Dessert Archives - Cookies for Days

Black Cocoa Brownies

Karli — Mon, 05 Oct 2026 18:20:43 +0000

Black Cocoa Brownies have a deep chocolate flavor and dark black color. Topped off with optional (not optional) ghosts and/or powdered sugar, they’re hauntingly good.

Black Cocoa Halloween Brownies

These are very similar to my regular rich + fudgy brownies, just with a Halloween twist! Harnessing the power of black cocoa, the brownies come out black in color with a deep chocolate flavor. Decorated with white chocolate ghosts, dusted with powdered sugar, or eaten plain, they’re an easy way to get festive in the kitchen.

Ingredients

*You can find instructions and exact quantities in the recipe card at the bottom of this post.

Salted butter, partially melted – I use salted butter, but you can sub in unsalted butter if you’d prefer. If you make the swap, I recommend adding an extra pinch of salt to the dough.
Brown sugar
Granulated sugar
Eggs
Corn syrup – This will help the brownies be soft + chewy.
Vanilla extract
All-purpose flour
Black cocoa powder – The black cocoa is key to the pure black color and rich flavor of these brownies.
Corn starch – This is also a softening agent.
Baking soda
Salt
Milk
White candy melts, if desired – You will only need these if you want to frost ghosts on the top of the baked brownies.
Powdered sugar, if desired – You will use this to dust the tops of the baked brownies, if you’d like.

How to make Halloween Brownies

Preheat the oven to 350°F (180°C). Grease a 9×9 pan and line with parchment paper. Set aside.
In a bowl, combine the butter, sugars, eggs, corn syrup, and vanilla until combined and smooth.
Add the flour, black cocoa powder, corn starch, baking soda, and salt to the bowl and fold together until a thick batter forms.
Fold in the milk until completely combined, then pour the batter into the prepared pan and spread smooth.
Bake for 20–23 minutes or until the internal temperature reaches at least 165°F (74°C). Allow the brownies to cool completely prior to removing from the pan and cutting into squares.
To decorate with a ghost, spoon a small dollop of melted white candy melts onto the top of a brownie square and then use the back of the spoon to drag the chocolate in a downward motion. Allow the chocolate to cool completely before using a very sharp knife to make the eyes and mouth by gently setting the tip of the knife into the chocolate and rotating to create the hole.
Sprinkle brownies with powdered sugar, if desired. Store at room temperature for up to 3 days.

How should I store these brownies?

Once cooled, store your brownies in an airtight container on the counter for 3 days!

Can I freeze these brownies?

Yes! You can freeze these brownies for up to 3 months! I recommend placing all cooled brownies onto a cookie sheet and then placing the entire cookie sheet into the freezer to ‘flash freeze’ until they start to harden slightly. Move the flash-frozen brownies to a ziptop bag or airtight container then freeze for 3 months.

Karli’s Kitchen Faves

Here are a few of my favorite kitchen tools that I used to make this recipe!

Parchment paper – I like to line my pan to make it easy-peasy to get brownies out of the pan without sticking.
Offset spatula – I love using an offset spatula to frost the ghost (a spoon will also work).
Microwave safe bowls: I love how giant these are! They’re perfect for mixing up the brownie batter and hold up well when microwaved.
9×9 pan – This is a great pan. It bakes evenly and washes well!
Thermometer – I use this electric thermometer to ensure the brownies are done baking in the middle! They need to be at 165°F!

Favorite Halloween Treats

Black Cocoa Brownies

Black Cocoa Brownies have a deep chocolate flavor and dark black color. Topped off with optional (not optional) ghosts and/or powdered sugar, they’re hauntingly good.

Course Dessert

Keyword black cocoa brownies

Prep Time 20

Cook Time 20

Servings brownies

Ingredients

¾ cup (167g) salted butter, partially melted
¾ cup (185g) brown sugar
½ cup (115g) granulated sugar
3 eggs
1 Tbsp corn syrup
½ Tbsp vanilla extract
1 ½ cups (228g) all-purpose flour
½ cup (60g) black cocoa powder
½ Tbsp corn starch
½ tsp baking soda
½ tsp salt
¼ cup (59ml) milk
⅓ cup (48g) white candy melts, if desired
powdered sugar, if desired

Instructions

Preheat the oven to 350°F (180°C). Grease a 9×9 pan and line with parchment paper. Set aside.
In a bowl, combine the butter, sugars, eggs, corn syrup, and vanilla until combined and smooth.
¾ cup (167g) salted butter, partially melted, ¾ cup (185g) brown sugar, ½ cup (115g) granulated sugar, 3 eggs, 1 Tbsp corn syrup, ½ Tbsp vanilla extract
Add the flour, black cocoa powder, corn starch, baking soda, and salt to the bowl and fold together until a thick batter forms.
1 ½ cups (228g) all-purpose flour, ½ cup (60g) black cocoa powder, ½ Tbsp corn starch, ½ tsp baking soda, ½ tsp salt
Fold in the milk until completely combined, then pour the batter into the prepared pan and spread smooth.
¼ cup (59ml) milk
Bake for 20–23 minutes or until the internal temperature reaches at least 165°F (74°C). Allow the brownies to cool completely prior to removing from the pan and cutting into squares.
To decorate with a ghost, spoon a small dollop of melted white candy melts onto the top of a brownie square and then use the back of the spoon to drag the chocolate in a downward motion. Allow the chocolate to cool completely before using a very sharp knife to make the eyes and mouth by gently setting the tip of the knife into the chocolate and rotating to create the hole.
⅓ cup (48g) white candy melts, if desired
Sprinkle brownies with powdered sugar, if desired. Store at room temperature for up to 3 days.
powdered sugar, if desired

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Cookies and Cream Fudge

Karli — Mon, 05 Oct 2026 18:19:07 +0000

Cookies and Cream Fudge, featuring a Halloween flair! Extremely creamy white chocolate fudge with chunks of Oreo gets dotted with spooky little sprinkles throughout to make it a festive little treat that is impossible to beat!

Halloween Fudge

At its core, this is a really simple, undeniably delicious cookies and cream fudge. With a silky white chocolate base and chunks of Oreo spread throughout, it is everything you want it to be. Adding in festive orange sprinkles makes it perfect for Halloween, but there’s nothing stopping you from omitting or switching the sprinkle colors so you can enjoy this treat anytime of year.

Ingredients

*You can find instructions and exact quantities in the recipe card at the bottom of this post.

Sweetened condensed milk
White chocolate chips – Use a high quality chocolate chip. I like Ghirardelli!
Oreo cookies, chopped – You will leave the cream in the Oreos.
Orange sprinkles – You can use other festive sprinkles or omit entirely.

How to make Halloween Oreo Fudge

Line an 8×8 pan with parchment paper and set aside.
Add sweetened condensed milk and white chocolate chips to a microwave-safe bowl.
Microwave for 30 seconds, stir, and repeat until the chocolate chips are completely melted.
Fold in the chopped Oreo cookies and sprinkles until evenly dispersed.
Pour into the prepared pan and spread. Refrigerate for about 30 minutes to help the fudge set up. Cut and enjoy!

How should I store this fudge?

Once set up, store the fudge in an airtight container. You can store in the fridge or at room temperature, based on your preference (I prefer cold fudge!!). Enjoy within 3-5 days.

Can I freeze Halloween fudge?

Yes! You can freeze the fudge for up to 3 months. Let it set completely and then cut into squares. Wrap with parchment paper and then place in a ziptop bag. Place the bag in the freezer and enjoy within 3 months.

Karli’s Kitchen Faves

Here are a few of my favorite kitchen tools that I used to make this recipe!

8×8 pan – This is a great pan. It bakes evenly and washes well!
Parchment paper I line my pan with parchment to make it easy-peasy to get the fudge out once it has set up.
Spatula – I love these silicone spatulas for stirring the ingredients between microwave sessions.
Microwave safe bowls: I love how giant these are! They’re perfect for mixing up the fudge and they hold up well when microwaved.

Favorite Fudge Recipes

Cookies and Cream Fudge

Course Dessert

Keyword cookies and cream fudge, fudge

Prep Time 10

Chill Time 30

Servings squares

Ingredients

1 14 oz can sweetened condensed milk
2 cups (400g) white chocolate chips
15 Oreo cookies, chopped
orange sprinkles

Instructions

Line an 8×8 pan with parchment paper and set aside.
Add sweetened condensed milk and white chocolate chips to a microwave-safe bowl.
1 14 oz can sweetened condensed milk, 2 cups (400g) white chocolate chips
Microwave for 30 seconds, stir, and repeat until the chocolate chips are completely melted.
Fold in the chopped Oreo cookies and sprinkles until evenly dispersed.
15 Oreo cookies, chopped, orange sprinkles
Pour into the prepared pan and spread. Refrigerate for about 30 minutes to help the fudge set up. Cut and enjoy!

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Halloween Popcorn Balls

admin — Fri, 25 Sep 2026 15:10:49 +0000

Halloween Popcorn Balls are an easy and festive salty sweet treat that is sure to become an honored tradition. Flavored with marshmallow and optional Jell-O or pudding mix, you can magically customize the color and flavor to your heart’s content.

Popcorn Ball Recipe

These are so cute individually bagged for parties or as a special treat for your neighborhood crew! The base recipe gives you a marshmallowy popcorn ball that tastes so sweet. But if you’re looking for color, you will want to add a Jell-O or pudding mix of your choice. The Jell-O and pudding mix will add a little extra flavor oomph that takes these to the next level and are completely customizable to whatever you’re craving. To make the pictured colors, I used grape Jell-O, orange Jell-O, and white chocolate instant pudding mix.

Ingredients

*You can find instructions and exact quantities in the recipe card at the bottom of this post.

16 oz mini marshmallows
4 Tbsp salted butter – I use salted butter, but you can sub in unsalted butter if you’d prefer. If you make the swap, I recommend adding an extra pinch of salt to the dough.
2 Tbsp water
1 (3 oz) box Jell-O or (3.4 oz) box instant pudding mix, powder only (if desired)
14 cups (84g) popped popcorn – You can pop fresh kernels or even use microwave popcorn.

How to Make Halloween Popcorn Balls

In a large microwave-safe bowl, add the marshmallows, butter, water, and the Jell-O/pudding mix (if using).
Microwave for 30 seconds and then stir. Repeat once more, until the marshmallows are completely melted.
In an extra-large bowl, fold together the popped popcorn and marshmallow mixture until well combined.
Using hands that are slightly damp with water, portion out the popcorn and gently press into balls and place on parchment paper to set up.
Store in an airtight container for up to 3 days.

How should I store these popcorn balls?

Once formed, store your popcorn balls in an airtight container on the counter for up to 3 days!

Can I freeze these popcorn balls?

No this is definitely one dessert that I don’t recommend freezing. This is best eaten fresh or within 3 days.

Karli’s Kitchen Faves

Here are a few of my favorite kitchen tools that I used to make this recipe!

Parchment paper – You will place the formed popcorn balls on parchment while they set up.

Microwave safe bowls: I love how giant these are! They’re perfect for mixing up the popcorn balls and hold up well when microwaved.
Popcorn popper – You can use microwave popcorn, but I prefer to pop the kernels myself because it is faster and more cost-effective.

Favorite Halloween Treats

Halloween Popcorn Balls

Course Dessert, Snack

Keyword halloween, halloween popcorn balls, popcorn balls

Prep Time 15

Servings popcorn balls

Ingredients

16 oz mini marshmallows
4 Tbsp salted butter
2 Tbsp water
1 box (3oz) Jell-O or (3.4 oz) instant pudding mix, powder only (if desired)
14 cups (84g) popped popcorn

Instructions

In a large microwave-safe bowl, add the marshmallows, butter, water, and the Jell-O/pudding mix (if using).
16 oz mini marshmallows, 4 Tbsp salted butter , 2 Tbsp water, 1 box (3oz) Jell-O or (3.4 oz) instant pudding mix, powder only (if desired)
Microwave for 30 seconds and then stir. Repeat once more, until the marshmallows are completely melted.
In an extra-large bowl, fold together the popped popcorn and marshmallow mixture until well combined.
14 cups (84g) popped popcorn
Using hands that are slightly damp with water, portion out the popcorn and gently press into balls and place on parchment paper to set up.
Store in an airtight container for up to 3 days.

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Golden Oreo Truffle Mummies

Karli — Fri, 25 Sep 2026 15:08:40 +0000

Everyone’s favorite Oreo Truffles, made with Golden Oreos instead. Warm, creamy, and rich golden truffles are dipped in white candy melts and decorated to look like mummies.

Golden Truffle Recipe

This is the type of holiday recipe that gives you extra credit for being super cute + fun while remaining easy and addictively delicious. The truffle base is made from Golden Oreos instead of the common chocolate cookie and let me tell ya, the switch up is SO GOOD. Golden Oreos lend a vanilla cake-like flavor to the truffle that is 10 stars delish. With a few simple ingredients, these are honestly a breeze to throw together. Decorate like mummies for Halloween or leave them plain for any other occasion you fancy.

Ingredients

*You can find instructions and exact quantities in the recipe card at the bottom of this post.

Golden Oreo cookies – You will crush these into a powder, leave the creme filling in!
Cream cheese, softened – Use real cream cheese (in a cube, not the spreadable tub kind!)
White candy melts
Candy eyeballs

How to make Golden Oreo Truffles

In a blender or food processor, crush the Golden Oreo cookies into a fine powder.
In a bowl, completely combine the crushed Oreo cookies with the cream cheese.
Portion the mixture into 1 ½-tablespoon balls (#48 scoop) then place on a cookie sheet lined with parchment paper or silicone.
Place the pan into the fridge and chill for 30 minutes.
Once chilled, remove from the fridge and roll each portion into a smooth ball. Return to the fridge.
Put the white chocolate in a microwave-safe bowl and microwave at 50% power for 30 seconds and then stir. Repeat until the chocolate is completely melted.
Remove the Oreo balls from the fridge and dip each one into the melted chocolate and then return them to the prepared pan. Once the chocolate is set, drizzle more chocolate over to create a wrapped mummy look.
Allow the chocolate to set and then “glue” eyeballs onto each mummy with a little more melted chocolate. Let them set, then serve.
Store the Oreo truffles in the fridge for up to 1 week.

How should I store these truffles?

Because of the cream cheese, you will want to store these in the refrigerator. Store in an airtight container in the fridge for up to 1 week.

Can I freeze these truffles?

Yes! You can freeze these truffles for up to 3 months! Wait until they are completely set up and then place in an airtight container or a ziptop bag.

Karli’s Kitchen Faves

Here are a few of my favorite kitchen tools that I used to make this recipe!

Hand Mixer – You can totally mix the oreo/cream cheese mixture by hand, but a hand mixer will also work.
Cookie Sheet – These cookie sheets have put in WORK in my kitchen. If you’re looking for a brand that will stand the test of time (and cookies), this is my recommendation.
Silicone baking mat – I love using this or parchment paper to line my cookie sheets to make it easy-peasy to get cookies off of the pan without sticking.
Cookie scoop set – These are sturdy and won’t break when it, you know, scoops dough. For these truffles, I used a #48 scoop (1.5Tbsp).
Microwave safe bowls: I love how giant these are! They’re perfect for mixing up the truffles and hold up well when microwaved.
Small food processor – This is a 4 cup food processor that is small but mighty! It helps blend the cookies + cream cheese + flavoring quickly and easily.

Scary Good Halloween Treats

Golden Oreo Truffle Mummies

Everyone’s favorite Oreo Truffles, made with Golden Oreos instead. Warm, creamy, and rich golden truffles are dipped in white candy melts and decorated to look like mummies.

Course Dessert

Keyword golden oreo truffles, halloween, mummy truffles

Prep Time 45

Servings truffles

Ingredients

36 Golden Oreo cookies
8 oz cream cheese, softened
2 cups (290g) white chocolate candy melts
candy eyeballs

Instructions

In a blender or food processor, crush the Golden Oreo cookies into a fine powder.
36 Golden Oreo cookies
In a bowl, completely combine the crushed Oreo cookies with the cream cheese.
8 oz cream cheese, softened
Portion the mixture into 1 ½-tablespoon balls (#48 scoop) then place on a cookie sheet lined with parchment paper or silicone.
Place the pan into the fridge and chill for 30 minutes.
Once chilled, remove from the fridge and roll each portion into a smooth ball. Return to the fridge.
Put the white candy melts in a microwave-safe bowl and microwave at 50% power for 30 seconds and then stir. Repeat until completely melted.
2 cups (290g) white chocolate candy melts
Remove the Oreo balls from the fridge and dip each one into the melted chocolate candy melts and then return them to the prepared pan. Once the exterior is set, drizzle more melted chocolate to create a wrapped mummy look.
Allow the decorated truffles to set and then “glue” eyeballs onto each mummy with a little more melted chocolate. Let them set, then serve.
candy eyeballs
Store the Oreo truffles in the fridge for up to 1 week.

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Patriotic Cake Bites

Karli — Mon, 02 Mar 2026 20:52:04 +0000

Tiny vanilla cakes topped with bright vanilla icing and patriotic sprinkles. These Patriotic Cake Bites are proud to be your favorite All-American treats.

Patriotic Cake Bite Recipe

These are mini vanilla cake bites, iced and decorated for all of your Patriotic parties. Perfect for Memorial Day or the 4th of July, these will travel well and hang out on a BBQ table like pros. Beyond that, they’re fluffy and tender with the most delightful vanilla cake flavor! The bright white vanilla icing creates the perfect backdrop for the red, white, and blue sprinkles (or any other colors you’d like)!

Ingredients

*You can find instructions and exact quantities in the recipe card at the bottom of this post.

Salted butter, melted – I like to bake with salted butter. You can sub in unsalted butter if that’s your preference! I recommend adding in an extra pinch of salt to the batter if you make that swap!
Canola oil
Granulated sugar
Eggs, room temperature – You can quickly bring the eggs to room temperature by placing them in a bowl of warm (not hot) water and letting them sit for a few minutes.
Vanilla extract – Don’t skimp on quality vanilla here! This is the primary flavoring of the cake bite so it needs to be good. I recommend my vanilla extract for the yummiest result.
Butter flavor – This gives the cake bite a nice depth of flavor that you’re going to love.
Cake flour – The cake flour really helps these bites be ultra light and fluffy.
All-purpose flour
Baking soda
Baking powder
Salt
Buttermilk, room temperature – The buttermilk acts as a tenderizer in the cake bites! It breaks down the gluten, yielding a super tender crumb.

Vanilla Icing

Milk – Use whatever type of milk you’d like here.
Butter – Again, I used salted butter.
Clear vanilla extract – Clear vanilla keeps the frosting nice and white instead of slightly murky in color. But you can definitely use regular vanilla if needed.
Powdered sugar
White food coloring, if desired – This isn’t necessary, but it will make the frosting really white.
Sprinkles – Customize these cake bites for any occasion by switching up the sprinkle colors you use! For the Patriotic bites, I used red, white, and blue!

How to Make Vanilla Cake Bites

Preheat the oven to 350°F (180°C).
In the bowl of a stand mixer with the paddle attachment, combine the salted butter, canola oil and granulated sugar until well combined.
Add in the eggs, one at a time, mixing thoroughly between each addition.
Once mixed in, add the vanilla extract and butter flavor.
In a separate bowl, whisk together the cake flour, all-purpose flour, baking soda, baking powder and salt.
Add the dry ingredients to the mixer and slowly begin to incorporate. Once the dry ingredients are almost all combined with the wet ingredients, slowly pour in the buttermilk and mix until well combined and smooth.
Divide the batter into mini silicone muffin molds, filling each 3/4 of the way full.
Bake for 17-20 minutes or until the cake springs back when tapped or a tooth pick comes out with some moist crumbs on it.
Allow to rest for 5 minutes and then turn the bites out onto the counter. Let them continue to cool while making the icing.
Add the milk and butter to a microwave safe bowl and microwave for 45 seconds or until bubbling and hot.
Whisk in the vanilla and powdered sugar. Add more milk to thin, if needed.
Scoop and gently spread the icing onto the top of each cupcake and top with sprinkles.
Allow the icing to set and then serve. Store in an airtight container for up to 4 days or in the freezer for up to 3 months.

How should I store these cake bites?

Once cooled, store your cake bites in an airtight container on the counter for up to 4 days.

Can I freeze patriotic cake bites?

Yes! You can freeze these cake bites with or without the frosting for up to 3 months! This means you can make these for Memorial Day and save leftovers for the 4th of July with ease. If you’re freezing with the frosting, place all cooled bites onto a cookie sheet. Place the entire cookie sheet into the freezer and ‘flash freeze’ until they start to harden slightly and the frosting is set. Move the cake bites to a ziptop bag or airtight container, with parchment between layers of bites.

Karli’s Kitchen Faves

Here are a few of my favorite kitchen tools that I used to make this recipe!

Kitchenaid Mixer – I really love this thing. It’s not necessary for making good cookies, but I love the size of the bowl and the power. A Hand Mixer is also an excellent option for when you don’t want to mix things by hand.
Offset spatula – I love using an offset spatula to ice the cake pops because it handles so well and makes it so much easier to get the perfect swirl on top without getting extra frosting on the side of your hand.
Spatula – I love these silicone spatulas for scraping down the sides of the mixer.
Microwave safe bowls: I love that these come in an assortment of sizes and hold up well in the microwave!
Silicone Mini Muffin Tin – I love this pan! The silicone makes the cake bites super easy to remove. And the reinforced sides mean the pan won’t collapse on itself when you’re transferring to and from the oven.

Patriotic Desserts

Patriotic Cake Bites

Tiny vanilla cakes topped with bright vanilla icing and patriotic sprinkles. These Patriotic Cake Bites are proud to be your favorite All-American treats.

Course Dessert

Keyword cake bites, patriotic desserts, vanilla cake bites

Prep Time 30

Cook Time 20

Servings mini cake bites

Calories 4529kcal

Ingredients

1/4 cup (56g) salted butter, melted
1/4 cup (60mL) canola oil
1 cup (230g) granulated sugar
2 eggs, room temperature
1/2 Tbsp vanilla extract
1/4 tsp butter flavor
1 cup (139g) cake flour
1/4 cup (38g) all-purpose flour
1/4 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
2/3 cup (177mL) buttermilk, room temperature

Vanilla Icing

¼ cup (59mL) milk
10 Tbsp butter
2 tsp clear vanilla extract
3 1/2 cups (375g) powdered sugar
White food coloring, if desired
sprinkles

Instructions

Preheat the oven to 350°F (180°C).
In the bowl of a stand mixer with the paddle attachment, combine the salted butter, canola oil and granulated sugar until well combined.
1/4 cup (56g) salted butter, melted, 1/4 cup (60mL) canola oil, 1 cup (230g) granulated sugar
Add in the eggs, one at a time, mixing thoroughly between each addition.
2 eggs, room temperature
Once mixed in, add the vanilla extract and butter flavor.
1/2 Tbsp vanilla extract, 1/4 tsp butter flavor
In a separate bowl, whisk together the cake flour, all-purpose flour, baking soda, baking powder and salt.
1 cup (139g) cake flour, 1/4 cup (38g) all-purpose flour, 1/4 tsp baking soda, 1/4 tsp baking powder, 1/2 tsp salt
Add the dry ingredients to the mixer and slowly begin to incorporate. Once the dry ingredients are almost all combined with the wet ingredients, slowly pour in the buttermilk and mix until well combined and smooth.
2/3 cup (177mL) buttermilk, room temperature
Divide the batter into mini silicone muffin molds, filling each 3/4 of the way full.
Bake for 17-20 minutes or until the cake springs back when tapped or a tooth pick comes out with some moist crumbs on it.
Allow to rest for 5 minutes and then turn the bites out onto the counter. Let them continue to cool while making the icing.
Add the milk and butter to a microwave safe bowl and microwave for 45 seconds or until bubbling and hot.
¼ cup (59mL) milk, 10 Tbsp butter
Whisk in the vanilla and powdered sugar. Add more milk to thin, if needed. If using white food coloring, mix until incorporated.
2 tsp clear vanilla extract, 3 1/2 cups (375g) powdered sugar, White food coloring, if desired
Scoop and gently spread the icing onto the top of each cupcake and top with sprinkles.
sprinkles
Allow the icing to set and then serve. Store in an airtight container for up to 4 days or in the freezer for up to 3 months.

Nutrition

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Chocolate Eclairs Recipe

admin — Mon, 16 Feb 2026 18:34:18 +0000

With a tender and substantial pastry shell, chocolate eclairs are filled with a vanilla creme and topped with a silky chocolate ganache. This recipe will walk you through how to make the perfect eclairs at home!

What is a Chocolate Eclair?

A chocolate eclair is a long french pastry that is filled with a delicate cream and dipped in chocolate icing. And while that sounds *fancy* and difficult, they are actually pretty easy to make from home!

Here are all of my BEST Chocolate Eclair Tips

When piping your choux pastry onto the pan, use an even pressure and hold the piping bag at an angle. This will give your eclairs a more uniform size!
You will bake your chocolate eclairs at 2 different temperatures. Start at 425° F for 10 minutes and then without removing the eclairs from the oven, reduce the heat to 350° F and bake for an additional 25-30 minutes, or until they are golden brown. This will help them cook all the way through, maintaining their shape, without burning the outside.
Right when they come out of the oven, use a skewer to poke a hole through the pastry lengthwise to help the steam escape from the inside! This will prevent them from collapsing while they cool.
If your shells still collapse, they likely were not baked long enough. I like to take one out while I keep the rest in the oven and watch it for 30 seconds or so to see if it keeps its shape or if it quickly collapses. If it keeps its shape, pull the rest of the choux out! If it doesn’t, allow the others to keep baking for a bit.
When you make the filling, blend it all together! This is the easiest way to make sure you don’t get little white egg pieces floating around in your filling (NOT ideal).

Chocolate Eclair Ingredients

Vanilla Pastry Creme Filling

Milk
Large eggs
Granulated sugar
Corn starch – This will help the filling set!
Vanilla – I just use regular vanilla here, but you can also use clear vanilla if you want the color to be a pure white.
Salted butter – I always use salted butter in my baking but unsalted will work as well.

Choux Pastry Dough

Water
Butter – Again, I prefer salted butter but you can use unsalted and just add an extra pinch of salt to the dough.
Salt
All-purpose flour – Surprisingly, all-purpose flour works perfectly here! No bread flour needed.
Eggs

Chocolate ganache topping

Whipping cream
Chocolate chips – I like to use Ghirardelli brand, but any brand of higher quality chocolate will work here.

How to make Chocolate Eclairs

Filling

To make the filling, combine the milk, eggs, granulated sugar, cornstarch and vanilla in a blender until completely combined and smooth.
Pour the mixture into a cold pot.
Turn the heat on the stove top to medium low, and heat the filling while whisking until thick. You should be able to scrape a silicone spatula down the center of the pan without the mixture immediately coming back together.
Once the mixture has thickened, remove from heat and stir in the salted butter.
Transfer to a shallow bowl, cover with plastic wrap, making sure that the plastic wrap touches all parts of the top of the filling, and then place in the fridge to set. While the filling sets, make the eclair shells.

Choux Pastry

To make the eclair shells, combine the butter and water in a large pot.
Heat over medium high heat until it reaches a rolling boil.
Remove from the heat and add in salt and 1 cup of flour all at one time. Stir until a thick paste forms.
Add the eggs, one at a time, mixing thoroughly in between each addition with a wooden spoon or heavy duty silicone spatula.
Mix until you have a smooth pastry batter.
Allow the batter to rest for 15 minutes.
While the batter is resting, preheat your oven to 425° F.
After the batter has rested, add the batter to a large piping bag.
Pipe 4-inch long lines on a silicone lined cookie sheet. Try to use even pressure while holding the piping bag at an angle, this will help your eclairs to be more uniform in size.
Bake the eclairs at 425° F for 10 minutes and then without removing the eclairs form the oven, reduce the heat to 350° F and bake for an additional 25-30 minutes, or until they are golden brown.
Immediately after they come out of the oven, use a skewer to poke a hole through the pastry lengthwise to help the steam escape from the inside so they don’t collapse while cooling.
Once the pastries and the filling are cool, use a small pastry tip to poke 2-3 holes in the top of each cooled pastry and pipe the filling inside, scraping off any excess. Repeat this step until all of the eclairs have been filled.

Making the Ganache & Assembling the Eclairs

To make the chocolate ganache, microwave the heavy whipping cream in a large microwave safe bowl until it is boiling.
Add the chocolate chips to the bowl and shake so the hot heavy whipping cream is covering all of the chocolate chips. Allow the mixture to sit for 5 minutes.
After the mixture has sat, slowly stir until smooth. If unmelted chocolate chips persist, you can microwave for 15 seconds to help any stubborn chocolate chips.
Either dip the top of each eclair into the ganache or wait for the ganache to thicken up and use a piping bag to pipe the ganache onto the top of each eclair. (I used the Ateco #789)
Store in the fridge for up to 4 days. Enjoy!

Chocolate Glaze for Eclairs

I like to use my simple chocolate ganache here because it is decadent and easy.

How to serve Chocolate Eclairs

These are the PERFECT party and shower food. I love to serve these at events to elevate the dessert table. I simply keep these cool until ready to serve and then plate these on a pretty platter!

How to store Chocolate Eclairs with Custard Filling

Store your completed chocolate eclairs in an airtight container in the fridge for up to 4 days.

Can you freeze Chocolate Eclairs?

Yes, you can! Place your homemade eclairs in an airtight container separated by parchment paper and freeze for up to 2 months. When you’re ready to eat, allow them to thaw and serve.

Best Chocolate Eclair Recipe FAQs

What’s the difference between an eclair and a French eclair?

An English Eclair will have a whipped filling (like my Cadbury Egg Eclairs) while french eclairs, like found in this recipe, are filled with a cream filling.

What is the difference between a cream puff and an eclair?

A cream puff is round and small in size and is left plain or topped with powdered sugar while eclairs are oblong and topped with an icing or fondant.

What type of dough is an eclair made of?

Eclairs are made from french choux pastry!

Why do eclairs get soggy?

This often happens when your choux pastry dough was not thick enough. That’s why it’s important to make sure each egg is fully incorporated prior to adding in the next one.

What is the best flour for choux pastry?

This recipe for choux pastry calls for regular all-purpose flour and it works excellently!

How do you keep eclair shells crisp?

Strangely enough, the first step to a crisp eclair is poking a hole in it as soon as it is removed from the oven to allow the steam to escape. Allow your shells to cool and if they are still not as crisp as you’d like, you can place them back in the oven at 375° F for 6-8 minutes. Cool completely and then fill.

Should eclairs be soft or crunchy?

To prevent your eclairs from being soggy, you will want your choux to be crispy prior to filling. Once filled, it will soften up a bit.

Other Treats to Love

Best Recipe for Chocolate Eclairs

Course Dessert

Cuisine American

Keyword chocolate eclairs

Prep Time 1

Cook Time 40

Servings eclairs

Calories 191kcal

Ingredients

Vanilla Pastry Creme Filling

1 cup (236mL) milk
4 large eggs
1 1/2 cup (345g) granulated sugar
4 Tbsp cornstarch
4 tsp vanilla
4 Tbsp salted butter

Choux pastry dough

1 cup (236mL) water
6 Tbsp butter
1/2 tsp salt
1 cup (152g) all-purpose flour
4 eggs

Chocolate Ganache Topping

1/2 cup (120mL) whipping cream
1 cup (200g) chocolate chips

Instructions

To make the filling, combine the milk, eggs, granulated sugar, cornstarch and vanilla in a blender until completely combined and smooth.
1 cup (236mL) milk, 4 large eggs, 1 1/2 cup (345g) granulated sugar, 4 Tbsp cornstarch, 4 tsp vanilla
Pour the mixture into a cold pot.
Turn the heat on the stove top to medium low, and heat the filling while whisking until thick. You should be able to scrape a silicone spatula down the center of the pan without the mixture immediately coming back together.
Once the mixture has thickened, remove from heat and stir in the salted butter.
4 Tbsp salted butter
Transfer to a shallow bowl, cover with plastic wrap, making sure that the plastic wrap touches all parts of the top of the filling, and then place in the fridge to set. While the filling sets, make the eclair shells.
In a large pot, combine the butter and water.
1 cup (236mL) water, 6 Tbsp butter
Heat over medium high heat until it reaches a rolling boil.
Remove from the heat and add in the 1 cup of flour all at one time and salt. Stir until a thick paste forms.
1/2 tsp salt, 1 cup (152g) all-purpose flour
Add the eggs, one egg at a time, mixing thoroughly in-between each addition with a wooden spoon or heavy duty silicone spatula.
4 eggs
Mix until you have a smooth pastry batter.
Allow the batter to rest for 15 minutes.
While the batter is resting, preheat your oven to 425° F.
After the batter has rested, add the batter to a large piping bag.
Pipe 4 inch long lines on a silicone lined cookie sheet. Try to use even pressure while holding the piping bag at an angle, this will help your eclairs to be more uniform in size.
Bake the eclairs at 425° F for 10 minutes and then without removing the eclairs form the oven, reduce the heat to 350° F and bake for an additional 25-30 minutes, or until they are golden brown.
Immediately after they come out of the oven, use a skewer to poke a hole through the pastry lengthwise to help the steam escape from the inside so they don’t collapse while cooling.
Once the pastries and the filling are cool, use a small pastry tip, poke 2-3 holes in the top of each cooled pastry and pipe the filling inside, scraping off any excess. Repeat this step until all of the eclairs have been filled.
To make the chocolate ganache, microwave the heavy whipping cream in a large microwave safe bowl until it is boiling.
1/2 cup (120mL) whipping cream
Add the chocolate chips to the bowl and shake so the hot heavy whipping cream is covering all of the chocolate chips. Allow the mixture to sit for 5 minutes.
1 cup (200g) chocolate chips
After the mixture has sat, slowly stir until smooth. If unmelted chocolate chips persist, you can microwave for 15 seconds to help any stubborn chocolate chips.
Either dip the top of each eclair into the ganache or wait for the ganache to thicken up and use a piping bag to pipe the ganache onto the top of each eclair. (I used the Ateco #789)
Store in the fridge for up to 4 days.

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Birthday Cookies

admin — Mon, 16 Feb 2026 18:19:16 +0000

Birthday cake flavor x soft chewy cookies = the best celebratory treat! Dotted with sprinkles, these birthday cookies are the new birthday cake.

Birthday Cookies Recipe

Not a fan of cake? You still deserve a celebratory treat on your birthday! And this Birthday Cookie absolutely brings the partay. It is beyond soft with the most perfect chewy texture that you’re hoping for whenever you bite into a sugar cookie. BUT this isn’t just your normal sugar cookie. It has cake batter flavoring in the dough, giving it the best birthday cake taste (just in a superior form). The cookie is also dotted with melty white chocolate chips and sprinkled with colorful sprinkles.

TL;DR: skip the cake, the cookie is better.

These celebratory cookies are festive, fun, and delicious. I love making these quick treats for everything from parties to simple gatherings at the park. And as a special gift to you, these cookies can be customized to any occasion just by switching up the color of the sprinkles you’re using.

Ingredients

*You can find exact quantities and instructions for making these beauties in the recipe card at the bottom of this post!

Salted butter, softened – I always use salted butter, but you can use unsalted and add an extra pinch of salt to the dough.
Margarine, softened – The combo of the margarine + butter will give these cookies a superrrr soft interior and a slightly buttery crisp edge (yes, please).
Granulated sugar – In addition to the sugar in the dough, you will want a little extra to roll the cookies in.
Egg
Light corn syrup – A key ingredient to getting these cookies very chewy.
Cake batter flavoring – I LOVE Cake batter flavor so much that I have actually made and sell my own! I use 1 1/2 tsp of it. It can be purchased on my shop website for under $10. Buy your own Cake Batter Flavor Here!
All-purpose flour
Baking soda
Salt
Sprinkles – I like to buy my sprinkles from the bakery section at my local grocery store. They let me customize the colors + mixes.
White chocolate chips

How to Make Birthday Sugar Cookies

Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper or a silicone baking mat and set aside.
Cream together the butter, margarine and granulated sugar until smooth.
Scrape down the sides of the bowl and add the egg, corn syrup and cake batter flavoring. Mix until well combined.
Next, add the all-purpose flour, baking soda, and salt. Mix until a soft dough forms.
Finally, add in the sprinkles and white chocolate chips and mix until evenly distributed.
Portion out the cookie dough into equal sized portions. For small cookies, use a #40 scoop or 1 ½ Tbsp of dough. For larger cookies, use a #24 scoop or 3 Tbsp of dough.
Bake at 350°F until the cookies spread and no longer look wet and glossy in the center. For the small cookies, about 7-9 minutes. For the larger cookies, 9-11 minutes. Allow the cookies to cool on the pan for 10 minutes before transferring to a cooling rack.
Store in an airtight container for up to 3 days. Enjoy!

Cookie storage

Once cooled, store your cookies in an airtight container on the counter for up to 3 days!

Can I freeze these cookies?

Yes! You can freeze these cookies for up to 3 months. I usually just put them in a ziptop bag, but you can use an airtight container or even vacuum seal them!

Karli’s Kitchen Faves

Here are a few of my favorite kitchen tools that I used to make this recipe!

Kitchenaid Mixer – I really love this thing. It’s not necessary for making good cookies, but I love the size of the bowl and the power. A Hand Mixer is also an excellent option for when you don’t want to mix things by hand.
Cookie Sheet – These cookie sheets have put in WORK in my kitchen. If you’re looking for a brand that will stand the test of time (and cookies), this is my recommendation.
Silicone baking mat – I love using this or parchment paper to line my cookie sheets to make it easy-peasy to get cookies off of the pan without sticking.
Cookie scoop set – These are sturdy and won’t break when it, you know, scoops dough. I love these for making pretty + even cookies. For the smaller cookies, I used a #40 scoop and for the larger cookies I used a #24 scoop.
Spatula – I love these silicone spatulas for scraping down the sides of the mixer.

Recipes Like Birthday Cake Cookies

Birthday Cookies

Birthday cake flavor x soft chewy cookies = the best celebratory treat! Dotted with sprinkles, birthday cookies are the new birthday cake.

Course Dessert

Cuisine American

Keyword Birthday cake cookies

Prep Time 15

Cook Time 8

Servings cookies

Calories 174kcal

Ingredients

1/2 cup (111g) salted butter, softened
1/2 cup (111g) margarine, softened
1 1/4 cup (288g) granulated sugar + more for rolling
1 egg
2 Tbsp light corn syrup
1 tsp cake batter flavoring
2 1/2 cups (380g) all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup (107g) sprinkles
1/2 cup (100g) white chocolate chips

Instructions

Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper or a silicone baking mat and set aside.
Cream together the butter, margarine and granulated sugar until smooth.
1/2 cup (111g) salted butter, softened, 1/2 cup (111g) margarine, softened, 1 1/4 cup (288g) granulated sugar + more for rolling
Scrape down the sides of the bowl and add the egg, corn syrup and cake batter flavoring. Mix until well combined.
1 egg, 2 Tbsp light corn syrup, 1 tsp cake batter flavoring
Next, add the all-purpose flour, baking soda, and salt. Mix until a soft dough forms.
2 1/2 cups (380g) all-purpose flour, 1/2 tsp baking soda, 1/2 tsp salt
Finally, add in the sprinkles and white chocolate chips and mix until evenly distributed.
1/2 cup (107g) sprinkles, 1/2 cup (100g) white chocolate chips
Portion out the cookie dough into equal sized portions. For small cookies, use a #40 scoop or 1 ½ Tbsp of dough. For larger cookies, use a #24 scoop or 3 Tbsp of dough.
Bake at 350°F until the cookies spread and no longer look wet and glossy in the center. For the small cookies, about 7-9 minutes. For the larger cookies, 9-11 minutes. Allow the cookies to cool on the pan for 10 minutes before transferring to a cooling rack.
Store in an airtight container for up to 3 days. Enjoy!

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Cookie Dough Hearts

admin — Sat, 24 Jan 2026 23:37:09 +0000

If cookie dough is your love language, be prepared to meet your perfect match! This is a Rockstar-inspired edible cookie dough, packed with chocolate, pretzels, and toffee, and then covered with even more chocolate. What’s not to love?

Rockstar Cookie Dough Hearts

Remember how Crave Cookies gave me their actual recipe for Rockstar Cookies? It’s gone viral on my site for all of the best reasons. It is salty, chocolatey, rich, crunchy..ALL of the good things. And now, we’re paying homage to its dough.

This is a completely safe-to-eat edible Rockstar cookie dough. Packed with mini chocolate chips, toffee bits, and crushed up pretzels, it is truly the whole package. And then, because appearances do matter, this dough is rolled out and cut into tiny hearts and covered in chocolate. They’re elevated and the salty/sweet combo is so addictive. All together, this is the best Valentine no-bake recipe out there!

To up the cute factor, I chose to decorate the dipped hearts. I did a few with Valentine’s sprinkles and they were darling! But my favorite look was drizzling on a little extra chocolate and garnishing with some extra toffee, pretzel pieces and some flakey salt. But truly, you cannot go wrong here!

A quick note: If you’re not feeling the Rockstar vibe, you can omit the pretzels and toffee. If you choose to go that route, increase the mini chocolate chip quantity to ½ cup instead of ¼ cup.

Ingredients

*You can find instructions and exact quantities in the recipe card at the bottom of this post!

All-purpose flour – You will heat-treat this in your microwave!
Salted butter, softened – I use salted butter. But you can use unsalted butter if that’s your preference! Just add an extra pinch of salt to the dough.
Granulated sugar
Brown sugar, packed
Milk
Vanilla – This gives the dough such a gorgeous base flavor.
Salt
Mini chocolate chips – Any flavor you’d like.
Crushed pretzels – You can crush any type of pretzel you like. I typically use the regular crossed pretzels.
Toffee pieces – I usually buy Heath’s Toffee Bits with chocolate. But any brand will do.
Milk chocolate melting wafers – I like the Ghirardelli brand!
Flakey sea salt, for topping

How to Make Edible Cookie Dough Hearts

Start by heat-treating your flour. Measure out the flour into a microwave-safe bowl. Microwave the flour for 30 seconds and then stir. Heat again for 30 more seconds.
Stir and then spread the heated flour onto a cookie sheet and set aside to allow it to cool down.
In the bowl of a stand mixer or in a large bowl with an electric hand mixer, cream together the butter, granulated sugar and brown sugar until light in color and fluffy in texture.
Next, mix in the milk and vanilla until well combined.
Add the cooled heat-treated flour and salt to the bowl and mix until a cookie dough forms.
Fold in the mini chocolate chips, crushed pretzels, and toffee pieces until incorporated.
Remove the finished dough and place it onto a piece of parchment paper. With another piece of parchment on top, roll the dough out with a rolling pin until it is 1/4” thick.
Using a small heart cookie cutter (mine is about 2”) cut out your cookie dough and place on a parchment or silicone lined cookie sheet. I found an offset knife or small cake server works great to move the cut out hearts (you can pop the dough in the freezer for a few minutes before cutting out if you’re having trouble getting the hearts to keep their shape).
Place the pan of dough hearts in the freezer while you prepare your dipping chocolate.
Melt the chocolate according to the directions on the package.
Once the chocolate is melted, pull the dough hearts out of the freezer. Drop one heart at a time into the melted chocolate and turn over using a fork or chocolate dipping tools. Remove from the chocolate and tap your tool on the side of the bowl and scrape the bottom along the side of the bowl to remove excess chocolate.
Place the dipped heart back on your lined cookie sheet (if there is excess chocolate that falls off of the hearts you can trim with a paring knife once the chocolate is set).
Drizzle some extra chocolate on top and then sprinkle with flakey sea salt.
Place the finished hearts in the refrigerator to set, then trim any excess chocolate before removing from the pan.
Store in an airtight container in the refrigerator for up to one week or the freezer for up to three months. Enjoy!

Cookie Dough Heart Storage

Once the hearts are completely set up, store in an airtight container in the fridge for up to one week. These will also freeze extremely well, just be sure to enjoy within 3 months!

Karli’s Kitchen Faves

Here are a few of my favorite kitchen tools that I used to make this recipe!

Kitchenaid Mixer – I really love this thing. It’s not necessary for making good cookies, but I love the size of the bowl and the power. It saves me a lot of arm aches.
Cookie Sheet – These cookie sheets have put in WORK in my kitchen. If you’re looking for a brand that will stand the test of time (and cookies), this is my recommendation.
Silicone baking mat – I love using this or parchment paper to line my cookie sheets to make it easy-peasy to get the dough off of the pan without sticking.
Offset spatula – I like to use the offset spatula to help lift the cut out cookie dough off of the pan without crushing them.
Chocolate Dipping Tool Set – This is super helpful for dipping the cookie dough in chocolate.

Edible Cookie Dough

Cookie Dough Hearts

Course Dessert

Keyword edible cookie dough, no bake dessert, rockstar cookie dough

Prep Time 30

Servings 2″ hearts

Calories 22kcal

Ingredients

1 1/4 cup (190g) all-purpose flour, heat-treated
1/2 cup (111g) salted butter, softened
1/4 cup (58g) granulated sugar
1/2 cup (123g) brown sugar, packed
2 Tbsp milk
1 tsp vanilla
1/2 tsp salt
1/3 cup (66g) mini chocolate chips
1/3 cup (60g) crushed pretzels, plus more for topping
1/3 cup (58g) toffee pieces, plus more for topping
1 1/2 cups milk chocolate melting wafers (I like Ghirardelli brand)
Flakey sea salt for topping

Instructions

Start by heat-treating your flour. Measure out the flour into a microwave-safe bowl. Microwave the flour for 30 seconds and then stir. Heat again for 30 more seconds.
1 1/4 cup (190g) all-purpose flour, heat-treated
Stir and then spread the heated flour onto a cookie sheet and set aside to allow it to cool down.
In the bowl of a stand mixer or in a large bowl with an electric hand mixer, cream together the butter, granulated sugar and brown sugar until light in color and fluffy in texture.
1/2 cup (111g) salted butter, softened, 1/4 cup (58g) granulated sugar, 1/2 cup (123g) brown sugar, packed
Next, mix in the milk and vanilla until well combined.
2 Tbsp milk, 1 tsp vanilla
Add the cooled heat-treated flour and salt to the bowl and mix until a cookie dough forms.
1/2 tsp salt
Fold in the mini chocolate chips, crushed pretzels, and toffee pieces until incorporated.
1/3 cup (66g) mini chocolate chips, 1/3 cup (60g) crushed pretzels, plus more for topping, 1/3 cup (58g) toffee pieces, plus more for topping
Remove the finished dough and place it onto a piece of parchment paper. With another piece of parchment on top, roll the dough out with a rolling pin until it is 1/4” thick.
Using a small heart cookie cutter (mine is about 2”) cut out your cookie dough and place on a parchment or silicone lined cookie sheet. I found an offset knife or small cake server works great to move the cut out hearts (you can pop the dough in the freezer for a few minutes before cutting out if you’re having trouble getting the hearts to keep their shape).
Place the pan of dough hearts in the freezer while you prepare your dipping chocolate.
Melt the chocolate according to the directions on the package.
1 1/2 cups milk chocolate melting wafers
Once the chocolate is melted, pull the dough hearts out of the freezer. Drop one heart at a time into the melted chocolate and turn over using a fork or chocolate dipping tools. Remove from the chocolate and tap your tool on the side of the bowl and scrape the bottom along the side of the bowl to remove excess chocolate.
Place the dipped heart back on your lined cookie sheet (if there is excess chocolate that falls off of the hearts you can trim with a paring knife once the chocolate is set).
Drizzle some extra chocolate on top and then sprinkle with flakey sea salt.
Flakey sea salt for topping
Place the finished hearts in the refrigerator to set, then trim any excess chocolate before removing from the pan.
Store in an airtight container in the refrigerator for up to one week or the freezer for up to three months. Enjoy!

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Cookies and Cream Bundt Cake

admin — Thu, 10 Jul 2025 22:02:17 +0000

A moist + fluffy vanilla bundt cake stuffed with Oreo chunks and topped with a decadently smooth cookies and cream frosting. This Cookies and Cream Bundt Cake is show stopping in both appearance and flavor!

Jump to Recipe

Cookies and Cream Bundt Cake Recipe

This recipe is inspired by the Nothing Bundt Cakes’ Cookies and Cream Bundt Cake – it is incredibly light and moist, with a tender buttery-vanilla crumb and tons of crushed Oreo pieces throughout. BUT instead of being topped with a plain cream cheese frosting, I leveled up and topped my homemade Cookies and Cream Bundt Cake with Cookies and Cream frosting. It is silky and bursting with little bites of Oreo goodness and honestly? It completely makes the cake.

Bundt Cake Ingredients

*Exact measurements and directions can be found in the recipe card at the bottom of this post!

Bundt Cake

Salted butter, melted – I use salted butter in all of my recipes! But hey, unsalted butter will work as well. You will just want to add an extra pinch of salt to the batter.
Canola oil – Vegetable or other oils should work well as a substitute, if needed.
Granulated sugar
Sour cream – Okay, this is the key to the super moist texture of this bundt cake.
Eggs
Vanilla extract
Butter extract – I really recommend my super-strength butter extract! It gives this cake such a good flavor.
All-purpose flour – AP does fantastic things here. No need for cake flour!
Baking soda
Baking powder
Salt
Whole milk
Oreos, chopped – I leave the creme filling in my Oreos when chopping them up.

Cookies and Cream Frosting

Butter, softened – Again, salted.
Powdered sugar
Vanilla extract
Oreos, finely chopped – I leave the creme filling in the Oreos for the frosting!

How to Make Homemade Bundt Cake

Preheat the oven to 350°F (180°C).
In the bowl of a stand mixer or with an electric hand mixer, mix 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 vanilla and butter extract.
Scrape down the sides and 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.
Fold in the 20 chopped Oreos to the batter.
Spray a 9in bundt pan with non-stick spray and sprinkle flour into the pan to help the cake not stick.
Once the pan is prepared, pour the batter into the 9in bundt pan.
Bake at 350°F (180°C) 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 out the cake onto a cooling rack.
Once the cake is cool, make the cookies and cream frosting by creaming the butter on high for 10 minutes.
To the creamed butter, add the powdered sugar and vanilla and mix well.
Fold the finely chopped Oreos into the mixed frosting 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.

How should I store Bundt Cake?

You can store this cake in the fridge for up to 4 days. If you have cut into the cake, tightly cover the exposed portion of the cake with plastic wrap before placing in the fridge to help it stay soft.

What frosting should I use on Bundt Cakes?

This recipe calls for homemade Cookies and Cream frosting. But you can definitely try my delish Cream Cheese Frosting or even a Chocolate Glaze in its place if you’d rather. If you want this to be a true copycat for Nothing Bundt Cakes, you will want to use a Cream Cheese frosting!

My Favorite Cake Recipes

Cookies and Cream Bundt Cake

Course Dessert

Keyword bundt cake, cookies and cream bundt cake

Prep Time 30

Cook Time 1

Servings servings

Calories 443kcal

Ingredients

Bundt Cake

1/2 cup (111g) salted butter, melted
1/2 cup (120mL) canola oil
2 cups (460g) granulated sugar
2/3 cup (160g) sour cream
4 eggs
1 tbsp vanilla extract
1/2 tsp butter extract
2 1/2 cups (380g) all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1/3 cup (78mL) whole milk
20 oreos, chopped

Cookies and Cream Frosting

1/2 cup (111g) salted butter, softened
3 cups (321g) powdered sugar
1 tsp vanilla extract
8 oreos, finely chopped

Instructions

Preheat the oven to 350°F (180°C).
In the bowl of a stand mixer or with an electric hand mixer, mix the melted butter, canola oil, and granulated sugar until well combined.
1/2 cup (111g) salted butter, melted, 1/2 cup (120mL) canola oil, 2 cups (460g) granulated sugar
While slowly mixing, add the sour cream. Mix until completely combined.
2/3 cup (160g) sour cream
Then add one egg at a time, allowing the mixture to combine before adding the next egg.
4 eggs
Once all of the eggs are added, add the vanilla and butter extract.
1 tbsp vanilla extract, 1/2 tsp butter extract
Scrape down the sides and add the all-purpose flour, baking soda, baking powder and salt to the bowl. Begin to mix.
2 1/2 cups (380g) all-purpose flour, 1/2 tsp baking soda, 1/2 tsp baking powder, 1 tsp salt
Once the dry ingredients are about halfway mixed in, slowly add in the milk and mix until everything is well combined.
1/3 cup (78mL) whole milk
Fold in the 20 chopped Oreos to the batter.
20 oreos, chopped
Spray a bundt pan with non-stick spray and sprinkle flour into the pan to help the cake not stick.
Once the pan is prepared, pour the batter into the bundt pan.
Bake at 350°F (180°C) 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 out the cake onto a cooling rack.
Once the cake is cool, make the cookies and cream frosting by creaming the butter on high for 10 minutes.
1/2 cup (111g) salted butter, softened
To the creamed butter, add the powdered sugar and vanilla and mix well.
3 cups (321g) powdered sugar, 1 tsp vanilla extract
Fold the finely chopped Oreos into the mixed frosting and transfer the frosting to a piping bag.
8 oreos, finely chopped
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.

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Blueberry Muffins Recipe

admin — Sat, 26 Apr 2025 20:22:16 +0000

This bakery-style Blueberry Muffin Recipe is ultra moist and topped with a tender, dual-sugar streusel. It’s extraordinary!

Jump to Recipe

Best Blueberry Muffin Recipe

I’m going to tell it to you straight – this blueberry muffin will blow the bagged muffin mix out of the water. And truly, it is super simple to mix up!

Here are its best features:

It is made with common pantry items and blueberries from the freezer, meaning these bad boys are pretty much always on deck. We use frozen wild blueberries because they are smaller, have a better flavor, are cheaper and you don’t have to worry about using them all up before they go bad!
It rises beautifully. Like, bakery-window, tall dome, beautifully. Which is a direct result of the baking powder and buttermilk we use. If you do not have buttermilk, you can easily make your own with milk and lemon juice or white vinegar. I lay out all the steps in this post for buttermilk substitutes.
It is topped with a crispy, sugary, buttery streusel that you will want to eat on everything from here on out.

Blueberry Muffin Ingredients

Here’s a preview of the ingredients you will need to make homemade blueberry muffins. Exact quantities and directions can be found in the printable recipe card below.

Canola oil – Oil instead of butter here to help the muffins be extra light, fluffy and moist.
Granulated sugar
Eggs
Vanilla extract
Butter extract – Okay, this sounds weird but just TRUST ME ON IT. My extra-strength butter flavoring gives this recipe for blueberry muffins a depth of flavor that is so.good.
All-purpose flour– if you are in need of a GF muffin recipe, try out these Gluten-Free Blueberry Muffins.
Baking powder – The baking powder will give your muffins the perfect giant bakery dome.
Salt
Buttermilk – This will help your muffins be super moist with the perfect crumb.
Water
Frozen wild blueberries (do not thaw) – You can use fresh blueberries, but I actually prefer these frozen ones because they are smaller & more flavorful!

Streusel topping

Margarine (or butter)– I usually use margarine here because it helps the streusel get nice and crispy and stay that way while butter can sometimes soften.
All-purpose flour
Granulated sugar
Brown sugar

How to Make Easy Blueberry Muffins

In the bowl of a stand mixer or with an electric hand mixer, combine the oil, granulated sugar, eggs and extract until smooth.
Add the dry ingredients to the bowl and slowly begin to combine.
As the dry ingredients are combining, add in the buttermilk and water. Mix until a thick batter forms.
Cover and allow the batter to rest for 15 minutes.
Preheat your oven to 425° F.
Line every other muffin tin with a liner (this will give room for our beautiful domed tops) until you have 12 muffin tins lined.
Make the streusel topping by cutting the butter, flour granulated sugar and brown sugar together until the mixture is dry but feels like wet sand. Set aside.
Once the batter has been resting for 15 minutes, add the frozen wild blueberries to the batter and fold quickly to distribute.
Scoop the batter out and divide among the 12 muffin liners. (Note: if you’d like smaller muffins, you can use 24 liners and divide the batter among the 24 liners)
Top each muffin with the streusel.
Bake at 425° F for 7 minutes and then lower the temperature in the oven to 350° F without removing the muffins for an additional 20-25 minutes. (If making smaller muffins, only bake for an additional 10 minutes after adjusting the temperature.)
Allow the muffins to rest for 15 minutes before enjoying!
Store in an airtight container for up to 3 days.

Blueberry Muffin Swaps

You can use this recipe as a base for other fruit muffins like raspberry or mixed berry and it is SO YUMMY. And while I love the streusel topping, I guess it is technically optional if you’d like to cut it out.

What to serve with Blueberry Muffins for breakfast

I have been known to serve these by themselves, but you can also serve them with scrambled eggs & bacon to balance things out. Or, if you’re feeling extra fancy, serve it in a brunch buffet with an assortment of fruits and other muffins or dessert breads!

How to store Blueberry Muffins

Store your muffins in an airtight container on the counter for up to 3 days! This will ensure your muffins stay soft and fresh until you’re ready to eat them.

If you’re wondering, “can you freeze blueberry muffins?”, the answer is absolutely yes! Make sure your muffins have cooled entirely and then place them in a resealable freezer bag. Label your bag and freeze for up to 3 months.

Other Breakfast Favorites

Best Blueberry Muffins

This bakery-style Blueberry Muffin Recipe is ultra moist and topped with a tender, dual-sugar streusel. They're extraordinary!

Course Breakfast

Cuisine American

Keyword blueberry muffins

Prep Time 25

Cook Time 27

Servings large muffins

Calories 403kcal

Ingredients

2/3 cup canola oil
1 3/4 cup granulated sugar
2 eggs
1 tbsp vanilla extract
1/2 tsp butter extract
3 1/2 cups all-purpose flour
1 tbsp baking powder
3/4 tsp salt
1/2 cup buttermilk
1/2 cup water
2 cups frozen wild blueberries (do not thaw)

Streusel Topping

2 tbsp margarine (or butter)
1/3 cup all-purpose flour
2 tbsp granulated sugar
2 tbsp brown sugar

Instructions

In the bowl of a stand mixer or with an electric hand mixer, combine the oil, granulated sugar, eggs and extract until smooth.
Add the dry ingredients to the bowl and slowly begin to combine.
As the dry ingredients are combining, add in the buttermilk and water. Mix until a thick batter forms.
Cover and allow the batter to rest for 15 minutes.
Preheat your oven to 425° F.
Line every other muffin tin with a liner (this will give room for our beautiful domed tops) until you have 12 muffin tins lined.
Make the streusel topping by cutting the butter, flour granulated sugar and brown sugar together until the mixture is dry but feels like wet sand. Set aside.
Once the batter has been resting for 15 minutes, add the frozen wild blueberries to the batter and fold quickly to distribute.
Scoop the batter out and divide among the 12 muffin liners. (note: if you’d like smaller muffins, you can use 24 liners and divide the batter among the 24 liners)
Top each muffin with the streusel.Bake at 425° F for 7 minutes and then lower the temperature in the oven to 350° F without removing the muffins for an additional 20-25 minutes (For an additional 10 minutes, if making smaller muffins)
Allow the muffins to rest for 15 minutes before enjoying!
Store in an air tight container for up to 3 days.

Nutrition

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