Homemade Peanut Butter Eggs

This is not the regular powdered sugar and peanut butter recipe you’ll find scattered all over the internet. This is a completely homemade version that completely blows those other dupes out of the water. 

Here’s what I did differently: in developing this recipe I consulted the actual Reese’s recipe and found that instead of listing ‘peanut butter’, they list ‘peanuts.’ Which led to me making my own peanut butter and you guys, THE TASTE AND TEXTURE IS SPOT ON. When I tell you I ate way too many of these, I might be understating. This recipe for Peanut Butter Eggs is so ridiculously close to the popular Reese’s Egg that you’re going to confuse the Easter bunny. 

Ingredients in Copycat Reese’s Eggs

How to Make Peanut Butter Eggs

1. Begin by adding the salted peanuts, granulated sugar, canola oil and vanilla into a food processor.
2. Turn the food processor on and let it run for about 4-5 minutes. The peanuts will get chopped up, then go to a thick ball and then start to smooth. Once it is spreadable (it will still be thick), stop the food processor and transfer the peanut butter to a stand mixer.
3. To the stand mixer, add the powdered sugar and combine with the homemade peanut butter on low/medium speed until a thick dough forms.
4. Place some plastic wrap onto the counter and then roll out the dough until approx 3/4 inch thick.
5. Use a small egg shaped cookie cutter to cut the dough. Place the cut out dough on a parchment or silicone lined cookie sheet and freeze for 30 minutes.
6. When the 30 minutes is almost up, heat the milk chocolate melting wafers in the microwave according to the directions on the package so they are completely melted.
7. Remove the egg-shaped peanut butter from the freezer and dip each egg into the melted chocolate, coating completely before setting on a silicone mat or parchment paper to set completely. You may need to refreeze undipped peanut butter eggs while coating other eggs so they are cold and easier to dip. 
8. Allow chocolate covered eggs to set up on the pan. 
9. Store at room temperature for up to 4 days. Enjoy!

Can I make these Chocolate Peanut Butter Eggs with white chocolate?

You sure can! This recipe is for the standard milk chocolate eggs, but you can sub white chocolate melting wafers instead and enjoy white chocolate eggs.

Can I package homemade Reese’s Eggs?

Yes! Once the chocolate on your eggs have set up, you can place them in cellophane bags (or whatever package you’d like) to package.

Favorite Easter Treats

• Cadbury Egg Bark 
• Carrot Cake
• Cadbury Cake Pops

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Peanut Butter Eggs

It is criminal how good these Peanut Butter Eggs are. If you’re looking for the very best Reese’s dupe, the hunt is over!

Course Dessert

Keyword peanut butter eggs, Reese’s Peanut Butter Eggs

Prep Time 30 minutes minutes

Servings 24 eggs

Calories 105kcal

Ingredients

• 2 cups salted peanuts
• 2 tbsp granulated sugar
• 2 tbsp canola oil
• 1 tsp vanilla
• 1 cup powdered sugar
• 10 oz milk chocolate melting wafers

Instructions

• Begin by adding the salted peanuts, granulated sugar, canola oil and vanilla into a food processor.
• Turn the food processor on and let it run for about 4-5 minutes. The peanuts will get chopped up, then go to a thick ball and then start to smooth. Once it is spreadable (it will still be thick), stop the food processor and transfer the peanut butter to a stand mixer.
• To the stand mixer, add the powdered sugar and combine with the homemade peanut butter on low/medium speed until a thick dough forms.
• Place some plastic wrap onto the counter and then roll out the dough until approx 3/4 inch thick.
• Use a small egg shaped cookie cutter to cut the dough. Place the cut out dough on a parchment or silicone lined cookie sheet and freeze for 30 minutes.
• When the 30 minutes is almost up, heat the milk chocolate melting wafers in the microwave according to the directions on the package so they are completely melted.
• Remove the egg-shaped peanut butter from the freezer and dip each egg into the melted chocolate, coating completely before setting on a silicone mat or parchment paper to set completely. You may need to refreeze undipped peanut butter eggs while coating other eggs so they are cold and easier to dip.
• Allow chocolate covered eggs to set up on the pan.
• Store at room temperature for up to 4 days. Enjoy!

Nutrition

Calories: 105kcal | Carbohydrates: 8g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.005g | Sodium: 53mg | Potassium: 95mg | Fiber: 1g | Sugar: 6g | Calcium: 12mg | Iron: 0.3mg

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Lemon Bundt Cake Recipe

Anytime I ask for recipe ideas, I am bombarded with requests for a copycat recipe for Nothing Bundt Cakes’ Lemon Cake. Well, the day has finally come and all of your citrusy dreams are about to come true! 

First, you need to know that I take the development of copycat recipes very seriously. On my websites you can find the 108+ copycat recipes that I’ve developed over the last 7 years. So I was completely amped about this challenge. 

To start, I consulted the actual ingredient list from Nothing Bundt Cakes’ website. And through lots of experimenting and yummy taste tests, I finally nailed it. 

This lemon bundt cake recipe is every bit as light and refreshing as the original! It contains a tender, moist crumb that is bursting with sweet and tangy lemon and a thick, velvety smooth cream cheese frosting piped on top. I promise you’re going to love it! And bonus, it didn’t cost anywhere near $30+ to make.

Lemon Nothing Bundt Cake Ingredients

How to Make Lemon Cake

1. Preheat the oven to 350°F.
2. In the bowl of a stand mixer or with an electric hand mixer, combine the melted butter, canola oil, and granulated sugar until well combined.
3. While slowly mixing, add the sour cream. Mix until completely combined. Then add one egg at a time, allowing the mixture to combine before adding the next egg.
4. Once all of the eggs are added, add the lemon juice, lemon oil and the lemon zest. Mix well.
5. Next, add the all-purpose flour, baking soda, baking powder and salt to the bowl. Begin to mix.
6. Once the dry ingredients are about halfway mixed in, slowly add in the milk and mix until everything is well combined.
7. Spray a 9in bundt pan with non-stick spray and sprinkle flour into the pan to help the cake not stick.
8. Pour the finished batter into the prepared 9 in bundt pan.
9. Bake at 350°F for 50-60 minutes or until the cake is golden brown and a toothpick comes out with just a few moist crumbs on it.
10. Allow the cake to cool for 10 minutes before flipping it out onto a cooling rack.
11. Once the cake is cool, make the cream cheese frosting by creaming together the cream cheese and butter on high for 10 minutes.
12. Add the powdered sugar and mix well. 
13. Once mixed, stir in the clear vanilla and transfer the frosting to a piping bag.
14. Pipe stripes of the frosting starting on the outside of the bundt cake and working your way to the center. Repeat around the entire cake.
15. Use an offset spatula to smooth the frosting in the center of the bundt cake.
16. Serve and enjoy! Store in the fridge for up to 4 days.

How should I store Nothing Bundt Cake?

This lemon cake needs to be refrigerated! Store in the fridge for up to 4 days. When you’re ready to enjoy, you can allow the cake to sit at room temperature to soften prior to serving.

Lemon Lovers, Check These Out!

• Lemon Pie 
• Lemon Brownies
• Lemon Blueberry Cookies

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Lemon Bundt Cake

This is the best copycat recipe for the Lemon Bundt Cake from Nothing Bundt Cakes. It is moist and fluffy with a bright citrusy kick and a velvety cream cheese frosting.

Course Dessert

Keyword Lemon bundt Cake, lemon cake, Nothing Bundt Cakes

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Servings 16 servings

Calories 388kcal

Ingredients

• 1/2 cup salted butter, melted
• 1/2 cup canola oil
• 2 cups granulated sugar
• 2/3 cup sour cream
• 4 eggs
• 1/4 cup lemon juice
• 1 tbsp lemon oil
• zest of 1 lemon
• 2 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp salt
• 2/3 cup whole milk

Cream Cheese Frosting

• 12 oz cream cheese, softened (the block kind)
• 1/4 cup butter, softened
• 4 cups powdered sugar
• 1 tbsp clear vanilla extract

Instructions

• Preheat the oven to 350°F.
• In the bowl of a stand mixer or with an electric hand mixer, combine the melted butter, canola oil, and granulated sugar until well combined.
• While slowly mixing, add the sour cream. Mix until completely combined. Then add one egg at a time, allowing the mixture to combine before adding the next egg.
• Once all of the eggs are added, add the lemon juice, lemon oil and the lemon zest. Mix well.
• Next, add the all-purpose flour, baking soda, baking powder and salt to the bowl. Begin to mix.
• Once the dry ingredients are about halfway mixed in, slowly add in the milk and mix until everything is well combined.
• Spray a bundt pan with non-stick spray and sprinkle flour into the pan to help the cake not stick.
• Pour the finished batter into the prepared bundt pan.
• Bake at 350°F for 50-60 minutes or until the cake is golden brown and a toothpick comes out with just a few moist crumbs on it.
• Allow the cake to cool for 10 minutes before flipping it out onto a cooling rack.
• Once the cake is cool, make the cream cheese frosting by creaming together the cream cheese and butter on high for 10 minutes.
• Add the powdered sugar and mix well.
• Once mixed, stir in the clear vanilla and transfer the frosting to a piping bag.
• Pipe stripes of the frosting starting on the outside of the bundt cake and working your way to the center. Repeat around the entire cake.
• Use an offset spatula to smooth the frosting in the center of the bundt cake.
• Serve and enjoy! Store in the fridge for up to 4 days.

Nutrition

Calories: 388kcal | Carbohydrates: 71g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 48mg | Sodium: 217mg | Potassium: 68mg | Fiber: 1g | Sugar: 55g | Vitamin A: 136IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 1mg

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A Bougie Homemade Twix Bar

With the classic combo of shortbread x caramel x chocolate, Millionaire Shortbread Bars are a superb, homemade version of a Twix Bar. But be-twix you and me, they’re even better! 

The cookie base is buttery with a perfect melty and crisp texture. The shortbread is topped with a soft set caramel that is sweet and chewy (aka perfection) before finally being finished off with a thin layer of simple silky chocolate ganache and a sprinkle of flakey sea salt.

What Ingredients are in Millionaire Shortbread Bars?

How to Make Homemade Twix Bars

1. Preheat the oven to 350°F. Line a 9×9 pan with parchment paper and set aside.
2. In the bowl of a stand mixer, cream together the butter, granulated sugar and brown sugar. Mix well until light and creamy. 
3. Scrape the sides and add in the egg yolk and vanilla extract. 
4. Once combined, add in the flour, mixing until a soft dough forms.
5. Press into the bottom of the prepared pan and bake at 350°F for 22-25 minutes or until the shortbread begins to turn golden brown.
6. While the shortbread is baking, combine the sweetened condensed milk, butter, brown sugar and corn syrup in a heavy bottom sauce pan.
7. Bring the caramel to a boil, boiling until the temperature reaches 225°F. 
8. Once the temperature is reached, remove from the heat and stir in the large marshmallows until completely melted.
9. Once the shortbread is out of the oven, pour the caramel over the baked shortbread. Allow the bars to cool on the counter for 1 hour before placing in the refrigerator for an additional 45 minutes.
10. Once the caramel and shortbread layers are completely cool, heat the heavy whipping cream in a large microwave safe bowl for 45 seconds or until boiling.
11. Pour the chocolate chips into the heated heavy whipping cream, patting the chocolate chips into the heavy cream so all of the chocolate chips are covered. Let the chocolate chips and heavy cream sit for 5 minutes.
12. Slowly stir the mixture until smooth. Once smooth, spread on top of the caramel layer and return to the fridge until set.
13. Sprinkle the chocolate with flakey sea salt, if desired. Cut and enjoy!

How to store Homemade Twix Bars

Once your bars are assembled and cut, store in an airtight container in the fridge for up to 4 days. You may want them to sit on the counter for a bit to soften a tad before eating.

Can you freeze Millionaire Shortbread Bars?

You can! I recommend cutting into squares first and then placing them into a ziplock bag prior to placing them in the freezer. They will be good for up to 3 months.

Candy Bar Faves

• Twix Thumbprint Cookies
• Reese’s Peanut Butter Cookies
• Pretzel Turtle Bites

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Millionaire Shortbread Bars

A buttery shortcrust base topped with thick caramel and a decadent chocolate ganache, Millionaire Shortbread Bars are a wealth of YUM!

Course Dessert

Keyword Millionaire shortbread bars, twix bars

Prep Time 20 minutes minutes

Cook Time 22 minutes minutes

Chill Time 2 hours hours

Servings 36 squares

Calories 232kcal

Ingredients

Shortbread

• 1 cup (222g) salted butter
• 1/3 cup (76g) granulated sugar
• 1/3 cup (81g) brown sugar
• 1 egg yolk
• 1 tsp vanilla extract
• 2 cups (304g) all-purpose flour

Caramel

• 1 can sweetened condensed milk
• 1/4 cup (56g) butter
• 1 cup (246g) brown sugar
• 1/2 cup (164g) corn syrup
• 6 large marshmallows

Chocolate Ganache

• 2 cups (400g) chocolate chips
• 1/2 cup (120mL) heavy whipping cream
• flakey sea salt

Instructions

• Preheat the oven to 350°F (180°C). Line a 9×9 pan with parchment paper and set aside.
• In the bowl of a stand mixer, cream together the butter, granulated sugar and brown sugar. Mix well until light and creamy.
  1 cup (222g) salted butter, 1/3 cup (76g) granulated sugar, 1/3 cup (81g) brown sugar
• Scrape the sides and add in the egg yolk and vanilla extract.
  1 egg yolk, 1 tsp vanilla extract
• Once combined, add in the flour, mixing until a soft dough forms.
  2 cups (304g) all-purpose flour
• Press into the bottom of the prepared pan and bake at 350°F (180°C) for 22-25 minutes or until the shortbread begins to turn golden brown.
• While the shortbread is baking, combine the sweetened condensed milk, butter, brown sugar and corn syrup in a heavy bottom sauce pan.
  1 can sweetened condensed milk, 1/4 cup (56g) butter, 1 cup (246g) brown sugar, 1/2 cup (164g) corn syrup
• Bring the caramel to a boil, boiling until the temperature reaches 225°F.
• Once the temperature is reached, remove from the heat and stir in the large marshmallows until completely melted.
  6 large marshmallows
• Once the shortbread is out of the oven, pour the caramel over the baked shortbread. Allow the bars to cool on the counter for 1 hour before placing in the refrigerator for an additional 45 minutes.
• Once the caramel and shortbread layers are completely cool, heat the heavy whipping cream in a large microwave safe bowl for 45 seconds or until boiling.
  1/2 cup (120mL) heavy whipping cream
• Pour the chocolate chips into the heated heavy whipping cream, patting the chocolate chips into the heavy cream so all of the chocolate chips are covered. Let the chocolate chips and heavy cream sit for 5 minutes.
  2 cups (400g) chocolate chips
• Slowly stir the mixture until smooth. Once smooth, spread on top of the caramel layer and return to the fridge until set.
• Sprinkle the chocolate with flakey sea salt, if desired. Cut and enjoy!
  flakey sea salt

Nutrition

Calories: 232kcal | Carbohydrates: 31g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 30mg | Sodium: 71mg | Potassium: 93mg | Fiber: 0.2g | Sugar: 25g | Vitamin A: 282IU | Vitamin C: 0.3mg | Calcium: 52mg | Iron: 0.4mg

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The Happiest Churro Toffee Recipe on Earth

If you’ve ever been to Disneyland or talked with someone who has, you’ve likely heard about the famous Churro Toffee. An absolute fan-favorite, I knew I had to recreate the Disneyland Churro Toffee at home.

Let’s be honest, waiting until my next trip down Main Street, USA to eat this melt-in-your-mouth, smooth yet crunchy, sweet cinnamon-y delight was just not an option. And don’t fear, you don’t have to be a Disney aficionado to appreciate these scrumptious treats! This cinnamon sugar toffee is appreciated by all ages and truly the stuff of fairytales. 

Taking about an hour to make, this churro toffee recipe is a spectacular option for birthday parties, Christmas treat boxes or even as a late night snack (so long as you don’t let the clock strike midnight first). And bonus, making this delicacy from home is significantly better for your wallet than a Disney vacation!

What You’ll Need to Make Churro Toffee (a la Disney) from Home

• Salted butter – I always use salted butter in my recipes because that is what I have on hand. You can also use unsalted and add a pinch of salt to the mix. 
• Granulated sugar
• Vanilla extract
• White chocolate chips – I recommend using high-quality chocolate or even white melting chocolates here! 
• Cinnamon and sugar mixture – Feel free to make this to your liking; amping up the cinnamon or sugar as your heart desires.

How to Make Disneyland Churro Toffee

1. Pull out a cookie sheet and line pan with parchment paper. Set it aside where you’ll have easy access to it.
2. In a heavy-bottom medium saucepan, add the butter and granulated sugar.
3. Over low heat, melt and stir the butter and sugar together, stirring until the sugar dissolves into the butter.
4. Continue stirring until it starts to boil and the mixture is creamy and white.
5. Turn the heat up to medium-low and allow the mixture to boil (do not stir here) until the color has changed to an almond brown (approximately 300°f or 149°c on an instant read thermometer). 
6. Once it has turned brown, remove from heat and add in the vanilla, stirring as little as possible to incorporate in the vanilla.
7. Immediately pour onto the cookie sheet and spread until it is about 1/4 inch thick.
8. Allow the toffee to cool and set for about 2 minutes. Then use a silicone spatula to start ‘cutting’ the toffee into squares as it cools. Repeat going over the lines you’ve cut while the toffee cools and hardens.
9. Once the cut lines stay, you can allow the toffee to cool completely.
10. Once completely cool, melt the white chocolate chips in a microwave safe bowl in the microwave for 30 seconds at a time, stirring between increments, until completely melted.
11. Dip each square of toffee fully into the white chocolate using a fork or chocolate dipping tool and allow the extra chocolate to drip off.
12. Place the chocolate covered toffee in a bowl with the cinnamon and sugar mixture, gently shake to coat the toffee.
13. Remove and place on a silicone or parchment lined cookie sheet until fully set.
14. Enjoy!

How should I store my Churro Toffee?

Your Disney toffee can be stored in an airtight container at room temperature for up to 3 days.

Other Magical Treats

• Chocolate Eclairs Recipe
• Tie Dye Cookies
• Homemade Chocolate Truffles

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Churro Toffee

This Churro Toffee copycat might be what makes Disneyland the happiest place on earth! Homemade toffee coated with white chocolate and a cinnamon-sugar topping, this recipe is where the magic begins.

Course Dessert

Cuisine American

Keyword churro toffee, Disneyland churro toffee

Prep Time 45 minutes minutes

Cook Time 15 minutes minutes

Servings 24 squares

Calories 186kcal

Ingredients

• 1 cup (222g) salted butter
• 1 cup (230g) granulated sugar
• 1 tsp vanilla extract
• 12 oz white chocolate chips
• 1 cup cinnamon and sugar mixture

Instructions

• Pull out a cookie sheet and line pan with parchment paper. Set it aside where you’ll have easy access to it.
• In a heavy-bottom medium saucepan, add the butter and granulated sugar.
• Over low heat, melt and stir the butter and sugar together, stirring until the sugar dissolves into the butter.
• Continue stirring until it starts to boil and the mixture is creamy and white.
• Turn the heat up to medium-low and allow the mixture to boil (do not stir here) until the color has changed to an almond brown (approx 300°f or 149°c on an instant read thermometer).
• Once it has turned brown, remove from heat and add in the vanilla, stirring as little as possible to incorporate in the vanilla.
• Immediately pour onto the cookie sheet and spread until it is about 1/4 inch thick.
• Allow the toffee to cool and set for about 2 minutes. Then use a silicone spatula to start ‘cutting’ the toffee into squares as it cools. Repeat going over the lines you’ve cut while the toffee cools and hardens.
• Once the cut lines stay, you can allow the toffee to cool completely.
• Once completely cool, melt the white chocolate chips in a microwave safe bowl in the microwave for 30 seconds at a time, stirring between increments, until completely melted.
• Dip each square of toffee fully into the white chocolate using a fork or chocolate dipping tool and allow the extra chocolate to drip off.
• Place the chocolate covered toffee in a bowl with the cinnamon and sugar mixture, gently shake to coat the toffee.
• Remove and place on a silicone or parchment lined cookie sheet until fully set.
• Enjoy!

Nutrition

Calories: 186kcal | Carbohydrates: 18g | Protein: 1g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 24mg | Sodium: 76mg | Potassium: 43mg | Fiber: 0.03g | Sugar: 18g | Vitamin A: 251IU | Vitamin C: 0.1mg | Calcium: 31mg | Iron: 0.04mg

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What is a Crookie?

These cookie dough stuffed croissants are currently blowing up the internet! And for good reason. Crookies combine flaky, buttery croissants and doughy, warm chocolate chip cookies in a way that has you thinking “omg. What is this delicious thing I’m eating?” 

And the best part?? They’re ridiculously easy to make! All this viral crookie recipe requires is two store-bought components and a few minutes of your time. Truly, there’s no reason NOT to try this sure-to-be-a-favorite new dessert.

Ingredients in Crookies

• Small croissants – I bought mine from Sam’s Club, but grab these at your local grocery store. 
• Chocolate chip cookie dough – You’re going to want to use a tube of safe to eat raw or baked cookie dough.

How to Make the TikTok Crookie

1. Preheat the oven to 350° F.
2. Cut each croissant in half, lengthwise, leaving one side connected.
3. Divide the cookie dough into 8 equal size pieces.
4. Take one portion of dough and stuff it into the inside of a croissant. Repeat with the remaining croissants, replacing the tops of the croissants after the cookie dough has been placed inside.
5. Top each croissant with another portion of cookie dough.
6. Bake at 350° F for 10-15 minutes or until golden brown.
7. Enjoy while warm!

Can I use homemade cookie dough in Crookies?

You could, but the cookie dough on the inside of the croissant really doesn’t get cooked so I would advise against it! Store bought safe to eat raw cookie dough is the best way to go!

Other *trendy* favorites

• TikTok Cinnamon Rolls
• Small Crumbl Sugar Cookie Recipe
• Starbucks Birthday Cake Pop Recipe

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TikTok Crookie Recipe

A croissant stuffed with ooey-gooey cookie dough that spills out over the top? Say less. Jump on the trend and give these addictively easy crookies 10 minutes of your time.

Course Dessert

Keyword crookies

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 4 crookies

Ingredients

• 4 small croissants
• 1 30 oz tube chocolate chip cookie dough (safe to eat raw & baked)

Instructions

• Preheat the oven to 350° F.
• Cut each croissant in half, lengthwise, leaving one side connected.
• Divide the cookie dough into 8 equal size pieces.
• Take one portion of dough and stuff it into the inside of a croissant. Repeat with the remaining croissants, replacing the tops of the croissants after the cookie dough has been placed inside.
• Top each croissant with another portion of cookie dough.
• Bake at 350° F for 10-15 minutes or until golden brown.
• Enjoy while warm!

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You’ll Love this Twisted Sugar Copycat Cookie!

A couple of weeks ago I asked my Instagram followers what copycat cookie I should make next and this Twisted Sugar Banana Cream Pie Cookie was the winner! But don’t worry, if you have a recipe you need a copycat for, I LOVE recreating sweets for you guys and will be taking more requests soon. 

Let’s chat about why I chose to copycat this Twisted Sugar cookie first. It starts with a soft sugar cookie base that is infused with a slight graham cracker flavor. Then, we pile on a decadent banana cream pie filling and top it off with a fluffy whipped topping. This cookie offers all the pleasure of pie but the ease of a cookie. The banana flavor is proud, but not too in your face and the graham cracker sugar base is the perfect supportive cast without stealing the show.

Ingredients for Banana Cream Pie Cookies

• Salted butter – I will always use salted butter! But if unsalted is your jam, just add an extra pinch of salt to the dough. 
• Granulated sugar – In this recipe we use more granulated sugar than brown sugar because it yields a sugar cookie base with a mild graham cracker flavor like Twisted Sugar uses. 
• Brown sugar
• Eggs
• Vanilla – This REALLY flavors the cookie base. 
• All-purpose flour 
• Graham cracker crumbs – The graham cracker crumbs give the base of this cookie a subtle oomph that supports the banana flavor in the best way possible. 
• Baking powder 
• Frozen whipped topping, thawed & divided in half – You can whip fresh whipped cream if you’d like, but I just used Cool Whip because that’s what Twisted Sugar uses and they make the rules here. 
• Banana instant pudding mix
• Heavy whipping cream

How to Twisted Sugar’s Banana Cream Pie Cookie

1. Preheat the oven to 350° F.
2. In a stand mixer or a bowl with an electric hand mixer, cream together the butter, sugar and brown sugar for 1 minute, until light in color and fluffy in texture.
3. Scrape the sides of the bowl and add in the eggs and vanilla. Mix until combined.
4. Add the flour, graham cracker crumbs and baking powder. Mix until a soft dough forms.
5. Portion the dough out into generous 3 tbsp portions.
6. Roll into a ball and then smash slightly, so it looks like a hockey puck. The cookies will spread some while baking, so keep it pretty thick.
7. Bake for 9-11 minutes, or until the cookies have spread and are no longer wet and glossy in the center.
8. Remove from the oven and allow the cookies to cool on the pan.
9. Once cooled completely, place the cookies in the fridge to chill while making the topping.
10. To make the banana cream layer, first heat the heavy cream in the microwave until warm.
11. Next, stir the entire box of banana cream pudding into the heavy whipping cream. It will be quite thick.
12. Fold the banana cream mixture into 4 oz of the whipped topping until completely combined.
13. To assemble the cookies, spread a generous amount of the banana cream filling onto the chilled cookie.
14. Top with a dollop of whipped topping, spread to cover the top of the cookie.
15. Serve chilled & enjoy! 
16. Store in the fridge for up to 5 days or they can be frozen for up to 3 months.

Would this work with different flavors of pudding?

Absolutely! This is a copycat for the Banana Cream Pie cookie from Twisted Sugar, but it could be a good jumping off point for a chocolate cream pie cookie if you used chocolate pudding instead.

How do I store my Banana Cream Pie Cookie?

These cookies should be stored in an airtight container in the fridge for up to 5 days! You can also freeze these in a ziptop bag for up to 3 months.

Other Favorite Copycat Cookies

• Crumbl Cookies Cosmic Brownie Recipe (Small Catering Size)
• Twisted Sugar Oatmeal Chocolate Chip Cookie
• Pillsbury Sugar Cookie Dough (Copycat)

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Banana Cream Pie Cookie (Twisted Sugar Copycat)

Whipped topping + a silky banana cream filling sit atop a graham cracker sugar cookie base in this Banana Cream Pie Cookie recipe. Trust me, this Twisted Sugar copycat is NOT monkeying around.

Course Dessert

Keyword banana cream pie cookie, twisted sugar copycat

Prep Time 25 minutes minutes

Cook Time 11 minutes minutes

Ingredients

• 3/4 cup salted butter
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 2 eggs
• 2 tsp vanilla
• 2 cups all purpose flour
• 1/3 cup graham cracker crumbs
• 1 1/2 tsp baking powder
• 8 oz frozen whipped topping, thawed, divided in half
• 3.4 oz box banana instant pudding mix
• 1/4 cup heavy whipping cream

Instructions

• Preheat the oven to 350° F.
• Cream together the butter, sugar and brown sugar for 1 minute, until light in color and fluffy in texture.
• Scrape the sides of the bowl and add in the eggs and vanilla. Mix until combined.
• Add the flour, graham cracker crumbs and baking powder. Mix until a soft dough forms.
• Portion the dough out into generous 3 tbsp portions.
• Roll into a ball and then smash slightly, so it looks like a hockey puck. The cookies will spread some while baking, so keep it pretty thick.
• Bake for 9-11 minutes, or until the cookies have spread and are no longer wet and glossy in the center.
• Remove from the oven and allow the cookies to cool on the pan.
• Once cooled completely, place the cookies in the fridge to chill while making the topping.
• To make the banana cream layer, first heat the heavy cream in the microwave until warm.
• Next, stir the entire box of banana cream pudding into the heavy whipping cream. It will be quite thick.
• Fold the banana cream mixture into 4 oz of the whipped topping until completely combined.
• To assemble the cookies, spread a generous amount of the banana cream filling onto the chilled cookie.
• Top with a dollop of whipped topping, spread to cover the top of the cookie.
• Serve chilled & enjoy!
• Store in the fridge for up to 5 days or they can be frozen for up to 3 months.

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The post Banana Cream Pie Cookie  appeared first on Cookies for Days.

You’re going to LOVE these copycat Waffle Love Liege Waffles

There is nothing I love more than gourmet breakfast foods – except for when it can double as a dessert. And this recipe for liege waffles is just that. A copycat for the popular Waffle Love waffles, these are slightly crispy on the outside with a soft, almost spongy interior. With a unique sweetness characterized by being a liege waffle, this recipe is the perfect base for a savory or sweet breakfast. So dress these babies up however you’d like – with nutella, raspberries and cream or topped with an egg and avocado. No matter what you choose, liege waffles are going to become your new breakfast staple.

Ingredients in Liege Waffle Recipe

• Warm milk – You can use any type of milk you’d like. 
• Granulated sugar
• Dry active yeast
• All-purpose flour
• Salt
• Butter, melted – I always use salted butter, but you can use unsalted if preferred. 
• Vanilla extract 
• Eggs
• Pearl sugar – I know it’s niche, but it is KEY to getting the right texture and flavor here.

How to make Waffle Love Waffles

1. In a microwave safe bowl, heat the milk in the microwave until it reaches 100°F-110° F.
2. Remove the bowl from the microwave and pour the granulated sugar and yeast into the warm milk. Stir and set aside for 5 minutes or until the mixture is bubbly and foamy.
3. In the bowl of a stand mixer, add the flour, salt, melted butter, vanilla extract and the yeast mixture.
4. Using the dough hook on your stand mixer, knead and mix the dough.
5. As the dough is mixing, add in the two eggs.
6. Keep kneading until the eggs are incorporated and a smooth dough forms.
7. To your dough, add the pearl sugar and knead until evenly distributed.
8. Once fully incorporated, remove from the bowl and cut the dough into 8 equal sized pieces.
9. Cover and allow the dough to rest for 30 minutes.
10. After the dough has rested, warm a waffle iron to approx 300° or the 1-2 setting.
11. Place the dough into the center of the greased waffle iron and cook until golden brown.
12. Top with Nutella, whipped cream and fresh strawberries (or whatever toppings you’d like). 
13. Enjoy!

Liege Waffle FAQs

Other Sweet Breakfasts to Try

• Maple French Toast Bagel
• Homemade Blueberry Muffin Recipe
• Maple Donuts

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Liege Waffles (Waffle Love Copycat)

Crisp on the outside and nice & soft on the inside, this easy, flavorful liege waffle recipe is the waffle love copycat you’ve been searching for!

Course Breakfast, Dessert

Keyword liege waffles, waffle love waffles

Prep Time 8 minutes minutes

Cook Time 9 minutes minutes

Rest Time 30 minutes minutes

Servings 8 waffles

Calories 343kcal

Ingredients

• 3/4 cup warm milk
• 2 tbsp granulated sugar
• 2 1/2 tsp dry active yeast
• 3 1/2 cups all-purpose flour
• 1/2 tsp salt
• 3/4 cups butter, melted (1 1/2 sticks of butter)
• 2 tsp vanilla extract
• 2 eggs
• 1 cup pearl sugar

Instructions

• Heat the milk in the microwave until it reaches 100°F-110° F.
• Pour the granulated sugar and yeast into the warm milk. Stir and set aside for 5 minutes or until the mixture is bubbly and foamy.
• In the bowl of a stand mixer, add the flour, salt, melted butter, vanilla extract and the yeast mixture.
• Using the dough hook, knead and mix the dough.
• As the dough is mixing, add in the two eggs.
• Keep kneading until a smooth dough forms.
• Add the pearl sugar and knead until evenly distributed.
• Remove from the bowl and cut into 8 equal sized pieces.
• Cover and allow the dough to rest for 30 minutes.
• After the dough has rested, warm a waffle iron to approx 300° or the 1-2 setting.
• Place the dough into the center of the greased waffle iron and cook until golden brown.
• Top with Nutella, whipped cream and fresh strawberries or any other toppings you'd like.
• Enjoy!

Nutrition

Calories: 343kcal | Carbohydrates: 75g | Protein: 7g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.5g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 163mg | Potassium: 85mg | Fiber: 2g | Sugar: 33g | Vitamin A: 59IU | Vitamin C: 0.003mg | Calcium: 15mg | Iron: 3mg

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The post Liege Waffles (Waffle Love Copycat) appeared first on Cookies for Days.

Copycat Starbucks Cake Pop Recipe

Not to toot my own horn, but my popular method for making cake pops is insanely easy and this Starbucks cake pop recipe is no different. Here’s the secret: making homemade cake pops doesn’t have to be difficult to be beyond yummy! All you have to do is throw AN ENTIRE CAKE into your mixing bowl straight out of the oven. Mix it with your paddle attachment and add a little powdered sugar and vanilla to create the best dupe for the popular Starbucks cake pop you’ll find on the internet.

Starbucks Cake Pops Price

In the name of research, I bought two cake pops and it was over SEVEN DOLLARS. For two! So obviously, once I had perfected my Starbucks cake pop recipe, I calculated how much my homemade version cost. With this recipe, you can make 24 cake pops for only $8, which means each individual cake pop is ONLY $0.35 FOR EACH CAKE POP. And if we’re being honest, I liked my cake pops better.

 Starbucks Cake Pop ingredients

• Vanilla cake mix – You’ll also need all of the ingredients on the back. Bake this as normal! 
• Powdered sugar
• Vanilla extract
• Light pink color melts – You can choose a different color if you’d like, but to be the Starbucks dupe you need it to be pink. 
• White nonpareils sprinkles – This is optional, but again, to stay true to Starbucks you’ll need these! 
• Lollipop sticks

How to make Starbucks Cake Pops

1. Prepare and bake the cake mix according to the boxed directions.
2. Immediately after taking the cake out of the oven, pour the hot cake into the bowl of a stand mixer. (Do not over cook the cake! if so, it will have a harder time coming together)
3. Add in the powdered sugar and vanilla extract and using the paddle attachment, mix on low speed until a dough forms that can be pressed together into a ball.
4. Portion out the dough and press into a ball in the palm of your hands or with a cake pop press.
5. Place the cake balls on a cookie sheet and then into the freezer to chill. 
6. Melt the colormelts. 
7. Once the chocolate coating is melted, remove the cake balls from the freezer.
8. Dip each lollipop stick into the candy melt and then press the stick into the center of each cake ball. This will help avoid the cake pop falling off of the stick.
9. Return to the fridge or freezer to help speed up the process of the stick and chocolate setting.
10. Once the chocolate is set on the sucker sticks, pour the remaining melted candy melt into a tall, skinny jar or glass.
11. Dip the cake pops one by one in the candy melt and gently shake the cake pop to remove any excess melted chocolate. Tip right side up and add sprinkles, if desired.
12. Allow the candy melt to set while the cake pop is right side up, you can poke holes into a cardboard box or foam block to help them stand up straight to dry, if desired.
13. Serve as is or package up individually in bags with ribbon if desired.
14. Enjoy! Store at room temp for up to 3 days.

How to store this Starbucks Birthday Cake Pop Recipe

Once your cake pops have set, store in an airtight container at room temperature for up to 3 days.

Starbucks Birthday Cake Pop FAQs

Other Copycats to Love

• Starbucks Cranberry Bliss Bars
• Great Harvest Oatmeal Cookie
• Small Crumbl Sugar Cookie Recipe

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Birthday Cake Pop (Starbucks)

Ever since I released my ultra easy cake pop recipe (that now has over 19.7 MILLION views on social) I’ve been getting requests to make a Starbucks Birthday Cake Pop. This recipe for Starbucks cake pops is the perfect copycat and is SO easy.

Course Dessert

Cuisine American

Keyword cake pops, starbucks cake pop

Cook Time 20 minutes minutes

Servings 24 cake pops

Calories 85kcal

Ingredients

• 1 box vanilla cake mix (plus the ingredients on the back)
• 1/4 cup (27g) powdered sugar
• 1/2 tsp vanilla extract
• 12 oz light pink color melts
• white nonpareils sprinkles
• 24 lollipop sticks

Instructions

• Prepare and bake the cake mix according to the boxed directions.
  1 box vanilla cake mix
• Immediately after taking the cake out of the oven, pour the hot cake into the bowl of a stand mixer. (Do not over cook the cake! if so, it will have a harder time coming together)
• Add in the powdered sugar and vanilla extract and using the paddle attachment, mix on low speed until a dough forms that can be pressed together into a ball.
  1/4 cup (27g) powdered sugar , 1/2 tsp vanilla extract
• Portion out the dough and press into a ball in the palm of your hands or with a cake pop press.
• Place the cake balls on a cookie sheet and then into the freezer to chill.
• Melt the colormelts.
  12 oz light pink color melts
• Once the chocolate coating is melted, remove the cake balls from the freezer.
• Dip each lollipop stick into the candy melt and then press the stick into the center of each cake ball. This will help avoid the cake pop falling off of the stick.
  24 lollipop sticks
• Return to the fridge or freezer to help speed up the process of the stick and chocolate setting.
• Once the chocolate is set on the sucker sticks, pour the remaining melted candy melt into a tall, skinny jar or glass.
• Dip the cake pops one by one in the candy melt and gently shake the cake pop to remove any excess melted chocolate. Tip right side up and add sprinkles, if desired.
  white nonpareils sprinkles
• Allow the candy melt to set while the cake pop is right side up, you can poke holes into a cardboard box or foam block to help them stand up straight to dry, if desired.
• Serve as is or package up individually in bags with ribbon if desired.
• Enjoy! Store at room temp for up to 3 days.

Nutrition

Calories: 85kcal | Carbohydrates: 19g | Protein: 1g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.1g | Sodium: 149mg | Potassium: 14mg | Fiber: 0.2g | Sugar: 10g | Calcium: 47mg | Iron: 0.4mg

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The post Starbucks Birthday Cake Pop Recipe appeared first on Cookies for Days.