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Easy Single Layer Cakes without Frosting

These single layer cakes are easy to make while still looking impressive. The from scratch cakes are perfect for entertaining or a celebrating a weeknight birthday. And they are all made without frosting.

collage of photos of six single layer cakes
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As a busy mama and home baker, single layer cakes are easy to love! No stacking of layers or decorating skills needed. Several of the recipes mix in one bowl without a mixer. Less dishes for the win!

And since we are going for simple, all these cake recipes are frosting free. Baked in 8-inch or 9-inch pans or an 8x8 baking pan.

I have included six single layer cakes that deliver flavor without the hassle of frosting or decorating. Happy baking!

slice of sprinkle cake on a plate with a bite on a fork and a glass of milk

🍰 six simple one layer cakes

Moist Chocolate Chip Snack Cake
Moist and tender, you will love this single layer cake that mixes in one bowl without a mixer.
take me to the recipe!
slice of chocolate chip snack cake on a plate with pink flowers
Italian Almond Cake
A dense and tender almond cake with a thin and crunchy almond topping.
take me to the recipe!
slice of Italian almond cake showing the texture
Strawberry Vanilla Cake
The vanilla cake bakes with strawberries on top, giving a sweet jammy topping. The cake is tender and soft and mixes in one bowl without a mixer.
take me to the recipe!
top view of strawberry vanilla cake with a couple slices missing
Easy Churro Cake
Cinnamon and sugar swirled into a fluffy vanilla cake and a cinnamon sugar coated top.
take me to the recipe!
two slices of churro cake on a plate with a fork
Easy One Layer Sprinkle Cake
This one layer yellow cake is loaded with sprinkles and topped with a buttery crumb topping.
take me to the recipe!
slice of sprinkle cake on a plate with milk in the background
Blackberry Coffee Cake
This blackberry cake uses sour cream, which gives it a super soft and tender crumb. Blackberries and streusel fill the middle, with more streusel on the top. Perfect for breakfast or dessert!
take me to the recipe!
slice of blackberry coffee cake on a plate

👩🏻‍🍳 tips for the best from scratch cakes

  • Use a scale to measure your ingredients for the best results. If you do not have a kitchen scale, be sure to use the spoon and level method. (Fluff the flour in the container, then spoon it into your measuring cup and level it off with the back of a knife). I use this OXO kitchen scale, if you need a more economical option, this Escali scale is also fantastic.
  • Follow each individual cake recipe instructions for the proper temperature of the ingredients used.
  • Don't over mix the cake batter. When combining the wet and dry ingredients mix until everything is just combined.
  • Use parchment paper to line your cake pans for easy removal once baked.
  • Once the batter is in the prepared pan, drop the pan on the counter a time or two to help remove any air bubbles in the batter.
  • For the best, moist and tender cake, don't over bake it. Remember your oven is different than mine and baking times may vary a little. These easy single layer cakes are done when a toothpick inserted in the center comes out with just a few moist crumbs.

🥣 best pans for baking single layer cakes

Fat Daddio's makes great cake pans! I like their 8-inch round pan and 9-inch round pan.

USA Pans are my favorite for an 8x8 baking pan. The pans are lighter in color, which makes them perfect for snack cakes (like cookies and cream cake) and birthday cake blondie bars.

Fat Daddio's also makes an amazing springform pan, I use their 9-inch springform.

chocolate chip snack cake on a cake stand and cut in slices

Remember to snap a picture and tag me on Instagram if you make any of these Easy Single Layer Cakes without Frosting. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

If you make any of these single layer cake recipes from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

Simple Homemade Fresh Raspberry Cake

This homemade raspberry cake has a moist, springy sponge infused with fresh raspberry puree. It looks like it came from a bakery, but is a surprisingly simple cake to make at home. Made from scratch with real raspberries for a flavor packed dessert. The two 8-inch layers are filled, topped and decorated with a white chocolate frosting. It is exploding with raspberry and white chocolate flavor and is perfect for birthdays, celebrations or Sunday dinner.

This post was originally published in September of 2018 and has been updated with helpful information and new photos. The recipe remains the same. 

Clarissa commented, “I wanted to make a raspberry cake to use up some of the black raspberries we grow every summer. I was a little unsure clicking on this recipe because google showed it had only been rated twice. This cake was totally worth it.”

slice of raspberry cake on a plate with milk in the background

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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This raspberry cake recipe is for a day when you have time to spend several hours baking and decorating a cake.  If you need a busy day raspberry cake, try my raspberry almond cake, raspberry cupcakes or lemon raspberry cupcakes. 

In 2018 when I developed this recipe, a Google search for raspberry cake left me wanting for more. White cake with raspberries folded in, a Jell-O version, lots of lemon and raspberry and cakes layered with a raspberry puree.  Not one made- with-real-raspberries raspberry cake.  

While all of these are good options, they are not what I was looking for.  So, I set out to make my own and let me tell you, if you love raspberries like I do, you are going to love this homemade cake recipe!

overhead look at a slice of cake on a plate with a fork and a glass of milk and bowl of berries

💬 why can raspberry cake turn grey or bluish? 

Recipe testing mistake #1. While the puree was a gorgeous, deep, rich red, the puree turned the batter a strange bluish green.  Hmmmmm.....is that where the blue raspberry flavor was born??? 

Real raspberries contain anthocyanins, which have a chemical reaction with baking soda when baked.  This reaction turns them grey or blue.  Lesson learned, add some red or pink gel coloring to the batter.

🛒 ingredient and testing notes

I started with my favorite vanilla cake and decided to reduce fresh raspberries into a puree to mix into the batter. The first test was good, but it had room for improvement.  The layers were a bit heavy and it did not impart as much raspberry flavor as I had hoped. So, I swapped the all-purpose flour for cake flour and whole eggs for egg whites.  I also increased the amount of the raspberry puree and let it reduce on the stove for 15 minutes longer. Those extra 15 minutes really added depth to the real raspberry flavor!

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

Raspberries ~ the raspberry puree can be made with frozen or fresh raspberries.  You will want fresh raspberries between the layers as frozen will get too soggy.  I prefer to push the raspberry puree through a fine mesh strainer once it’s cooked to remove all the seeds.

Egg whites ~ the yolk and white will separate easier when the eggs are cold.  Then allow the whites to come to room temperature along with the butter and milk.

Milk ~ I’ve made this raspberry cake with 1% milk, buttermilk and kefir.  All work.

Almond extract ~ just a touch adds a nice extra flavor.  If you don’t have or don’t care for almond extract you can eliminate it.

🍰 how to make step by step in photos 

sugar sprinkled over raspberries in a saucepan

Make raspberry puree by placing raspberries and granulated sugar in a small saucepan. Place over low heat and allow to reduce for 45 minutes, stirring occasionally. 

raspberry puree in a fine mesh stainer

I like to push the reduced berries through a sieve to remove the seeds, but this step is optional. Set aside to cool. 

Preheat your oven to 325° F.

Prepare two 8-inch round baking pans and set aside.

butter, sugar and pink food coloring beaten together in a mixing bowl

In the bowl of a stand mixer fitted with the paddle attachment, cream butter, sugar and a drop or two of pink or red food coloring (if using) until light and fluffy. 

butter, sugar, pink food coloring and first half of egg whites mixed together in a mixing bowl

Scrape up and down the sides of the bowl and add half of your egg whites and mix until incorporated. 

cake batter in a mixing bowl after eggs and extracts have been added

Scrape up and down the sides of your bowl and add the remaining egg whites and the vanilla and almond extracts and mix until well combined.

cake batter in a mixing bowl with large streaks of flour remaining

With the mixer on low, add the flour mixture and milk in three alternating additions, beginning and ending with the dry. Then add the raspberry puree being careful not to over mix your batter.

cake batter in cake pans

Divide your batter equally between the two prepared pans and bake until the tops are lightly browned and a toothpick or cake tester comes out mostly clean.

baked cake in cake pans

Cool cake layers in pans placed on a wire rack for 10-15 minutes before turning them onto the wire rack to cool completely.

The recipe card includes a white chocolate swiss meringue buttercream (my favorite!). If you need help with making swiss meringue buttercream, see this chocolate buttercream post.

💗🌱 simple decoration for this real raspberry cake 

Once the cakes are cool, level with a large serrated knife or cake leveler, if needed.

fresh raspberries on buttercream covered cake layer on top of a cake turntable

Place one layer on a serving plate, cake stand or a cardboard cake round, topside up. Spread about 1 cup of white chocolate buttercream evenly over the cake. Then sprinkle some fresh raspberries over the buttercream, if using, and gently press into the frosting.

overhead look at decorated cake on a plate stand

Place the second layer, topside down, on top of the filling. Lightly frost the cake to create a crumb coat. This does not have to be perfect, it is meant to lock all the crumbs into the thin layer of frosting. Chill cake for 30 minutes to set the crumb coat.

Frost with remaining buttercream, smoothing evenly over the top and sides of the cake. Decorate with swirls of frosting around the top edge of the cake, if desired. Wilton 1M is my favorite tip. You can also garnish with extra fresh raspberries.

The results?  A lovely, moist, springy cake infused with real raspberry flavor.  When combined with a white chocolate Swiss meringue buttercream and more fresh raspberries between the layers, this cake became exactly what I was looking for.  

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make this Simple Homemade Fresh Raspberry Cake. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

sliced cake on a cake stand showing white chocolate and raspberry filling

📖 recipe

slice of raspberry cake with white chocolate buttercream on a plate
Print Recipe
5 from 6 votes

Simple Homemade Fresh Raspberry Cake

Moist raspberry cake with fresh puree and white chocolate frosting. Flavor packed and simple to make this homemade bakery style cake at home.
Prep Time1 hour 15 minutes
Cook Time35 minutes
Cooling and Decorating Time3 hours
Course: Dessert
Cuisine: American
Keyword: layer cake, raspberry, raspberry cake, raspberry desserts, swiss meringue, white chocolate
Servings: 14 slices
Calories: 221kcal
Author: Tasia Harper

Ingredients

Raspberry Puree

  • 12 oz raspberries fresh or frozen
  • 2-3 tablespoons granulated sugar 25-37g

Raspberry Cake

  • 2 cups cake flour sifted, 236g
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup unsalted butter room temperature, 226g
  • 1 ⅓ cups granulated sugar 267g
  • 3 extra large egg whites (or 4 large egg whites) room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • ⅔ cup milk room temperature, 158mL

White Chocolate Swiss Meringue Buttercream

  • 8 ounces quality white chocolate melted and cooled, 226g
  • 5 extra large egg whites or 6 large egg whites
  • 1 cup granulated sugar 200g
  • ½ teaspoon kosher salt
  • 1 ½ cups unsalted butter room temperature*, 339g
  • 6 ounces fresh raspberries for between the layers and garnish if desired

Instructions

For the cake:

  • Make raspberry puree by placing 12 ounces of raspberries and 2-3 tablespoons of granulated sugar (use to your own taste and based on the sweetness of berries) in a small saucepan. Place over low heat and allow to reduce for 45 minutes, stirring occasionally. I like to push the reduced berries through a sieve to remove the seeds, but this step is optional. Set aside to cool. Can be made up to three days ahead, store covered in the refrigerator and bring to room temperature before adding to the cake batter.
  • Preheat your oven to 325° F.
  • Prepare two 8-inch round baking pans; butter the pans, line the bottom of each pan with a parchment paper round, butter again and dust lightly with flour. Set aside.
  • Measure your 2 cups/236g of cake flour, and then sift it. In a medium bowl, whisk together cake flour, baking powder (2 teaspoons), baking soda (½ teaspoon) and kosher salt (½ teaspoon). Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream butter 1 cup/226g), sugar (1 ⅓ cups/267g) and a drop or two of pink or red food coloring (if using) on medium-high (speed 6 on KitchenAid) until light and fluffy, approximately 5 minutes. Scrape up and down the sides of the bowl and add half of your egg whites and mix until incorporated. Scrape up and down the sides of your bowl and add the remaining egg whites and the vanilla (1 teaspoon) and almond extracts (1 teaspoon) and mix until well combined.
  • With the mixer on low, add the flour mixture and milk (⅔ cup/158mL) in three alternating additions, beginning and ending with the dry. Then add the raspberry puree being careful not to over mix your batter.
  • Divide your batter equally between the two prepared pans and bake 30-35 minutes, until tops are lightly browned and a toothpick or cake tester comes out mostly clean. Cool cake layers in pans placed on a wire rack for 10-15 minutes before turning them onto the wire rack to cool completely. Be sure to leave them topside up.

For the buttercream:

  • Wipe the bowl and whisk of your stand mixer with vinegar or lemon juice to make sure it is grease free or your egg whites may not stiffen.
  • Melt your white chocolate (8 ounces/226g). I use a double boiler by placing the white chocolate in a bowl set over a saucepan of simmering water. Once the chocolate is fully melted, remove the bowl from the saucepan, wipe the bottom of the bowl dry and set it aside to cool.
  • Whisk egg whites (5 extra large or 6 large egg whites), sugar (1 cup/200g) and kosher salt (½ teaspoon) in the bowl of your stand mixer. Whisk and heat mixture over a saucepan of simmering water until hot to touch, sugar is fully dissolved (you should not feel any granules when rubbed between your fingers) and it’s a bit frothy, approximately 3 minutes. (if you would like to ensure the eggs are hot enough, they should be 160°F).
  • Remove the bowl from the saucepan and wipe the bottom dry. Place on your stand mixer and whisk on high (speed 8 on KitcheAid) until the mixture is cool and the meringue holds a stiff peak (the bottom of your bowl should also be cooled), approximately 10 minutes.
  • Switch to the paddle attachment, reduce the speed to medium (speed 4 on KitchenAid) and add the butter, one tablespoon at a time, letting the butter fully incorporate before adding more (1 ½ cups/339g total). ** Once all butter is incorporated, scrape down sides of the bowl and add the cooled white chocolate and whip until a thick, whipped consistency is reached.

Assemble the cake:

  • Once the cakes are cool, level with a large serrated knife or cake leveler, if needed.
  • Place one layer on a serving plate, cake stand or a cardboard cake round, topside up. Spread about 1 cup of buttercream evenly over the cake. Then sprinkle the some fresh raspberries over the buttercream, if using, and gently press into the frosting.
  • Place the second layer, topside down, on top of the filling. Lightly frost the cake to create a crumb coat. This does not have to be perfect, it is meant to lock all the crumbs into the thin layer of frosting. Chill cake for 30 minutes to set the crumb coat.
  • Frost with remaining buttercream, smoothing evenly over the top and sides of the cake. Decorate with swirls of frosting around the top edge of cake, if desired. Wilton 1M is my favorite tip. You can also embellish with extra fresh raspberries.

Notes

The cakes can be baked, cooled and frozen for up to two weeks ahead of time. Once they are cool, wrap each layer in a double layer of plastic wrap and freeze. I personally find assembling a decorating frozen cake layers easier.
If you don't like almond extract, you can leave it out with no other adjustments.
If you only have table salt, use half the amount.
Milk, buttermilk or kefir can be used.
Store any leftover cake in the refrigerator for up to 5 days.
* Your butter only needs about 1 hour of time (depending on temperature of your kitchen) to get to room temperature. You want the butter still slightly cool to the touch and not overly warm or soft.
** At some point your buttercream can look like a sloppy mess. It may even look curdled. Do not fear, just keep whipping and it will magically come together into a beautiful whipped frosting. If you feel it is too soupy, place the mixture in the refrigerator for 20 minutes and then re-whip. If you need more photos and trouble shooting for Swiss meringue buttercream, see this chocolate buttercream post.
The cake tastes best served at room temperature.
The raspberry cake can be stored tightly wrapped in the refrigerator for up to 5 days. The cake can be frozen with the frosting for up to 2 months. You can either chill the cake well; then wrap the whole thing tightly in a double layer in plastic wrap. Or cut the cake into individual slices and chill; then wrap each slice tightly in a double layer of plastic wrap. Allow to defrost at room temperature before serving.
 

Nutrition

Serving: 1 slice | Calories: 221kcal | Carbohydrates: 52g | Protein: 3g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Cholesterol: 1mg | Sodium: 271mg | Potassium: 74mg | Fiber: 2g | Sugar: 37g | Vitamin A: 27IU | Vitamin C: 6mg | Calcium: 57mg | Iron: 0.4mg

No Chill Chocolate Chip Cookies without Brown Sugar

Chocolate chip cookies made without brown sugar are quick and easy to make. Made in one bowl with melted butter and ready in under 30 minutes. They are soft, chewy and loaded with chocolate chips. No brown sugar? No problem, you can still have the best chocolate chip cookies without it!

cookie leaning up against a glass of milk

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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Chocolate chip cookies are the most requested cookie in my house. My chocolate chippers recipe has been known to cause quite a stir when my girls take them to events.

But what happens when you realize you have no brown sugar?? Does this mean you can't have chocolate chip cookies? Nope, I have you covered with this simple no brown sugar cookie recipe.

The cookies have lightly crisp edges and soft centers. The texture is similar to a classic chocolate chip cookie, not dense like chocolate chip sugar cookies.

As a busy mama and home baker, I developed this recipe to be one that uses melted butter and needs no time to chill. This means you can be noshing on fresh, warm, gooey homemade cookies in under 30 minutes!

🍪 ingredients for the best chocolate chip cookies

As usual, I tested this recipe a couple of times to get good flavor and cookies that bake up thick, soft and chewy. Since these cookies rely on only white sugar, they can become hard and crisp if they are over baked. So pay attention to the baking time!

Here are a couple ingredient notes for why these are the best.

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

ingredients for chocolate chip cookies without brown sugar
  • Vanilla ~ a full tablespoon of pure vanilla extract is used. The vanilla brings in extra flavor that is missed without brown sugar in the cookie dough. You can substitute with an equal amount of vanilla bean paste. You may remember vanilla is also a flavor booster in my chocolate chipless cookies.
  • Chocolate chips ~ I like a combination of chocolate. I often do semi-sweet chips with milk chocolate chips or semi-sweet and white chocolate chips. Mr. two sugar bugs prefers them with all semi-sweet. You do you here!
  • Cornstarch ~ just a little helps to add softness to the cookies. If you don't have it, it can be left out with no other adjustments.

🥣 how to make cookies without brown sugar

Preheat oven to 350°F and prepare two sheet pans with parchment paper or silicone baking mats and set aside.

melted butter and white sugar mixed together in a glass bowl

In a medium to large bowl, melt the butter and allow it to cool for 5 minutes. Add the granulated sugar and kosher salt and mix until fully incorporated.

melted butter, white sugar and egg mixed together in a glass bowl

Add in the egg and vanilla. Stir until the mixture is combined and smooth.

cookie dough in a bowl with a spatula showing large streaks of flour

Sprinkle the baking soda and cornstarch over the mixture and stir well. Then add the flour and stir until just a few streaks of flour remain.

Fold in the chocolate chips. If desired, save aside some chocolate chips to press into the tops of the cookies before baking, like we do in my biscoff chocolate chip cookies.

chocolate chip cookie dough balls on a parchment lined baking sheet

Use about 2 tablespoons of dough per cookie (I like using a size 30 scoop) and place the dough onto the prepared baking sheets, spacing them about 2 inches apart. Press the chocolate chips you set aside into the tops of the cookie dough now, if desired.

baked cookies on a parchment lined baking sheet

Bake the cookies for 8-11 minutes, until the edges are set. They will look quite pale. Allow the cookies to rest on the pan 2 minutes, then remove to a wire rack to cool completely.

👩🏻‍🍳 expert tips

Do not over bake the cookies! These chocolate chip cookies are made with all white sugar, so they will not be golden brown once baked. They have a very faint bit of color on the edges, but will still be pale. If you bake them too long, they will be crunchy versus soft and chewy.

Measure your flour correctly! I know I say this all the time, but a kitchen scale is your best friend when baking. A scale ensures you have the proper amount of each ingredient. If you don't have a scale, fluff the flour in its container and then spoon it into the measuring cup; then use a knife to level it off. This Escali scale is a very economical option.

Cookie scoot! These cookies stay pretty round when baked, but if they go a little wonky, you can scoot them when hot from the oven. This is the Ateco round cutter set I use.

If the cookies look puffy when you take them out of the oven, you can bang the cookie pan on the stovetop once or twice and that should deflate them a little.

overhead look at cookies on a cooling rack with a glass of milk and pink flowers

Remember to snap a picture and tag me on Instagram if you make these Chocolate chip Cookies without Brown Sugar. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

📖 recipe

stack of broken chocolate chip cookies without brown sugar with a glass of milk and pink flowers
Print Recipe

No Chill Chocolate Chip Cookies without Brown Sugar

This simple chocolate chip cookies recipe uses melted butter, is mixed in one bowl and needs no brown sugar and no chill time.  You’ll be rewarded with soft and chewy cookies loaded with chocolate chips in under 30 minutes.
Prep Time10 minutes
Cook Time11 minutes
Total Time21 minutes
Course: Cookies
Cuisine: American
Keyword: chocolate chip cookies, cookie recipe, cookie recipe without brown sugar, melted butter, no brown sugar, no chill
Servings: 15 cookies
Calories: 198kcal
Author: Tasia Harper

Ingredients

  • ½ cup unsalted butter melted (113g)
  • ¾ cup granulated sugar (150g)
  • ½ teaspoon kosher salt
  • 1 large egg room temperature preferred*
  • 1 tablespoon pure vanilla extract
  • ¾ teaspoon baking soda
  • 1 teaspoon cornstarch
  • 1 ¾ cups all-purpose flour (219g)
  • ¾ cup chocolate chips (135g)

Instructions

  • Preheat oven to 350°F and prepare two sheet pans with parchment paper or silicone baking mats and set aside.
  • In a medium to large bowl, melt the butter (½ cup/113g) and allow it to cool for 5 minutes. Add the granulated sugar (¾ cup/150g) and kosher salt (½ teaspoon) and mix until fully incorporated.
  • Add in the egg (1 large) and vanilla (1 tablespoon). Stir until the mixture is combined and smooth.
  • Sprinkle the baking soda (¾ teaspoon) and cornstarch (1 teaspoon) over the mixture and stir well. Then add the flour (1 ¾ cups/219g) and stir until just a few streaks of flour remain. Fold in the chocolate chips (¾ cup/135g). If desired, save aside some chocolate chips to press into the tops of the cookies before baking.
  • Use about 2 tablespoons of dough per cookie (I like using a size 30 scoop) and place the dough onto the prepared baking sheets, spacing them about 2 inches apart. (My cookie dough scoops were 47g each). You should get 15-16 cookies. Press the chocolate chips you set aside into the tops of the cookie dough now, if desired.
  • Bake the cookies for 8-11 minutes, until the edges are set. They will look quite pale. Allow the cookies to rest on the pan 2 minutes, then remove to a wire rack to cool completely.

Notes

* To quickly bring the egg to room temperature, place it in warm tap water for about 10 minutes.
The chocolate chips might not stick to the dough very well because of the melted butter. Do your best to evenly mix them in.
If you only have table salt, use half the amount.
If you don't have cornstarch you can leave it out with no other adjustments.
Store cookies in an airtight container at room temperature for 4-5 days. The cookies also freeze well for up to three months.

Nutrition

Serving: 1 cookie | Calories: 198kcal | Carbohydrates: 27g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 138mg | Potassium: 49mg | Fiber: 0.4g | Sugar: 15g | Vitamin A: 205IU | Calcium: 12mg | Iron: 1mg

Soft and Fluffy Cinnamon Roll Focaccia

Cinnamon roll meets focaccia in this easy sweet focaccia recipe!  This cinnamon and sugar filled bread has a soft and fluffy texture and a sweet vanilla icing.  It tastes like cinnamon rolls, but without the rolling and slicing. Because the recipe is made with yeast, it isn’t quick, but it’s definitely worth the time. You will have an irresistible brunch, breakfast or dessert to share in about two hours.

up close look at cinnamon filling in bread

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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The combination of cinnamon and sugar is pure nostalgia! Think snickerdoodles and churro cakes. It’s one of the reasons gooey cinnamon rolls are so popular. While I do adore cinnamon rolls and sweet pull apart bread, they can be a bit tedious to make.  

This bread recipe brings sweetness to airy and chewy focaccia. Then we add a vanilla glaze for the perfect topping. The kneading is the most challenging part, but the sticky dough is why it has such a great baked texture. The finished cinnamon focaccia will have a slightly firm, crusty outside (thanks to the brown sugar!) and a soft and fluffy interior with gooey pockets of cinnamon roll filling.

slice of cinnamon filled bread on a plate with a fork and milk in the background

🍞 ingredients that make this sweet focaccia special

I was inspired to make this recipe when a fellow food blogger reviewed cinnamon focaccia that she had purchased at a bakery, thanks Cat!  To test it, I started with my black pepper focaccia and took out the savory components and added a cinnamon sugar filling and topping.  I played around with slightly different filling versus topping ratios, but in the end wanted to make it easy; so you make one filling and split it between the middle and the top.

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

ingredients for cinnamon focaccia

Bread flour ~ bread flour has a higher protein content, which means you will get more gluten formation and a taller, airy interior in your homemade focaccia.

Yeast ~ gives the focaccia its rise and helps the bread to get light and fluffy. I use active dry yeast.

Cinnamon ~ used in the focaccia dough and the filling.

🥣 how to make in photos

Add the bread flour, active dry yeast, granulated sugar, cinnamon and kosher salt to a bowl and mix with a fork to combine.

bread dough mixed in a bowl with a fork

In a spouted measuring cup add the warm water, olive oil and vanilla.  Then drizzle the mixture over the dry ingredients and stir until the dough comes together.  It will be a wet dough.  Let the focaccia dough rest in the bowl for 15 minutes.

dough in an oil lined baking pan

Once the dough has rested, knead the dough. When the dough is smooth, grease an 8x8 baking pan. Use the bench knife to transfer the dough to the oiled pan and turn the dough to coat it with the oil.  Cover it with a tea towel and place in a warm spot to rise until doubled in size, about 30-40 minutes.

When getting close to the end of the first rise, melt the butter and stir in the brown sugar and cinnamon.

cinnamon dough after it has doubled in size

Once the focaccia has doubled, use your clean fingers to spread the dough to cover the entire bottom of the pan, if needed.

cinnamon roll filling spread over dough

Then spread half of the cinnamon filling over half of the dough; it will not be in an even layer and may have some bare spots.

focaccia dough folded to enclose cinnamon roll filling

Now using damp fingers gently fold the uncovered half up and over the filling and move the dough to the middle of the pan, this doesn’t have to be perfect, just do your best.

Cover with the tea towel and place back in your warm spot to rise for another 30-40 minutes.

🎛️ how to prepare the bread for the oven

Towards the end of the second rise, preheat the oven to 425°F.  

focaccia dimpled with cinnamon crumble over the top

When the second rise is complete, spread the remaining half of the cinnamon filling mixture over the dough, it’s easiest to crumble it over with clean fingers.  Then use your fingers to dimple the dough.

baked cinnamon focaccia

Place in the preheated oven and bake until golden, about 16-20 minutes.  If you’d like to test the bread by temperature, it should be 190°F on a thermometer.

Now make the icing.

vanilla icing glaze over baked bread in a baking pan

Spread the vanilla icing glaze over the top of the cinnamon focaccia.

Cool for 10-15 minutes, then slice and serve.

👩🏻‍🍳 expert tips

I know I am a broken record here, but measure your ingredients correctly.  For less dishes to wash, use a food scale and skip the measuring cups! This is the scale that I use and love.

In my opinion, a bench knife is a necessity for this recipe!  The wet and sticky dough is MUCH easier to knead with the help of one.  I have several of these plastic bench knives; they are inexpensive and helpful in the kitchen. 

When you spread the dough to cover the bottom of the pan after the first rise, be gentle to not remove too much of the air the dough gained, which will result in a more dense homemade bread.

Be careful when creating the dimples in the dough after the second rise.  You want to push through to the bottom of the dough, but don’t break through and tear the bottom of the dough.Remember your oven is different from mine and the baking time may be slightly different. I use this oven thermometer to ensure my oven is at the temperature I think it is. 

stack of bread slices on a plate with a fork

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make this Cinnamon Roll Focaccia. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

📖 recipe

slice of cinnamon focaccia on a plate with a fork with a glass of milk in the background
Print Recipe
5 from 1 vote

Soft and Fluffy Cinnamon Roll Focaccia

Cinnamon roll focaccia; soft, fluffy, filled with cinnamon sugar and topped with vanilla icing. No rolling needed and worth every minute!
Prep Time20 minutes
Cook Time20 minutes
Rise Time1 hour 20 minutes
Course: Breads, Breakfast
Keyword: cinnamon, cinnamon focaccia, cinnamon roll filling, focaccia
Servings: 9 slices
Calories: 346kcal
Author: Tasia Harper

Ingredients

cinnamon focaccia

  • 2 cups bread flour (240g + more for kneading)
  • 1 teaspoon active dry yeast (5g)
  • 2 teaspoons granulated sugar (10g)
  • 1 teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • 1 cup warm water 100-110°F (240mL)
  • 3 tablespoons olive oil divided (38g)
  • 2 teaspoons pure vanilla extract

cinnamon roll filling

  • 6 tablespoons unsalted butter melted (85g)
  • 1 cup brown sugar packed (200g)
  • 2 tablespoons ground cinnamon

icing glaze

  • ½ cup confectioners’ sugar (60g)
  • 1 tablespoon + 1 teaspoon cream* (20mL)
  • 1 teaspoon vanilla

Instructions

for the cinnamon focaccia

  • Add the bread flour (2 cups/240g), active dry yeast (1 teaspoon/5g), granulated sugar (2 teaspoons/10g), cinnamon (1 teaspoon) and kosher salt (½ teaspoon) to a bowl and mix with a fork to combine.
  • In a spouted measuring cup add the warm water (1 cup/240mL at 100-110°F), olive oil (2 tablespoons/25g) and vanilla (2 teaspoons). Then drizzle the mixture over the dry ingredients and stir until the dough comes together. It will be a wet dough. Let the focaccia dough rest in the bowl for 15 minutes.
  • Once the dough has rested, lightly dust the top with flour and knead the dough using a plastic bench knife in the bowl for about 5 minutes or until smooth in texture. I use 2-4 tablespoons of flour to knead the dough. (In my testing, I found using the bench knife in the bowl was the least messy way to do this. If you don't have a bench knife, wet hands also work. You can dump onto a floured counter, if desired). The dough is VERY wet and sticky and I HIGHLY recommend using a bench knife to assist in this process!
  • When the dough is smooth, take 1 tablespoon of olive oil and grease an 8x8 baking pan. Use the bench knife to transfer the dough to the oiled pan and turn the dough to coat it with the oil. Cover it with a tea towel and place in a warm spot to rise until doubled in size, about 30-40 minutes.

for the cinnamon roll filling

  • When getting close to the end of the first rise, melt butter (6 tablespoons/85g) and stir in the brown sugar (1 cup/200g) and cinnamon (2 tablespoons).
  • Once the focaccia has doubled, use your clean fingers to gently spread the dough to cover the entire bottom of the pan, if needed. Then spread half of the cinnamon filling over half of the dough; it may not be in an even layer and you may have a few bare spots. Now using damp fingers, gently fold the uncovered half up and over the filling and move the dough to the middle of the pan. This doesn't have to be perfect, but do your best. Cover with the tea towel and place back in your warm spot to rise for another 30-40 minutes.
  • Towards the end of the second rise, preheat the oven to 425°F.
  • When the second rise is complete, spread the remaining half of the cinnamon filling mixture over the dough. Then use your clean fingers to dimple the dough. You want to push through to the bottom of the dough, but be careful to not break through or tear the bottom of the dough.
  • Place in the preheated oven and bake until golden, about 16-20 minutes. If you’d like to test the bread by temperature, it should be 190°F on a thermometer.
  • Remove the cinnamon focaccia from the oven and make the icing.

for the icing glaze

  • Combine ½ cup confectioners' sugar (60g) with 1 tablespoon + 1 teaspoon cream (can be heavy cream, half and half or milk) and 1 teaspoon vanilla in a small bowl and stir until it's a thick icing. Spread over the cinnamon focaccia.
  • Cool for 10-15 minutes, then slice and serve.

Notes

*cream can be heavy cream, half and half or milk
If you don't have a warm spot in your kitchen ~ I usually create a warm environment in our Breville Smart Oven. A regular oven also works. Preheat the oven to the lowest temperature setting (ideally less than 200°F, you really don't want it warmer than about 90°F in there). Leave the oven on for 2-3 minutes, then turn off the oven, but leave the door closed. When the dough is ready to rise, place it in the barely warm oven.
If using this method, make sure you remove the unbaked dough from the oven before preheating it to bake!
Store any leftovers in an airtight container or tightly wrapped at room temperature for up to three days.


Nutrition

Serving: 1 slice | Calories: 346kcal | Carbohydrates: 54g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 22mg | Sodium: 140mg | Potassium: 78mg | Fiber: 2g | Sugar: 31g | Vitamin A: 264IU | Vitamin C: 0.1mg | Calcium: 49mg | Iron: 1mg

Easy Margarita Cookies With Fresh Lime Tequila Glaze

Margarita cookies are soft, buttery sugar cookies bursting with fresh lime flavor. Inspired by the classic cocktail; packed with bright citrus zest and topped with a sweet tart glaze with hints of tequila and a touch of salt. They are sweet, tangy and refreshing! Made with melted butter; they come together quickly for 20 chewy cookies. Perfect for summer parties, Cinco de Mayo or anytime you want a fun twist on a classic sugar cookie.

cookies leaning on each other with glaze and sea salt on top

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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I don’t think I’ve ever been shy in claiming that sugar cookies are my favorite!  I’m pretty sure I have also shared that I will take a lime cookie over a lemon cookie any day.  So let’s combine the two for thick, chewy, soft bakery style cookies. And let’s throw in a tequila icing with a little flaky sea salt for margarita vibes! Did I mention the glaze hardens so you can easily stack the cookies?

As a busy mama and home baker, this is another easy, no chill, made from scratch cookie recipe.  You will use melted butter, one bowl and a spatula for the sugar cookie dough.  You will need a bowl for the icing too, but no mixer is needed.

Get ready to enjoy these easy to make margarita sugar cookies, they are bursting with lime flavor and a hint of tequila, much like my margarita pie.

margarita cookies on a sheet of parchment paper with lime slices

🍋‍🟩 ingredient notes

I used my strawberry sugar cookie recipe as a jumping off point for this recipe. And while margaritas can certainly be berry flavored, I wanted these cookies to taste like a classic margarita. A little tart, bursting with lime and a hint of salt. Not gonna lie, I think I nailed it! And if strawberry margaritas are more your thing, add some lime zest and glaze to the strawberry cookies!

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

ingredients for margarita cookies
  • Limes ~ fresh limes are needed for both the zest and the juice in these cookies and icing.
  • Eggs ~ for the best chewy texture, we are only using egg yolks. Use the egg whites for meringue cookies.
  • Salt ~ I prefer kosher salt for the cookie dough, but you will want a flaky sea salt for garnishing the top of each cookie. This Murray River salt is what I use in my kitchen.
  • Tequila ~ a blanco or reposado can be used. If you'd like a non-alcoholic version, you can substitute the tequila with more lime juice.

🥣 how to make in photos

Preheat the oven to 350°F and line two baking sheets with parchment paper or silicone baking mats.

melted butter, lime zest and sugar mixed together in a glass bowl

In a medium bowl, use your clean hands to work the lime zest into the granulated sugar.  Then add the melted butter and kosher salt and stir until well combined. Let the mixture sit for 5 minutes. 

cookie dough after egg yolks and lime juice have been added

Now stir in the egg yolks, vanilla and lime juice, making sure everything is very well combined.

Next add the baking powder and mix to combine.

lime sugar cookie dough in a bowl with a spatula

Finally stir in the flour until just combined.

cookie dough flattened with a glass on a parchment lined baking pan

Take roughly 2 tablespoons of dough (I use a 30 scoop) and roll it into a ball, then roll in granulated sugar, roll in your hands again and roll in the sugar a second time. Place on the prepared baking pans, spacing 2 inches apart. Then lightly flatten each cookie with a flat bottomed cup.

Bake until the edges are set and the centers look a little soft.

lime tequila glaze in a glass bowl

 Once the cookies are cool, make the icing. Place the confectioners’ sugar in a small to medium size bowl. Add the lime zest, 1 tablespoon of tequila* and the lime juice. Use a spoon to mix until combined, but it will not truly be a glaze yet as there isn’t enough liquid. Add only enough extra tequila until you have a very thick icing.

hand holding a cookie that has been dipped in icing

Very lightly dip the top of the cookie into the icing. If you drop the cookie in, you will likely break it by taking it out. If you would rather, you can lightly spread the icing on the cookies as well. Immediately sprinkle with flaky sea salt. The icing sets after an hour or so.

how to get the best lime flavor

Fresh lime zest will bring the most flavor to the cookies. I love my Microplane zester for a fine citrus zest.  Be sure to zest first, then juice the lime!  (I don’t know this from past experience🙄)

If the limes are cold from the refrigerator, use the palm of your hand to firmly roll the limes on the counter top for 15-20 seconds.  This helps to break down the insides of the lime to let it release more of the juice.

🍹 can I make them without alcohol?

Yes, but you will lose the cocktail margarita taste without using tequila.  The addition of flaky sea salt with the fresh lime will still give the sugar cookies margarita vibes.

You could also use a non-alcoholic spirit that mimics tequila.

stack of cookies with lime slices and a bottle of tequila in the background

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these Easy Margarita Cookies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

📖 recipe

margarita cookies leaning on each other with glaze and sea salt on top
Print Recipe
5 from 1 vote

Easy Margarita Cookies With Fresh Lime Tequila Glaze

Margarita cookies; soft, chewy, buttery sugar cookies packed with lime zest and a sweet tart glaze with hints of tequila and salt.
Prep Time15 minutes
Cook Time12 minutes
Course: Cookies, Dessert, Snacks
Cuisine: American, Mexican
Keyword: Cookies, lime cookies, margarita cookies, no chill cookies, sugar cookies
Servings: 20 cookies
Calories: 237kcal
Author: Tasia Harper

Ingredients

margarita sugar cookies

  • 1 ½ cups granulated sugar (300g)
  • Zest of 3 limes divided
  • 1 cup unsalted butter melted (226g)
  • ½ teaspoon kosher salt
  • 2 large egg yolks
  • ½ teaspoon pure vanilla extract
  • 1 tablespoon fresh lime juice (15mL)
  • ½ teaspoon baking powder
  • 2 ⅓ cups all-purpose flour (292g)
  • ⅓ cup granulated sugar for rolling (67g)

fresh lime tequila glaze

  • 1 cup confectioners’ sugar (120g)
  • 1 tablespoon lime juice (15mL)
  • 1 - 3 tablespoons tequila* (15-45mL)
  • Flaky sea salt

Instructions

margarita cookies

  • Preheat the oven to 350°F and line two baking sheets with parchment paper or silicone baking mats.
  • In a medium bowl, use your clean hands to work the lime zest (from 2 limes) into the granulated sugar (1 ½ cups/300g). Then add the melted butter (1 cup/226g) and kosher salt (½ teaspoon) and stir until well combined. Let the mixture sit for 5 minutes.
  • Now stir in the egg yolks (2 large), vanilla (½ teaspoon) and lime juice (1 tablespoon/15mL), making sure everything is very well combined.
  • Next add the baking powder (½ teaspoon) and mix to combine. Finally stir in the flour (2 ⅓ cups/292g) until just combined.
  • Take roughly 2 tablespoons of dough (I use a 30 scoop) and roll it into a ball, then roll in granulated sugar, roll in your hands again and roll in the sugar a second time. Place on the prepared baking pans, spacing 2 inches apart. Then lightly flatten each cookie with a flat bottomed cup. (The dough can be quite soft. Sometimes it feels dry and may want to split a little as you roll it. Use the warmth of your hands to manipulate it and have it come together).
  • Bake for 9-12 minutes, the edges will be set and the centers may still look a little soft. The cookies will spread a little bit, do the cookie scoot*, if desired.
  • Cookies can cool completely on the baking sheet or can be moved to a wire cooling rack after 5 minutes.

fresh lime tequila glaze

  • Once the cookies are cool, make the icing. Place the confectioners’ sugar (1 cup/120g) in a small to medium size bowl. Add the lime zest (from 1 lime), 1 tablespoon of tequila** and the lime juice (1 tablespoon). Use a spoon to mix until combined, but it will not truly be a glaze yet as there isn’t enough liquid. Add only enough extra tequila until you have a very thick icing (I do ½ teaspoon at a time).
  • Very lightly dip the top of the cookie into the icing. If you drop the cookie in, you will likely break it by taking it out. If you would rather, you can lightly spread the icing on the cookies as well. Immediately sprinkle with flaky sea salt. The icing sets after an hour or so.

Notes

*Use a biscuit cutter, cup/glass or overturned bowl that is slightly larger than the cookies to “scoot” the cookies back into a smaller, round circle.
**tequila can be replaced with lime juice or a non-alcoholic spirit that mimics tequila for a non-alcoholic version
Cookies can be stored at room temperature in an airtight container for up to 5 days or in the freezer for up to 3 months


Nutrition

Serving: 1cookie | Calories: 237kcal | Carbohydrates: 36g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 44mg | Sodium: 71mg | Potassium: 23mg | Fiber: 0.4g | Sugar: 24g | Vitamin A: 310IU | Vitamin C: 0.5mg | Calcium: 14mg | Iron: 1mg

No Chill Chunky Kit Kat Cookies

These chunky Kit Kat cookies are loaded with chocolate candy pieces and white chocolate.  They are everything you want in a bakery style cookie; thick, soft centers with lightly crisp edges and packed with melty chocolate and crunchy wafer bites.  The best part?  The easy recipe uses cold ingredients and you don’t have to chill the dough!  You will have 24 chunky cookies ready in about 30 minutes.

pile Kit Kat cookies with extra candy bar pieces and fresh flowers

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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As a busy mama and home baker, I am always looking for cookie recipes that are quick and simple to make.  Using cold butter and cream cheese keeps the cookies from spreading too much, giving you chunky cookies without the wait!  And cold ingredients are ideal when you are busy and didn't plan ahead.

Each bite is stuffed with pieces of Kit Kat candy bar and creamy white chocolate for the ultimate mix of sweetness and crunch. And like my biscoff chocolate chip cookies people may not believe they are homemade.

cookie leaning up against a glass of milk with fresh flowers and a bowl of candy bars in the foreground

🍫 ingredient notes

I tested this cookie recipe a few times to keep them easy to make while looking like they came from a bakery. The combination of Kit Kat bars with white chocolate creates thick, soft, flavorful cookies. With melty chocolate pockets and crunchy wafer bits in each bite.

Since you're busy, it was important to keep the prep time quick and to eliminate the need for chilling in the refrigerator. I added an egg yolk to the cookie dough to bring an extra chewy texture. And the cream cheese adds to the softness of the cookies, but doesn't impart any tangy flavor.

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

ingredients for Kit Kat cookies

Cream cheese ~ use COLD block cream cheese, cut into cubes. Full fat cream cheese is going to give you the best results.

Kit Kat bars ~ I give you weight measurements, so you can use regular size, king size or fun size bars; just add up the weights to get the right amount.

White chocolate ~ use a chopped white chocolate bar to get melty pools of chocolate in the baked cookies. You can find white chocolate bars in the baking section.

🥣 how to make

Preheat the oven to 350°F (177°C) and prepare two baking sheets with parchment paper or silicone baking mats.

cold butter and cream cheese beaten together in a mixing bowl

In a stand mixer with the paddle attachment, beat the cold butter, cold cream cheese and kosher salt on medium-high until softened.

brown and white sugars beaten into butter and cream cheese in a mixing bowl

Add the granulated sugar and brown sugar and beat until fully combined and a bit fluffy.

eggs and vanilla added to cookie dough in a mixing bowl

Then add the egg and vanilla and mix on medium until combined. Now add the baking soda and cornstarch and mix until combined.

You may spy some small bits of cream cheese in the cookie dough at this point. Don't let them bother you, they will melt into the Kit Kat cookies once baked.

flour added to cookie dough in a mixing bowl with some large streaks of flour remaining

Add the all-purpose flour and mix on low until the dough is showing some large streaks of flour.

Then add the chopped white chocolate and chopped Kit Kat candy bars and mix in with a spatula.

cookie dough balls on a parchment lined baking pan

Using around 2 tablespoons of dough (I use a size 30 scoop), scoop out the cookie dough balls and place on prepared baking pans. 

baked cookies on a parchment lined baking pan

Bake for 9-10 minutes, until the edges are set and the center might still look a little undone. Cookie scoot, if you'd like to make the cookies more round and top with a piece of a Kit Kat candy bar, if desired.

Allow the cookies to cool on the pan for 5 minutes before removing to a wire cooling rack to cool completely.

👩🏻‍🍳 tips for the best bakery style cookies

Use a scale to measure your ingredients.  I know I say this all the time, but weighing your ingredients is the most accurate and will give the best results. This is the kitchen scale I use in my kitchen and if your budget is tight, this Escali scale is also fantastic!

Don't over bake the cookies! You want to remove the Kit Kat cookies from the oven when the edges are set and the middle is still a little soft. They will continue to bake and set up as they cool.

Save aside some of the candy bar pieces for pressing on the tops of the cookies when they are hot out of the oven.  This gives them that bakery worthy look.

cookie leaning up against a glass of milk with fresh flowers and a bowl of candy bars in the foreground

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these No Chill Chunky Kit Kat Cookies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

📖 recipe

cookie leaning up against a glass of milk with fresh flowers and a bowl of candy bars in the foreground
Print Recipe

No Chill Chunky Kit Kat Cookies

Soft, thick Kit Kat cookies are made with cold ingredients and no chill time.  Loaded with chunks of Kit Kat and white chocolate for the ultimate bakery style cookie.
Prep Time15 minutes
Cook Time10 minutes
Course: Cookies, Dessert, Snacks
Cuisine: American
Keyword: bakery style, candy inspired, kit kat bar, no chill cookies, white chocolate
Servings: 24 cookies
Calories: 186kcal
Author: Tasia Harper

Ingredients

  • ½ cup unsalted butter cold and cubed (113g)
  • 4 ounces cream cheese cold and cubed (112g)
  • ½ teaspoon kosher salt
  • ½ cup granulated sugar (100g)
  • ½ cup packed brown sugar* (100g)
  • 1 large egg + 1 large egg yolk
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon baking soda
  • 2 teaspoons cornstarch
  • 2 ½ cups all-purpose flour (313g)
  • 2.5 ounces white chocolate chopped (70g)
  • 6 ounces Kit Kat candy bars chopped (172g) + more for garnish, if desired

Instructions

  • Preheat the oven to 350°F (177°C) and prepare two baking sheets with parchment paper or silicone baking mats. Set aside.
  • In a stand mixer with the paddle attachment, beat the cold and cubed butter (½ cup/113g), cold and cubed cream cheese (4 ounces/112g) and kosher salt (½ teaspoon) on medium-high (speed 6 on KitchenAid) until softened, about 1-2 minutes. Scrape up and down the bowl.
  • Add the granulated sugar (½ cup/100g) and brown sugar (packed ½ cup/100g) and beat on low until combined, then increase to medium-high and beat until fully combined and a bit fluffy, 1-2 minutes. Scrape up and down the bowl.
  • Then add the egg (1 large + large egg yolk) and vanilla (2 teaspoons) and mix on medium (speed 4 on KitchenAid) until combined, about 30-60 seconds.
  • Now add the baking soda (1 teaspoon) and cornstarch (2 teaspoons) and mix on medium until combined, about 30 seconds. Scrape up and down the bowl.
  • Add the all-purpose flour (2 ½ cups/313g) and mix on low (stir on KitchenAid) until the dough is showing some large streaks of flour.
  • Then add the chopped white chocolate (2.5 ounces/70g) and chopped Kit Kat candy bars (6 ounces/172g) and mix in with a spatula.
  • Using around 2 tablespoons of dough (I use a size 30 scoop), scoop out the cookie dough balls (40-42g per cookie) and place on prepared baking pans. I place 8 cookies on each pan.
  • Bake for 9-10 minutes, until the edges are set and the center might still look a little undone. Cookie scoot, if you'd like to make the cookies more round and top with a piece of a Kit Kat candy bar, if desired.
  • Allow the cookies to cool on the pan for 5 minutes before removing to a wire cooling rack to cool completely.

Nutrition

Serving: 1 cookie | Calories: 186kcal | Carbohydrates: 25g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 118mg | Potassium: 53mg | Fiber: 0.4g | Sugar: 14g | Vitamin A: 188IU | Vitamin C: 0.01mg | Calcium: 26mg | Iron: 1mg

Soft and Chewy Rice Crispy Cookies

Rice crispy cookies are soft, chewy and stuffed with a large marshmallow.  Loaded with Rice Krispies and baked to have an extra gooey center. Easy to make with cold ingredients and they need no chill time. This recipe makes 14 large cookies in about 30 minutes.

rice crispy cookies on a pink background with large marshmallows, flowers and a glass of milk

These marshmallow cookies are a spin on the nostalgic Rice Krispie treat. Kind of like my sprinkle crispy treats. The cookies are thick and as they bake, they break open to create an ooey gooey marshmallow middle.  The crispy rice adds the perfect amount of crunch, just like it does in my cookie butter crispy cookies.

As a busy mom who has been baking cookies for multiple decades I love when I can turn a childhood dessert into a homemade cookie. My girls are marshmallow lovers so we made them (along with sugar cookies) for Easter.  While we make a stuffed peanut butter cookie version year round and a peppermint hot cocoa cookie version at Christmas.

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stack of rice crispy cookies with one broken open showing gooey marshmallow middle

🛒 ingredients notes + substitutions

I tested this marshmallow cookie recipe a few times and I learned a lot along the way!  The dough can be kind of sticky; damp hands help.  I have more tips for handling the dough in the recipe card.  Adding more flour seemed like the way to get the cookie dough less sticky, but it led to dry, more crumbly cookies. So be ready for a little cookie dough to stick to your hands!

rice crispy cookies ingredients

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

Butter ~ unsalted butter is my choice as I like to be able to control the saltiness in my baking.  The butter is used cold and cubed, so no planning ahead!

Egg ~ one large egg + one large egg yolk is needed to bind the cookie dough together. The extra yolk adds chewiness. Save the egg white for a batch of meringue cookies or crispy coconut cookies.

Crispy rice cereal ~ Kelloggs Rice Krispies is the gold standard for cereal.  I also tested with generic crispy rice and either one works.

Marshmallows ~ a large (or regular) marshmallow works perfectly to stuff inside each cookie.  If you only have small marshmallows, use 3 - 4.  I really like Jet-Puffed for that iconic Rice Krispie treat flavor.  I did a test round with a store bought brand too and either works. Marshmallow fluff can be substituted, see the recipe card notes.

🍪 how to make marshmallow stuffed cookies

Preheat the oven and prepare two half sheet baking pans with parchment paper.

butter beaten in a mixing bowl

In a stand mixer with the paddle attachment beat the cold and cubed butter and kosher salt until softened.

brown and white sugar creamed with butter in a mixing bowl

Add the granulated sugar and brown sugar and beat until fully combined and a bit fluffy.

eggs and vanilla beaten into butter and sugars in a mixing bowl

Then add the egg and vanilla and mix on medium for one minute. Now add the baking powder and baking soda and mix another 30 seconds.

cookie dough in a mixing bowl with just a little flour still showing

Add the all-purpose flour and mix on low until the dough is showing some large streaks of flour. Then mix in the Rice Krispie cereal with a spatula.

hand holding a flattened rice crispy cookie dough ball

Take one rice crispy treat cookie dough ball flatten it into about a 3-inch circle.

large marshmallow laid in a flattened cookie dough ball

Place one large marshmallow in the middle and use your fingers to wrap the cookie dough back around the marshmallow and seal the dough together.

cookie dough wrapped around a large marshmallow in a hand

It doesn't have to be perfect, but do your best to mostly enclose it. (if the cookies aren't enclosed enough, they will spread open while baking).

Lightly roll in the cereal again. Place on the prepared baking pan and bake.

cookies on a pink background with three different marshmallow middles

The above photo shows three different baked variations of this cookie. The top photo is a marshmallow that wasn't fully enclosed in cookie dough before baking. The middle photo shows a cookie that was fully enclosed in dough. The third photo shows a cookie stuffed with marshmallow fluff.

👩🏻‍🍳 expert tips for the best chewy cookies

Do your best to enclose the marshmallow into the crispy rice cookie dough. If the marshmallow isn't fully enclosed, the cookie unrolls from the marshmallow while baking. This melts the marshmallow more, but still tastes delicious!

Sometimes the marshmallow will still leak out of the baked cookie. Using the "cookie scoot" can help wrangle in any unruly marshmallows that may have leaked out. (This is the set of biscuit cutters I use for cookie scooting).

Allow the cookies to cool for 10 minutes on the baking sheet before removing them; they will still be a little fragile at this point.  I love using my fish spatula to easily remove the cookies from the pan.

Use a scale to measure your ingredients.  I know I say this all the time, but weighing your ingredients is the most accurate and will give the best results. This is the scale I use in my kitchen and if your budget is tight, this Escali scale is also fantastic!

Do not grease your cookie pans, which can make your cookies spread more. Use parchment paper or silicone baking mats instead.

Don't over bake the cookies! You want to remove the cookies from the oven when the edges are set and the middle is still a little soft. They will continue to bake and set up as they cool.

🫙 how to store

Store marshmallow cookies in an airtight container at room temperature for 2 - 5 days. I find that the crispy rice cereal loses a little of its crispness after 2 days.

The cookies also freeze well for up to three months; allow them to cool completely, then store in an airtight container or zip-top bag. This is by far my favorite way to store cookies for freshness. The cookies will thaw at room temperature in about 20-30 minutes.

cookie leaning agains a glass of milk

Remember to snap a picture and tag me on Instagram if you make these Soft and Chewy Rice Crispy Cookies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

📖 recipe

stack of rice crispy cookies with one broken open showing gooey marshmallow middle
Print Recipe

Soft and Chewy Rice Crispy Cookies

Rice crispy cookies are soft and chewy and stuffed with marshmallows for a gooey middle. Made with cold ingredients and no chill time needed.
Prep Time15 minutes
Cook Time12 minutes
Course: Cookies, Dessert, Snacks
Cuisine: American
Keyword: Cookies, crispy treats, marshmallow, stuffed cookies
Servings: 14 cookies
Calories: 200kcal
Author: Tasia Harper

Ingredients

  • ½ cup unsalted butter, cold and cubed (113g)
  • ½ teaspoon kosher salt
  • ¼ cup granulated sugar (50g)
  • ½ cup packed brown sugar* (100g)
  • 1 large egg + 1 large egg yolk
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 ¾ cups all-purpose flour (219g)
  • 2 ½ cups crispy rice cereal divided (75g total)
  • 14 jumbo marshmallows** (~84g)

Instructions

  • Preheat oven to 350°F (177°C) and prepare two baking sheets with parchment paper or silicone baking mats. Set aside.
  • In a stand mixer with the paddle attachment beat the cold and cubed butter (½ cup/113g) and kosher salt (½ teaspoon) on medium-high (speed 6 on KitchenAid) until softened, about 1-2 minutes. Scrape up and down the bowl.
  • Add the granulated sugar (¼ cup/50g) and brown sugar (packed ½ cup/100g) and beat on low until combined, then increase to medium-high and beat until fully combined and a bit fluffy, 2-3 minutes. Scrape up and down the bowl.
  • Then add the egg (1 large + large egg yolk) and vanilla (2 teaspoons) and mix on medium (speed 4 on KitchenAid) for one minute.
  • Now add the baking soda (½ teaspoon) and baking powder (½ teaspoon) and mix on medium until combined, about 30 seconds.
  • Add the all-purpose flour (1 ¾ cups/219g) and mix on low (stir on KitchenAid) until the dough is showing some large streaks of flour.
  • Then add 1 cup/30g of the crispy rice cereal and mix in with a spatula.

To assemble the cookies

  • Using around 2 tablespoons of dough (I use a size 30 scoop), scoop out 14 dough balls, roll into a ball and place seven dough balls on each prepared pan. (the dough is sticky, damp hands help!)
  • Lightly roll each dough ball into the remaining crispy rice cereal (1 ½ cups/45g)
  • Take one rice krispy treat cookie dough ball flatten it into about a 3-inch circle. If the dough is sticking to your hand, dip one side in the rice cereal again and put that side touching your hand. Place one large marshmallow in the middle and use your fingers to wrap the cookie dough back around the marshmallow and seal the dough together. It doesn't have to be perfect, but do your best to mostly enclose it. (if the cookies aren't enclosed enough, they will spread open while baking. They still taste delicious, but aren't as pretty). Lightly roll in the cereal again. Place on the prepared baking pan. (I fit 7 large cookies on each baking pan).
  • Bake for 10 minutes, if they look still very rounded, remove from the oven and bang the pan on the stove top a few times. Then bake for 1-2 more minutes, the cookies may still look a little underdone, but they should no longer be shiny on top. Cookie scoot, if you'd like to make the cookies more round.
  • Allow the cookies to cool on the pan for 10 minutes before removing to a wire cooling rack to cool completely.

Notes

*light or dark brown sugar can be used.
**marshmallows can be substituted with marshmallow fluff; use 1 ½ to 2 teaspoons per cookie.
Rice crispy treat cookies can be stored in an airtight container at room temperature for 2 - 5 days.  I find that the crispy rice cereal loses a little of its crispness after 2 days.  If you need to layer them, place a sheet of parchment paper between the layers. They also freeze well in an airtight container for up to 3 months. Allow to defrost at room temperature for 20 minutes or so before serving.
 

Nutrition

Serving: 1 cookie | Calories: 200kcal | Carbohydrates: 32g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 29mg | Sodium: 151mg | Potassium: 39mg | Fiber: 0.5g | Sugar: 15g | Vitamin A: 220IU | Calcium: 22mg | Iron: 1mg

Chocolate Caramel Slice

Chocolate caramel slice have an egg free brown sugar shortbread layered with a homemade caramel filling and a soft chocolate ganache topping.  These yummy dessert squares are simple to make and are pure indulgence! They do take a little time to cool between adding the layers, but the extra time is worth it.

This post was originally published in August of 2019 and has been updated with helpful success tips and new photos. The recipe for the chocolate layer is slightly different, but the rest of the recipe remains the same.

caramel slice bar with a bite missing on a green counter

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Chocolate caramel slice came about as a bit of an accident. I had been experimenting with different crusts. When I attempted this brown sugar shortbread crust for a pie, it basically fell apart on me. The flavor was so good though that I set it aside thinking we'd just crumble it on ice cream or something.

Then I remembered that I had whiskey vanilla caramel sauce sitting in the refrigerator. I am a complete sucker for shortbread and caramel so I pressed the shortbread into a baking pan and topped it with the caramel sauce. It was just begging for a layer of chocolate over the whole top! 

When Mr. two sugar bugs tried one he declared them, "the best thing you've created yet". Let me tell you, that's quite a compliment! This yummy recipe takes a bit more time to come together than some of my recipes, but it's still simple to make.

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caramel slice bars stacked in a baking pan with a glass of milk and pink flower

💬 what is caramel slice?

Caramel slice is a treat that originated in Australia and New Zealand. It has a shortbread base, caramel filling and a chocolate topping. Variations are also called caramel shortbread, caramel squares and millionaire's shortbread. It seems that a traditional caramel slice has a caramel layer made from sweetened condensed milk and golden syrup.

I'm going in a slightly different direction with a true homemade caramel sauce without condensed milk. This means that the caramel slice bars are going to be a little messy. As in you are definitely going to need a napkin messy. And be prepared to lick your fingers. 😉

🛒 ingredient notes

I adjusted the original recipe by using chocolate ganache for a softer chocolate topping.  The recipe card below has the original chocolate layer option in the notes.

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

ingredients for caramel slice


Caramel sauce ~ for a traditional caramel, use the caramel from my caramel slice brownies. My cookie butter caramel can also be used.

Brown sugar ~ I like dark brown sugar, but light brown can be substituted.

Chocolate ~ Use a chocolate bar and chop it into small pieces to create the simple ganache. I like milk chocolate, but a semi-sweet chocolate would also work here.

🥣 how to make

First you will make the homemade caramel. In my family, we like this recipe with Whiskey Vanilla Caramel Sauce. If you prefer a less messy caramel layer, or one without alcohol, use the homemade caramel from this caramel cookie recipe.  The homemade caramel sauce needs to be room temperature before you add it to the baked shortbread layer.

Then prepare an 8x8 pan by lining it with parchment paper.

whipped butter and brown sugar in a mixing bowl

Next you will make the shortbread base. You will whip the butter, kosher salt and brown sugar until it's light and fluffy.

brown sugar shortbread dough in a mixing bowl

Then with the mixer on low, add the flour one tablespoon at a time. You might be tempted to dump in all the flour at once, but don't rush this process. It will take 3 minutes to incorporate all of the flour.

hand using a butter paper to press dough into a parchment lined baking pan

Once the dough has come together, press it into a parchment lined 8x8 baking pan. The dough is a bit sticky so I like to use a butter wrapper to press the dough into the pan. 

baked shortbread in a parchment lined pan

Bake the shortbread base until lightly browned at the edges and allow it to cool completely. You can place the shortbread in the refrigerator to speed up the cooling process, if you desire.

hand pouring caramel sauce onto a biscuit base

Then pour the homemade caramel sauce over the cooled shortbread layer. Place the pan in the refrigerator until the caramel sauce firms up. This can take 30-60 minutes.

caramel layer poured into an 8x8 pan
chocolate ganache topping

Finally, melt the chocolate with the heavy cream to create the ganache. Milk or dark chocolate both work wonderfully in this recipe. Then pour the melted chocolate over the caramel layer and smooth it with a spatula. If you want to see how to make this easy design, see my orange creamsicle bars tutorial. Allow the chocolate to cool and firm up in the refrigerator.

🔪 how to cut into squares

  • Use the parchment paper to pull the bars out of the baking pan before slicing them.
  • Use a warm, but dry knife to make the cuts.
  • Score the chocolate lightly prior to making the actual cut.
  • Wipe the knife clean between cuts.
pile of dessert squares with some leaning on top of each other

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make this Chocolate Caramel Slice. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

📖 recipe

caramel slice bar with a bite missing on a green counter
Print Recipe

Chocolate Caramel Slice

Chocolate caramel slice has an egg-free brown sugar shortbread, homemade caramel and soft ganache topping. Simple, rich and worth the wait!
Prep Time30 minutes
Cook Time20 minutes
Chill Time2 hours
Total Time2 hours 50 minutes
Course: Bars and Brownies
Cuisine: American
Keyword: caramel shortbread, caramel slice, millionaire's bars
Servings: 16 large or 20-24 smaller bars
Calories: 176kcal
Author: Tasia Harper

Equipment

Ingredients

  • Whiskey Vanilla Caramel Sauce* full recipe
  • 12 tablespoons unsalted butter slightly softened (170g)
  • ¼ cup brown sugar packed (50g)
  • ¼ teaspoon kosher salt
  • 1 ½ cups all-purpose flour (188g)

chocolate ganache**

  • 4 ounces milk chocolate chopped small (113g)
  • 3 tablespoons heavy cream (45g)

Instructions

  • Make a full recipe of Whiskey Vanilla Caramel Sauce, allow to cool to room temperature.*
  • Preheat the oven to 350°F. Line an 8x8 inch baking pan with parchment paper, allow some overhang on the sides so you can easily remove the bars from the pan. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer, whip the butter (12 tablespoons/170g), brown sugar (¼ cup/50g) and kosher salt (¼ teaspoon) on medium high (speed 6 on KitchenAid) until light and fluffy, about 3-4 minutes.
  • Once the butter and brown sugar are light and fluffy, scrape up and down the sides of the mixing bowl. Then with the mixer on low speed (stir on KitchenAid), add the flour (1 ½ cups/188g) one tablespoon at a time. Stopping about halfway through to scrape up and down the sides of the mixing bowl. Don't be tempted to speed this process up. It will take about 3 minutes to fully incorporate.
  • Press the dough into the prepared pan. The dough is a little sticky so I use an empty butter paper to press it into the pan. Bake for 20 minutes, until the edges are just lightly beginning to brown. Allow to cool completely before adding the caramel. (I often stick it in the refrigerator to speed this process up)
  • Pour the caramel sauce over the cooled crust and allow to set before adding the chocolate layer. (I stick it in the refrigerator for 30-60 minutes)

chocolate ganache topping

  • Melt chocolate (4 ounces/113g) and heavy cream (3 tablespoons/45g) together in a double boiler, stirring until completely melted. Pour over caramel layer and place in the refrigerator to cool completely.
  • Use the parchment paper to lift the bars out of the pan and cut into squares. I find using a warm, but dry, knife helps to get clean cuts. I also wipe my knife between cuts to keep the slices clean.

Notes

* Whiskey Vanilla Caramel Sauce can be replaced with Homemade Salted Caramel. The Whiskey Vanilla Caramel Sauce is thinner and doesn't firm up as much as Homemade Salted Caramel. Caramel sauce can be made up to several days before making this recipe, just allow it to come to a pourable consistency before using.
**The original recipe called for 6 ounces of chocolate and 2 teaspoons of coconut oil.
Store in an airtight container in the refrigerator for up to one week.
The bars can be frozen for up to three months. Allow to defrost in the refrigerator overnight.

Nutrition

Serving: 1 bar | Calories: 176kcal | Carbohydrates: 17g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 26mg | Sodium: 41mg | Potassium: 43mg | Fiber: 1g | Sugar: 7g | Vitamin A: 304IU | Vitamin C: 0.02mg | Calcium: 11mg | Iron: 1mg

Fudgy Cosmic Brownie Cookies

stack of cosmic brownie cookies with the top one missing a bite

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

If you grew up loving those iconic Little Debbie cosmic brownies, just wait until you try this homemade version!  This easy recipe brings everything you remember ~ the rich, chewy fudge brownie, silky chocolate ganache and a playful rainbow candy topping ~ all with a touch of nostalgic charm, but in cookie form.

With 25+ years of cookie baking in my rear view, I am always in for homemade cookies.  This is another no chill, uses melted butter cookie recipe, which makes them quick and easy to make. Brownie crinkle cookies are one of Mr. two sugar bugs’ favorites, but I wanted this cookie recipe to be even easier to make, so it is made without melted chocolate.

Whether you are baking for Christmas, Valentine’s Day or just because you are craving something indulgent and nostalgic, these cosmic brownie cookies are sure to steal the show.  While they aren’t as jumbo as a Crumbl cookie, this recipe makes large, incredibly addicting brownie cookies.

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cosmic brownie cookies with ganache and colored candy topping and a glass of milk and bowl of sprinkles

🛒 ingredients notes for the best cookies 

You are busy, so I wanted this recipe to be quick to make!  I turned to my brownies that just use cocoa powder (these cookie butter brownies) and made a few adjustments. Here are some ingredients that make these nostalgic cookies work.

I did make a traditional ganache with chocolate and heavy cream, but you can also make a ganache with just cocoa powder!  See the recipe card below if you want to make this recipe without chocolate.

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

ingredients for cosmic brownie cookies

Cocoa powder ~ cocoa powder is bringing the chocolate flavor to the cookie, so use the highest quality cocoa powder you can afford.  I love Scharffen Berger and Ghirardelli.  I did also test with Trader Joe’s cocoa powder; the cookies were still dense and fudgy, but were not quite as rich.

Coconut oil ~ why are we adding oil to these cosmic brownie cookies? Well, if you loved the Little Debbie version, this ingredient helps mimic the texture. The coconut oil helps to enhance the tender, soft, chewy texture. Don't worry, you won't taste coconut!

Rainbow candy coated pieces ~ The candy topping is what makes cosmic brownies so recognizable!  I could not find candy coated mini chocolate chips at my local cake shop or local markets.  They can be purchased online through Amazon and Nuts.com. Or you can do as I did and use a combination of mini m&m’s and rainbow confetti quins (both of which I found at the grocery store).  Sprinkles are also a good option and can work to customize your cosmic brownie cookies to the occasion.

🥣 how to make in photos

Preheat the oven to 350°F and line two baking sheet pans with parchment paper.

melted butter, sugars and salt whisked together in a bowl

Melt together the unsalted butter and coconut oil. Once melted, let it sit for 5 minutes.

Add the kosher salt, granulated sugar and dark brown sugar and whisk to combine. The mixture will not fully come together at this point.

cookie dough after eggs and vanilla have been whisked into the bowl

Now add the egg and vanilla and whisk to combine. The addition of the egg will bring the mixture together.

cocoa powder whisked into cookie dough in a bowl

Then add the baking powder and unsweetened cocoa powder and whisk until fully combined.

brownie cookie dough in a bowl with a spatula

Finally, add the flour and mix together with a spatula.

cookie dough pressed down on a parchment lined baking sheet

Using a cookie scoop, place the cookie dough on the prepared baking sheet, spacing about two inches apart. Then press down to about ¼ inch.

baked brownie cookies on a a baking pan with a biscuit cutter "scooting" a cookie

Bake in the preheated oven for 9-10 minutes. The edges should be set and the tops may still have a slight bit of shininess to them.

For the fudgiest cookies, you don't want to over bake them! Do the cookie scoot when the cookies are hot from the oven, if desired.

👩🏻‍🍳 tips for the best fudgy cookies

Use a scale to measure your ingredients.  I know I say this all the time, but weighing your ingredients is the most accurate and will give the best results. This is the kitchen scale I use in my kitchen and if your budget is tight, this Escali scale is also fantastic!

Do not grease your cookie pans, which can make your cookies spread more. Use parchment paper or silicone baking mats instead.

Don't over bake the cookies! In my opinion, this is the number one reason that homemade cookies fail.  You want to remove the brownie cookies from the oven when the edges are set and the middle is still a little soft. They will continue to bake and set up as they cool.

Use the cookie scoot for perfectly round and thick cookies. Use a biscuit/round cookie cutter, glass or bowl that is slightly larger than the cookies and scoot them back into a thicker and perfectly round cookie. Do this when the cookies are still hot right out of the oven.

🫙 how to store

Store cosmic brownie cookies in an airtight container at room temperature for up to two days. They can also be stored in an airtight container in the refrigerator for up to five days.

The cookies also freeze well for up to two months; allow them to set completely, then store in an airtight container or zip-top bag. This is by far my favorite way to store cookies for freshness. The cookies will thaw at room temperature in about 20-30 minutes.

cookies with milk and sprinkles

Remember to snap a picture and tag me on Instagram if you make these Fudgy Cosmic Brownie Cookies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

📖 recipe

cosmic brownie cookies with milk and sprinkles
Print Recipe
5 from 1 vote

Fudgy Cosmic Brownie Cookies

Cosmic brownie cookies are soft, rich and fudgy with melt in your mouth centers. Made without chocolate chips and topped with ganache and candy coated pieces.
Prep Time15 minutes
Cook Time10 minutes
cookie cooling time30 minutes
Course: Cookies, Dessert
Cuisine: American
Keyword: brownie cookies, chocolate ganache, cosmic brownie cookies, cosmic brownies, no chill cookies
Servings: 13 cookies
Calories: 269kcal
Author: Tasia Harper

Ingredients

brownie cookies

  • ½ cup unsalted butter melted (113g)
  • 2 tablespoons coconut oil melted (30g)
  • ½ teaspoon kosher salt
  • ½ cup granulated sugar (100g)
  • ½ cup dark brown sugar* (100g)
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon baking powder
  • ½ cup unsweetened cocoa powder (40g)
  • 1 ⅓ cups all-purpose flour (167g)

chocolate ganache topping***

  • 4 ounces semi-sweet or dark chocolate, chopped small (113g)
  • 2 ounces whipping cream (30g)
  • ¼ cup rainbow candy coated pieces**

Instructions

For the brownie cookies

  • Preheat the oven to 350°F and line two baking sheet pans with parchment paper.
  • Melt together the unsalted butter (½ cup/113g) and coconut oil (2 tablespoons/30g). Once melted, let it sit for 5 minutes.
  • Add the kosher salt (½ teaspoon), granulated sugar (½ cup/100g) and dark brown sugar (½ cup/100g) and whisk to combine. The mixture will not fully come together at this point.
  • Now add the egg (one large) and vanilla (2 teaspoons) and whisk to combine. The addition of the egg will bring the mixture together.
  • Then add the baking powder (½ teaspoon) and unsweetened cocoa powder (½ cup/40g) and whisk until fully combined.
  • Finally, add the flour (1 ⅓ cups/167g) and mix together with a spatula.
  • Using a cookie scoop (I size 30 scoop/about 2 tablespoons), place the cookie dough on the prepared baking sheet, spacing about two inches apart. I put eight cookies on one pan and the remaining five on the second sheet pan.
  • Use your (clean) hand to lightly flatten each cookie to about ¼ inch thickness.
  • Bake in the preheated oven for 9-10 minutes. The edges should be set and the tops may still have a slight bit of shininess/wetness to them. For the fudgiest cookies, you don't want to over bake them!
  • Allow the cookies to cool on the sheet pan for five minutes, them move to a wire rack to cool completely. This takes about 20 minutes.

For the chocolate ganache topping

  • Melt together the semi-sweet chocolate (4 ounces/113g) and whipping cream (2 tablespoons/30g), stirring until a thick and glossy ganache is created. I use the double boiler method.
  • Spoon about ¾ of a tablespoon of chocolate ganache on each cookie and top with the rainbow candy pieces.
  • Place the decorated cookies in the refrigerator to help the ganache set up. This also helps create the fudgy cookie texture.

Notes

*light brown sugar can be substituted.
**rainbow candy pieces are often called rainbow candy colored chocolate chips, cosmic sprinkles or rainbow candy chips.  I used a combination of mini m&m's and small confetti quins.
Cosmic brownie cookies can be stored at room temperature in an airtight container for up to two days or in an airtight container in the refrigerator for up to five days.
The cookies can also be frozen in an airtight container for up to two months.
***For ganache made without chocolate ~ sift together ½ cup/60g confectioners' sugar and ¼ cup/20g cocoa powder and set aside.
Heat 2 ½ tablespoons/35g of butter and ⅓ cup/75mL heavy cream in a saucepan over medium heat.  Then add the confectioners' cocoa powder mixture and whisk until melted and combined and the mixture starts to simmer, about 5-8 minutes.  Remove from the heat and transfer to a bowl.  Allow to cool and thicken, stirring occasionally until thick enough to spread on the brownie cookies.

Nutrition

Serving: 1 cookie | Calories: 269kcal | Carbohydrates: 33g | Protein: 3g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 117mg | Potassium: 137mg | Fiber: 2g | Sugar: 19g | Vitamin A: 305IU | Vitamin C: 0.03mg | Calcium: 35mg | Iron: 2mg

Simple Blueberry Crumble Bars

These blueberry crumble bars have a soft, buttery shortbread, a jammy blueberry filling and a golden crumble topping that adds just the right amount of texture.  This no egg recipe uses a shortbread base that doubles as the oat crumb topping.  About 10 minutes of prep time and 40 minutes to bake.  You will have this classic homemade dessert ready in under an hour.

crumb bars stacked on a cutting board with flowers in the background

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

This recipe is essentially my raspberry crumble cookies in dessert bar form. Much like my blueberry blondies and blueberry almond cake, this recipe is a great way to turn fresh blueberries into dessert. If you want to serve them with breakfast, I don't think anyone would complain!

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blueberry crumble bar on its side showing jammy blueberry filling, shortbread bottom and oat crumble topping

🫐 ingredients notes and substitutions

I wanted the shortbread crumble to be the star in this recipe.  If you wanted to add some lemon, I would add 1 tablespoon lemon juice or zest with the blueberry and cornstarch layer. A drizzle of melted white chocolate would also be delicious over the top of the baked bars.

I also debated having you bake the base first, followed by the blueberry layer and shortbread crumble topping. But I bet you are as busy as I am and want to just put a dessert in the oven and be done, right? Oh, and did I mention the butter is cold from the refrigerator? Perfect for those of us that don't always plan ahead!

ingredients for blueberry crumble bars

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

  • Blueberries ~ I used fresh blueberries.  I did not test with frozen blueberries, but suspect it might make the bars soggy.
  • Cornstarch ~ the secret ingredient that creates the jam-like blueberry layer.
  • Almond extract ~ my taste testers enjoyed the extra flavor with the addition of almond extract. If you don't have it or don't care for it, it can be left out or substituted with vanilla.
  • Quick oats ~ making the crumble topping with oats, adds more texture to the crumb topping.  If you don’t have them, they can be left out with no other changes.

🥣 how to make in photos

Preheat the oven to 350°F and line an 8x8 baking pan with parchment paper.

cubed butter added to flour and sugar in a mixing bowl with blueberries, oats and extracts on the side

In a stand mixer with the paddle attachment, mix together the flour, kosher salt and sugar on low until combined, about 30 seconds. Then add the cold and cubed butter.

butter and sugar mixed together in a mixing bowl

Mix on low for 1 minute. Then add the vanilla and almond extracts and mix on low another 2-3 minutes.

shortbread dough in a mixing bowl

The dough will be very crumbly at this point and not actually look like a cookie dough at all.

Now use your (clean) hands to grab the dough and clump it together. You are not going for a fully cohesive dough, but you should have a mixture of larger and smaller clumps of dough.

shortbread crust pressed into the bottom of a parchment lined baking pan

Press ⅔ of the shortbread dough into an even layer in the prepared pan.

crumble topping and blueberries in bowls

In a bowl, toss together the washed and dried blueberries, cornstarch and granulated sugar.

fresh blueberries and cornstarch added on top of shortbread layer

Then spread the blueberry mixture over the shortbread base.

oat crumble topping added to bars before baking

Place the remaining shortbread dough back in the mixer bowl. Add the quick oats and mix on low about 30 seconds until the oats are dispersed in the dough. Then sprinkle the crumb topping over the blueberry layer.

baked blueberry crumble bars in a parchment lined baking pan

Bake in the preheated oven until lightly golden, about 35-40 minutes.

Let the bars cool on a wire rack for 15 minutes. Then place in the refrigerator to cool completely.

👩🏻‍🍳 tips for the best blueberry crumb bars

Line the baking pan with parchment paper for easy removal.

Allow the bars to cool completely before slicing. I recommend letting them cool on a wire rack for 15-20 minutes and then placing the pan in the refrigerator to cool completely.

Remember your oven is different from mine and the baking time may be slightly different. I use this oven thermometer to ensure my oven is at the temperature I think it is.  

overhead look at the layers inside of blueberry crumble bars

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these Simple Blueberry Crumble Bars. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

📖 recipe

blueberry crumble bar on its side showing jammy blueberry filling, shortbread bottom and oat crumble topping
Print Recipe
5 from 1 vote

Simple Blueberry Crumble Bars

These blueberry crumble bars have a buttery shortbread crust, jammy filling and oat crumb topping.  A no egg recipe ready in under an hour.
Prep Time10 minutes
Cook Time40 minutes
Chill Time1 hour
Course: Bars and Brownies, Dessert
Cuisine: American
Keyword: blueberries, crumble topping, shortbread
Servings: 16 bars
Calories: 235kcal
Author: Tasia Harper

Ingredients

shortbread

  • 2 ⅓ cups all-purpose flour (292g)
  • ¼ teaspoon kosher salt
  • ⅔ cup granulated sugar (133g)
  • 1 cup unsalted butter cold and cut in small cubes (226g)
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon pure almond extract*

blueberry filling

  • 1 pint fresh blueberries (2 cups/290g)
  • 2 teaspoons cornstarch
  • ¼ cup granulated sugar (50g)
  • 3 tablespoons quick oats (21g)

crumble topping

Instructions

  • Preheat oven to 350°F and line an 8x8 pan with parchment paper.

For the shortbread:

  • In a stand mixer with the paddle attachment, mix together the flour (2 ⅓ cups/292g), kosher salt (¼ teaspoon) and sugar (⅔ cup/133g) on low until combined, about 30 seconds.
  • Add the small cubes of cold, unsalted butter (1 cup/226g) and mix on low (stir or speed 2 on a KitchenAid mixer) for 1 minute. Then add the vanilla (1 teaspoon) and almond (½ teaspoon) extracts and mix on low another 2-3 minutes. The dough will be very crumbly at this point and not actually look like a cookie dough at all.
  • Now use your (clean) hands to grab the dough and clump it together. You are not going for a fully cohesive dough, but you should have a mixture of larger and smaller clumps of dough.
  • Press ⅔ of the shortbread dough into an even layer in the prepared pan (it is about 435g dough)

For the blueberry filling:

  • In a bowl, toss together the washed and dried blueberries (1 pint/~2 cups/290g), 2 teaspoons cornstarch and ¼ cup granulated sugar. Then spread the blueberry mixture over the shortbread base.

For the crumble topping:

  • Place the remaining shortbread dough (about 217g) back in the mixer bowl. Add the quick oats (⅓ cup/21g) and mix on low about 30 seconds until the oats are dispersed in the dough.
  • Sprinkle the crumb topping over the blueberry layer.
  • Bake in the preheated oven until lightly golden, about 35-40 minutes.
  • Allow the blueberry crumble bars to cool on a wire rack for 15 minutes, then move to the refrigerator to finish cooling, about 45 minutes more.

Notes

*You can omit the almond extract or substitute it with an equal amount of vanilla.
The quick oats can be left out of the crumble with no other changes.  If you only have old-fashioned oats, I would give them a quick blitz in a food processor or high speed blender to make them finer.
I recommend baking in a light colored 8x8 baking pan. Dark pans absorb more heat and can cause the edges to burn while the middle is undercooked.  Glass pans also distribute the heat differently and can have similar results to dark colored baking pans.  If baking in glass, it’s recommended to lower the temperature by 25°F and bake for a few minutes longer.
Blueberry crumble bars should be stored in an airtight container in the refrigerator for up to five days.  They can also be frozen for up to two months.  

Nutrition

Serving: 1 bar | Calories: 235kcal | Carbohydrates: 31g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 39mg | Potassium: 51mg | Fiber: 1g | Sugar: 15g | Vitamin A: 371IU | Vitamin C: 3mg | Calcium: 9mg | Iron: 1mg