chocolate chip Archives - The Recipe Rebel Tue, 30 Jan 2024 20:14:46 +0000 en-US hourly 1 https://wordpress.org/?v=6.4.3 https://www.thereciperebel.com/wp-content/uploads/2021/11/cropped-pwa-32x32.png chocolate chip Archives - The Recipe Rebel 32 32 Double Chocolate Monkey Bread https://www.thereciperebel.com/double-chocolate-monkey-bread/ https://www.thereciperebel.com/double-chocolate-monkey-bread/#comments Wed, 29 Nov 2023 06:42:00 +0000 https://www.thereciperebel.com/?p=5123 This Double Chocolate Monkey Bread recipe is made with an easy homemade yeast dough that’s coated in a chocolate sugar…

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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!

chocolate monkey bread on a white plate topped with chocolate drizzle.

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 SconesThick and Fluffy Buttermilk PancakesBaked Overnight Lemon French Toast, or — my personal favorite — The BEST Cinnamon Buns!

Ingredients Needed:

ingredients for chocolate monkey bread in glass bowls.
  • 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.
  1. Make dough: Gradually add the flour. 
  2. Get right consistency: Add enough flour so the dough is soft but not sticky.
  1. Let it rise: Coat dough in oil in a bowl, cover and let it rise. 
  2. Prepare dough coatings: Melt butter in a small bowl, and stir the sugar and cocoa in a separate bowl.
  1. 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.
  2. Let it rise: Cover and let it rise. Bake until puffed and light golden brown.
  1. Add milk chocolate glaze: Mix melted semi-sweet chocolate and cream. Drizzle over monkey bread.
  2. Add white chocolate glaze: Mix melted white chocolate chips and cream, then drizzle it over the monkey bread to finish.

Chocolate Monkey Bread FAQs

Can I use a loaf pan instead of a bundt pan for Chocolate Monkey Bread?

Yes, you can use a loaf pan, but it will alter the shape of the bread and may affect baking times, so keep a close eye on it during baking. You will likely need two loaf pans for one recipe.

Is there a difference in the outcome when using instant yeast compared to active dry yeast?

Instant yeast rises more quickly than active dry yeast, but the overall difference in the final product is negligible. Use what you have!

How do I know if the monkey bread is baked perfectly?

The bread should be puffed, light golden brown, and dry to the touch. If the top is browning too quickly, cover it with aluminum foil and continue baking.

How do I store Chocolate Monkey Bread?

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 a few days — I recommend reheating in the microwave before eating it!

Can I freeze Chocolate Monkey Bread?

Yes! Freezing Chocolate Monkey Bread is super simple, and it can make for a handy breakfast or snack whenever you want it. 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.

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!
a hand pulling out a piece of chocolate monkey bread.

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

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a full plate of double chocolate monkey bread with chocolate glaze.
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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
Cook Time 25 minutes
Total Time 55 minutes
Servings 14 servings
Calories 478cal

Ingredients

Yeast Dough

  • 1 cup milk
  • ¼ cup granulated sugar (50 grams)
  • 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)

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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Toffee Shortbread Cookies https://www.thereciperebel.com/toffee-shortbread-cookies/ https://www.thereciperebel.com/toffee-shortbread-cookies/#comments Wed, 22 Nov 2023 06:57:00 +0000 https://www.thereciperebel.com/?p=39625 Toffee Shortbread Cookies are made with just a few simple ingredients and easy to customize and make your own. They…

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Toffee Shortbread Cookies are made with just a few simple ingredients and easy to customize and make your own. They are sublime, buttery, and perfect for the holiday baking or a cookie exchange!

close up of a toffee shortbread cookie on parchment paper with a bite taken out of it.

Toffee Shortbread Cookies combine the rich, buttery texture of shortbread with the sweet crunch of toffee pieces to make a cookie that is simply irresistible!

I always thought I was not a “shortbread person”, but these have changed my mind. They are rich but not too sweet, with a salty bite and crunch thanks to toffee bits.

The origins of shortbread go back to medieval Scotland. Traditionally enjoyed during Christmas and New Year’s, shortbread has evolved with numerous variations, and it’s grown into an internationally loved treat!

The infusion of toffee bits and mini chocolate chips — although not traditional — transforms the classic shortbread into a treat that’s hard to resist.

Whether you’re looking for something delicious for a cookie exchange or simply craving a treat, this recipe will become your go-to.

These cookies are a great addition to your holiday season, but they can be enjoyed at any time of the year.

If you’re mad about shortbread, you’ll also love my Millionaire Shortbread RecipeSamoa Shortbread Bars, and these Strawberry Shortcake Ice Cream Bars!

Ingredients Needed:

ingredients needed to make toffee shortbread cookies.
  • Salted Butter: the foundation of any good shortbread recipe. It provides the buttery texture and flavor we all love. Ensure it’s at room temperature for easy mixing.
  • Powdered Sugar: adds sweetness to the cookies and contributes to their soft, melt-in-your-mouth texture.
  • Flour: all-purpose flour provides the structure of the cookies.
  • Salt: a pinch of salt will enhance the flavor of the cookies.
  • Vanilla Extract: this adds a lovely aroma and depth of flavor to the cookies.
  • Skor or Toffee Bits: these are the stars of the show, providing a sweet crunch and caramelized flavor.
  • Mini Chocolate Chips: an optional addition, but they lend a delightful chocolatey flavor and additional texture to the cookies.
  • Chopped Dark Chocolate: used for the chocolate drizzle, it adds a rich, indulgent finish to the cookies.

How to Make Toffee Shortbread Cookies

This recipe is so easy to make, and you can get the kids involved too! Full instructions are included in the recipe card below.

  1. Make creamed mixture: Beat butter, then add powdered sugar, flour, salt, and vanilla.
  2. Add toffee and chocolate: Stir in toffee bits and chocolate chips.
  1. Wrap dough rolls: Make two dough rolls, cover them in plastic wrap, and refrigerate.
  2. Slice dough: Slice each cookie dough roll into cookies.
  1. Put cookies on tray: Place the cookie dough circles on the prepared baking trays.
  2. Bake: Bake cookies, let them cool, then drizzle with melted chocolate if desired.

Toffee Shortbread Cookies FAQs

Can I use a food processor instead of an electric mixer for this recipe?

Yes, you can use a food processor. Just ensure the ingredients are combined well and the dough forms a cohesive texture.

Can I use cookie cutters to shape my cookies?

Yes, you can roll out the dough and use cookie cutters for different shapes if you prefer. The edges may not stay as crisp as these Christmas Sugar Cookies.

Is it necessary to chill the dough?

Yes, chilling the dough is essential, as it helps to firm up the butter and reduces spreading during baking.

Can I make Toffee Shortbread Cookies ahead of time?

To prep ahead for the holiday season, wrap the dough tightly in plastic wrap and store it in the freezer. When you’re ready to bake cookies, simply thaw the dough in the refrigerator, slice, and bake as directed.

Can I freeze Toffee Shortbread Cookies?

Place your cooled cookies in a single layer on a cookie sheet and freeze until solid. Once solid, transfer the cookies to a freezer bag and freeze them for up to 3 months!

How do I store Toffee Shortbread Cookies?

Store Toffee Shortbread Cookies in an airtight container once they have cooled completely on the wire rack. Ensure that the container is sealed tightly. If stored properly at room temperature, the cookies can remain fresh for up to a week.

stack of cookies on parchment paper with toffee bits around.

Tips and Notes

  • Unsalted butter. If you only have unsalted butter, use it but add a pinch more salt to the recipe.
  • Toffee chips or bits If Skor bits are not available, any brand of toffee bits will do the trick.
  • Make them an edible gift. These yummy cookies make a thoughtful and delicious gift. Simply place them in a festive gift box, separated by parchment paper, to prevent them from sticking together.
  • Try some different add-ins. Try any kind of mini chocolate chips for these cookies (white chocolate, semi-sweet chocolate), butterscotch chips, or peanut butter chips, or finely chopped chocolate for a different flavor. Small pieces of dried fruit will also work well here, like small raisins or chopped dried mangoes. Or try some chopped nuts or even citrus zest!
  • Use another extract. For a different flavor, you could use almond or lemon extract instead of vanilla.
  • Dip them in chocolate. Instead of drizzling, dip half of each cookie into melted chocolate for a more decadent treat.
  • Make Lemon Pistachio Shortbread Cookies. Add lemon zest and chopped pistachios to the base recipe for a refreshing and nutty variation.
  • Decorate with icing. Get creative and decorate your cookies with colorful royal icing for a festive look to match an event or special occasion.
toffee shortbread cookies with drizzled chocolate on a cooling rack.

Serving Suggestions

A cold glass of milk is a classic choice that complements the sweetness and buttery texture of the cookies. Try my Cold Brew Coffee or a hot cup of coffee or tea to balance the sweet toffee bits and chocolate!

For an indulgent dessert, serve your Toffee Shortbread Cookies warm cookie with a scoop of your favorite ice cream, and drizzle with caramel or chocolate sauce. Try my Coffee Ice Cream or this No Church Chocolate Ice Cream to compliment the flavors of the cookies.

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Toffee Shortbread Cookies

Toffee Shortbread Cookies are made with just a few simple ingredients and easy to customize and make your own. They are sublime, buttery, and perfect for the holiday baking or a cookie exchange!
Course Dessert
Cuisine American
Diet Vegetarian
Prep Time 10 minutes
Cook Time 10 minutes
Chilling time 6 hours
Total Time 6 hours 20 minutes
Servings 28 cookies
Calories 184cal

Ingredients

  • cups salted butter (room temperature)
  • ¾ cup powdered sugar (90 grams)
  • cups all purpose flour (325 grams)
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • ½ cup Skor or toffee bits
  • ¼ cup mini chocolate chips (optional)

Chocolate Drizzle

  • cup chopped dark chocolate

Instructions

Toffee Shortbread Cookies

  • In a large bowl, beat butter with an electric mixer until smooth.
  • Add powdered sugar, flour, salt, and vanilla. Beat at low speed until combined.
  • Add toffee bits and chocolate chips if using (I like to split my dough in two, do half with no chocolate, and add ¼ cup chocolate chips to half of my dough). The dough should be tacky but not stick to your hands.
  • Divide the dough in two and shape it into a cylinder about 2″ in diameter. Wrap in plastic wrap and refrigerate for at least 6 hours or overnight.
  • Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.
  • Slice each cookie dough roll into 12–14 cookies, ½” thick, to ensure even baking and a good texture. Place the cookie dough slices on prepared pans (leave the extra dough in the fridge until ready to slice and bake).
  • Bake for 10 minutes, or until the edges are just golden brown. If your cookies spread slightly or the toffee melts out, you can use a knife or round cookie cutter to quickly reshape the cookies while they are hot.

Chocolate Drizzle

  • Place chocolate in a medium glass bowl over a small pot of simmering water.
  • Stir the chocolate until melted.
  • Drizzle over the cookies as desired.

Notes

Ingredients and Substitutions:
  • Butter: I have tested this recipe with hard margarine (that is not spreadable out of the fridge) and it does work, but they will spread more and be thinner than if you use butter. Butter is the best option, but if you need a vegan dessert, very hard margarine will work in a pinch (just don’t say I didn’t warn you).
  • Flour: It’s best to stick to all-purpose flour for this recipe to achieve the desired texture and taste. The amount of flour is very important here, as you do not want your cookies to lose their shape when baking and you don’t want them dry and crumbly. I recommend using a scale to weigh your flour, or fluff the flour and spoon it into a measuring cup, then level off the top of the cup with a knife.
  • Salt: I like my shortbread cookies with a noticeable amount of salt (don’t knock it til you try it!). If you are using salted butter and don’t like to have that bit of salt to offset the sweetness, you can omit the salt. Believe it or not, salt is crucial to all sweets and desserts.
  • Toffee bits and chocolate chips: feel free to add more chocolate chips, or to switch up the mix-ins in this recipe! This is my favorite combo, but lots of others will work. Nuts, dried fruit, other chocolates, etc.
 
Make Ahead & Storage
  • Make Ahead: To prep ahead for the holiday season, wrap the dough tightly in plastic wrap and store it in the freezer. When you’re ready to bake cookies, simply thaw the dough in the refrigerator, slice, and bake as directed.
  • Store: Store Toffee Shortbread Cookies in an airtight container once they have cooled completely on the wire rack. Ensure that the container is sealed tightly. If stored properly at room temperature, the cookies can remain fresh for up to a week.
  • Freeze: Place your cooled cookies in a single layer on a cookie sheet and freeze until solid. Once solid, transfer the cookies to a freezer bag and freeze them for up to 3 months!

Nutrition

Calories: 184cal | Carbohydrates: 17g | Protein: 2g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 31mg | Sodium: 108mg | Potassium: 31mg | Fiber: 0.4g | Sugar: 8g | Vitamin A: 356IU | Vitamin C: 0.03mg | Calcium: 14mg | Iron: 1mg

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No Bake Chocolate Peanut Butter Pinwheels https://www.thereciperebel.com/no-bake-chocolate-peanut-butter-pinwheels/ https://www.thereciperebel.com/no-bake-chocolate-peanut-butter-pinwheels/#comments Thu, 16 Nov 2023 06:42:00 +0000 https://www.thereciperebel.com/?p=4367 This no-bake Chocolate Peanut Butter Pinwheel Fudge recipe is so easy to make and only has 3 ingredients! With layers…

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This no-bake Chocolate Peanut Butter Pinwheel Fudge recipe is so easy to make and only has 3 ingredients! With layers of peanut butter fudge and chocolate fudge rolled together into a pinwheel shape, it’s the perfect holiday treat!

Love chocolate and peanut butter? Try this Puppy Chow, these Chocolate Peanut Butter Pretzel Candies or these Peanut Butter Balls next!

overhead image of chocolate peanut butter pinwheel fudge.

Chocolate Peanut Butter Pinwheel Fudge is mouthwateringly delicious, but it’s also a total showstopper.

Usually, this blog focuses on making easy and healthy weeknight dinner solutions for you busy folks.

But, by the time December rolls around, I always have visions of chocolate and peanut butter, mint and white chocolate, cranberry, caramel, and nuts!

Pinwheel Fudge looks fancy and festive with it’s swirl pattern, and double flavored fudge mix.

While it’s impressive to the eye, it’s so simple to make and uses just three ingredients.

This easy recipe is perfect for little hands to help too, and it only requires 30 minutes of hands-on time!

slices of pinwheel fudge in a bowl with parchment.

Some of my other favorite treats for holiday parties include Mint Chocolate No Bake CookiesCranberry Chocolate Chunk Blondies, and Cranberry Cake and pies (okay, not pies), fudge and candies, and Grandma’s Candy Popcorn!

Ingredients Needed:

chocolate peanut butter fudge ingredients.
  • Peanut Butter Chips: use your favorite brand for the peanut butter fudge.
  • Chocolate Chips: any kind of chocolate chip is good here; choose milk chocolate chips for a sweeter flavor or dark chocolate chips for a more balanced treat.
  • Sweetened Condensed Milk: the not-so-secret main ingredient of fudge! Use your favorite brand.

How to Make Homemade Pinwheel Fudge

This recipe is easy to make but takes a little time! Full instructions are included in the recipe card below.

  1. Make chocolate fudge: Combine chocolate chips and half the can of sweetened condensed milk. Microwave and stir until the chips have melted.
  2. Put in pan: Spread the mixture onto the prepared pan in a layer, using your hands to smooth it out if you have to, then refrigerate.
  1. Make peanut butter fudge: Combine peanut butter chips and the rest of the sweetened condensed milk. Microwave and stir it until smooth.
  2. Add peanut butter fudge layer: Spread the peanut butter fudge layer on top of the chocolate fudge mixture carefully, and refrigerate.
  1. Roll the fudge slab: Starting at the long side, roll up carefully and tightly, making sure to leave the parchment behind.
  2. Slice: Wrap in plastic wrap and let it chill in the refrigerator before slicing it with a sharp knife.

Pinwheel Fudge FAQs

How do I store Pinwheel Fudge?

Store this Pinwheel Fudge in an airtight container or Ziploc bag in the fridge for up to 2 weeks. You can put parchment paper or some plastic wrap between each one to keep them from sticking together if you like.

Can I freeze Pinwheel Fudge?

You can freeze your Pinwheel Fudge for up to 3 months. Put parchment paper between each layer to prevent them from sticking together, and store them in a Ziploc bag or freezer-safe container.

An edible gift!

Holiday fudge is always a welcome edible gift!

Put slices of your Pinwheel Fudge into cute little gift bags or holiday tins lined with tissue paper and parchment paper, and add a handwritten note. These make for amazing holiday gifts or ‘just-because’ treats for your friends, family, or neighbors.

close up image of slices of pinwheel chocolate fudge on parchment.

Pinwheel Fudge Variations

  • Mix up the chips. You can use any kind of chips for this fudge; try dark chocolate chips, white chocolate chips, butterscotch chips, or peanut butter chips here.
  • Add other flavors. My favorite part about this recipe is the flexibility! Add some mint extract, orange extract, or almond extract to make something totally unique.
  • Other add-ins. Toss in some chopped nuts, some crushed candy canes, swirl in a ribbon of caramel, or sprinkle on some sea salt before rolling for that extra oomph​!

Serving Suggestions

Make this Pinwheel Fudge along with my Peanut Butter Chocolate Fudge with PretzelsPeanut Butter Oatmeal Chocolate Chip CookiesChocolate Peanut Butter Pretzel Candies, and these Better No Bake Chocolate Peanut Butter Bars for a peanut butter and chocolate treat tray!

More Peanut Butter Dessert Recipes to Try

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No Bake Chocolate Peanut Butter Pinwheels

This no-bake Chocolate Peanut Butter Pinwheel Fudge recipe is so easy to make and only has 3 ingredients! With layers of peanut butter fudge and chocolate fudge rolled together into a pinwheel shape, it's the perfect holiday treat!
Course Dessert
Cuisine American
Diet Vegetarian
Prep Time 30 minutes
Chilling time 1 hour
Total Time 1 hour 30 minutes
Servings 24
Calories 163cal

Ingredients

  • 1 ½ cups peanut butter chips (237 grams)
  • 1 ½ cups chocolate chips (237 grams)
  • 1 can sweetened condensed milk (14 oz/300 ml)

Instructions

  • Line a 15×10" baking sheet with parchment paper.
  • In a medium, microwave safe bowl, combine chocolate chips and half the can of sweetened condensed milk — it's important that you measure 150 ml in a liquid measuring cup or 190 grams or about 5 oz on a scale — don't eyeball it!
  • Microwave on high for 30 seconds, stir. If not completely smooth, microwave again for 15 seconds, and stir until smooth. Mixture will be thick like fudge.
  • Spread onto prepared pan in a layer about 1 cm or between ¼ and ½ inch thick. Use your hands to smooth it out if you have to (it's not sticky, so it will spread easily!). Refrigerate while you prepare the peanut butter.
  • In another medium, microwave safe bowl, combine peanut butter chips and the rest of the sweetened condensed milk. Microwave on high for 30 seconds, stir. If not completely smooth, microwave again for 15 seconds, and stir until smooth. Mixture will be thick like fudge.
  • Spread on top of the chocolate fudge mixture carefully — drop by spoonful on top of the chocolate and spread gently with a spatula. It sets quickly so this should be easy enough to do, though it may not be perfect.
  • Refrigerate for 15-20 minutes or until easy to roll without squashing it. If you take it out and it's hard to roll, put it back in another 20 minutes (you can speed this up by doing 5 minutes in the freezer at a time).
  • Starting at the long side, roll up carefully and tightly, making sure to leave the parchment behind. Wrap in plastic wrap and chill for 2-4 hours before slicing.
  • Store in an air tight container in the fridge for up to 2 weeks or freeze up to 3 months.

Video

Notes

Ingredients and substitutions:
This recipe works great with any kind of chips! Just be sure to use exactly the same amount.
Storage:
  • Store: Store this Pinwheel Fudge in an airtight container in the fridge for up to 2 weeks.
  • Freeze: You can freeze your Pinwheel Fudge for up to 3 months. Put parchment paper between each layer to prevent them from sticking together, and store them in a Ziploc bag or freezer-safe container.

Nutrition

Calories: 163cal | Carbohydrates: 22g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 5mg | Sodium: 45mg | Sugar: 20g | Vitamin A: 65IU | Vitamin C: 0.1mg | Calcium: 54mg | Iron: 0.4mg

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Skillet Cookie https://www.thereciperebel.com/skillet-cookie/ https://www.thereciperebel.com/skillet-cookie/#comments Wed, 23 Aug 2023 06:58:00 +0000 https://www.thereciperebel.com/?p=14666 This easy Skillet Cookie recipe makes a giant, melty chocolate chip cookie that’s baked in a cast iron skillet! Pile…

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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!

overhead shot of baked skillet cookie in pan surrounded by chocolate chips.

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 CakeMocha Chocolate Mug CakeFlourless Chocolate Lava Cakes.

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:

chocolate chip skillet cookie ingredients in glass bowls.
  • 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. 

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

Can I make a skillet cookie without a cast iron pan?

Definitely! You can make this skillet cookie in an 8-9″ round pan, or an 8-9″ pie plate, or in 4-6 small ramekins to serve individually. The edges may not get quite as crispy as they would if you baked a skillet cookie in cast iron, but it will still be amazing!

How do I store a skillet cookie?

Store your skillet cookie in an airtight container or covered in foil in at room temperature for 2-3 days. Store unbaked cookie dough covered in plastic wrap in the refrigerator for up to 3 days before baking it fresh!

​Can you reheat a skillet cookie?

To reheat a skillet cookie, simply cover it in the skillet and bake for five minutes. When reheating a single portion, transfer it to a microwave-safe plate, cover it, and microwave for 15-20 seconds.

Can I freeze a skillet cookie?

It’s best to 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. 

overhead shot of spoons in skillet cookie with a scoop of vanilla ice cream.

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.
a slice of skillet cookie coming out of cast iron pan.

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. 

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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!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 419.22cal

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

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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Cannoli Dip https://www.thereciperebel.com/cannoli-dip/ https://www.thereciperebel.com/cannoli-dip/#comments Mon, 21 Aug 2023 06:17:00 +0000 https://www.thereciperebel.com/?p=37888 This creamy Cannoli Dip is a Cannoli in dip form, perfect for dipping waffle cone pieces, fresh fruit, or cookies…

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This creamy Cannoli Dip is a Cannoli in dip form, perfect for dipping waffle cone pieces, fresh fruit, or cookies for a quick and easy dessert made for sharing!

Love dessert dips? Try this Cream Cheese Fruit Dip or this Peppermint Bark Cheesecake Dip next!

a strawberry being dipped into a bowl of cannoli dip with waffle cones and strawberries beside.

The first time I had authentic Cannoli, I was in Sicily.

I knew from the first bite that it was the best thing I’d ever eaten.

Fresh cannoli are a sweet treat about the length of your palm.

They have a creamy ricotta filling with chocolate chips in it, and a outer fried shell that is dipped in chocolate.

It’s heavenly, to say the least, and if you ever visit Sicily, you need to try them fresh.

I’ve already shared with you my Homemade Cannoli Crepes which are a delicious breakfast or dessert treat.

This easy Cannoli Dip is the perfect sweet treat dip for any occasion, from casual movie nights to special occasion dessert tables!

Serve this sweet dip on your Dessert Charcuterie Board to WOW your guests!

For more easy no-bake dessert ideas, check out my Pineapple Lemonade Fruit Dip, my No Bake Cookie Dough Cheesecake Recipe, and this No Bake Lemon Raspberry Icebox Cake.

Ingredients Needed:

ingredients for cannoli dip in glass bowls on grey surface.
  • Ricotta Cheese: smooth full-fat ricotta cheese works best for the creamiest texture and richest flavor.
  • Sugar: powdered sugar (confectioners’ sugar) helps to thicken the dip slightly and sweeten it without making it grainy. I haven’t tried this recipe with any other sweeteners.
  • Vanilla Extract: adds a warm sweetness to the dip.
  • Cinnamon: gives the dip a classic Cannoli flavor. You can skip it if you prefer!
  • Cream: I find heavy whipping cream lightens the dip and makes it more scoopable. You can omit it if you prefer to use just ricotta.
  • Chocolate Chips: mini chocolate chips will work well here as they disperse more evenly in the dip than regular chocolate chips. Be sure to only stir them in before serving!
  • For serving: broken waffle cones or fresh strawberries are great for dipping!

How to Make Cannoli Dip

This easy dip is ready in just 10 minutes! The full recipe with detailed instructions is included in the recipe card below.

  1. Combine ingredients: Add smooth ricotta, sugar, vanilla extract, and cinnamon to a medium bowl. Beat with an electric mixer until combined.
  2. Whip cream: In another medium bowl, beat cream with an electric mixer on high.
  3. Combine creamy mixtures: Fold together the ricotta mixture and the whipped cream.
  4. Add chocolate chips: Stir in the chocolate chips. Taste and adjust sweetness to your preferences. Refrigerate or serve immediately.

Cannoli Dip FAQs

How do I store Cannoli Dip?

Store Cannoli Dip in an airtight container or covered with plastic wrap in the refrigerator for up to 4 days. Be sure to stir in the chocolate chips just before serving, as they will soften if they sit in the dip too long.

Can I freeze Cannoli Dip?

I don’t recommend freezing this dip, as the ricotta will have a funny texture if frozen and thawed.

Can I add mascarpone or cream cheese to this cannoli dip?

Yes, you definitely can if you want to! I prefer to leave it out as it is not used in the filling in authentic cannoli (but neither is whipped cream, so you do you). You can swap the whipped cream for 1 cup of cream cheese or mascarpone at room temperature.

overhead shot of a cannoli dip being scooped from bowl.

Tips and Notes

  • Sitting out. Be mindful that this dip should be kept refrigerated, and not sit out for longer than an hour or two at a time.
  • Ricotta. There isn’t a replacement for ricotta here since that is the main ingredient in cannoli filling. Look for a smooth, full-fat version, and drain any visible water from the ricotta before scooping it out.
  • Mixer. You’ll need a hand mixer or stand mixer to whip the mixture properly! Using a hand whisk will be difficult, and won’t get the same results. You could use an immersion blender if you don’t have a mixer.
  • Making ahead. If you’re making the dip ahead of time, leave out the fillings (chocolate chips/chopped nuts, etc.) until serving. The dip will separate slightly after a few days, so you’ll have to stir it to a smooth consistency before serving again. This is the point to add your fillings, then top as desired to serve.

Cannoli Dip Variations

  • Add-ins. Match the filling to whatever you’re going to serve with your dip. You can get cannoli decorated with melted chocolate, but sometimes they also have chopped pistachios or candied fruit on them. You could try any of these in your cannoli dip, or try crushed peanuts, crushed cookies, lemon or orange zest or even sprinkles.
  • Garnish. Your add-ins can also be used as a garnish. Some other garnishes that work well are chocolate curls, orange zest, or lemon zest.
  • Flavor. Use almond extract, peppermint extract, or lemon extract to change the flavor of this dip to your preference.
  • Color. You could add some drops of food coloring to change the color of this creamy dip to serve at a special event, like green for St. Patrick’s Day or pink for Valentine’s Day. Black food coloring for Halloween would work well too.
side view of cannoli dip in a grey bowl with chocolate chips on top.

Serving Suggestions

Broken pieces of waffles or ice cream cones are great for serving this dip. They add that classic crunch you get with cannoli shells, or you can buy Cannoli Chips instead.

Strawberries are always a hit with this delicious dip too. You could also try banana slices or apple slices for a healthier dessert idea.

Cookies are great with sweet dips. Try Vanilla Wafers, any kind of Oreo, Graham Crackers, or other thin or crispy cookies from grocery stores.

For some homemade cookie ideas, try my Mom’s Chocolate Chip Cookies, plain Grandma’s Sour Cream Sugar Cookies, Soft Molasses Cookies, or Soft Peanut Butter Cookies for different flavors.

More No Bake Dessert Recipes You’ll Love

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a close up shot of cannoli dip in a grey bowl with chocolate chips on top.
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Cannoli Dip

This creamy Cannoli Dip is a Cannoli in dip form, perfect for dipping waffle cone pieces, fresh fruit, or cookies for a quick and easy sharing dessert!
Course Dessert
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
Total Time 10 minutes
Servings 12 servings
Calories 123cal

Ingredients

  • 1 ½ cups ricotta cheese (smooth)
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract
  • teaspoon ground cinnamon
  • ½ cup heavy whipping cream
  • cup mini chocolate chips
  • broken waffle cones or strawberries for serving

Instructions

  • Add ricotta, sugar, vanilla extract, and cinnamon to a medium bowl. Beat with an electric mixer on low speed until combined. (*Optional: if you do not have smooth ricotta, you can process it in a food processor until smooth if desired).
  • In another medium bowl, beat cream with an electric mixer on high speed until stiff peaks form.
  • Fold together the ricotta mixture, the whipped cream, and the chocolate chips. Taste and adjust sweetness to your preferences. Refrigerate or serve immediately.

Video

Notes

*Many use cream cheese or mascarpone to thicken the cannoli dip, but I prefer not to do that as it takes away from the ricotta.
Store: Store Cannoli Dip in an airtight container or covered with plastic wrap in the refrigerator for up to 5 days. For best results, make it fresh and enjoy it the same day. Remember to only leave it unrefrigerated for up to 2 hours.

Nutrition

Calories: 123cal | Carbohydrates: 7g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 28mg | Sodium: 32mg | Potassium: 42mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 294IU | Vitamin C: 0.1mg | Calcium: 76mg | Iron: 0.2mg

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Mom’s Chocolate Chip Cookies https://www.thereciperebel.com/moms-chocolate-chip-cookies/ https://www.thereciperebel.com/moms-chocolate-chip-cookies/#comments Mon, 20 Feb 2023 06:12:00 +0000 https://www.thereciperebel.com/?p=3182 This is the original recipe for my own Mom’s Chocolate Chip Cookies that she’s been making since I was a…

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This is the original recipe for my own Mom’s Chocolate Chip Cookies that she’s been making since I was a kid. These cookies are soft, chewy, perfectly golden, and ready in under 20 minutes!

overhead shot of baked chocolate chip cookies on parchment paper.

My Mom’s Chocolate Chip Cookies are the best chocolate chip cookies.

My mom was always one who found a good recipe and stuck to it.

This means that I have a whole arsenal of perfect recipes just waiting to be made again and shared. And this is the ultimate chocolate chip cookie recipe. They’re nothing short of perfection.

This easy recipe is also quick to make, and simple enough that you probably already have what you need in your fridge and pantry.

They’re perfect for after-school snacks, lunch box treats, or for when you’re just craving the goodness of a home-baked chocolate chip cookie!

If you’re looking for more of my mom’s recipes, see these Mom’s Double Chocolate CookiesMom’s Homemade Buns, and Mom’s (Almost) No Bake Pineapple Squares!

Want to mix things up? Try my M&M Cookies!

close up of four chocolate chip cookies stacked up.

Ingredients Needed:

  • Butter: make sure you use unsalted butter so you don’t end up with salty cookies…unless you’re into that!
  • Sugar: using a combination of brown sugar and granulated sugar results in moist and chewy cookies with that perfect crispy edge.
  • Eggs: helps the cookies hold shape as they bake.
  • Vanilla Extract: adds flavor depth and warm sweetness to the cookie dough.
  • All-Purpose Flour: gives the cookies their structure.
  • Baking Soda: keeps the cookies a little lighter and helps them achieve that.
  • Chocolate Chips: just use your favorite variety!

How to Make Mom’s Chocolate Chip Cookies

Mom’s Chocolate Chip Cookies come together in under 20 minutes! No chilling is necessary!

  1. Cream ingredients: Cream together butter and sugars with an electric mixer. Then add in the eggs and vanilla extract, and beat until smooth.
  2. Add dry ingredients: Mix in flour, salt, and baking soda.
  3. Combine. Beat until fully combined.
  4. Add chocolate chips: Next, stir in the chocolate chips with a wooden spoon.
  5. Make dough balls: Use a cookie scoop or your hands to portion the dough out onto a baking sheet.
  6. Bake: Bake cookies until golden on the edges, then let them cool to room temperature. 

Mom’s Chocolate Chip Cookies FAQs

What is the secret to making soft cookies?

Underbake them! The key to perfectly soft and chewy chocolate chip cookies is to pull them out of the oven when they are turning golden on the edges but are still slightly glossy in the center. They will continue to set as they cool, and the texture will be perfect!

Why do my chocolate chip cookies come out flat?

If your chocolate chip cookies are flattening out in the oven, the butter is probably too warm. Avoid leaving it out on the counter for too long before creaming it with sugar. Cold butter creates thicker, fluffier cookies.

What do I do if my cookies spread too much?

If you notice your cookies spreading too much, don’t worry. You can fix this by using a spoon or butter knife to gently press the edges back in. Be sure to do this while they’re still warm!

Can chocolate chip cookie dough be made ahead of time?

Yes! By freezing the cookies or the cookie dough, you can enjoy freshly baked cookies with a cold glass of milk whenever you want!
Make the cookie dough into balls, put them on a baking tray lined with parchment paper, and flash-freeze them until solid. Place them in a Ziploc bag and freeze them for up to 3 months.
To bake cookies from frozen cookie dough, simply add 1-2 minutes to the baking time!

How do I store chocolate chip cookies?

Baked Chocolate Chip Cookies will last at room temperature for several days, or can be frozen for 3-4 months. Serve cold, at room temperature, or warm from the microwave to enjoy again!

baked cookies on parchment paper with chocolate chips sprinkled on top.

Tips and Notes for Mom’s Chocolate Chip Cookies

  • Line the cookie sheet. Line the baking sheet with parchment paper or a silicone mat to help prevent the bottoms of the cookies from burning. It also helps prevent the cookies from spreading too much.
  • Give them space. These cookies will spread a little bit as they bake, so I recommend giving them 2″ of space on the baking sheet.
  • Don’t over-bake! I can’t stress this one enough. Under-baking is the best way to get that amazing chewy texture. Overbaked cookies are hard and dry.
stack of mom's chocolate chip cookies being held in hand.
  • Chocolate. You can use any kind of chocolate chip for these cookies. White chocolate chips or dark chocolate chips will work well.
  • Candy. Use candy-coated mini chocolate chips for rainbow cookies. Robin Eggs Minis or Mini M&Ms would work.
  • Cocoa Powder. Make Double Chocolate Chocolate Chip Cookies by adding cocoa powder to the cookie dough!

Cookie sizing:

  • 2 tablespoon cookie scoop: (the larger cookies pictured) bake right away for 8-10 minutes, until golden edges and glossy center. 
  • 2 tablespoon cookies (THICK): (the cookies in the middle column) scoop your cookies, place them on a cookie sheet, and freeze for 3-5 minutes before baking for thicker cookies.
  • Mini cookies: use just 1 tablespoon of cookie dough, and bake for 6-7 minutes.
overhead view of baked chocolate chip cookies in various sizes on grey surface.

Serving Suggestions

Serve these cookies as an after-school snack with a cup of cold milk, or as an afternoon pick-me-up with a Cold Frappe, Cold Brew Coffee, or a cup of hot coffee!

This is my go-to recipe for chocolate chip cookies, so we have them quite a lot! I like to make them for a cookie platter for parties, movie nights, or during the holidays.

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close up of mom's chocolate chip cookie and chocolate chips.
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Mom’s Chocolate Chip Cookies

This is the original recipe for my own Mom’s Chocolate Chip Cookies that she’s been making since I was a kid. These cookies are soft, chewy, perfectly golden, and ready in under 20 minutes!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 24 cookies
Calories 214cal

Ingredients

  • cups unsalted butter
  • 1 cup lightly packed brown sugar
  • 1 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 3 cups all-purpose flour 390 grams — either weigh the flour or fluff and spoon into a cup
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1-2 cups chocolate chips based on your preferences

Instructions

  • Preheat the oven to 350 degrees F.
  • In the bowl of a stand mixer (or in a large bowl with a hand mixer), cream together butter and sugars.
  • Add in the eggs and vanilla extract and beat until smooth.
  • Then add flour, salt, and baking soda and beat on low speed until combined. Stir in chocolate chips with a wooden spoon or spatula.
  • Roll the cookie dough into balls (1-2″ rounds) or scoop with a cookie scoop and place 2″ apart on a baking sheet lined with parchment paper. (See notes below for additional tips). If desired, you can press a few extra chocolate chips onto the top of the cookie dough balls before baking.
  • Bake for 8-12 minutes, depending on how large you made them. Bake until lightly golden at the edges but still slightly glossy in the center — trust me! They will continue to set as they cool. Overbaked cookies are hard and dry.
  • Let the cookies cool on the baking sheet for a couple of minutes before putting them onto wire racks to cool completely.

Video

Notes

Cookie sizing:
  • 2 tablespoon cookie scoop (LARGE): bake right away for 8-10 minutes, until golden edges and glossy center.
  • 2 tablespoon cookies (THICK): scoop your cookies, place them on a cookie sheet, and freeze for 3-5 minutes before baking, for thicker cookies.
  • Mini cookies: bake for 6-7 minutes.
Storage:
  • Store: Baked chocolate chip cookies will last in an airtight container in the fridge for 3-4 days, in the fridge for up to a week, or in the freezer for 2 months. To enjoy again, serve cold, at room temp, or warm in the microwave!
  • Freeze: You can freeze the cookie dough in balls, or the baked cookies once they have cooled, for up to 3 months. Freeze cookie dough balls on a baking tray, then put them in a Ziploc bag and in the freezer. Or let warm cookies cool and put them in an airtight container or Ziploc bag with parchment paper between each one to prevent them from sticking together when you defrost them. Bake cookie dough from frozen, simply add 1-2 minutes to the baking time!
 

Nutrition

Calories: 214cal | Carbohydrates: 29g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 152mg | Potassium: 37mg | Fiber: 1g | Sugar: 17g | Vitamin A: 315IU | Calcium: 15mg | Iron: 1mg

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Chocolate Crinkle Cookies https://www.thereciperebel.com/chocolate-crinkle-cookies/ https://www.thereciperebel.com/chocolate-crinkle-cookies/#comments Thu, 17 Nov 2022 06:49:00 +0000 https://www.thereciperebel.com/?p=33672 These Chocolate Crinkle Cookies are a chocolate lover’s dream come true. They’re soft, gooey, fudgy, and take just 10 minutes…

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These Chocolate Crinkle Cookies are a chocolate lover’s dream come true. They’re soft, gooey, fudgy, and take just 10 minutes to prep!

stack of chocolate crinkle cookies with more in the background.

These Chocolate Crinkle Cookies are one of my all time favorites! They are fun and festive for the holidays but not so festive that you can’t enjoy them year round.

This Chocolate Crinkle Cookie recipe is special because they’re not like the other crinkle cookie recipes. They actually start with a base of melted chocolate and oil. Why, you ask? Because it creates the absolute richest, fudgiest cookie you could ever ask for.

Is your mouth watering yet?

If you love chocolatey cookies, then try out my 4 Ingredient Double Chocolate Cookies, Mom’s Double Chocolate Cookies, or Double Chocolate Oatmeal Cookies!

Ingredients Needed:

ingredients needed for chocolate crinkle cookies on white background.
  • Chocolate: use your favorite chopped chocolate or chocolate chips.
  • Oil: mixed with the melted chocolate for a silky smooth texture and super fudgy cookies.
  • Brown Sugar: using brown sugar takes care of the sweetness and makes the cookies super soft and chewy.
  • Eggs: help the cookies hold their shape.
  • Vanilla Extract: adds flavor depth.
  • All-Purpose Flour: gives the cookies structure. Make sure you spoon and level or weigh the flour!
  • Powdered Sugar: we’re putting powdered sugar in the cookie dough and using it to roll the dough in before baking.
  • Unsweetened Cocoa Powder: for extra chocolatey flavor.
  • Baking Powder: helps the cookies rise a bit in the oven.
  • Salt: cuts the sweetness.
chocolate crinkle cookies on a baking sheet with parchment paper.

How to Make Chocolate Crinkle Cookies

These Chocolate Crinkle Cookies are so simple to put together. Full instructions can be found in the recipe card below.

  1. Melt chocolate with oil: Combine chocolate and oil in a bowl, then microwave until melted. Set aside.
  2. Combine the wet ingredients: In a large bowl, combine sugar, eggs, and vanilla. Add the melted chocolate mixture and stir to combine.
  3. Add the dry ingredients: Add in flour, powdered sugar, cocoa powder, baking powder, and salt, then mix until combined.
  4. Chill the dough: Cover the bowl with plastic wrap and chill in the fridge or freezer.
  5. Roll into balls and coat in powdered sugar.
  6. Bake: Bake until puffed and nicely spread — it’s okay if they look slightly undone in the center because they will set as they cool.
Why are my Crinkle Cookies not crinkling?

The secret to crinkling is the leavening agent. You want the dough to rise up enough as the cookies bake that it puffs up in the oven. When the cookies cool off, they’ll sink in the middle which is what causes that “crinkling” effect. So, make sure you use baking powder that isn’t expired!

Why are my Chocolate Crinkle Cookies flat?

Okay, if your crinkle cookies came out flat, ask yourself these two questions: 1) Did I chill the dough? and 2) Did I weigh my flour? Chilling the dough is super important to make it easy to handle and so the dough can maintain it’s shape better in the oven. Do not skip this step! Weighing the flour will ensure that the cookies are perfectly thick and fudgy.

Why are my Crinkle Cookies dry?

There could be a couple of reasons you ended up with dry cookies. Here are some steps you can take to prevent that from happening! First, measure the flour accurately. Either spoon and level the flour off so it doesn’t get too packed in OR weigh it for the most accurate measurement. You’ll need 130 grams.

How to store:

Chocolate Crinkle Cookies will last in an airtight container at room temperature for up to 5 days, in the fridge for a couple of weeks, or in the freezer for up to 3 months. To serve again, thaw in the fridge if frozen or warm in the microwave.

one half eaten chocolate crinkle cookie stacked on another.

Tips and Notes

  • Line the baking sheets. Lining with parchment paper or a baking mat not only makes for easy cleanup, but also prevents the cookies from spreading way too much.
  • Chill the dough. Before chilling, the dough will be very sticky and difficult to handle. Make sure you chill it for about 1 hour in the fridge or 10-15 minutes in the freezer. This also helps prevent spreading.
  • Place the cookies 2 inches apart. These cookies will naturally spread just a little bit no matter what. Make sure you leave space so they don’t run into each other.
  • Roll the dough in sugar. The powdered sugar coating adds extra sweetness, but it also adds contrast so you can really see the crinkling effect.
  • If you prefer flatter cookies, scoop the dough, then flatten the dough balls slightly before coating them in sugar.

More Chocolate Cookies You’ll Love

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Chocolate Crinkle Cookies

These Chocolate Crinkle Cookies are a chocolate lover's dream come true. They're soft, gooey, fudgy, and take just 10 minutes to prep!
Course Dessert
Cuisine American
Diet Vegetarian
Prep Time 10 minutes
Cook Time 15 minutes
Chilling time 1 hour
Total Time 1 hour 25 minutes
Servings 12 cookies
Calories 220cal

Ingredients

  • ½ cup chopped chocolate or chocolate chips (3 oz or 90 grams)
  • ¼ cup canola oil (50 grams or 11.8 oz)
  • ½ cup brown sugar, lightly packed (80 grams)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all purpose flour (130 grams)
  • ¾ cup powdered sugar (80 grams)
  • ½ cup unsweetened cocoa powder (40 grams)
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup powdered sugar (for rolling)

Instructions

  • In a small bowl, combine chocolate and oil. Microwave on high for 40 seconds and stir until melted (pop it back in the microwave for a short time if necessary). Set aside to cool slightly.
  • In a large bowl, combine brown sugar, eggs and vanilla.
  • Add melted, slightly cooled chocolate and mix until combined.
  • Add flour, powdered sugar, cocoa powder, baking powder and salt and mix until combined.
  • The dough will be very sticky, like a very thick brownie batter so it does need to chill. Cover with plastic wrap and chill just until workable (you don't want it too firm), about 1 hour in the fridge or 10-15 minutes in the freezer.
  • Preheat the oven to 350 degrees F.
  • Scoop cookies with a 2-3 tablespoon cookie scoop, roll in powdered sugar, and place on parchment lined baking sheets at least 2 inches apart (I like to bake 6-9 per pan).
  • Bake for 8-10 minutes, depending on how large your cookies are. They may be slightly puffed in the centers but will deflate slightly as they cool. If you like your cookies thinner, simply scoop your cookie and then flatten slightly before coating in powdered sugar.
  • Allow to cool for 5 minutes before removing from the pans to cool completely.

Video

Notes

Notes:
  • Line the baking sheets. Lining with parchment paper or a baking mat not only makes for easy cleanup, but also prevents the cookies from spreading way too much.
  • Chill the dough. Before chilling, the dough will be very sticky and difficult to handle. Make sure you chill it for about 1 hour in the fridge or 10-15 minutes in the freezer. This also helps prevent spreading.
  • Place the cookies 2 inches apart. These cookies will naturally spread just a little bit no matter what. Make sure you leave space so they don’t run into each other.
  • Roll the dough in sugar. The powdered sugar coating adds extra sweetness, but it also adds contrast so you can really see the crinkling effect.
  • Prefer thinner cookies? These cookies are thick, rich and fudgy. If you like your cookies thinner, simply scoop your cookie and then flatten slightly before coating in powdered sugar.
 
Storing:
Chocolate Crinkle Cookies will last in an airtight container at room temperature for up to 5 days, in the fridge for a couple of weeks, or in the freezer for up to 3 months. To serve again, thaw in the fridge if frozen or warm in the microwave.

Nutrition

Calories: 220cal | Carbohydrates: 37g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 28mg | Sodium: 68mg | Potassium: 122mg | Fiber: 2g | Sugar: 26g | Vitamin A: 56IU | Vitamin C: 0.05mg | Calcium: 41mg | Iron: 1mg

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Pumpkin Chocolate Chip Bread https://www.thereciperebel.com/pumpkin-chocolate-chip-bread/ https://www.thereciperebel.com/pumpkin-chocolate-chip-bread/#comments Wed, 26 Oct 2022 06:49:00 +0000 https://www.thereciperebel.com/?p=32110 This Pumpkin Chocolate Chip Bread is moist and sweet, loaded with pure pumpkin puree and chocolate chips! Made with Greek…

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This Pumpkin Chocolate Chip Bread is moist and sweet, loaded with pure pumpkin puree and chocolate chips! Made with Greek yogurt for extra richness and the best blend of fall spices.

one slice of pumpkin bread cut from loaf.

Fall is here, which means it’s time for all things pumpkin!

If you’ve been around here for a while you might have heard me say that apple is always my first choice for fall baking. But, my husband and kids love pumpkin and it does make the house smell amazing.

Once September hits you can catch me in the kitchen baking up Pumpkin Muffins, Pumpkin Pie, Pumpkin French Toast, Pumpkin Pudding Cake, and now this Pumpkin Chocolate Chip Bread.

This sweet bread is so simple to make, has the perfect spiced pumpkin flavor, and is so insanely moist. You might just be baking this all year round!

Ingredients Needed:

ingredients needed for pumpkin bread.
  • Unsalted Butter: melting the butter first makes the bread extra tender and moist.
  • Sugar: plain old granulated sugar is our choice here.
  • Pumpkin Puree: make sure you use pure pumpkin puree; NOT pumpkin pie filling. Pumpkin pie filling has sugar and other things added to it, so they are not the same.
  • Greek Yogurt: Greek yogurt gives the bread a protein boost and makes the texture irresistibly moist.
  • Eggs: holds everything together so the bread can hold its shape.
  • Spices: a blend of cinnamon, ground ginger, ground nutmeg, and salt is perfect complement to the pumpkin flavor.
  • Baking Powder and Baking Soda: keeps the texture light and fluffy.
  • Vanilla Extract: adds flavor depth.
  • Flour: all purpose and whole wheat both work great!
  • Chocolate Chips: use your favorite variety of chocolate chips to mix in to the batter.

How to Make Pumpkin Chocolate Chip Bread

This delicious sweet bread is prepped and ready for baking in just 10 minutes. Full instructions are included in the recipe card below.

  1. Fat + sugar: Mixing together the butter and sugar first adds air pockets and creates a lighter texture.
  2. Combine the wet ingredients: Add in pumpkin, yogurt, eggs, baking powder and soda, and spices. Whisk to combine.
  3. Add the dry ingredients: Add in the flour and stir until just combined.
  4. Bake: Stir in the chocolate chips, transfer the batter to a greased loaf pan, then bake until a toothpick comes out clean.

Pumpkin Bread FAQs

Why is my Pumpkin Bread dry?

If your bread is dry, you either over-measured the flour or it’s over-baked. To prevent over-measuring of the flour, either weight it with a kitchen scale (it should be 230 grams) or spoon it into the measuring cup and level it off gently with your finger. This prevents it from getting too packed in.

Why is my Pumpkin Bread gummy?

If your bread is gummy, then the ratio of dry to wet ingredients is probably off. Be sure to measure everything carefully!

How do I know when Pumpkin Bread is done?

You’ll know it’s done when a toothpick is inserted into the center of the loaf and it comes out clean or with just a few moist crumbs. If it’s still wet in the middle, it needs longer to bake.

How to store:

This Pumpkin Chocolate Chip Bread will last in an airtight container on the counter for up to 4 days, in the fridge for up to a week, or in the freezer for up to 2 months. To enjoy again, thaw if frozen. Warm in the microwave or oven if desired.

close up image of pumpkin chocolate chip bread with two slices cut.

Tips and Notes for Pumpkin Chocolate Chip Bread

  • Check the pumpkin. Make sure you’re using pumpkin puree, not pumpkin pie filling. Puree is just pumpkin while filling has other ingredients like sweetener.
  • Grease the pan. Lightly greasing the pan makes it so much easier to remove the bread after baking.
  • Don’t over-mix. Over-mixed batter can result in dense, dry bread. Mix until just combined for the best texture.
  • Check for doneness. Use a toothpick to check if the bread is done. If it comes out clean, then it’s good to go. I recommend checking at 50 minutes, then adding time as needed.
  • Cover with foil, if needed. If the top of the bread is browning too much, but it’s not fully baked in the middle yet, cover the loaf with foil and continue baking.
  • Customize. Feel free to play around with different baking chips like white chocolate, cinnamon, or even butterscotch. This sweet bread would also be delicious topped off with Cream Cheese Frosting.
overhead close up image of slice of pumpkin chocolate chip bread.

More Pumpkin and Chocolate Recipes to Try

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Pumpkin Chocolate Chip Bread

This Pumpkin Chocolate Chip Bread is moist and sweet, loaded with pure pumpkin puree and chocolate chips! Made with Greek yogurt for extra richness and the best blend of fall spices.
Course Bread and Baked Goods
Cuisine American
Diet Vegetarian
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 10 servings
Calories 273cal

Ingredients

  • ½ cup unsalted butter (melted)
  • 1 cup granulated sugar (200 grams)
  • cups pure pumpkin puree (not pie filling) 300 grams
  • ½ cup plain Greek yogurt
  • 2 large eggs
  • 3 teaspoons cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • cups all purpose flour (228 grams)
  • 1 cup chocolate chips

Instructions

  • Preheat oven to 350 degrees F and lightly grease an 8×4" or 9×5" loaf pan (a 9×5" will require less bake time).
  • In a large bowl, whisk together the butter and sugar for 2 minutes.
  • Add pumpkin, yogurt, eggs, cinnamon, baking powder, vanilla, baking soda, salt, ginger and nutmeg. Whisk until combined.
  • Add flour and stir in just until combined. Stir in chocolate chips and spread into prepared loaf pan.
  • Bake for 50-70 minutes, until a toothpick comes out clean or with moist crumbs. If necessary, cover with foil for the last 20-30 minutes of bake time if the top is browning too quickly.

Video

Nutrition

Calories: 273cal | Carbohydrates: 41g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 192mg | Potassium: 214mg | Fiber: 2g | Sugar: 22g | Vitamin A: 6053IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 2mg

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No Bake Cookie Dough Cheesecake https://www.thereciperebel.com/no-bake-cookie-dough-cheesecake/ https://www.thereciperebel.com/no-bake-cookie-dough-cheesecake/#comments Mon, 29 Aug 2022 06:57:00 +0000 https://www.thereciperebel.com/?p=6279 This No Bake Cookie Dough Cheesecake is made with an Oreo crust and a rich cheesecake filling loaded up with…

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This No Bake Cookie Dough Cheesecake is made with an Oreo crust and a rich cheesecake filling loaded up with homemade edible cookie dough! Topped with fresh homemade whipped cream!

overhead image of cookie dough cheesecake with slice being pulled out.

I love all no-bake desserts, but I will say a no-bake cheesecake has to be one of my favorites! And this No Bake Cookie Dough Cheesecake is no exception.

Now, while I do go crazy for the simplicity of a classic no bake Cheesecake Recipe, I absolutely love to play around with the endless cheesecake possibilities. There are just so many flavor variations!

This variation is a buttery Oreo crust filled with a rich and creamy cookie dough filling topped with homemade whipped cream and more cookie dough.

But don’t worry! Although this cheesecake is totally indulgent, there are no raw eggs! It’s safe, incredibly delicious, and so simple to make.

Does it get any better than that?!

Ingredients Needed:

ingredients needed for cookie dough cheesecake.

Crust

  • Butter: you’ll need ½ cup of melted butter to bind the cookie crumbs into a crust.
  • Sandwich Cookies: blended up chocolate sandwich cookies make the best cheesecake crust. No need to scoop out the frosting!

Cookie Dough

  • Brown Sugar: gives the cookie dough that classic warm sweetness.
  • Butter: you’ll need ½ cup of butter for the dough. Be sure to soften it first so it’s easy to stir together!
  • All-Purpose Flour: you can either heat treat your all-purpose flour or use oat flour instead.
  • Milk: creates the perfect moist texture without adding eggs.
  • Vanilla: adds a subtle sweetness to help flavor the dough.
  • Salt: cuts the sweetness and brings out flavor.
  • Mini Chocolate Chips: just use your favorite!

Cheesecake

  • Cream Cheese: use full fat blocks of cream cheese for the best texture. Low fat cream cheese has more water and will result in a less stable cheesecake.
  • Powdered Sugar: adds sweetness and helps thicken the filling.
  • Vanilla: gives the cheesecake filling just the right amount of flavor depth.
  • Heavy Whipping Cream: use 35% cream for a thick and creamy texture.
  • Whipped Cream: you can use store-bought whip or make a batch of homemade whipped cream to top off the cheesecake.
close up image of piece of cookie dough cheesecake being lifted out of whole.

This No Bake Cookie Dough Cheesecake is a whole lot simpler than it looks!

  1. Form the crust: In a food processor, combine melted butter and cookies until smooth. Press into a 9″ springform pan.
  2. Make the cookie dough: In a bowl, mix together sugar and softened butter. Add in flour, milk, vanilla, and salt, then stir until a dough forms. Stir in chocolate chips, then set in the fridge to chill.
  3. Make the cheesecake filling: In a bowl, beat the cream cheese until smooth. Add sugar and vanilla, then beat again until smooth. In a separate bowl, whip the cream until stiff peaks form. Add half of the cream cheese mixture, mix on low until combined, then add the rest.
  4. Roll the cookie dough: Divide the cookie dough into thirds. Roll 1 third into a circle the size of your pan. Lay that on top of the crust. Roll the rest of the dough into small balls. Stir half into the cheesecake mixture and set the rest in the fridge to use for garnish.
  5. Assemble and chill: Spread the cheesecake filling over the crust, then place it in the fridge until set.
  6. Add the topping: Remove the cheesecake from the pan, top with whipped cream and extra cookie dough balls, then serve or store in the fridge.

No Bake Cheesecake FAQs

Will my no-bake cheesecake set?

Yes! If it’s done properly, you should have no issue getting your no-bake cheesecake to set. Just follow the instructions and chill it in the fridge for a minimum of 6 hours!

How do you thicken a no-bake cheesecake?

There are a few ways you can make sure your cheesecake filling is nice and thick. First, use room temperature cream cheese. It’s easier to beat into a smooth filling for better structure.
Second, beat the heavy cream until stiff peaks form and no less. This incorporates enough air into the filling to create a thicker consistency.
And third, of course, don’t shorten the chill time. The cheesecake needs at least 6 hours, sometimes longer, to fully set in the fridge.

How to store:

This No-Bake Cookie Dough Cheesecake will last in an airtight container in the fridge for up to 5 days.

Can I freeze no bake cheesecake?

Yes! I have successfully frozen lots of no bake cheesecakes. The key is to let it set completely in the fridge before freezing. Place in the freezer to freeze uncovered, then wrap and store up to 3 months.
Let thaw in the fridge overnight or at room temperature for 2-3 hours.
They are also delicious partially frozen!

one piece of cookie dough cheesecake with bite missing.

Tips and Notes

  • Use a springform pan. A springform pan makes it so much easier to remove the cheesecake without breaking it. If you don’t have one, you can also make this in a 9×13″ pan or two pie plates.
  • Use cold heavy cream. The colder cream will whip much more easily into stiff peaks.
  • Use full-fat cream cheese. Use full-fat cream cheese blocks for the cheesecake filling. Anything else won’t yield that delicious rich and creamy texture.
  • Chill for at least 6 hours. The cheesecake needs a minimum of 6 hours, but sometimes more, to fully set. Don’t slice into it too soon or you’ll just end up with a big mess.
  • For clean slices, run a sharp knife under warm water, dry completely, then slice into the cake. Repeat between slices.
  • Cookie Dough: Many store bought cookie doughs are safe to eat raw so you can save time by using one of those. Just be sure to check the package!
  • To heat treat the flour, microwave it on high for 4-6 minutes or spread it on a baking sheet and bake for 5 minutes at 350ºF. The flour is safe at 165ºF.

More Cheesecake-Inspired Recipes You’ll Love

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This No Bake Cookie Dough Cheesecake is made with an Oreo crust and a rich cheesecake filling loaded up with homemade edible cookie dough! Topped with fresh homemade whipped cream!
Course Dessert
Cuisine American
Diet Vegetarian
Prep Time 45 minutes
Chilling time 6 hours
Total Time 45 minutes
Servings 12 servings
Calories 810cal

Ingredients

Crust

  • ½ cup melted butter
  • 300 grams chocolate sandwich cookies (about 25 cookies)

Cookie Dough*

  • cup brown sugar
  • ½ cup softened butter
  • cups all-purpose flour (heat treated – see notes)**
  • 5 tablespoons milk
  • 1 teaspoon vanilla
  • ½ teaspoon salt
  • ¾ cup mini chocolate chips

Cheesecake

Instructions

Crust

  • Combine melted butter and cookies in a food processor and process until smooth and a ball forms.
  • Press into a 9″ Springform pan (or a pie plate or square pan works just fine, too!).

Cookie Dough

  • In a medium bowl, stir together sugar and softened butter with a spoon or beat with an electric mixer. Add flour, milk, vanilla and salt and stir until a dough forms, adding a little more milk if needed. Stir in chocolate chips.
  • Set in the refrigerator to chill.

Cheesecake

  • In a large bowl, beat together cream cheese until smooth. Add sugar and vanilla and beat until completely smooth.
  • In a separate bowl, whip cream with an electric mixer until stiff peaks form. Add half to the cream cheese mixture and beat on low until combined. Add remaining whipped cream and beat on low just until combined.
  • Divide the cookie dough in thirds. Roll 1 third into a circle the size of your pan and lay on top of your crust (I do this between 2 sheets of wax paper and it works perfectly!). Roll remaining ⅔ into small balls. Stir half of the cookie dough balls into the cheesecake, and set the remaining in the fridge for garnish.
  • Spread the cheesecake mixture over the crust and set in the refrigerator to chill until set, at least 6 hours.
  • Remove cheesecake from pan and garnish with whipped cream if desired and extra cookie dough balls. Serve and store leftovers in the refrigerator for up to 5 days.

Video

Notes

*Cookie Dough: Many store bought cookie doughs are safe to eat raw so this is one place you can save time if you want to! Just be sure to check the package before consuming.
Another option is to swap the all purpose flour for oat flour, since it is safe to consume uncooked.
**To heat treat flour, you can microwave on high for 4-6 minutes or spread on a baking sheet and bake 5 minutes at 350 degrees F. The temperature you are looking for is 165 degrees F.

Nutrition

Calories: 810cal | Carbohydrates: 80g | Protein: 9g | Fat: 52g | Saturated Fat: 30g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 534mg | Potassium: 231mg | Fiber: 2g | Sugar: 53g | Vitamin A: 1642IU | Vitamin C: 1mg | Calcium: 127mg | Iron: 5mg

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Mint Chocolate Chip Ice Cream https://www.thereciperebel.com/mint-chocolate-chip-ice-cream/ https://www.thereciperebel.com/mint-chocolate-chip-ice-cream/#comments Mon, 25 Jul 2022 06:25:00 +0000 https://www.thereciperebel.com/?p=29599 This Mint Chocolate Chip Ice Cream is a refreshing homemade ice cream. It’s rich and creamy with just the right…

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This Mint Chocolate Chip Ice Cream is a refreshing homemade ice cream. It’s rich and creamy with just the right amount of minty flavor!

overhead image of four scoops of mint chip ice cream in glass loaf pan.

Is there anything quite as refreshing as a scoop (or two, let’s be honest) of Mint Chocolate Chip Ice Cream on a hot summer day?

Well, this mint chip ice cream is sure to satisfy any craving. It’s light, yet creamy, infused with minty flavor, and loaded with chopped dark chocolate or chocolate chips.

It is my daughter’s favorite ice cream, so naturally I had to add a recipe here!

Looking for more delicious homemade ice cream recipes? Check out my Easy Homemade Ice Cream, No Churn Turtle Ice Cream or Homemade Cookes ‘n’ Cream Ice Cream with Nutella Swirl.

Ingredients Needed:

ingredients needed for mint chocolate chip ice cream.
  • Heavy Whipping Cream and Whole Milk: using full fat ingredients makes for a super rich and creamy ice cream.
  • Granulated Sugar: you can use more or less sugar according to your tastes. Anywhere from ¾ cup-1 cup will be perfect!
  • Egg Yolks: egg yolks create a custard base for the ice cream which helps stabilize it for a creamier texture. It also prevents ice crystals from forming which makes the ice cream last longer!
  • Vanilla Extract: adds flavor depth and extra sweetness.
  • Pure Mint Extract: use mint extract, not peppermint extract.
  • Green Food Coloring: food coloring is optional, but gives the ice cream its classic mint green color.
  • Chocolate: use finely chopped dark chocolate or mini chocolate chips.
close up image of spoon scooping mint ice cream from bowl.

How to Make Mint Chocolate Chip Ice Cream

This Mint Ice Cream recipe requires just a quick 20 minutes of hands-on time!

  1. Cook the base: In a saucepan, whisk together cream, milk, sugar, and egg yolks. Place over medium heat and cook until thickened, then stir in vanilla and mint.
  2. Refrigerate: Pour the mixture into a glass bowl and press a piece of plastic wrap over the top so it’s just touching the surface. Place in the fridge until completely cold.
  3. Churn: Transfer the ice cream base to a chilled ice cream maker bowl, then churn for 20 minutes, adding the chocolate in the last 5 minutes.
  4. Freeze: Pour the mixture into a glass loaf pan or baking dish and freeze until firm.

Mint Chip Ice Cream FAQs

What type of mint is used in Mint Chocolate Chip Ice Cream?

Classic Mint Chocolate Chip Ice Cream is made using pure mint extract, which uses spearmint rather than peppermint. Although you can use peppermint extract in a pinch, it has a much more potent flavor, so you may need to add less so the mint flavor doesn’t overpower everything else.

Can I use fresh mint leaves instead?

The answer is yes, but I haven’t tried so I can’t tell you how much. I find mint extract to be more reliable and easier to measure, so I usually use that.

What chocolate to use:

A good quality chocolate is key to take this ice cream to the next level! I like to use either finely chopped dark chocolate or mini chocolate chips.

How to store:

Homemade ice cream will last wrapped tightly and covered in the freezer for up to 3 months. When you’re ready to serve, let the ice cream sit at room temperature for 5-10 minutes to soften.

close up image of three scoops of mint chocolate chip ice cream.

Tips and Notes for Mint Ice Cream

  • Chill the bowl. Before you start your ice cream, stick the bowl of your ice cream maker in the freezer. The cold bowl creates a better texture when you churn.
  • When you cover the ice cream base with plastic wrap, be sure it’s just touching the surface of the liquid. This helps prevent a skin from forming on top.
  • You can speed up the refrigeration chill time by sticking the mixture in the freezer instead. If you do this, be sure to stir every 10 minutes to keep it nice and smooth.
  • Freeze for 4-6 hours. We want the ice cream to have time to get nice and frozen before serving.
  • Storage tips: Store the ice cream in a shallow, flat container, covered with plastic wrap, and in the back of the freezer. All of this helps prevent ice crystals from forming for a creamier ice cream.
  • Let it sit for 5-10 minutes before serving so it can soften just a touch.

More Minty Desserts You’ll Love

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Mint Chocolate Chip Ice Cream

This Mint Chocolate Chip Ice Cream is the best refreshing dessert. It's rich and creamy with just the right amount of minty flavor!
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Churning and Freezing 4 hours
Total Time 4 hours 20 minutes
Servings 8 servings
Calories 361cal

Ingredients

  • cups heavy whipping cream
  • cups whole milk
  • ¾-1 cup granulated sugar use more or less according to your tastes
  • 4 egg yolks
  • 1 tablespoon vanilla extract
  • 1 teaspoon pure mint extract
  • green food coloring, optional
  • 100 grams finely chopped dark chocolate or mini chocolate chips

Instructions

  • Freeze ice cream maker bowl according to instructions.
  • Whisk together cream, milk, sugar and egg yolks in a large saucepan until smooth.
  • Place the pan on medium heat, and cook and whisk constantly until thickened. It will be noticeably thickened, but not thick like pudding.
  • Stir in vanilla and mint.
  • Pour into a large glass measuring cup or bowl and press a piece of plastic wrap to the surface to keep a skin from forming.
  • Refrigerate until completely cold (you can speed this up by placing it in the freezer and stirring every 10 minutes).
  • Place in the ice cream maker and churn for 20 minutes or until a soft serve consistency. Add chocolate in the last 5 minutes of churning or stir in at the end.
  • Pour into a glass loaf pan or baking dish and freeze until firm, about 4-6 hours.
  • I recommend letting sit at room temperature for 5-10 minutes before serving. Cover leftovers with plastic wrap and freeze up to 3 months.

Video

Notes

*For a richer ice cream, you can use 2 cups of cream and 1 cup of milk.

Nutrition

Calories: 361cal | Carbohydrates: 28g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 153mg | Sodium: 37mg | Potassium: 214mg | Fiber: 1g | Sugar: 26g | Vitamin A: 865IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 2mg

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