These chewy Oatmeal Cranberry Cookies are the perfect addition to your Christmas cookie trays! These cookies are made with rolled oats and dried cranberries, flavored with warm vanilla and cinnamon, and topped with a sweet white chocolate drizzle!

For more oatmeal cookie inspiration, check out my Double Chocolate Oatmeal Cookies, Peanut Butter Oatmeal Chocolate Chip Cookies, or my Oatmeal Butterscotch Cookies.

There’s something undeniably festive about the blend of oatmeal, cranberries, and white chocolate!

Oatmeal cookies are some of my favorites — I love their chewy texture! This trio captures the essence of the winter holidays, making these cookies an instant hit during the festive season.

The dried cranberries and white chocolate drizzle in this recipe elevate a traditional oatmeal cookie to something even more special for the holidays.

They’re perfect for family gatherings during the holiday season, impromptu bake sales, or that cookie exchange you’ve been looking forward to!

Ingredients Needed:

• Unsalted Butter: adds flavor and creates a tender texture. Make sure it’s at room temperature before you begin mixing.
• Brown Sugar: gives the cookies a molasses-rich sweetness and contributes to the cookie’s chewy texture.
• Egg: the binding agent that helps hold all the ingredients together.
• Vanilla Extract: gives the cookies a classic, warm flavor.
• Oats: large rolled oats, or Old Fashioned Oats, give these cookies their oaty substance and flavor with a chewy and hearty texture. I don’t recommend swapping for quick oats but they could be used in a pinch.
• Flour: use all-purpose flour for the primary structure of the cookie. I’ve made these with 100% whole wheat flour as well!
• Baking Powder & Baking Soda: leavening agents that help the cookies rise and spread.
• Salt: enhances the flavors of the other ingredients. If using salted butter, adjust the amount.
• Cinnamon
• Dried Cranberries
• White Chocolate
• Oil: to mix with the melted chocolate to make a smooth drizzle topping.

How to Make Chewy Oatmeal Cookies with White Chocolate and Cranberries

This recipe is quick and easy to make, ready in just 20 minutes! Full instructions are included in the recipe card below.

1. Beat butter and sugar: Beat butter and sugar until light and fluffy.
2. Mix in egg and vanilla: Add the egg and vanilla extract and beat just until smooth.

3. Add dry ingredients: Make cookie dough by adding in the oats, flour, baking powder, baking soda, and salt, and beat until combined.
4. Add cranberries, and bake cookies: Stir in the dried cranberries, then place dough balls on a baking tray and bake. Decorate with a drizzle of melted white chocolate, if desired.

How do I store Oatmeal Cranberry Cookies?

Store Oatmeal Cranberry Cookies once they have cooled to room temperature in an airtight container or in a Ziploc bag on the counter for up to 7 days. For maximum freshness, I recommend moving them to the freezer after 2-3 days.

Can I freeze Oatmeal Cranberry Cookies?

Yes, freezing your festive cookies is a great way to prep ahead for the busy holiday season!

Once the cookies have cooled to room temperature, store them in a freezer-safe container. You can simply place them in a freezer-safe container once they are completely cooled and place them in the freezer. They won’t stick together and you can grab however many you need at once.

You can defrost to eat or eat them frozen!

Can I freeze Oatmeal Cranberry Cookie Dough Balls?

You can freeze the unbaked cookie dough balls instead in order to bake them fresh later. Simply flash-freeze the cookie dough balls on a lined baking sheet, then put the frozen dough balls in a freezer bag in the freezer for up to 2 months. You can then bake them fresh from frozen, adding a couple of minutes to the baking time!

Tips and Notes

• Mixing ingredients. When making cookie dough, you’ll achieve the best results by using a stand mixer with a paddle attachment or a large mixing bowl with an electric mixer.
• Do not overbake. Be careful to avoid overbaking your cookies, as this will result in tough, dry cookies instead of soft and chewy. It’s okay for the cookies to be slightly glossy in the center when you pull them out!
• Cool cookies before decorating. Make sure the cookies have cooled fully to room temperature before adding any decorative drizzle, as any heat from the cookie will melt the topping and keep it from setting.

White Chocolate Cranberry Oatmeal Cookies Variations

• Add in some nuts. Add in some crushed peanuts, chopped macadamia nuts, or crushed pecans for a nutty flavor and crunchy texture.
• Mix in chocolate chips. Try adding in some white chocolate chips or dark chocolate chips to the cookie dough to give bursts of sweetness throughout the cookies.
• Ice the cookies. Instead of a white chocolate drizzle, you can top the cookies with a simple powdered sugar and water glaze drizzle, or even just a dusting of powdered sugar.

Serving Suggestions

Make these cookies for a holiday cookie tray alongside my Chocolate Crinkle Cookies, Christmas Sugar Cookies, my Best Snickerdoodle Recipe, or try one of my other favorite 31 Christmas Cookie Recipes!

These chewy cookies pair perfectly with a glass of cold milk or hot coffee for an afternoon pick-me-up, or you could try my Cold Brew Coffee for something a bit different.

More Delicious Christmas Cookie Recipes to Try

Fall/Winter

Grandma’s Sour Cream Sugar Cookies

Desserts

Brown Sugar Pecan Cookies Recipe + VIDEO

Desserts

Frosted Lemon Sour Cream Sugar Cookies

Desserts

Chocolate Sour Cream Sugar Cookies Recipe

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Oatmeal Cranberry Cookies

These chewy Oatmeal Cranberry Cookies are the perfect addition to your Christmas cookie trays! These cookies are made with rolled oats and dried cranberries, flavored with warm vanilla and cinnamon, and topped with a sweet white chocolate drizzle!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 18 cookies

Calories 208cal

Author Ashley Fehr

Ingredients

Oatmeal Cranberry Cookies

• ¾ cup unsalted butter room temperature
• 1 cup brown sugar (packed) 200-220 grams
• 1 large egg
• 1 tablespoon vanilla extract
• 1 ½ cups large rolled oats
• 1 ¼ cups all purpose flour (or sub whole wheat)
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon cinnamon (optional)
• 1½-2 cups dried cranberries

White Chocolate Drizzle (optional)

• ¼ cup white chocolate chips or chopped white chocolate
• 1 teaspoon oil

US Customary – Metric

Instructions

Oatmeal Cranberry Cookies

• Preheat the oven to 350 degrees F and line three baking sheets with parchment paper.
• In a large bowl with an electric mixer, beat butter and sugar on medium-high until light and fluffy, about 2-3 minutes.
• Add the egg and vanilla and beat just until smooth.
• Add the oats, all-purpose flour, baking powder, baking soda, and salt, and beat until combined. Stir in dried cranberries (you can start with 1½ cups and add an extra ½ cup if you prefer).
• Drop 2 tablespoons of dough (I use a 2 tablespoon cookie scoop; they will be too sticky to roll) onto parchment paper 2-3 inches apart (I do 6 per pan). If you like thinner, chewier cookies, press the cookie dough balls down slightly with your hand.
• Bake at 350 degrees F for 9–10 minutes, until the edges are just beginning to brown and the centers are almost set but still a bit glossy in the middle—they will continue to set as they rest. Don’t overbake!
• Let the freshly baked cookies sit on the baking tray for 5–10 minutes before putting them on a wire rack to cool completely.

White Chocolate Drizzle (optional)

• In a small microwave-safe bowl, combine chocolate and oil.
• Microwave on 50%–70% power in 30-second intervals, stirring each time, until melted.
• Place in a Ziploc plastic bag, snip a tiny bit off the corner of the bag, and drizzle over the tops of the cookies as desired once they have fully cooled.

Notes

Ingredients and Substitutions:

• Butter: you can use unsalted or salted butter here. If using salted butter, you can reduce the salt or keep it all if you like a salty bite to your cookies.
• Oats: I like to use rolled or large flake oats for texture, but this recipe will also work with quick oats or instant oats.
• Flour: when making these for my family, I always use whole wheat flour because, honestly, no one will ever know the difference! You can use either or a combination.
• Cinnamon: ½ teaspoon won’t make these very spicy but will add a nice warmth. You can increase or omit according to your preferences.
• Cranberries: you can substitute the cranberries with raisins or other dried fruit, or reduce to 1-1½ cups and add ½-1 cup white chocolate chips.

Storage

• Store: Store Oatmeal Cranberry Cookies once they have cooled to room temperature in an airtight container or in a Ziploc bag on the counter for up to 7 days.
• Freezing Cookies: Once the cookies have cooled to room temperature, store them in a freezer-safe container. Put parchment paper between each layer to keep them from sticking together, and keep them in the freezer for up to 2 months. Defrost at room temperature when you’re ready to serve them again.
• Freezing Cookie Dough: Flash-freeze the cookie dough balls on a lined baking sheet, then put the frozen dough balls in a freezer bag in the freezer for up to 2 months. You can then bake them fresh from frozen, adding a couple of minutes to the baking time!

Nutrition

Calories: 208cal | Carbohydrates: 32g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 29mg | Sodium: 104mg | Potassium: 73mg | Fiber: 1g | Sugar: 19g | Vitamin A: 250IU | Vitamin C: 0.02mg | Calcium: 25mg | Iron: 1mg

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This easy Chai Cookies Recipe are soft and chewy, made with a homemade chai spice blend and coated with cinnamon sugar. They’ll quickly become a new favorite fall cookie recipe!

These Chai Cookies combine two of my favorite things: cookies and warm chai spices!

There are a lot of spices needed to make a truly delicious chai mix, but the effort is worth it (and you can sub in a prepared mix if you have one!).

Filled with all the delicious fall flavors, these chai sugar cookies are perfect for cozy nights by the fire with a cup of your favorite chai tea!

They’re made with a cinnamon sugar coating, like in my Snickerdoodle Recipe, for even more spiced goodness.

Whether you’re a huge chai fan or just looking for the perfect cookie to share with friends and family, this recipe is sure to impress.

Try my Soft Molasses Cookies recipe, Mint Hershey’s Kiss Cookies, Chocolate Crinkle Cookies, or one of these 31 Best Christmas Cookies for more holiday cookie treats!

Ingredients Needed:

• Butter: I use unsalted butter here to better control the salt content in the cookies. Make sure it’s at room temperature before mixing.
• Sugars: white granulated sugar and brown sugar are both used in these chai cookies to give them a great texture, color, and depth of flavor. We’ll use the white sugar for the coating too.
• Oil: a neutral flavored oil like canola oil or vegetable oil will help keep the cookies moist.
• Egg: to bind the ingredients.
• Vanilla: vanilla extract blends well with the spices, adding a sweet warmth to the cookies as well.
• Flour: all-purpose flour is perfect here. I haven’t tried this recipe with other types of flour.
• Cream of Tartar: a fool-proof way of giving these cookies their chewy texture (you can skip if you don’t have any).
• Baking Soda: to help the cookies rise slightly to be light and fluffy.
• Spices: use a combination of ground ginger, ground cinnamon, ground cloves, cardamom, ground nutmeg, and allspice for the chai flavor. You’ll need cinnamon for the coating too. You can swap this out with 1.5 teaspoons chai spice mix.

How to Make Homemade Chai Cookies

This recipe comes together easily! Full instructions are included in the recipe card below.

1. Beat butter, sugars, and oil: Beat the butter, sugars, and oil together.
2. Add egg and vanilla: Add the egg and vanilla extract, and beat until combined.

3. Mix in the dry ingredients: Add the flour, cream of tartar, baking soda, ginger, cinnamon, cloves, cardamom, nutmeg, and allspice.
4. Scrape sides of bowl: Be sure to scrape down the sides of the bowl with a spatula to ensure you’re using all the ingredients.

5. Coat dough balls in cinnamon sugar: Make cookie dough balls and roll them into a cinnamon-sugar mix.
6. Place on sheet and bake: Place 6 dough balls on each cookie sheet, and bake.

How do I store Chai Cookies?

Once your cookies have cooled to room temperature, store them in an airtight container or in a Ziploc bag on the counter for up to 7 days.

Can I freeze Chai Cookies?

Yes! Freezing these Chai Cookies is a great way to get a head start on your holiday treat prep.

Once the cookies have cooled to room temperature, store them in a freezer-safe container with parchment paper between each layer to keep them from sticking together. They’ll last in the freezer for up to 2 months. Defrost at room temperature when you’re ready to serve them again.

Alternatively, you can make the cookies up to the point of baking them and freeze the unbaked cookie dough balls. Simply flash-freeze the cookie dough balls on a lined baking sheet, then put them in a freezer bag in the freezer for up to 2 months. You can then bake them fresh from frozen, adding a couple of minutes to the baking time!

Tips and Notes

• Get the correct measurements. Use a digital kitchen scale to measure your dry ingredients for the most accuracy with this recipe, where needed. Measuring spoons are fine for measuring out the spices.
• Mixing tools. Use a stand mixer with a paddle attachment if you have one, or a large mixing bowl with an electric mixer, to mix your cookie dough efficiently.
• Cookie scoop. I like to use a 2 tablespoon cookie scoop for most cookies! I love that they all come out the same size.

Chai Sugar Cookie Recipe Variations

• Taylor Swift Chai Cookies. If you’re a Taylor Swift fan (or if you keep up with TikTok), you’ll have no doubt seen Taylor Swift’s Chai Cookies. Simply make an eggnog glaze to finish off these cookies instead of the cinnamon sugar coating I’ve used here to get the same effect.
• Add chocolate. Add some white chocolate chips to the dough for a chocolatey twist on this chai sugar cookie.

Serving Suggestions

These cookies pair perfectly with a glass of cold milk or a hot cup of chai tea on a cold, wintery day!

​Try my Caramel Frappuccino, Slow Cooker Cranberry Apple Cider, or my Slow Cooker Pumpkin Spice Latte for more fall-flavored drinks to go with these cookies.

More Easy Holiday Cookie Recipes to Try

Fall/Winter

Grandma’s Sour Cream Sugar Cookies

Desserts

Brown Sugar Pecan Cookies Recipe + VIDEO

Desserts

Frosted Lemon Sour Cream Sugar Cookies

Desserts

Chocolate Sour Cream Sugar Cookies Recipe

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Chai Cookies Recipe

This easy Chai Cookies Recipe are soft and chewy, made with a homemade chai spice blend and coated with cinnamon sugar. They'll quickly become a new favorite fall cookie recipe!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 13 minutes minutes

Total Time 28 minutes minutes

Servings 24 servings

Calories 118cal

Author Ashley Fehr

Ingredients

Chai Cookies

• ½ cup unsalted butter room temperature
• ½ cup granulated sugar 100 grams
• ½ cup brown sugar 100 grams
• 1 tablespoon oil I use canola oil
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all purpose flour fluffed and levelled* (260 grams)
• 1 teaspoon cream of tartar
• ½ teaspoon baking soda
• ½ teaspoon ground ginger
• ½ teaspoon ground cinnamon
• ⅛ teaspoon ground cloves
• ⅛ teaspoon cardamom
• ⅛ teaspoon ground nutmeg
• ⅛ teaspoon allspice

Cinnamon Sugar

• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon

US Customary – Metric

Instructions

• Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.
• In the bowl of a stand mixer, or in a large bowl with an electric mixer, beat the butter, sugars and oil on high until light and creamy (about 2-3 minutes).
• Add the egg and vanilla extract, and beat until combined.
• Add the flour (be sure to fluff it or weigh it!), cream of tartar, baking soda, ginger, cinnamon, cloves, cardamom, nutmeg and allspice and beat on medium speed until combined, scraping down the sides as necessary.
• In a small bowl, combine the sugar and cinnamon for the Cinnamon Sugar.
• Roll the cookie dough into 1″ cookie dough balls and roll them in cinnamon sugar. Place 12 of the dough balls on each cookie sheet.
• Bake for 8-10 minutes, until slightly puffed but not browned, they may have a slight sheen but not be gooey in the middle. Remove from the oven and allow to cool on the baking sheet for 10 minutes before removing to a cooling rack.

Notes

Ingredients and Substitutions:

• Butter: salted or unsalted butter will work just fine here!
• Flour: be sure to fluff or weigh the flour — this will help you to get thick, chewy cookies that are not thin or dry.
• Cream of Tartar: this helps to give the cookies a great chewy texture. You can omit if you must but I really recommend trying it!
• Spices: the spice list is long because we are essentially making our own chai spice. You can substitute this with 1½ teaspoons of prepared chai spice mix, or reduce or increase the spices according to your tastes. These cookies have a mild spice flavor, so there is room to add more if you like a really strong chai flavor.

Storage

• Storage: Once your cookies have cooled to room temperature, store them in an airtight container or in a Ziploc bag on the counter for up to 7 days.
• Freeze Cookies: Once the cookies have cooled to room temperature, store them in a freezer-safe container with parchment paper between each layer to keep them from sticking together. Defrost at room temperature when you’re ready to serve them again. 
• Freeze Cookie Dough Balls: Make the cookies up to the point of baking them, and freeze the unbaked cookie dough balls. Simply flash-freeze the cookie dough balls on a lined baking sheet, then put them in a freezer-bag in the freezer for up to 2 months. You can then bake them fresh from frozen, adding on a couple of minutes to the baking time!

Nutrition

Calories: 118cal | Carbohydrates: 18g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 28mg | Potassium: 43mg | Fiber: 0.4g | Sugar: 10g | Vitamin A: 129IU | Vitamin C: 0.01mg | Calcium: 9mg | Iron: 1mg

The post Chai Cookies Recipe appeared first on The Recipe Rebel.

These Cranberry Bliss Bars are made with a blondie base, with cranberries and white chocolate chips, they’re topped with a sweet cream cheese frosting and white chocolate drizzle! A Starbucks Copycat Recipe, they’re perfect for the holiday season!

This easy Cranberry Bliss Bars recipe (a Starbucks copycat!) is always a huge hit on our holiday cookie trays!

The best thing about homemade Christmas recipes though, is that you can make them any time of year.

While most have to wait to enjoy these seasonal Starbucks treats, we have them whenever we want!

We love baking up a batch as soon as the weather starts to cool off, or even on a rainy summer day.

They’re also great for giving as edible gifts, though I won’t blame you if they don’t actually make it to your friend’s house…

Try my Seven Layers Magic Bars, Cream Cheese Brownies, Cherry Cheesecake Brownies, my Millionnaire Shortbread recipe, and these Caramel Nut Bars for more dessert bar ideas!

Ingredients Needed:

• Brown Sugar: brown sugar (packed) adds more richness and flavor than white granulated sugar.
• Salted Butter: use salted butter in this recipe for the base and topping, as it helps enhance the flavors.
• Egg: to bind the ingredients of the blondie together.
• Vanilla Extract: adds a warm, sweet flavor to the blondies and the cream cheese frosting.
• Flour: use all-purpose flour for these bars.
• Salt: helps to enhance the flavors in the bar base and the frosting.
• Cranberries: dried cranberries add flavor and texture to these bars in the blondies, and on top of the frosting.
• White Chocolate Chips: use white chocolate chips to add sweetness through the bars, and then melt some to drizzle on top of the bars.
• Cream Cheese: use your favorite brand of cream cheese. Full-fat cream cheese will give you the creamiest flavor and texture in the frosting, but low-fat cream cheese will work too.
• Powdered Sugar: to add sweetness and substance to the cream cheese frosting.

How to Make Starbuck’s Cranberry Bliss Bars

This recipe is quick and easy to make! Full instructions are included in the recipe card below.

1. Whisk sugar and butter: Combine brown sugar and melted butter. Whisk until smooth.
2. Add egg, vanilla, and salt: Next, add the egg, vanilla, extract, and salt and whisk until combined.

3. Mix in flour: Add flour, and stir just until combined.
4. Add add-ins: Gently stir the cranberries and white chocolate chips into the base of the bars.

5. Put in pan and bake: Spread mixture into prepared pan and bake until a toothpick comes out clean in the center.
6. Add topping and chill: Spread frosting over the cooled bars and sprinkle with dried cranberries. Chill and serve.

Homemade Cranberry Bliss Bars FAQs

Tips and Notes

• Electric Mixer. You can use an electric mixer to make these bars, but you’ll want to use a rubber spatula or wooden spoon to gently stir in the cranberries and chocolate chips.
• Cutting the bars. Be sure to let the bars cool completely or chill before cutting them. This will help them hold their shape better.

Copycat Starbucks Cranberry Bliss Bars Variations

• Mix up the fruit. You can substitute dried cherries, or even raisins, for the cranberries. Any dried fruit would work, chopped into small enough pieces.
• Use another chocolate. You can use any kind of chocolate for these bars. Try milk chocolate or semi-sweet chocolate for a different flavor. You can also use small chunks of chocolate instead of chocolate chips in the bars too.
• Add other flavors. Add a swirl of caramel or raspberry jam before chilling the bars for an extra layer of flavor!

Serving Suggestions

Serve a delicious Cranberry Bliss Bar with a hot cup of coffee or tea for an afternoon pick-me-up!

These bars make the perfect addition to your holiday cookie trays alongside my No Bake Mint Chocolate Bars, Peppermint Bark, and my Triple Chocolate Raspberry Brownies!

More Amazing Recipes for Dessert Bars

Desserts

Peppermint Bark Fudge

Bars & Squares

Cranberry Bliss Bars

Fall/Winter

Cranberry White Chocolate Fudge

Desserts

Pecan Pie Bars

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Cranberry Bliss Bars

These Cranberry Bliss Bars are made with a blondie base, with cranberries and white chocolate chips, they're topped with a sweet cream cheese frosting and white chocolate drizzle! A Starbucks Copycat Recipe, they're perfect for the holiday season.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 16 bars

Calories 292cal

Author Ashley Fehr

Ingredients

Cranberry Bliss Bars

• 1 cup brown sugar packed
• ½ cup salted butter melted
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup all purpose flour 130 grams
• ¼ teaspoon salt
• 1 cup dried cranberries
• ½ cup white chocolate chips

Frosting

• ½ cup white chocolate chips
• ½ package cream cheese
• ¼ cup salted butter
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• ⅛ teaspoon salt
• ¼ cup dried cranberries

US Customary – Metric

Instructions

Blondies

• Preheat oven to 350 degrees F. Line an 8×8″ pan with foil or parchment and spray with nonstick spray.
• In a large bowl, combine brown sugar and melted butter. Whisk until smooth.
• Add the egg, vanilla, and salt, and whisk until combined.
• Add flour and salt, and stir just until combined.
• Stir in the cranberries and white chocolate chips. Spread into the prepared pan or cookie sheet and bake for 20–22 minutes, until a toothpick comes out clean in the center. Set aside to cool completely.

Frosting

• In a small bowl, melt white chocolate in the microwave on medium-high heat in 30-second intervals, stirring each time until smooth. Set aside.
• In a large mixing bowl, beat cream cheese and butter until smooth.
• Add powdered sugar, vanilla extract, and most of the white chocolate (leave about a tablespoon to drizzle on top).
• Spread frosting over the cooled bars. Sprinkle with dried cranberries, and drizzle the remaining white chocolate over the top.
• Chill for 1 hour, or until frosting and chocolate are set. Slice and serve.

Video

Notes

Ingredients and Substitutions:

• Butter: I use salted butter when baking, but unsalted butter works just fine. If you are using unsalted butter, you could increase the added salt by ⅛ teaspoon to compensate if desired. 
• Flour: I use all-purpose flour in this recipe, but whole wheat flour works just as well. You can combine the two or use 100% whole wheat flour.
• White chocolate: I have the best luck melting white chocolate chips in the microwave rather than on the stovetop. If you can adjust the temperature of your microwave to 50–60%, that is even better. Heat in small increments and stir each time; don’t overheat it or it will burn!
• Optional add-ins: a touch of orange zest, orange extract, or almond extract would be great in here!

Frosting swap: 

This cream cheese frosting does not set firmly like a traditional buttercream, so I would avoid stacking them unless frozen and store them in the fridge or freezer. If you prefer a firmer frosting, try this Soft Frosted Sugar Cookies frosting recipe.

Storage

• Store: Store your Cranberry Bliss Bars in an airtight container or covered in plastic wrap on the counter for up to 3 days or in the refrigerator for up to a week.
• Freeze: Freeze these bars before adding the frosting and any toppings! Wrap them in plastic wrap, or put them in a freezer-safe container with parchment paper between each layer, and freeze for up to 3 months. Allow them to defrost at room temperature before adding the frosting.

Nutrition

Calories: 292cal | Carbohydrates: 38g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 44mg | Sodium: 164mg | Potassium: 80mg | Fiber: 1g | Sugar: 31g | Vitamin A: 381IU | Vitamin C: 0.1mg | Calcium: 47mg | Iron: 1mg

The post Cranberry Bliss Bars appeared first on The Recipe Rebel.

This Cranberry Bacon Cream Cheese Appetizer has the perfect combination of sweet and savory flavors, with cream cheese, smoky bacon, caramelized onions, tart cranberries, balsamic vinegar and a bit of coffee to balance all the flavors. The perfect holiday appetizer!

This Cranberry Bacon Cream Cheese Appetizer is easy to make but has such an impressive presentation.

It’s the perfect appetizer for your holiday spread or even for a fancy dinner party!

Made by topping a large block of cream cheese with a delicious bacon and cranberry mixture that’s so addictive, it’s such a delicious combination.

This is one of my favorite easy appetizer recipes, it takes just 20 minutes to make, and can be served with just about anything, from crackers to veggies!

If you love cream cheese appetizers, try my cream cheese balls for something a bit different! This classic Cheese Ball recipe is a great savory appetizer for a crowd during the holiday season, while my Snickers Cheese Ball is a great option for dessert.

Ingredients Needed:

• Bacon: use your favorite kind of bacon for this recipe. I usually use thick cut!
• Onion and Garlic: use freshly minced garlic and fresh onion for a great savory flavor base for the topping.
• Cranberries: dried cranberries and cranberry juice add sweet and tart flavors as well as a great texture to the topping.
• Seasonings: use salt and freshly cracked black pepper to enhance the flavors, with some red pepper flakes on top for a spicy kick.
• Brown Sugar: helps caramelize and sweeten the topping.
• Balsamic Vinegar: adds a burst of tangy sweetness to the topping.
• Coffee: use hot or cold coffee, so save some from your morning brew.
• Cornstarch: a little bit of cornstarch will make the topping a bit thicker.
• Cream Cheese: full-fat cream cheese will give you the flavor and texture you want, but use whichever brand you prefer. You can also use light cream cheese.
• Garnish: top with fresh parsley and fresh cranberries as desired. Serve with Ritz crackers or your favorite kind of crackers on the side for dipping!

How to Make Easy Cranberry Cream Cheese Dip

This recipe is quick and easy to make. Full instructions are included in the recipe card below.

1. Cook bacon: In a medium saucepan, cook the bacon until nicely browned.
2. Remove bacon: Remove the bacon from the pan, putting it into a bowl lined with a paper towel to drain.

3. Sauté: Sauté the onion in the bacon fat and add the garlic.
4. Add remaining ingredients: Add the bacon back to the pan with dried cranberries, cranberry juice, brown sugar, balsamic vinegar, coffee, and red pepper flakes. Cook together, stirring often, until thickened slightly. Then, set it aside to cool to room temperature.

5. Thicken: Whisk together some cranberry juice and cornstarch, then stir it into the sauce until thickened. Season with salt and pepper to taste.
6. Assemble appetizer: Place the cream cheese block on a serving platter, then spread the cooled cranberry bacon mixture over the top of the cream cheese and serve with crackers.

Bacon Cranberry Cream Cheese Appetizer FAQs

Tips and Notes

• Use high-quality cream cheese. As it’s the base of the dip, you’ll want to make sure you use good-quality cream cheese for the best flavor.
• Blend it into a dip. You can serve this appetizer as I have, as a block with a topping, or you can blend it together to make a flavorful cream cheese dip that is great for serving with crackers, veggie sticks, or even tortilla chips! Simply stir the cream cheese in a large bowl to break it down, adding some milk if needed to thin it out, and mix in the bacon cranberry topping.
• For a lighter texture, you can whip the cream cheese with some cream or a bit of sour cream, or purchase a tub of plain whipped cream cheese. Spread it onto a serving plate and top with the bacon jam.

Cranberry Bacon Cream Cheese Appetizer Variations

• Cranberry sauce. I love serving this cream cheese appetizer with fresh cranberries on the side for an extra burst of color, but fresh cranberry sauce will work well too!
• ​Adding spice. The red pepper flakes add a bit of spice to this appetizer, but you can add some chopped jalapeño chile or hot sauce to add even more spice if you want.

Serving Suggestions

Serve this amazing appetizer as the center of your Christmas Day starter, or serve it with some of my other appetizers at a Christmas party.

These Jalapeno Poppers, Pigs in Blankets, and Mozzarella Sticks are also great options alongside this dip or simply make some veggie sticks for a healthier dipping option.

Try some of my Homemade Breadsticks or my No Knead Artisan Bread for dipping instead of crackers if you prefer something a bit heartier!

More Holiday Appetizers to Try

Appetizers

Cranberry and Bacon Cream Cheese Appetizer

Appetizers

Baked Brie Bites

Appetizers

Cheese Ball recipe

Appetizers

Bacon Wrapped Smokies

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Cranberry and Bacon Cream Cheese Appetizer

This Cranberry Bacon Cream Cheese Appetizer has the perfect combination of sweet and savory flavors, with yummy cream cheese, smoky bacon, sweet and tart cranberries, with some balsamic vinegar and coffee in the mix for extra flavor! 

Course Appetizer

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 12 servings

Calories 119cal

Author Ashley Fehr

Ingredients

Cranberry Bacon Topping:

• ½ lb bacon (chopped) 7-8 slices
• ½ medium onion (finely chopped)
• 2 cloves garlic (minced)
• ½ cup dried cranberries
• ⅓ cup + 3 tablespoons cranberry juice (divided)
• ¼ cup brown sugar
• 1 tablespoon balsamic vinegar
• 1 tablespoon brewed coffee (hot or cold) – optional
• ¼ teaspoon red pepper flakes
• 1 tablespoon corn starch
• salt and fresh cracked pepper to taste

Cream Cheese Appetizer:

• 1 package cream cheese
• fresh parsley and cranberries for garnish as desired
• crackers for serving

US Customary – Metric

Instructions

• In a medium saucepan, cook the bacon until nicely browned. Remove from the pan with a slotted spoon.
• In bacon fat, cook the onions over medium heat until translucent. Add garlic and cook about a minute until fragrant.
• Add bacon back to the pan along with cranberries, ⅓ cup cranberry juice, brown sugar, balsamic vinegar, coffee and red pepper flakes.
• Cook over medium heat, stirring often, for about 15-20 minutes until thickened slightly — there shouldn't be much excess grease when it is done cooking, so be sure not to cut this cook time too short. If there is a lot of excess, you can dab with a paper towel if desired. Set aside to cool to room temperature or refrigerate.
• Whisk together 3 tablespoons cranberry juice and corn starch. Stir into sauce until thickened. Season with salt and pepper to taste.

Cream Cheese Appetizer

• Unwrap cream cheese and place on a serving platter.
• Spread cooled cranberry bacon topping over the top of the cream cheese and serve with crackers. (*Note: you can make ahead and refrigerate up to 1 day).

Notes

Ingredients and Substitutions:

*There are not a lot of substitutions I can offer for this recipe because each change will affect the consistency and flavor of the topping. You don’t want it to become too sticky and hard, or too runny. 

• Coffee: the coffee helps to balance out the flavors and the sweetness. You can omit if you prefer and swap with water.
• Cream cheese: you can easily use light or dairy-free cream cheese instead.

Storage:

• Store: You can store leftovers in an airtight container in the fridge for a week or so. If you aren’t planning on serving it straight away, store the cream cheese block and the topping seperately. Top the cream cheese and garnish just before serving.
• Freeze: I wouldn’t recommend freezing the cream cheese block, though you can prep the bacon cranberry topping ahead of time and freeze it for up to 1 month. Let it defrost fully, and reheat it to thicken it again if needed. Then, let it cool before adding it to the top of the fresh cream cheese block and serve.

Nutrition

Calories: 119cal | Carbohydrates: 11g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 13mg | Sodium: 128mg | Potassium: 63mg | Fiber: 0.4g | Sugar: 9g | Vitamin A: 23IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 0.2mg

The post Cranberry and Bacon Cream Cheese Appetizer appeared first on The Recipe Rebel.

These delicious Pecan Pie Bars are the ultimate fall treat for the holidays! With a thick, buttery shortbread crust and a rich pecan pie filling on top, they are every pecan pie lover’s dream!

Looking for more? Try these 15 Easy Thanksgiving Desserts!

Pecan Pie Bars are a bar version of the traditional pecan pie, a beloved Southern favorite dessert, especially in the cooler months (I’m looking at you, thanksgiving dessert!).

​This classic dessert is easier to make than you think, so if it’s your first time at this endeavor, don’t be shy!

Ready in just 45 minutes, they’re quick and easy to make.

These bars are also perfect for making ahead and freezing, so you can get a head start on making your Thanksgiving treats, giving you more time to enjoy your guests.

With the best flavors of classic pecan pie, these delicious bars are perfect for your Thanksgiving dessert table or your cookie exchange during the holidays!

If you love these nutty, gooey pecan pie bars, you’ll love my Brown Sugar Pecan Blondies, Butter Tarts, Seven Layers Magic Bars, and Cranberry Caramel Bars!

Ingredients Needed:

• Butter: use salted butter for the shortbread crust and the pecan pie filling to enhance the flavors.
• Flour: all-purpose flour works best here, but you can try it with other types of flour if you need to. Whole wheat flour would also work well!
• Sugar: use white granulated sugar for the shortbread base and dark brown sugar to make the sweet filling.
• Corn Syrup: use dark corn syrup for the best results here, but light corn syrup will work if you have it instead.
• Eggs: to help thicken and set the pie filling.
• Vanilla: use vanilla extract to add a sweet, warm flavor.
• Salt: enhances the sweet and nutty flavors.
• Pecans: use whole or chopped pecans, depending on what you prefer.

How to Make Easy Pecan Pie Bars

This pecan pie bar recipe is easy to make, and they’re ready in under an hour! Full instructions are included in the recipe card below.

1. Make shortbread: Combine butter, flour, and sugar for the crust with a mixer or pastry cutter until crumbly.
2. Put it in pan and bake: Press firmly into the bottom of the prepared pan and bake until slightly puffed and dry.

3. Mix pecan filling: In a medium bowl, mix the brown sugar, corn syrup, melted butter, eggs, vanilla, and salt.
4. Add pecans: Stir the pecans into the filling mix.

5. Assemble pecan bars: Pour the filling over the shortbread crust and bake again.
6. Cool and slice: Let the pecan pie slab cool before slicing it into bars.

Pecan Pie Bars Recipe FAQs

Tips and Notes

• Lining your tray. Lining your tray with parchment paper will make removing the bars easier than if you just greased them with cooking spray or butter. You can use a silicone mat if you prefer.
• Storing the bars. Place a piece of parchment paper between each layer of the bars to prevent them from sticking, especially when freezing them.

Pecan Pie Bar Recipe Variations

• Add some spice: try adding a 1/2-1 teaspoon of ground cinnamon, ¼ teaspoon of nutmeg, all spice, cloves or cardamom for a fall twist.
• Add dried fruit: reduce the nuts to 1 ½ cups and add ½ cup of dried cranberries or raisins for a fun, fruity twist.
• Add other nuts: The crunchy, nutty pecans are one of my favorite things about these bars!

Serving Suggestions

Serve your pecan pie bars on a dessert table with some of my other classic Thanksgiving desserts.

These pecan pie bars are also delicious if heated slightly and topped with a scoop of Homemade Vanilla Ice Cream, Butter Pecan Ice Cream, some heavy cream or Homemade Whipped Cream on top!

Try some of my other favorite fall flavors with these bars, like my Turtle Pumpkin Pie, Cream Cheese Pumpkin Pie, Pumpkin Caramel Pecan Naked Cake, or my Caramel Apple Cheesecake Bars.

More Easy Dessert Bars To Try

Desserts

Peppermint Bark Fudge

Bars & Squares

Cranberry Bliss Bars

Fall/Winter

Cranberry White Chocolate Fudge

Desserts

Pecan Pie Bars

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Pecan Pie Bars

These delicious Pecan Pie Bars are the ultimate fall treat for the holidays! With a thick, buttery shortbread crust and a rich pecan pie filling on top, they are every pecan pie lover's dream!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 16 bars

Calories 294cal

Author Ashley Fehr

Ingredients

Shortbread crust

• ½ cup salted butter
• 1 cup flour
• ¼ cup granulated sugar

Pecan Pie Filling

• 1 cup brown sugar (packed) 190 grams
• ½ cup dark corn syrup – 165 grams
• ¼ cup salted butter (melted) 56 grams
• 2 large eggs (room temperature)
• 1 teaspoon vanilla
• ½ teaspoon salt
• 2 cups pecans (whole or chopped according to your preference)

US Customary – Metric

Instructions

Shortbread Crust

• Preheat the oven to 350 degrees F and line a 9×9″ baking sheet with parchment paper.
• Combine butter, flour, and sugar for the crust with a mixer or pastry cutter until crumbly (it won’t be a smooth dough but should hold together when you squeeze it – if not, add a tablespoon of water). Press firmly into the bottom of the prepared pan.
• Bake for 10–12 minutes, or until it looks slightly puffed and dry. Remove from oven and let cool slightly while you prepare the filling.

Pecan Pie Bars

• In a medium bowl, whisk together brown sugar, corn syrup, melted butter, eggs, vanilla, and salt. Stir in the pecans.
• Pour the filling over the baked crust and continue baking for 20–25 minutes, just until the filling is set (a slight jiggle in the center is all right, as they will set as they cool).
• Let it cool completely before slicing. I like to refrigerate for a few hours before slicing to get clean edges.

Video

Notes

Ingredients and Substitutions:

• Shortbread Crust: I have not tested this recipe with any other crust, but I imagine it would work great in mini tart shells or even a graham cracker crust.
• Corn Syrup: Don’t know it — the corn syrup here serves a purpose! Corn syrup (just like in my Butter Tarts recipe, keeps the filling from crystallizing as it bakes. If you prefer not to use it, I suspect you could halve the filling from my Butter Tart Squares recipe and use that instead — it uses vinegar to prevent crystallization instead of corn syrup. 
• Salted Butter: If you only have unsalted butter, no biggie. Just swap it and continue with the recipe. Dairy-free hard margarine (not spreadable!) can also be swapped in both instances for a dairy-free dessert.
• Pecans: feel free to toast the pecans for extra flavor if you prefer! I like to use whole or coarsely chopped pecans because I love the look and texture. If you like, you can chop them into smaller pieces.

Storage

• Store: Cover your pecan pie bars in plastic wrap, or put them in an airtight container in the refrigerator for up to 1 week.
• Freeze: Cover the tray of pecan pie bars twice in plastic wrap, or put slices in a freezer-safe container or freezer bags in the freezer for up to 3 months. Defrost overnight in the refrigerator then bring them to room temperature before serving them.

Nutrition

Calories: 294cal | Carbohydrates: 33g | Protein: 3g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 43mg | Sodium: 169mg | Potassium: 93mg | Fiber: 1g | Sugar: 25g | Vitamin A: 303IU | Vitamin C: 0.1mg | Calcium: 29mg | Iron: 1mg

The post Pecan Pie Bars appeared first on The Recipe Rebel.

This delicious Honey Balsamic Pork Tenderloin is perfect for a fancy dinner party, but it’s quick enough for a simple weeknight dinner too! It’s always a hit when I serve it, with a perfect balance of sweet, savory, tangy, and spicy flavors!

Honey Balsamic Pork Tenderloin is always a huge hit in my household!

You really can’t beat juicy pork that’s tender and has the perfect balance of sweet and tangy flavors.

It’s so versatile, you can serve this pork with rice, potatoes, or even buttered noodles, and any kind of vegetable, too.

With just 15 minutes of prep time, this recipe is perfect for busy weeknights and feeds the entire family in less than an hour!

Try my Sweet and Sour Pork, Smothered Pork Chops, Baked Pork Chops, and this Honey Garlic Pork Tenderloin Recipe.

Ingredients Needed:

• Pork: you will need two 1-pound pork tenderloins, trimmed, for this recipe, which will make about 8 servings.
• Pork Seasoning: use a combination of seasoned salt and garlic powder to season the pork before adding the balsamic glaze.
• Balsamic Vinegar: for the base of the balsamic sauce, giving a bright and tangy depth of flavor.
• Honey: sweet honey pairs well with the balsamic vinegar to balance out the flavors.
• Broth: a low-sodium chicken broth or vegetable broth works best for this recipe and allows you to better control the salt content.
• Ketchup: adds some sweetness and a mild tomato flavor to the sauce.
• Brown Sugar: use packed brown sugar to make the glaze sweeter and encourage it to caramelize slightly in the oven.
• Worcestershire Sauce: adds an unbeatable umami flavor to the glaze that balances the sweetness well.
• Cornstarch: to thicken the sauce.
• Garlic: fresh garlic that you mince yourself will give you a superior flavor here.
• Seasoning: use salt, black pepper, and red pepper flakes to enhance the flavors of the glaze and add a spicy kick!

How to Make Honey Balsamic Pork Tenderloin

1. Prepare the pork: Trim the pork tenderloins, then season and place them in the baking dish.
2. Make balsamic mixture: Whisk together balsamic vinegar, honey, broth, ketchup, brown sugar, Worcestershire sauce, cornstarch, garlic, salt, pepper, and pepper flakes.

3. Pour glaze over pork: Pour the glaze over and around the tenderloin in the baking dish.
4. Bake: Bake the pork, then let it rest before serving.

Honey Balsamic Pork Tenderloin Recipe FAQs

Tips and Notes

• Meat thermometer. Using an instant-read thermometer is the best way to check if your meat is thoroughly cooked and good for consumption.
• Good-quality ingredients. I’d recommend always using good-quality ingredients, to achieve the best flavor and nutritional value.

Honey Balsamic Pork Tenderloin Variations

• Change up the protein. The balsamic sauce tastes amazing with pork, but you could try different cuts of pork like pork chops, pork steaks, or pork roasts. You could also try other meats, like turkey, chicken, or ham. The cook time will vary depending on the cut of meat used.
• Cook it differently. Check out my Air Fryer Pork Tenderloin, Instant Pot Pork Tenderloin with Garlic Herb Rub, and Slow Cooker Pork Tenderloin with Glaze to see how you can cook your pork tenderloin in different ways!

Serving Suggestions

This tender pork goes perfectly with a variety of side dishes to make a complete meal.

Try some Instant Pot Jasmine Rice on the side with this Spinach Apple Salad, some Roasted Vegetables, Green Beans with Bacon, Honey Glazed Carrots, or my Garlic Parmesan Scalloped Potatoes and Carrots.

We love to have some bread on the side, too, try my Mom’s Homemade Buns, Homemade Crescent Rolls, or my classic Garlic Bread!

For more side dish recipes that work well with pork, check out my 25 Easy Sides for Pork Chops!

More Delicious Pork Recipes To Try

Dinner

Easy Lasagna Recipe

Dinner

Pasta Fagioli (Pasta Fazool)

Dinner

The BEST Crock Pot Pulled Pork

Dinner

Juicy & Flavorful Smothered Pork Chops

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Honey Balsamic Pork Tenderloin

This delicious Honey Balsamic Pork Tenderloin is perfect for a fancy dinner party, but it's quick enough for a simple weeknight dinner too! With a perfect balance of sweet, savory, spicy, and tangy flavors, it's always a hit!

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 8

Calories 261cal

Author Ashley Fehr

Ingredients

• 2 pork tenderloins (1 lb each trimmed)
• 2 teaspoons seasoned salt
• 2 teaspoons garlic powder
• 1 cup balsamic vinegar
• ½ cup honey
• ¼ cup chicken or vegetable broth
• ¼ cup ketchup
• ¼ cup packed brown sugar
• 2 tablespoons Worcestershire sauce
• 2 tablespoons corn starch
• 2 cloves minced garlic
• ¾ teaspoon salt
• ½ teaspoon black pepper
• ⅛ teaspoon red pepper flakes

US Customary – Metric

Instructions

• Preheat the oven to 400 degrees F and lightly grease a 9×13″ baking dish.
• Trim the pork tenderloins, rub them with seasoning salt and garlic powder, and place them in the prepared baking dish.
• In a medium bowl, whisk together balsamic vinegar, honey, broth, ketchup, brown sugar, Worcestershire sauce, corn starch, garlic, salt, pepper, and pepper flakes.
• Pour over and around the tenderloin in the baking dish.
• Bake for 20-30 minutes, until a meat thermometer reads an internal temperature of 145 degrees F.
• Remove the dish from the oven and let the pork rest for 10 minutes before slicing it into pork medallions for serving.

Video

Notes

Ingredients and Substitutions:

• Pork tenderloin: this method and sauce would work well with a variety of meats but I have not tested them all. If you want to try it, I’d love to hear how it goes in the comments!
• Balsamic vinegar: obviously the balsamic is central to this recipe and I do not recommend replacing it with another vinegar.
• Brown sugar and honey: the honey is also central to this recipe, but you can use all brown sugar or all honey here as well. You could also try swapping one with maple syrup.
• Ketchup: I know, I know. But ketchup adds acidity, sweetness, spicy and flavor in one convenient package!
• Red pepper flakes: the red pepper flakes add spice but don’t make it spicy, I promise!

Storage: 

• Store: Store this dish in an airtight container in the refrigerator for 2-3 days. Allow it to cool to room temperature before putting it in the fridge.
• Freeze: Store leftovers in the freezer for up to 4-6 months. I’d recommend putting a piece of parchment paper between each tenderloin slice to prevent them from sticking together. Thaw overnight in the fridge, then warm either in the microwave, on the stovetop, or in the oven until heated through.

Nutrition

Serving: 150grams | Calories: 261cal | Carbohydrates: 34g | Protein: 24g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 74mg | Sodium: 996mg | Potassium: 582mg | Fiber: 0.2g | Sugar: 31g | Vitamin A: 52IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 2mg

The post Honey Balsamic Pork Tenderloin appeared first on The Recipe Rebel.

Homemade Apple Crisp is made with a sweet fresh apple filling and a crunchy streusel crumb topping made with crispy oats, brown sugar, and cinnamon for a deliciously warming sweet treat! It’s the perfect dessert during the fall or cold winter months, especially when served with a scoop of my homemade vanilla ice cream!

Apple Crisp is probably our favorite fall dessert here at The Recipe Rebel!

It’s just hard to beat that soft, gooey fruit filling with the crunchy streusel — pair it with half-melted vanilla ice cream and it’s a dreamy combo!

Of course, you can enjoy it any time of the year and I love using this streusel recipe to make Peach Crisp, Strawberry Rhubarb Crisp or Rhubarb Crisp or even Pineapple Crisp! It’s so easy to mix and match the fruit you have for the filling.

The classic combination of apples and cinnamon is what makes this comforting dessert perfect for fall — the smell that comes out of the oven when it is baking is one of my favorite in the world!

This recipe, made with simple ingredients and just a couple of easy steps, takes just under an hour to make.

It’s perfect for dessert during the week, after dinner parties, and even for the holidays (with a great option to make it ahead of time)! 

Try my Apple Crisp Cheesecakes, Overnight Apple Crisp French Toast, Baked Maple Glazed Apple Crisp Doughnuts, Maple-Glazed Apple Crisp Cookies, or these Apple Crisp Blondies for more delicious Apple Crisp flavors.  

Ingredients Needed:

• Apples: I use tart apples for this recipe for that classic crisp apple flavor, but you can use any kind of apples. 
• White Sugar: White granulated sugar adds sweetness to the apple filling. 
• Cornstarch: to thicken the apple mixture as it bakes for a thick and juicy filling. 
• Cinnamon: ground cinnamon will add a deliciously spiced warmth to the dessert. 
• Oats: rolled oats will give the crumble topping a great texture and also crisp up better than other types of oats. You can substitute for quick oats in a pinch.
• Flour: use all-purpose flour or whole wheat flour, depending on your preference. 
• Brown Sugar: lightly packed brown sugar sweetens the crisp topping. 
• Butter: cold butter will work well to bind the crispy topping and help it bake. 

How to Make Apple Crisp

This recipe is quick and easy! Full instructions are included in the recipe card below.

1. Combine crisp topping ingredients: Add oats, flour, brown sugar, and cold butter to a bowl.
2. Make topping: With a pastry cutter, fork, or even your hands, mix the topping ingredients until combined.

3. Mix apple filling ingredients: Stir together apples, white sugar, cornstarch, and cinnamon until the apples are coated.
4. Add topping and bake: Crumble the oat mixture over the fruit in the pan and press down slightly. Bake for 40-50 minutes, and serve warm.

Apple Crisp FAQs

Apple Crisp Variations

• Mix up the fruit. You can easily use different kinds of fruit or berries to change the flavor of this classic dessert. Try peaches like in my Peach Crisp or mixed berries with apples, pears, or rhubarb. 
• Add flavor. Add some extra warmth with nutmeg or vanilla extract. Or add some lemon juice or zest to the fruit filling for a burst of fresh citrus flavor. 
• Keep the peel. I often peel and chop my apples for Apple Crisp, but you can leave the peel on. It’ll save you time and add more nutrients, but the texture will differ slightly. 

Serving Suggestions

Serve your Apple Crisp hot or cold with a dollop of ice cream or Homemade Whipped Cream on the side for extra sweetness!

Try my Coffee Ice Cream, Butter Pecan Ice Cream, or this No Churn Turtle Ice Cream! 

Serve this dessert for your holiday dessert table with some other apple desserts like Apple Spice Cake, Cinnamon Apple Muffins, my Perfect Apple Pie, or this Caramel Apple Icebox Cake. 

See more dessert recipes!

Desserts

French Silk Pie (easy method)

Appetizers

Cream Cheese Fruit Dip

Fall/Winter

Easy Cinnamon Roll Casserole recipe (7 ingredients!)

Fall/Winter

Oatmeal Cranberry Cookies

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Easy Apple Crisp Recipe

Homemade Apple Crisp is made with a sweet fresh apple filling and a crunchy streusel crumb topping made with crispy oats, brown sugar, and cinnamon for a deliciously warming sweet treat! It's the perfect dessert during the fall or cold winter months, especially when served with a scoop of my homemade vanilla ice cream!

Course Dessert

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 8 servings

Calories 361cal

Author Ashley Fehr

Ingredients

• 8 cups peeled, chopped, tart baking apples (about 6 apples)
• ½ cup granulated sugar (100 grams)
• 2 tablespoons corn starch
• ½ teaspoon ground cinnamon
• 1½ cups rolled oats
• ½ cup flour all purpose (or whole wheat)
• ½ cup brown sugar (lightly packed)
• ½ cup cold butter, cubed

US Customary – Metric

Instructions

• Preheat oven to 350 degrees.
• In a 3 quart baking dish (9×9 or 9×13 will both work — 9×13" will bake a little more quickly), stir together apples, sugar, corn starch and cinnamon until apples are coated.
• In a medium bowl, combined oats, flour, brown sugar and cold butter with a pastry cutter, fork or even your hands, until combined. It should resemble cookie dough when done and easily hold together when pressed.
• Crumble oat mixture over fruit in pan and press down slightly.
• Bake for 40-50 minutes, until oats are golden brown and filling is thick and bubbly at the edges.
• Serve warm with ice cream or as desired.

Video

Notes

Ingredients and Substitutions:

Apples: I like to use granny smith apples when possible but any firm baking apple will work: Honeycrisp, Fuji, Gala work as well.

Cinnamon: I added just a bit of cinnamon to this recipe so that it wasn’t overpowering. If you really like cinnamon, you can increase to 1 teaspoon or add some in the topping as well. 

Oats: I prefer rolled oats for texture but quick oats will work in a pinch. Steel cut oats will not work in this recipe.

Flour: almost any kind of flour will work here, even gluten free! Gluten free oat flour would be my first choice for making this recipe gluten free. 

 

 

Nutrition

Calories: 361cal | Carbohydrates: 61g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 98mg | Potassium: 219mg | Fiber: 5g | Sugar: 39g | Vitamin A: 422IU | Vitamin C: 6mg | Calcium: 32mg | Iron: 1mg

The post Easy Apple Crisp appeared first on The Recipe Rebel.

This easy Beef Enchiladas recipe is so packed with flavor, it’s always a hit with my family! Made with lean ground beef, onions, peppers, homemade red enchilada sauce, Monterey Jack cheese, and all the classic flavors you love in Mexican food, they’re healthy AND comforting. 

Of course, I love my classic Easy Chicken Enchiladas with shredded chicken. 

For a bit of a change, we make these easy ground beef enchiladas, and they always go so quickly!

The sauce I’ve used is based on my Easy Enchilada Sauce, so check that post out for more info and ideas on how to use it for other things, too. 

These beef enchiladas means dinner for the whole family is ready in just one hour, so it’s great for busy weeknights. 

This easy dinner recipe is also great for making ahead, as you can freeze your enchiladas before or after baking.

If you love Mexican food like we do, check out my Chicken Enchilada Casserole, Slow Cooker Three Bean Beef Chili, and this Mexican Shepherd’s Pie. 

Ingredients Needed:

• Tomatoes: use canned crushed tomatoes with no added salt for the base of the sauce. You want smooth crushed tomatoes — not chunky.
• Seasoning: a combination of garlic powder, cumin, onion powder, dried oregano, salt, and chipotle powder (or smoked paprika) is all you need for this enchilada sauce. 
• Brown Sugar: this helps to balance out the spices.
• Beef: use lean ground beef for the best flavor. You can also sub in ground turkey or chicken.
• Veggies: onions and green bell peppers add a great savory flavor to the meat mixture. Feel free to experiment and add in extra if you prefer!
• Black Beans: adds protein and a great texture to the enchilada filling. 
• Tortillas: use flour or corn tortillas, or gluten-free tortillas if you prefer. If you’re using corn tortillas, you may want to warm them before rolling.
• Cheese: Monterey Jack cheese is great in these enchiladas, but you can use your favorite kind.
• Garnish: pico de gallo salsa, sour cream, cilantro, lime wedges, or chopped green onions for garnish as desired.

How to Make Beef Enchiladas

This recipe is easy to make! Full instructions are included in the recipe card below.

1. Make enchilada sauce: Combine tomatoes, water, garlic, cumin, onion powder, oregano, salt, and chipotle powder. Taste and adjust to your preferences, adding some brown sugar if needed.
2. Cook beef and veg: Cook the ground beef until browned, along with the onion and peppers, until the vegetables have softened.
3. Add sauce and beans: Stir in some of the enchilada sauce and the black beans.
4. Assemble enchiladas: Divide the beef mixture and some of the cheese between the tortillas and roll them up tightly.
5. Put in dish: Spread some sauce onto the bottom of the casserole dish. Place the enchiladas in the dish.
6. Add sauce: Top with sauce and remaining cheese and bake.

Beef Enchiladas FAQs

Tips and Notes

• Cheese. Try buying a block of cheese that you can grate yourself for the best flavor. Pre-shredded cheese tends to be coated in a floury substance and doesn’t melt as well.
• Onions. I tend to use a white onion here, but you can use a red onion for a slightly milder flavor if you prefer. 
• Yield. This recipe will make 8 enchiladas, you can increase the yield by adding veggies, rice, or more proteins into the filling, or you can double up the recipe and bake two batches!

Beef Enchiladas Variations

• Mix up the meat. These enchiladas would be delicious with ground pork, ground turkey, or shredded chicken.
• Add protein. Use more meat for each of the enchiladas to get more protein, or add more beans like pinto beans, refried beans, white beans, or even lentils. 
• Vegetarian. Make vegetarian enchiladas by omitting the meat and just using beans, veggies, and rice for the filling. 
• Rice. Make the beef filling go further by adding some cooked rice to it. 
• Spice it up. Add some more spice by using cayenne pepper, hot sauce, red pepper flakes, or diced jalapenos in the enchiladas.

Serving Suggestions

These Beef Enchiladas are a great one-dish meal, filled with protein, nutrients, and great flavor. 

We always like to have a bit of something extra on the side though, so try my Air Fryer Green Beans, Corn on the Cob, or Air Fryer Broccoli for more color and nutrients. 

Serve some rice on the side, if you haven’t added any to the enchiladas. Any rice will work well, like my Instant Pot Brown Rice, Instant Pot Jasmine Rice, or Mexican rice for more flavor. 

More Mexican-Inspired Recipes to Try

Dinner

Easy Taco Soup recipe

Breakfast

Breakfast Taco Bites

Dinner

Slow Cooker Chicken Tacos Recipe

Dinner

Mango Salsa Chicken and Rice

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Beef Enchiladas recipe

This easy Beef Enchiladas recipe is so packed with flavor, they're always a hit with my family! Made with lean ground beef, onions, peppers, homemade red enchilada sauce, Monterey Jack cheese, and all the classic flavors you love in Mexican food, they're healthy AND comforting. 

Course Main Course

Cuisine American, Mexican

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 8 enchiladas

Calories 374cal

Author Ashley Fehr

Ingredients

Enchilada Sauce

• 28 oz canned crushed tomatoes 798 ml, no salt added
• ½ cup water
• 1 tablespoon garlic powder
• 1 teaspoon cumin
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon chipotle powder you can substitute smoked paprika
• brown sugar

Beef Enchiladas

• 1 lb lean ground beef
• 1 medium onion (diced)
• 1 green bell pepper (diced)
• 1 cup black beans (rinsed and drained)
• 8 medium flour or corn tortillas ( about 7" in diameter)
• 3 cups shredded Monterey Jack cheese
• pico de gallo salsa, sour cream, cilantro, lime wedges for garnish as desired

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F and lightly grease a 9×13″ baking dish.
• In a medium bowl, stir together all ingredients for enchilada sauce: tomatoes, water, garlic, cumin, onion powder, oregano, salt, and chipotle powder. Taste and adjust to your preferences. Add 1 teaspoon of brown sugar to balance the acidity of the tomatoes if needed.
• Add ground beef, onion and peppers to a large skillet over medium-heat. Cook, stirring often, until beef is browned and vegetables have softened. Stir in ¾ cup enchilada sauce and beans.
• Assemble the enchiladas: Spread 1 cup of sauce at the bottom of the casserole dish.
• Microwave tortillas for 30 seconds or until warm. This makes them more pliable.
• Divide the beef mixture and half of the cheese between 8 tortillas and roll up tightly. Place in prepared pan.
• Top with sauce (you may not use it all — use as much as you like!) and remaining cheese.
• Bake for 20-25 minutes until cheese is melted and sauce is bubbly.
• Top with preferred garnishes and serve.

Notes

Ingredients and Substitutions:

• Enchilada sauce: you can substitute the homemade enchilada sauce with roughly 3-4 cups of store-bought sauce.
• Ground beef: if you use regular ground beef, you may want to use a paper towel to absorb some of the fat in the pan before adding the enchilada sauce. You can also swap the beef for ground pork, chicken or turkey if you prefer. 
• Beans: you can omit the beans if you don’t like them, but I find you don’t really notice them once everything is cooked together, and they add a ton of protein and fibre!
• Tortillas: I use flour tortillas but corn tortillas would make this recipe easily gluten-free. 
• Cheese: I love Monterey Jack in enchiladas but you can also use Mozzarella or Cheddar if that’s what you have on hand.

Storage:

• Store: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven covered in foil or in the microwave.
• Freeze: Freeze beef enchiladas in a freezer bag or a freezer-safe container for up to 1 month. Defrost thoroughly in the refrigerator and heat through in the microwave or oven until piping hot.

 

Nutrition

Calories: 374cal | Carbohydrates: 26g | Protein: 27g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 73mg | Sodium: 940mg | Potassium: 630mg | Fiber: 4g | Sugar: 7g | Vitamin A: 639IU | Vitamin C: 22mg | Calcium: 413mg | Iron: 4mg

The post Beef Enchiladas recipe appeared first on The Recipe Rebel.

Cinnamon, sugar, and butter just make everything better, am I right?

We love a traditional cinnamon roll, especially as the days get cooler and all you want is some fresh, hot, sugary bread straight from the oven to warm you up!

I’ve already shared the BEST Cinnamon Buns recipe with you, but I just love these little bites.

This is one of the easiest recipes I’ve made for cinnamon roll treats, so it’s a win-win!

This easy treat is perfect for the holidays, to have them as part of your sweet breakfast spread, or just to snack on!

These bites are very similar to what I use in my Monkey Bread recipe, except the balls are cooked in one layer and there’s no yeast required (less waiting!).

Not using yeast in this recipe means this biscuit dough comes together in 5-10 minutes max, but the flavor and texture are still amazing. 

You can even make the dough balls the day before, quickly finish them up, and bake them fresh in the morning. 

All of this gives you more time for sleeping and spending time with family on busy holiday mornings, with a warm, cinnamon treat for all your not-so-hard work.

That sounds like a pretty good deal to me

If you love the delicious cinnamon flavors here, you’ll love my Maple Glazed Apple Crisp Cinnamon Buns and this Healthier Cinnamon Roll Baked Pancake with Maple Cream Cheese Syrup. 

Ingredients Needed:

• Flour: all-purpose flour, whole wheat flour, or a mix of both will all work well too. 
• Baking Powder: a quick-rising agent that will work fast so these bites are on your plate promptly!
• Salt: to enhance the warm, sweet flavors in these sweet treats. 
• Butter: unsalted butter is best in this recipe. Make sure it’s cold from the fridge before using it for the biscuits. You’ll need to melt some for the cinnamon sugar coating. 
• Milk: whole milk, lower-fat milk, or even dairy-free milk is fine here to help bind the biscuit dough and the glaze. 
• Sugar: use a mix of brown and granulated sugar to get a slightly caramelized flavor for the coating. 
• Cinnamon: ground cinnamon is the star of the show here.
• Icing Sugar: icing sugar, or powdered sugar, is the base of the sweet glaze. 

How to Make Cinnamon Roll Bites

This recipe couldn’t be easier! Full instructions are included in the recipe card below.

1. Make the dough: stir together the dry ingredients, then add the butter until crumbly. Add just enough liquid so the dough comes together.
2. Make cinnamon sugar: In a medium bowl, combine brown sugar, granulated sugar, and cinnamon. 
3. Coat dough balls in the melted butter, then coat them in the cinnamon sugar mixture, and place them in the pie plate.
4. Bake. Bake until the biscuits are cooked and the butter/sugar mixture is bubbling in the bottom of the pan. Drizzle with glaze before serving.

Cinnamon Roll Bites FAQs

Tips and Notes

• Aluminum Foil: If you’re using a pie plate smaller than 10″, place a piece of tin foil in the oven under the plate to catch any possible drips.
• Yield: A single batch will make around 25 bites. You can double it to make enough for a larger crowd, but make sure the dough is the right consistency before making the dough balls. 

Cinnamon Roll Bites Variations

• Biscuit dough. You can use store-bought biscuit dough for this recipe if you prefer. It’s an even quicker, easy way to make them, you don’t need to make any changes to the recipe!
• Flour. I’ve made this recipe with 100% whole wheat flour before, and it turns out great! It’s a great way to add more fiber. 
• Dairy-Free. You can easily make these Cinnamon Roll Bites dairy-free. Simply swap the butter for non-dairy margarine and the milk for almond or oat milk.
• Flavor the glaze. Add some vanilla extract, lemon juice, or orange juice to the glaze to give it more flavor. 

Serving Suggestions

Serve these yummy cinnamon bites with a Cold Brew Coffee or a Peppermint Mocha Recipe for a sweet breakfast or afternoon pick-me-up. 

You can even have these cinnamon roll bites for a delicious dessert. Serve them warm and gooey with a scoop of ice cream. Try my Butter Pecan Ice Cream or this Homemade Vanilla Ice Cream. 

More Easy Dessert or Sweet Breakfast Recipes to Try

Desserts

Baked Lemon Blueberry Donuts

Desserts

Lemon Blueberry Cream Cheese Coffee Cake Recipe

Breakfast

Cinnamon Roll Bites

Breads

Cream Cheese-Filled Blueberry Lemon Bread + RECIPE VIDEO

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Cinnamon Roll Bites

These Cinnamon Roll Bites are the easiest way to get that amazing cinnamon roll flavor, and they're ready from scratch in just 40 minutes! They're a delicious treat, perfect for an indulgent breakfast on Christmas morning, or a yummy pick-me up in the afternoon!

Course Breakfast, Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 10 servings

Calories 302cal

Author Ashley Fehr

Ingredients

Biscuit Dough

• 2 cups flour (whole wheat, all purpose, or a mix)
• 1 tbsp baking powder
• ¼ tsp salt
• ½ cup cold butter
• ¾-1 cup cold milk

Cinnamon Sugar Coating

• 3 tablespoons brown sugar
• 2 tablespoons granulated sugar
• 1 teaspoon cinnamon
• ½ cup butter, melted

Glaze

• ⅓ cup icing sugar
• 1-2 tbsp milk just enough to bring the glaze together

US Customary – Metric

Instructions

• In a large bowl, combine flour, baking powder, and salt.
• Cut the butter into cubes and add them to the bowl. Cut in the butter with a pastry cutter or fork until butter is in pea-sized pieces.
• Stir in the milk gradually, adding just enough so that the dough comes together. Bring the dough together in a ball with your hands (if you accidentally add too much milk and it becomes sticky, just add a little more flour).
• Preheat oven to 350 degrees F. Lightly grease a 10-inch pie plate or baking dish, or line it with a piece of parchment paper.
• In a medium bowl, combine brown sugar, granulated sugar, and cinnamon. Roll the dough into 1″ balls. Dip the balls in the remaining melted butter, coat them in the cinnamon sugar mixture, and place them in the pie plate.
• Drizzle the melted butter over the dough balls in the pan. Bake for 20-25 minutes until the biscuits are cooked and the butter/sugar mixture is bubbling in the bottom of the pan.
• Make the glaze by combining the icing sugar and milk in a small mixing bowl.
• Remove the balls from the oven and allow them to cool slightly before drizzling the glaze over the balls. Serve hot or cold.

Video

Notes

*Note that you will likely have some excess cinnamon sugar, but I’d rather have a little too much than too little. Therefore, the nutrition information will be reduced slightly per portion in reality.

Storage & Make Ahead

Make Ahead: Wrap the little balls of unbaked dough tightly in plastic wrap and store them in the refrigerator for up to one week. You can also freeze the dough balls in the pan. Once frozen, they can be stored in a Ziploc bag for easier storage. Keep frozen for up to 3 months, then let thaw on the counter in a single layer for at least 30 minutes to 1 hour before baking as directed. You may need to increase the cooking time by up to 5 minutes.

Store: Keep cinnamon roll bites in an airtight container on the counter for 2 days or in the refrigerator for up to 7 days. Make sure they’re fully cooled to room temperature before storing them.

Freeze: Put cooled cinnamon roll biscuit bites on a tray and flash-freeze them. Then put the bites into a Ziploc bag or freezer-safe container and freeze them for up to 3 months.

Nutrition

Calories: 302cal | Carbohydrates: 31g | Protein: 3g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 214mg | Potassium: 190mg | Fiber: 1g | Sugar: 11g | Vitamin A: 605IU | Vitamin C: 0.01mg | Calcium: 90mg | Iron: 1mg

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This easy Skillet Cookie recipe makes a giant, melty chocolate chip cookie that’s baked in a cast iron skillet! Pile on the ice cream and dig in for a perfect dessert to share for any occasion!

An ooey-gooey Skillet Cookie is every cookie lover’s dream.

With a soft and melty chocolate chip center and perfectly golden brown crispy edges, this giant cookie is so delicious!

Topped with a scoop of ice cream, this is one of my favorite desserts.

This easy dessert is totally customizable by using your favorite chocolate chip cookie recipe or adding in your favorite chocolate candies. 

You could even make it with store-bought cookie dough to save you some time.

It’s best enjoyed fresh, but you can make the dough ahead and freeze it to bake fresh when you’re ready for a chocolatey treat!

If warm, melty chocolate is the way to your heart (like it is to mine), you’ll love my other gooey chocolate desserts like my Grandma’s Hot Fudge Sundae Cake, Mocha Chocolate Mug Cake, Flourless Chocolate Lava Cakes.

What is a skillet cookie?

If you came here because you’re wondering what on earth a skillet cookie is, get ready! 

Because things this glorious and delicious don’t happen every day

A cast-iron skillet cookie is simply one great, big, giant chocolate chip cookie baked in a cast-iron skillet.

With this skillet chocolate chip cookie, the center is going to be a little gooey while the edges are crispy.

It’s a great dessert to eat right out of the pan while it’s still warm.

For more chocolate chip cookie desserts, try my Mom’s Chocolate Chip Cookies, this No Bake Cookie Dough Cheesecake, or this No Bake Cookie Dough Ice Cream Cake!

Ingredients Needed:

• Butter: use unsalted butter to better control the salt content in these cookies. Let it come to room temperature to help it mix in more easily with the sugars.(*see notes below)
• Brown Sugar: packed brown sugar will add a caramel sweetness to this giant cookie. 
• Granulated Sugar
• Egg: to bind the ingredients and help the cookie rise. 
• Vanilla Extract: adds a warm, subtle flavor to the cookie.
• Flour: I’ve used all-purpose flour for this skillet cookie. Make sure it’s fluffed and leveled when you measure it out. You can also swap for an equal amount of whole wheat flour for a high-fibre treat.
• Baking Soda: use baking soda as a quick-rising agent — this ensures it is fluffy but also golden on the edges.
• Salt: to enhance all the flavors.
• Chocolate: use semi-sweet chocolate chips or a bar of chocolate that you can cut into chunks, depending on how much melty chocolate you want throughout the cookie. 

How to Make a Skillet Cookie

This recipe is easy to whip up! Full instructions are included in the recipe card below.

1. Cream butter and sugar: Beat butter and sugars together until fully creamed.
2. Add egg and vanilla: Add in the egg and vanilla extract, mixing to incorporate.
3. Add dry ingredients: Add flour, salt, and baking soda, and mix until completely combined.
4. Bake with chips on top: Stir in chocolate chips, and spread evenly into the prepared skillet. Bake until edges are crispy and the center is just set.

Skillet Cookie FAQs

Tips and Notes

• Flour: You can use all whole wheat flour to make this a whole-grain, high-fiber treat. You can also use all-purpose gluten-free baking flour or gluten-free oat flour (ideally it should be weighed; use 125 grams). 
• Chocolate: ¾ cup is a lot of chocolate. If you prefer less melty chocolate in your skillet cookie, reduce it to ½ cup.
• Serving It Hot: The cast iron retains heat well, so unless you want it piping hot, you’ll want to leave it to cool for a bit before serving it. If I’m making this for my kids, I’ll leave it out for 30 minutes before serving it to them. 
• Cookie Dough: I’ve based this skillet cookie recipe on my Mom’s Chocolate Chip Cookies. If you’re really in a hurry and don’t want to bother, you can easily swap out your favorite store bought brand and no one will know!

Skillet Cookie Variations

• Peanut Butter Flavor. Try adding in chopped peanut butter cups and Reese’s pieces for a chocolate peanut butter cookie—you could even drizzle the top with warmed peanut butter before serving!
• Minty Flavor. Stir in some chopped Andes Mints, After Eights, or Junior mints along with the chocolate chips and serve with mint chocolate chip ice cream.
• Chocolate. Substitute the regular chocolate chips for white chocolate chips, chopped candy bars, M&Ms, or baking chips.
• Nuts. Add some chopped nuts like peanuts, macadamia nuts, or pecans for a nutty flavor and extra texture. 
• Salt. Add some sea salt to the top of the cookie before serving to balance out the sweet flavors. 
• Mini skillet cookies. Use a smaller skillet or ramekins to make individual mini-skillet cookies. If using a 6-inch pan, you may need up to 25 minutes of baking time; if you’re using individual skillets or ramekins, you may only need 12–15 minutes.

Serving Suggestions

​Serve slices of your skillet cookie warm or cold, with a glass of cold milk, or a cup of hot coffee for a dessert or snack. 

Add a dollop of Homemade Whipped Cream, or scoops of ice cream like my Homemade Vanilla Ice Cream, or Coffee Ice Cream for a more decadent dessert. 

Drizzle the cookie with melted chocolate, caramel sauce, or hot fudge sauce for added sweetness and flavor. 

More Delicious Cookie Recipes to Try

Fall/Winter

Oatmeal Cranberry Cookies

Desserts

Chai Cookies Recipe

Cookies

Chocolate Mint Cookies

Christmas

Toffee Shortbread Cookies

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Skillet Cookie

This easy Skillet Cookie recipe makes a giant, melty chocolate chip cookie that's baked in a cast iron skillet! Pile on the ice cream and dig in for a perfect dessert to share for any occasion!

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 419.22cal

Author Ashley Fehr

Ingredients

• ½ cup unsalted butter melted*
• ¼ cup packed brown sugar
• 2 tablespoons granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• ¾ cup + 2 tablespoons all purpose flour fluffed and levelled
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup chocolate chips or chunks

US Customary – Metric

Instructions

• Preheat the oven to 350 degrees and lightly grease a 6-8″ cast iron skillet.
• In a medium bowl with an electric mixer, or in the bowl of a stand mixer, beat butter and sugars together until creamed, about 3-4 minutes.
• Add in the egg and vanilla extract, mixing to incorporate.
• Add flour, salt, and baking soda, and mix on low until completely combined.
• Stir in chocolate and spread evenly into the prepared skillet (feel free to throw some extra chocolate chunks on top!).
• Bake at 350 degrees F for 20-22 minutes or until edges are crispy and center is just set (NOTE: if using a 6-inch pan, you may need up to 25 minutes of baking time; if you’re using individual skillets or ramekins, you may only need 12-15 minutes).
• Let the cookie skillet cool slightly before topping with ice cream and serving.

Notes

No Electric Mixer: *I have updated this recipe from the original to make it even gooey-er, with more chocolate and a chewier texture. Originally, this recipe used melted butter and was stirred together with a spoon. I have had better results with room-temperature butter and an electric mixer, but you can still melt the butter and use a spoon if you don’t have an electric mixer.

Ingredients and Substitutions:

Flour: you can use all whole wheat flour to make this a whole grain, high-fibre treat. You can also use an all purpose gluten-free baking flour or gluten-free oat flour (ideally it should be weighed — use 113-125 grams)
Chocolate chips: feel free to swap with another flavor of chips or use chopped chocolate. ¾ cup is a lot of chocolate — if you prefer less melty chocolate in your skillet cookie, reduce to ½ cup.

Storage:

• Store Skillet Cookie: Store your skillet cookie in an airtight container or covered in foil at room temperature for 2-3 days.
• Store Cookie Dough: Store unbaked cookie dough covered in plastic wrap in the refrigerator for up to 3 days before baking it fresh!
• Freeze Skillet Cookie: Freeze skillet cookies in individually sliced portions. Once the cookie slices have cooled completely, wrap them individually in plastic wrap and store them in a freezer-safe container or in freezer bags in the freezer for up to 3 months. Defrost in the refrigerator before reheating or enjoying cold.
• Freeze Cookie Dough: Freeze the chocolate chip cookie dough in a Ziploc bag for up to 3 months, then defrost fully and bake it fresh when you need it.

Nutrition

Calories: 419.22cal | Carbohydrates: 59.48g | Protein: 5.01g | Fat: 18.04g | Saturated Fat: 10.92g | Cholesterol: 74.8mg | Sodium: 250.76mg | Potassium: 58.55mg | Fiber: 1.24g | Sugar: 40.13g | Vitamin A: 464.34IU | Calcium: 50.59mg | Iron: 1.66mg

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