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

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

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

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

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

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

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

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

What is a skillet cookie?

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

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

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

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

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

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

Ingredients Needed:

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

How to Make a Skillet Cookie

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

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

Skillet Cookie FAQs

Tips and Notes

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

Skillet Cookie Variations

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

Serving Suggestions

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

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

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

More Delicious Cookie Recipes to Try

Fall/Winter

Oatmeal Cranberry Cookies

Desserts

Chai Cookies Recipe

Cookies

Chocolate Mint Cookies

Christmas

Toffee Shortbread Cookies

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Skillet Cookie

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

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 419.22cal

Author Ashley Fehr

Ingredients

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

US Customary – Metric

Instructions

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

Notes

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

Ingredients and Substitutions:

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

Storage:

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

Nutrition

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

The post Skillet Cookie appeared first on The Recipe Rebel.

These homemade Strawberry Shortcake Ice Cream Bars are cool, creamy, crunchy, and sweet, with delicious flavors of strawberries and cream! They’re perfect an easy no bake dessert for summer parties!

Strawberry season is one of my favorite times of the year.

Taking the first bite of a perfectly ripe, plump, sweet strawberry is one of those simple moments of joy I look forward to every year.

We can’t get enough strawberry desserts — and these Strawberry Shortcake Ice Cream Bars are one we can make year round!

I know you strawberry lovers out there will understand. 😉

These Strawberry Shortcake Ice Cream Bars have the perfect combination of classic flavors as well as textures!

With a shortbread cookie crust, creamy strawberry and vanilla ice cream, a layer of strawberry jam for a fruity punch, and a strawberry crunch topping, they’re the perfect no bake dessert to beat the heat.

These dessert bars are a homemade version of the Strawberry Shortcake Ice Cream Bars that usually come on a popsicle stick, although they are even easier to make and they still have all the nostalgic flavors in them!

Using freeze-dried strawberries gives this classic frozen dessert a fresh strawberry flavor without any fuss, so it really is the perfect treat.

For more frozen dessert inspiration, try my Blueberry Cheesecake Ice Cream Cupcakes, my Oreo Ice Cream Cake or these amazing Gluten-Free Ice Cream Sandwiches!

Ingredients Needed:

• Shortbread: I’ve used shortbread cookies I got from the store to make this recipe quick and easy. You’ll need it for the cookie crust and the crumb coating. Any plain (unfilled) vanilla cookie will work fine!
• Butter: salted butter will bind the base together.
• Ice Cream: you’ll need both strawberry ice cream and vanilla ice cream for this recipe. Use store-bought or make your own.
• Strawberry Jam: adds a punch of strawberry flavor — homemade or store bought both work great.
• Freeze-Dried Strawberries: you should be able to find freeze-dried strawberries in your local grocery store, or order them online! They are a key ingredient in these bars but you can also make them without.

How to Make Strawberry Shortcake Ice Cream Bars

This recipe comes together quickly with some store-bought shortcuts! Full instructions are included in the recipe card below.

1. Make the crust: Combine shortbread cookies and melted butter in a food processor and press the mixture into the bottom of the prepared pan.
2. Add strawberry ice cream layer: Spread softened strawberry ice cream onto the crust and freeze until firm.
3. Add strawberry jam: Spread the jam in an even layer on the strawberry ice cream and freeze until firm.
4. Add vanilla ice cream layer: Allow the vanilla ice cream to soften, then spread it onto the strawberry jam layer.
5. Make shortbread crumble: Crush the cookies and freeze-dried strawberries separately. Combine mixtures in a mixing bowl.
6. Add shortbread crumble: Sprinkle the shortbread crumble over the vanilla ice cream layer, and place the whole thing in the freezer until completely firm.

Strawberry Shortcake Ice Cream Bars FAQs

Strawberry Shortcake Dessert Bar Variations

• Make your own crust. Make your own shortbread crust, like in my Pumpkin Cheesecake Bars Recipe.
• Flavors. Make different flavor versions of this dessert by using other jams or fillings, and ice creams in a different flavor. Try my Easy No Churn Cherry Cheesecake Ice Cream with cherry jam in the middle, or blueberry ice cream with blueberry jam (just skip the freeze dried strawberries in the topping!).
• Topping. Add some sprinkles to the top for extra color. Alternatively, add some white chocolate chips or a drizzle to the top for extra sweetness and texture.
• Strawberries. Add a few chopped fresh strawberries to one or more of the layers for some extra strawberry magic!
• Popsicles. You can make this recipe in popsicle molds if you prefer an on-the-stick treat. Just freeze and coat the bars with the crumble after removing from the mold. Freeze until ready to serve!

Serving Suggestions

Top these ice cream bars with some Strawberry Sauce or some Homemade Whipped Cream for added decadence!

For more strawberry dessert ideas, check out this Strawberry Pie, my Strawberry Cream Cheese Pie Recipe, and also my Strawberry Shortcake Recipe.

Also, try my Strawberry Milkshake or Strawberry Lemonade for some more strawberry flavors for your summer events!

More Easy Ice Cream Desserts To Try

Desserts

Strawberry Shortcake Ice Cream Bars

Desserts

Copycat Dairy Queen Ice Cream Cake

Desserts

Blueberry Cheesecake Ice Cream Cupcakes

Desserts

Brownie Sundae

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Strawberry Shortcake Ice Cream Bars

These homemade Strawberry Shortcake Ice Cream Bars are cooling, creamy, crunchy, and sweet, with delicious flavors of strawberries and cream! They're perfect for any summer gathering or BBQ.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 20 minutes minutes

Freezing time 6 hours hours

Total Time 6 hours hours 20 minutes minutes

Servings 12 servings

Calories 413cal

Author Ashley Fehr

Ingredients

Crust

• 275 grams shortbread or shortcake cookies about 18 cookies or 10 ounces
• ½ cup salted butter melted

Ice cream cake

• 4 cups strawberry ice cream
• ½ cup strawberry jam
• 4 cups vanilla ice cream

Strawberry Crumble

• 6 shortbread cookies
• ⅓ cup freeze-dried strawberries

US Customary – Metric

Instructions

Crust

• Line a 9×9″ pan with parchment paper (optional but makes for easy removal).
• Combine shortbread cookies and melted butter in a food processor (you can also crush them by hand and stir them together). Press into the prepared pan.

Ice Cream Cake

• Allow the strawberry ice cream to soften for about 20 minutes, then spread it onto the crust. Freeze for 2 hours or until firm.
• Spread the jam in an even layer on the strawberry ice cream. Freeze for 1 hour or until firm.
• Allow the vanilla ice cream to soften for about 20 minutes. Spread it onto the strawberry jam.
• Make the crumble by roughly crushing the cookies (you want chunks, not fine powder). Separately, crush freeze-dried strawberries into a fine powder. Stir the crumbled cookies and strawberry powder together and sprinkle over vanilla ice cream.
• Place in the freezer and freeze until completely firm, at least 4 hours.
• Use the parchment paper to remove the ice cream cake. Slice and serve.

Video

Notes

Ingredients and Substitutions:

• Cookies: Choose a plain vanilla shortbread, shortcake, or butter cookie for this recipe.
• Ice Cream: Use any brand of ice cream you like!
• Freeze-Dried Strawberries: Unfortunately, freeze-dried strawberries are a key ingredient here, and there aren’t any great substitutions. You could try swapping with a small amount of strawberry jello powder, but I haven’t tested this method, so I can’t guarantee the results.

 

Storage: Store these bars in a freezer-safe container and freeze them for up to 1 month. Bear in mind that it is a frozen dessert, so it won’t last long if left out on a dessert table. 

Nutrition

Calories: 413cal | Carbohydrates: 53g | Protein: 4g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 53mg | Sodium: 232mg | Potassium: 290mg | Fiber: 2g | Sugar: 26g | Vitamin A: 567IU | Vitamin C: 84mg | Calcium: 114mg | Iron: 2mg

The post Strawberry Shortcake Ice Cream Bars appeared first on The Recipe Rebel.

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!

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 Cookies, Mom’s Homemade Buns, and Mom’s (Almost) No Bake Pineapple Squares!

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

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

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.

Mom’s Chocolate Chip Cookie Variations

• 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.

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.

More Chocolate Chip Cookie Recipes You’ll Love

Desserts

Peanut Butter Oatmeal Chocolate Chip Cookies

Desserts

Double Chocolate Chip Cookies

Desserts

Peanut Butter Chocolate Chip Cookies + VIDEO

Uncategorized

Double Chocolate Potato Chip Cookies

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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 minutes

Cook Time 8 minutes minutes

Total Time 18 minutes minutes

Servings 24 cookies

Calories 214cal

Author Ashley Fehr

Ingredients

• 1¼ 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

US Customary – Metric

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

The post Mom’s Chocolate Chip Cookies appeared first on The Recipe Rebel.

Okay, technically a charcuterie board refers to a snack board of cured meats and cheeses.

Which is not quite what we’re doing here. We’re using the same idea, but making it sweeter!

This Dessert Charcuterie Board is loaded up with your favorite sweets. You can follow my guidelines OR get creative. It’s just so customizable! Add on fresh fruit, dried fruit, candies, chocolates, sweet dips, cookies, mini donuts…the sky is the limit!

If you love snack boards, you’ll definitely love my Kid-Friendly Snack Board!

Want to make a few homemade offerings to go on it? Try this Cream Cheese Fruit Dip: 3 ways, Easy Caramallow Fruit Dip, these Peanut Butter Balls or Oreo Balls.

Ingredients Needed:

• Fruit: use whatever variety of fruit you like. I love berries and/or grapes, then a stone fruit such as cherries, sliced peaches, or nectarines.
• Crunchies: this can be small cookies, pretzels, or graham crackers.
• Nuts: any combination of your favorite nuts will work. Try roasted almonds, praline peanuts, cashews, or any chocolate covered nuts.
• Dried Fruit: use dried apricots, strawberries, cherries, raisins, apples, etc.
• Candies: anything goes! Use your favorite chocolates, gummies, marshmallows, you name it.
• Optional Additions: feel like dipping? Add on a bowl of whipped cream, Nutella, peanut butter, cookie butter, or your favorite jam or jelly!

How to Make a Dessert Charcuterie Board

It takes just 20 quick minutes to put together your Dessert Charcuterie Board!

1. Gather your items: Grab whatever items you want to include on your board. I like to include something crunchy, salty, chocolate-y, and fresh.
2. Add the focal points: Pick the largest/most exciting ingredient, then add that to the board in a few different spots.
3. Arrange the smaller ingredients: Working your way down in size, add the other ingredients around the board, filling in the gaps with things like small berries and nuts.

Dessert Charcuterie Board FAQs

Tips and Notes

• Distribute well. Balance is key when it comes to a visually pleasing charcuterie board. Make sure any pops of color are spread out around the board. Smaller piles all over is better than one giant pile of a single item.
• Adjust as needed. Serving a lot of people? Use a big wooden board as a serving platter. Preparing for just a few snackers? Use a small one. It’s better to fill the entire board, no matter what size you’re using.
• Pile it up. Make higher piles as opposed to wider, flatter piles. The more depth there is, the more interesting it will be to look at.
• Use bowls for smaller items. Anything bigger and easier to grab is just fine right on the platter. Smaller things like nuts are perfect in your favorite bowls.

Variation Ideas

• Valentine’s Day: Anything red or pink and anything chocolate is perfect for Valentine’s Day. Use strawberries, raspberries, conversation hearts, Valentine’s Day Chocolate Lollipops, Chocolate Covered Strawberries, or even cheeses to balance out the sweetness. Brie, gouda, gruyere, or goat cheese would all be great.
• Christmas: Use any of your favorite holiday sweets! Popcorn Balls, red and green M&Ms, candy canes, Christmas Sugar Cookies, No-Bake Mint Chocolate Bars, etc. Anything green, red, and white is perfect.
• Halloween: All Halloween candy is fair game! Fill in with apple slices and caramel, Caramel Popcorn, Snickers Brownie Bites, candy corn, etc.
• Birthday: Add your favorite cake balls, Grandma’s Candy Popcorn, mini cupcakes, Frosted Sugar Cookies, you name it.
• Chocolate Lover’s: Load it up with everything chocolate! Candy bars, chocolate kisses, Triple Chocolate Raspberry Brownies, M&Ms, Nutella and pretzels, you name it.
• Fondue: It doesn’t have to be sweet! Surround your favorite melty cheese dip with all things dip-able! Crackers, pretzels, chips, even fresh veggies.
• Summer: Pile on whatever summery thing you can think of! Cherries, strawberries, cheesecake bites, and more.
• Sweet and Savory: Fill your board with all your favorite sweet and salty foods. Try chocolate covered pretzels, popcorn, Double Chocolate Potato Chip Cookies, crackers and jam, cream cheese and crackers, your favorite olives, etc.

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Dessert Charcuterie Board

This Dessert Charcuterie Board is the perfect, crowd-pleasing treat. It's cute, packed with all your favorite sweets, and super customizable!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 10 people

Calories 407cal

Author Ashley Fehr

Ingredients

• 2 cups variety of berries or grapes (i.e., strawberries, raspberries, blueberries)
• 1 cups stone fruits (i.e., cherries, sliced peaches or nectarines)
• 1 package small cookies, pretzels or graham crackers (200-300 grams)
• 1 cup variety of nuts (roasted almonds, praline peanuts, cashews, or chocolate covered nuts)
• 1 cup dried fruit (dried apricots, strawberries, cherries, raisins, apples, etc.)
• ½ cup variety of candies (chocolates, gummies, marshmallows, whatever you like)
• optional: whipped cream, nutella, peanut butter, cookie butter, jams or jellies depending on what kind of dessert board you are going for.

Instructions

• Pick a theme for your board and gather your items. Aim for a variety — something crunchy, something salty, something chocolate, something fresh, etc.
• Lay out your ingredients and begin by arranging your focal points on the board — this could be the largest or most exciting ingredient, or a key to your theme.
• Work your way down your list of ingredients according to size. Place the largest items, then the second largest, and fill in the gaps with the smallest items last. Aim for pops of color in different areas for visual interest.
• Keep in mind how long you will need to store it before people arrive. Most items can be left at room temperature for a couple of hours, but you may want to wait until just before serving if you have items that should stay cold.

Notes

Though you really don’t need a recipe for this board, here is a list of exactly what is pictured in mine in case you are wondering:

• roasted, salted almonds
• dark chocolate covered almonds
• salted caramel pretzel pieces (Snyder’s brand)
• praline peanuts
• chocolate hazelnut roll cookies
• coconut flavor cookie chips (the flat cookies)
• mini powdered donuts
• chocolate covered pretzels
• dried apricots
• fresh strawberries
• fresh blueberries
• fresh white peaches

 

**I photographed this board at the end of summer, so I had access to fresh fruit that didn’t cost a ton. Please adjust your fresh fruit options according to what is available and in season.

Nutrition

Calories: 407cal | Carbohydrates: 49g | Protein: 9g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 227mg | Potassium: 467mg | Fiber: 7g | Sugar: 22g | Vitamin A: 27IU | Vitamin C: 23mg | Calcium: 119mg | Iron: 4mg

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These soft Molasses Cookies are inspired by Grandma’s! They’re soft, chewy and so easy to make! The perfect Christmas cookies for your freezer stash.

If you love simply spiced cookies, you’ll love these Chai Cookies Recipe and The Best Snickerdoodle Recipe too!

These soft and chewy Molasses Cookies will always remind me of my Grandma — she always had an impressive cookie stash in her freezer for when we would stop by! Around Christmas, I always have to make a batch.

I love the crisp coating that the sugar gives them as they bake!

Molasses isn’t something I use a lot of throughout the year, but around Christmas time I always need a carton to whip up my favorite holiday treats!

It has kind of a distinct flavor, and honestly not one that I usually find enticing. But these cookies are one of my favorites this time of year so I can’t resist (one I also love in this Slow Cooker Gingerbread Pudding Cake!). They are the perfect combination of warmth and spice and sweetness.

They would be perfect on a Dessert Charcuterie Board too!

If you want to take things up a notch and go beyond plain old Molasses Cookies, try these White Chocolate Gingersnap Oreos or these White Chocolate Truffle Stuffed Gingersnaps.

Some of our other favorite holiday cookies are these Christmas Sugar Cookies, Soft Frosted Sugar Cookies and Grandma’s Sour Cream Sugar Cookies.

Ingredients Needed:

• Butter: I use unsalted butter in most of my baking recipes but you can also use salted butter and they will turn out fine, since there is not any salt added.
• Brown Sugar: brown sugar has a rich, dark flavor that works perfectly with the molasses.
• Egg: holds everything together. I haven’t tried these cookies with an egg substitute.
• Molasses: gives us that classic rich flavor
• Flour: I use all purpose flour but whole wheat flour works great as well.
• Ginger and Cinnamon: warm spices that complement the rich molasses perfectly.
• Baking Soda: makes these cookies rise just enough so that they are thick and chewy.
• Sugar: for rolling! This gives the cookies a bit of extra sweetness and a crisp crunch on the outside.

How to make Ginger Molasses Cookies:

See the detailed recipe down in the recipe card!

1. Cream the butter and sugar and then add the remaining wet ingredients
2. Add the dry ingredients and mix just until combined. For thick cookies I like to refrigerate until the dough is firm, or at least workable.
3. Roll into balls and coat in granulated sugar.
4. Bake, but don’t overbake! The key to nice soft cookies is to take them out of the oven when they are just a bit glossy in the centre.

What’s the difference between these Molasses Cookies and Gingersnap Cookies?

These are softer and chewier than a traditional gingersnap cookie, but with many of the same flavors. They are still sweet and have mild spice, and that rich, sweet molasses flavor.

I am not a fan of crunchy cookies, so I prefer these soft Molasses Cookies over crispy gingersnaps any day!

How do you store Molasses Cookies?

These cookies keep beautifully, but it should be noted that the strong flavors in this cookie will transfer to other foods, so they should always be kept sealed in a separate container — don’t place them in the same bag or container as other cookies to store.

On the counter:

These Molasses Cookies can be store in an air tight container at room temperature for up to 1 week. They will be best the first 3 or 4 days, so I recommend moving them to the freezer if you’re not planning to eat them all in that time.

To freeze Molasses Cookies:

These cookies freeze perfectly. Simply place in a large freezer bag or freezer-safe container (you can place wax paper or parchment paper between the layers if you like but it’s not necessary), and freeze up to 3 months.

This is perfect for holiday gift-giving as you can make them quite a ways in advance!

What to do with your leftover Molasses?

Molasses is used in lots of great traditional fall and Christmas recipes. Here are some of my favorite ways to use up leftover Molasses:

• Slow Cooker Gingerbread Pudding Cake
• White Chocolate Gingerbread Poke Cake

Looking for more Christmas Cookie recipes? Here are some of my favorites!

• No-Bake Christmas Tree Cookies
• Fudgy Mint Chocolate No-Bake Cookies
• Grandma’s Sour Cream Sugar Cookies

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Molasses Cookies

These Molasses Cookies are inspired by Grandma’s! They’re soft, chewy and so easy to make! The perfect Christmas cookies for your freezer stash.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 8 minutes minutes

Refrigeration time 3 hours hours

Total Time 23 minutes minutes

Servings 24 cookies

Calories 149cal

Author Ashley Fehr

Ingredients

• 3/4 cup unsalted butter room temperature
• 1 cup brown sugar
• 1 egg
• 1/4 cup fancy molasses
• 2 1/4 cups all purpose flour
• 1 teaspoon ground ginger
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 cup granulated sugar for rolling

US Customary – Metric

Instructions

• In a large bowl with an electric mixer, beat butter and sugar until light and fluffy, 3-4 minutes.
• Add egg and molasses and beat on medium speed until combined.
• Add flour, ginger, baking soda and cinnamon and mix on low speed or by hand just until combined. Refrigerate until dough is firm.
• Preheat oven to 350 degrees F and line 2 baking sheets with parchment paper.
• Roll dough into 1-1.5″ balls and coat them in granulated sugar. Place on prepared baking sheets and bake for 7-9 minutes, just until centers are set.
• Let cool for 5-10 minutes before removing to a wire rack to cool completely.

Video

Nutrition

Calories: 149cal | Carbohydrates: 22g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 22mg | Sodium: 53mg | Potassium: 80mg | Sugar: 13g | Vitamin A: 185IU | Calcium: 20mg | Iron: 0.8mg

The post Soft Molasses Cookies Recipe appeared first on The Recipe Rebel.

These really are the Best Christmas Cookies! We’ve got Christmas sugar cookies, molasses cookies, Christmas tree cookies, no-bake cookies, and more. Everything you need to stock your freezer and fill your trays for the holiday season!

It’s the most wonderful time of the year! Christmas baking time!

There is just something so magical about baking Christmas cookies the month before Christmas. It always just gets me right in the holiday spirit.

I think we can all agree that this is also the time of year when things get a little bit crazy…which is why I love to keep my freezer stocked with cookies, bars, and other baked goods. Whenever we’re off to a church function or Christmas party or have friends or family visiting, I can easily just pull a batch of sweets out of the freezer and they’re ready to go.

So today, I’m bringing you a list of all the best Christmas cookies…we’ve got all the best kinds!

If you’re looking for more easy Christmas treats, check out my No-Bake Christmas Treats too!

Easy decorating tips for Christmas cookies:

• A few crushed candy canes go a long way!
• Check out your local grocery store (or my favorite – Bulk Barn!) for all of your favorite candies in shades of red, green and white. They’ll put a Christmas spin on any cookie you make!
• A drizzle of white or dark chocolate adds a decadent feel and also helps Christmas sprinkles to adhere, if that’s your thing

Tips for freezing Christmas cookies:

Thankfully for all of us, cookies freeze amazingly well. This means we can make a big batch one day when we have time, and store them in the freezer to bring out when we need them.

To freeze your cookies, let them cool completely on parchment paper or cooling racks. Once they’re cooked, stack them neatly and place in freezer safe containers or freezer bags.

If you are freezing frosted cookies, be sure that the frosting has totally set before freezing. It’s also a good idea to place wax paper between the layers to ensure there’s no transfer.

I like to use containers so there is less plastic waste, but freezer bags are good for when you need to grab and go — you could even make some smaller bags up for last minute gifting!

Christmas Sugar Cookies

These Christmas Sugar Cookies are the best cut-out cookies! This 30-minute recipe makes thick, soft, and perfectly sweet cookies that are topped off with a four-ingredient homemade icing!

Check out this recipe

Mint Hershey Kiss Cookies

These Mint Hershey Kiss Cookies are the perfect Christmas cookies to add to your holiday baking list! They’re so easy to make and fun to eat! 

Check out this recipe

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!

Check out this recipe

Grandma’s Sour Cream Sugar Cookies

These Sour Cream Sugar Cookies are soft and fluffy with just the right amount of sweetness — they’re perfect with or without frosting and make a great freezer-friendly holiday cookie!

Check out this recipe

No-Bake Turtle Cookies

No-Bake Turtle Cookies: Perfect chocolate oatmeal no-bake cookies topped with thick caramel, pecans, and a drizzle of chocolate! Taking no-bake cookies to the next level ? www.thereciperebel.com

Check out this recipe

Toffee Chocolate Chip Cookies

An easy cookie to make, these Toffee Chocolate Chip Cookies are packed with toffee and chocolate flavor! Perfect for Christmas cookie trays!

Check out this recipe

Salted Caramel Pudding Cookies

Salted Caramel Pudding Cookies are soft-baked cookies loaded with salted caramel chips and sprinkled with a touch of salt.

Check out this recipe

Salted Caramel Pinwheel Cookies

These Salted Caramel Pinwheel Cookies are as pretty as they are delicious! They’re buttery cookies rolled with rich caramel and topped with flaked sea salt.

Check out this recipe

Butterscotch Toffee Cookies

This easy Butterscotch Toffee Cookies recipe may be the best flavor of cookies you’ve ever tasted. They are simple enough to whip up anytime you’re in the mood for a wonderful treat. 

Check out this recipe

No-Bake Christmas Tree Cookies

No-Bake Christmas Tree Cookies: SO easy, just a few ingredients! Perfect for decorating with the kids. www.thereciperebel.com

Check out this recipe

Christmas Tree Cookies

Matching up the perfect sugar cookie recipe with the perfect buttercream recipe gets you an AMAZING Christmas Tree Cookie’s recipe!

Check out this recipe

Christmas Tree Shortbread Cookies

These buttery Christmas tree shortbread cookies are the party. And the after-party.

Check out this recipe

3D Christmas Tree Cookies

Big fun for the giver and the receiver. These 3D Christmas Tree Cookies are a fabulous edible gift this season!

Check out this recipe

Brown Sugar Pecan Cookies

Brown Sugar Pecan Cookies: soft, moist pecan cookies topped with an easy brown sugar frosting. Perfect for Christmas or holiday baking!

Check out this recipe

Peanut Butter Turtle Thumbprint Cookies

These Peanut Butter Turtle Thumbprint Cookies are a new twist on a classic Christmas cookie — with a peanut butter cookie base, a simple caramel filling, a drizzle of chocolate and a sprinkling of peanuts, they’re sure to be a new holiday tradition!

Check out this recipe

Shortbread Thumbprint Cookies

5 Ingredient Shortbread Thumbprint Cookies – my favorite dough for making these classic cookies! Best of all there’s NO CHILLING required & cookies do not spread! 7 fun ways to decorate perfect for your holiday cookie platter with a step-by-step video!

Check out this recipe

Thumbprint Snowman Cookies

Double Thumbprint Snowman Cookies- because 2 cookies are always better than one.

Check out this recipe

Molasses Cookies

These Molasses Cookies are inspired by Grandma’s! They’re soft, chewy and so easy to make! The perfect Christmas cookies for your freezer stash.

Check out this recipe

Fudgy Mint Chocolate No-Bake Cookies

Gooey chocolate no-bake cookies topped with cool and creamy mint frosting and smothered in rich chocolate ganache — the perfect no-bake treat for summer or to add to your list of Christmas baking!

Check out this recipe

Church Window Cookies

Church window cookies are a classic no bake Christmas cookie made with mini marshmallows, chocolate, walnuts and shredded coconut! The colored marshmallows look like stained glass window cookies!

Check out this recipe

Cornflake Christmas Wreaths

Cornflake Christmas Wreaths are a retro childhood favorite. Just a handful of ingredients needed to make them.

Check out this recipe

Chocolate Sour Cream Sugar Cookies Recipe + VIDEO

These Chocolate Sour Cream Sugar Cookies are super soft and smothered in chocolate cream cheese frosting — it’s everything a chocolate cookie should be! Includes a step by step recipe video.

Check out this recipe

Peanut Butter Chocolate Chip Cookies

These Peanut Butter Chocolate Chip Cookies are a family favorite! They’re soft and chewy and never fluffy! Loaded with chocolate chips and peanut butter chips, they are sure to please the Reese’s peanut butter cups lovers in your house!

Check out this recipe

Chocolate Peppermint Crunch Cookies

Chocolate Peppermint Crunch Cookies-chocolate cookies with chocolate chips, peppermint crunch pieces, and candy cane pieces! These cookies are the PERFECT Christmas cookie!

Check out this recipe

Peppermint Sugar Cookies

Soft and chewy Peppermint Sugar Cookies with a creamy peppermint-flavored frosting and crushed peppermint candy on top are the perfect Christmas cookie!

Check out this recipe

Soft and Chewy White Chocolate Cranberry Cookies

These White Chocolate Cranberry Cookies are incredibly soft, chewy, thick, and full of white chocolate chips and dried cranberries. Perfect for your holiday cookie tray!

Check out this recipe

Oatmeal Butterscotch Cookies Recipe

These Oatmeal Butterscotch Cookies (also called Oatmeal Scotchies) are soft, chewy, and loaded with butterscotch chips! No chilling required! 

Check out this recipe

4 Ingredient Double Chocolate Cookies

Easy 4 Ingredient Double Chocolate Cookies — but you’d never know! Perfectly soft and chewy, with much less time and effort! www.thereciperebel.com

Check out this recipe

Caramel Stuffed Brown Sugar Cookies

Brown Sugar Cookies + Salted Caramel Cookies = Caramel Stuffed Brown Sugar Cookies AKA the BEST cookies ever with no chilling time required!

Check out this recipe

Chocolate Dipped Shortbread Cookies

Easy Chocolate Dipped Shortbread Cookies feature a buttery shortbread made with oats and brown sugar dipped in chocolate for the ultimate afternoon treat!

Check out this recipe

The post 31 Best Christmas Cookies Recipes appeared first on The Recipe Rebel.

Every year when December rolls around and I bake up a batch of these soft and chewy Molasses Cookies, I wonder why I don’t bake them year round.

They’re just so good, and I forget just how good, until I snag that fresh carton of molasses and whip up yet another batch for Christmas.

There are so many flavours I love during the holidays: white chocolate, mint, spice, orange, cranberry… I could go on. It just works, right?

Now, I know my share of white chocolate haters. And I get it. It’s just not chocolate.

But that rich, buttery, creamy white chocolate complements other, stronger flavours so well that its one of my favorites.

Don’t worry, the gingersnaps are soft and chewy, and not crunchy, and the white chocolate frosting firms up perfectly in the fridge so your frosting won’t go smushing out the sides

I recommend trying this Gingerbread Cake next!

How to store White Chocolate Gingersnap Oreos:

I like to keep these cookies cold when I’m not serving them so that the frosting is firm — when it is warm it does tend to squish out more than I’d like (although they are still delicious).

You can store these cookies in the refrigerator for 1-2 weeks, or in the freezer up to 3 months.

I like to make a big batch and stick them in the freezer for those Christmas cookie cravings!

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White Chocolate Gingersnap Oreos

Creamy white chocolate frosting sandwiched between two soft and chewy Gingersnaps — the perfect combination!

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 8 minutes minutes

Total Time 38 minutes minutes

Servings 15 sandwich cookies

Calories 438cal

Author Ashley Fehr

Ingredients

Cookies

• 3/4 cup unsalted butter (room temperature)
• 1 cup packed brown sugar
• 1 egg
• 1/4 cup molasses
• 2 1/4 cups all purpose flour
• 1 1/2 tsp ground ginger
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp ground cloves
• 1/4 cup sugar for rolling

Frosting

• 1/2 cup white chocolate
• 3 tablespoons cream or milk
• 1 cup butter softened
• 2 cups powdered icing sugar
• 1 tsp vanilla

Instructions

For the cookies:

• With an electric mixer, cream butter and sugar together until light and fluffy. Add the egg and molasses and beat again until smooth, scraping down the sides of the bowl as necessary.
• Add the flour, ginger, baking soda, cinnamon and cloves and beat on low-medium until dough comes together. If dough is not firm enough to roll into balls, refrigerate for 1-2 hours.
• Preheat oven to 350 degrees F and roll cookie dough into 1" balls. Roll cookie dough balls in granulated sugar and place on lightly greased baking sheets about 2" apart, pressing down firmly so that they are flattened (1/8-1/4" thick). Bake for 6-7 minutes, until set at the outer edges. Remove from oven and let cool.

For the frosting:

• In a small bowl, microwave chocolate and cream for 45 seconds. Stir until smooth and completely melted, returning to the microwave for another 15-20 seconds if necessary.
• With an electric mixer, beat butter until smooth.
• Add in slightly cooled chocolate mixture, powdered sugar and vanilla. Beat on low until combined, scraping down the sides if necessary. Beat on medium-high for 3-4 minutes until light and fluffy.
• Pipe or spread onto half of the cookies and top with an unfrosted cookie — if it is too thin to spread of pipe, refrigerate for 1 hour before filling cookies. Refrigerate filled cookies for 1-2 hours until the frosting has set. These cookies freeze extremely well, too!

Nutrition

Calories: 438cal | Carbohydrates: 55g | Protein: 3g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 69mg | Sodium: 210mg | Potassium: 147mg | Fiber: 1g | Sugar: 40g | Vitamin A: 678IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg

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You guys, I had a total breakthrough.

I was telling my husband how I had not much to do on a particular Saturday, besides a few things on the blog and maybe bake some buns. So he says to me, “you should make cookies.”

I started thinking about holiday flavours and Christmas baking.

And I started thinking about streusel, because that’s totally a normal direction for my brain to go on a Saturday morning.

And it came to me: Apple Crisp Cookies.

Love baking with apples? Check out these Cinnamon Apple Muffins Recipe, Baked Maple Glazed Apple Crisp Doughnuts or this Perfect Apple Pie next!

I started with my mom’s Chocolate Chip cookie recipe as a base, add chunks of apple, and a brown sugar oat streusel on top. And it would be amazing.

I was a little nervous though, that something wouldn’t work and they would bake too flat or the apples would be crunchy, and on and on.

Except they were perfect.

I mean, they are totally, insanely delicious.

You don’t even need the maple glaze…. but if you’re feeling like you need a little extra indulgence? Do it. Maple + apples + streusel + cookies rocks my world.

Tips for Making the Best Apple Crisp Cookies:

• Chop the apples very fine — large chunks of apple will make for soggy spots and increase spreading in cookies.
• Try to have an even amount of apple in each cookie – the apples release some moisture into the cookie, so large amounts of apple in a single cookie can result in a soggy cookie.
• Dry the chopped apples – this tip from a reader comment can help reduce excess moisture and prevent spreading.

More apple desserts you’ll love!

• This Apple Bread is a sweet treat that doubles as a healthy breakfast.
• These Apple Crisp Cinnamon Buns are a decadent fall twist on a cinnamon roll!
• These Apple Crisp Blondies are a mash up of a classic blondie and apple crisp.
• This Apple Crumble Pie is a classic apple pie with a crunchy streusel topping.

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Maple Glazed Apple Crisp Cookies

A scratch-made cookie filled with fresh apple chunks and topped with brown sugar cinnamon streusel, drizzle with maple glaze. All the flavors of apple crisp in a chewy cookie!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 8 minutes minutes

Total Time 28 minutes minutes

Servings 36 cookies

Calories 187cal

Author Ashley Fehr

Ingredients

• 1 1/4 cups butter room temperature
• 1 cup brown sugar
• 1 cup granulated sugar
• 1 tsp vanilla
• 2 large eggs
• 3 1/4 cups flour
• 1 tsp salt
• 1 tsp baking soda
• 1 medium apple finely chopped about 1 ¾ cups of apple

Streusel

• 1/4 cup butter cold
• 1/4 cup brown sugar
• 1/4 cup granulated sugar
• 1/2 tsp cinnamon
• 1/4 cup flour
• 1/3 cup large oats

Glaze

• 1/2 cup powdered icing sugar
• 2-3 tbsp maple syrup

Instructions

• In the bowl of a stand mixer (or you can use a handheld), cream together butter and sugar until light and fluffy. Add the eggs and vanilla and beat until smooth.
• Add the flour, salt, and baking soda and beat just until combined.
• Dry chopped apples on a paper towel to remove excess moisture. Add apples and mix until just combined.
• Cover with plastic wrap and refrigerate 1 hour (I find the juices from the apples makes the dough a bit stickier than normal — the chilling helps with this).

Streusel

• While your cookie dough is chilling, make the streusel. Combine butter, brown sugar, granulated sugar, cinnamon, flour and oats with a pastry cutter (or your fingers!) until crumbly. Set aside until needed.
• Preheat the oven to 350 degrees and line baking sheets with parchment paper.
• Roll cookie dough into 1″ balls and dip in streusel, pressing the streusel into the top of the cookie with your fingers if needed (you only want the streusel on the top half).
• Place on a baking sheet 2″ apart and bake for 8-9 minutes, until edges are just golden and centers are just set (if you overbake, they will puff up and be dry). Cookies will be slightly puffed but will sink down as they cool.

Glaze

• Combine powdered icing sugar and enough maple syrup to make a smooth glaze. Drizzle over cookies and allow to cool until set (the glaze will firm up nicely so the cookies can be stacked).

Nutrition

Calories: 187cal | Carbohydrates: 27g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 29mg | Sodium: 173mg | Potassium: 38mg | Fiber: 1g | Sugar: 17g | Vitamin A: 252IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg

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This Oreo Ice Cream Cake is made with an Oreo crust, chocolate Oreo ice cream layer, chocolate fudge, and an Oreo ice cream layer — for Oreo lovers only!

This recipe for Oreo Ice Cream Cake is one of my favorite desserts for summer, which is saying a lot, because I know you know that I love a good ice cream cake.

Maybe it was my recipe for Strawberry Shortcake Ice Cream Cake that convinced you. Or maybe it was my Ice Cream Brownie Mountain that gave my not-so-secret obsession away. This Copycat Dairy Queen Ice Cream Cake?

But when you think about it, what’s not to love?

Ice cream in cake form is the perfect dessert in every sense — it tastes amazing, it’s a breeze to make, and you can experiment with as many flavor variations as you’d like.

And this ice cream cake?

This one’s got Oreo cookies and Oreo ice cream!

(Like I said above, this ice cream cake is for Oreo lovers only!)

If you’re a dedicated Oreo fan like me you can also check out my recipes for No Bake Oreo Cheesecake and No Churn Oreo Ice Cream Cupcakes.

The one thing this recipe requires is time; each layer is frozen before the next layer is added. I like to make this cake on a day when I know I’ll be hanging out at home, at least a day before I plan on serving it. It can also be made well in advance, just wrap the cake tightly in plastic wrap and store in the freezer for up to 3 months.

Because you never know when you’re going to need an emergency Oreo Ice Cream Cake! (<– I won’t admit how often this happens around here )

How to make an Oreo Ice Cream Cake:

• Start with a decadent Oreo crust: This crust requires only two ingredients and almost zero effort!
• Layer with softened ice cream: Removing the ice cream from the freezer about 20 minutes beforehand makes the layering and mixing process a snap.
• Freeze between layers: Taking the time to freeze the cake between each layer will make cake-building a mess-free endeavor, with clear layers!
• Decorate the finished Oreo ice cream cake: Once the cake has been assembled it’s all ready to be decorated. I suggest a combination of whipped cream or whipped topping, chocolate sauce, and Oreo cookies.

How long can I store Oreo Ice Cream Cake?

This Oreo Ice Cream Cake can be frozen up to 3 months.

Obviously, I don’t recommend storing at room temperature or in the refrigerator unless you like ice cream soup

When you remove the ice cream cake from the freezer to serve, you will want to let it sit about 10 minutes before slicing.

You will have about 20-25 minutes before your ice cream cake will get very soft and you’ll want to return it to the freezer, so be sure to have your guests assembled before serving!

Variations on this Oreo Ice Cream Cake:

• No Oreo ice cream? Not to worry! This cake is just as delicious when made with plain vanilla or chocolate ice cream.
• Take advantage of Oreo specialty flavors! Keep your eye out for mint, double-stuffed, birthday cake, and cinnamon bun-flavored Oreos (among others!) — and feel free to mix up the ice cream flavor to match!
• For a peanut butter twist use peanut butter Oreos, stirring smooth or creamy peanut butter into the ice cream instead of hot fudge sauce (give it 20 seconds in the microwave to help mix it in better!)
• Alternatively, swap the hot fudge sauce with caramel sauce, strawberry sauce, or fruit preserves. There are unlimited options!
• Make a dairy-free version of this ice cream cake! Did you know that Oreos are naturally vegan? Simply substitute the ice cream, hot fudge sauce, and whipped topping with your favorite non-dairy version.

More No Bake dessert recipes to try:

• No Bake Black Forest Icebox Cake
• No Bake Chocolate Crunch Bars
• No Bake Lemon Cheesecake
• No Bake Turtle Cheesecake

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Oreo Ice Cream Cake

This Oreo Ice Cream Cake is made with an Oreo crust, chocolate Oreo ice cream layer, chocolate fudge, and an Oreo ice cream layer — for Oreo lovers only!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Freezing time 8 hours hours

Total Time 8 hours hours 20 minutes minutes

Servings 12 servings

Calories 465cal

Author Ashley Fehr

Ingredients

Crust

• 24 Oreo cookies with filling
• 1/2 cup unsalted butter melted

Chocolate Oreo Ice Cream Layer

• 1 litre Oreo ice cream (1 quart) softened
• 2 tablespoons hot fudge or chocolate sauce warmed

Chocolate Crumbles

• 10 Oreo cookies with filling, crushed
• 1/2 cup thick hot fudge sauce warmed

Oreo Ice Cream Layer

• 1 litre Oreo ice cream (1 quart) softened

Garnishes

• whipped cream
• chocolate sauce
• Oreos

Instructions

Crust

• Line a 9" Springform pan with parchment paper (pinch it in between the bottom and the outer ring for easy removal).
• Place Oreos and melted butter in a food processor and process until smooth — it will start to clump together.
• Press into the bottom and about 1/2" up the sides of the Springform pan.

Chocolate Oreo Ice Cream Layer

• Stir together Oreo ice cream and chocolate sauce. Spread over crust and freeze for 1-2 hours until set.

Chocolate Crumbles

• Stir together crushed Oreo cookies and fudge sauce.
• Drop by teaspoonfuls over firm chocolate ice cream layer.

Oreo Ice Cream Layer

• Spread softened ice cream over top of chocolate crumbles and smooth the top.
• Freeze at least 6 hours or overnight before garnishing and serving.

Garnish

• Garnish with sweetened whipped cream or whipped topping, chocolate sauce and Oreos as desired.
• Slice and serve.
• Store leftovers in the freezer up to 3 months.

Video

Notes

*You can simplify this Oreo Ice Cream Cake by using only one kind of ice cream in both layers. I like to take the extra step to make it extra special!

*You will need two packages of Oreos for this recipe

Nutrition

Calories: 465cal | Carbohydrates: 55g | Protein: 6g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 59mg | Sodium: 283mg | Potassium: 293mg | Fiber: 2g | Sugar: 38g | Vitamin A: 607IU | Vitamin C: 1mg | Calcium: 130mg | Iron: 3mg

The post Oreo Ice Cream Cake appeared first on The Recipe Rebel.

These Double Chocolate Oatmeal Cookies are chewy, chocolatey perfection! They are quick and easy to make and loaded with oats and white chocolate chips.

So I was thinking I was testing these: there are a lot of oatmeal cookie recipes out there.

And a lot of chocolate no bake oatmeal cookies out there.

But there aren’t very many Chocolate Oatmeal Cookies out there.

It seems wrong.

I love oatmeal cookies.

The chewy, homemade oatmeal cookies (like these Chocolate Oatmeal Cookies!) and not those gross, hard and crumbly store bought oatmeal cookies.

I love them with raisins and without.

With chocolate chips and without.

But especially these Peanut Butter Oatmeal Chocolate Chip Cookies, these Oatmeal Butterscotch Cookies Recipe, and these Oatmeal Chocolate Chip Cookies — they are outrageously delicious!

They are just so perfectly chewy and have the best texture!

I came across this recipe (well, where this recipe started) in the cookbook my Grandma made for me (just like this Hot Fudge Sundae Cake that you all already love), but I’d never made them before.

I decided to give it a go, as written, even though I thought it was a little crazy.

Originally, there was milk in the cookie dough.

Milk? In cookie dough? Surely not.

And I’ll be the first to admit that these Chocolate Oatmeal Cookies didn’t work as written.

Grandmas have a way of writing recipes that make no sense at all, right? I mean, I’m sure it makes sense to them and works out perfectly, but for anyone else to make it work you have to try to decode them first.

The method for literally almost every recipe in the book is: “Mix. Bake until _____ (just set, golden brown, etc.). No temperature. No mixing instructions. Nothing.

But I kind of love the adventure of trying them out and making them work for me. And in the end? I get something pretty close to what I’m sure would be coming out of my Grandma’s/Aunt’s/Mom’s kitchen and it makes me feel all warm and fuzzy inside.

I hope you don’t mind if I get you a full set of ingredients and instructions though

How to make the best Chocolate Oatmeal Cookies:

• Don’t chill your dough. Wait, what?! This seems too easy. But oatmeal cookies tend to stay puffed to begin with, and chilling the dough will only make them puffier. You can absolutely chill it if you want to make it ahead, I just recommend letting it come to room temperature or close before baking.
• Press it down. Unless, of course, you want puffy cookies. Bake a few off in the oven just to see how much you need to press the dough down to get your desired thickness, and then run with it. Everyone’s preferences are different!
• Mix up the chocolate chips! Feel free to use dark chocolate, or chunks, or peanut butter, or salted caramel, or really anything at all that you enjoy. There are no rules here

How to store Chocolate Oatmeal Cookies:

At room temperature:

These cookies can be stored at room temperature in an airtight container for up to 1 week, but I guarantee they won’t make it that long!

In the freezer:

Baked cookies can be stored in an airtight container and frozen for up to 3 months.

They will thaw quickly on a plate at room temperature — 20-30 minutes should do the trick!

How to freeze cookie dough:

If you want to freeze your cookie dough to bake later (who doesn’t love fresh cookies every day of the week?!), roll your cookie dough balls and press them down so they are the shape you want to bake them in.

Round frozen balls of oatmeal cookie dough doesn’t work so well, unless you want perfectly round baked Chocolate Oatmeal Cookies

Bake as directed, but watch and add 2-3 minutes additional bake time if necessary.

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Double Chocolate Oatmeal Cookies

These Double Chocolate Oatmeal Cookies are chewy, chocolatey perfection! They are quick and easy to make and loaded with oats and white chocolate chips.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 36 cookies

Calories 165cal

Author Ashley Fehr

Ingredients

• 1 cup butter room temperature
• 1 cup granulated sugar
• 1/2 cup brown sugar lightly packed
• 2 large eggs
• 1 teaspoon vanilla
• 2 1/2 cups large flake oats
• 1 1/2 cup all purpose flour flour (195 grams)
• 1/4 cup unsweetened cocoa powder
• 1 cup white chocolate chips
• 1/2 cup semisweet chocolate chips

Instructions

• Preheat oven to 350 degrees F and line baking sheets with parchment paper.
• In a large bowl with an electric mixer, beat butter and sugars until smooth and creamy. Add eggs and vanilla and beat until combined.
• Add oats, flour and cocoa and mix until combined. Stir in white chocolate chips and chocolate chips. Dough will be slightly tacky still.
• Drop rounded tablespoonfuls onto prepared baking sheets and press down slightly. Bake for 8-10 minutes, until just slightly glossy in the center (a tiny bit!) but mostly set. Let cool for 10 minutes before removing to wire racks to cool completely.

Nutrition

Calories: 165cal | Carbohydrates: 21g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 55mg | Potassium: 72mg | Fiber: 1g | Sugar: 12g | Vitamin A: 170IU | Vitamin C: 0.1mg | Calcium: 21mg | Iron: 0.8mg

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