Cherry Cheesecake Shots (Easy RumChata Dessert Shooters)

This recipe is the definition of easy entertaining: 10 minutes of prep, no baking, and guaranteed to get everyone talking. These mini dessert shooters also travel well and can be made ahead, making them ideal for parties, potlucks, and celebrations.

Why You’ll Love This Recipe

• No-bake
• Perfect for parties
• Easy to transport
• A crowd-pleasing dessert everyone recognizes
• Just the right touch of boozy RumChata flavor
• Beautiful layered presentation

Ingredients

1. Cheesecake pudding mix
2. Milk
3. RumChata
4. Cool Whip
5. Graham crackers
6. Cherry pie filling

How to Make Cherry Cheesecake Shots

1. Mix the pudding:
   In a bowl, whisk together the cheesecake pudding mix, cold milk, and RumChata until smooth and thickened.
2. Fold in Cool Whip:
   Gently fold in the Cool Whip to create a fluffy cheesecake mousse.
3. Layer the shots:
   Add a spoonful of crushed graham crackers at the bottom of each shot glass.
4. Add the cheesecake filling:
   Pipe or spoon the cheesecake mixture over the graham layer.
5. Top with cherries:
   Finish each shot with a spoonful of cherry pie filling.
6. Chill & serve:
   Refrigerate for at least 30 minutes before serving.

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More RumChata Recipes

RumChata Dirty Cherry Coke

RumChata Apple Pie Cocktail

Pistachio Pudding Shots

Cinnamon Toast Shots

Cherry Cheesecake Pudding Shots

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Cherry Cheesecake Shots

A no-bake dessert shooter perfect for parties, holidays, and entertaining with make-ahead convenience!

Course Dessert, Drinks

Cuisine American

Keyword jello shot, shot

Prep Time 15 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 12

Equipment

• Mini plastic cups
• Mixing bowl
• Mixing spoon

Ingredients

• 1 (3.4 oz) box instant cheesecake pudding mix
• 1 cup cold milk
• ¾ cup RumChata
• 1 (8 oz) tub Cool Whip, thawed
• ¾ cup crushed graham crackers (about 6 full sheets)
• 1 cup cherry pie filling

Instructions

• In a mixing bowl, whisk together cheesecake pudding mix, milk, and RumChata until smooth and slightly thickened, about 2 minutes.
• Gently fold in half of the Cool Whip until light and fluffy.
• Spoon graham cracker crumbs into the bottoms of 12–14 small 2 oz cups.
• Pipe or spoon the cheesecake filling over the crumbs.
• Top with a spoonful of cherry pie filling and a swirl of remaining Cool Whip if desired.
• Chill for at least 1 hour before serving. **See Notes**

Notes

Make-Ahead Tips

• Make the cheesecake filling up to 24 hours ahead
• Keep layers separate until assembling
• Assemble the shots 2-3 hours before serving for best texture

 

How long do Cherry Cheesecake Shots last?

Once assembled, they’re best eaten within 24 hours. If stored separately (cheesecake filling, graham crumbs, cherries), they can last 2-3 days.

The post Cherry Cheesecake Shots appeared first on The Blogette.

Pistachio Pudding Shots

These boozy pudding shots take just a few minutes to mix together and chill beautifully in the fridge before serving. Top them with crushed graham crackers, chopped pistachios, and bright maraschino cherries for the cutest and tastiest presentation!

Why You’ll Love This Recipe

1. Perfect no-bake party dessert
2. Creamy, boozy, and sweet with a subtle pistachio flavor
3. Budget-friendly and made with simple ingredients
4. Fun for holidays like St. Patrick’s Day, Easter, Christmas, or summer gatherings
5. Easy to garnish and customize

Ingredients:

• 1 (3.4 oz) box instant pistachio pudding mix
• 1 cup cold milk
• ¾ cup RumChata
• 1 (8 oz) tub Cool Whip, thawed
• ¾ cup crushed graham crackers (about 6 full sheets)
• 2 tablespoons chopped pistachios
• Maraschino cherries, for garnish

How to Make Pistachio Pudding Shots

In a mixing bowl, whisk together pistachio pudding mix, milk, and RumChata until smooth and slightly thickened, about 2 minutes.

Fold in half of the Cool Whip until fully incorporated and light.

Spoon or pipe the pudding mixture over a layer of crushed graham crackers into 2oz small dessert cups or shot glasses.

Top each with a dollop of the remaining Cool Whip.

Garnish with chopped pistachios and a maraschino cherry.

Chill for at least 1 hour before serving to allow flavors to set.

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These Pistachio Pudding Shots with RumChata are quick, creamy, and guaranteed to disappear fast. Whether you’re hosting a holiday party, backyard BBQ, birthday, or cozy girls’ night in, they bring the perfect mix of sweetness and fun. Save this recipe and make it again and again!

More Rum Recipes

RumChata Dirty Cherry Coke

RumChata Apple Pie Cocktail

Cinnamon Toast Shots

Cherry Cheesecake Shots

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Pistachio Pudding Shots

Creamy Pistachio Pudding Shots made with RumChata, Cool Whip, and crushed graham crackers. An easy no-bake party dessert perfect for holidays and gatherings.

Course Dessert, Drinks

Cuisine American

Keyword drink, shot

Prep Time 15 minutes minutes

Chill Time 1 hour hour

Servings 12

Equipment

• Mini plastic cups
• Mixing bowl
• Mixing spoon

Ingredients

• 1 (3.4 oz) box instant pistachio pudding mix
• 1 cup cold milk
• ¾ cup RumChata
• 1 (8 oz) tub Cool Whip, thawed
• ¾ cup crushed graham crackers about 6 full sheets
• 2 tablespoons chopped pistachios
• Maraschino cherries for garnish

Instructions

• In a mixing bowl, whisk together pistachio pudding mix, milk, and RumChata until smooth and slightly thickened, about 2 minutes.
• Fold in half of the Cool Whip until fully incorporated and light.
• Spoon or pipe the pudding mixture over a layer of crushed graham crackers into 2oz small dessert cups or shot glasses.
• Top each with a dollop of the remaining Cool Whip.
• Garnish with chopped pistachios and a maraschino cherry.
• Chill for at least 1 hour before serving to allow flavors to set **See notes below**

Notes

Make Ahead for Stress-Free Hosting

These pudding shots keep perfectly in the fridge for up to 48 hours. Make them the night before your event so all you have to do is garnish and serve!

The post Pistachio Pudding Shots appeared first on The Blogette.

Easy Christmas Magic Bars Recipe

These festive layered cookie bars, also called holiday seven-layer bars, easy Christmas cookie bar desserts, and no-fail Christmas baking recipes for kids, are a guaranteed crowd-pleaser. The combination of buttery graham cracker crust, sweetened condensed milk, melty chocolate, and red and green M&M’s makes every bite taste like pure Christmas cheer.

Why You’ll Love These Christmas Magic Bars

1. They’re a quick holiday dessert recipe ready with almost no prep.
2. Perfect for Christmas cookie platters, easy treats for school parties, and last-minute holiday baking.
3. Highly customizable with your favorite holiday candies or chocolates.
4. No mixer needed!

Pour the melted butter into the crumbs and stir until well combined. Add the crumbs to the baking dish and press down until the bottom is covered and a solid layer. 

Pour the sweetened condensed milk over the crust until covered evenly. Sprinkle the semi-sweet chocolate chips, followed by the white chocolate and butterscotch chips.

Add the coconut flakes last, completing the top layer. Bake for 25-30 minutes or until the coconut is beginning to brown.

How to Store Christmas Magic Bars

Magic bars store wonderfully, making them perfect for holiday prep!

Room Temperature:
Store in an airtight container for up to 3-4 days.

Refrigerator:
Keeps well for 1 week.

Freezer:
Freeze individually or by the pan for up to 2 months. A great option for make-ahead Christmas desserts.

These Christmas Magic Bars truly live up to their name, they’re effortless, delicious, and bring instant holiday joy to anyone who tries them. If you’re searching for easy Christmas desserts to make with kids, or a festive cookie bar recipe for holiday parties, add this one to your baking list. They disappear fast, so you might want to make a double batch!

More Christmas Recipes

Lofthouse Christmas Cookies

Kitchen Sink Christmas Cookies

Dark Chocolate Peppermint Cookies

Sugar Cookie Cocktail

Christmas Magic Bars

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Christmas Magic Bars

Easy Christmas Magic Bars made with graham crackers, sweetened condensed milk, chocolate chips, coconut, and festive M&M’s. A quick holiday dessert everyone loves!

Course Dessert

Cuisine American

Keyword Christmas

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 16 Bars

Equipment

• Square baking dish
• mixing bowls
• Knife

Ingredients

• 1 ½ cup graham cracker crumbs
• ½ cup unsalted butter melted
• ½ tsp cinnamon
• 14 oz can sweetened condensed milk
• ½ cup semi-sweet chocolate chips
• ½ cup white chocolate chips
• ⅓ cup butterscotch chips
• ¾ cup unsweetened coconut flakes
• M&M’s for topping red and green

Instructions

• Preheat the oven to 350 degrees and grease a 8×8 baking dish.
• Mix the cinnamon into the graham cracker crumbs.
• Pour the melted butter into the crumbs and stir until well combined.
• Add the crumbs to the baking dish and press down until the bottom is covered and a solid layer.
• Pour the sweetened condensed milk over the crust until covered evenly.
• Sprinkle the semi-sweet chocolate chips, followed by the white chocolate and butterscotch chips.
• Add the coconut flakes last, completing the top layer.
• Bake for 25-30 minutes or until the coconut is beginning to brown.
• Remove from heat and allow to cool for 4-5 minutes.
• Gently press the holiday colored M&M’s into rows on top of the bars.
• TIP: After adding the M&M’s on top, run a knife around the edges of the dish to keep the bars from sticking. 
• Allow the bars to cool fully for 45 minutes to an hour before cutting and serving.
• Cut into 16 squares to serve.

Notes

Notes:

• Best served warm or at room temperature.
• Store leftover bars in an airtight container for up to 3-4 days.
• Make it simple by only using chocolate chips or use any combination of chocolate chips.
• You must allow the bars to fully cool before cutting. They will be too gooey to cut while hot.They firm up as they cool.

The post Christmas Magic Bars appeared first on The Blogette.

Strawberry Pretzel Salad

This strawberry pretzel salad is a nostalgic and sweet dessert that makes your taste buds do a happy dance! It is the perfect balance of salty and sweet, creamy and crunchy, making it a crowd-pleasing favorite for potlucks, picnics, or holiday gatherings.

Ingredients:

• Pretzels – Make sure you crush your pretzels well so they resemble a sand-like texture. 
• Salted butter
• Light brown sugar – If you don’t have light brown sugar, you can also use granulated sugar. 
• Cream cheese
• Powdered sugar – Feel free to swap this for granulated sugar if you prefer. 
• Cool Whip – For a lower sugar option, you can use low-sugar Cool Whip. You can also use your own homemade whipped cream. Just make sure it’s chilled well before you use it in this recipe.  
• Almond extract – If you prefer a vanilla flavor, you can swap this for vanilla extract. 
• Strawberry Jello Mix – Try sugar-free Jello or a low-sugar option. 
• Water
• Frozen strawberries – Using frozen strawberries helps to cool the jello immediately so that it sets faster. 

Instructions:

Combine the crust. In a large bowl, stir together the pretzels, melted butter, and light brown sugar until all the crumbs are coated and the mixture resembles a sand-like texture. 

Press it into the dish. Transfer the crushed pretzels mixture to your prepared baking dish and use your fingers or the bottom os a flat measuring cup to press the crumbs into the bottom of the casserole dish to create a crust.

Bake. Bake the crust for 8-10 minutes or until golden, and allow it to cool completely. If you need to speed up the chilling process, you can put it in your freezer while you make the next layer.  

Blend the cream cheese. In a large bowl, use an electric mixer to blend the cream cheese and sugar until smooth.

Fold in the whipped topping. Use a rubber spatula to fold in the thawed whipped topping (scooping from the bottom and folding over the top towards the center) until the mixture is fully combined. 

Spread to the edges of the pan. Let the crust cool. Spread the cream cheese filling mixture over the cooled buttery pretzel crust, ensuring that you get all the way to the edges of your casserole dish. (This will create a seal so the next layer stays on top and doesn’t seep into the crust to make it soggy.) Set aside in the refrigerator to chill while you make the strawberry layer. 

Make the Jello. In another bowl, add the strawberry Jell-O and boiling water and stir the liquid until all the powder is dissolved. 

Add the strawberries. Add the frozen strawberries and allow to cool for 2-3 minutes before pouring it over the cheesecake layer. When you pour it, pour it slowly in a corner and then scoop out the strawberries so that they don’t plop down into the cream cheese layer and create a hole. Spread the strawberries out evenly.

Refrigerate and serve. Refrigerate for at least 2 hours and up to overnight, and serve chilled.

More Strawberry Recipes

Strawberry Cheesecake Bars

Strawberry Lemon Cupcakes

Strawberry Bread

Strawberry Mojito

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Strawberry Pretzel Salad Recipe

Pretzel crust with a creamy layer of cream cheese and whipped topping, topped with Jello and strawberries!

Course Dessert

Cuisine American

Keyword jello salad, strawberry

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 40 minutes minutes

Servings 6

Equipment

• mixing bowls
• 9×13 Casserole dish
• Cooking spray

Ingredients

For the Crust:

• 2 ½ cups crushed pretzels (about half of a 16oz bag of tiny twist pretzels)
• 1 cup butter, melted
• ¼ cup light brown sugar

Cheesecake Layer:

• 2 (8-ounce) blocks cream cheese, softened
• 1 cup powdered sugar
• 1 (16-ounce) container Cool Whip frozen topping, thawed
• ½ teaspoon almond extract

Strawberry Layr:

• 1 (6-ounce) package strawberry Jello powder mix
• 3 cups boiling water (not the amount on the Jello package)
• 4 cups sliced frozen strawberries

Instructions

For the crust:

• Prepare the oven and dish. Preheat your oven to 400°F and spray a 9×13 casserole dish with cooking spray.
• Combine the crust. In a large bowl, stir together the pretzels, melted butter, and light brown sugar until all the crumbs are coated and the mixture resembles a sand-like texture.
• Press it into the dish. Transfer the mixture to your prepared baking dish and use your fingers or the bottom os a flat measuring cup to press the crumbs into the bottom of the casserole dish to create a crust.
• Bake. Bake the crust for 8-10 minutes or until golden and allow it to cool completely. If you need to speed up the chilling process, you can put it in your freezer while you make the next layer.

For the cheesecake layer:

• Blend the cream cheese. In a large bowl, use an electric mixer to blend the cream cheese and sugar until smooth.
• Fold in the whipped topping. Use a rubber spatula to fold in the thawed whipped topping (scooping from the bottom and folding over the top towards the center) until the mixture is fully combined.
• Spread to the edges of the pan. Spread mixture over the cooled crust, ensuring that you get all the way to the edges of your casserole dish. (This will create a seal so the next layer stays on top and doesn’t seep into the crust to make it soggy.) Set aside in the refrigerator to chill while you make the strawberry layer.

For the strawberry layer:

• Make the Jello. In another bowl, add the jello and boiling water and stir until all the powder is dissolved.
• Add the strawberries. Add the frozen strawberries and allow to cool for 2-3 minutes before pouring it over the cheesecake layer. When you pour it, pour it slowly in a corner and then scoop out the strawberries so that they don’t plop down into the cream cheese layer and create a hole. Spread the strawberries out evenly.
• Refrigerate and serve. Refrigerate for at least 2 hours and up to overnight and serve chilled.

Notes

Optional Garnishes: a handful of un-crumbled pretzels and an extra cup of cool whip for topping

Storage Instructions:

If you have leftover strawberry pretzel salad, make sure to refrigerate it as soon as possible. You can leave it in the casserole dish and place plastic wrap over it, or cut it into squares and place them into an airtight container. Store your strawberry pretzel salad for 3-4 days.

Prevent a Soggy Crust: 

Make sure the crust is completely cooled before adding the cream cheese layer. Also, make sure the cream cheese layer is spread all the way to the edges of the casserole dish, or the jello liquid will seep down into he crust.

Can This be Frozen?

This layered treat is best eaten the day that it is made. If you tried to freeze this strawberry pretzel salad, the layers would separate as it thawed, and it would become a giant mess. You could make it 1 day ahead and keep it in the refrigerator, but that’s it.

Do I have to use frozen fruits?

The frozen fruit helps chill the jello quickly enough to add to the cream cheese layer. If you don’t want to purchase frozen fruits, you can buy them fresh and freeze them on a baking sheet with parchment paper. After they are frozen, you can store them in gallon zip lock bags. (Freezing them in the zip lock bag will freeze them all together and create a big block of fruit.)

The post Strawberry Pretzel Salad appeared first on The Blogette.

Bunny Butt Cheeseball

This Easter dessert is as tasty as it is adorable! Serve with cookies, graham crackers, or fresh fruit for a fun appetizer that will delight guests of all ages!

Ingredients:

• Cream cheese – Make sure that the cream cheese is very soft so it’s easier to mix into the cheese ball. 
• White chocolate chips – These are optional but they add a great texture. 
• Multicolored sprinkles (Jimmy’s): For this recipe, you’ll want to use Jimmy-type sprinkles rather than crunchy nonpareils. 
• Yellow cake mix – If you don’t want to use yellow cake mix, you could substitute it with vanilla cake mix, strawberry cake mix, Funfetti cake mix, or white cake mix. Just make sure that it’s a 15.25-ounce box. 
• Almond extract – Feel free to substitute with vanilla extract. 
• Sweetened coconut flakes – This creates texture and makes it look like fuzzy bunny fur. 
• Pink Skittles – You could also use pink or red M&M’s. 
• Sweet dipping treats – You can use anything you think will be a good dipper. Some of my favorites are Graham crackers, shortbread cookies, and fresh fruit.  

Directions:

Mix your cheeseballs. In a large mixing bowl, stir the cream cheese, white chocolate chips, sprinkles, cake mix, and almond extract and mix with a hand or stand mixer until all ingredients are well combined. The cheese ball mixture will be stiff and doughy.

Roll into balls. Separate into one large ball, two medium-sized balls, and one small ball. 

Chill. Flatten the 2 medium-sized balls just slightly and shape them into teardrops. Wrap each part in its own plastic wrap and place them in your refrigerator for at least 1 hour (up to overnight) or until firm.

Roll in coconut. Unwrap and roll each ball in coconut, packing the coconut tightly around the cheese to ensure it is completely covered.

Assemble. Assemble your bunny butt by using the two medium size teardrops for bunny paws and the small ball for a tail. Scrape the coconut away from the cheese in the spots where you plan to put your bunny feet and tail, then press them into each other so that they stick. 

Decorate. Use your pink Skittles to create toes by scraping away a small amount of coconut on the feet and pressing them into the cheese to make 3 toes and a heel. Don’t forget to press the “s” side into the feet so you don’t see the letter. Serve chilled.

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Bunny Butt Cheeseball

An Easter cheeseball that is both whimsical and delicious! Made with cream cheese, sprinkles, and a fluffy layer of shredded coconut.

Course Appetizer, Dessert

Cuisine American

Keyword Cheeseball, Easter

Prep Time 10 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 8

Equipment

• Mixing bowl
• spatula
• Plastic wrap

Ingredients

• 16 oz cream cheese softened
• 2/3 cup white chocolate chips
• 1/3 cup multicolor sprinkles
• 1 15.25 ounce package yellow cake mix
• 1 teaspoon almond extract
• 1 14 ounce bag sweetened coconut flakes
• 8 pink Skittles

Instructions

• Mix your cheeseballs. To a large mixing bowl, add the cream cheese, white chocolate chips, sprinkles, cake mix, and almond extract and mix with a hand or stand mixer until all ingredients are well combined. It will be stiff and doughy.
• Roll into balls. Separate into one large ball, two medium-size balls, and one small ball.
• Chill. Flatten the 2 medium-sized balls just slightly and shape them into teardrops. Wrap each part in its own plastic wrap and place them in your refrigerator for at least 1 hour (or up to overnight) or until firm.
• Roll in coconut. Unwrap and roll each ball in coconut, packing the coconut tightly to the cheese to make sure each ball is completely covered.
• Assemble. Assemble your bunny butt by using the two medium size teardrops for feet and the small ball for a tail. Scrape the coconut away from the cheese in the spots where you plan to put your bunny feet and tail then press them into each other so that they stick.
• Decorate. Use your pink Skittles to create toes by scraping away a small amount of coconut on the feet and pressing them into the cheese to make 3 toes and a heel. Don’t forget to press the “s” side into the feet so you don’t see the letter.
• Serve chilled with sweet treats like graham crackers, nilla wafers, teddy grahams, fresh fruit, shortbread cookies, waffle cookies, or biscoff cookies.

Notes

Storage Instructions:

If you have leftovers from your bunny butt cheese ball, you can wrap them in plastic wrap or place them into an airtight container and keep them in the refrigerator. Your cheeseball will last for 2-3 days. If you need more time, you could try transferring to the freezer but it may not thaw well.

Can I make this ahead of time and freeze it?

You can make your cheese balls ahead of time and store them in the freezer for up to 3 months until you’re ready to use them. Make sure to wrap them tightly in plastic wrap and then place them in a resealable freezer bag to prevent them from freezer burn. Before assembling, allow the balls to thaw in the refrigerator overnight so the coconut sticks and the feet and tail stick to the body.

My bunny feet and tail won’t stick to the body.

If you’re having a hard time getting the feet and tail to stick, you can give it more structure by using toothpicks. Insert the toothpick into the body of the bunny and attach the appendages to the top of the toothpick. Just don’t forget to tell your friends and family that they are there so they don’t get a surprise toothpick in their mouth.

What else can I add for additional flavors?

This bunny butt cheese ball is a sweet dessert that is full of flavor and texture. If you are looking for other options to add to this cheese ball, here are a few of my favorites.

• extra coconut: Add ¼ cup coconut to the mixture as well as on the outside.
• powdered sugar: Add ¼ cup powdered sugar to the mix for a sweeter flavor

The post Bunny Butt Cheeseball appeared first on The Blogette.

Fruit Dip Recipe

The smooth, creamy marshmallow fluff dip with just the right amount of sweetness pairs perfectly with all types of fruit. Wonderful for all upcoming spring and summer get-togethers because it’s always a crowd-pleaser! The taste is both creamy and fluffy. Spoon as much as you like on your favorite treats.

Ingredients:

1. Cream cheese
2. Marshmallow fluff
3. Almond extract – can be substituted with vanilla extract

Directions:

In a medium bowl, using a hand electric mixer or stand mixer, blend the cream cheese, marshmallow fluff, and almond extract at medium speed until smooth and soft. Here is our adorable Easter Bunny Fruit Platter you see in the background.

Using a spatula, transfer the dip to a serving bowl. Serve the dip right away at room temperature. If you put it in the fridge, it makes it slightly stiff and hard. Consider using forks or toothpicks for serving. A drizzle of honey or a sprinkle of cinnamon on top is another option for additional flavor. If you want to keep the dip longer, you can freeze it for up to 3 months. 

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More Fruit Recipes

Berry Croissant Bake

Blueberry Goat Cheese Dip

Sheet Pan Pancakes

Blueberry Cobbler

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Fruit Dip

The best Fruit Dip recipe! With just three ingredients, this cream cheese fruit dip recipe is perfect for a fruit platter.

Course Appetizer, Dessert, Snack

Cuisine American

Keyword Easter, fruit, fruit dip

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6 servings

Equipment

• Mixing bowl
• Electric mixer
• spatula
• Serving bowl
• Toothpicks for forks for serving

Ingredients

• 1 (8 ounce) block cream cheese, softened
• 1 (7 ounce) jar marshmallow fluff
• 1 teaspoon almond extract

Instructions

• In a medium bowl using a hand or stand mixer, blend the cream cheese, marshmallow fluff, and almond extract until smooth and soft.
• Serve the dip right away, refrigerating it makes it slightly stiff and hard to dip fruit into.

The post Fruit Dip appeared first on The Blogette.

Brownie Cookies

Chocolate brownie cookies taste like a cross between a rich, fudgy brownie and a soft, chewy cookie. They have an intense chocolate flavor with a decadent, melt-in-your-mouth texture.

Ingredients:

• dark chocolate
• salted butter
• vanilla extract – You can use almond extract, but it’s stronger in flavor than vanilla, so reduce the amount to ½ teaspoon. 
• granulated sugar
• dark brown sugar – You can use light brown sugar for a less fudgy cookie. 
• large eggs – It’s important that the eggs are at room temperature. If they are cold, the chocolate will start seizing and won’t incorporate into the rest of the batter. 
• all-purpose flour
• cocoa powder
• baking powder
• salt
• semi-sweet chocolate chips – Substitute for milk chocolate chips, or you can also use a chocolate bar, chopped into chunks. 
• coarse sea salt – Omit if desired. 

Instructions:

Melt Chocolate and Butter: Combine the chopped dark chocolate and butter using a heatproof bowl over a pot of simmering water (make sure the bottom of the bowl does not touch the water). Stir until the chocolate and butter are fully melted and incorporated into each other. Mix in the vanilla extract and set aside.

Mix the eggs and sugars: In a separate medium bowl, use an electric hand mixer on high speed to beat the granulated sugar, brown sugar, and eggs until the mixture becomes pale, thick, and fluffy (about 2-3 minutes).

Combine Dry Ingredients: In another large bowl, sift together the flour, cocoa powder, baking powder, and salt. This will help ensure there are no lumps and that the dry ingredients are evenly mixed. Stir in the chocolate chips.

Incorporate the chocolate and eggs: Use a rubber spatula to gently fold the melted chocolate mixture into the egg mixture. Stir gently to maintain the airiness of the whipped eggs.

Fold in Dry Ingredients: Use a rubber spatula to carefully fold the dry ingredients into the wet mixture. Mix only until just combined to keep the batter light.

Bake the cookies: Scoop tablespoons of batter onto the prepared baking tray, spacing them 2 inches apart to allow for spreading. Bake for 12-14 minutes, or until the cookies are set and crackly on top.
Remove from the oven and sprinkle with coarse salt, if desired

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More Cookie Recipes

Coffee Cake Cookies

Cream Cheese Chocolate Chip Cookies

Chocolate Chip Cookies

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Brownie Cookies Recipe

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Chocolate Brownie Cookies

Chocolate Brownie Cookies combine the rich, fudgy flavor of brownies with the soft, chewy texture of cookies.

Course Dessert

Cuisine American

Keyword Brownies, Cookies

Prep Time 15 minutes minutes

Cook Time 14 minutes minutes

Cool Time 10 minutes minutes

Total Time 39 minutes minutes

Equipment

• 12×16 baking sheet
• parchment paper – If you don’t have parchment paper, you can spray your baking sheet with baking spray or brush with oil or butter. 
• heat proof bowl – You could also melt your butter in the microwave in 15 second increments (stirring between each increment) until fully melted and combined.
• pot
• spoon
• mixing bowls
• electric hand mixer
• Rubber spatula
• Measuring cups and spoons

Ingredients

• 1¼ cups dark chocolate, chopped
• ¼ cups salted butter, melted
• 2 teaspoons vanilla extract
• ¾ cup granulated sugar
• ½ cup dark brown sugar
• 2 large eggs, room temperature
• ¾ cup plain (all-purpose) flour
• 2 Tablespoons cocoa powder
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup semi-sweet chocolate chips
• 2 Tablespoons coarse sea salt

Instructions

• Preheat the Oven: Set your oven to 350°F and line a 12×16 baking sheet with parchment paper. 
• Melt Chocolate and Butter: Using a heatproof bowl over a pot of simmering water (make sure the bottom of the bowl does not touch the water), combine the chopped dark chocolate and butter. Stir until the chocolate and butter are fully melted and incorporated into each other. Mix in the vanilla extract and set aside.
• Mix the eggs and sugars: In a separate medium bowl, use an electric hand mixer on high speed to beat the granulated sugar, brown sugar, and eggs until the mixture becomes pale, thick, and fluffy (about 2-3 minutes).
• Combine Dry Ingredients: In another large bowl, sift together the flour, cocoa powder, baking powder, and salt. This will help ensure there are no lumps and that the dry ingredients are evenly mixed. Stir in the chocolate chips.
• Incorporate the chocolate and eggs: Use a rubber spatula to gently fold the melted chocolate mixture into the egg mixture. Stir gently to maintain the airiness of the whipped eggs.
• Fold in Dry Ingredients: Use a rubber spatula to carefully fold the dry ingredients into the wet mixture. Mix only until just combined to keep the batter light.
• Bake the cookies: Scoop tablespoons of batter onto the prepared baking tray, spacing them 2 inches apart to allow for spreading. Bake for 12-14 minutes, or until the cookies are set and crackly on top.
• Cool and Finish: Remove from the oven and sprinkle with coarse salt immediately, if desired. Allow the cookies to cool on the baking sheet for 10 minutes before you move them to a cooling rack to cool completely.

Notes

Can I make this ahead of time and freeze it?

Yes! make these chocolate brownie cookies ahead of time and freeze them so you can have them whenever you like. Make the cookies as directed and allow them to cool completely. Transfer them to an airtight container or freezer bag and freeze for up to 3 months. Thaw and allow to come to room temperature before serving.

Storage Instructions:

If you have leftover chocolate brownie cookies, you can store them in an airtight container or resealable plastic bag. Keep your cookies on the counter for 3-5 days. If you want to store them longer, you can transfer them to the freezer.

The post Brownie Cookies appeared first on The Blogette.

Coffee Cake Cookies

A signature crumb topping made from flour, sugar, and butter adds a sweet, crunchy texture on top, giving them that unmistakable coffee cake feel. The aroma while baking these TikTok famous Coffee Cake Cookies is heavenly, filling the kitchen with the warm delicious scent.

Ingredients:

• salted butter
• vegetable oil – Any neutral cooking oil will work. Vegetable oil, corn oil or avocado oil are great choices.  
• dark brown sugar – You can use light brown sugar for a less intense molasses flavor. 
• large eggs
• vanilla extract
• cinnamon
• all-purpose flour
• baking soda 
• baking powder
• salt
• powdered sugar
• heavy cream – Whole milk or half and half are great substitutions for heavy cream. 

Recipe:

Make the base. In a large mixing bowl, whisk together the brown sugar, butter, and oil until smooth (about 3 minutes). 

Make the cookie dough. When the mixture is lighter in color and fluffy, add the egg, egg yolk, and vanilla and mix again.

Add the all- purpose flour, cinnamon, baking powder, baking soda, and salt. Mix until just combined and set aside.

Make the steusel crumbles. In a medium-sized bowl, use a spoon or clean hands to combine ⅓ cup all-purpose flour, brown sugar, butter, cinnamon, and salt. The mixture should stick together but remain crumbly. If it is too sticky, you can add 1 tablespoon of flour at a time until you reach a crumbly consistency. 

Make the icing. In a small bowl, whisk together the powdered sugar, milk, and vanilla until smooth and runny.

Scoop the dough. Using a large cookie scoop, scoop a ball of dough onto a lined baking sheet. Using the back of your cookie scoop or your fingers, make an indent on the top of the dough. 

Bake the cookies at 350°F for 10-12 minutes. 

Add the drizzle. Once the cookies have cooled slightly, drizzle on lots of icing! Eat warm or allow to cool to room temperature. 

Perfect for pairing with a cup of coffee or tea, Coffee Cake Cookies are ideal for breakfast, a cozy afternoon snack, or even as a dessert. They bring the comfort of home baking and are sure to be a favorite among friends and family.

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More Cookie Recipes

Cream Cheese Chocolate Chip Cookies

Chocolate Chip Cookies

White Chocolate Chip Cookies

Nutella Stuffed Chocolate Chip Cookies

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Coffee Cake Cookies

Coffee cake cookies are soft, buttery cookies topped with a cinnamon-sugar streusel crumble and a sweet glaze.

Course Dessert

Cuisine American

Keyword coffee cake, Cookies

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Total Time 32 minutes minutes

Servings 12 cookies

Equipment

• 12×16 baking sheet
• Parchment paper – If you don’t have parchment paper, you can spray your pan with baking spray or brush with oil or melted butter. 
• mixing bowls
• Whisk
• Cookie scoop
• Measuring cups and spoons

Ingredients

For the Cookies

• 1 cup light brown sugar 
• ½ cup salted butter, softened but not melted
• ½ cup vegetable oil
• 1 egg, room temperature
• 1 egg yolk, room temperature
• 2 teaspoons vanilla extract
• 2½ cups all-purpose flour
• 2 teaspoons cinnamon
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt

For the Streusel

• ⅓ – ¾ cup all- purpose flour 
• ⅓ cup dark brown sugar
• ¼ cup butter softened but not melted
• 1½ teaspoon cinnamon
• ¼ teaspoon salt

For the Icing

• ½ cup powdered sugar
• 1 Tablespoon heavy cream
• ½ teaspoon vanilla extract
• ½ teaspoon cinnamon

Instructions

For the Cookies:

• Preheat the oven to 350°F and line a 12×16 baking sheet with parchment paper. 
• Make the base. In a large mixing bowl, whisk together the brown sugar, butter, and oil until smooth (about 3 minutes). 
• Make the cookie dough. When the mixture is lighter in color and fluffy, add the egg, egg yolk, and vanilla and mix again. Add the all- purpose flour, cinnamon, baking powder, baking soda, and salt. Mix until just combined and set aside. 

For the Streusel:

• Make the crumbles. In a medium sized bowl, use a spoon or clean hands to combine ⅓ cup all-purpose flour, brown sugar, butter, cinnamon, and salt. The mixture should stick together but remain crumbly. If it is too sticky, you can add 1 tablespoon of flour at a time until you reach a crumbly consistency.

For the Icing:

• Make the icing. In a small bowl, whisk together the powdered sugar, milk, and vanilla until smooth and runny.

To Assemble:

• Scoop the dough. Using a large cookie scoop, scoop a ball of dough onto a lined baking sheet. Using the back of your cookie scoop or your fingers, make an indent on the top of the dough. Sprinkle a couple tablespoons of the streusel on the top of the cookie, into the indent.
• Bake the cookies at 350°F for 10-12 minutes. 
• Add the drizzle. Once the cookies have cooled slightly, drizzle on lots of icing! Eat warm or allow to cool to room temperature. 

Notes

Storage Instructions:

If you have leftover coffee cake cookies, you can store them in an airtight container. Keep them at room temperature for 4-5 days or in the refrigerator for up to 2 weeks. If you want to keep them longer, you can move them to the freezer for up to 3 months.

Can I make this ahead of time and freeze it?

You can make these coffee cake cookies ahead of time and freeze them (without the icing) to use on another day. Make the cookies as directed but wait until you are about to serve them to drizzle with frosting. Allow the cookies to cool completely before storing them in an airtight container in the freezer for up to 3 months. When you’re ready to serve, thaw completely and drizzle with icing.

The post Coffee Cake Cookies appeared first on The Blogette.

Cream Cheese Chocolate Chip Cookies

If you’re looking for a recipe that will amaze your family and friends, these cookies are the perfect choice. Whether enjoyed during a family gathering, as a sweet treat during a break at work, or simply shared with a loved one over a cup of coffee, these cookies are sure to bring smiles.

Ingredients:

• Butter
• Cream cheese – The cream cheese has to be full fat for this recipe. 
• Light brown sugar – You can also use dark brown sugar for a slightly deeper molasses flavor. 
• Granulated sugar
• Egg
• Vanilla extract – You can also use almond extract, but it’s got a more intense flavor than vanilla, so only use ½ teaspoon. 
• All-purpose flour
• Cornstarch
• Baking soda 
• Salt
• Semi-sweet chocolate chips—You can use milk or dark chocolate chips, chocolate chunks, or even chopped up your favorite chocolate bar. 

Supplies:

1. Large bowl 
2. Hand mixer or stand mixer
3. Spatula
4. Cookie scoop or tablespoon
5. Baking tray
6. Parchment paper – If you don’t have parchment paper, you can use baking spray or brush a thin layer of butter or oil. 
7. Wire cooling rack

Recipe:

Mix the wet ingredients. Add the butter, cream cheese, brown sugar, granulated sugar, egg, and vanilla to a large mixing bowl. Beat with a hand or stand mixer on medium-high speed until well-creamed, light, and fluffy, about 5 minutes.

Add the dry ingredients. Stop the mixer and use a spatula to scrape down the sides of the bowl. Add the flour, cornstarch, baking soda, and salt, and mix until just combined, about 1 minute.

Fold in your chocolate chips. Use a rubber spatula to gently stir in the chocolate chips.

Scoop the cookies. Using a medium 2-inch cookie scoop (or tablespoon), scoop the cookies and set them aside on a plate. Flatten slightly with the bottom of a measuring cup or your palm. 

Chill the dough. Cover the cookie dough balls with plastic wrap, and refrigerate for at least 2 hours or up to 5 days. Do not bake with room temperature dough. The cookies will spread too far and end up thin and flat.

Place them on a baking sheet. Preheat the oven to 350°F, line a baking sheet with parchment paper, and place the chilled dough pieces at least 2 inches apart on a baking sheet. You will have to bake several batches.

Bake. Bake for 8 to 9 minutes or until the edges have just set.  The tops will still look pale and glossy (underbaked). Do not bake longer than 10 minutes, as cookies will firm up as they cool.

Cool and eat. Cool the cookies on the baking sheet for 5 minutes before moving to a wire cooling rack until completely cooled.

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More Cookie Recipes

Coffee Cake Cookies

Chocolate Chip Cookies

White Chocolate Chip Cookies

Nutella Stuffed Chocolate Chip Cookies

Cream Cheese Chocolate Chip Cookies

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Cream Cheese Chocolate Chip Cookies

Cream Cheese Chocolate Chip Cookies are loaded with chocolate chips, they're perfectly chewy, and they stay soft for days!

Course Dessert

Cuisine American

Keyword chocolate chip cookie, Cookies

Prep Time 10 minutes minutes

Cook Time 9 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 19 minutes minutes

Servings 28 cookies

Equipment

• mixing bowls
• hand or stand mixer
• spatula
• cookie scoop or tablespoon
• baking sheet
• Parchment Paper – If you don’t have parchment paper, you can use baking spray or brush a thin layer of butter or oil.
• wire cooling rack

Ingredients

• ½ cup (1 stick) butter, softened
• ⅓ cup full-fat cream cheese, softened
• ¾ cup light brown sugar, packed
• ¼ cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 2¼ cups all-purpose flour
• 2 teaspoon cornstarch
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 2¼ cups semi-sweet chocolate chips 

Instructions

• Mix the wet ingredients. Add the butter, cream cheese, brown sugar, granulated sugar, egg, and vanilla to a large mixing bowl. Beat with a hand or stand mixer on medium-high speed until well-creamed, light, and fluffy, about 5 minutes.
• Add the dry ingredients. Stop the mixer and use a spatula to scrape down the sides of the bowl. Add the flour, cornstarch, baking soda, and salt, and mix until just combined, about 1 minute.
• Fold in your chocolate chips. Use a rubber spatula to gently stir in the chocolate chips.
• Scoop the cookies. Using a medium 2-inch cookie scoop (or tablespoon), scoop the cookies and set them aside on a plate. Flatten slightly with the bottom of a measuring cup or your palm. 
• Chill the dough. Cover the cookie dough balls with plastic wrap, and refrigerate for at least 2 hours or up to 5 days. Do not bake with room temperature dough. The cookies will spread too far and end up thin and flat.
• Place them on a baking sheet. Preheat the oven to 350°F, line a baking sheet with parchment paper, and place the chilled dough pieces at least 2 inches apart on a baking sheet. You will have to bake several batches.
• Bake. Bake for 8 to 9 minutes or until the edges have just set.  The tops will still look pale and glossy (underbaked). Do not bake longer than 10 minutes, as cookies will firm up as they cool.
• Cool and eat. Cool the cookies on the baking sheet for 5 minutes before moving to a wire cooling rack until completely cooled.

Notes

Freezing the Dough:

If desired, you can freeze the cookie dough too! Keep the dough balls or cookie dough

Storage:

If you have leftover cream cheese chocolate chip cookies, store them in an airtight container. Because they contain cream cheese, you’ll want to keep them in the refrigerator. They will last for up to a week.

The post Cream Cheese Chocolate Chip Cookies appeared first on The Blogette.

Chocolate Lasagna

Rich and indulgent, this chocolate lasagna will leave your sweet tooth satisfied. This easy no-bake is filled with light and fluffy heavenly layers.

Ingredients:

• Oreos – Use regular or double stuffed. If you’re looking for some variation, you can try flavored Oreos like toffee, peanut butter, or mint. 
• salted butter
• cream cheese
• Cool whip 
• almond extract – You could also use vanilla extract but I would opt for a clear version. If you use regular vanilla extract, only use a little bit or it will turn the filling tan. 
• powdered sugar – You could use granulated sugar too but it won’t be as smooth. 
• instant chocolate pudding – Make sure that it’s instant pudding. The layers will melt if you use the kind you have to cook. 
• milk – Any kind of milk will do, even plant-based milk. 
• chocolate shavings – Try mini chocolate chips instead of chocolate shavings.

How to Make Chocolate Lasagna

Prepare your pan. Spray a 7×11 deep casserole dish with non-stick spray and set aside.

Crush the Oreos. In a blender or food processor, pulverize the Oreos until they are a fine sand consistency. Set aside ½ cup.

Make the crust. In a large mixing bowl, add the Oreo crumbs and melted butter and mix well to combine until all Oreo crumbs are saturated in butter (no dry dusty clumps).

Press the crust in the pan. Smooth the Oreo crust evenly in the bottom of your casserole dish. Press the crust down using the back of a spoon or a flat measuring cup. Place it in the fridge while you make the filling.

Make the cream cheese layer. In a large bowl, use an electric hand mixer to beat the cream cheese, 8 ounces of Cool Whip, extract, and ½ cup powdered sugar until smooth. Spread it over the Oreo crust and place it back into the refrigerator.

Make the pudding. Prepare the chocolate pudding according to the package instructions. Smooth it over the cream cheese layer and place it back into the refrigerator.

Make the topping. Fold the remaining ½ cup powdered sugar into the remaining 8 ounces of Cool Whip and spread it over the top of your pudding layer.

Garnish and serve. Sprinkle the remaining ½ cup of Oreo crumbles and all of the chocolate shavings over the top. Cover with plastic wrap and refrigerate until ready to serve. Serve chilled.

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More Desserts

No Bake Oreo Cheesecake

Ice Cream Sandwich Cake

Boston Cream Poke Cake

Pecan Pie Brownies

Chocolate Lasagna Recipe

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Chocolate Lasagna

Chocolate Lasagna has layers of rich chocolate pudding, creamy cream cheese filling, and whipped topping with an Oreo crust.

Course Dessert

Cuisine American

Keyword Chocolate, Oreo

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 12

Equipment

• 7×11 deep casserole dish (or similar)
• nonstick cooking spray
• Food processor (or blender)
• mixing bowls
• spoon
• Measuring cups and spoons
• electric hand mixer
• Plastic wrap

Ingredients

• 1 (14 ounce) package Oreos(double stuffed or regular)
• ⅓ cup salted butter, melted
• 1 (8 ounce) block cream cheese, softened and cubed
• 1 (16 ounce) container cool whip, divided
• ¼ teaspoon almond extract
• 1 cup powdered sugar, divided
• 2 (3.9 ounce packages) of instant chocolate pudding
• milk that is required to make the pudding according to package instructions
• ½ cup chocolate shavings

Instructions

• Prepare your pan. Spray a 7×11 deep casserole dish with non-stick spray and set aside.
• Crush the Oreos. In a blender or food processor, pulverize the Oreos until they are a fine sand consistency. Set aside ½ cup.
• Make the crust. In a large mixing bowl, add the Oreo crumbs and melted butter and mix well to combine until all Oreo crumbs are saturated in butter (no dry dusty clumps).
• Press the crust in the pan. Smooth the Oreo crust evenly in the bottom of your casserole dish. Press the crust down with a spoon or a flat measuring cup. Place it in the fridge while you make the filling.
• Make the cream cheese layer. In a large bowl, use an electric hand mixer to beat the cream cheese, 8 ounces of Cool Whip, almond (or vanilla) extract, and ½ cup powdered sugar until smooth. Spread it over the Oreo crust and place it back into the refrigerator.
• Make the pudding. Prepare the chocolate pudding according to the package instructions. Smooth it over the cream cheese layer and place it back into the refrigerator.
• Make the topping. Fold the remaining ½ cup powdered sugar into the remaining 8 ounces of Cool Whip and spread it over the top of your pudding layer.
• Refrigerate.

Notes

Storage Instructions

If you have leftover chocolate lasagna you can wrap your casserole dish in plastic wrap or transfer to an airtight container. Your chocolate lasagna will be good for 1-2 days.

Can I make this ahead of time and freeze it?

Yes, make this chocolate lasagna recipe ahead of time and freeze it for later. Assemble as directed in a disposable 7×11 pan. Cover and wrap in plastic wrap or foil to prevent freezer burn. You can keep your chocolate lasagna frozen for up to 2 months. Thaw in the refrigerator before serving.

The post Chocolate Lasagna appeared first on The Blogette.