Butterbeer Cookie Recipe

First, let’s chat butterbeer. It’s an iconic fantastical Harry Potter drink that quickly became popular in the real (muggle) world. Typically including some sort of butterscotch, it is rich and delicious. These cookies are my nod to the drink! They’re vanilla / butterscotch flavored cookies, baked to chewy perfection. Inside you’ll find toffee bits, white chocolate chips, and butterscotch chips. It is the best combination of flavors + textures and feels like something you’d get off of the treat trolley or in Molly Weasley’s kitchen. 

Ingredients

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

• Salted butter, softened -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
• Thick butterscotch sauce – I used Mrs. Richardson’s! 
• Vanilla extract
• All-purpose flour
• Baking soda
• Salt
• Toffee bits – You can use any brand of toffee bits you’d like. I recommend plain, not covered in chocolate. 
• White chocolate chips – You can also cut up a white chocolate bar if you’d like. 
• Butterscotch chips

How to Make Butterbeer Drop Cookies

1. Preheat the oven to 350°F (180°C). 
2. Cream together the butter, brown sugar, and granulated sugar for 2 minutes. 
3. Add in the eggs, butterscotch sauce, and vanilla. Mix until well combined.
4. Add in the flour, baking soda, and salt. Mix until a sticky dough forms.
5. Add the toffee bits, white chocolate chips, and butterscotch chips. Mix until incorporated.
6. Portion the dough into 3-tablespoon portions (#24 scoop) and arrange on a parchment-lined cookie sheet.
7. Bake for 9–11 minutes. The cookies will spread and the edges and tops of the cookies will turn golden brown when they are ready to come out of the oven.
8. Allow the cookies to cool completely on the pan before transferring to a wire rack.

Fall Favorite Recipes

• Chewy Pumpkin Cookies
• Caramel Apple Nachos
• Apple Crumb Cookie Bars

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Butterbeer Drop Cookies

These Butterbeer Drop Cookies are downright magical. A vanilla-and-butterscotch-flavored cookie with toffee bits, white chocolate chips, and butterscotch chips.

Course Dessert

Keyword butterbeer cookies

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 24 cookies

Ingredients

• 1 cup (222g) salted butter, softened
• 1 cup (246g) brown sugar
• ½ cup (115g) granulated sugar
• 2 eggs
• ⅓ cup (109g) thick butterscotch sauce *I used Mrs. Richardson’s
• 1 tsp vanilla extract
• 4 cups (608g) all-purpose flour
• ½ tsp baking soda
• ½ tsp salt
• 1 cup (176g) toffee bits
• 1 cup (200g) white chocolate chips
• ½ cup (100g) butterscotch chips

Instructions

• Preheat the oven to 350°F (180°C).
• Cream together the butter, brown sugar, and granulated sugar for 2 minutes.
  1 cup (222g) salted butter, softened, 1 cup (246g) brown sugar, ½ cup (115g) granulated sugar
• Add in the eggs, butterscotch sauce, and vanilla. Mix until well combined.
  2 eggs, ⅓ cup (109g) thick butterscotch sauce *I used Mrs. Richardson’s, 1 tsp vanilla extract
• Add in the flour, baking soda, and salt. Mix until a sticky dough forms.
  4 cups (608g) all-purpose flour, ½ tsp baking soda, ½ tsp salt
• Add the toffee bits, white chocolate chips, and butterscotch chips. Mix until incorporated.
  1 cup (176g) toffee bits, 1 cup (200g) white chocolate chips, ½ cup (100g) butterscotch chips
• Portion the dough into 3-tablespoon portions (#24 scoop) and arrange on a parchment-lined cookie sheet.
• Bake for 9–11 minutes. The cookies will spread and the edges and tops of the cookies will turn golden brown when they are ready to come out of the oven.
• Allow the cookies to cool completely on the pan before transferring to a wire rack.

The post Butterbeer Drop Cookies appeared first on Cookies for Days.

Rodeo Cookie Recipe

This is not my first rodeo … cookie. (Bad pun, I know). I love a classic cowboy cookie as much as the next person and I fell in love with the idea of using the same cookie concept to create a companion treat. I knew I wanted the cookie to be slightly oatey with a ton of fun mix-ins, but in order to earn the moniker Rodeo Cookie, it needed to be a little wild, too. After playing around with this recipe quite a bit, I landed on this glorious peanut butter / oat base that is soft and loaded down with lots of exciting mix-ins. After many renditions and combinations, we landed here. And honestly? I think it’s the perfect Rodeo Cookie. 

How to make Rodeo Cookies 

1. Preheat the oven to 350°F (180°C).
2. Combine the butter, peanut butter, and sugars until light and fluffy.
3. Add in the egg, milk, and vanilla. Mix until well combined.
4. Add the flour, rolled oats, baking soda, and salt to the mixer and mix until a soft dough comes together.
5. Add in the Reese’s Cups and peanuts, mixing gently to distribute throughout the dough.
6. Portion the dough into 3-tablespoon balls (#24 scoop). Break the dough ball in half, flip the halves so the rough interior is on top and push the pieces back together to create a dough ball with a textured top. (Not necessary, but fun!) 
7. Arrange cookies on a parchment-lined cookie sheet about 2 inches apart and bake for 8–10 minutes until the edges begin to brown.
8. Let the cookies cool for 5–10 minutes on the pan before transferring to a wire cooling rack. Store in an airtight container at room temperature for up to 5 days.

Peanut Butter Faves

• Peanut Butter Balls
• Peanut Butter Cookies
• Peanut Butter Brownies

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Rodeo Cookies

Rodeo Cookies are a more exciting peanut butter take on the classic cowboy cookie. It’s a slightly showy cookie with a soft center and a handful of bold mix-ins.

Course Dessert

Keyword oatmeal cookies, peanut butter cookies, rodeo cookies

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Servings 24 cookies

Ingredients

• ½ cup (111g) salted butter, softened
• ½ cup (123g) creamy peanut butter
• ¾ cup (185g) brown sugar
• ¼ cup (58g) granulated sugar
• 1 egg
• 2 Tbsp milk
• 2 tsp vanilla extract
• 1 ½ cups (228g) all-purpose flour
• ¾ cup (75g) rolled oats
• 1 tsp baking soda
• ½ tsp salt
• 1 cup (200g) Reese’s Cups, chopped
• ¾ cup (94g) cocktail peanuts

Instructions

• Preheat the oven to 350°F (180°C).
• Combine the butter, peanut butter, and sugars until light and fluffy.
  ½ cup (111g) salted butter, softened, ½ cup (123g) creamy peanut butter, ¾ cup (185g) brown sugar, ¼ cup (58g) granulated sugar
• Add in the egg, milk, and vanilla. Mix until well combined.
  1 egg, 2 Tbsp milk, 2 tsp vanilla extract
• Add the flour, rolled oats, baking soda, and salt to the mixer and mix until a soft dough comes together.
  1 ½ cups (228g) all-purpose flour, ¾ cup (75g) rolled oats, 1 tsp baking soda, ½ tsp salt
• Add in the Reese’s Cups and peanuts, mixing gently to distribute throughout the dough.
  1 cup (200g) Reese’s Cups, chopped, ¾ cup (94g) cocktail peanuts
• Portion the dough into 3-tablespoon balls (#24 scoop). Break the dough ball in half, flip the halves so the rough interior is on top and push the pieces back together to create a dough ball with a textured top. (Not necessary, but fun!)
• Arrange cookies on a parchment-lined cookie sheet about 2 inches apart and bake for 8–10 minutes until the edges begin to brown.
• Let the cookies cool for 5–10 minutes on the pan before transferring to a wire cooling rack. Store in an airtight container at room temperature for up to 5 days.

Latest Recipes:

• Butterbeer Drop Cookies
• Rodeo Cookies 
• Oreo Truffle Cookie Bars 
• Lemon Cutout Cookies 
• Iced Oatmeal Cookie Bars 

The post Rodeo Cookies  appeared first on Cookies for Days.

Oreo Truffle Cookie Bars Recipe

This Oreo cookie bar is an Oreo lover’s dream. It takes a regular sugar cookie base and stuffs it with chopped Oreos and white chocolate. Then, between layers of that dough, you’ll find actual Oreo truffle mixture (yes, I’m talking about THE Oreo Truffles of Christmas treat fame). To top it all off, the bar is finished with an additional drizzle of white chocolate. The cookie bar is soft and chewy with little crunchy Oreo bits, melty white chocolate and the perfect dose of creamy Oreo truffle in every single bite, making it the perfect marriage of flavors and textures. I really just cannot get enough! 

How to Make Oreo Truffle Cookies

1. Preheat your oven to 350°F (180°C) and spray a 9×13 pan with nonstick spray. Set aside. 
2. Make the truffles by adding the cream cheese and Oreo cookies to a food processor. Process until smooth and combined.
3. In the bowl of a stand mixer, cream the butter and granulated sugar until light in color and fluffy in texture.
4. Scrape down the sides of the bowl and add in the eggs and vanilla. Mix until combined.
5. Add in the flour, baking powder, and salt. Mix until a soft dough forms.
6. Add in the chopped Oreos and 1 cup of white chocolate chips and mix until distributed. 
7. Press half of the dough into the prepared pan then spread the Oreo truffle mixture on top. 
8. Press the remaining half of the cookie dough onto the truffle mixture.
9. Bake at 350°F for 18-22 mins or until the tops of the bars no longer look glossy and the internal temp reaches 165°F. Let the bars cool for 30 minutes in the pan.
10. Melt ½ cup of white chocolate chips in a microwave safe bowl in 30 second increments, stirring in between. Drizzle the top of the cookie bars then let them cool completely prior to cutting and serving.
11. Store in an airtight container in the refrigerator for up to 5 days.

Other Oreo Favorites!

• Oreo Cakesters 
• Oreo Cookies 
• Oreo Cookie Dough
• Oreo Cheesecake Bites

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Oreo Truffle Cookie Bars

This Oreo Truffle Cookie Bar has actual Oreo Truffles layered in the middle! Paired with a sugar cookie base that is dotted with Oreo chunks and melty white chocolate it is the pinnacle of Oreo decadence.

Course Dessert

Keyword cookie bars, oreo truffle cookie bars, oreo truffles

Prep Time 45 minutes minutes

Cook Time 22 minutes minutes

Servings 24 squares

Ingredients

Oreo Truffle Filling

• 36 Oreos
• 8 oz cream cheese, softened

Oreo Sugar Cookie

• 1 1/2 cups (333g) salted butter, softened
• 1 1/2 cups (345g) granulated sugar
• 3 eggs
• 1 Tbsp vanilla extract
• 4 1/2 cups (684g) all-purpose flour
• 3 tsp baking powder
• 1/2 tsp salt
• 15 Oreos, chopped
• 1 1/2 cups (300g) white chocolate chips, divided

Instructions

• Preheat your oven to 350°F (180°C) and spray a 9×13 pan with nonstick spray. Set aside.
• Make the truffles by adding the cream cheese and Oreo cookies to a food processor. Process until smooth and combined.
  36 Oreos , 8 oz cream cheese, softened
• In the bowl of a stand mixer, cream the butter and granulated sugar until light in color and fluffy in texture.
  1 1/2 cups (333g) salted butter, softened, 1 1/2 cups (345g) granulated sugar
• Scrape down the sides of the bowl and add in the eggs and vanilla. Mix until combined.
  3 eggs, 1 Tbsp vanilla extract
• Add in the flour, baking powder, and salt. Mix until a soft dough forms.
  4 1/2 cups (684g) all-purpose flour, 3 tsp baking powder, 1/2 tsp salt
• Add in the chopped Oreos and 1 cup of white chocolate chips and mix until distributed.
  15 Oreos, chopped , 1 1/2 cups (300g) white chocolate chips, divided
• Press half of the dough into the prepared pan then spread the Oreo truffle mixture on top.
• Press the remaining half of the cookie dough onto the truffle mixture.
• Bake at 350°F for 18-22 mins or until the tops of the bars no longer look glossy and the internal temp reaches 165°F. Let the bars cool for 30 minutes in the pan.
• Melt ½ cup of white chocolate chips in a microwave safe bowl in 30 second increments, stirring in between. Drizzle the top of the cookie bars then let them cool completely prior to cutting and serving.
• Store in an airtight container in the refrigerator for up to 5 days.

Latest Recipes:

• Butterbeer Drop Cookies
• Rodeo Cookies 
• Oreo Truffle Cookie Bars 
• Lemon Cutout Cookies 
• Iced Oatmeal Cookie Bars 

The post Oreo Truffle Cookie Bars  appeared first on Cookies for Days.

Lemon Cutout Cookie Recipe

This recipe is easy-peasy, lemon squeezy! It is my traditional cutout sugar cookie recipe, with a nice lemony flavor and yummy lemon frosting. Cut out and decorated to look like lemon slices, they are darling and delicious. I like to top these off with a dusting of sanding sugar to give them a little sparkle and a tiny crunch, but that’s not necessary. These cookies are a little dose of happiness and sunshine, no matter the weather.

How to Make Cutout Lemon Cookies

1. Preheat the oven to 350°F (180°C).
2. Cream together the butter, sugar, and lemon zest in the bowl of a stand mixer until light and fluffy, about 2-3 minutes.
3. Scrape down the sides of the bowl and add the egg, lemon juice, and lemon flavoring. Mix until combined.
4. Add flour and baking powder to the bowl. Mix slowly at first, gradually increasing the speed until the dough comes together. The texture should be like Playdoh – add a little flour if it’s too wet or water if it is too dry in order to reach a soft, pliable consistency.
5. Roll the dough onto parchment paper or a floured surface with a rolling pin until ¼ to ½ -inch thick. (The cookies will not rise or spread while baking, so roll out to your desired FINISHED thickness). 
6. Use cookie cutters and cut out desired shapes, I used a 3” round cutter. Transfer the cookies to an un-greased cookie sheet.
7. Bake at 350°F (180°C) for 7-9 minutes or until the centers are puffy and no longer glossy. Pull the cookies out of the oven BEFORE they start turning brown. If they turn brown, the cookie will be dry and ‘crackery’ instead of soft and chewy.
8. Transfer to a cooling rack to cool before decorating.
9. To make the lemon frosting add the butter to the bowl of your stand mixer and mix until smooth.
10. Alternate adding 1 cup of powdered sugar and a splash of heavy cream, allowing the mixture to fully combine before adding more powdered sugar. Repeat until all 3 cups are added.
11. Add in the lemon juice and lemon flavoring and mix well.
12. Adjust the thickness of your frosting by adding more heavy cream to thin to a pipe-able consistency if needed.
13. Remove ⅔ cup of the white frosting and place in a piping bag with a very small tip inserted.
14. Add yellow gel coloring to the remaining frosting in your mixing bowl until the desired color is achieved.
15. Working one cookie at a time, spread a layer of yellow frosting on and then pipe a white border around the edge and lines through the center to look like lemon segments.
16. Dip the frosted cooking in white sanding sugar. This will hide imperfections and add a great little crunch!
17. Store in an airtight container at room temperature for up to 5 days.

How should I store these cookies? 

Once cooled, store your cookies in an airtight container at room temperature for up to 5 days. (I think these are even better the next day!).

Can I freeze these cookies? 

Yes! You can freeze these cookies with or without the frosting for up to 3 months! If freezing with frosting, place all cooled cookies 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 cookies to a ziptop bag or airtight container, with parchment between layers of cookies.

Karli’s Kitchen Faves 

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

• 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. 
• Offset spatula – I love using an offset spatula to frost cookies because it’s so much easier to get the perfect swirl on top without getting extra frosting on the side of your hand. 
• Piping bag – These are disposable, meaning you do not have to clean them ha. They are durable and won’t burst and leak your frosting. 
• Piping tips – This is a set of my 4 favorite piping tips. 
• Round cookie cutters – I used a 3” round cookie cutter from this set to make these cookies. For the half pieces, I cut into a circle first and then cut it in half. Bonus – you can also use these cookie cutters to reshape baked cookies by gently rolling the cutter around the bake cookie to round out the edges.

Sunshine-y Recipes

• Lemon Pie 
• Orange Creamsicle Cookie Bars
• Neapolitan Cookies 

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Lemon Cutout Cookies

This is my viral no-chill, no-spread cutout sugar cookie with a lemon twist! The Lemon Cutout Sugar Cookies are ultra soft with a luscious lemon frosting and a slight tang that you’ll love.

Course Dessert

Keyword cutout cookies, Lemon Sugar Cookies, sugar cookies

Prep Time 30 minutes minutes

Cook Time 9 minutes minutes

Servings 24 3″ cookies

Ingredients

Lemon Sugar Cookie

• 1 cup (222g) salted butter, softened
• 1 cup (230g) granulated sugar
• 1/2 Tbsp lemon zest *zest of 2 lemons
• 1 egg
• 1 Tbsp lemon juice *from zested lemons
• 1/2 tsp lemon flavoring
• 3 cups (456g) all-purpose flour
• 2 tsp baking powder

Lemon Sugar Cookie Frosting

• 1/2 cup (111g) salted butter, softened
• 3 cups (321g) powdered sugar
• 2 Tbsp lemon juice *from zested lemons
• 1/2 tsp lemon flavoring
• 3-4 Tbsp heavy cream
• Yellow gel food coloring, if desired
• White sanding sugar, if desired

Instructions

• Preheat the oven to 350°F (180°C).
• Cream together the butter, sugar, and lemon zest in the bowl of a stand mixer until light and fluffy, about 2-3 minutes.
  1 cup (222g) salted butter, softened, 1 cup (230g) granulated sugar, 1/2 Tbsp lemon zest
• Scrape down the sides of the bowl and add the egg, lemon juice, and lemon flavoring. Mix until combined.
  1 egg, 1 Tbsp lemon juice , 1/2 tsp lemon flavoring
• Add flour and baking powder to the bowl. Mix slowly at first, gradually increasing the speed until the dough comes together. The texture should be like Playdoh – add a little flour if it’s too wet or water if it is too dry in order to reach a soft, pliable consistency.
  3 cups (456g) all-purpose flour, 2 tsp baking powder
• Roll the dough onto parchment paper or a floured surface with a rolling pin until ¼ to ½ -inch thick. (The cookies will not rise or spread while baking, so roll out to your desired FINISHED thickness).
• Use cookie cutters and cut out desired shapes, I used a 3” round cutter. Transfer the cookies to an un-greased cookie sheet.
• Bake at 350°F (180°C) for 7-9 minutes or until the centers are puffy and no longer glossy. Pull the cookies out of the oven BEFORE they start turning brown. If they turn brown, the cookie will be dry and ‘crackery’ instead of soft and chewy.
• Transfer to a cooling rack to cool before decorating.
• To make the lemon frosting add the butter to the bowl of your stand mixer and mix until smooth.
  1/2 cup (111g) salted butter, softened
• Alternate adding 1 cup of powdered sugar and a splash of heavy cream, allowing the mixture to fully combine before adding more powdered sugar. Repeat until all 3 cups are added.
  3 cups (321g) powdered sugar, 3-4 Tbsp heavy cream
• Add in the lemon juice and lemon flavoring and mix well.
  2 Tbsp lemon juice , 1/2 tsp lemon flavoring
• Adjust the thickness of your frosting by adding more heavy cream to thin to a pipe-able consistency if needed.
• Remove ⅔ cup of the white frosting and place in a piping bag with a very small tip inserted.
• Add yellow gel coloring to the remaining frosting in your mixing bowl until the desired color is achieved.
  Yellow gel food coloring, if desired
• Working one cookie at a time, spread a layer of yellow frosting on and then pipe a white border around the edge and lines through the center to look like lemon segments.
• Dip the frosted cooking in white sanding sugar. This will hide imperfections and add a great little crunch!
  White sanding sugar, if desired
• Store in an airtight container at room temperature for up to 5 days.

Latest Recipes:

• Butterbeer Drop Cookies
• Rodeo Cookies 
• Oreo Truffle Cookie Bars 
• Lemon Cutout Cookies 
• Iced Oatmeal Cookie Bars 

The post Lemon Cutout Cookies  appeared first on Cookies for Days.

Oatmeal Cookie Bar Recipe

Here’s the deal—I guarantee that you are underestimating how delicious these are. They are not your grandmother’s oatmeal cookie! This is a thick and chewy, brown-sugar-is-king oatmeal cookie bar. I absolutely adore the texture on these bars. They are soft with a oatey chew that is just ridiculously good. And as a finish, a powdered sugar icing fills in all of the cracks and bumps on top. MMM. To sum: these cookie bars are warm and homey and all around SO GOOD.

Oatmeal Desserts

• Oatmeal Cream Pies
• Best Oatmeal Cookies
• Oatmeal Scotchies Recipe
• Oatmeal Biscoff Cookies

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Iced Oatmeal Cookie Bars

This may be my favorite version of oatmeal in a dessert yet: thick, soft, and chewy oatmeal cookie bar iced with a powdered sugar frosting. Iced Oatmeal Cookie Bars are layered with flavor and loaded with the best textures.

Course Dessert

Keyword cookie bars, iced oatmeal cookie bars, oatmeal cookies

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 24 squares

Calories 126kcal

Ingredients

• 3/4 cup (167g) salted butter, softened
• 3/4 cup (185g) brown sugar
• 1/4 cup (58g) granulated sugar
• 1 egg
• 1 Tbsp canola oil
• 1 1/2 cup (228g) all-purpose flour
• 1 1/2 Tbsp cornstarch
• 1 1/2 cups (150g) rolled oats
• 1 tsp cinnamon
• 1 tsp baking soda
• 1/2 tsp salt

Icing

• 1/4 cup (56g) salted butter, softened
• 1 Tbsp vegetable shortening
• 1 1/2 cups (161g) powdered sugar
• 1 tsp vanilla `
• 1-2 Tbsp milk

Instructions

• Preheat the oven to 350°F (180°C).
• In a stand mixer or with an electric hand mixer, cream together the butter, brown sugar, and sugar until light in color and fluffy in texture.
  3/4 cup (167g) salted butter, softened , 3/4 cup (185g) brown sugar, 1/4 cup (58g) granulated sugar
• Scrape the sides of the bowl and add in the egg and canola oil. Mix until well combined.
  1 egg, 1 Tbsp canola oil
• Add the flour, rolled oats, cornstarch, cinnamon, baking soda and salt. Mix until the dough forms.
  1 1/2 cup (228g) all-purpose flour, 1 1/2 Tbsp cornstarch, 1 1/2 cups (150g) rolled oats, 1 tsp cinnamon, 1 tsp baking soda, 1/2 tsp salt
• Loosely press the dough into a greased 9×13 pan leaving the top textured.
• Bake at 350°F (180°C) for 15-17 minutes or until the center no longer looks wet and glossy.

Icing

• While the cookie bars are baking, make the icing by combining the butter and shortening until smooth.
  1/4 cup (56g) salted butter, softened , 1 Tbsp vegetable shortening
• Add in the powdered sugar, vanilla and 1 tbsp of milk. You can always add more milk, if needed. The icing should be quite thick.
  1 1/2 cups (161g) powdered sugar, 1 tsp vanilla `, 1-2 Tbsp milk
• Transfer the icing to a zip top bag with the corner clipped or piping bag.
• Immediately after the bars come out of the oven, zig zag the icing on top of the cookie bars. Allow the icing to melt and then use a spoon to push the icing to fill up all the dips in the texture on the top of the cookie bars.
• Allow the bars to cool completely in the pan. Cut and serve.
• Enjoy!

Nutrition

Calories: 126kcal | Carbohydrates: 26g | Protein: 2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 100mg | Potassium: 40mg | Fiber: 1g | Sugar: 16g | Vitamin A: 11IU | Vitamin C: 0.003mg | Calcium: 12mg | Iron: 1mg

Latest Recipes:

• Butterbeer Drop Cookies
• Rodeo Cookies 
• Oreo Truffle Cookie Bars 
• Lemon Cutout Cookies 
• Iced Oatmeal Cookie Bars 

The post Iced Oatmeal Cookie Bars  appeared first on Cookies for Days.

Patriotic Blondies

These blondies are begging to be your Memorial Day or 4th of July (or both) dessert! These have the same crackly top and fudgy soft interior you’d find on a brownie, but the flavor of a yummy birthday cake. Made with my own natural tasting cake batter flavoring, a buttery soft / chewy texture, chunks of white chocolate and patriotic sprinkles, they’re the perfect addition to any BBQ treat table. You don’t have to worry about these melting or becoming inedible in the warm evenings, they’re ready to party from the time you fire up the grill until you light the last firework. 

How to Make Patriotic Cake Batter Blondies

1. Preheat the oven to 350°F (180°C). Line a 9×9 pan with parchment paper and set aside.
2. In a large microwave safe bowl, melt the butter.
3. To the bowl with the melted butter, whisk in the brown sugar and granulated sugar.
4. Once mixed in, whisk in the eggs and cake batter flavoring.
5. Add the flour, cornstarch, salt, white chocolate chips and sprinkles to the bowl and fold in. 
6. Spread the dough into the prepared pan.
7. Bake at 350°F (180°C) for 23-27 minutes or until the inside temp reaches at least 160°F and a toothpick comes out with a few moist crumbs on it.
8. Allow the blondies to cool completely before cutting. Enjoy!

Patriotic Desserts

• Patriotic Cake Bites 
• Jello Poke Cake
• Patriotic Sprinkle Cookies

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Patriotic Cake Batter Blondies

With a soft fudgy blondie texture, a warm cake batter flavor, melty white chocolate and a good dose of red, white, and blue sprinkles these Patriotic Cake Batter Blondies are ready for your BBQ table.

Course Dessert

Keyword blondies, cake batter, cake batter blondies, patriotic desserts

Prep Time 18 minutes minutes

Cook Time 25 minutes minutes

Servings 16 bars

Calories 181kcal

Ingredients

• 1 cup (222g) salted butter, melted
• 1 1/4 cup (308g) brown sugar
• 1/4 cup (58g) granulated sugar
• 2 eggs
• 1 tsp cake batter flavoring
• 2 1/4 cup (342g) all-purpose flour
• 1 Tbsp corn starch
• 1/2 tsp salt
• 1/2 cup (100g) white chocolate chips
• 1/2 cup (107g) red, white, and blue sprinkles

Instructions

• Preheat the oven to 350°F (180°C). Line a 9×9 pan with parchment paper and set aside.
• In a large microwave safe bowl, melt the butter.
  1 cup (222g) salted butter, melted
• To the bowl with the melted butter, whisk in the brown sugar and granulated sugar.
  1 1/4 cup (308g) brown sugar, 1/4 cup (58g) granulated sugar
• Once mixed in, whisk in the eggs and cake batter flavoring.
  1 tsp cake batter flavoring, 2 eggs
• Add the flour, cornstarch, salt, white chocolate chips and sprinkles to the bowl and fold in.
  2 1/4 cup (342g) all-purpose flour, 1 Tbsp corn starch, 1/2 tsp salt, 1/2 cup (100g) white chocolate chips, 1/2 cup (107g) red, white, and blue sprinkles
• Spread the dough into the prepared pan.
• Bake at 350°F (180°C) for 23-27 minutes or until the inside temp reaches at least 160°F and a toothpick comes out with a few moist crumbs on it.
• Allow the blondies to cool completely before cutting. Enjoy!

Nutrition

Calories: 181kcal | Carbohydrates: 37g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 22mg | Sodium: 91mg | Potassium: 65mg | Fiber: 0.5g | Sugar: 23g | Vitamin A: 31IU | Vitamin C: 0.03mg | Calcium: 31mg | Iron: 1mg

Latest Recipes:

• Butterbeer Drop Cookies
• Rodeo Cookies 
• Oreo Truffle Cookie Bars 
• Lemon Cutout Cookies 
• Iced Oatmeal Cookie Bars 

The post Patriotic Cake Batter Blondies  appeared first on Cookies for Days.

Neapolitan Cookie Recipe

I’ve always been a fan of Neapolitan ice cream and these cookies absolutely do it justice! Because the dough is separated rather than mixed all together, you get 3 unique flavors all in one and it is AMAZING. The pudding mix flavors the cookies but also gives the cookies an incredible chew, ultra softness, and slightly granular sugar crunch. Beyond that, it might be the cutest cookie I’ve ever made. 

A quick note: these cookies contain 3 types of instant pudding mix to create the iconic neapolitan flavor profile. But you won’t use the entirety of any of the pudding mixes. Here’s the good news though – you can store the leftover mix in an airtight container for up to 6 months, meaning you can make these now and later without being wasteful. 

How to Make  Neapolitan Cookies  

1. Preheat the oven to 350°F (180°C).
2. In the bowl of your stand mixer, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
3. Scrape down the sides of the bowl and add in the egg, yolk, and vanilla extract. Mix until well combined.
4. Add the flour, baking soda, and salt and mix until combined. This should make 3 cups of dough.
5. Divide the dough into three equal portions (about 1 cup each). Leave one portion in the mixer.
6. Add vanilla pudding mix and mix until combined. Remove and keep separate.
7. Place the second portion of dough in the mixer and add chocolate pudding mix and combine. Remove and keep separate, then wipe the bowl clean.
8. Place the final portion of dough in the mixer and add the strawberry pudding mix to combine. Add pink gel food coloring until the desired color is reached.
9. With a 2 tsp scoop, portion out all of the dough, finishing one color before moving onto the next.
10. Press one scoop of each color side by side into a #40 scoop. Release and roll the dough in granulated sugar.
11. Arrange on a parchment lined baking sheet at least 2” apart. Bake at 350°F (180°C) for 8-10 mins, or until the tops are no longer glossy.
12. Allow the cookies to cool on the baking sheet for 5-10 mins before moving to a cooling rack to cool completely.
13. Store in an airtight container at room temperature for 3-5 days. Enjoy!

More Pudding Mix Faves

• Pistachio Pudding Cookies
• Oreo Fluff
• Banana Cream Cheesecake

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Neapolitan Cookies

Inspired by the ice cream, these Neapolitan Cookies are sweet with the most perfect sugar cookie texture. With chocolate, vanilla, and strawberry mix in the dough, they are extra soft and totally gorgeous!

Course Dessert

Keyword neapolitan cookies

Prep Time 35 minutes minutes

Cook Time 10 minutes minutes

Servings 36 small cookies

Calories 69kcal

Ingredients

• 1 cup (222g) salted butter, softened
• 2/3 cup (162g) brown sugar
• 2/3 cup (152g) granulated sugar
• 1 egg + 1 yolk
• 1 Tbsp vanilla
• 2 1/3 cups (354g) all-purpose flour
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 3 Tbsp vanilla instant pudding mix (about half of a 3.4 oz box)
• 3 Tbsp chocolate instant pudding mix (about half of a 3.4 oz box)
• 3 Tbsp strawberry instant pudding mix (about half of a 3.4 oz box)
• Pink gel food coloring
• Granulated sugar, for rolling

Instructions

• Preheat the oven to 350°F (180°C).
• In the bowl of your stand mixer, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
  1 cup (222g) salted butter, softened, 2/3 cup (162g) brown sugar, 2/3 cup (152g) granulated sugar
• Scrape down the sides of the bowl and add in the egg, yolk, and vanilla extract. Mix until well combined.
  1 egg + 1 yolk, 1 Tbsp vanilla
• Add the flour, baking soda, and salt and mix until combined. This should make 3 cups of dough.
  2 1/3 cups (354g) all-purpose flour, 1 1/2 tsp baking soda, 1/2 tsp salt
• Divide the dough into three equal portions (about 1 cup each). Leave one portion in the mixer.
• Add vanilla pudding mix and mix until combined. Remove and keep separate.
  3 Tbsp vanilla instant pudding mix
• Place the second portion of dough in the mixer and add chocolate pudding mix and combine. Remove and keep separate, then wipe the bowl clean.
  3 Tbsp chocolate instant pudding mix
• Place the final portion of dough in the mixer and add the strawberry pudding mix to combine. Add pink gel food coloring until the desired color is reached.
  3 Tbsp strawberry instant pudding mix, Pink gel food coloring
• With a 2 tsp scoop, portion out all of the dough, finishing one color before moving onto the next.
• Press one scoop of each color side by side into a #40 scoop. Release and roll the dough in granulated sugar.
  Granulated sugar, for rolling
• Arrange on a parchment lined baking sheet at least 2” apart. Bake at 350°F (180°C) for 8-10 mins, or until the tops are no longer glossy.
• Allow the cookies to cool on the baking sheet for 5-10 mins before moving to a cooling rack to cool completely.
• Store in an airtight container at room temperature for 3-5 days. Enjoy!

Nutrition

Calories: 69kcal | Carbohydrates: 16g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 122mg | Potassium: 15mg | Fiber: 0.2g | Sugar: 9g | Calcium: 5mg | Iron: 0.4mg

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The post Neapolitan Cookies  appeared first on Cookies for Days.

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)!

How to Make Vanilla Cake Bites

1. Preheat the oven to 350°F (180°C). 
2. In the bowl of a stand mixer with the paddle attachment, combine the salted butter, canola oil and granulated sugar until well combined.
3. Add in the eggs, one at a time, mixing thoroughly between each addition.
4. Once mixed in, add the vanilla extract and butter flavor.
5. In a separate bowl, whisk together the cake flour, all-purpose flour, baking soda, baking powder and salt.
6. 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.
7. Divide the batter into mini silicone muffin molds, filling each 3/4 of the way full.
8. 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.
9. Allow to rest for 5 minutes and then turn the bites out onto the counter. Let them continue to cool while making the icing.
10. Add the milk and butter to a microwave safe bowl and microwave for 45 seconds or until bubbling and hot.
11. Whisk in the vanilla and powdered sugar. Add more milk to thin, if needed.
12. Scoop and gently spread the icing onto the top of each cupcake and top with sprinkles.
13. 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.

Patriotic Desserts

• Patriotic Sprinkle Cookies
• Jello Poke Cake
• Poptart Cookie Bar

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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 minutes minutes

Cook Time 20 minutes minutes

Servings 24 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

Calories: 4529kcal | Carbohydrates: 738g | Protein: 21g | Fat: 175g | Saturated Fat: 78g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 65g | Trans Fat: 5g | Cholesterol: 308mg | Sodium: 2482mg | Potassium: 306mg | Fiber: 4g | Sugar: 615g | Vitamin A: 3601IU | Calcium: 198mg | Iron: 3mg

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The post Patriotic Cake Bites  appeared first on Cookies for Days.

Pistachio Cookie Recipe

I have seriously fallen in love with these Pistachio Cookies! They are sweet and nutty and taste just like the ice cream we love. The pudding in the dough makes the cookies so soft and gives the cookies the best little sugar granual texture. It has a great nutty undercurrent and the addition of the white chocolate is an immaculate compliment. The pudding mix also colors the cookies, making them the cutest green. So yes, they’re perfect for St. Patrick’s Day (but I bet you’ll find lots of excuses to make them).

Ingredients

How to Make Pistachio Cookies 

1. Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper or a silicone baking mat. Set aside. 
2. In the bowl of a stand mixer or with an electric hand mixer, cream together the butter, granulated sugar, and brown sugar until light in color and fluffy in texture. This will take about 2 minutes. 
3. Scrape down the sides of the bowl and add in the egg and vanilla. Mix until well incorporated.
4. Next, add in the flour, pudding mix, and baking soda. Mix until a soft dough forms.
5. Gently fold in the white chocolate chips until evenly dispersed. 
6. Portion out your dough using a # 24 scoop (about 3 Tbsp). 
7. Press the top of each cookie dough ball into the chopped pistachios and then press extra white chocolate chips on top, if desired. 
8. Arrange on the cookie sheet and bake at 350°F for 7-9 minutes or until the tops no longer look glossy.
9. Allow the cookies to cool for 5 minutes on the pan before moving to a cooling rack.
10. Store in an airtight container on the counter for 3-5 days. Enjoy!

Nutty Favorites

• Layered Dubai Cookies
• Almond Joy Cookies
• Peanut Butter Balls

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Pistachio Pudding Cookies

These Pistachio Pudding Cookies have the most perfect sugar cookie texture! With pistachio pudding in the dough, these cookies are extra soft and stuffed with white chocolate chips and finished with a crushed pistachio topper.

Course Dessert

Keyword pistachio cookies

Prep Time 20 minutes minutes

Cook Time 9 minutes minutes

Servings 22 small cookies

Calories 122kcal

Ingredients

• 3/4 cup (167g) salted butter, softened
• 1/2 cup (123g) brown sugar
• 1/2 cup (115g) granulated sugar
• 1 egg
• 1 Tbsp vanilla extract
• 1 3/4 cups (266g) all-purpose flour
• 1 (3.4 oz) box instant pistachio pudding mix
• 1 tsp baking soda
• 1 cup (200g) white chocolate chips
• 1/2 cup chopped pistachios

Instructions

• Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper or a silicone baking mat. Set aside.
• In the bowl of a stand mixer or with an electric hand mixer, cream together the butter, granulated sugar, and brown sugar until light in color and fluffy in texture. This will take about 2 minutes.
  3/4 cup (167g) salted butter, softened, 1/2 cup (123g) brown sugar, 1/2 cup (115g) granulated sugar
• Scrape down the sides of the bowl and add in the egg and vanilla. Mix until well incorporated.
  1 egg, 1 Tbsp vanilla extract
• Next, add in the flour, pudding mix, and baking soda. Mix until a soft dough forms.
  1 3/4 cups (266g) all-purpose flour, 1 (3.4 oz) box instant pistachio pudding mix, 1 tsp baking soda
• Gently fold in the white chocolate chips until evenly dispersed.
  1 cup (200g) white chocolate chips
• Portion out your dough using a # 24 scoop (about 3 Tbsp).
• Press the top of each cookie dough ball into the chopped pistachios and then press extra white chocolate chips on top, if desired.
  1/2 cup chopped pistachios
• Arrange on the cookie sheet and bake at 350°F for 7-9 minutes or until the tops no longer look glossy.
• Allow the cookies to cool for 5 minutes on the pan before moving to a cooling rack.
• Store in an airtight container on the counter for 3-5 days. Enjoy!

Nutrition

Calories: 122kcal | Carbohydrates: 22g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 9mg | Sodium: 62mg | Potassium: 44mg | Fiber: 0.3g | Sugar: 14g | Vitamin A: 13IU | Vitamin C: 0.04mg | Calcium: 23mg | Iron: 1mg

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The post Pistachio Pudding Cookies appeared first on Cookies for Days.

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

1. 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! 
2. 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. 
3. 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.
4. 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. 
5. 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

How to make Chocolate Eclairs

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

Other Treats to Love

• Homemade Maple Donuts
• Chocolate Chip Pie
• Crave Rockstar Cookie

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Best Recipe for Chocolate Eclairs

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!

Course Dessert

Cuisine American

Keyword chocolate eclairs

Prep Time 1 hour hour

Cook Time 40 minutes minutes

Servings 24 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.

Nutrition

Calories: 191kcal | Carbohydrates: 23g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 47mg | Sodium: 103mg | Potassium: 62mg | Fiber: 0.2g | Sugar: 18g | Vitamin A: 275IU | Vitamin C: 0.03mg | Calcium: 28mg | Iron: 0.4mg

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The post Chocolate Eclairs Recipe appeared first on Cookies for Days.