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

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

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

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

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

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

See how I do it down below!

Why we love it:

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

French Silk Pie Ingredients

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

How to make French Silk Pie

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

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

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

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

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

Variations and Substitutions

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

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

How to store French Silk Pie

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

Can I freeze French Silk Pie?

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

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

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

You Might Also Like…

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

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

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French Silk Pie (the easy way!)

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

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 12 servings

Calories 525.03cal

Author Ashley Fehr

Ingredients

Crust

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

Filling

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

US Customary – Metric

Instructions

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

Video

Notes

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

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

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

Nutrition

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

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

Cream Cheese Fruit Dip is a quick and simple recipe that’s easy to customize with different add-ins! Cream cheese is all dressed up with heavy whipping cream, Greek yogurt, vanilla extract and the sweetener of your choice.

If you love dessert dips, satisfy your sweet tooth with more recipes like Caramel Apple Dip, Cannoli Dip and Caramallow Dip!

Cream cheese fruit dip is one of the easiest dips to toss together with a handful of inexpensive ingredients! You only need cream cheese, vanilla extract, Greek yogurt, heavy whipping cream and a sweetener like honey or powdered sugar to whip up this dip.

Whether you serve it as a dessert, at a picnic or as an appetizer, you’ll love watching it disappear quickly. It’s loved by everyone from kids to grandparents!

Why we love this Fruit Dip recipe:

• No Bake – I love a recipe I don’t need to preheat the oven for. This no-bake dip recipe is so simple to toss together all in one bowl!
• Versatile – There are so many different ways you can customize this fruit dip recipe! Make it chocolate peanut butter, lemon lime, maple cinnamon… or add in your favorite flavors! The possibilities are endless.
• Inexpensive – You might already have everything you need to make this cream cheese dip recipe in your kitchen right now! All of the ingredients are super budget-friendly and easy to find at the grocery store.
• Kid Friendly – Yes! The little ones love this fun, fruity dip. It’s a great recipe to use to get them to eat some nutrients (from the fruit dippers) and some protein (Greek yogurt)!

Ingredients Needed for Cream Cheese Fruit Dip

• Cream Cheese – The star of the show! I recommend using regular cream cheese, not low-fat. Low-fat cream cheese won’t be quite as thick and creamy.
• Greek Yogurt – I like using plain Greek yogurt with no added flavors, but there’s certainly room for creativity here!
• Vanilla Extract – This adds just the right amount of depth to the sweetness.
• Powdered Sugar – Feel free to swap this with honey or any other sweetener you prefer.
• Cream – Do not swap the heavy cream with any other dairy product! You need it to achieve the right consistency.

How to make Cream Cheese Fruit Dip

Here’s a quick look at how to whip up the very best fruit dip! Keep scrolling for more detailed ingredients and step-by-step instructions.

• Beat the cream cheese until smooth.
• Add the powdered sugar and beat until incorporated.

• Beat in the heavy cream and vanilla until incorporated.
• Beat in the yogurt until smooth.

Variations and Substitutions

• Chocolate Peanut Butter: Calling all Reese’s lovers! Mix in 2 tbsp of peanut butter and 1 tsp cocoa powder.
• Lemon Lime: Craving something more tangy? Stir in 1 tsp lime zest, 1 tsp lemon zest and 1-2 tbsp of either lemon or lime juice.
• Maple Cinnamon: Stir in 2 tbsp of maple syrup instead of powdered sugar. Just a pinch (¼ tsp) of cinnamon warms things up a bit!
• Customize it! This recipe is easy to add to with your favorite flavors.

How to store Cream Cheese Fruit Dip

In an airtight container in the fridge, cream cheese fruit dip will stay fresh for 4-5 days. However, once fruit actually gets dipped into it, it’s best enjoyed immediately. Any new bacteria introduced from the dippers will cause the dip to spoil in a shorter time.

Can I freeze Cream Cheese Fruit Dip?

Sure thing! Keep it stored in an airtight container in the freezer for up to 1 month. Let it slowly thaw in the fridge prior to serving.

You may notice the texture is not as thick — this is because the cream deflates some as it thaws. It won’t affect the quality or the flavor!

What kind of fruit do you serve with Cream Cheese Fruit Dip?

Enjoy cream cheese fruit dip with grapes, strawberries, bananas, apple slices or really any other fruit you like best! Dippers like graham crackers and cookies are also pretty tasty.

Serving suggestions:

Serve this party dip as an appetizer or dessert. It’s pretty versatile, and there’s really no bad way to serve it!

You might also like these fun party ideas!

• Try this Dessert Charcuterie Board instead of dessert for a party!
• Serve this fruit dip with savory dips like this Rotel Dip, Taco Dip or this Buffalo Chicken Dip for a dip party!
• Serve warm, savory dips with these Homemade Breadsticks or Garlic Bread for a well-round finger food meal.

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Cream Cheese Fruit Dip

Cream Cheese Fruit Dip is a quick and simple recipe that's easy to customize with different add-ins! Cream cheese is all dressed up with heavy whipping cream, Greek yogurt, vanilla extract and the sweetener of your choice.

Course Snack

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 12 servings

Calories 130cal

Author Ashley Fehr

Ingredients

• 250 grams Cream Cheese (light or regular) 8 oz
• ½ cup powdered sugar, honey or any other sweetener
• ½ cup heavy whipping cream (a lighter cream will not work)
• 2 teaspoons vanilla extract
• ¼ cup plain Greek yogurt

Chocolate Peanut Butter Cream Cheese Fruit Dip:

• 2 tablespoons peanut butter
• 1 teaspoon cocoa powder

Lemon Lime Cream Cheese Fruit Dip:

• 1 teaspoon lime zest
• 1 teaspoon lemon zest
• 1-2 tablespoons lime or lemon juice

Maple Cinnamon Cream Cheese Fruit Dip

• 2 tablespoons pure maple syrup (omit the sugar)
• ¼ teaspoon ground cinnamon

US Customary – Metric

Instructions

• Whip the cream cheese in a large bowl until smooth.
• Add the sugar and beat on medium speed until smooth.
• Add whipping cream and vanilla and beat on low until incorporated, then beat on high until light and fluffy.
• Beat in yogurt on low speed until blended. Taste and adjust to your preference.

Chocolate Peanut Butter:

• Add in peanut butter and cocoa with the yogurt.

Lemon Lime:

• Add in lime zest, lemon zest and juice with the yogurt — just enough to reach your desired consistency.

Maple Cinnamon:

• Swap the maple syrup for the powdered sugar, and add the cinnamon.

Notes

Substitutions:

• sugar: you can substitute the sugar with any sweetener, just keep in mind that a liquid sweetener will change the consistency.
• yogurt: feel free to sub in a fruit-flavored yogurt for a fun twist

How to store cream cheese fruit dip:

In an airtight container in the fridge, cream cheese fruit dip will stay fresh for 4-5 days. However, once fruit actually gets dipped into it, it’s best enjoyed immediately. Any new bacteria introduced from the dippers will cause the dip to spoil in a shorter time.

Nutrition

Calories: 130cal | Carbohydrates: 7g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 32mg | Sodium: 69mg | Potassium: 43mg | Sugar: 6g | Vitamin A: 426IU | Vitamin C: 0.1mg | Calcium: 31mg | Iron: 0.04mg

The post Cream Cheese Fruit Dip appeared first on The Recipe Rebel.

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

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

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

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

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

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

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

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

Ingredients Needed:

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

How to Make Cinnamon Roll Breakfast Casserole

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

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

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

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

How do I store Cinnamon Roll Breakfast Bake?

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

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

Can I freeze Cinnamon Roll Casserole?

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

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

Tips and Notes

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

Cinnamon Roll Casserole Variations

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

Serving Suggestions

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

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

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

More Easy Breakfast Recipes to Try

Breakfast

Healthy Banana Bread recipe

Appetizers

Cream Cheese Fruit Dip

Fall/Winter

Easy Cinnamon Roll Casserole recipe (7 ingredients!)

Desserts

Double Chocolate Monkey Bread

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Easy Cinnamon Roll Casserole (7 ingredients!)

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

Course Breakfast

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 8 servings

Calories 470cal

Author Ashley Fehr

Ingredients

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

US Customary – Metric

Instructions

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

Notes

Ingredients and Substitutions:

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

Storage

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

 

Nutrition

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

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

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

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

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

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

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

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

Ingredients Needed:

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

How to Make Chewy Oatmeal Cookies with White Chocolate and Cranberries

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

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

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

How do I store Oatmeal Cranberry Cookies?

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

Can I freeze Oatmeal Cranberry Cookies?

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

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

You can defrost to eat or eat them frozen!

Can I freeze Oatmeal Cranberry Cookie Dough Balls?

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

Tips and Notes

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

White Chocolate Cranberry Oatmeal Cookies Variations

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

Serving Suggestions

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

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

More Delicious Christmas Cookie Recipes to Try

Fall/Winter

Grandma’s Sour Cream Sugar Cookies

Desserts

Brown Sugar Pecan Cookies Recipe + VIDEO

Desserts

Frosted Lemon Sour Cream Sugar Cookies

Desserts

Chocolate Sour Cream Sugar Cookies Recipe

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Oatmeal Cranberry Cookies

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

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 18 cookies

Calories 208cal

Author Ashley Fehr

Ingredients

Oatmeal Cranberry Cookies

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

White Chocolate Drizzle (optional)

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

US Customary – Metric

Instructions

Oatmeal Cranberry Cookies

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

White Chocolate Drizzle (optional)

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

Notes

Ingredients and Substitutions:

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

Storage

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

Nutrition

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

The post Oatmeal Cranberry Cookies appeared first on The Recipe Rebel.

These Chocolate Peanut Butter Candies are an easy, no-bake treat for the holidays, but we love them any time of year! The crisp chocolate coating has a creamy peanut butter center, filled with chopped salted peanuts and crushed pretzels for the ultimate sweet and salty dessert!

You might also enjoy this Chocolate Peanut Butter Pie, these Peanut Butter Balls or these Soft Peanut Butter Cookies!

The first time I tried Chocolate Peanut Butter Clusters, I grabbed in a grocery store as a pick-me-up during a stressful shopping experience.

They surpassed my expectations and proved to be irresistible; it was love at first bite—I finished off the whole bag in an afternoon!

Needless to say, I had to make my own chocolate peanut butter candy recipe to make them at home.

While they do make a fabulous edible gift for the holidays, they are notoriously hard to share!

These little bites can satisfy any sweet tooth; they’re a perfect bite-sized treat for the holiday season.

Ingredients Needed:

• Creamy Peanut Butter: this is the heart of our candy, bringing in the creamy, nutty goodness that pairs exquisitely with chocolate. You can also use chunky, but I have not tested this recipe with natural.
• Powdered Sugar: adds sweetness and a bit more substance to the peanut butter mixture.
• Cream: used to make the mixture smooth and palatable, adding a touch of richness to the candies. Milk will work well too. Use full-fat options for the best flavor.
• Pretzels: they add a delightful crunch and a hint of saltiness, contrasting well with the sweetness of the other ingredients.
• Salted Peanuts: to enhance the nutty flavor and bring an extra layer of crunch to the candies.
• Dark Chocolate: provides a rich, bittersweet contrast to the sweet and salty peanut butter mixture.
• White Chocolate: for a sweeter contrast to the dark chocolate.

How to Make Chocolate Peanut Butter Pretzel Candies

This recipe is quick and easy to put together, just give yourself time to let them set properly before serving them! Full instructions are included in the recipe card below.

1. Make peanut butter mixture: Beat together peanut butter, icing sugar, and cream.
2. Mix in peanuts and pretzels: Stir the peanuts and pretzels into the peanut butter mixture.

3. Make candy clusters and freeze: Drop the mixture by tablespoonfuls onto a lined baking sheet, then freeze them until firm.
4. Melt chocolate and coat candies: Melt the dark chocolate and white chocolate, remove the candies from the freezer, and coat them in the dark chocolate and white chocolate. Place in the refrigerator or freezer until set.

How do I store Chocolate Peanut Butter Pretzel Candies?

These easy treats can be stored in an airtight container in the refrigerator for up to two weeks. However, given how delicious they are, they might just disappear faster! 

Can I freeze Chocolate Peanut Butter Pretzel Candies?

You can keep your homemade candies in the freezer for up to 2 months. We enjoy these chocolate candies just as much right out of the freezer!

Tips and Notes

• Melting chocolate. To coat candy in chocolate, melt the chocolate in a double boiler (or a makeshift one—that’s all I use!) and do not add anything to it. Simple place a glass bowl over a small pot with about 1″ of simmering water in it. Ensure the bottom of the bowl does not touch the water.
• Use good-quality ingredients. For best results, use good-quality chocolate bars, baking chocolate, or candy-coating wafers. I’m not going to tell you how much seized chocolate I scraped into the garbage while testing this theory for you!

Chocolate Peanut Butter Candies Variations

• Use other crispy add-ins. Feel free to mix up the add-ins in this recipe! Try Rice Krispies, puffed quinoa cereal, or cornflakes instead of pretzels for a similar crunchy texture.
• Add in fruit. Dried fruit like raisins or cranberries would work well to add extra texture here.
• Use other nuts. Use other kinds of chopped nuts, like pecans or walnuts, for a different flavor.
• Add candy. Add some crushed M&Ms, crushed Reese’s Pieces, peanut butter chips, or other flavored baking chips to the peanut butter mix for more flavor and texture.

Serving Suggestions

Serve these yummy treats at your next hoilday party, or on a Dessert Charcuterie Board for a sharing dessert.

Some of my other favorite bite-sized treats that would go well with these chocolate candy pieces include Snickers Brownie Bites, Oreo Balls, Caramel Popcornand these Popcorn Balls.

If you’re gifting these chocolate peanut butter pretzel bites, put them in a decorative tin or bag with a piece of parchment paper underneath them, and between each layer to prevent them from sticking.

More Delicious Chocolate Desserts

Desserts

French Silk Pie (easy method)

Desserts

Chocolate Peanut Butter Pretzel Candies

Desserts

Peppermint Bark Fudge

Desserts

Peppermint Bark Cheesecake Dip

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Chocolate Peanut Butter Pretzel Candies

These Chocolate Peanut Butter Candies are an easy, no-bake treat for the holidays, but we love them any time of year! The crisp chocolate coating has a creamy peanut butter center, filled with

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 5 minutes minutes

Total Time 25 minutes minutes

Servings 24

Calories 191cal

Author Ashley Fehr

Ingredients

• 1 cup peanut butter I used creamy, but chunky would work just as well
• ½ cup powdered icing sugar
• 2 tablespoons cream or milk
• ⅔ cup pretzels coarsely crushed
• ½ cup salted peanuts, chopped
• 1½ cups dark chocolate about 150g
• 1½ cups white chocolate about 150g

US Customary – Metric

Instructions

• In a large bowl with an electric mixer, beat together peanut butter, icing sugar, and cream until smooth.
• Stir in the peanuts and pretzels into the peanut butter mixture until evenly distributed.
• Drop the mixture by tablespoonfuls onto a wax paper or parchment paper-lined baking sheet, then freeze them until completely firm. This will take about 1–2 hours.
• Just before removing the candies from the freezer, melt the chocolate and white chocolate with a double boiler (or makeshift one!). Place one inch of water in a small pot and bring to a simmer. Place a larger glass bowl over top (one that will sit on top and not sink down to touch the water) and add the dark chocolate. Stir over the heat until melted. Repeat with the white chocolate in a new bowl.
• Remove the candies from the freezer and coat in the dark chocolate and white chocolate. Let them set slightly on the baking tray before drizzling with extra melted chocolate if desired. Place in the refrigerator or freezer until set.

Notes

Ingredients and Substitutions:

• Peanut butter: I usually use smooth peanut butter for this recipe, but chunky will work as well. I have not tested this recipe with natural peanut butter; it may work somewhat, but the filling will be thinner.
• Chocolate: choose any kind of chocolate you like! I prefer the contrast of a darker chocolate with the sweet peanut butter filling and salty crunch, but you could swap for milk chocolate or even a flavored chocolate if it melts well.
• Pretzels and peanuts: I love the salty crunch to balance out the sweetness! You can also use other chopped nuts, crushed salted potato chips, or dried fruit in the same amount.

Storage

• Store: Store these  an airtight container in the refrigerator, they can last for up to two weeks. However, given how delicious they are, they might just disappear faster! 
• Freeze: You can keep your homemade candies in the freezer for up to 2 months. Let them thaw slightly at room temperature before serving them.

Nutrition

Calories: 191cal | Carbohydrates: 15g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 2mg | Sodium: 81mg | Potassium: 172mg | Fiber: 1g | Sugar: 10g | Vitamin A: 15IU | Vitamin C: 0.1mg | Calcium: 35mg | Iron: 1.4mg

The post Chocolate Peanut Butter Pretzel Candies appeared first on The Recipe Rebel.

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

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

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

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

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

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

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

Ingredients Needed:

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

How to Make Homemade Chai Cookies

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

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

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

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

How do I store Chai Cookies?

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

Can I freeze Chai Cookies?

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

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

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

Tips and Notes

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

Chai Sugar Cookie Recipe Variations

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

Serving Suggestions

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

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

More Easy Holiday Cookie Recipes to Try

Fall/Winter

Grandma’s Sour Cream Sugar Cookies

Desserts

Brown Sugar Pecan Cookies Recipe + VIDEO

Desserts

Frosted Lemon Sour Cream Sugar Cookies

Desserts

Chocolate Sour Cream Sugar Cookies Recipe

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Chai Cookies Recipe

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

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 13 minutes minutes

Total Time 28 minutes minutes

Servings 24 servings

Calories 118cal

Author Ashley Fehr

Ingredients

Chai Cookies

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

Cinnamon Sugar

• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon

US Customary – Metric

Instructions

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

Notes

Ingredients and Substitutions:

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

Storage

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

Nutrition

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

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

This Peppermint Bark Fudge recipe is made with a handful of simple ingredients like milk and white chocolate chips, sweetened condensed milk, peppermint extract, and colorful candy canes. It’s cool and creamy and full of mint chocolate flavor! Perfect for a Christmas dessert board.

Confession: I am not usually big on fudge, but I love this Peppermint Bark Fudge!

I often find chocolate fudge too rich and too smooth (am I the only one?), but the mint in this recipe helps to balance the sweetness, and the crunch from the candy canes adds so much needed texture.

It’s the perfect combination!

Whether you’re a seasoned baker used to making traditional fudge recipes or you’re making fudge for the first time, we’ve got you covered.

The great thing about this recipe is that it’s not only delicious but also incredibly easy to whip up — it’s made right in the microwave!

It’s also a great way to use up leftover candy canes at the end of the holiday season!

For more amazing peppermint-flavored treats, check out my No Bake Peppermint Bark Cheesecake, Chocolate Peppermint Icebox Cookies, Peppermint Mocha Recipe, and this Peppermint Bark.

Ingredients Needed:

• Dark Chocolate Chips: use your favorite brand of dark chocolate chips or a chopped dark chocolate bar as the base layer of our fudge.
• Sweetened Condensed Milk: binds the ingredients and provides a creamy texture to our fudge.
• Peppermint Extract: to give you that cool, crisp mint flavor, bringing in the holiday spirit!
• White Chocolate Chips: for the top layer, or second layer, of our fudge. It offers a sweeter, creamier contrast to the bottom layer.
• Candy Canes: for a bit of crunch, festive color, and added peppermint flavor.

How to Make Peppermint Bark Fudge

This recipe is so easy to make, with just 10 minutes of prep time and an hour to chill and set. Full instructions are included in the recipe card below.

1. Make chocolate mint fudge: Combine chocolate chips with half the can of sweetened condensed milk and the mint extract. Melt the mixture by heating it in the microwave, and stir it until smooth.
2. Spread the chocolate fudge into the bottom of a baking dish and let it set.

3. Make candy cane fudge: Combine white chocolate chips and the remaining sweetened condensed milk. Microwave and stir until fully melted and smooth. Stir in crushed candy canes.
4. Spread and chill: Spread the candy cane fudge on top of the chocolate fudge in the dish and let it set. Slice into squares and serve.

Peppermint Bark No-Bake Fudge FAQs

Tips and Notes

• Holiday gifting: This festive fudge makes a great edible gift for the holidays. To gift your fudge, place squares of your fudge once set in a decorative tin or bag lined with parchment paper and tissue paper. You can put parchment paper between the layers of fudge to keep them from sticking together.
• Avoiding clumpy fudge: When using the microwave method to melt your chocolate, always heat it in short intervals and stir in between each one. Overheating can cause the chocolate to seize or burn, resulting in a grainy texture.
• Layering the fudge: Ensure the bottom layer of fudge is at least slightly set before adding the top layer. If the bottom layer is too soft, the two layers might merge.

Serving Suggestions

Nothing pairs better with fudge during the holiday season than a cup of hot cocoa. Try my Crockpot Hot Chocolate for a crowd or this Peppermint Mocha recipe with a caffiene pick-me-up!

For more drinks that go well with this fudge, try my Caramel Frappucchino​ or this Chocolate Milkshake.

Serve your delicioius Peppermint Bark Fudge on your holiday treat trays, or on a Christmas dessert table with some other festive treats for variety.

Try my Nanaimo Bars or these Mint Cream Cheese Brownies for something a bit different. 

Check out these 35+ Easy Christmas Treats (No Bake!) for even more Christmassy treat ideas!

More Delicious Christmas Dessert Recipes to Try

Desserts

French Silk Pie (easy method)

Fall/Winter

Easy Cinnamon Roll Casserole recipe (7 ingredients!)

Fall/Winter

Oatmeal Cranberry Cookies

Desserts

Chocolate Peanut Butter Pretzel Candies

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Peppermint Bark Fudge

This Peppermint Bark Fudge recipe is made with a handful of simple ingredients like milk and white chocolate chips, sweetened condensed milk, peppermint extract, and colorful candy canes. It's cool and creamy and full of mint chocolate flavor! Perfect for a Christmas dessert board.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 25 servings

Calories 113cal

Author Ashley Fehr

Ingredients

• 1 ½ cups chocolate chips (237 grams) or chopped chocolate (I prefer dark)
• 1 can sweetened condensed milk (14 oz/300 ml)
• 1 teaspoon peppermint extract
• 1 ½ cups white chocolate chips (237 grams)
• 4 crushed candy canes

US Customary – Metric

Instructions

• Line an 8×11″ or 9×9″ pan with parchment or foil.
• In a medium, microwave safe bowl, combine chocolate chips, half the can of sweetened condensed milk, and the mint extract — it's important that you measure 150 ml in a liquid measuring cup or 185 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 into prepared pan and refrigerate until needed. The easiest way to do this is to place it in the pan, cover with a piece of plastic wrap and use your hands to press it into place.
• In another microwave-safe bowl, combine white chocolate chips and remaining sweetened condensed milk. Microwave on high for 30 seconds, stir and microwave for another 15 seconds if needed, stirring until smooth.
• Stir in crushed candy canes and spread on top of chocolate fudge in pan (again, the easiest way to do this is to place it in the pan, cover with a piece of plastic wrap and use your hands to press it into place)
• Let sit at room temperature until set, or refrigerate. Slice into squares and serve.

Notes

Ingredients and Substitutions:

• Chocolate chips: I have tested this recipe with Hershey’s Chipits, and it works well. I do not recommend dairy-free or vegan chocolate for this recipe, as I have not had great results with it. If you are not using chocolate chips, make sure you weigh the chocolate so you have the correct amount.
• Types of chocolate: I prefer dark chocolate for the base layer, as it contrasts the sweetness nicely. You can use any kind you like.
• Flavors: You can use this recipe as a base for creating all kinds of fudge flavors! Feel free to experiment and make it your own.

Storage

• Store: Peppermint Bark Fudge should be stored in an airtight container at room temperature It will last last for 2-3 weeks this way, but it’s best enjoyed within the first week for optimum freshness.
• Freeze: If you’re prepping well ahead of the holiday season or have a significant amount of leftover fudge, freezing is an excellent option. Once the fudge squares are firm, transfer them to a freezer bag and keep it in the freezer for up to 3 months. Put  parchment paper between each layer of fudge to keep it from sticking together. Let it defrost at room temperature before serving.

 

Nutrition

Calories: 113cal | Carbohydrates: 14g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 4mg | Sodium: 17mg | Potassium: 31mg | Fiber: 0.3g | Sugar: 13g | Vitamin A: 28IU | Vitamin C: 0.1mg | Calcium: 34mg | Iron: 0.2mg

The post Peppermint Bark Fudge appeared first on The Recipe Rebel.

Peppermint Bark Cheesecake Dip is a delicious no-bake dessert accompaniment that takes just 10 minutes to whip up! Made with white chocolate, cream cheese, and heavy whipping cream plus loads of chocolate chunks and crushed candy canes, it’s the perfect Christmas dessert!

Love peppermint? Try this Peppermint Bark Fudge or these Chocolate Peppermint Icebox Cookies next!

Peppermint Bark Cheesecake Dip is a perfect dessert dip for the holiday season.

This easy recipe combines the bold peppermint flavor with the creaminess of cheesecake and promises to be a hit at your next holiday party!

It’s similar to my No Bake Peppermint Bark Cheesecake in dip form, and that’s one of our favorite holiday desserts. It’s a hit wherever we take it!

This dip is a little quicker to throw together, so it’s perfect for last minute guests or a Christmas potluck during a busy week.

For more amazing peppermint treats that will WOW at your next holiday party, check out my Peppermint Mocha recipe, Chocolate Peppermint Icebox Cookies, Layered Double Chocolate Peppermint Cake, and these No Bake White Chocolate Peppermint Oreo Truffles.

Ingredients Needed:

• Chocolate: use white chocolate chips or a chopped white chocolate baking bar — this flavors our dip and thickens it as well.
• Heavy Whipping Cream: heavy cream gives the dip its smooth and velvety texture. Full-fat coconut milk can be a dairy-free alternative, although the taste and texture will be different.
• Cream Cheese: full-fat cream cheese is best for that classic cheesecake taste and texture. You can use a lower-fat cream cheese if you prefer, but the result will be slightly thinner.
• Powdered Sugar: to add sweetness and help achieve a smooth texture to the dip.
• Vanilla Extract: enhances the overall flavor of the dip.
• Mint Extract: to give your dip that bold peppermint flavor that’s central to the dish. You can use less or more according to your tastes.
• White Chocolate: These little bits add texture and a burst of white chocolate flavor to every bite.
• Finely Chopped Dark or Milk Chocolate: offers texture and flavor, just like chopped peppermint bark!
• Peppermint Candy Canes: They give the dip its characteristic peppermint crunch and flavor. If candy canes aren’t available, peppermint candies can be used as an alternative.

How to Make Easy Peppermint Bark Dip

This recipe is quick and easy to make, so whip up a batch to elevate your holiday dessert table! Full instructions are included in the recipe card below.

1. Mix cream cheese and sugar: Beat the cream cheese, then mix in the powdered sugar until combined.
2. Add chocolate and extracts: Mix in the melted chocolate, vanilla extract, and mint extract and beat until combined.

3. Add whipping cream: Beat in the whipping cream until it’s thick and fluffy. Adjust the flavors, if desired.
4. Add chocolate and candy canes: Stir in chopped white chocolate, chopped dark chocolate, and crushed candy canes, then chill until ready to serve.

Peppermint Bark Cheesecake Dip FAQs

Tips and Notes

• High quality ingredients. One of the best ways to ensure the best flavor here is to opt for high-quality ingredients. Use your favorite kind of chocolate, candy canes, and full-fat creams for a full texture and flavor.
• Room temperature ingredients. Make sure your cream cheese is at room temperature before you begin, to allow the ingredients to more easily whip together.
• Serving the dip. It’s worth noting that dairy-based dips like this one shouldn’t be left out at room temperature for extended periods of time. If you’re serving it for your holiday parties, you can place the serving bowl in a larger bowl filled with ice to keep it cool on the dessert table. Alternatively, serve a smaller bowl of the dip and refresh it as needed from the refrigerated supply.

Chocolate Candy Cane Cheesecake Dip Variations

• Use other kinds of chocolate. Try using semi-sweet chocolate instead of white chocolate, or use some milk chocolate if you prefer it. The dip will be less sweet overall, so add in some sweetness to balance that out. You can also add a tablespoon of cocoa to the dip for a chocolatey version.
• Try other garnishes. Garnish your dip with your favorite kind of mini chocolate chips, chocolate curls, or festive sprinkles.

Serving Suggestions

Serve this dip with your favorite Christmas cookies on your holiday dessert table for extra festive sweetness. Check out my 31 Best Christmas Cookie Recipes for some yummy inspiration!

Alternatively, serve the dip with some dipping snacks like Graham crackers, Oreos, vanilla wafers, or salted pretzels.

This delicious dip will be a decadent side to my Peppermint Bark, or serve it with my Dessert Charcuterie Board!

More Easy Sweet Dip Recipes to Try

Appetizers

Cream Cheese Fruit Dip

Desserts

Peppermint Bark Cheesecake Dip

Desserts

Caramel Apple Dip

Desserts

Cannoli Dip

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Peppermint Bark Cheesecake Dip

Peppermint Bark Cheesecake Dip is a delicious no-bake dessert accompaniment that takes just 10 minutes to whip up! Made with white chocolate, cream cheese, and heavy whipping cream plus loads of chocolate chunks and crushed candy canes, it's the perfect Christmas dessert!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 12 servings

Calories 149cal

Author Ashley Fehr

Ingredients

• ½ cup white chocolate chips (85g)* or chopped white chocolate baking bar
• ½ cup + 1 tbsp heavy whipping cream
• 8 oz full fat cream cheese (room temperature) 1 package or 250 grams
• ⅓ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon mint extract
• ¼ cup finely chopped white chocolate
• ¼ cup finely chopped dark or milk chocolate
• 4 peppermint candy canes (crushed)

US Customary – Metric

Instructions

• In a small microwave-safe bowl, heat the white chocolate chips and 1 tablespoon cream on 50% heat in 30-second intervals, stirring between each time, until melted. Set aside and allow to cool for at least 10 minutes.
• In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add in the powdered sugar and beat until combined.
• Add melted chocolate, vanilla, and mint extract and beat until combined. For best results, chill for 20 minutes in the fridge or 10 minutes in the freezer before continuing.
• Add whipping cream and beat on low until combined, then on high speed until thick and fluffy. Taste and adjust the sweetness and mint flavor to your preferences, if desired.
• Stir in chopped white chocolate, chopped dark chocolate, and crushed candy canes. Chill until ready to serve (I recommend chilling for at least one hour, but this isn’t necessary).
• Serve with Graham crackers, cookies, or pretzels as desired.

Video

Notes

Ingredients and Substitutions:

• *White chocolate: I use Hershey’s Chipits but white chocolate baking bars or candy melts will also work great. The brand of chocolate used can affect the way it melts so I recommend choosing something you have had success with before or that is made to be melted. I do find that the microwave works better for me than on the stovetop.
• Cream cheese: I use full-fat cream cheese as it stays nice and thick, but you can easily swap it for light cream cheese if you prefer.
• Powdered sugar: I prefer using powdered sugar so that my dip isn’t grainy, but you can also use granulated sugar or a sweetener of your choice. You can taste and adjust sweetness to your preferences before serving.
• Candy canes: candy canes add a festive crunch and flavor, but in a pinch, you can use any hard mint candies.

Storage

• Store: Store your chocolate candy cane dip in an airtight container, or tightly covered in plastic wrap, in the refrigerator for 2–3 days. Allow it to cool to room temperature before putting it in the fridge. Stir it well before serving it again.
• Freeze: While you technically can freeze the dip, the texture might change slightly upon thawing it. It’s best enjoyed fresh or refrigerated. As it only takes 10 minutes to whip up, it’s best enjoyed fresh!

Nutrition

Calories: 149cal | Carbohydrates: 14g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 16mg | Sodium: 150mg | Potassium: 119mg | Fiber: 0.2g | Sugar: 13g | Vitamin A: 160IU | Vitamin C: 0.1mg | Calcium: 107mg | Iron: 0.1mg

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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!

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

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

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

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

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

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

Ingredients Needed:

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

How to Make Chocolate Monkey Bread

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

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

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

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

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

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

Chocolate Monkey Bread FAQs

Tips and Notes

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

Chocolate Monkey Bread Variations

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

Serving Suggestions

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

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

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

More Amazing Chocolate Cake Recipes to Try

Desserts

Flourless Chocolate Lava Cakes

Desserts

Chocolate Trifle

Desserts

No Bake Peanut Butter Cup Cheesecake

Desserts

No Churn Oreo Ice Cream Cupcakes

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Double Chocolate Monkey Bread

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

Course Bread and Baked Goods

Cuisine American

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Total Time 55 minutes minutes

Servings 14 servings

Calories 478cal

Author Ashley Fehr

Ingredients

Yeast Dough

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

Monkey Bread

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

US Customary – Metric

Instructions

Monkey Bread Dough

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

Double Chocolate Monkey Bread

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

Notes

Ingredients and Substitutions:

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

Storage & Make Ahead

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

Nutrition

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

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

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

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

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

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

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

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

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

Ingredients Needed:

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

How to Make Mint Chocolate Cookies

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

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

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

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

Mint Chocolate Cookies FAQs

Tips and Notes

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

Chocolate Mint Cookies Variations

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

Serving Suggestions

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

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

More Amazing Cookie Recipes To Try

Fall/Winter

Oatmeal Cranberry Cookies

Desserts

Chai Cookies Recipe

Cookies

Chocolate Mint Cookies

Christmas

Toffee Shortbread Cookies

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Chocolate Mint Cookies

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

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Cooling time 1 hour hour

Total Time 1 hour hour 40 minutes minutes

Servings 16 cookies

Calories 295cal

Author Ashley Fehr

Ingredients

Chocolate Cookies

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

Frosting

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

Ganache

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

US Customary – Metric

Instructions

Chocolate Cookies

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

Mint Frosting

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

Chocolate Ganache

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

Video

Notes

Ingredients and Substitutions:

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

Storage:

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

Nutrition

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

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