CookesRecipes

Author: Hannah

  • Easy Cheesecake Stuffed Chocolate Chip Cookie Recipe

    Easy Cheesecake Stuffed Chocolate Chip Cookie Recipe

    In my kitchen adventures I discovered these amazing Cheesecake Stuffed Cookies and they quickly became my signature recipe. The moment someone bites into one of these cookies their face lights up discovering the creamy cheesecake center inside that buttery chocolate chip cookie shell. I love watching friends try to figure out how I got that perfect cheesecake filling in there.

    What Makes These Extra Special

    I spent months perfecting this recipe in my kitchen. The outer cookie has this incredible soft chew with hints of caramel from brown sugar while inside waits that luscious cream cheese filling. My family begs for these cookies and guests always ask for the recipe when I bring them to parties. The best part is they’re actually fun to make.

    Your Shopping List

    • Cream Cheese: Get the full fat brick style. Store brands work fine but make sure its not whipped.
    • Powdered Sugar: Half cup makes the filling perfectly sweet.
    • Butter: Three quarters cup unsalted left on the counter to soften.
    • Brown Sugar: Half cup gives these cookies their caramel notes.
    • Regular Sugar: Another half cup balances everything.
    • Flour: Two and a quarter cups regular all purpose.
    • Cornstarch: My secret weapon one tablespoon keeps them super soft.
    • Egg: Just one large egg.
    • Vanilla: One teaspoon pure vanilla extract.
    • Chocolate Chips: One and a half cups of your favorite kind.

    Lets Get Baking

    Start with the Filling
    Mix your cream cheese and powdered sugar until silky smooth. Drop spoonfuls onto wax paper and pop in the freezer until firm.
    Cookie Magic
    Beat your butter and sugars until light and fluffy. Add your egg and vanilla then mix in your dry ingredients and chocolate chips until you have a nice dough.
    Time to Stuff
    Roll dough into balls make a little pocket pop in the frozen filling and seal it up tight.
    Final Steps
    Give them another quick freeze then bake at 350°F for about 12 minutes until golden. Let them cool completely on the pan.

    My Baking Secrets

    Make sure that filling is frozen solid before you start stuffing cookies. If your dough gets too sticky just pop it in the fridge for a bit. I always freeze the stuffed cookies again before baking they hold their shape so much better that way.

    Switch Things Up

    Sometimes I stuff these with Nutella instead of cheesecake filling. My kids love when I add crushed Oreos to the dough. During holidays I add food coloring to the filling or mix in seasonal sprinkles. The possibilities are endless.

    Keep Them Fresh

    These cookies stay perfect on the counter in an airtight container for about 5 days. Pop them in the fridge and they last even longer up to 10 days. I often make big batches wrap them individually and freeze them for unexpected guests.

    Ways to Serve

    Nothing beats these cookies slightly warm with a cold glass of milk. They steal the show at bake sales and cookie swaps. I pack them in pretty boxes for holiday gifts and everyone always asks when I’ll make more.

    Kitchen Tools You Need

    My stand mixer makes quick work of both filling and dough but a hand mixer works too. Good baking sheets lined with parchment paper are essential. I love using my cookie scoop for even portions. A rubber spatula helps get every bit of filling mixed perfectly.

    Frequently Asked Questions

    → Why freeze the cheesecake filling?
    Freezing the filling makes it easier to handle and ensures it stays intact when wrapped in cookie dough. It also helps prevent the filling from leaking during baking.
    → How should I store these cookies?
    Store in the refrigerator for up to 10 days in an airtight container, or at room temperature for up to 5 days. They can be enjoyed cold or at room temperature.
    → Why chill the dough before baking?
    Chilling prevents the cookies from spreading too much during baking and helps them maintain their shape around the filling. It’s crucial for proper structure.
    → Can I make the filling and dough ahead?
    Yes, both can be prepared ahead. Keep the filling frozen and the dough refrigerated until ready to assemble and bake.
    → Why use both regular and mini chocolate chips?
    The combination provides better chocolate distribution throughout the cookie. Mini chips fill smaller spaces, ensuring chocolate in every bite.

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    Easy Cheesecake Stuffed Chocolate Chip Cookie Recipe

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    • Author: Hannah
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    Description

    Soft and chewy chocolate chip cookies with a hidden cheesecake filling inside. A creative twist combining two classic desserts into one amazing treat.

    Ingredients

    Units Scale

    8 oz (226 g) cream cheese, softened.

    3/4 cup (95 g) powdered sugar.

    1/2 teaspoon vanilla extract (for filling).

    1 cup (226 g) unsalted butter, softened.

    1 cup (200 g) brown sugar, firmly packed.

    1/2 cup (100 g) sugar.

    2 large eggs, room temperature.

    1 teaspoon vanilla extract.

    3 cups (380 g) all-purpose flour.

    2 teaspoons cornstarch.

    1 teaspoon baking soda.

    1 teaspoon baking powder.

    1/2 teaspoon salt.

    1 cup (170 g) semisweet chocolate chips.

    1/3 cup (60 g) mini chocolate chips.

    Instructions

    1- Mix cream cheese, powdered sugar, and vanilla until smooth. Freeze in tablespoon-sized portions.

    2- Beat butter with sugars until creamy. Add eggs and vanilla. Mix in dry ingredients, then chocolate chips.

    3- Make dough balls with crater, insert frozen filling, wrap dough around filling ensuring no cracks.

    4- Freeze filled cookie dough balls for 15 minutes while preheating oven to 375°F.

    5- Place cookies 2.5″ apart on lined baking sheet, bake 12-13 minutes until edges golden.

     

  • Quick No-Bake Eggnog Cream Pie Recipe

    Quick No-Bake Eggnog Cream Pie Recipe

    My No-Bake Eggnog Pie recipe saves Christmas dinner every year. When the oven is packed with turkey and sides this dreamy dessert comes to the rescue. I stumbled upon this recipe when I had leftover eggnog in my fridge and now my family requests it even in July. The creamy filling nestled in a buttery graham cracker crust brings all those cozy holiday flavors without any fuss.

    Pure Holiday Magic

    This pie has saved me during countless holiday gatherings. Between decorating cookies and wrapping presents its wonderful to have such an easy dessert. The filling turns out perfectly creamy every time and tastes even better the next day. I love that I can make it ahead when things get busy plus that eggnog and graham cracker combination is simply heavenly.

    Kitchen Essentials

    • Eggnog: One cup cold store bought eggnog works perfectly here.
    • Nutmeg: Half teaspoon ground plus extra for sprinkling on top.
    • Vanilla Pudding: Get the instant kind its our secret shortcut.
    • Cream Cheese: Four ounces softened makes it extra creamy.
    • Powdered Sugar: One third cup sweetens everything just right.
    • Bourbon: Two tablespoons optional but adds wonderful warmth.
    • Heavy Cream: Two cups cold for the fluffiest texture.
    • Graham Crust: Store bought saves time but homemade works too.

    Lets Make Pie

    Start the Filling
    Mix your eggnog nutmeg and pudding mix in a big bowl until it thickens up nicely about 2 minutes.
    Whip it Good
    Beat your cream cheese powdered sugar and bourbon if using until smooth. Pour in the heavy cream and whip until you get nice stiff peaks.
    Bring it Together
    Gently fold some whipped cream into your eggnog mixture then add more until its light and fluffy.
    Fill it Up
    Spoon everything into your crust smooth the top and let it chill overnight.
    Time to Serve
    Top with the rest of your whipped cream and dust with nutmeg right before serving.

    My Kitchen Secrets

    Full fat eggnog makes all the difference in flavor and texture. Keep some extra whipped cream in the fridge for topping up leftovers. Sometimes I pop the whole pie in the freezer when I need it to set quickly for unexpected guests.

    Plan Ahead

    This pie tastes even better after sitting in the fridge for a day or two. I keep the extra whipped cream in a separate container. When I need to stock up I freeze a few pies they last beautifully for three months.

    Mix It Up

    Sometimes I use a gingerbread crust instead of graham crackers. My kids love when I add holiday sprinkles on top. For family parties I skip the bourbon and nobody misses it a splash of rum extract works great too.

    Serving Ideas

    I love serving this pie ice cold with a fresh sprinkle of nutmeg. A drizzle of caramel sauce on top makes it extra special. Nothing beats a slice with hot coffee after dinner and somehow it tastes even better for breakfast the next morning.

    What You Need

    My stand mixer does most of the work but a hand mixer works fine too. A big mixing bowl and rubber spatula help fold everything together smoothly. Any 9 inch pie dish works great and plastic wrap keeps everything fresh in the fridge.

    Frequently Asked Questions

    → Can I make this pie ahead of time?
    Yes, the pie keeps for up to two days in the refrigerator or three months in the freezer. Store covered for best results.
    → Is the alcohol necessary?
    No, the bourbon, rum, or brandy is optional. The pie will be delicious either way, just slightly less traditional in flavor without it.
    → Why does it need to chill so long?
    The 12-hour chill time allows the pie to set properly and lets the flavors develop fully. This ensures the perfect creamy texture.
    → Can I use homemade whipped cream?
    The recipe uses freshly whipped cream with cream cheese for stability. Don’t substitute with pre-made whipped topping for best results.
    → Why save some whipped cream separate?
    The reserved whipped cream is for topping the pie just before serving, ensuring a fresh, fluffy presentation.

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    Quick No-Bake Eggnog Cream Pie Recipe

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    • Author: Hannah
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    Description

    A creamy, festive pie combining eggnog, vanilla pudding, and whipped cream in a graham cracker crust. No baking required.

    Ingredients

    Units Scale

    1 cup cold eggnog.

    1/2 teaspoon ground nutmeg, plus more for garnish.

    1 (3.4-oz.) box instant vanilla pudding mix.

    4 oz cream cheese, cubed and room temperature.

    1/3 cup powdered sugar.

    2 tablespoons bourbon, spiced rum, or brandy (optional).

    2 cups cold heavy cream.

    1 (9-in.) graham cracker crust.

    Instructions

    1- Whisk eggnog, nutmeg, and pudding mix until soft-set, about 2 minutes.

    2- Beat cream cheese, powdered sugar, and optional bourbon until smooth. Add heavy cream and beat to stiff peaks.

    3- Fold 2 cups of whipped cream mixture into eggnog pudding in two additions until fluffy.

    4- Pour into crust, cover, and refrigerate 12 hours. Reserve remaining whipped cream for topping.

    5- Top with reserved whipped cream and dust with nutmeg.

  • Chocolate Peppermint Whoopie Pies with Marshmallow Filling

    Chocolate Peppermint Whoopie Pies with Marshmallow Filling

    My kitchen smells amazing when I bake these Peppermint Chocolate Whoopie Pies. The rich chocolate cake rounds paired with creamy peppermint filling take me right back to my childhood Christmas baking sessions. I love watching my kids’ faces light up when they see these treats cooling on the counter. Each bite brings together soft chocolate cakes filled with my special peppermint buttercream and marshmallow fluff mixture topped with bits of crushed peppermint candy.

    A Christmas Favorite in My House

    These whoopie pies never last long in my cookie jar. The mix of chocolate and cool peppermint makes them perfect for winter gatherings. My family can’t decide if they’re cookies cakes or pies but they know these treats mean the holidays are here. I always make extra batches because they disappear so quickly at our Christmas parties.

    What Goes Into These Treats

    • Dry Ingredients: Grab 1¾ cups all-purpose flour half cup unsweetened cocoa powder 1 teaspoon baking soda and half teaspoon salt from your pantry.
    • Wet Ingredients: You’ll need half cup softened butter 1 cup light brown sugar 1 large egg 1 teaspoon vanilla and ¾ cup buttermilk.
    • Filling: Set out half cup butter 1½ cups powdered sugar 1 teaspoon each of peppermint and vanilla extract a jar of marshmallow fluff and some candy canes to crush up.

    Kitchen Magic Time

    Making Your Cakes
    Start by warming up your oven to 350°F. Line your baking sheets with parchment or those handy silicone mats. Mix your dry ingredients in one bowl. In your mixer cream the butter and brown sugar until fluffy. Add your egg and vanilla then gradually mix in the flour mixture and buttermilk. Scoop little portions onto your baking sheets and bake for 10 minutes until they bounce back when touched.
    Whipping Up the Filling
    Beat your butter and sugar until it’s light and fluffy. Mix in the vanilla peppermint and salt. Fold in that fluffy marshmallow cream until everything looks smooth. Pop it in the fridge for a bit to firm up.
    Putting It All Together
    Spread filling on half your cakes sandwich them together and roll the edges in crushed peppermint. Let them chill if you can wait that long.

    My Secret Tips

    I always use my trusty cookie scoop for perfectly matched cake rounds. The filling spreads like a dream after some time in the fridge. Real peppermint extract makes all the difference in flavor. I lay out parchment paper under my work area because those candy pieces tend to scatter everywhere.

    Make Them Pretty

    Sometimes I add a drop of food coloring to make pink or green filling for different holidays. My kids love adding sparkly sprinkles to theirs. When I want extra crunch I mix some crushed candy right into the filling. A drizzle of melted chocolate on top looks beautiful too.

    Keep Them Fresh

    These treats stay perfect in the fridge for about 3 days. I put parchment between layers so they don’t stick together. If you want to make them ahead wrap each one in plastic and pop them in the freezer. They’ll keep for two months but honestly they never last that long in my house.

    Mix It Up

    Sometimes I chop up peppermint bark instead of candy canes. Orange extract gives them a chocolate orange flavor that my husband loves. For fancy parties I dip the edges in melted chocolate before adding the crushed candies.

    What You’ll Need

    Your mixer will get a workout with these. Good baking sheets and parchment paper are must-haves. I love using my small cookie scoop for even portions. A simple spatula works great for filling but piping bags make prettier swirls. Keep some wax paper handy for crushing candies it makes cleanup so much easier.

    Frequently Asked Questions

    → How long do these whoopie pies last?

    Store in the refrigerator for up to 3 days or freeze for up to 2 months. When stacking, separate layers with parchment paper to prevent sticking.

    → Why do ingredients need to be room temperature?

    Room temperature ingredients blend better and create a smoother batter. This ensures even baking and proper texture in the final cookies.

    → Can I make these ahead of time?

    Yes, you can make and freeze them for up to 2 months. Wrap individually in plastic wrap and store in a freezer container.

    → How do I know when the cakes are done?

    The centers should spring back when gently touched after about 10 minutes of baking. Let them cool completely before filling.

    → Can I adjust the peppermint flavor?

    Yes, you can add more or less peppermint extract to taste. Start with less and adjust to your preference as peppermint extract can be strong.

    Conclusion

    These festive whoopie pies combine soft chocolate cake rounds with a peppermint-marshmallow filling and crushed candy cane coating. Perfect for holiday gatherings and gifting.

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    Chocolate Peppermint Whoopie Pies with Marshmallow Filling

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    • Author: Hannah
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    Description

    Soft chocolate cake cookies sandwiched with peppermint buttercream and marshmallow filling, then rolled in crushed candy canes for holiday flair.

    Ingredients

    Units Scale

    2 cups all-purpose flour.

    1/2 cup cocoa powder.

    1 teaspoon baking soda.

    3/4 teaspoon salt.

    1/2 cup unsalted butter, at room temperature.

    1 cup packed brown sugar.

    1 large egg, at room temperature.

    1 teaspoon vanilla extract.

    1 cup buttermilk, at room temperature.

    3/4 cup unsalted butter, at room temperature (for filling).

    1 1/4 cups confectioners’ sugar, sifted.

    1 teaspoon vanilla extract (for filling).

    1/2 teaspoon peppermint extract.

    1/8 teaspoon salt (for filling).

    2 1/2 cups marshmallow crème.

    Crushed candy canes, for garnish.

    Instructions

    1- Preheat oven to 350°F. Line baking sheets with parchment or silicone mats.

    2- Whisk flour, cocoa powder, baking soda, and salt together.

    3- Beat butter and brown sugar until fluffy, add egg and vanilla. Alternate adding flour mixture and buttermilk.

    4- Scoop 2 teaspoons batter per cookie, bake 10 minutes until centers spring back.

    5- Beat butter and sugar, add extracts and salt. Mix in marshmallow crème. Refrigerate 30 minutes.

    6- Spread filling between cookies and roll edges in crushed candy canes.

  • Baby Back Ribs Sheet Pan with Sweet and Tangy Pineapple Glaze

    This Baby Back Ribs Sheet Pan recipe is a delicious and easy way to enjoy tender ribs with a sweet and tangy pineapple glaze. With the addition of bell peppers and served over white rice, it’s a complete meal that’s perfect for family dinners or gatherings.

    INGREDIENTS
    20 oz Can of Pineapple: For the glaze and topping on the ribs.
    Rice Vinegar (1 cup): Adds a tangy depth to the glaze.
    Vegetable Oil (1 cup): Smooth base for the glaze.
    Soy Sauce (2 tbsp): Enhances the savory flavor.
    Fresh Ginger (¼ cup, minced): Adds a spicy and warm flavor.
    Ketchup (1 cup): Adds body and sweetness to the glaze.
    Honey (2 tbsp): Balances the tangy vinegar with sweetness.
    Garlic (5 cloves, minced): Boosts savory notes in the glaze.
    Cornstarch (2 tbsp): Thickens the glaze to a syrupy consistency.
    Baby Back Ribs (3.5 lbs): The main star, seasoned and tenderized.
    Salt and Pepper: For seasoning the ribs.
    Red and Green Bell Peppers: Diced, add color and texture.
    Sesame Seeds (2 tsp): For garnish and added crunch.
    Fresh Scallions (2 tbsp, sliced): Adds a fresh flavor as garnish.
    White Rice: Cooked, for serving with the dish.
    Instructions
    Step 1:
    Preheat the oven to 275°F (140°C).
    Step 2:
    Strain the pineapple juice from the can and reserve the fruit. In a large saucepan, combine the pineapple juice, rice vinegar, vegetable oil, soy sauce, ginger, ketchup, honey, garlic, and cornstarch. Whisk until well blended.
    Step 3:
    Heat the saucepan over high heat for about 10 minutes, stirring continuously, until the glaze reduces by half and reaches a thick, honey-like consistency. Remove from heat and divide the glaze in half.
    Step 4:
    Place the baby back ribs on a baking sheet. Season with salt and pepper on both sides, then brush half of the glaze over the ribs.
    Step 5:
    Cover the ribs tightly with aluminum foil and bake for 2 hours, or until the ribs are tender.
    Step 6:
    After 2 hours, remove the ribs from the oven and increase the oven temperature to 400°F (200°C). Uncover the ribs and add the diced red and green bell peppers to the baking sheet.
    Step 7:
    Pour the remaining glaze over the bell peppers and toss to coat. Arrange the reserved pineapple pieces on top of the ribs.
    Step 8:
    Return the baking sheet to the oven and bake for an additional 20 minutes, until the peppers are softened.
    Serving and Storage Tips
    Serving Suggestions: Serve the sliced ribs over a bed of white rice for a complete meal. Garnish with sesame seeds and freshly sliced scallions for added flavor and presentation.
    Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
    Reheating: Reheat in the oven at 350°F (175°C) until warmed through, or microwave in short intervals, adding a splash of water to keep the meat moist.
    Helpful Notes
    Customize the Heat: For a spicier version, add a dash of red pepper flakes to the glaze.
    Adjust Glaze Thickness: For a thicker glaze, let it reduce a bit longer on the stove, stirring frequently to avoid burning.
    Pineapple Variation: Fresh pineapple can be used in place of canned for a slightly tangier flavor.
    Tips from Well-Known Chefs
    Balance Sweet and Tangy: Adding a bit of honey to the glaze balances the acidity from the vinegar and pineapple.
    Cook Low and Slow: Baking the ribs at a low temperature ensures they stay tender and juicy.
    Why You’ll Love This Recipe
    This sheet pan meal is easy to prepare yet packed with rich, tangy flavors.
    The sweet pineapple glaze complements the savory ribs for a delightful balance.
    It’s a complete meal, served with rice and vegetables, ideal for family dinners.
    Variations
    Vegetable Substitutes: Swap the bell peppers with zucchini or snap peas for a different flavor and texture.
    Try a Smoky Twist: Add a teaspoon of smoked paprika to the glaze for a subtle, smoky flavor.
    Use Pork Shoulder: If you don’t have ribs, this recipe works well with pork shoulder, adjusting the cooking time as needed.

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    Baby Back Ribs Sheet Pan with Sweet and Tangy Pineapple Glaze

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    • Author: Hannah
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    Description

    A flavorful Baby Back Ribs Sheet Pan recipe with a pineapple glaze, bell peppers, and served with rice. Perfect for an easy dinner that’s sure to impress!

    Ingredients

    Units Scale

    20 oz diced pineapple (565 g), 1 can.

    1 cup rice vinegar (240 mL).

    1 cup vegetable oil (240 mL).

    2 tablespoons soy sauce.

    1/4 cup fresh ginger (10 g), grated or minced.

    1 cup ketchup (260 g).

    2 tablespoons honey.

    5 cloves garlic, minced.

    2 tablespoons cornstarch.

    3 1/2 lb baby back ribs (1.5 kg), 1 rack.

    1 tablespoon salt.

    1 tablespoon pepper.

    2 red bell peppers, seeded and diced.

    2 green bell peppers, seeded and diced.

    2 teaspoons sesame seeds.

    2 tablespoons fresh scallions, sliced.

    White rice, cooked, for serving.

    Instructions

    1- Preheat the oven to 275°F (140°C).

    2- Strain the pineapple juice from the can into a large saucepan and set aside the pineapple chunks. Add rice vinegar, vegetable oil, soy sauce, ginger, ketchup, honey, garlic, and cornstarch. Whisk together and cook over high heat for 10 minutes until the glaze thickens to the consistency of honey. Divide the glaze in half.

    3- Place the baby back ribs on a baking sheet, season both sides with salt and pepper, and brush with half of the glaze.

    4- Cover the ribs tightly with aluminum foil and bake for 2 hours, or until tender.

    5- Remove the ribs from the oven and increase the oven temperature to 400°F (200°C). Remove the foil.

    6- Add the diced red and green bell peppers to the baking sheet. Pour the reserved glaze over the peppers and toss to coat. Place the reserved pineapple on top of the ribs.

    7- Bake for an additional 20 minutes, until the peppers are softened.

    8- Slice the ribs and garnish with sesame seeds and scallions. Serve warm with a side of white rice.

  • Easy White Chocolate Peppermint Pie – Perfect Holiday Dessert

    Easy White Chocolate Peppermint Pie – Perfect Holiday Dessert

    Get ready to fall in love with my White Chocolate Peppermint Pie a dreamy holiday dessert that combines a rich chocolatey Oreo crust with the most luscious peppermint cheesecake filling you can imagine. It’s refreshingly minty indulgently creamy and absolutely perfect for the festive season. I love serving it both chilled and frozen it’s like having two amazing desserts in one.

    What Makes This Pie Special

    This isn’t just any holiday pie it’s pure winter wonderland in every slice. The way that creamy peppermint filling plays with the crunchy Oreo crust is absolutely magical. What I really love is how easy it is to make ahead perfect for those busy holiday gatherings when you want something spectacular without the last minute fuss.

    Everything You’ll Need

    • Oreo Cookies: These create our perfectly chocolatey base crushed into fine crumbs.
    • Unsalted Butter: Melted to hold that beautiful crust together.
    • Cream Cheese: Make sure it’s softened for the smoothest filling.
    • White Chocolate Chips: When melted they add such wonderful richness.
    • Peppermint Extract: Just enough for that perfect holiday flavor.
    • Frozen Whipped Topping: This makes our filling incredibly light and fluffy.
    • Heavy Whipping Cream: For that gorgeous cloud like topping.
    • Powdered Sugar: Sweetens our whipped cream just right.
    • Peppermint Candies: Crushed for the prettiest festive garnish.
    • White Chocolate Shavings: Optional but they make everything look so elegant.

    Let’s Make the Pie

    Start with the Base
    Heat your oven to 350°F then turn those Oreos into fine crumbs mix with melted butter and press into your pie plate. A quick 8-10 minute bake and let it cool completely.
    Create the Filling
    Beat that cream cheese until it’s silky smooth then mix in your melted white chocolate and peppermint extract. Gently fold in the whipped topping pour it all into your cooled crust then into the fridge for at least 2 hours.
    Add the Finishing Touch
    Whip up your cream with powdered sugar and a hint of extract until it’s perfect for piping. Spread or pipe it over your chilled pie then sprinkle with those crushed candies and chocolate shavings.

    My Best Tips

    Want that perfect crust? Baking makes it extra crunchy but chilling works too if you prefer it softer. Start light with the peppermint extract you can always add more to taste. For those picture perfect slices warm your knife first and if you’re craving something extra special try freezing it for an ice cream pie effect.

    Mix It Up

    Feel like trying something different? Skip the peppermint and use vanilla extract instead or swirl in some raspberry sauce for a fun twist. No time to bake? Just chill that crust instead. And if you’re feeling fancy whip up your own cream instead of using store bought the extra effort really shows.

    Keep It Fresh

    This beauty stays perfect in the fridge for up to 5 days or freeze it for a couple months if you’re planning ahead. When serving from frozen let it soften just a bit to get that dreamy creamy texture back.

    Make It Shine

    Let’s talk presentation those crushed peppermint candies and white chocolate shavings on top aren’t just pretty they add such wonderful texture. Want to make it extra special? Add a drizzle of chocolate or caramel sauce. I love arranging mini candy canes around the edge too it makes everyone smile when they see it.

    Frequently Asked Questions
    → Does the crust need to be baked?
    No, this can be a no-bake pie. The crust can be refrigerated for 15-20 minutes instead of baking, though baking gives a crunchier texture.
    → Can I freeze this pie?
    Yes, freezing for a couple hours or overnight helps the pie hold together and gives it a nice texture, though it’s not required.
    → How strong is the peppermint flavor?
    Start with less peppermint extract and adjust to taste. Mix all ingredients before adding more to avoid overpowering peppermint flavor.
    → What’s the best way to cut this pie?
    Use a warm, wet, sharp knife for clean, straight cuts through both filling and crust.
    → How long does this pie keep?
    Store in the refrigerator for up to 5 days. The pie can also be frozen for longer storage.

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    Easy White Chocolate Peppermint Pie – Perfect Holiday Dessert

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
    • Author: Hannah
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    Description

    A festive dessert combining white chocolate and peppermint in a creamy cheesecake filling, all nestled in an Oreo cookie crust.

    Ingredients

    Units Scale

    25 chocolate cream-filled cookies (Oreos).

    4 tablespoons unsalted butter, melted.

    8 ounce block cream cheese, softened.

    1 1/2 cups white chocolate chips, melted.

    1 teaspoon peppermint extract.

    8 ounce container frozen whipped topping, thawed.

    1 cup heavy whipping cream.

    1/4 cup powdered sugar.

    1/4 teaspoon peppermint extract (or vanilla extract).

    1/4 cup crushed peppermint candies.

    White chocolate shavings (optional).

    Instructions

    1- Process Oreos into crumbs, mix with melted butter. Press into pie plate and bake at 350°F for 8-10 minutes.

    2- Beat cream cheese until smooth, mix in melted white chocolate and peppermint extract. Fold in whipped topping.

    3- Pour filling into cooled crust. Refrigerate 2 hours to set.

    4- Whip cream with powdered sugar and extract until stiff peaks form.

    5- Spread or pipe whipped cream on pie. Garnish with crushed peppermint and white chocolate shavings.

  • Easy Raspberry Swirl Cookies with Cream Cheese Dough

    Easy Raspberry Swirl Cookies with Cream Cheese Dough

    I’ve been making these Raspberry Swirl Cookies for years and they never fail to amaze me. The way the tender cream cheese dough wraps around that vibrant raspberry filling creates such beautiful swirls. Every time I bake them my kitchen fills with the most wonderful buttery sweet aroma. They’re truly one of my favorite cookies to share during the holidays.

    What Makes These Special

    These cookies are like little works of art that taste as amazing as they look. I love how the cream cheese makes the dough so incredibly tender it just melts in your mouth. That pop of raspberry adds such a lovely brightness. They’re fancy enough for special occasions but I often make them just because they’re too good to save for holidays.

    Your Shopping List

    • Cream Cheese: Use full-fat cream cheese for a creamy dough texture; softened for easy mixing.
    • Butter: Unsalted butter ensures the balance of sweetness and richness.
    • Flour: Sifted all-purpose flour guarantees a smooth and pliable dough.
    • Raspberry Jam: Opt for high-quality, seedless jam for a consistent filling and beautiful swirls.

    Let’s Create Together

    Prepare the Dough
    Cream together softened cream cheese and butter until smooth. Gradually add sifted flour and a pinch of salt, mixing until a dough forms. Chill the dough wrapped in plastic wrap for 30 minutes.
    Roll and Add Jam
    Roll the dough into a rectangle on a floured surface. Spread an even layer of raspberry jam, leaving a margin at the edges.
    Roll into a Log
    Carefully roll the dough into a tight log, starting from the jam-covered side. Chill the log briefly for clean slicing.
    Bake the Cookies
    Slice the log into cookies and bake at 180°C (350°F) for 12–15 minutes, or until edges turn golden.

    Mix It Up

    Sometimes I love switching things up by using different jams strawberry is amazing and blackberry adds such gorgeous color. A little lemon zest in the dough brightens everything up beautifully. My sister loves when I sprinkle chopped almonds over the jam before rolling it gives such nice crunch.

    Keep Them Fresh

    These cookies stay perfect in an airtight container for about a week. I often make extra and freeze them with parchment paper between layers they last for months that way. Just let them come to room temperature before serving they taste just as fresh as the day they were baked.

    A Family Tradition

    Every time I make these cookies I think of baking with my grandmother. The recipe has been passed down and tweaked over the years but that feeling of joy and connection remains. There’s something so special about sharing these treasured treats with new generations.

    Perfect Pairings

    These cookies are absolutely divine with a cup of earl grey tea or your favorite coffee. When I’m hosting during the holidays I arrange them on a pretty platter with other cookies. A light dusting of powdered sugar right before serving makes them look extra magical.

    Helpful Tips

    If your dough starts cracking while you roll it just let it warm up for a few minutes. Keep your surface lightly floured to prevent sticking. The secret to those perfect swirls is making sure your dough is nice and cold before slicing. Little tricks like these make such a difference.

    Holiday Magic

    There’s something so special about these cookies during the holidays. They look beautiful on any dessert table and everyone always asks for the recipe. I love watching people’s faces light up when they take their first bite it’s pure joy in cookie form.

    Frequently Asked Questions

    → Why chill the dough twice?
    The first chilling helps firm the dough for rolling, while the second chilling after forming the log makes it easier to slice cleanly.
    → Why leave a margin without jam?
    The clean margin helps seal the log properly when rolling, preventing the jam from leaking during baking.
    → Can I use different jam flavors?
    Yes, any seedless jam works well. Try strawberry, blackberry, or apricot for different variations.
    → Why use thread to slice?
    Thread allows for clean cuts without compressing the dough, helping maintain the swirl pattern better than a knife.
    → Why dust with powdered sugar after cooling?
    Adding powdered sugar while cookies are hot will cause it to melt. Waiting ensures an even, attractive coating.

    Conclusion

    These refined cookies combine a tender cream cheese dough with raspberry jam in a beautiful swirl pattern, finished with powdered sugar for a festive touch.

     

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    Easy Raspberry Swirl Cookies with Cream Cheese Dough

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
    • Author: Hannah
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    Description

    Delicate cream cheese cookies swirled with sweet raspberry jam and dusted with powdered sugar for an elegant holiday treat.

    Ingredients

    Units Scale

    8 ounces cream cheese, softened.

    1/2 cup unsalted butter, softened.

    1 1/2 cups all-purpose flour, sifted.

    1/2 teaspoon kosher salt.

    1/3 cup seedless raspberry jam.

    Powdered sugar for dusting.

    Instructions

    1- Cream together butter and cream cheese until smooth. Mix in sifted flour and salt until dough forms.

    2- Shape dough into disc, wrap in plastic. Chill 30 minutes.

    3- Roll dough to 10×30 inch rectangle. Spread with jam, leaving 1/2 inch margin on one short end.

    4- Roll into log starting from jam-covered end. Seal with clean edge. Chill 15 minutes.

    5- Slice into 1/4 inch cookies. Bake at 375°F for 17-20 minutes until edges golden. Cool then dust with powdered sugar.

  • Mini Peppermint Cheesecakes – Perfect Holiday Treats

    Mini Peppermint Cheesecakes – Perfect Holiday Treats

    These Mini Peppermint Cheesecakes are my absolute favorite holiday dessert to make. I discovered this recipe a few years ago and have been perfecting it ever since. The combination of creamy cheesecake and cool peppermint is just magical. Every time I serve these at parties people can’t believe how adorable and delicious they are.

    Why You’ll Fall in Love

    I adore how these little cheesecakes combine three amazing flavors smooth creamy cheesecake rich chocolate and refreshing peppermint. Their mini size makes them perfect for parties plus you can dress them up however you like. My guests always get excited when they see these on the dessert table.

    What You’ll Need

    • Oreos: 10 crushed Oreos for the crust, ensuring a rich chocolatey base.
    • Butter: 2 tablespoons melted, to bind the crust mixture.
    • Cream Cheese: 8 ounces full-fat, softened, for a smooth, creamy texture.
    • Sour Cream: 2 tablespoons, adding tang and richness to the filling.
    • Sugar: 1/3 cup granulated, to sweeten the filling.
    • Peppermint Extract: 1/2 teaspoon, for the perfect minty flavor.
    • Mini Chocolate Chips: 1/4 cup, for bursts of chocolate in every bite.
    • Peppermint Chips: 1/4 cup, adding a festive crunch and color.
    • Egg: 1 large, for structure and creaminess.
    • Whipped Cream: Homemade or store-bought, for the topping.
    • Candy Cane Kisses: For a decorative and delicious garnish.

    Let’s Make Them Together

    Prepare the Crust
    Preheat oven to 350°F (175°C). Crush Oreos into fine crumbs, combine with melted butter, and press into a greased mini cheesecake pan. Bake for 8 minutes.
    Make the Filling
    Beat cream cheese, sugar, sour cream, and peppermint extract until smooth. Mix in the egg, followed by the peppermint and mini chocolate chips.
    Bake the Cheesecakes
    Pour filling over the cooled crusts, filling each cavity evenly. Bake for 20 minutes until set. Let cool for 30 minutes, then refrigerate for at least 2 hours.
    Add Toppings
    Pipe whipped cream onto chilled cheesecakes and garnish with Candy Cane Kisses. Serve immediately for the best flavor and presentation.

    My Best Tips

    Always use full-fat cream cheese it makes such a difference in the texture. I love chilling my bowl before making the whipped cream it whips up so much better. Sometimes I add a tiny drop of pink food coloring to make them extra festive. And if you can’t find peppermint chips Andes mints work beautifully too.

    Keep Them Fresh

    These little beauties stay perfect in the fridge for about 2 days in an airtight container. If you want to make them ahead you can freeze them without the whipped cream for up to a month. Just thaw them overnight in the fridge before adding the toppings.

    What Makes Them Special

    There’s something magical about the combination of that chocolatey Oreo crust creamy peppermint filling and pretty garnishes. They’re just the right size and look so festive on a holiday dessert table. Every time I make them they disappear in minutes.

    Mix It Up

    Sometimes I use graham crackers for the crust or try different extracts. A drizzle of melted chocolate over the whipped cream looks gorgeous and crushed candy canes add such nice crunch. You can really make these your own.

    Make It Easy

    I love that I can make the crust and filling ahead of time. While the cheesecakes are baking I get my whipped cream ready. The key to those pretty swirls is using a steady hand when piping. These little tricks make the whole process so much more enjoyable.

    Frequently Asked Questions

    → Can I make these in a regular cupcake tin?
    Yes, but double the crust and filling recipes, line the tin, and increase bake time to 25-30 minutes. Check for doneness by gently wiggling the pan.
    → Why should ingredients be room temperature?
    Room temperature ingredients blend more smoothly and create a creamier texture without lumps in the finished cheesecake.
    → How long do these keep?
    Store in refrigerator up to 2 days. Add whipped cream just before serving. Can be frozen up to a month if wrapped properly.
    → Why do the cheesecakes sink?
    A slight sinking in the center is normal for these mini cheesecakes and creates the perfect well for whipped cream topping.
    → Can I use different toppings?
    Yes, you can customize with different candies or toppings. Crushed candy canes or chocolate shavings work well.

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    Mini Peppermint Cheesecakes – Perfect Holiday Treats

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
    • Author: Hannah
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    Description

    Add merriment to your holiday table with these Peppermint Cheesecakes! Mini no bake cheesecakes are filled with crunchy bits of peppermint candy and topped with whipped cream in this festive and easy dessert.

    Ingredients

    Scale

    For the Crust:

    • 20 Oreo cookies
    • 5 Tablespoons unsalted butter melted

    For the Filling:

    • 1 cup cold heavy whipping cream
    • 2 packages cream cheese, softened 8 ounce each
    • 1 1/2 cups white chocolate chips
    • 1/2 teaspoon peppermint extract
    • 1/2 cup chopped Andes Peppermint Crunch plus additional for topping
    • Whipped cream for topping

    Instructions

    • Line two 12-cup muffin tins with cupcake liners.
    • In a food processor, pulse Oreos until they are fine crumbs. Stir in the melted butter. Fill each cupcake liner with 1 1/2 tablespoons of Oreo crumbs. Press firmly with the back of a spoon to pack in.
    • In a large mixing bowl, beat the whipping cream to stiff peaks.
    • In a separate mixing bowl, beat the cream cheese until smooth.
    • Melt white chocolate chips in a double boiler, or in the microwave in 30 second increments, stirring well each time. When most of the chocolate has melted, stir until smooth.
    • Immediately stir the white chocolate into the cream cheese mixture. Gently fold in the peppermint extract, chopped peppermint candies, and whipped cream.
    • Fill the cupcake liners with the cheesecake filling, using about ¼ cup of the cheesecake batter for each one.
    • Refrigerate at least 4 hours, or overnight.
    • Top with whipped cream and chopped Andes peppermints before serving.
  • Cheesy Loaded Meatloaf Casserole – Easy Family Dinner

    Cheesy Loaded Meatloaf Casserole – Easy Family Dinner

    I’m so excited to share my Cheesy Loaded Meatloaf Casserole recipe with you! This is comfort food at its finest combining everything we love about classic meatloaf with layers of creamy mashed potatoes melty cheese and crispy bacon. Every time I make this my family gathers in the kitchen just to smell it baking.

    Why This Recipe Is Special

    What I love about this casserole is how it transforms simple ingredients into something extraordinary. It’s perfect for busy nights and even better it’s a brilliant way to use up leftover mashed potatoes. The layers of flavors make it so satisfying everyone always asks for seconds.

    Everything You Need

    • Mashed Potatoes: Creamy and smooth, perfect for layering. Use leftovers or freshly prepared potatoes for best results.
    • Ground Beef: Lean ground beef ensures a flavorful and juicy base for the casserole.
    • Onion: Finely chopped for a subtle sweetness and added texture.
    • Minced Garlic: Fresh cloves, minced finely, enhance the savory flavor.
    • Worcestershire Sauce: Adds depth and a tangy umami kick to the meat mixture.
    • Brown Sugar: A touch of sweetness to balance the savory flavors.
    • Egg: Acts as a binder to hold the meat mixture together.
    • Italian Breadcrumbs: Provide structure and a subtle herbaceous flavor to the meat layer.
    • Sharp Cheddar Cheese: Freshly shredded for optimal melting and flavor.
    • Bacon: Crumbled or chopped for a smoky, savory topping.
    • Salt and Pepper: Adjust to taste for seasoning.

    Let’s Make It Together

    Prepare the Meat Mixture
    Preheat your oven to 400°F (200°C). In a large bowl, mix ground beef, onion, garlic, Worcestershire sauce, brown sugar, breadcrumbs, egg, salt, and pepper until just combined. Avoid overmixing to prevent a dense texture.
    Layer the Ingredients
    Press the meat mixture evenly into an 8-inch square baking dish. Spread the mashed potatoes over the meat layer, ensuring an even distribution.
    Add Toppings
    Sprinkle shredded cheddar cheese and bacon bits evenly over the mashed potatoes for a rich, savory topping.
    Bake
    Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for an additional 10 minutes or until the cheese is bubbly and golden.
    Serve
    Allow the casserole to rest for 10 minutes before slicing. Serve hot and garnish with fresh parsley if desired.

    My Best Tips

    Using fresh ingredients really makes a difference in this recipe. I’ve learned not to overmix the meat mixture it keeps everything nice and tender. That 10-minute rest after baking is crucial for perfect slices and it lets all those amazing flavors come together.

    Make It Your Own

    Sometimes I swap in ground turkey or cauliflower mash to lighten things up. Adding some spinach or peppers is a great way to sneak in extra vegetables. Try experimenting with different cheeses too each one brings its own special flavor.

    Keep It Fresh

    This casserole keeps beautifully in the fridge for about 4 days. When reheating I prefer using the oven to keep everything nice and crispy but the microwave works great for quick lunches too.

    Perfect Pairings

    We love serving this with some crisp green beans or a fresh garden salad to balance out the richness. Don’t forget some warm dinner rolls to soak up all that delicious cheesy goodness!

    Plant-Based Options

    You can easily make this vegetarian friendly by using lentils or meat alternatives in place of the beef. Vegan cheese alternatives work great too and mashed sweet potatoes make an amazing topping.

    Leftover Magic

    The leftovers are so versatile! Try stuffing them into bell peppers or wrapping them up in tortillas. They’re even amazing on top of baked sweet potatoes for a whole new meal.

    Frequently Asked Questions

    → Can I make this ahead of time?

    Yes, prepare the casserole and refrigerate until ready to bake. May need extra cooking time if starting from cold.

    → How long do leftovers keep?

    Leftovers stay good for up to 3 days when stored covered in the refrigerator.

    → Can I use leftover mashed potatoes?

    Yes, leftover mashed potatoes work well. You can enhance them by mixing in minced garlic for extra flavor.

    → Why cover with foil initially?

    Foil helps the casserole cook evenly and prevents the cheese from burning before the meat is fully cooked.

    → Why remove foil at the end?

    Removing the foil for the final minutes allows the cheese to bubble and brown for better texture and appearance.

     

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    Cheesy Loaded Meatloaf Casserole – Easy Family Dinner

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
    • Author: Hannah
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    Description

    A hearty casserole combining classic meatloaf with mashed potatoes, topped with melted cheese and crispy bacon for the ultimate comfort food.

    Ingredients

    Units Scale

    3 cups mashed potatoes.

    1 tablespoon Worcestershire sauce.

    1/2 cup chopped white onion.

    1 large egg.

    1/3 cup crumbled bacon.

    3 cloves garlic, minced.

    1 pound lean ground beef.

    2 tablespoons brown sugar.

    1 cup Italian breadcrumbs.

    1 1/2 cups sharp cheddar cheese.

    Salt and pepper to taste.

    Instructions

    Preheat oven to 400°F.

    Combine beef, garlic, onion, Worcestershire sauce. Add salt, pepper, egg and breadcrumbs.

    Press meat into 8-inch pan. Top with mashed potatoes, cheese and bacon.

    Cover with foil and bake 30 minutes. Remove foil and bake 10 more minutes until cheese bubbles.

  • Fudgy Chocolate Cherry Thumbprint Cookies Recipe

    Fudgy Chocolate Cherry Thumbprint Cookies Recipe

    I’m so excited to share my favorite chocolate cherry cookies with you! These are seriously the ultimate chocolate lover’s dream combining fudgy chocolate thumbprints with the most incredible chocolate cherry ganache. Every time I make them people can’t believe how rich and decadent they are.

    What Makes These Special

    These cookies are pure chocolate heaven! The Dutch-process cocoa makes them so deeply chocolatey and that texture is just perfect soft and fudgy with the most amazing chew. Plus that silky chocolate cherry ganache takes them to a whole new level. They’re surprisingly easy to make too!

    Everything You Need

    • Flour: All-purpose flour provides the ideal chewy texture for the cookies.
    • Unsweetened Cocoa Powder: Dutch-process cocoa powder ensures a rich, chocolatey taste.
    • Salt and Baking Powder: Enhance flavors and help the cookies bake perfectly.
    • Unsalted Butter: Softened butter adds moisture and richness to the dough.
    • Brown Sugar and White Sugar: A mix of sugars for a sweet, chewy texture.
    • Egg Yolks: Provide fat and structure to keep the cookies tender.
    • Vanilla Extract: Adds a hint of sweetness to complement the chocolate.
    • Dark Chocolate Chunks: Use high-quality chocolate for the ganache.
    • Cherry Preserves: Sweet, tangy preserves add a fruity balance to the ganache.
    • Heavy Cream: Essential for achieving smooth, velvety ganache.

    Let’s Make Some Magic

    Step 1 – Make the Cookie Dough
    Whisk together the flour, cocoa powder, salt, and baking powder in a bowl. In a separate large bowl, cream the butter and sugars with an electric mixer. Add the egg yolks and vanilla, mixing until light and fluffy. Slowly add the dry ingredients, mixing just until combined.
    Step 2 – Form the Cookies
    Scoop tablespoon-sized portions of dough, roll them into balls, and press an indent into each using a 1/4 teaspoon. Chill the dough balls for one hour to help the cookies maintain their shape.
    Step 3 – Bake
    Preheat the oven to 350°F (175°C). Bake the cookies in batches for 10-12 minutes. Immediately after baking, gently press the centers with the 1/4 teaspoon to redefine the indents. Use a circular cutter to reshape the cookies for a perfect round look. Let cool on a wire rack.
    Step 4 – Make the Chocolate Cherry Ganache
    Add chopped chocolate to a bowl. Heat the heavy cream until just boiling, pour it over the chocolate, and stir until smooth. Mix in the cherry preserves until well combined.
    Step 5 – Fill and Set
    Spoon about 1 teaspoon of ganache into the center of each cooled cookie. Chill for 10 minutes to allow the ganache to set. Serve and enjoy!

    My Best Tips

    Here’s what I’ve learned from making these countless times: Always measure your flour carefully preferably with a scale. Don’t skip chilling the dough it really helps them keep their shape. That 1/4 teaspoon trick for making the indents works so much better than using your thumb!

    Mix It Up

    These cookies are so versatile! Try using different chocolates or preserves to create new flavor combinations. Sometimes I’ll add holiday sprinkles or a chocolate drizzle for special occasions. A little almond extract in the ganache adds an amazing cherry-almond flavor!

    Keep Them Fresh

    These cookies stay perfect at room temperature for about 3 days in an airtight container or up to a week in the fridge. You can even freeze them for up to 2 months! I love making the dough ahead and freezing it then I can bake fresh cookies whenever the craving hits.

    Common Questions

    Yes you definitely need to chill the dough it’s crucial for perfect cookies! Store-bought cherry preserves work great in the ganache. Always use good quality chocolate bars for the ganache not chips they just don’t melt as smoothly. And while the ganache is amazing you can definitely use other fillings like chocolate spread or jam for a quick version.

    Frequently Asked Questions

    → Why do we need to chill the cookie dough?

    Chilling the dough prevents cookies from spreading too much during baking and helps maintain the thumbprint indent. The cold dough also creates a better texture, allowing cookies to stay thick and chewy.

    → Can I use regular cocoa powder instead of Dutch-process?

    While you can use regular cocoa powder, Dutch-process gives these cookies a deeper, richer chocolate flavor and darker color. If using regular cocoa, add 1/8 teaspoon of baking soda to balance the acidity.

    → What can I substitute for cherry preserves?

    You can use raspberry preserves, strawberry jam, or any fruit preserve you prefer. Just ensure it’s smooth and not too chunky to maintain the right ganache consistency. Strain if needed to remove any fruit pieces.

    → Why do my thumbprints lose their shape while baking?

    This is normal and why we re-press the indents while cookies are still hot. Make sure your initial indent is deep enough, and don’t skip chilling the dough. Using a measuring spoon helps make uniform indents.

    → Can these cookies be frozen?

    Yes, you can freeze the unfilled cookies for up to 3 months. Thaw completely at room temperature, then add the ganache filling fresh before serving. The ganache-filled cookies can be frozen but may lose some texture quality.

    Conclusion

    These special thumbprint cookies feature a fudgy chocolate cookie base filled with chocolate cherry ganache. Perfect for special occasions and chocolate lovers alike.

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    Fudgy Chocolate Cherry Thumbprint Cookies Recipe

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
    • Author: Hannah
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    Description

    Rich chocolate thumbprint cookies filled with a luxurious chocolate cherry ganache. These fudgy cookies combine dark chocolate and sweet cherries for an irresistible treat.

    Ingredients

    Units Scale

    1–1/2 cups (188 g) all-purpose flour, spooned and leveled.

    1/2 cup (40 g) Dutch-process cocoa powder.

    1/2 tsp baking powder.

    1/2 tsp sea salt.

    3/4 cup (168 g) unsalted butter, softened.

    3/4 cup (165 g) light brown sugar, packed.

    1/4 cup (50 g) granulated white sugar.

    2 egg yolks, at room temperature.

    1 1/2 tsp vanilla extract.

    5 oz chocolate, chopped (Endangered Species Chocolate Vibrant Cherries + Dark Chocolate).

    1/4 cup + 2 tbsp (90 ml) heavy cream.

    1/4 cup (85 g) cherry preserves.

    Instructions

    Whisk flour, cocoa powder, salt and baking powder together in medium bowl. Set aside.

    Beat butter, brown sugar, and white sugar together with electric mixer on high speed until creamy.

    Mix in egg yolks and vanilla on medium speed until light and fluffy, about 1-2 minutes.

    Add dry ingredients to wet, mix until just combined. Scoop 32 portions, roll into balls, make indent with 1/4 tsp. Chill 1 hour.

    Bake at 350°F for 9-11 minutes. Re-press centers while hot, shape with cookie cutter if desired. Cool 5 minutes on pan.

    Pour hot cream over chopped chocolate, stir until combined. Mix in cherry preserves.

    Fill each cookie with 1 teaspoon ganache. Chill 10-15 minutes to set.

  • Chocolate Raspberry Crinkle Cookies with Real Raspberries

    Chocolate Raspberry Crinkle Cookies with Real Raspberries

    I’m thrilled to share my Chocolate Raspberry Crinkle Cookies recipe with you! These cookies are pure magic combining rich dark chocolate with bright raspberry flavor. Every time I make them people can’t believe how beautiful that raspberry-sugar coating looks with its festive crackled finish.

    Cookie Magic Inside

    What makes these cookies so special is their perfect balance of chocolate and fruit. The centers stay wonderfully fudgy while the raspberry adds such a lovely natural sweetness. I love that they’re easy enough for beginners but look totally impressive!

    Gather Your Ingredients

    • Butter: 1/2 cup, softened to room temperature for easy mixing.
    • Oil: Adds moisture for a fudgy texture.
    • Brown Sugar & Granulated Sugar: Combine for sweetness and chewiness.
    • Egg: One large egg to bind the dough.
    • Vanilla Extract: 1 tsp, or replace with raspberry liqueur for extra flavor.
    • Flour: 1 3/4 cups of all-purpose flour as the dough base.
    • Cocoa Powder: 1/2 cup natural cocoa for rich chocolate flavor.
    • Baking Soda: 1 tsp to help the cookies rise and puff.
    • Salt: A pinch to balance flavors.
    • Raspberry Preserves: 1/4 cup, providing real fruit flavor.
    • Confectioners’ Sugar: For rolling, creating the signature crinkle look.
    • Freeze-Dried Raspberries: Finely ground to mix with sugar for a fruity coating.

    Creating Cookie Joy

    Prepare the Dough
    Mix softened butter, oil, and sugars until creamy. Add the egg, vanilla, and raspberry preserves. Sift in flour, cocoa powder, baking soda, and salt, mixing until a sticky dough forms.
    Chill the Dough
    Cover and refrigerate for at least 3 hours or up to 3 days. Allow the dough to rest at room temperature for 30 minutes if chilling for longer than 3 hours.
    Shape the Cookies
    Scoop 1 1/2-tablespoon portions and roll into balls. Coat generously in the raspberry-confectioners’ sugar mixture.
    Bake
    Place coated dough balls on a parchment-lined baking sheet, spacing them 2 inches apart. Bake at 350°F (175°C) for 10–12 minutes, or until cracks form. Cool for 5 minutes before transferring to a rack.

    My Best Tips

    Don’t skip chilling the dough it’s crucial for keeping their shape! Be really generous with that raspberry sugar coating it makes them so pretty. I always use natural cocoa powder for the best chocolate flavor. And try to bake these on a dry day humidity can make the coating a bit sticky.

    Keep Them Fresh

    These cookies stay perfect for about a week in an airtight container. I love making extra to freeze they keep beautifully for up to 3 months. Just give them a fresh dusting of raspberry sugar when you’re ready to serve them again.

    Make Them Your Own

    Sometimes I’ll add orange zest for a citrusy kick or throw in some white chocolate chips. You can experiment with different jams too blackberry and cherry are amazing! A drizzle of dark chocolate on top makes them look extra fancy.

    Perfect For Sharing

    These cookies always steal the show at holiday parties! That beautiful crackled coating looks so festive on cookie platters. I love serving them with hot cocoa or coffee they make any gathering feel extra special.

    Frequently Asked Questions
    → Why is chilling the dough mandatory?
    The dough needs at least 3 hours of chilling because it’s very sticky and contains raspberry preserves. Chilling firms up the butter and allows the flour to hydrate, making the dough easier to handle and preventing excessive spreading during baking.
    → Can I use different types of raspberry products?
    The recipe specifically calls for raspberry preserves in the dough and freeze-dried raspberries for the coating. Regular dried raspberries won’t work for the coating as they need to be ground into powder. Fresh raspberries would add too much moisture.
    → How do I prevent the sugar coating from melting?
    Roll the dough balls very generously in the raspberry-sugar coating before baking. If needed, you can sift additional coating over cooled cookies. The coating naturally melts somewhat during baking to create the crinkle effect.
    → Can I make these cookies ahead?
    Yes, the dough can chill for up to 3 days before baking. Unbaked cookie dough balls freeze well for 3 months (without sugar coating). Baked cookies also freeze well for up to 3 months.
    → Why use both granulated and brown sugar?
    Granulated sugar creates the crisp exterior and helps with spreading, while brown sugar adds moisture and chewiness to the interior. Together they create the perfect soft-baked yet chewy texture.

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    Chocolate Raspberry Crinkle Cookies with Real Raspberries

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
    • Author: Hannah
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    Description

    Soft-baked and chewy chocolate cookies with real raspberry preserves, rolled in a special raspberry-powdered sugar coating for extra flavor and visual appeal.

    Ingredients

    Units Scale

    1/2 cup (113g) unsalted butter, softened.

    1 Tablespoon vegetable oil, avocado oil, or olive oil.

    1/2 cup (100g) granulated sugar.

    1/2 cup (100g) packed light or dark brown sugar.

    1 large egg, at room temperature.

    1 teaspoon pure vanilla extract or raspberry liqueur.

    1 1/2 cups (188g) all-purpose flour.

    2/3 cup (56g) unsweetened natural cocoa powder.

    1 teaspoon baking soda.

    1/8 teaspoon salt.

    1/3 cup (100g) raspberry preserves.

    3/4 cup (90g) confectioners’ sugar.

    1/2 cup (13g) freeze-dried raspberries.

    Instructions

    Beat butter, oil, and sugars until fluffy, 2-3 minutes. Add egg and vanilla. Mix flour, cocoa, baking soda, and salt separately, then combine with wet ingredients and preserves.

    Cover dough and chill in refrigerator for at least 3 hours and up to 3 days.

    Let chilled dough sit at room temperature 10-20 minutes. Preheat oven to 350°F. Line baking sheets.

    Process freeze-dried raspberries into powder, sift out seeds. Mix with confectioners’ sugar.

    Roll 1.5 tablespoon dough balls, coat generously in raspberry-sugar mixture. Place 3 inches apart on sheets.

    Bake 12-14 minutes until edges set but centers soft. Cool 10 minutes on sheet, then transfer to rack.