowd and always hit the spot. You can try one or all of them, and you’ll be so glad you did!

    Print

    Glaze Donuts

    Homemade glazed donuts are light and fluffy with a perfectly moist inside and a sweetened glazed outside. They are the ultimate treat and super easy to make at home, which makes them the perfect dessert for any occasion. Seriously, who doesn't want a freshly fried homemade donut?!
    Course Dessert
    Cuisine American
    Keyword donuts, fried donuts, glazed donuts
    Prep Time 1 hour
    Cook Time 4 minutes
    Rest Time 1 hour 15 minutes
    Total Time 2 hours 19 minutes
    Servings 18 Donuts
    Calories 1118kcal
    Author Alyssa Rivers

    Ingredients

    • ½ cup heavy cream
    • ½ cup whole milk
    • ¼ cup granulated sugar
    • 4 teaspoons dry active yeast
    • ¾ teaspoon kosher salt
    • 3 1/2-4 cups all-purpose flour
    • Extra flour for rolling
    • 2 quarts oil for frying

    Glaze

    • 2 cups powdered sugar
    • ⅓ cup milk

    Instructions

    • Mix together the cream, milk and sugar in a small bowl. Heat in the microwave 20 seconds at a time until it reaches 110 degrees fahrenheit. If it gets warmer than that, let it cool to 110 before moving to the next step.
    • Whisk the yeast into the liquid and let it stand for 10 minutes, until frothy. Once frothy, whisk in the melted butter and eggs.
    • Add the flour and salt to the bowl of a stand mixer and stir to distribute the salt. Add the yeast mixture to the flour. Use the dough hook on speed 2 to knead for about 5 minutes, until smooth and elastic.
    • Oil a large glass bowl. Scrape dough out of the mixing bowl and shape into a ball. Place it in the oiled bowl and turn to coat all the dough in oil.
    • Cover and let rise in a warm place for 1-2 hours, until doubled in size.
    • Turn the dough out onto a lightly floured surface and roll out to about ½ inch thick. Use a donut cutter or a 3 inch round cookie cutter to cut out the donuts and use a 1 inch round cookie cutter to cut out the donut holes from the center.
    • Gather the scraps of dough back together and knead back into a ball. Cover and let rest for 10-15 minutes before rolling out and cutting more donuts.
    • Gently reshape the donut rings and holes if needed and let them rest for 10-15 minutes.
    • Meanwhile, heat the oil in a large, heavy bottomed pot. Use a candy thermometer to keep track of the temperature and heat until it reaches 360 degrees Fahrenheit. While frying you should keep your oil between 350-375, though I found the sweet spot to be 360.
    • Before you start frying, prep your glaze by mixing together the powdered sugar and milk. Also set up your frying station with a cooling rack with paper towels beneath it to catch any dripping oil or glaze.
    • Once the donuts have rested and the oil is the correct temperature, fry 2-3 donuts at a time. Gently lay the donuts into the oil so they fall away from you. This will prevent any splashing oil from splashing at you and burning you. Fry for about 2 minutes per side, until golden brown. Remove with a spider or slotted spoon to the cooling rack.
    • Dip the warm donuts in the glaze. I dipped just the tops of them in the glaze, but you can dip both sides if you would like. Place back on the cooling rack to finish cooling.

    Nutrition

    Calories: 1118kcal | Carbohydrates: 36g | Protein: 4g | Fat: 108g | Saturated Fat: 10g | Polyunsaturated Fat: 30g | Monounsaturated Fat: 67g | Trans Fat: 0.4g | Cholesterol: 9mg | Sodium: 105mg | Potassium: 75mg | Fiber: 1g | Sugar: 17g | Vitamin A: 115IU | Vitamin C: 0.05mg | Calcium: 23mg | Iron: 1mg
  • Crepes Suzette

    Crepes Suzette

    Light, airy, and bursting with juicy, orange flavor, these crepes suzette are the perfect dessert! Serve them on their own or with a scoop of vanilla ice cream on top for a French treat sure to make your stomach happy.

    Crepes are one of my favorite breakfasts. They’re great served both savory and sweet! Try these classic crepes, chocolate crepes, and blintzes next!

    3 folded crepes covered with orange syrup and whipped cream in a skillet.

    What are Crêpes Suzette?

    Crepes suzette are every citrus lover’s dream! It all starts with soft, fluffy crepes. Then, you cook them in a delicious buttery sauce made with orange zest and Grand Marnier for a punch of citrus flavor! Crepes suzette are so easy to make but sure to impress! For that restaurant-worthy presentation, you can even flambé them tableside!

    The flavor of these crepes is to die for. So soft, moist, and filled with juicy orange flavor! It’s one of my favorite French desserts! They’re an amazing dessert but also double as a breakfast. There’s nothing better than waking up to soft, orangey goodness in the morning! Good news is, you can whip these up in less than 30 minutes. They’re also surprisingly easy to make! So grab your skillet and let’s get started!

    Ingredients for Crepes Suzette

    Crepes suzette made simple with just a handful of everyday ingredients! Flour, milk, sugar, eggs, butter (or oil), vanilla, and a pinch of salt come together to create a sweet and delicious treat that everyone will love! They’re so bright and flavorful. You may want to make some extras! Note: all measurements can be found below in the recipe card.

    • All-Purpose Flour: Provides the structure and texture for the crepes.
    • Milk: Creates a smooth and creamy batter! It also helps to bind the ingredients together and provides richness to the final product. I used whole milk for more tender crepes.
    • Sugar: For a touch of sweetness!
    • Eggs: Help to bind the batter together and give the crepes their signature texture. They’re a key ingredient!
    • Unsalted Butter: For cooking the crepes in. Your favorite cooking oil will also work.
    • Vanilla: Add a touch of extra flavor. Use pure vanilla extract if you have it! It makes all the difference in flavor.
    • Salt: Just a pinch to boost flavors.

    Orange Sauce

    • Butter: Every good sauce starts with melted butter!
    • Sugar: To balance out the tanginess of the orange zest and liqueur.
    • Orange Zest: For bright, zesty flavor. Lemon zest also works!
    • Grand Marnier: An orange-flavored liqueur made from a blend of fine Cognac and orange essence. It adds a sweet, rich, and slightly boozy flavor to the crepes suzette. It’s a sophisticated touch!

    Can I Make Crepes Suzette Without Alcohol?

    Yes! Crepes suzette can be made without liqueur by swapping out the Grand Marnier for orange juice. Just make sure you skip the step where you ignite the crepes.

    Let’s Get Cooking!

    Follow these simple steps and you’ll be making your crepes suzette like a pro. Everyone is going to go crazy over this fruity, sophisticated dessert. No one will know it only took 20 minutes to cook them up!

    For the Crepes:

    1. Combine Ingredients in a Blender: Whisk together flour, milk, sugar, eggs, oil and vanilla until the batter is completely smooth. I use a blender and pulse until smooth.
    2. Prepare Pan: Brush a medium size pan with olive oil. Then heat the pan to medium heat. Once the pan is heated, add about ¼ – ½ cup batter to the pan.
    3. Spread Batter: Using a circular hand motion, spread the crepe batter thin and even into a circle. My hubby recommends a crepe spatula if you are wanting them really thin.
    4. Cook and Flip: Heat on the side for 30-40 seconds and then flip. The side will start to dry out and tiny bubbles will form. Repeat the process with the rest of the batter.

    For the Orange Sauce:

    1. Butter Mixture: In a large skillet over medium heat, melt half of the butter until it becomes foamy, but not browned. Remove skillet from heat and add half of the sugar and half of the orange zest.
    2. Add Liqueur: Then carefully add half of the orange liqueur and ignite it with a long match or long stemmed lighter.
    3. Transfer to Plate: When the flame goes out, take the crepes one at a time and coat both sides in the sauce, fold into quarters and remove from the pan, plating them until you run out of sauce or crepes.
    4. Add Additional Sauce: Redo the first steps to make additional orange syrup for drizzling.
    5. Enjoy: Serve crepes fresh and hot with ice cream or whipped cream!
    6-photo collage of crepes suzette being cooked and ignited with orange liqueur.

    How to Make the Best Crepes Suzette

    When I first started making crepes, something I really struggled with was getting them nice and thin. It was also tough to spread the batter evenly across the pan. If you love homemade crepes as much as I do, I recommend picking up a few tools to make them! A good nonstick pan is a must, as well as a crepe spreader and spatula to make sure they’re the perfect shape. Here’s a great set for making the perfect crepes! Your crepes suzette will turn out perfectly.

    The Recipe Critic Recommendation

    The Best Crepe-Making Set

    Ballarini Cookin'Italy Crepe Pan Set

    This has everything you need to make the perfect crepes including a small, non-stick pan, crepe spreader, and spatula!

    CLICK HERE TO SHOP

    Storing Leftovers

    Crepes suzette need to be enjoyed fresh just after making them. They taste the best this way! Leftover crepes can be stored in the fridge with the orange sauce for about 3 days, but their texture won’t be as good as the first day you made them.

    Closeup of a bite being taken out of a crepe.

    More Delicious French Desserts

    Bring the flavors of France to your kitchen with these other amazing desserts! Not only do they look good, but they taste even better! The perfect showstopper for any party or get-together.

    Print

    Crepes Suzette

    Light, airy, and bursting with juicy, orange flavor, these crepes suzette are the perfect dessert! Serve them on their own or with a scoop of vanilla ice cream on top for a French treat sure to make your stomach happy.
    Course Dessert
    Cuisine French
    Keyword crepes suzette, crepes suzette recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 4 People
    Calories 1043kcal
    Author Alyssa Rivers

    Ingredients

    Crepes

    • 2 cups all purpose flour
    • 2 1/4 cups milk
    • 1/4 cup sugar
    • 4 eggs
    • 1/4 cup melted butter or oil
    • 1 teaspoon vanilla
    • ¼ teaspoon salt

    Orange Sauce

    • 1 cup butter divided
    • ⅓ cup sugar divided
    • 1 tablespoons orange zest divided
    • ¼ cup Grand Marnier divided

    Instructions

    Crepes

    • Beat together flour, milk, sugar, eggs, oil and vanilla until the batter is completely smooth. I use a blender and pulse until smooth.
    • Brush a medium size pan with olive oil. Heat the pan to medium heat. Once the pan is heated, add about 1/4-½ cup batter to the pan.
    • Using a circular hand motion, spread the batter thin and even into a circle. My hubby recommends a crepe spatula if you are wanting them really thin.
    • Heat on the side for 30-40 seconds and then flip. The side will start to dry out and tiny bubbles will form. Repeat the process with the rest of the batter.

    Orange Sauce

    • In a large skillet over medium heat, melt half of the butter until it becomes foamy, but not browned. Remove skillet from heat and add half of the sugar and half of the orange zest. Carefully add half of the orange liqueur and ignite it with a long match or long stemmed lighter.
    • When the flame goes out, take the crepes one at a time and coat both sides in the sauce, fold into quarters and remove from the pan, plating them until you run out of sauce or crepes.
    • Redo the first steps to make additional sauce for drizzling.
    • Serve crepes fresh and hot with ice cream.

    Notes

    These need to be enjoyed fresh just after making.
    If you want to forgo using liqueur, you can instead use orange juice and skip the igniting step.

    Nutrition

    Calories: 1043kcal | Carbohydrates: 89g | Protein: 17g | Fat: 67g | Saturated Fat: 41g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 2g | Cholesterol: 333mg | Sodium: 719mg | Potassium: 360mg | Fiber: 2g | Sugar: 41g | Vitamin A: 2239IU | Vitamin C: 2mg | Calcium: 223mg | Iron: 4mg
  • Macarons

    Macarons

    This French macaron cookie recipe makes the perfect macaron every time! I share all of my tips and tricks to get the perfect feet on your macaron, and a delicate and airy cookie with a shiny smooth shell. You are going to love making these fun and elegant cookies at home!

    I am a sucker for a fancy dessert. I don’t know what it is, maybe just knowing that a lot of thought and time went into it makes it taste better to me! Whether it’s a batch of cinnamon rolls, a delicious and well-planned out chocolate cheesecake, or a not-so-simple Homemade Croissant, I can really appreciate the taste of all of that love and effort.

    Macarons on a table stacked up next to each other with white frosting.

    Macarons Recipe

    A macaron is a delicious French sandwich cookie with a meringue and almond flour base. It has a really subtle sweet almond flavor and is seriously addicting! I couldn’t stop eating these when I went to France and knew I needed to come back and perfect the recipe. The most important thing to get these cookies right is to follow the recipe exactly and to really pay attention to the details! It isn’t hard, but you do have to get a few things right for this cookie to turn out.

    You want the cookie to puff up and leave a foot around the bottom, which looks like a little ruffle around the edges. This is the best way to tell right off the bat if your cookie worked. They should rise up evenly and have a nice smooth top. You will need to use egg whites, and no egg yolks in this recipe. I love to make creme brulee with the leftover yolks! You fill these sandwich cookies with anything you want! I like to do a mousse or white chocolate buttercream. If you want to add a jam in the center, you can pipe a ring of something a little stiffer around the outside of the shell (leaving a space in the middle for jam) and add your favorite jam (mine is strawberry jam). When you close your cookie it is a delicious flavorful surprise in the inside!

    Ingredients

    You will want to get out your kitchen scale for these French macarons! They are not hard to make, they just take a lot of attention to detail. Measuring in cups won’t be as accurate as measuring by grams. So grab your kitchen scale and lets get baking!

    • Granulated Sugar: This is your regular pantry sugar. This is added to the egg whites to help make the meringue.
    • Egg Whites: You will want to separate your egg whites from your yolks. Make sure absolutely NO yolk gets into your whites or it will not whip up the right way.
    • Almond Flour: Yes, you will need almond flour! This is the traditional flour, and it also makes this cookie gluten-free. So yay for all our gluten-free friends, this is a tasty treat just for you!
    • Powdered Sugar: This adds extra sweetness, and also helps you get that nice crispy shell on the outside. Trust me, you DO need to use both powdered and granulated sugar in this recipe.
    • Filling of Choice: I talk more about what filling options you have in the tip box below, as well as share some of my suggested recipes.
    • Gel Food Coloring: This is optional. The macarons will be a cream color if you don’t add coloring. I think they look so fun with a little color! Don’t use liquid coloring, only use gel or powder. Any additional liquid can throw off the consistency of the cookies.
    Showing the process of making a meringue and adding the dry ingredients and piping out the cookies.

    How to Make Macarons

    Ok let’s talk about macarons. First off, I want you to stop thinking they are a hard cookie to make! We’ve all seen those baking shows on TV where a lot of people mess up their macarons, but don’t forget that KIDS can also make these cookies and do it perfectly! That’s because all you have to do is pay attention to the details and there are no cutting corners. These cookies have to be made a certain way, and if you do that they will be perfect. So find your courage and lets get to it.

    Make the Batter

    1. Prep: Prep the baking sheets by lining them with silicone baking mats, ideally the ones with the macaron templates on them. If you don’t have the template mats, use the provided template placed under the silicone mats.
    2. Simmer Water: Bring one inch of water to a simmer in a small pot.
    3. Clean Bowl and Make Meringue: Wipe the bowl of a stand mixer clean with white vinegar and add the egg whites and granulated sugar. Whisk to combine. Place the bowl over the simmering water being sure the bowl does not touch the water. Whisk until the sugar has dissolved and the mixture is frothy, about 2-3 minutes.
    4. Whip Meringue: Transfer the bowl to the stand mixer fitted with the whisk attachment. Whip on high speed until glossy, stiff peaks form and the bowl is cooled to room temperature.
    5. Sift Flour and Sugar: While the egg whites whip, sift the almond flour and powdered sugar twice through a fine mesh sieve.
    6. Add Flour to Meringue: Add the almond flour mixture to the whipped egg whites and fold, pressing against the side of the bowl as you go. The batter should flow like lava off the spatula in a steady line without breaks and should be able to make a figure 8 without any breaks. The batter should melt back into itself after 10-15 seconds. If it does not and instead just sits on top of the batter beneath it, fold a few more times and try the figure 8 again.

    Adding Food Coloring

    You can add food coloring to your meringue to make your cookies colorful and more beautiful. Be sure to not overmix your batter by adding your gel or powder food coloring to the meringue once it has finished whipping. You will only need to mix the meringue a little bit longer to get the food coloring incorporated.

    Pipe and Rest

    1. Pipe: Add the batter to a piping bag, taking care to not overfill the bag. Half to two-thirds full is plenty. Snip off the end of the bag, leaving about a quarter inch hole. Pipe the macarons at a 90 degree angle, making a slight swirl motion after you stop piping to prevent dimples.
    2. Get Air Bubbles Out: Tap the pan firmly on the counter 3-4 times to help remove any air bubbles. You can use a toothpick to pop bubbles that come to the surface but do not pop on their own.
    3. Rest: Let the macarons rest for 30-60 minutes, until a skin forms on the outside and they do not stick when you lightly touch them.

    Bake and Assemble

    1. Preheat Oven: While the macarons rest, preheat the oven to 300 degrees fahrenheit. When the macarons are ready, bake for 15-18 minutes.
    2. Test Doneness: To test if the macarons are ready, touch the top of one. It should not jiggle or move around at all, and the top should feel firm. You can gently peel it off the parchment or silicone mat. A macaron that is done will peel off with an in-tact bottom whereas a macaron that needs more time will stick and leave the bottom behind.
    3. Let Cool and Fill: Once done baking, remove the macarons from the oven and let them cool on the tray. Once cooled, pipe your chosen filling in the center of one shell and gently top with a second shell.
    4. Mature: If you would like the macarons to develop deeper flavor, fill them and store them in an airtight container in the fridge overnight. This process is called maturing and will allow the shells to absorb the flavor of the filling and the shells to soften slightly.
    A photo showing the filling being piped onto one half of the cookie.

    Macarons vs. Macaroons

    What’s the difference? You might have heard them pronounced the same way, and maybe assumed they were the same thing! A macaron (mack-ah-ROHN) is what we are making here. It is a delicious French meringue-based sandwich cookie that are usually colorful and filled with many different kinds of filling. A macaroon (mack-ah-ROON) is actually an entirely different cookie! It is a sweetened flaked coconut cookie with almond flour. They both use stiff whipped egg whites and are a light and flavorful cookie, but look and taste totally different! So next time someone talks about these cookies, you’ll know exactly which is which.

    Three macarons stacked on top of each other with other macarons around it.

    Tips for Making Macarons

    You may think that macarons are too hard to make, but with these simple tips you will have success every time! It’s all in the details, so make sure to follow each step and to take your time while making them.

    • Age Egg Whites: separate the egg yolks from the egg whites days before making your macarons. Take care to not get any yolk in the whites. Cover the whites with plastic wrap, poke a few holes and leave them in the fridge for 24 hours, or up to 4 days. This allows the proteins in the egg whites to relax and will allow them to whip up easier.
    • Clean Your Tools: Use vinegar or lemon juice to wipe down your bowl and whisk before making your meringue. This will eliminate any residual fat on them that might otherwise prevent your meringue from whipping up properly. 
    • Form a Skin: Let the macarons sit for at least 30 minutes before putting them in the oven. This allows them to form a skin, which prevents air from escaping through the top and leaving you with cracked cookies. 
    • Baking: If they don’t seem to be baked enough, try turning the temperature down to 275 degrees fahrenheit. Bake for 2-3 minutes at a time before testing the macarons again. 
    • Leave Overnight: Maturing will really help your macarons absorb flavor. Plan to let them mature at least overnight, if not a full 24 hours before serving. 
    • Fillings: Fill with ganache, buttercream, mousse, or jam! The shell is a light almond flavor and will absorb the flavor of whatever filling you choose. I prefer to make a coconut mousse, or a chocolate mousse for the chocolate lovers! You can never go wrong with a simple chocolate buttercream frosting.

    A close up of bites taken out of two macarons.

    Storing Leftovers

    Macarons are a beautiful sandwich cookie that are best eaten 24 hours after they are made. There is something about letting them sit and mature that really brings out the flavor. They don’t last long after that, but luckily you can freeze them if you need to make a lot for a special event! Here is how to store your leftovers.

    • Unfilled Macaron Shells: These can be stored in the freezer for up to 3 months in an airtight container. I would make the filling once you are ready to assemble the cookies.
    • Filled Macarons: Store in the fridge for up to 3 days in an airtight container.

    Other Cookie Recipes to Try

    Once you’ve mastered the macaron, the cookie world is your oyster! You can do it all, so why not have some fun with it and try these delicious and (a lot more simple to make) cookie recipes.

    Print

    Macarons

    This French macaron cookie recipe makes the perfect macaron every time! I share all of my tips and tricks to get the perfect feet on your macaron, and a delicate and airy cookie with the perfect smooth shell. You are going to love making these fun and elegant cookies at home!
    Course Dessert
    Cuisine French
    Keyword French macarons, macarons
    Prep Time 1 hour
    Cook Time 18 minutes
    Resting and Maturing Time 1 day 30 minutes
    Total Time 1 day 1 hour 48 minutes
    Servings 24 Macarons
    Calories 87kcal
    Author Alyssa Rivers

    Ingredients

    • 150 grams granulated sugar
    • 150 grams egg whites
    • 150 grams almond flour
    • 150 grams powdered sugar
    • Filling of choice see tips for suggestions
    • Gel food coloring, optional

    Instructions

    • Prep the baking sheets by lining them with silicone baking mats, ideally the ones with the macaron templates on them. If you don’t have the template mats, use the provided template placed under the silicone mats.
    • Bring one inch of water to a simmer in a small pot.
    • Wipe the bowl of a stand mixer clean with white vinegar and add the egg whites and granulated sugar. Whisk to combine. Place the bowl over the simmering water being sure the bowl does not touch the water. Whisk until the sugar has dissolved and the mixture is frothy, about 2-3 minutes.
    • Transfer the bowl to the stand mixer fitted with the whisk attachment. Whip on high speed until glossy, stiff peaks form and the bowl is cooled to room temperature.
    • While the egg whites whip, sift the almond flour and powdered sugar twice through a fine mesh sieve.
    • Add the almond flour mixture to the whipped egg whites and fold, pressing against the side of the bowl as you go. The batter should flow like lava off the spatula in a steady line without breaks and should be able to make a figure 8 without any breaks. The batter should melt back into itself after 10-15 seconds. If it does not and instead just sits on top of the batter beneath it, fold a few more times and try the figure 8 again.
    • Add the batter to a piping bag, taking care to not overfill the bag. Half to two-thirds full is plenty. Snip off the end of the bag, leaving about a quarter inch hole. Pipe the macarons at a 90 degree angle, making a slight swirl motion after you stop piping to prevent dimples.
    • Tap the pan firmly on the counter 3-4 times to help remove any air bubbles. You can use a toothpick to pop bubbles that come to the surface but do not pop on their own.
    • Let the macarons rest for 30-60 minutes, until a skin forms on the outside and they do not stick when you lightly touch them.
    • While the macarons rest, preheat the oven to 300 degrees fahrenheit. When the macarons are ready, bake for 15-18 minutes.
    • To test if the macarons are ready, touch the top of one. It should not jiggle or move around at all, and the top should feel firm. You can gently peel it off the parchment or silicone mat. A macaron that is done will peel off with an in-tact bottom whereas a macaron that needs more time will stick and leave the bottom behind.
    • Once done baking, remove the macarons from the oven and let them cool on the tray. Once cooled, pipe your chosen filling in the center of one shell and gently top with a second shell.
    • If you would like the macarons to develop deeper flavor, fill them and store them in an airtight container in the fridge overnight. This process is called maturing and will allow the shells to absorb the flavor of the filling and the shells to soften slightly.

    Nutrition

    Calories: 87kcal | Carbohydrates: 14g | Protein: 2g | Fat: 3g | Saturated Fat: 0.2g | Sodium: 11mg | Potassium: 10mg | Fiber: 1g | Sugar: 13g | Calcium: 14mg | Iron: 0.2mg
  • Chocolate Covered Bananas

    Chocolate Covered Bananas

    Prepare your tastebuds for these luscious chocolate covered bananas! With just a few simple ingredients, you’ll be whipping up a creamy, chocolatey treat that’s sure to bring a smile to your face.

    Valentine’s Day is just around the corner, and you can’t go wrong by making all of the chocolate-covered desserts! Chocolate covered strawberries are always a must, but these chocolate covered Oreos and pretzels are great, too!

    Hero image of chocolate covered banana slices on parchment paper.

    Chocolate Covered Banana Bites

    Chocolate-covered strawberries get a lot of time in the spotlight this time of year, but let me present you with another option… these crazy good chocolate covered bananas! Don’t get me wrong, strawberries covered in chocolate are heavenly, but there’s something about bananas and chocolate that is SO good. They’re perfectly soft and creamy. If you haven’t tried them before, here’s your sign to!

    These taste like a mini banana split. They’re the perfect size and SO delicious! It’s easy to make a lot of them, so if you have a Valentine’s party planned, add these to the lineup! I’m using semi-sweet, milk, and white chocolate here, so there’s a flavor for everyone. These are great for adding to a dessert charcuterie board or eating on their own. You are going to love these little banana delights!

    4-Ingredient Chocolate Covered Bananas

    Depending on the type of chocolate you choose to use, you may only need 2 ingredients! Simple desserts are the best. Make a batch for yourself when a sweet tooth hits! Check out the recipe card for exact measurements!

    • Bananas: Make sure your bananas are as ripe as possible so they’re soft and creamy.
    • Semisweet Chocolate Chips: If you don’t want your chocolate to be too sweet, this is the kind to go for! Dark chocolate also works.
    • Milk Chocolate Chips: My personal favorite! I love a blend of sweet and chocolatey.
    • White Chocolate Chips: If you want something more on the creamy side. You can also use leftovers for a pretty white drizzle!
    • Toothpicks: For dipping. You can also use wooden skewers, popsicle sticks, or forks to keep it simple. Whatever you have on hand!

    How to Make Chocolate Covered Bananas

    It’s so easy! Fondue, anyone? Feel free to break out your other favorite goodies to use leftover chocolate for! Besides bananas and strawberries, I love dipping homemade marshmallows in melted chocolate! It’s so heavenly.

    • Prep Baking Sheet: Prepare a baking sheet by lining it with parchment paper.
    • Melt Chocolate: Place the chocolate chips in 3 separate microwave-safe bowls. Place the bowl in your microwave on high for 20 second intervals, stirring each one between each heating until all the chocolate is melted. Don’t overheat your chocolate or you will burn them and they won’t be good for dipping. (Psst- if you overheated your chocolate, don’t worry! See my tips section below on how to fix it.)
    • Prepare Bananas: Once your chocolate mixture is ready, peel and slice your bananas, I sliced mine into medallions. Using a toothpick, pick up one slice at a time and dip banana into the melted chocolate, either covering the whole piece or just part of it. Once the banana pieces are dipped, place them on your prepared baking sheet and place in the fridge to cool and harden.
    • Serve or Store: Enjoy fresh or keep in an airtight container in the fridge for up to 3 days.

    How to Fix Seized Chocolate

    You bought your favorite chocolate and you’re all ready to make some tasty chocolate fondue… but it overheated and seized in the microwave. Now what? It’s not beyond repair! To turn that bowl of sludge into smooth silky goodness, we need to add hot water. Add a tablespoon of boiling water at a time and mix vigorously. (Gotta get a workout in where you can, right?) You can also use heated milk or heavy cream.

    3-photo collage of chocolate being melted and bananas cut into slices.

    Tips and Tricks

    Here are a few simple ways to make sure your chocolate covered bananas turn out perfectly! This is such an easy dessert but always a hit. I know your family will love them just as much as mine does!

    • Microwave vs Stove Top: I always pop my chocolate in the microwave to melt it, but you’ll want to be careful doing this because your chocolate can easily overcook. To be more precise, you can also melt your chocolate on the stove at medium-low heat. It takes a little longer, but you’re able to stir it more often and keep it from seizing.
    • Can I Use Other Types of Chocolate? Definitely! I used chocolate chips but you can totally swap these out for candy melts or baking bars. Just make sure you’re using high-quality chocolate for the best results. I usually go for Ghirardelli or Valhrona if I’m feeling extra fancy. Valentine’s Day is the perfect occasion to go all out!
    • Adding Toppings: A few tasty topping ideas: crushed graham crackers, chopped walnuts, pecans, hazelnuts, pistachios, or peanuts, cinnamon sugar, or crushed Oreo cookies. I like to dip my bananas in these while the chocolate is still a little soft so it coats it perfectly.

    Chocolate dipped bananas served on a white scalloped dish.

    Storing Leftovers

    Got leftover chocolate covered bananas? Keep them! They’re a great thing to snack on when you’re craving something sweet.

    • In the Refrigerator: Store in an airtight container for up to 3 days.
    • In the Freezer: Your chocolate-covered bananas will last for 2-3 months in an airtight container. Feel free to eat them straight from the freezer! They’re like ice cream bites! This is a great way to serve them when the temperatures start to heat up.

    Picking up a chocolate covered banana with a toothpick.

    More Delicious Banana Desserts

    Bananas are so underrated! Here are a few more tasty ways to make the most of this amazing fruit. It will be love at first bite! Check out my full list of banana recipes here!

    Print

    Chocolate Covered Bananas

    Prepare your tastebuds for these luscious chocolate covered bananas! With just a few simple ingredients, you'll be whipping up a creamy, chocolatey treat that's sure to bring a smile to your face.
    Course Dessert
    Cuisine American
    Keyword chocolate covered banana bites, chocolate covered bananas, chocolate dipped bananas, valentine’s day, valentine’s day dessert recipe
    Prep Time 20 minutes
    Total Time 20 minutes
    Servings 4 People
    Calories 443kcal
    Author Alyssa Rivers

    Ingredients

    • 3 bananas sliced into disks
    • ½ cup semisweet chocolate chips
    • ½ cup milk chocolate chips
    • ½ cup white chocolate chips
    • Toothpicks for dipping

    Instructions

    • Prepare a baking sheet by lining it with parchment paper.
    • Place the chocolate chips in 3 separate, microwave safe bowls. Place the bowl in your microwave on high in 20 second intervals, stirring each one between each heating until all the chocolate is melted. Don’t overheat your chocolate or you will burn them and they won’t be good for dipping.
    • Once your chocolate is ready, peel and slice your bananas, I sliced mine into medallions. Using a toothpick, pick up one banana slice at a time and dip them into the melted chocolate, either covering the whole piece or just part of it. Once the banana pieces are dipped, place them on your prepared baking sheet and place in the fridge to cool and harden.
    • Enjoy fresh or keep in an airtight container in the fridge for up to 3 days.

    Nutrition

    Calories: 443kcal | Carbohydrates: 61g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 39mg | Potassium: 509mg | Fiber: 5g | Sugar: 46g | Vitamin A: 125IU | Vitamin C: 8mg | Calcium: 89mg | Iron: 2mg
  • Red Velvet White Chocolate Chip Cookies

    Red Velvet White Chocolate Chip Cookies

    Delicious and chewy red velvet cookies with white chocolate chips. Rich, sweet, with a hint of tang, this is the dessert you’ll be needing for all of your holiday parties!

    Red velvet is one of my favorite flavors! It makes any dessert absolutely mouthwatering. You’ll have to try my red velvet brownies, cream cheese muffins, and cupcakes!

    Red velvet cookies with white chocolate chips stacked on top of each other.

    This one’s for all of my red velvet-loving readers. I love a good red velvet cake! Not only are they beautiful, but they taste amazing, too! I’ve always wondered why you don’t see red velvet in cookie form more often. Who wouldn’t want a bite-sized piece of tangy, chocolatey goodness?! This red velvet white chocolate chip cookie recipe is absolutely delicious. It looks as good as it tastes, truly! I just love red velvet. And I love white chocolate. And I love a good cookie. Combine the three and you have a winning dessert!

    Another perk! These red velvet white chocolate chip cookies are super easy to throw together. This recipe uses so many basic ingredients that you likely already have. Then, everything is mixed up and ready to bake in less than 15 minutes! These vibrant red cookies smell so irresistible when they’re baking. Less than 10 minutes later, you’ll be left with the chewiest, most delicious cookies. Good luck with resisting the urge to eat the whole pan! I run into this problem each time I make them. They’re just that good! Tasty and festive, these easy treats will be a hit wherever they go.

    What Flavor is Red Velvet?

    The foundation of red velvet is cocoa powder, but vinegar and/or buttermilk are usually added which gives it that signature tangy flavor. The bit of zip helps to balance out the sweetness! Red velvet cakes and cookies are typically paired with cream cheese frosting which adds to the overall tangy flavor. So tasty!

    Ingredients for Red Velvet White Chocolate Chip Cookies

    No need to buy premade cookies when you’ve got all of the ingredients to make them from scratch! I love that these red velvet white chocolate chip cookies use such basic ingredients. You’ll love the soft, chewy cookies they create! If you’re looking for measurements, they can be found in the recipe card below.

    • All-Purpose Flour: All-purpose flour has a low protein content which will keep your cookies light and fluffy.
    • Cocoa Powder: Chocolate is the base flavor of these yummy cookies. I recommend using a high-quality cocoa powder for the best flavor. Dutch-process cocoa will leave you with a fudgier result.
    • Cornstarch: Adding cornstarch leaves you with a more tender, delicious cookie texture!
    • Baking Soda: Necessary for light and fluffy cookies!
    • Salt: Added to enhance flavor.
    • Butter: I like to use unsalted butter for its richness. Make sure it’s at room temperature before mixing so your batter will be nice and smooth!
    • Vegetable Shortening: The fat content of shortening makes your red velvet white chocolate chip cookies supremely moist and tender!
    • Granulated Sugar: Used to sweeten your cookies!
    • Egg: Needed to bind all of the ingredients together!
    • Egg Yolk: An extra yolk is added to make the batter smooth and creamy.
    • White Vinegar: The special ingredient for red velvet! By adding white vinegar, you add a hint of tangy flavor to your cookies. Trust me, it’s delicious!
    • Vanilla Extract: Next up, we have vanilla! Vanila is super important for adding a rich flavor to your cookies. I always recommend pure vanilla extract for best results.
    • Red Food Coloring: For that gorgeous red color!
    • White Chocolate Chips: The creaminess of white chocolate is amazing alongside tangy, chocolatey red velvet.
    Process shots of preparing batter and shaping red velvet white chocolate chip cookies.

    How to Make Red Velvet White Chocolate Chip Cookies

    The best part about this recipe? All you’ve got to do is mix everything up, shape your cookies, and then it’s into the oven for less than 10 minutes! These gorgeous cookies are so easy to make! They’re perfect for a last-minute dessert.

    1. Preheat Oven, Mix Dry Ingredients: Let’s make some cookies! To begin, preheat oven to 375 degrees Fahrenheit. In a medium mixing bowl, combine flour, cocoa powder, cornstarch, baking soda, and salt. Then set aside.
    2. Mix Wet Ingredients: In another mixing bowl or stand mixer, cream together the butter, shortening, and sugar about 3 minutes until fluffy. Then slowly add in the egg yolk and egg and mix to combine. Add vinegar, vanilla, and food coloring and then mix until just combined.
    3. Combine: Add in the dry ingredients until combined. Then mix in ½ cup white chocolate chips.
    4. Shape: Line cookie sheets with parchment paper and scoop out the cookie dough into heaping tablespoons. Be careful not to flatten the cookies.
    5. Bake and Cool: Bake for 8-9 minutes in the preheated oven. Then, transfer to a wire rack to cool and press extra chocolate chips on top. Keep the cookies stored in an airtight container.
    Red velvet cookies on a white plate.

    Tips for Making the Best Red Velvet Cookies

    Red velvet white chocolate chip cookies are so incredibly delicious! It’s impossible to only eat one. Here are a few of my favorite tips for making bakery-worthy cookies every time!

    • Use Room Temperature Ingredients: This is one of the most important tips! Make sure your wet ingredients like eggs, butter, milk, etc. are at room temperature before adding them to your cookie batter. This takes a bit of extra preparation, but it will make your batter nice and smooth! Smooth batter = tasty lump-free cookies.
    • Add More Cocoa: If you prefer your cookies to be more chocolatey, you can add a couple extra teaspoons of cocoa to your batter. Note: The added chocolate will make your cookies more of a dark crimson color and less red.
    • Chocolate Chips: I personally love the creaminess of white chocolate, but for a more indulgent version of these cookies, add milk or dark chocolate chips instead!
    • Underbake: If you want your cookies to be soft and chewy, the key is to take them out of the oven while the centers still look slightly underbaked. They will continue to cook on the hot cookie sheet! This is around minute 8 for me, but keep an eye on your cookies as different ovens have different cooking times.

    Storing Leftover Cookies

    If by some small chance your red velvet cookies don’t get gobbled up in minutes, here’s how to store them! My family loves having these around the house to munch on.

    • At Room Temperature: Transfer cookies to an airtight container and store for 4-5 days.
    • In the Freezer: You can freeze your dough for 1-2 months. Simply form into balls and place in a freezer bag. Let thaw in the fridge overnight before baking.

    Closeup of a cookie broken into 2 pieces.

    More Tried and True Cookie Recipes

    There’s something so irresistible about a warm, soft cookie! Especially around the holidays. They’re so delicious and easy to make for large crowds! Here are some of my favorite cookie recipes that both my readers and I love! They’re totally foolproof and sure to please at your next get-together!

    Print

    Red Velvet White Chocolate Chip Cookies

    Delicious and chewy red velvet cookies with white chocolate chips. Rich, sweet, with a hint of tang, this is the dessert you'll be needing for all of your holiday parties!
    Course Dessert
    Cuisine American
    Keyword cookie recipes, red velvet cookies
    Prep Time 15 minutes
    Cook Time 9 minutes
    Total Time 24 minutes
    Servings 24 Cookies
    Calories 215kcal
    Author Alyssa Rivers

    Ingredients

    • 2 1/4 cups all-purpose flour
    • 2 1/2 Tablespoon cocoa powder
    • 1 1/2 teaspoon cornstarch
    • 3/4 teaspoon baking soda
    • 1/2 teaspoon salt
    • 8 Tablespoon butter at room temperature
    • 6 Tablespoon vegetable shortening
    • 1 1/2 cups granulated sugar
    • 1 large egg
    • 1 large egg yolk
    • 1 1/2 teaspoon white vinegar
    • 1 1/2 teaspoon vanilla extract
    • 1 Tablespoon red food coloring
    • 1 1/3 cups white chocolate chips divided

    Instructions

    • Preheat oven to 375 degrees. In a medium mixing bowl, combine flour, cocoa powder, cornstarch, baking soda, and salt. Set aside.
    • In another mixing bowl or stand mixer, cream together the butter, shortening, and sugar for about 3 minutes until fluffy. Slowly add in the egg yolk and egg and mix to combine. Add vinegar, vanilla, and food coloring and mix until just combined.
    • Add in the dry ingredients until combined. Mix in ½ cup white chocolate chips.
    • Line cookie sheets with parchment paper and scoop out the cookie dough into heaping tablespoons. Be careful not to flatten the cookies.
    • Bake for 8-9 minutes in the preheated oven. Transfer to a wire rack to cool and press extra chocolate chips on top. Keep the cookies stored in an airtight container.

    Nutrition

    Calories: 215kcal | Carbohydrates: 28g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 134mg | Potassium: 52mg | Fiber: 1g | Sugar: 18g | Vitamin A: 142IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg
  • Avocado Chocolate Pudding

    Avocado Chocolate Pudding

    Avocado chocolate pudding is a creamy and dark dairy free chocolate pudding with fresh and good-for-you ingredients! Not only does it taste better than regular pudding, but it’s as easy as putting all of the ingredients in the blender to curb your sweet tooth without all the guilt.

    I love a good chocolate dessert. I seriously crave it all the time! Like most people, I try to eat as healthy as I can. So I’m always a fan of a chocolate dessert that doesn’t leave me feeling heavy and guilty. This avocado chocolate pudding is so perfect when you want a healthy chocolate treat. If you are in the mood for some other yummy chocolate recipes with less sugar and better for you ingredients, you should try these Chocolate Zucchini Cupcakes, these delicious Healthy Brownies, and these easy Skinny Muddy Buddies.

    Chocolate avocado pudding in a white bowl with a gold spoon taking a spoonful.

    Chocolate Avocado Pudding

    Did I mention this delicious and easy chocolate avocado pudding is a 5 minute recipe? I know what you are thinking. It can’t be. But I’m not kidding, it literally took me 5 minutes. The thing that takes the longest is just peeling the avocado! After that you dump all the ingredients in the blender and you are done! It really is that easy, and the taste and texture is just like pudding! Aren’t avocados the best? This recipe is vegan, paleo friendly and of course gluten-free.

    Homemade chocolate pudding is one of my favorite things, and this chocolate avocado pudding takes dessert to a whole different level. I love a sweet treat after dinner, but of course it’s not a great idea to load up on sugar every night before bed. A lot of the time I will serve a dessert salad like a strawberry cheesecake salad or this ACTUAL dessert strawberry pretzel salad. But a lot of the time I’m still left craving a chocolate pie or a big bowl of ice cream. This chocolate avocado pudding is a real treat that totally kills my sweet tooth, and it has less sugar than those salads! It’s the perfect dessert.

    Ingredients

    You will be amazed at how these 5 ingredients make the perfect avocado chocolate pudding. It tastes even better than the original thing. Same texture and all! Everything in this recipe is healthy and naturally flavorful. If you aren’t worried about keeping this one dairy-free, some whipped cream on top is delicious! You can find the measurements below in the recipe card.

    • Avocados: You want nice and ripe avocados. If they’re too hard, they will taste a little bitter and won’t blend up as smooth.
    • Cocoa Powder: This is where the rich chocolate flavor comes from. Use a good quality cocoa powder for the best results.
    • Honey: I love this as a natural sweetener. Any natural liquid sweetener would work. You could also use agave, maple syrup, monk fruit, or liquid stevia.
    • Milk: You can use any kind of milk here. I used almond milk and it was perfect! You can use plain and unsweetened, or the vanilla kind if you want a little more sweetness. I think I’m going to try coconut milk next time because that sounds amazing! Cashew milk or any dairy free milk will work great for this recipe. You can also use regular dairy milk! It is a great option if you aren’t worried about dairy.
    • Vanilla Extract: This is what really helps it taste like pudding. It adds a little extra flavor and brings out all of the chocolate notes.
    Process photos showing all of the ingredients in a blender and then it all blended together.

    Avocado Chocolate Pudding Recipe

    It doesn’t get any easier than this avocado chocolate pudding recipe. All you do is put all of your ingredients in a blender or food processor, and blend until smooth! You don’t have to mess around with thickeners because the avocado does all of the work. I like my pudding chilled so I do put this in the fridge for about 30 minutes to chill before eating, but that’s totally optional! You can even eat this as a daytime snack because it is filling and full of healthy fat.

    1. Blend: In a blender or food processor, add all the ingredients and blend until the pudding is smooth and creamy. You can add more or less milk depending on what you want the texture to be.
    Chocolate avocado pudding in two bowls with a fresh avocado cut open.

    Tips for Making Avocado Chocolate Pudding

    I am pretty sure you will never go back to regular pudding after trying this avocado chocolate pudding! I mean, why would you?! This pudding is exactly like the real thing, just with better ingredients and a fresher flavor. Here are some tips for making this recipe.

    • Add Other Fruit: You can add a banana for more of a fruity sweet flavor. You may need to add a little more milk if you do add a banana to get the right texture. I really love the way it tastes with a banana in it! I also love adding fresh raspberries or strawberries for extra fresh flavor.
    • Sweetness: Add or take out as much sweetener as you would like. I like to start with the recommended amount in the recipe, and then taste it before I take it out of the blender. You can always add more if you want it a little sweeter. Adding a banana will also add natural sweetness.
    • Freeze It: Freezing your pudding actually makes a delicious frozen treat! You can freeze it on a stick to make your own healthy pudding pop, or eat it more like ice cream. It’s so yummy!

    A close up on the pudding with a golden spoon.

    Storing Leftovers

    Everyone knows that avocados are the hardest thing to keep fresh once you open them up. But this chocolate pudding actually lasts for days in the refrigerator! Just another reason to fall in love with this dessert.

    • In the Refrigerator: You can store your leftover vegan chocolate pudding in an airtight container in the refrigerator for up to 4 days.

    More Chocolate Desserts

    Chocolate is usually on my mind. That’s probably why I have so many chocolate desserts on my blog! Here are a few of my favorite recipes that I think you and your family are really going to love!!

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    Avocado Chocolate Pudding

    Avocado chocolate pudding is a creamy and dark dairy free chocolate pudding with fresh and good-for-you ingredients! Not only does it taste better than regular pudding, but it's as easy as putting all of the ingredients in the blender to curb your sweet tooth without all the guilt.
    Course Dessert, Snack
    Cuisine American
    Keyword avocado chocolate pudding, healthy chocolate pudding
    Prep Time 5 minutes
    Cook Time 0 minutes
    Total Time 5 minutes
    Servings 2 People
    Calories 559kcal
    Author Alyssa Rivers

    Ingredients

    • 2 ripe avocados pits removed
    • 4 tablespoons cocoa powder
    • ⅓ cup honey
    • ½ cup milk of your choice I used almond
    • 1 teaspoon vanilla extract

    Instructions

    • In a blender or food processor, add all the ingredients and blend until the pudding is smooth and creamy. You can add more or less milk depending on what you want the texture to be.

    Nutrition

    Calories: 559kcal | Carbohydrates: 73g | Protein: 8g | Fat: 33g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Cholesterol: 7mg | Sodium: 42mg | Potassium: 1251mg | Fiber: 17g | Sugar: 51g | Vitamin A: 392IU | Vitamin C: 20mg | Calcium: 116mg | Iron: 3mg