French Silk Pie is chocolatey, rich, and as the name suggests – silky! Fluffy chocolate filling is piled high atop a no-bake chocolate pie crust! Sweetened whipped cream and chocolate shavings are the crowning glory on this no bake pie.

If you’re loving this recipe, be sure to also whip up a Chocolate Peanut Butter Pie, Chocolate Cream Pie or my favorite Homemade Dark Chocolate Pudding Pie.

Between the chocolate crust, rich chocolate filling and gorgeous garnishes, there’s a whole lot to love in every bite of this no bake pie recipe.

French Silk Pie is one of my favorite desserts to enjoy a big slice of. I’m a huge chocolate lover! If you are too, then you’ll also fall in love with this classic chocolate pie.

But MY French Silk Pie is the recipe you need, because there are no raw eggs and the method is so much simpler than many other recipes.

Plus it yields a smooth and silky, easily sliceable consistency every time.

See how I do it down below!

Why we love it:

• So much chocolate – The thick, silky chocolatey filling is served on top of a chocolate crust. It’s a chocolate lovers dream come true!
• Classic – You’ll find no unnecessary frills in this classic french silk pie. It’s got all of the timeless elements you know and love!
• Simplified – Don’t let the eggs scare you off. I’ve simplified this process (check out my step-by-step photos) to make sure your French Silk Pie is perfect every time — no raw eggs, no tempering required!
• No bake – Isn’t it always nice to not have to preheat your oven? I love this no bake pie recipe!

French Silk Pie Ingredients

• Sugar – Plain white granulated sugar creates just the right amount of sweetness to balance the bitter dark chocolate.
• Dark Chocolate – It’s imperative to use DARK chocolate only. If you use milk or even semi-sweet chocolate, your end results may be way too sweet. French silk pie is supposed to have that signature rich chocolate flavor that comes from using dark chocolate.
• Vanilla Extract – This helps to create more depth to the sweet flavor.
• Chocolate Baking Crumbs – You should be able to find these in the baking aisle of your local grocery store. If you can’t find any, toss some Oreo cookies (without the cream) into a food processor and pulse until fine crumbs form.
• Butter – Unsalted butter is preferred to avoid a salty flavor from forming. Note that the butter should be melted for the crust.
• Cocoa – This enhances the chocolatey flavor in the very best way.
• Eggs – You’ll need 4 eggs for this french silk pie recipe. The eggs help form the custard which is the base for our pie.
• Heavy cream: Some we use to create our custard, and some we whip and fold into our custard to lighten it. Be sure to grab extra if you are making Whipped Cream for the topping!

How to make French Silk Pie

Here’s a quick look at how to make easy french silk pie! Scroll to the bottom of this page for more detailed ingredient measurements and instructions.

• Stir together the crumbs and butter, then press the mixture into a pie dish.
• Whisk together the eggs, sugar, cocoa and 1 cup of cream in a saucepan until smooth.

• Over medium heat, whisk the mixture until thickened.
• Strain the mixture through a sieve over a mixing bowl.

• Stir in the vanilla, butter, and chocolate. Cool until it reaches room temperature and stir occasionally.
• Whip the cream until fluffy.

• Whip the chocolate mixture, then fold the whipped cream into it.
• Spread the filling into the pie dish, then chill in the fridge for at least 6 hours.

Variations and Substitutions

There are so many ways to make this french silk pie recipe even more special! Check out a few of my favorites:

• Make it less chocolatey – This no-bake pie is incredibly rich and chocolatey, but also light and fluffy. If you prefer, you can opt for a milder chocolate flavor by omitting the cocoa powder.
• Make it minty – Add in a teaspoon of mint extract in place of the vanilla for a minty twist.
• Add peanut butter – Add in a tablespoon or two of peanut butter along with the butter for a chocolate peanut butter twist.
• Make it turtle – Spread a layer of toasted, chopped pecans and thick caramel in the bottom of the crust for a turtle french silk pie!
• Add some berries – Top with fresh raspberries, strawberries or mixed berries for a bit of freshness that will complement the rich chocolate perfectly.

How to store French Silk Pie

You can keep this chocolate pie stored in your fridge, in an airtight container, for up to 4 days.

Can I freeze French Silk Pie?

Yes! And this is one of the best things about this chocolate pie recipe, as it’s amazing frozen and thaws perfectly if you prefer to serve it chilled. My husband even prefers this french silk pie frozen!

What is the difference between chocolate pie and french silk pie?

With most chocolate pie recipes, it’s a simple cooked chocolate pudding poured into a pie crust and chilled. Chocolate pie is less, well, silky than french silk pie, and not as light in texture. French silk pie is a little more mousse-light in texture.

You Might Also Like…

Calling all chocolate fanatics! Get your fix with more of my favorite chocolatey recipes:

• Fudgiest and Best Homemade Brownies!
• No Churn Chocolate Ice Cream (so simple)
• Chocolate Trifle — perfect for a potluck!
• The BEST Chocolate Chip Cookies (Mom’s, of course)

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French Silk Pie (the easy way!)

This easy French Silk Pie is made with a fluffy, rich chocolate filling and easy homemade pie crust, topped with sweetened whipped cream and chocolate shavings. Easier than most, and no raw eggs!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 12 servings

Calories 525.03cal

Author Ashley Fehr

Ingredients

Crust

• 2½ cups chocolate baking crumbs (340g)
• ½ cup melted butter

Filling

• 1 ½ cups granulated sugar (300g)
• 4 large eggs (room temperature)
• 2 tablespoons cocoa
• 2 cups heavy cream (30-35% fat, divided)
• 200 grams chopped dark chocolate (I use 2 100 grams dark chocolate bars — about 1 ¼ cup)
• ¼ cup unsalted butter
• 1 teaspoon vanilla extract

US Customary – Metric

Instructions

• To make the crust, stir together chocolate crumbs and butter. Press into a 9" pie plate and up the sides. Set aside.
• In a large saucepan, whisk together sugar, eggs, cocoa and 1 cup cream until smooth.
• Place saucepan over medium heat, stirring constantly, and cook until thickened (you will know when it's thick!).
• Strain through a fine mesh sieve into a large bowl and stir in chocolate, butter and vanilla until smooth.
• Set aside or refrigerate until cooled to room temperature — 1-2 hours on the counter or 30-40 minutes in the refrigerator — stirring occasionally.
• Whip chocolate mixture on high speed until slightly lightened in color — about 5 minutes.
• Whip remaining 1 cup cream until stiff peaks form, and gently fold into chocolate mixture in two batches.
• Spread into prepared pie crust and refrigerate 6 hours or overnight, until set. Garnish with additional sweetened whipped cream before serving if desired.

Video

Notes

This pie is super rich and chocolatey, but still pretty light! If you would like to make it less rich, you have a few options:

• Add an extra ½ cup cream when whipping (for a total of 1.5 cups)
• Reduce the added chocolate to 100-150 grams
• Reduce the granulated sugar to 1 ¼ cup.

I don’t recommend doing all of these things as they will affect the outcome of the pie. The more you change, the less predictable the outcome will be.

Nutrition

Calories: 525.03cal | Carbohydrates: 49.37g | Protein: 4.83g | Fat: 36.3g | Saturated Fat: 20.85g | Cholesterol: 139.41mg | Sodium: 169.55mg | Potassium: 111.02mg | Fiber: 1.19g | Sugar: 38.33g | Vitamin A: 1016.85IU | Vitamin C: 0.24mg | Calcium: 42.47mg | Iron: 0.83mg

The post French Silk Pie (easy method) appeared first on The Recipe Rebel.

This Tuscan Chicken Pasta Bake is cheesy, creamy, and so flavorful! Penne pasta is baked in the best homemade sauce and made hearty with bites of chicken spread throughout. Perfect for those crazy weeknights when you need something comforting and easy!

Enjoy more of my favorite pasta recipes like Three Cheese Gnocchi Bake, Creamy Gemelli Pasta and Orecchiette Pasta with Sausage.

As the weather drops, it’s time to whip out all of our favorite comfort food recipes! This creamy chicken pasta bake is stick-to-your-ribs comforting in the very best way.

It checks all the right boxes – creamy, cheesy, chicken-y, and SO easy. There’s a whole lot to love about this Tuscan chicken pasta!

Why we love it:

• Easy-Peasy – Yes! This recipe really simplifies the process of making homemade pasta sauce. Once you’ve got your sauce, noodles and chicken ready, you just toss it all together and let the oven do the rest of the work for you.
• Cheesy and Creamy – Ingredients like parmesan, mozzarella and heavy cream come together to create the best cheesy flavor and creamy consistency.
• Sneaky Spinach – If you have a picky eater seated at the table, have no fear. The spinach in this pasta bake recipe is so sneaky, they might not even notice it in there!
• It’s make-ahead-able! This recipe can be prepped right up to the point of baking, then refrigerated or frozen until you’re ready to bake it. More on this below 😉

Ingredients Needed for Tuscan Chicken Pasta Bake

• Pasta: It’s best to use a short pasta like penne, fusili or something similar so it really grips the sauce.
• Oil: Use a neutral oil like canola, olive or avocado.
• Chicken: As long as it’s boneless and skinless, it’ll work! Feel free to use either breast or thigh meat.
• Salt and Pepper: Just a few shakes of each, to taste.
• Butter: You can use salted or unsalted depending on what you prefer.
• Sun-Dried Tomatoes: This is what really creates that Tuscan flair! Be sure to thoroughly drain them before chopping.
• Garlic: Fresh garlic is preferred over pre-minced.
• Seasonings: You’ll need a simple medley of Italian seasoning, oregano, and crushed red pepper flakes.
• Broth: Low-sodium chicken broth creates great flavor without adding any more salt.
• Heavy Cream: To maintain that thick and creamy consistency, I don’t recommend swapping this ingredient with any other dairy product. If you must, a lighter cream can work (but the sauce will be thinner) or a lactose-free heavy cream will also work.
• Parmesan Cheese: If possible, try to freshly shred your own parmesan right off the block for the best flavor and texture.
• Mozzarella Cheese: This really seals the deal on that cheesy goodness!
• Fresh Spinach: for color and added nutrition!

How to make Tuscan Chicken Pasta Bake

This pasta bake recipe comes together in no time! Here’s a little sneak peek at the process. Scroll down to the recipe card for more info!

Before you get started, make sure you have all of your ingredients prepared and ready. It’s a fast moving recipe.

• Cook pasta to al dente and add to the baking dish.
• Season your chicken with a little salt and pepper, then toss it into a pan over medium heat and cook until lightly browned on all sides. Remove from the pan and set aside.

• In the same pan, melt some butter and add the sun-dried tomatoes, garlic, and seasonings. Cook for just a minute or two before stirring in the flour and cooking until absorbed.
• Slowly whisk in the broth and heavy cream. Cook until thickened.

• Stir in the parmesan and spinach
• Combine sauce with pasta and chicken in the baking dish. Top with more cheese and bake!

Variations and Substitutions

• Add more veggies: This recipe is pretty versatile. Dress it up even more with some mushrooms, tomatoes, broccoli, kale, or whatever else your heart desires!
• Change up the chicken: If you have any leftover Instant Pot Chicken Breast or Shredded Chicken, this is a great recipe to use it with.
• Broth: You can use vegetable broth instead if preferred. In fact, you can make the whole recipe vegetarian-friendly by omitting the chicken and swapping the broth.

How to store Tuscan Chicken Pasta Bake

Once it’s totally cooled to room temperature, you can store this chicken pasta bake in an airtight container in the fridge for about 2-3 days. Reheat individual portions in the microwave for 30 seconds at a time until warmed all the way through.

Can I make this ahead?

You can easily prep it and freeze it to finish making later!

Prep the recipe up to the point of baking, then cover with plastic wrap or tin foil. Refrigerate up to 4 days before baking!

Can I freeze Tuscan Chicken Pasta Bake?

Yes, definitely! High fat dairy always freezes best, so I would avoid freezing this if you swap out the heavy cream.

Assemble the casserole as instructed, but without the cheese topping. Do not bake. Once it’s cooled to room temp, wrap it in plastic wrap and foil. Store in the freezer for 2-3 months. When you’re ready to serve it, add the cheese and let it thaw in the fridge overnight before baking.

Serving suggestions:

Tuscan chicken pasta is pretty heavy, so lighten up your plate with a veggie side dish like Cheesy Baked Asparagus or Air Fryer Green Beans!

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Tuscan Chicken Pasta Bake

This Tuscan Chicken Pasta Bake is cheesy, creamy, and so flavorful! Penne pasta is baked in the best homemade sauce and made hearty with bites of chicken spread throughout. Perfect for those crazy weeknights when you need something comforting and easy!

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 8 servings

Calories 637cal

Author Ashley Fehr

Ingredients

• 5 cups short pasta (340-390 grams) penne, fusili or similar
• 1 tablespoon oil
• 1 lb boneless skinless chicken (about 2-3 breasts or 6 thighs)
• salt and pepper

Pasta Sauce:

• ¼ cup butter
• ¼ cup sun dried tomatoes drained and chopped
• 2-3 cloves garlic minced
• 1 teaspoon Italian seasoning
• ½ teaspoon dried oregano
• ⅛ – ¼ teaspoon crushed red pepper flakes
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 3 tablespoons flour
• 1 ½ cups low sodium chicken broth
• 1 ½ cups heavy cream
• ¼ cup shredded Parmesan cheese
• 2 cups chopped fresh spinach

Pasta Bake

• 1 ½ cups shredded mozzarella cheese
• 2 tablespoons Parmesan cheese

US Customary – Metric

Instructions

• Lightly grease one 9×13″ baking dish or two 8×8″ baking dishes. Turn the oven to 375 degrees F if cooking right away (instructions for making ahead or freezing below).
• Cook the pasta according to package directions (just to al dente), drain and place in the baking dish.

Make the pasta sauce

• Heat a large skillet over medium-high heat and add the oil. Cut chicken into ½ – ¾" pieces.
• Season the chicken lightly with salt and pepper and cook until lightly browned on all sides and cooked through (about 5-6 minutes). Place in the baking dish with the pasta.
• In the same skillet, melt the butter over medium heat.
• Add the sun dried tomatoes, garlic, Italian seasoning, oregano, salt, pepper and red pepper flakes and cook 1-2 minutes.
• Stir in the flour until absorbed, and cook 1-2 minutes.
• Gradually whisk in the broth and cream until combined and smooth. Cook over medium heat, stirring often, until slightly thickened.
• Stir in the ¼ cup Parmesan cheese and spinach, then pour over the pasta and chicken in the baking dish. Stir to combine.
• Top with mozzarella and 2 tablespoons Parmesan cheese.
• Follow directions below to store for later, or cover with foil and bake at 375 degrees for 20 minutes until hot and bubbly, then broil to brown the cheese if desired.
• Serve.

Video

Notes

Ingredients and Substitutions:

• Pasta: any variety of pasta will work here, but I find short (but not too small) types work the best. Feel free to swap with gluten-free or whole grain pasta if desired.
• Chicken: we usually use chicken breasts in this recipe, but it’s also a great recipe if you have leftover Baked Chicken Breast or Crockpot Shredded Chicken. Feel free to leave it out for a meatless version or use Italian sausage, cooked bacon, or canned white beans instead.
• Broth: I always choose low sodium broth and adjust the salt as needed. If using salted broth, you may need to adjust the salt content. Feel free to swap for vegetable broth if needed. 
• Cream: heavy cream creates a rich sauce and doesn’t break when cooking. If you want to swap for a lighter sauce, choose evaporated milk instead of regular milk. Regular milk can curdle when cooked. 
• Spinach: fresh spinach adds a great pop of color and nutrition but there are lots of vegetables that work great in here! Tomatoes, mushrooms, kale, broccoli, peppers, and more. Be sure to cook the vegetables first unless they cook in just a couple minutes. 

To make ahead:

1. Refrigerator. Assemble the casserole, but don’t bake. Wrap tightly and store in the fridge for up to 2 days. When you’re ready to serve, just follow the baking instructions. You may need to add a splash of water or broth to thin the sauce.
2. Freezer. Assemble the casserole without the cheese topping, and don’t bake. Cool completely, then wrap in plastic wrap and foil and store in the freezer for 2-3 months. When you’re ready to serve, add the cheese. To reheat, thaw it completely in the fridge overnight for best results, then remove the plastic wrap and follow the baking instructions (recommended for the best texture.) 

 

Nutrition

Serving: 236grams | Calories: 637cal | Carbohydrates: 57g | Protein: 30g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 122mg | Sodium: 430mg | Potassium: 633mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1778IU | Vitamin C: 5mg | Calcium: 217mg | Iron: 2mg

The post Tuscan Chicken Pasta Bake appeared first on The Recipe Rebel.

Garlic Parmesan Chicken Wings have perfectly crispy skin, flavored with Parmesan cheese, seasoning salt, garlic powder, paprika, and black pepper, all served with a homemade garlic butter sauce with parsley and extra parmesan cheese!

If you’re a chicken wing lover, then you’ll also love my other chicken wing recipes, like this Baked Chicken Wings, my Air Fryer Chicken Wings recipe, Crockpot Chicken Wings: 3 Ways, and my recipe for the BEST Oven-Fried Chicken!

These Garlic Parmesan Chicken Wings have the perfect combination of crispy skin and moist chicken meat.

Coated in homemade garlic butter parmesan sauce, it’s a game day snack made in heaven that’s perfect for almost any other occasion too!

Quick and easy to make, these baked chicken wings are ideal for movie nights, party appetizers, or as part of a sharing chicken platter.

Made with simple ingredients, they are sure to be a hit with the whole family!

Ingredients Needed:

• Chicken: I’ve used split chicken wings but you can try other kinds of chicken if you prefer.
• Oil: you’ll need some kind of cooking oil or spray to coat the chicken wings in order for the cornstatch and seasonings to stick. I use canola oil.
• Corn Starch: this is the secret to extra crispy skin around the chicken. It absorbs excess moisture, ensuring a perfect crunch for a perfect party appetizer.
• Parmesan Cheese: adds a rich and salty flavor to the wings and the sauce. Freshly grated cheese will give you the best results.
• Seasoning Salt: enhances the overall taste of the wings, but you can feel free to adjust the amount based on personal preference.
• Garlic: garlic powder will give you a deliciously savory garlic flavor in the coating, while we’ll be using fresh garlic to make the sauce.
• Paprika: adds a subtle smokiness and a bit of color to the wings.
• Black Pepper: gives the wings a bit of heat and extra flavor.
• Salted Butter: the base of the butter sauce.
• Dried Parsley: adds an earthy, peppery flavor to the sauce.

How to Make Garlic Parmesan Wings

This recipe is quick to put together! Full instructions are included in the recipe card below.

1. Dry the wings: Dry the chicken wings with a paper towel.
2. Coat in oil. Place wings in a medium bowl and toss with oil.

4. Toss in seasoned coating: Combine cornstarch, Parmesan, seasoning salt, garlic powder, paprika, and pepper. Toss the wings in the mixture until fully coated.
5. Bake the wings: Place the wings on the rack, leaving space in between each one. Bake until as crispy as you desire.

5. Make sauce: Melt butter and stir in Parmesan, fresh garlic, and dried parsley.
6. Coat chicken wings: Toss the baked wings with the sauce, then serve or crisp again before serving.

How do I store Parmesan Garlic Wings?

Place leftover wings in an airtight container once they have fully cooled, and in the refrigerator for 2-3 days. Allow it to cool to room temperature before putting it in the fridge.

You can reheat them in the oven or air fryer for best results!

Can I freeze Garlic Parmesan Chicken Wings?

Wrap the wings in parchment paper and place them in a freezer-safe bag. They can be stored in the freezer for up to 3 months. Thaw completely in the refrigerator overnight before reheating them.

Again, reheating in the oven or air fryer will give the best results.

Garlic Parmesan Chicken Wings Recipe Variations

• Use your favorite sauce. Instead of the Garlic Parmesan Sauce in this recipe, use another dipping sauce or glaze like a simple homemade garlic butter, blue cheese dressing, Homemade BBQ Sauce, Easy Homemade Dr Pepper BBQ Sauce, Easy Homemade Cherry BBQ Sauce, or my Pineapple Brown Sugar BBQ Sauce!
• Add more flavor. To add even more kick to these chicken wings, try adding a pinch of cayenne to the seasoning of the wings before cooking them.
• Try other seasonings. Cajun seasoning or Italian seasoning would work well to give you different varieties of wings.

Serving Suggestions

Serve these crispy chicken wings with some other amazing appetizers like my Buffalo Chicken Dip, Pizza Toast, Corn Salsa, Chicken Taquitos, and Potato Salad Bites.

For even more ideas, check out my 35+ Easy Appetizer Recipes!

More Appetizer Recipes to Try

Appetizers

Baked Brie Bites

Dinner

Cheese Quesadilla recipe — easy & flavorful!

Appetizers

Homemade Rotel Dip

Appetizers

Jalapeno Poppers

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Garlic Parmesan Chicken Wings

Garlic Parmesan Chicken Wings have perfectly crispy skin, flavored with Parmesan cheese, seasoning salt, garlic powder, paprika, and black pepper, all served with a homemade garlic butter sauce with parsley and extra parmesan cheese!

Course Appetizer

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 4 servings

Calories 314cal

Author Ashley Fehr

Ingredients

• 1 lb split chicken wings (454 grams)
• 1 tablespoon canola oil
• 2 tablespoons corn starch
• 1 tablespoon finely shredded Parmesan cheese
• 1 teaspoon seasoning salt
• 1 teaspoon garlic powder
• ¼ teaspoon paprika
• ¼ teaspoon black pepper

Garlic Parmesan Sauce

• ¼ cup salted butter
• ¼ cup finely shredded Parmesan cheese
• 3 garlic cloves (or ½ teaspoon garlic powder)
• ¼ teaspoon dried parsley

US Customary – Metric

Instructions

• Preheat oven to 425 and place a rack onto a rimmed baking sheet (optional but helps the wings to crisp on all sides). Spray the rack with non stick spray.
• Dry wings with a paper towel. Place wings in a medium bowl and toss with oil.
• In a small bowl, combine corn starch, 1 tablespoon Parmesan, seasoning salt, garlic powder, paprika and pepper. Add to wings and toss to coat.
• Place wings on rack, leaving space in between each one.
• Bake for 20 minutes, flip, and baking for 20 minutes more until crispy on both sides (the internal temperature will reach safe eating before they are crispy, so if you don’t need them crispy, you can remove from the oven as soon as the internal temperature is 165 degrees F.) If desired, flip again and bake 10 minutes or until as crispy as you desire them.
• Enjoy as is, with a sprinkle of freshly shredded Parmesan and parsley, or with the Garlic Parmesan Sauce below.

Garlic Parmesan Sauce:

• In a medium bowl, melt the butter.
• Stir in Parmesan, garlic and parsley.
• Toss with the baked wings (optional: you can serve immediately or crisp them up further in the oven).

Notes

Ingredients and Substitutions:

• Chicken wings: choose uncooked, split chicken wings for this recipe. It would also be great with small pieces of boneless chicken breast if your family prefers!
• Garlic: I prefer to use garlic powder in this recipe as I don’t enjoy chunks of garlic, but fresh garlic does have better flavor. You choose whichever you prefer!
• Garlic Parmesan Sauce: honestly, I enjoy these wings just as much without the sauce — they are super crispy and flavorful! But the sauce adds lots of flavor. Just be sure to serve them quickly after adding the sauce so that they don’t become soggy, or serve it on the side. 

Nutrition

Calories: 314cal | Carbohydrates: 4g | Protein: 14g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 850mg | Potassium: 136mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 572IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 1mg

The post Garlic Parmesan Chicken Wings appeared first on The Recipe Rebel.

This Pizza Sliders recipe is made with soft dinner rolls, pizza sauce, melty mozzarella cheese, and pepperoni slices! They’re quick to whip up and make the perfect appetizer or easy weeknight dinner.

You might also like my Ham and Cheese Sliders, Hawaiian Ham and Pineapple Sliders, and Chicken Pizziola Sliders on Garlic Herb Biscuits.

These easy Pizza Sliders are a great option, whether you need something delicious for a crowd at your next party or game day, or just a fun twist on your Friday pizza night.

Pizza sliders combine the delicious flavors of traditional pizza with the convenience of a sandwich.

We love these because it’s easy for the kids to get involved in the prep! Their small size also makes them perfect for little hands to grab on the go.

They are also perfect party food—easy to make in bulk, deliciously appetizing, and just the right size for game day or movie night.

Pizza Sliders Ingredients:

• Dinner Rolls: these provide the soft, slightly sweet base for our sliders. Hawaiian rolls, especially brands like King’s Hawaiian, have a unique sweetness that pairs well with the savory toppings. If you don’t have these, any soft rolls or buns will do.
• Pepperoni: this adds the classic pepperoni pizza flavor to the sliders. If pepperoni isn’t your favorite, you could use crumbled Italian sausage, sautéed peppers, or any of your favorite pizza toppings.
• Pizza Sauce: this adds moisture and the familiar tangy-sweet flavor profile of classic pizzas. Homemade pizza sauce or your local pizza place’s sauce works wonders. In a pinch? Tomato sauce with some Italian seasoning can substitute.
• Mozzarella Cheese: to provide that classic gooey, stringy texture everyone loves on their pizza.
• Parmesan Cheese adds a sharp, salty kick and aids in achieving a golden-brown crust on top of the sliders. Grated pecorino Romano can be an alternative.
• Butter: to make garlic butter to give the tops of the rolls a delicious garlic butter flavor and help them get crispy in the oven.
• Seasoning: use dried parsley, dried oregano, and garlic powder to bring classic Italian flavors to these pizza sliders in a mix with Parmesan and butter.

How to Make Cheesy Pepperoni Pizza Sliders

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

1. Slice rolls: Slice the rolls in half so the tops and bottoms are separated.
2. Put in dish and add fillings: Place the bottom part of the rolls in the baking dish and top with half of the cheese, then add half the pepperoni.

3. Add sauce and cheese: Spread the sauce and place the remaining cheese slices on top of the sauce.
4. Add pepperoni and cheese: Top with the remaining pepperoni and sprinkle with 3 tablespoons of Parmesan cheese.

5. Add top buns and herb butter: Put top buns on top, then brush the melted butter and herb mix on top.
6. Cover and bake: Bake until the tops are slightly toasted, and serve.

How do I store Easy Pepperoni Pizza Sliders?

Leftover pepperoni pizza sliders should be stored in an airtight container in the refrigerator for up to 3 days.

To maintain that fresh-out-of-the-oven taste, reheat your sliders in the oven at 350°F for about 5 minutes, or until warmed through. Alternatively, you can use a microwave, but the rolls might not retain their crispy texture.

Can I freeze Pepperoni Pizza Sliders?

You can make the pizza sliders ahead of time and freeze them, but I’d recommend freezing them before baking them.

To freeze, place sliders in a single layer on a baking sheet and freeze until solid. Transfer to a zip-top bag or an airtight container and store in the freezer for up to 2 months. When you’re ready to enjoy, thaw in the refrigerator and then reheat as directed above.

Tips and Notes

• Make them ahead of time. Assemble the sliders ahead of time, but it’s best to pour the butter mixture over the top just before baking to avoid sogginess.
• Avoid soggy rolls. Layering the cheese first before the pizza sauce can act as a barrier, preventing the sauce from making the bottom bun too wet.

Easy Slider Variations

• Try other cheeses. If desired, provolone cheese or cheddar cheese can also be used.
• Use other fillings. Use your favorite pizza toppings as fillings for these rolls. Try shredded chicken, ham, spicy beef, sliced peppers, pieces of pineapple, or another classic topping.
• Gluten Free. Swap out the regular rolls for gluten-free rolls to make this dish suitable for those with gluten sensitivities.

Serving Suggestions

While these sliders are a hit on their own, you can serve them with dips, sides, or other appetizers for a spread everyone will remember!

Try my Spicy Mayo, a bowl of marinara sauce, or even some pepperoni pizza dip to enhance every bite.

My Air Fryer Mozzarella Sticks, Maple Glazed Drumsticks, Air Fryer Ravioli, Bacon Wrapped Smokies, and this Pizza Toast recipe would go well together if you’re planning an appetizers-for-dinner night!

More Easy Appetizer Recipes to Try

Appetizers

Baked Brie Bites

Breakfast

Mini Quiche recipe

Dinner

Cheese Quesadilla recipe — easy & flavorful!

Spring/Summer

Corn Salsa

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Pizza Sliders

Pizza Sliders are made with soft dinner rolls, pizza sauce, melty mozzarella cheese, and pepperoni slices! They're quick to whip up and make the perfect appetizer or easy weeknight dinner.

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 12 sliders

Calories 133cal

Author Ashley Fehr

Ingredients

• 1 pack dinner rolls or Hawaiian rolls (ideally 12 rolls all stuck together)
• 175 grams sliced pepperoni (about 6 ounces)
• ½ cup pizza sauce
• 8-12 slices Mozarella cheese slices
• 4 tablespoons shredded Parmesan cheese (divided)
• ¼ cup melted butter
• ½ teaspoon dried parsley
• ½ teaspoon garlic powder
• ¼ teaspoon dried oregano

US Customary – Metric

Instructions

• Preheat the oven to 350 F degrees, and lightly grease a 9×13″ baking dish.
• Without pulling the rolls apart, slice them in half (see photos or video for visuals) so that the tops and bottoms are separated.
• Place the bottom part of the rolls in the baking dish and top with half of the cheese, then add half the pepperoni. Spread the sauce and place the remaining cheese slices on top of the sauce. Top with the remaining pepperoni and sprinkle with 3 tablespoons of Parmesan cheese. Top with top buns.
• Combine melted butter, 1 tablespoon Parmesan cheese, parsley, garlic powder, and oregano and pour over rolls, using a pastry brush to brush evenly over the top.
• Cover with aluminum foil and bake for 15 minutes until the cheese is melted. Uncover and bake for 5–10 minutes, or until the tops are slightly toasted.
• Serve.

Video

Notes

Ingredients and Substitutions:

• Most of these ingredients can be adapted to your tastes: you can use whole wheat buns instead of white or Hawaiian, you can swap the cheese for your favorite kind, or you can use turkey pepperoni. Feel free to experiment!
• Add veggies: you can add loads of vegetables here! Just be sure to cook firm veggies first. Sauteed mushrooms or peppers would be great, or a layer of fresh spinach. You can even add a layer of olives or hot pickled peppers top of the pepperoni.

Storage

• Store: Leftover pepperoni pizza sliders should be stored in an airtight container in the refrigerator for up to 3 days. To maintain that fresh-out-of-the-oven taste, reheat your sliders in the oven at 350°F for about 5 minutes, or until warmed through. Alternatively, you can use a microwave, but the rolls might not retain their crispy texture.
• Freeze: You can make the pizza sliders ahead of time and freeze them, but I’d recommend freezing them before baking them. To freeze, place sliders in a single layer on a baking sheet and freeze until solid. Transfer to a zip-top bag or an airtight container and store in the freezer for up to 2 months. When you’re ready to enjoy, thaw in the refrigerator and then reheat as directed above.

Nutrition

Calories: 133cal | Carbohydrates: 3g | Protein: 9g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 43mg | Sodium: 533mg | Potassium: 137mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 299IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 1mg

The post Pizza Sliders recipe appeared first on The Recipe Rebel.

Easy Cinnamon Roll Casserole is the perfect breakfast to wake up to on Christmas morning! Made with delicious cinnamon roll pieces soaked in a warming syrup with vanilla and cinnamon, they’re topped with frosting for a deliciously decadent breakfast perfect for the whole family!

For more Christmas breakfast ideas, check out my Easy French Toast Recipe, Lemon Blueberry Cream Cheese Coffee Cake recipe and the BEST Cinnamon Buns Recipe.

It’s hard to go wrong with a warm breakfast casserole and a good cup of coffee!

This easy Cinnamon Roll Casserole recipe makes a breakfast treat that combines the gooey goodness of traditional cinnamon rolls with the simplicity of a breakfast casserole dish.

It’s perfect for an easy Christmas morning breakfast or weekend brunch, or even dessert.

This dish is a cinnamon roll twist on my French Toast Casserole, so it’s a kind of Cinnamon Roll French Toast Casserole!

One dish will feed up to 8 people, so it’s perfect for the entire family at holiday gatherings – I know it’ll become a family favorite.

For even more ideas, check out my 45+ Christmas Breakfast Ideas!

Ingredients Needed:

• Cinnamon Rolls: refrigerated tubes of cinnamon rolls are best for this recipe, providing the foundation of this dish.
• Salted Butter: to bring a rich, buttery flavor to the casserole.
• Milk: any kind will work, including non-dairy milk.
• Pure Maple Syrup: adds sweetness and an amazing maple flavor to the dish. You could use another sugar if you do not enjoy the flavor of maple syrup.
• Eggs: to bind the casserole together.
• Vanilla Extract: adds a hint of aromatic sweetness to the syrup mixture.
• Cinnamon: added cinnamon makes this casserole extra spiced and festive.

How to Make Cinnamon Roll Breakfast Casserole

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

1. Prepare equipment: Preheat the oven, coat the bottom of your baking dish with nonstick spray, and pour in the melted butter.
2. Chop cinnamon rolls: Cut the cinnamon rolls into 4 pieces each.

3. Add rolls to dish: Put the pieces of cinnamon roll into the dish in a single layer.
4. Make syrup mixture: Whisk together the milk, pure maple syrup, eggs, vanilla extract, and cinnamon.

5. Pour mixture into dish: Pour the mixture over the cinnamon roll pieces in the dish.
6. Bake and add frosting: Bake until light golden brown and puffed. Let it cool, add the packaged frosting on top, and serve.

How do I store Cinnamon Roll Breakfast Bake?

Once your cinnamon roll breakfast bake has cooled to room temperature, place it in an airtight container. It can be stored in the refrigerator for up to 3–4 days.

Warm casserole slices in the microwave or oven before serving. If you have leftover frosting or cream cheese icing, store it separately in its container in the refrigerator. Drizzle it on top of the cinnamon rolls when you’re warming them up for the best results.

Can I freeze Cinnamon Roll Casserole?

For longer storage, you can freeze the casserole either before or after baking it.

Wrap the dish in plastic wrap to freeze it. Alternatively, freeze individual portions wrapped in a zip-loc bag. They can be frozen for up to a month. When you’re ready to enjoy, thaw in the refrigerator and warm up as desired.

Tips and Notes

• Prep it ahead of time: You can prepare the casserole and cover it in plastic wrap, then refrigerate it overnight. It’s perfect for those wanting to do the prep work the night before and bake it fresh the next morning.
• Bake it properly: To get that perfect golden brown top to the casserole, make sure your oven temperature is correct. Overbaking can cause the casserole to dry out while underbaking might leave the center too gooey. Aim for a light golden brown and puffy appearance.

Cinnamon Roll Casserole Variations

• Orange Roll Casserole: Add the zest and juice of one orange to the egg mixture for an orange twist!
• Use another topping. You can top this casserole with a Vanilla Buttercream Frosting, or Whipped Creamif you prefer extra decadence!

Serving Suggestions

This casserole pairs beautifully with a side of fresh fruit. Try a selection of your favorite fresh berries or sliced bananas. The natural sweetness and tartness of fruits will balance the richness of the casserole.

It’s perfect with a cup of coffee or try my Cold Brew Coffee or Caramel Frappuccino for a cool coffee drink instead.

I love to serve something sweet with something savory at breakfast, so I love to add this Air Fryer Bacon (or cook your Bacon in the Oven) or these Breakfast Potatoes to the table.

More Easy Breakfast Recipes to Try

Breakfast

Healthy Banana Bread recipe

Appetizers

Cream Cheese Fruit Dip

Fall/Winter

Easy Cinnamon Roll Casserole recipe (7 ingredients!)

Desserts

Double Chocolate Monkey Bread

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Easy Cinnamon Roll Casserole (7 ingredients!)

Cinnamon Roll Casserole is the perfect breakfast to wake up to on Christmas morning! Made with delicious cinnamon roll pieces soaked in a warming syrup with vanilla and cinnamon, they're topped with frosting for a delciously decadent breakfast perfect for the whole family!

Course Breakfast

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 8 servings

Calories 470cal

Author Ashley Fehr

Ingredients

• 2 tubes refrigerated cinnamon rolls (8 cinnamon rolls each — 351 grams or 12 oz)
• ¼ cup salted butter (melted)
• ¾ cup milk
• ½ cup pure maple syrup
• 4 eggs
• 2 teaspoons vanilla
• 1 teaspoon cinnamon

US Customary – Metric

Instructions

• Preheat the oven to 350 degrees F and lightly spray a 9×13″ baking dish with nonstick spray. Pour in melted butter (or place the stick of butter in the pan in the oven to melt).
• Remove cinnamon rolls from the package, reserving frosting for later.
• Cut cinnamon rolls into 3/4″ pieces and place in the prepared baking dish.
• Whisk together the milk, pure maple syrup, eggs, vanilla extract, and cinnamon, and pour the mixture over the cinnamon roll pieces in the dish.
• Bake the casserole for 25–35 minutes until light golden brown and puffed.
• Let cool for 10–15 minutes, then drizzle the top of the casserole with package frosting and serve.

Notes

Ingredients and Substitutions:

• Cinnamon Rolls: any store-bought canned cinnamon rolls that are refrigerated and unbaked will work here. If you have a preferred brand, such as Pillsbury Cinnamon Rolls, go for it. It’s a fun way to jazz up something and make it your own!
• Milk: any kind of milk or cream will work, even non-dairy. The cream will have a richer flavor.
• Maple syrup: you can use honey or brown sugar in place of the maple syrup if you do not enjoy the flavor.

Storage

• Store: Once your cinnamon roll breakfast bake has cooled to room temperature, place it in an airtight container. It can be stored in the refrigerator for up to 3-4 days. Warm casserole slices in the microwave or oven before serving. If you have leftover frosting or cream cheese icing, store it separately in its container in the refrigerator. Drizzle it on top of the cinnamon rolls when you’re warming them up for the best results.
• Freeze: For longer storage, you can freeze the casserole either before or after baking it. Wrap the dish in plastic wrap, to freeze it. Alternatively, freeze individual portions wrapped in a zip-loc bag. They can be frozen for up to a month. When you’re ready to enjoy, thaw in the refrigerator and warm up as desired.

 

Nutrition

Calories: 470cal | Carbohydrates: 61g | Protein: 8g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 747mg | Potassium: 116mg | Fiber: 0.3g | Sugar: 33g | Vitamin A: 341IU | Vitamin C: 0.02mg | Calcium: 69mg | Iron: 2mg

The post Easy Cinnamon Roll Casserole recipe (7 ingredients!) appeared first on The Recipe Rebel.

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.

This Double Chocolate Monkey Bread recipe is made with an easy homemade yeast dough that’s coated in a chocolate sugar mixture, then baked to perfection and drizzled with a white chocolate ganache!

This Double Chocolate Monkey Bread is always a huge hit when I make it. I mean, it’s hard to beat chocolate for breakfast!

It’s a soft and fluffy, perfectly decadent bread that’s coated with not one, but two types of chocolate glaze on top.

Each dough ball is coated in a sugar-cocoa mix, and the layers all have chocolate chips in between them for an extra dose of chocolate. Always a good idea in my books!

You can switch up the kinds of chocolate used as you feel, or use a drizzle of icing instead.

It’s the perfect addition to a sweet brunch, or for a Christmas breakfast or holiday brunch with a hot cup of coffee on the side.

For some more easy recipes that are perfect for a sweet brunch, check out my Cinnamon Raisin Scones, Thick and Fluffy Buttermilk Pancakes, Baked Overnight Lemon French Toast, or — my personal favorite — The BEST Cinnamon Buns!

Ingredients Needed:

• Milk: adds moisture to the dough to get that soft and fluffy texture.
• Granulated Sugar: sweetens the dough and activates the yeast, and it is also used for the sweet sugar coating for the dough balls.
• Instant or Active Dry Yeast: essential for the dough to rise, creating a light and airy texture. You can use either — just follow the steps listed in the recipe card.
• Butter: salted butter adds richness and flavor to the dough, inside and out. Unsalted butter can also be used with an extra pinch of salt.
• Eggs: act as a binding agent and contribute to the dough’s structure, as well as adding rich flavor.
• Salt: enhances the overall flavor of the bread.
• All-Purpose Flour: the base for the dough, providing structure and texture.
• Unsweetened Cocoa Powder: provides a rich chocolate flavor to the dough balls.
• Chocolate: use semisweet or milk chocolate chips for one glaze, and white chocolate chips or chunks for the second glaze.
• Cream: use your favorite kind of cream to add creaminess to the chocolate glaze. You can use milk for a lighter version if you prefer.

How to Make Chocolate Monkey Bread

This cake is perfect for any occasion, from a sweet brunch to a special event! Here are some step-by-step instructions to help you make it.

1. Make yeast mixture: Heat milk until warm, then stir in sugar and yeast with a whisk and let it sit.
2. Mix wet ingredients: Whisk the yeast mixture with the softened butter, eggs, and salt.

3. Make dough: Gradually add the flour. 
4. Get right consistency: Add enough flour so the dough is soft but not sticky.

5. Let it rise: Coat dough in oil in a bowl, cover and let it rise. 
6. Prepare dough coatings: Melt butter in a small bowl, and stir the sugar and cocoa in a separate bowl.

7. Assemble monkey bread: Dip dough balls in the butter, roll them in the sugar-cocoa mixture, and put them in the bundt pan in an even layer. Do this until there is no more dough. Sprinkle chocolate chips in between each dough ball layer.
8. Let it rise: Cover and let it rise. Bake until puffed and light golden brown.

9. Add milk chocolate glaze: Mix melted semi-sweet chocolate and cream. Drizzle over monkey bread.
10. Add white chocolate glaze: Mix melted white chocolate chips and cream, then drizzle it over the monkey bread to finish.

Chocolate Monkey Bread FAQs

Tips and Notes

• Be careful not to overbake it. Don’t overbake this monkey bread. The first time I made it, I overbaked it a bit, and the sugar on the edge got a little crunchy, and it had a bit of a burnt taste. You want the dough to be baked through, just so that the outside is still gooey. before adding the chocolate ganache.
• Allow the dough to rise in a warm spot. Finding a warm spot for your dough to rise is crucial to achieving the perfect texture for this Chocolate Monkey Bread. A humid place or a spot near your preheated oven is ideal. Avoid drafty areas, as they can affect the rising process. Remember, using instant yeast will quicken this process, so keep an eye on your dough!

Chocolate Monkey Bread Variations

• Try other chocolate chips. Use dark chocolate chips for a less sweet option or dairy-free chocolate chips for a vegan version. You will also need to swap the butter and milk for dairy-free options if you’re looking to make it dairy-free.
• Add-ins. Add in some peanut butter chips, butterscotch chips, or caramel chips for extra flavor and texture. Alternatively, chop peanut butter cups into small pieces and sprinkle them between the layered balls of dough. You could also add chopped nuts or pieces of dried fruit like cranberries or dried cherries.

Serving Suggestions

For a refreshing contrast, consider adding some fresh berries or sliced bananas to your serving plate! You could also serve it with a Creamy Fruit Salad or Yogurt Parfaits.

The tartness and freshness of the fruits cut through the richness of the bread, providing a balanced and delightful flavor combination.

Serve this decadent Chocolate Monkey Bread with your favorite Healthy Smoothies, or my Cold Brew Coffee for a refreshing wake-up!

More Amazing Chocolate Cake Recipes to Try

Desserts

Flourless Chocolate Lava Cakes

Desserts

Chocolate Trifle

Desserts

No Bake Peanut Butter Cup Cheesecake

Desserts

No Churn Oreo Ice Cream Cupcakes

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Double Chocolate Monkey Bread

This Double Chocolate Monkey Bread recipe is made with an easy homemade yeast dough that's coated in a chocolate sugar mixture, then baked to perfection and drizzled with milk chocolate AND white chocolate ganache!

Course Bread and Baked Goods

Cuisine American

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Total Time 55 minutes minutes

Servings 14 servings

Calories 478cal

Author Ashley Fehr

Ingredients

Yeast Dough

• 1 cup milk
• ¼ cup granulated sugar (50 grams)
• 2¼ teaspoons instant or active dry yeast (1 package)
• ½ cup softened salted butter
• 2 large eggs (room temperature)
• ¾ teaspoon salt
• 4-5 cups all purpose flour (500-625 grams)

Monkey Bread

• ¾ cup butter (melted)
• ¾ cup granulated sugar
• 2 tablespoons unsweetened cocoa powder
• 1 cup semisweet or milk chocolate chips (divided)
• ½ cup white chocolate chips or chunks
• 4 tablespoons cream (any kind, divided)

US Customary – Metric

Instructions

Monkey Bread Dough

• Heat milk in the microwave on high for 45-60 seconds until warm but not hot.
• Stir in sugar and yeast with a whisk. Let sit for 5-10 minutes until foamy.
• Pour yeast mixture into the bowl of a stand mixer (or a large bowl if kneading by hand), and whisk in softened butter, eggs and salt. The butter may be slightly lumpy but that is fine.
• Place the bowl in the stand mixer and attach the dough hook.
• Turn the mixer to low speed and add the flour one cup at a time, waiting until it is mostly incorporated before adding more. Add enough flour so that a soft but not sticky dough forms.
• Drizzle a clean bowl with oil and place dough in the bowl. Turn to coat the dough in oil and cover with plastic wrap or a clean kitchen towel and set in a warm, draft-free place to rise for 1-1.5 hours until doubled in size (instant yeast will rise more quickly).

Double Chocolate Monkey Bread

• Lightly grease a 10 cup bundt pan. Drizzle 4 tablespoons of melted butter in the bottom and set aside.
• Stir together the sugar and cocoa.
• Set aside ½ cup chocolate chips for the glaze.
• Tear the dough into small pieces (about 1") and dip in butter, then roll in sugar and cocoa mixture and place in the bundt pan. Complete one layer, then sprinkle a few of the chocolate chips over the top. Complete another layer, and add a few more chocolate chips. You will likely get 2-3 layers — for best results don't add any chocolate chips on the very top.
• Cover and set in a warm place to rise for 30-60 minutes (instant yeast will rise more quickly) until dough reaches the top of the pan (or close).
• Bake for 30-35 minutes until puffed and light golden brown (it will be dry to the touch). If the top is getting too crispy you can cover with foil and continue baking. Let sit 10 minutes before running a knife around the outside and inverting onto a plate.
• For the glaze, melt together the white chocolate and 2 tablespoons cream in a small pot over low heat until smooth. Drizzle over monkey bread.
• Repeat with semisweet chocolate chips and remaining 2 tablespoons cream.
• (*Tip: if you want the glaze to be thick, let it cool to room temperature before drizzling).

Notes

Ingredients and Substitutions:

• Dough: you can substitute the homemade yeast dough with prepared dinner roll dough or canned biscuit dough. You can also substitute up to half of the flour with whole wheat flour for a heartier take on this sweet breakfast.
• Make it vegan: you can substitute the milk with non-dairy milk, substitute the chocolate with dairy-free dark chocolate, skip the white chocolate and use vegan butter to make this recipe vegan and vegetarian.
• Add cinnamon: you can add ½ to 1 teaspoon cinnamon to the sugar and cocoa mixture for a spicy kick more reminiscent of a traditional monkey bread. 

Storage & Make Ahead

• Make Ahead: prepare up until the point of baking, but cover and refrigerate until ready to bake the next day. You can make the dough up to 24 hours in advance.
• Store: Once your monkey bread has cooled and the toppings have set, you can store it in an airtight container or cover it tightly in plastic wrap or aluminum foil in the refrigerator. It will keep well for up to a week.
• Freeze: Once cooled, wrap your monkey bread in plastic wrap, then put it in a Ziploc bag or freezer bag and freeze for up to 3 months. You can do this with the whole cake or with individual slices for a great grab-and-go option.

Nutrition

Calories: 478cal | Carbohydrates: 58g | Protein: 7g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 281mg | Potassium: 198mg | Fiber: 3g | Sugar: 27g | Vitamin A: 586IU | Vitamin C: 0.1mg | Calcium: 58mg | Iron: 3mg

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Chocolate Mint Cookies have a chewy chocolate cookie base and a thick and creamy mint frosting, topped with a rich chocolate ganache to finish. They are a showstopper and a hit on every Christmas cookie tray!

These Mint Chocolate Cookies one of my new favorite Christmas cookies, featuring one of our favorite flavor combinations: mint and chocolate!

I’m lucky enough that our whole family is mint-obsessed, so we are all thrilled when a batch of these makes an appearance (although it does mean I have to share…).

They’re based off of my Mom’s Double Chocolate Cookies recipe for the base, with these Fudgy Mint Chocolate No-Bake Cookies​ as my other inspiration.

These cookies make a great edible gift for mint chocolate lovers too; they’re like Andes Mints but in chewy chocolate cookie form.

With the vibrant green color in the frosting, these cookies are perfect for St. Patrick’s Day and around Christmas time.

You can customize this recipe to suit your preferences, whether that’s using a different kind of extract or a different kind of chocolate.

For more amazing desserts with mint and chocolate flavors, try my Mint Chocolate Chip Ice Cream, No Bake Mint Chocolate Bars, Mint Chocolate Truffles Recipe, and these Fudgy Mint Chocolate No Bake Cookies!

Ingredients Needed:

• Butter: use unsalted butter to ensure your cookies are rich and chewy, and also in the frosting to give it a creamy texture. If you only have salted butter, you may want to halve or omit the added salt.
• Sugars: granulated white sugar will sweeten the cookies and give them a chewy texture. Powdered sugar adds sweetness and structure to the frosting.
• Extracts: vanilla extract adds a warm sweetness to the cookies, balancing the chocolate flavor. The mint extract gives the frosting that fresh mint flavor.
• Egg: to bind the ingredients together.
• Flour: use all-purpose flour for these cookies.
• Unsweetened Cocoa Powder: to give the cookie base a rich chocolate flavor.
• Baking Soda and Salt: to help the cookies rise and enhance all the flavors.
• Milk: to aid the consistency of the frosting.
• Green Food Coloring: use food coloring to achieve that great green color for the frosting. This is optional, and you can skip it if you like.
• Semisweet Chocolate Chips: for the base of the chocolate ganache. You can use chopped chocolate instead of chips if you prefer.
• Oil: to make the ganache spreadable.

How to Make Mint Chocolate Cookies

These cookies are full of chocolate and minty flavor! Full instructions are included in the recipe card below.

1. Cream butter and sugar: Cream the butter and granulated sugar until smooth.
2. Add vanilla and egg: Add the vanilla and egg and beat until combined.

3. Add dry ingredients: Add the flour, cocoa powder, baking soda, and salt, and mix until a dough forms.
4. Make cookies: Bake cookie dough balls into cookies, then let them cool.

5. Add frosting: Make green frosting, then top the cookies with an even layer. Let them chill in the freezer.
6. Add chocolate ganache: Make the chocolate ganache and spoon it over frozen cookies. Serve or leave at room temperature to thaw completely.

Mint Chocolate Cookies FAQs

Tips and Notes

• Electric Mixer. The easiest way to make cookies is to mix the cookie dough in the bowl of a stand mixer. A hand mixer can also be used, but may have a tougher time with the thick dough.
• Room-temperature ingredients. To achieve the perfect chewy and gooey cookie texture, ensure that your butter and egg are at room temperature before mixing.

Chocolate Mint Cookies Variations

• Swap the chocolate. Use dark chocolate or white chocolate chips, depending on your preference for the topping.
• Swap the extract. Peppermint extract and spearmint extract will give you a different flavor for these cookies, so experiment and use your favorite! You can also use almond, orange, caramel, strawberry or any other kind of extract you have.
• Food coloring. While green food coloring gives a festive touch to these cookies, feel free to experiment with different colors or leave the coloring out altogether.

Serving Suggestions

These Mint Chocolate Cookies pair wonderfully with Mint Chocolate Chip Ice Cream, and No Churn Chocolate Ice Cream, enhancing the minty and chocolatey flavors for an indulgent dessert.

A glass of milk is always a classic choice to pair with cookies too, or try my Cold Brew Coffee for an afternoon pick-me-up!

More Amazing 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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Chocolate Mint Cookies

Mint Chocolate Cookies have a chewy chocolate cookie base, a thick and creamy mint frosting, and are topped with a rich chocolate ganache to finish.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Cooling time 1 hour hour

Total Time 1 hour hour 40 minutes minutes

Servings 16 cookies

Calories 295cal

Author Ashley Fehr

Ingredients

Chocolate Cookies

• ½ cup unsalted butter (room temperature)
• 1 cup granulated sugar (200 grams)
• 1 teaspoon vanilla
• 1 large egg (room temperature)
• 1¼ cups flour (163 grams) fluffed and levelled
• ⅓ cup unsweetened cocoa powder (30 grams)
• ½ teaspoon baking soda
• ¼ teaspoon salt

Frosting

• 1½ cups powdered icing sugar
• ½ cup unsalted butter (room temperature)
• 1 tablespoon milk
• ½-1 teaspoon mint extract (depending on your tastes)
• green food coloring (optional)

Ganache

• ¾ cup semisweet chocolate chips or chopped chocolate 130 grams
• 1 tablespoon oil

US Customary – Metric

Instructions

Chocolate Cookies

• Preheat oven to 350 degrees F and line 2 baking sheets with parchment paper.
• With an electric mixer, cream together butter and granulated sugar until smooth, about 3-4 minutes. Add vanilla and egg and beat until combined.
• Add the flour, cocoa powder, baking soda and salt and mix until a dough forms (it should hold together easily, and may be tacky but not too sticky).
• Roll into 16 1¾" balls (a little bigger or smaller is fine). Bake for 8-10 minutes, until the center of the cookie is slightly glossy but the edges are set.
• Let cool for 10 minutes before removing from the pan to cool completely.

Mint Frosting

• In a medium bowl, beat together powdered sugar, butter, milk, mint extract and food coloring if using. Add additional powdered sugar to thicken if needed, or a splash of milk to thin if too thick.
• Spread evenly over cooled cookies and place in the freezer for at least 15 minutes while you melt the chocolate.

Chocolate Ganache

• In a medium bowl, stir together chocolate and oil. Heat in the microwave in 30-40 second intervals, stirring well each time, just until melted.
• Spoon over frozen cookies (having the cookies frozen makes it a lot easier to control where the chocolate goes without it running off). Serve or leave at room temperature to thaw completely (the chocolate will remain firm).

Video

Notes

Ingredients and Substitutions:

• Dairy-free: you can make this recipe with hard vegan margarine and dark chocolate to make the recipe dairy-free.
• Gluten-free: you can use gluten-free oat flour to make this recipe gluten-free, just ensure there has been no cross-contamination.
• Whole wheat: I often make this cookie recipe with 100% whole wheat flour and no one ever notices – it’s a great way to pack in extra fibre!
• Frosting: obviously, we love chocolate and mint and that’s why we use mint extract. However, any flavor of extract will work here! Feel free to experiment with the flavor of these cookies.

Storage:

Store: Once the cookies have cooled completely on a wire rack, store them in an airtight container in the refrigerator or in the freezer. They can sit at room temperature for an hour or two, but we don’t want the chocolate or frosting to get too warm. The cookies will last up to a week in the refrigerator, or up to 2 months in the freezer. Flash-freeze the cookies on a baking tray, then store them in a Ziploc bag with parchment paper in between each one so they don’t stick together.

Nutrition

Calories: 295cal | Carbohydrates: 37g | Protein: 2g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 41mg | Sodium: 78mg | Potassium: 95mg | Fiber: 2g | Sugar: 27g | Vitamin A: 375IU | Calcium: 15mg | Iron: 1mg

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Puppy Chow is a homemade version of the classic snack mix, Muddy Buddies! Made with chex cereal, chocolate, peanut butter and powdered sugar, it’s an addictive treat that’s a hit at every occasion!

If this is your first time making Puppy Chow, then you’re in for a treat.

It’s a sweet, crunchy, chocolate, and peanut buttery snack mix that’s not to be confused with dog food, despite the name!

This Puppy Chow recipe has been a favorite of mine since my childhood. My Grandma used to make this along with a batch of Grandma’s Candy Popcorn at Christmas and it brings back so many memories!

It’s an easy no-bake treat is a crowd-pleaser at game nights, family gatherings, or casual get-togethers, with a sweet and slightly salty flavor that makes it hard to stop going in for more.

Pack your Puppy Chow into snack-sized ziplock bags for an easy and delicious midday snack, whether you’re at work, school, or on the go!

Try some of my other delicious sharing desserts and snacks, like my Skillet Cookie, Cinnamon Roll Bites, Caramel Popcorn, Oreo Balls, Popcorn Balls, and these Chocolate Peanut Butter Pretzel Candies!

Ingredients Needed:

• Box of Chex Cereal: for the base of our snack mix, giving it a satisfying crunch.
• Chopped Chocolate: melted chocolate forms the delicious coating for the cereal. You can opt for semisweet, milk, or dark chocolate chips — I love using dark chocolate because it balances out the sweetness!
• Creamy Peanut Butter: to add the creamy texture and rich peanut butter flavor to the mix.
• Salted Butter: melt butter with the chocolate and peanut butter for a smoother mixture. Unsalted butter can also be used with a pinch of salt to enhance the flavors.
• Salt: balances out the sweetness of the chocolate and sugar.
• Powdered Sugar: to coat the chocolate-coated cereal, helping it to not stick together and giving it an extra sweet finish.

How to Make Puppy Chow Chex Mix

This recipe is quick and easy to make. It’s so convenient for a last-minute movie night snack! Full instructions are included in the recipe card below.

1. Make chocolate mixture: Combine chocolate chips, peanut butter, butter, and salt in a microwave-safe bowl.
2. Melt chocolate mixture: Melt the chocolate mixture in the microwave in intervals, stirring each time, until smooth.

3. Coat Chex cereal: Pour the melted chocolate mixture over the Chex cereal and stir it gently to coat.
4. Add powdered sugar: Sprinkle powdered sugar on top and stir to mix well. Let it cool and set before serving.

Puppy Chow FAQs

Tips and Notes

• Stir the mixture gently. Stir gently when coating the cereal in the melted chocolate mixture to avoid breaking the cereal apart. It needs to be stirred thoroughly enough to ensure the cereal is evenly coated, though.
• Use a large bowl. Use a very large bowl (possibly larger than you think you may need) when mixing the Puppy Chow to give you plenty of space to stir without spilling it. 
• Set it on a tray. Spread the mixture out onto a baking sheet lined with wax paper or parchment paper to allow it to cool and set without clumping together if you prefer.

Puppy Chow Variations

• Use a different chocolate. Dark chocolate, milk chocolate, semi-sweet chocolate, or white chocolate chips can be used according to your preference.
• Try a different kind of cereal. You can use Corn Chex, Rice Chex, Wheat Chex, Cinnamon Chex, or even Chocolate Chex according to your preference. Crispix cereal is a good substitute too.
• Add in some extras. You can add candy or some of your other favorite snacks to Puppy Chow to make it into a Puppy Chow Snack Mix! Try mini marshmallows, chopped Peanut Butter Cups, peanut butter chips, Hershey’s Kisses, chocolate chips, mini salted pretzels, honey-roasted peanuts, M&Ms, or Reese’s Pieces for more flavor and texture.

Serving Suggestions

Puppy Chow is a festive treat that’s perfect for the holiday season. Add in some red and green M&Ms and serve it in decorative bowls during parties, or pack it into small gift bags as a delightful homemade gift!

For a dessert twist, try serving Puppy Chow with a side of milk or sprinkled over my No Churn Chocolate Ice Cream for an extra indulgent treat.

Make my Dessert Charcuterie Board and serve it with a bowl of Puppy Chow for extra sweetness!

More Amazing Dessert Recipes To Try

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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Puppy Chow

Puppy Chow is a homemade version of the classic snack mix, Muddy Buddies! Made with chex cereal, chocolate, peanut butter and powdered sugar, it's an addictive treat that's a hit at every occasion!

Course Snack

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 2 minutes minutes

Total Time 12 minutes minutes

Servings 12

Calories 417cal

Author Ashley Fehr

Ingredients

• 10 cups Chex Cereal (1 regular box – 395g or 14oz)
• 1¼ cups chopped chocolate (166g)
• 1 cup smooth peanut butter
• ¼ cup salted butter
• ¼ teaspoon salt
• 2 cups powdered sugar

US Customary – Metric

Instructions

• Pour Chex cereal into a large mixing bowl.
• In a medium microwave-safe bowl Melt the mixture of chocolate chips, peanut butter, and butter, use a microwave-safe bowl and heat in 30-second intervals, stirring each time. This prevents burning and ensures a creamy, lump-free mixture.
• Pour chocolate mixture over the Chex cereal. Stir gently with a spatula to evenly coat the cereal.
• Once the cereal is well coated sprinkle powdered sugar on top and stir to mix well. If needed, add a little more until the cereal is completely covered.
• Allow some time for the puppy chow to cool and set, then serve.

Video

Notes

Ingredients and Substitutions

• You can substitute the salted butter with additional peanut butter.
• If you’d like the recipe to be dairy-free, use dairy-free dark chocolate instead of milk chocolate and vegan butter or substitute with peanut butter.

Storage

• Store: Once the Puppy Chow has cooled and set, transfer it to a large airtight container or large plastic bag. This will keep it fresh and crunchy, and keep it from going stale. It can be stored at room temperature on the counter or in the cupboard for up to a week.
• Freeze: To prep ahead for the holidays, or to just have some on hand for family movie nights, you can freeze your Puppy Chow for a longer shelf life. Once cooled and set, store the mix in airtight containers or plastic bags and put in the freezer for up to 2 months. When you’re ready to enjoy it, simply allow it to come to room temperature, and it’s good to go!

Nutrition

Calories: 417cal | Carbohydrates: 55g | Protein: 7g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 356mg | Potassium: 218mg | Fiber: 2g | Sugar: 33g | Vitamin A: 535IU | Vitamin C: 5mg | Calcium: 100mg | Iron: 8mg

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