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Easy Fluffernutter Bars {One Bowl}

These fluffernutter bars are a nostalgic dessert; soft peanut butter cookie bars with a gooey marshmallow layer.  The quick and easy dough mixes in one bowl and bakes in one pan.  Made with mini marshmallows and peanut butter, they are perfect for your next party!

pile of peanut butter fluff bars with bowls of marshmallows, peanut butter and a glass of milk

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

As a busy mama and self taught baker, I like to make dessert bars when I don’t have a lot of time. I have been baking cookie bars for multiple decades and I love how easy they are to create.  This quick recipe is like my marshmallow brownies and s’mores bars in that we layer marshmallows between the cookie dough to get the sweet and gooey marshmallow layer.

Much like my peanut butter blondies and nutter butter bars, you will love the soft and fudgy texture and the fact that the bars mix up in one bowl without a mixer.  Slice them into small squares or larger bars, either way I know you will love them. 

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🛒 ingredients 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 fluffernutter bars
  • Peanut butter ~ creamy, no-stir peanut butter is best for this recipe. I recommend using a commercial brand like Jif or Skippy. If you prefer crunchy peanut butter, that can be substituted.
  • Marshmallows ~ the mini version works best, but if you only have large marshmallows I would cut them into fourths so they melt more easily. A knife sprayed with cooking spray will help to keep them from sticking.
  • Egg ~ one large egg is needed. While room temperature is preferred, it will not make or break the recipe if the egg is cold from the refrigerator.

Pro tip ~ to quickly bring eggs to room temperature, place them in a bowl of warm tap water for 5-10 minutes.

💭 can I use crunchy peanut butter?

Yes!  Smooth or crunchy peanut butter works in this quick recipe, so use your favorite.

🥣 how to make in photos

Preheat oven to 350°F and prepare an 8x8 baking pan by lining it with parchment paper or aluminum foil. Lightly butter or grease the parchment paper making sure to get the sides.

melted butter and peanut butter in a bowl with a whisk and other ingredients in bowls

In a medium to large bowl, whisk melted butter and peanut butter until smooth.

brown and granulated sugar added to peanut butter and butter mixture in a bowl with a whisk

Then add the brown sugar, granulated sugar, baking powder and kosher salt and whisk until combined.

egg and vanilla added to cookie bar batter

Add the egg and vanilla and whisk until thoroughly combined.

flour added to bowl of fluffernutter bars dough

Add the flour and then mix into wet ingredients with a spatula until just combined. The batter is very thick.

Spread about ⅔ of the batter evenly {about 415g} into the prepared pan and bake for 15 minutes. Place the remaining dough in the refrigerator while the first part bakes.

mini marshmallows spead over cookie base in a baking pan

Then remove pan from oven {but leave the oven turned on} and spread the mini marshmallows over the peanut butter layer. Use caution as the pan is hot.

extra peanut butter dough crumbled over top of marshmallows in a baking pan

Then remove the dough from the refrigerator and crumble the remaining peanut butter dough over the marshmallows.

baked fluffernutter bars in a baking pan

Return the pan to oven and bake an additional 12-15 minutes, until the edges are lightly browned.

Let the bars cool sitting in the pan on a wire cooling rack. If desired, once the bars are cool, melt 1-2 tablespoons of peanut butter and drizzle over the tops of the bars.

👩🏻‍🍳 tips for the best success with your dessert bars

I know I am a broken record here, but measure your ingredients correctly.  The spoon and level method is recommended for measuring flour, fluff the flour in its container, then spoon into a measuring cup and level it off with the flat side of a knife. For less dishes to wash, use a food scale and skip the measuring cups! This is the scale that I use and love. 

Line the 8x8 baking pan with parchment paper and lightly butter or spray the sides with baking release spray. The marshmallow layer makes them sticky and you will thank me for this tip when removing them from the pan.

I lightly spray the knife with cooking spray before cutting the dessert bars. This helps to keep the marshmallow layer from sticking to the knife.

For the best peanut butter fluff bars, 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.

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.  

If you need to speed up the cooling process, once the fluffernutter bars have cooled enough that you can pick up the pan with your bare hands, place the pan in the refrigerator to cool completely.

🫙 how to store

Store fluffernutter cookie bars in an airtight at room temperature for up to 5 days.  

They also freeze well in an airtight container for up to three months.

fluffernutter bars cut into slices and on a parchment lined cutting board with a bowl of peanut butter

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these Easy Fluffernutter 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

Yield: 16 bars

Easy Fluffernutter Bars {One Bowl}

stack of fluffernutter bars on parchment paper with mini marshmallows

Fluffernutter bars are soft peanut butter cookie bars with gooey marshmallows—easy to make in one bowl and perfect for parties!

I highly recommend using weight {metric} measurements when available for more accuracy and the best results.

Prep Time 15 minutes
Bake Time 30 minutes
Total Time 45 minutes

Ingredients

  • ½ cup unsalted butter, melted (1 stick or 113g)
  • ½ cup creamy peanut butter* (120g)
  • ½ cup packed dark or light brown sugar** (100g)
  • ⅓ cup granulated sugar (67g)
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1 large egg, room temperature preferred
  • 2 teaspoons pure vanilla extract
  • 1 cup all-purpose flour (125g)
  • 2 cups mini marshmallows (96g)

Instructions

    1. Preheat oven to 350°F and prepare an 8x8 baking pan by lining it with parchment paper or aluminum foil. Lightly butter or grease the parchment paper making sure to get the sides. Leave a little overhang so you can easily pull the bars out to cut them.
    2. In a medium to large bowl, whisk melted butter (½ cup/113g) and peanut butter (½ cup/120g) until smooth. Then add the brown sugar (½ cup/100g), granulated sugar (⅓ cup/67g), baking powder (1 teaspoon) and kosher salt (½ teaspoon) and whisk until combined. Add the egg (1 large) and vanilla (2 teaspoons) and whisk until thoroughly combined.
    3. Add the flour (1 cup/125g) and then mix into wet ingredients with a spatula until just combined. The batter is very thick.
    4. Spread about ⅔ of the batter evenly (about 415g) into the prepared pan and bake for 15 minutes. Place the remaining dough in the refrigerator while the first part bakes.
    5. Then remove pan from oven (but leave it turned on) and spread the mini marshmallows (2 cups/96g) over the peanut butter layer. Use caution as the pan is hot. Then remove the dough from the refrigerator and crumble the remaining peanut butter dough over the marshmallows. Return the pan to oven and bake an additional 12-15 minutes, until the edges are lightly browned. Let the bars cool sitting in the pan on a wire cooling rack.
    6. If desired, once the bars are cool, melt 1-2 tablespoons of peanut butter and drizzle over the tops of the bars.
    7. Cut into desired size and enjoy!

Notes

*Use a processed and emulsified peanut butter, such as Jif or Skippy. You can use smooth or crunchy.

**I prefer using dark brown sugar as it has slightly more moisture and more caramel undertones.

Fluffernutter cookie bars can be stored in an airtight at room temperature for up to 5 days. They also freeze well in an airtight container for up to three months.

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 212Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 27mgSodium: 122mgCarbohydrates: 28gFiber: 1gSugar: 19gProtein: 3g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

Did you make this recipe?

Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

© Tasia
Cuisine: American / Category: Bars and Brownies

Chewy Brown Butter Oatmeal Cookies

Brown butter oatmeal cookies are not your old fashioned oatmeal cookie!  Made using brown sugar with the addition of espresso and brown butter, these oatmeal cookies are full of flavor.  This simple recipe makes the best chewy and soft cookies!

This post was originally published in April of 2021 and has been updated with helpful success tips and new photos. The recipe remains the same.

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

Reader Amanda commented: ⭐️⭐️⭐️⭐️⭐️ “The cookies were amazing! Thank you for the recipe and thorough directions.”

With decades of cookie baking in my history, I know a thing or two about making oatmeal cookies, like these oatmeal cream pies, coconut oatmeal cookies or cranberry walnut oatmeal cookies.  One of the first recipes I learned to make on my own were butterscotch oatmeal cookies; in fact, they are the first cookies I ever made for my husband!

In my forty something years of making cookies, I’ve learned a few tricks to make the BEST oatmeal cookies ~ 

  • All brown sugar {especially dark brown sugar} or a higher ratio of brown sugar will give you a softer cookie.
  • Underbaking is KEY to soft and chewy oatmeal cookies! Remove the cookies from the oven when the edges are set and the middle is still a little soft, even a little raw looking for brown butter oatmeal cookies.  They will continue to bake and set up as they cool.
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💬 what oats are best for cookies?

This answer really depends on the recipe. Oatmeal cookie recipes are typically created using either old-fashioned oats {which provide a nice chewy texture} or quick oats {which can make for a softer cookie}. In my several tests for this brown butter oatmel cookies recipe, my testers like a combination of the two and that's what this recipe calls for.

If you don't have quick oats, you can pulse old-fashioned oats in the food processor to create quick oats.

⚖️ how do you measure oats for baking?

You should measure oats the same way you should measure flour; the spoon and level method. This means you spoon the oats into the measuring cup and then use a knife to level it off. If you scoop directly into the oats you will likely end up with more oats than required for the recipe and will get different results.

I know I am a broken record, but using a kitchen scale is the best way to ensure you have the correct amounts of each ingredient!

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

🛒 ingredient notes and substitutions

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

ingredients for brown butter oatmeal cookies

Brown butter ~ browned, cooled and returned to a solidified state {the butter will be a softened butter at this point}. I find it usually takes about an hour or two at room temperature for the butter to firm back up. If you want to speed the process, you can place the butter in the refrigerator for 5-10 minute increments, stirring it when you check on it. You do want the butter at room temperature for starting this recipe. If you need a visual of how to make brown butter, see this brown butter blondies post.

Instant espresso powder ~ this adds depth to the cookie flavor, but isn't a prominent flavor in the finished cookie. If you are looking for a cookie with an espresso flavor, try my espresso brown butter toffee cookies recipe or espresso shortbread. You can leave the espresso powder out with no other changes to the recipe.

White chocolate ~ to get nice melty pieces of chocolate, be sure to use a white chocolate bar and not chocolate chips. Lindt, Ghirardelli and Bakers all make white chocolate baking bars. For other mix-in ideas; chocolate chips, butterscotch chips, toffee bits or your favorite chopped nuts can replace the white chocolate, use ½ to ¾ cup.

👩🏻‍🍳 how to make instructions

First you need to brown the butter.

Next mix the dry ingredients together and set aside.

creamed brown butter and brown sugar in a mixing bowl

Step one: Then cream together the brown butter and brown sugar for a good 4-5 minutes, letting it get nice and creamy {it smells amazing too}!

cookie dough after eggs and vanilla have been added in a mixing bowl

Step two: Next add one egg and the vanilla, beat until well combined and then add the remaining egg. The cookie dough gets fluffy at this point.

oatmeal cookie dough in a mixing bowl with a spatula showing just a few streaks of flour

Step three: When the eggs and vanilla are well combined, add the dry ingredients in three additions scraping the bowl before the final addition. Mix to just combine; meaning you can still see a few streaks of flour.

cookie dough balls with white chocolate on top on a parchment lined baking sheet

Step four: Then add in the chopped chocolate {or mix-in of your choice} with a spatula {saving aside some pieces to put on top of the cookie dough before baking}.

Scoop the dough into equal portions, you will get about 28 cookies. I use a size 30 scoop, which is a little over 2 tablespoons. Take some of the white chocolate pieces that you set aside and press them into the tops of the cookie dough.

baked cookies on a parchment lined baking sheet showing puddles of melted chocolate

Step five: If your kitchen is on the warm side, pop the dough into the refrigerator to chill for 10-15 minutes while the oven preheats. This allows the oats some time to absorb the wet ingredients, which helps to create a thick cookie.

Place the cookies on a baking pan lined with parchment paper 1-2 inches apart. Bake the cookies until the edges are set and lightly browned.  If the cookies are puffy, you can drop the cookie pan on the counter 1-2 times to lightly deflate them.  Sprinkle with flaky sea salt, if desired.

Let the baked cookies rest on the pan for 2-3 minutes before removing them to a wire cooling rack to cool completely.

🫙 how to store 

Cookies stay fresh in an air-tight container at room temperature for up to 5 days.

Baked brown butter oatmeal cookies freeze well, in an airtight container or zip-top bag for up to 3 months.  This is by far my favorite way to store cookies for freshness. The cookies will thaw at room temperature in about 30 minutes.

a pile of brown butter oatmeal cookies with a glass of milk and a bowl of white chocolate

Remember to snap a picture and tag me on Instagram if you make these Chewy Brown Butter Oatmeal 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

Yield: 28 cookies

Chewy Brown Butter Oatmeal Cookies

brown butter oatmeal cookie leaned up against a glass of milk with fresh flowers in the background

Brown butter oatmeal cookies are not your old fashioned oatmeal cookie!  Made using brown sugar with the addition of espresso and brown butter, these oatmeal cookies are full of flavor.  This simple recipe makes the best chewy and soft cookies!

I highly recommend using weight {metric} measurements when available for more accuracy and the best results.

Prep Time 20 minutes
Bake Time 10 minutes
Additional Time 1 hour
Total Time 1 hour 30 minutes

Ingredients

  • 1 cup unsalted butter (226g), browned* and returned to room temperature {the butter will be a softened solidified butter at this point}
  • 1 ½ cups all-purpose flour (188g)
  • 1 cup old fashioned oats (80g)
  • 1 ½ cups quick oats (160g)
  • 1 teaspoon ground cinnamon
  • 4 teaspoons instant espresso powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup packed brown sugar** (200g)
  • 2 large eggs
  • 1 ½ teaspoons pure vanilla extract
  • 6 ounces quality white chocolate***, chopped (170g)
  • Flaky sea salt, optional for sprinkling on finished cookies

Instructions

  1. To brown the butter: place the unsalted butter (1 cup/226g) in a saucepan over low heat and let it cook until small brown flakes form. You will want to stir or swirl the pan frequently to keep it from burning. The butter will foam and bubble up along the process, just keep stirring/swirling and move the foam aside from time to time to check the color. The butter will turn an amber/brown color and will smell nutty and toasted when it’s ready {about 7-10 minutes}. Pour melted butter and all the browned bits into a heat proof bowl to cool and solidify back to room temperature {about 1-2 hours}***.
  2. To make the oatmeal cookies: In a medium to large bowl, whisk together the flour (1 ½ cups/188g), both oats (1 cup old fashioned oats/80g) and 1 ½ cups quick oats/160g), cinnamon (1 teaspoon), espresso powder (4 teaspoons) and baking soda (1 teaspoon). Set aside.
  3. Cream browned butter, kosher salt (½ teaspoon) and brown sugar (1 packed cup/200g) on medium high with a stand mixer fitted with the paddle attachment (6 on a Kitchen Aid), or a hand mixer, until light and fluffy.  Go for 4-5 minutes. 
  4. Scrape down your bowl and add one large egg and vanilla (1 ½ teaspoons).  Mix until well combined, 30-60 seconds.  Scrape up and down the bowl and add the remaining large egg and mix another 30-60 seconds or until well combined.
  5. With the mixer on low, add the flour and oat mixture in three additions, scraping up and down the bowl before the last amount is added.  Blend until just a few streaks of flour remain.
  6. Fold in the chopped white chocolate (6 ounces/170g) with a spatula, keeping aside some chocolate chunks to press onto the tops of the cookies.
  7. Use a size 30 scoop (just over 2 tablespoons) and portion the dough into about 28 cookie scoops.  Take the white chocolate chunks that you kept aside and press a few pieces onto the tops of each cookie dough portion.  Place the cookie dough on a parchment lined baking sheet {or a plate}.  If your kitchen is warm, place the dough in the refrigerator while the oven preheats.
  8. Preheat the oven to 350°F and prepare baking pans with parchment paper.  Place the cookie dough onto the the prepared pans spacing the cookies an inch or two apart.  Bake for 10-12 minutes, until the edges are set and lightly browned, the centers should still look a little soft.  If the cookies are puffy, you can drop the cookie pan on the counter 1-2 times to lightly deflate them.  Alternately, you can also lightly press down on the baked cookies with a flat bottom measuring cup or glass. Use a large biscuit cutter or glass to scoot the cookies and sprinkle with flaky sea salt, if desired.
  9. Allow the cookies to rest on the baking pan for 2-3 minutes before moving them to a wire rack to cool completely.

Notes

*you will lose a little volume in the butter when it browns; this has already been accounted for in this recipe so start with 1 cup {226g} and you don’t have to add any additional.

**I use dark brown sugar, but light brown will also work.

***white chocolate mix-in can be substituted with chocolate, toffee bits, butterscotch chips, or your favorite chopped nuts. I would use ½ to ¾ cup.

****If you want to speed up the process of getting the butter back to a solid state, you can place the butter in the refrigerator. Check it every 10 minutes or so and stir it. You want the butter to be room temperature for making the cookie dough.

The cookies can be stored in an airtight container at room temperature for up to five days.  They also freeze well for up to three months. This is by far my favorite way to store cookies for freshness. The cookies will thaw at room temperature in about 30 minutes.

Nutrition Information:

Yield:

28

Serving Size:

1
Amount Per Serving: Calories: 183Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 34mgSodium: 121mgCarbohydrates: 20gFiber: 1gSugar: 10gProtein: 2g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

Did you make this recipe?

Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

© Tasia
Cuisine: American / Category: Cookies

From Scratch Lemon Raspberry Cupcakes

Lemon raspberry cupcakes are made from scratch and have a moist and tender crumb.  Loaded with lemon and raspberry in both the cupcake recipe and the lemon raspberry buttercream.  Perfect for any occasion!

lemon raspberry cupcake cut in half in a cupcake liner showing raspberries through the cupcake

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

As a busy mama and self taught baker, I have been making cupcakes for decades. In this post, I have tips and helpful information to help you make cupcakes that look as good as they taste, like these chocolate raspberry cupcakes or raspberry cupcakes.  

This cupcake recipe has a bright flavor profile like my no bake lemon raspberry bars and raspberry almond cake that makes them perfect for spring and summer. They are made with frozen raspberries though, so they can also be made when you are craving a burst of sunshine in the winter!

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💗 what makes this cupcake recipe stand out

These super moist bakery worthy cupcakes are a made from scratch cupcake recipe.

Packed with fresh lemon juice and zest and loaded with raspberries.  

Then they are topped with a lemon and raspberry jam buttercream swirl.  

They are beautiful and delicious!

🍋 ingredient 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 lemon raspberry cupcakes

Lemons ~ for the best flavor, use fresh lemons {washed and dried} for the zest and lemon juice. Lemon zest provides a ton of flavor without adding extra liquid to both the cupcake and buttercream recipe.  Squeeze the lemons for the fresh juice after you have zested them {this Microplane zester is my favorite!} . Typically one medium-large lemon will yield one tablespoon of zest and about 2-3 tablespoons of juice.

Raspberries ~ frozen raspberries, chopped small are needed for the cupcakes. After you measure and chop the raspberries, return them to the freezer until you are ready to add them to the batter. Do not thaw them!  Fresh raspberries have a tendency to fall apart too much as you stir them into the cupcake batter.

Raspberry jam ~ I tested the raspberry buttercream with both freeze dried raspberries and raspberry jam.  Both work, but the recipe was written using jam as it is more available in stores.  I use seedless jam, but if you don’t mind a few seeds in the buttercream, a raspberry jam with seeds can be used as well.

Eggs ~ 2 large egg whites are needed. It is easier to separate eggs while they are cold. Then allow the egg whites to come to room temperature for the best results.  

🥣 how to make

Start by chopping the frozen raspberries into small pieces, then place in a bowl and put back into the freezer.

Then preheat oven to 350°F and place cupcake liners in a 12 count muffin pan.

Place the all-purpose flour, cornstarch and baking powder in a bowl and whisk together. Set aside.

butter, sugars and lemon zest beaten together in a mixing bowl

Using a stand mixer with the paddle attachment or a hand mixer, beat the butter, kosher salt both sugars and lemon zest together on high speed until light and fluffy. Scrape up and down the sides of the bowl as needed.

cupcake batter looking slightly curdled after egg whites and vanilla has been added

Beat in the egg whites and vanilla and mix on medium until well combined. Scrape up and down the sides of the bowl. {I accidentally added the lemon juice in this photo, which makes the mixture a little curdled.}

cupcake batter with flour partially mixed in a mixing bowl

With the mixer on low speed, add half the flour mixture and mix until barely combined. With the mixer still on low, slowly add the buttermilk and lemon juice. Once mostly combined, add in the remainder of the flour mixture {saving aside about 1 tablespoon} and mix until barely combined.

frozen raspberries tossed with flour on top of lemon cupcake batter in a bowl with a spatula

Then take the frozen raspberries out of the freezer and toss the remaining flour mixture with the frozen raspberries and gently fold into the batter. You do not want to over-mix this batter.

batter in muffin liners in a pan

Scoop the batter into the prepared muffin pan. It’s approximately ¼ cup of batter per cupcake. You want the liner filled about ⅔ – ¾ of the way.

baked cupcakes in a muffin tin

Bake for about 18-20 minutes, until a tester comes out mostly clean. This cupcake recipe bakes with a flatter top.

Allow to cool completely before frosting. If you need visual photos of making the lemon and raspberry buttercream, you can see this cupcake recipe post.

lemon raspberry cupcake with a buttercream swirl and lemon slice and raspberry on top

👩🏻‍🍳 tips for the best from scratch cupcakes

Use room temperature ingredients for the best lemon and raspberry cupcakes.  Depending on the temperature of your kitchen you will want to pull out the butter, buttermilk and egg whites about 2 hours before baking. {My kitchen is on the cooler side, so I usually go 2-3 hours before baking}.

Chop the frozen raspberries into small pieces and then pop them back in the freezer until you are ready to add them to the batter.

Weigh the ingredients by using a food scale to ensure you have the correct amounts.

Don't over mix the batter. When cake and cupcake batter is overmixed, it creates a more dense cake crumb. We are going for fluffy and moist!

Use a cookie or ice cream scoop to get even amounts of batter into each liner. This helps the cupcakes to bake uniformly.

Use good liners. These Paper Chef liners are my very favorite brand that I use in my kitchen. {not sponsored, just a fan!}

For the best, moist and tender cupcakes, don't over bake them. Remove them from the oven when a toothpick or cake tester comes out with just a few moist crumbs.  This from scratch cupcake recipe bakes with fairly flat tops.

🫙 how to store

Store the lemon raspberry cupcakes in an airtight container in the refrigerator for up to 5 days.

They can also be frozen for up to 3 months. Allow to defrost at room temperature before serving.  I freeze them with the raspberry buttercream all the time!

The cupcakes taste best at room temperature, so let them sit out for 30 minutes prior to serving. {although I've eaten many cold from the refrigerator too! And my kids like them frozen!}

cupcakes on a cake stand with flowers in the background

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these Lemon Raspberry Cupcakes. 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

Yield: 12 cupcakes

From Scratch Lemon Raspberry Cupcakes

lemon raspberry cupcake cut in half in a cupcake liner showing raspberries through the cupcake

Lemon raspberry cupcakes made from scratch with a moist crumb and rich flavor, topped with lemon raspberry buttercream. Perfect for any occasion!

I highly recommend using weight {metric} measurements when available for more accuracy and the best results.

Prep Time 30 minutes
Bake Time 20 minutes
Total Time 50 minutes

Ingredients

lemon raspberry cupcakes

  • ¾ cup frozen raspberries (105g)
  • 1 cup + 2 tablespoons all-purpose flour (141g)
  • 3 tablespoons cornstarch (24g)
  • 1 ½ teaspoons baking powder
  • ½ cup unsalted butter, room temperature (113g)
  • ½ teaspoon kosher salt
  • ½ cup granulated sugar (100g)
  • ¼ cup packed brown sugar (50g)
  • 1 ½ teaspoon lemon zest*
  • 2 large egg whites, room temperature
  • 1 teaspoon pure vanilla extract
  • ½ cup buttermilk, room temperature (120mL)
  • 2 tablespoons lemon juice* (30mL)

raspberry lemon buttercream

  • ¾ cup unsalted butter, room temperature (170g)
  • ¼ teaspoon kosher salt
  • 1 ¾ cups confectioners' sugar (210g)
  • ¼ cup raspberry jam (80g**)
  • 1 teaspoon pure vanilla extract
  • 1 ½ teaspoons lemon zest
  • 1 tablespoon fresh lemon juice (15mL)
  • 2 tablespoons heavy cream (30mL)

Instructions

  1. Start by chopping the frozen raspberries (¾ cup/105g) into small pieces, then place in a bowl and put back into the freezer.
  2. Preheat oven to 350°F and place cupcake liners in a 12 count muffin pan. Set aside.
  3. Place the all-purpose flour (1 cup + 2 tablespoons/141g), cornstarch (3 tablespoons/24g) and baking powder (1 ½ teaspoons) in a bowl and whisk together. Set aside.
  4. Using a stand mixer with the paddle attachment or a hand mixer, beat the butter (½ cup/113g), kosher salt (½ teaspoon) both sugars (½ cup granulated/100g) (¼ cup brown/50g) and lemon zest (1 ½ teaspoons) together on high speed (speed 8 on KitchenAid) until light and fluffy, about 3 minutes. Scrape up and down the sides of the bowl as needed.
  5. Beat in the egg whites (2 large) and vanilla (1 teaspoon) and mix on medium (speed 6 on KitchenAid) until well combined, about 2 minutes. Scrape up and down the sides of the bowl.
  6. With the mixer on low speed, add half the flour mixture and mix until barely combined. With the mixer still on low, slowly add the buttermilk (½ cup/120mL) and lemon juice (2 tablespoons/30mL). Once mostly combined, add in the remainder of the flour mixture (saving aside about 1 tablespoon) and mix until barely combined. Then take the frozen raspberries out of the freezer and toss the remaining flour mixture with the frozen raspberries and gently fold into the batter. You do not want to over-mix this batter.
  7. Scoop the batter into the prepared muffin pan. It’s approximately ¼ cup of batter per cupcake. You want the liner filled about ⅔ – ¾ of the way.
  8. Bake for about 18-20 minutes, until a tester comes out mostly clean.
  9. Allow cupcakes to cool in the pan for 10 minutes, then remove from the pan to cool completely on a wire cooling rack. Allow to cool completely before frosting.
  10. For the raspberry lemon buttercream: Using a stand mixer with the whisk attachment or a handheld mixer, beat the butter (¾ cups/170g) and kosher salt (¼ teaspoon) for 5 minutes on high (speed 8 on a Kitchen Aid) stopping about half way through to scrape the bowl. 
  11. After 5 minutes, scrape up and down the mixer bowl and add one cup the confectioners’ sugar (120g), half the jam (half of ¼ cup/80g**), vanilla (1 teaspoon), lemon zest (1 ½ teaspoons) and lemon juice (1 tablespoon/15mL).  Mix on low until combined, then increase the speed and beat until fully incorporated. 
  12. Stop the mixer, scrape up and down the bowl, and add the remaining confectioners’ sugar (¾ cup/90g), jam and the heavy cream (2 tablespoons/30mL).  Again mix on low until incorporated, then increase the speed to high and beat another 5 minutes until light and fluffy.
  13. Decorate as desired. I used a Wilton 2M for the photos. A spoon or offset spatula can also be used to add the frosting to the cupcakes.

Notes

*One medium-large lemon should provide the lemon zest and juice needed for both the cupcake and buttercream recipe.

**I prefer seedless raspberry jam. Look at the gram measurements on your jam as they are all slightly different, but 80g is a good ballpark.

I highly recommend having your ingredients room temperature.

Buttermilk can be substituted with 1%, 2%, whole milk or kefir. I prefer using store-bought buttermilk, but if you find yourself without it you can make your own. Place 2 teaspoons of white vinegar or lemon juice in your measuring cup and add milk to equal ⅔ cup, stir and let stand until room temperature (about one hour). The milk will appear curdled.

Cupcakes can be stored at room temperature in an airtight container for up to 1 day. They can also be stored in an airtight container in the refrigerator, but they will be more prone to drying out.

The cupcakes can be frozen in an airtight container for 2-3 months. Allow to defrost at room temperature before serving. I freeze mine with buttercream all the time!

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 332Total Fat: 20gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 54mgSodium: 176mgCarbohydrates: 38gFiber: 1gSugar: 32gProtein: 1g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

Did you make this recipe?

Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

© Tasia
Cuisine: American / Category: Cakes and Cupcakes

Homemade Sandwich Bread

This easy homemade sandwich bread uses whole wheat flour and simple pantry ingredients. It's a perfect old fashioned loaf of bread for the best toast and sandwiches!

slices of homemade sandwich bread on a board with a knife and fresh flowers

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

I've said it before and I will say it again, there is nothing more intoxicating than the smell of fresh bread baking!  I have been baking bread since I was a little girl and I will share my several decades of tricks with you!

The finished loaf has a soft inside texture and a thin crust that is perfect for your favorite grilled cheese sandwich, French toast or slicing, toasting and serving with homemade cookie butter.

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slices of whole wheat sandwich bread on a plate with butter and a knife

🛒 ingredient 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 homemade sandwich bread

Many sandwich bread recipes rely on the fats from dairy and eggs to give the bread a soft texture, but making this loaf dairy and egg-free was a request from a reader. This simple recipe relies on oil to give the best soft loaf.

  • Active dry yeast ~ this is the ingredient that helps the sandwich bread to rise and give the soft and fluffy texture. If you prefer to use "quick" or "rapid rise" yeast, one 7g packet can be substituted and does not need to be activated first.
  • Whole wheat flour ~ in the testing of this recipe, we like the slightly nutty flavor that whole wheat flour adds to this homemade bread. If you don't have it, or prefer not to use it, see the recipe card for how to substitute all all-purpose flour.
  • Oil ~ adds fat to the dough, giving it a super soft texture. You can use canola oil, vegetable oil or even olive oil.

🍞 how to make this simple bread dough

yeast activated to being foamy and bubbly in a mixing bowl

In the bowl of a stand mixer add the warm water, active dry yeast and 1 teaspoon of the sugar and give it a little stir. Let the mixture sit for 10 minutes until bubbly and foamy.

sandwich bread dough in a bowl before the first rise

Now add the remaining sugar, 1 cup of the whole wheat flour, ¾ cup of the all-purpose flour, the oil and the kosher salt Mix on low with the bread hook to combine. Then scrape the bowl and add the remaining whole wheat flour and all-purpose flour and continue mixing on low until the dough begins to pull away from the sides of the bowl. Stop and scrape the bowl to add in any flour remaining on the bottom of the bowl. Now knead the bread by mixing on low for 3-5 minutes.

hand pressing the air out of bread dough in a bowl

The dough should be soft, smooth and elastic. Grease a large bowl with oil or cooking spray, then place the dough into the bowl turning to coat it with the oil. Cover the bowl with plastic wrap or a tea towel and place in a warm area to rise until doubled in size, about 1 hour.

Oil {or use cooking spray} one 9x5 loaf pan. Remove the plastic wrap or tea towel and punch down the bread dough to remove air bubbles.

🥖 how to shape the bread loaf

dough pulled into a rectangle shape next to a loaf pan

Gently pull the dough into a rectangular shape about the length of the pan and about double the width {it doesn't have to be perfect!}.

dough in a loaf pan before the second proofing

Then lightly roll the rectangle from a short side and place in the oiled loaf pan and lightly cover with plastic wrap or a tea towel and allow to rise in a warm area a second time.

unbaked bread in a loaf pan

When the sandwich bread has filled the loaf pan and slightly risen over the top of the pan, the second rise is done. Towards the end of the second rise, preheat the oven to 350°F.

Then gently remove the covering from the top of the bread dough. If desired, brush the top of the loaf with an egg white.

Bake for about 30 minutes or until the top is golden brown. If you'd like to test the bread with a thermometer, it should be between 190-200°F. If you give the top of the loaf a gentle tap, it should sound hollow. Carefully remove the bread from the pan and allow to cool on a wire cooling rack before slicing.

👩🏻‍🍳 tips for making bread with yeast

If your kitchen is cold like mine, you can create a warm spot! 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.

Check that your yeast has not expired!

Ideally, you want the water between 100-110°F to activate the yeast. I use my ThermoWorks Thermapen for a quick and easy temperature reading. Using a thermometer is the most accurate way to determine the temperature of your water. Any thermometer that reads between 75°-135°F will work.

If the water is too warm, you run the risk of killing the yeast. If the water is too cold, the yeast won't activate and the bread may rise too slowly or not at all.

For a shiny top on your bread loaf, gently brush the top of the the bread dough with an egg white before baking.

🫙 how to store

The homemade sandwich bread is best eaten within the first 2-3 days after baking. Store it in an airtight bag or bread bag at room temperature for up to five days. Please do not refrigerate it, which will make it go stale more quickly.

This sandwich bread also freezes beautifully. You can freeze the whole loaf or slice it first and then freeze in an airtight bag with as much air squeezed out as possible. Allow to defrost at room temperature before serving.

slices of bread on a cutting board with a napkin

Remember to snap a picture and tag me on Instagram if you make this Homemade Sandwich Bread. 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

Yield: 16 slices*

Homemade Sandwich Bread

slices of homemade sandwich bread on a board with a knife and fresh flowers

This easy homemade sandwich bread uses whole wheat flour and simple pantry ingredients. It's a perfect old fashioned bread loaf for the best toast and sandwiches.

I highly recommend using weight {metric} measurements when available for more accuracy and the best results.

Prep Time 15 minutes
Bake Time 30 minutes
Rise Time 2 hours 30 minutes
Total Time 3 hours 15 minutes

Ingredients

  • 1 cup warm water (100-110°F) (240mL)
  • 2 teaspoons active dry yeast (8g)
  • 2 tablespoons granulated sugar (25g)
  • 1 ½ cups whole wheat flour (180g)
  • 1 ¾ cup all-purpose flour (219g)
  • 1 tablespoon + 1 teaspoon oil (vegetable or canola)
  • 1 teaspoon kosher salt

Instructions

  1. In the bowl of a stand mixer add the warm water (1 cup/240mL), yeast (2 teaspoons/8g) and 1 teaspoon of the sugar (5g) and give it a little stir. Let the mixture sit for 10 minutes until bubbly and foamy**.
  2. Once the yeast mixture is foamy, add the remaining sugar (20g), 1 cup of the whole wheat flour (120g), ¾ cup of the all-purpose flour (96g), the oil (1 tablespoon + 1 teaspoon) and the kosher salt (1 teaspoon). Mix on low (speed 2 on KitchenAid mixer) with the bread hook to combine.
  3. Then scrape the bowl and add the remaining whole wheat flour (½ cup/60g) and all-purpose flour (1 cup/125g) and continue mixing on low until the dough begins to pull away from the sides of the bowl. Stop and scrape the bowl to add in any flour remaining on the bottom of the bowl.
  4. Now knead the bread by mixing on low for 3-5 minutes. Alternatively, you can knead the dough by hand on a lightly floured surface for 5-10 minutes. The dough should be soft, smooth and elastic.
  5. Grease a large bowl with oil or cooking spray, then place the dough into the bowl turning to coat it with the oil. Cover the bowl with plastic wrap or a tea towel and place in a warm area to rise until doubled in size, about 1 hour.
  6. Oil (or use cooking spray) one 9x5 loaf pan. Remove the plastic wrap or tea towel and punch down the bread dough to remove air bubbles. Gently pull the dough into a rectangular shape about the length of the pan and about double the width (it doesn't have to be perfect!).
  7. Then lightly roll the rectangle from a short side and place in the oiled loaf pan and lightly cover with plastic wrap or a tea towel and allow to rise in a warm area a second time until it has filled the loaf pan and slightly risen over the top of the pan.
  8. Towards the end of the second rise, preheat the oven to 350°F. Then gently remove the covering from the top of the bread dough. If desired, gently brush the top of the loaf with an egg white.
  9. Bake for about 30 minutes or until the top is golden brown. If you'd like to test the bread with a thermometer, it should be between 190-200°F. If you give the top of the loaf a gentle tap, it should sound hollow.
  10. Carefully remove the bread from the pan and allow to cool on a wire cooling rack before slicing.

Notes

* The number of slices will depend on how thick you slice them.

** If the yeast doesn't get bubby and foamy, it's not active and you need to start over with fresh yeast. If you prefer to use instant or rapid rise yeast, skip the proofing of the dough in step one and add the yeast with the flours in step two. Use on 7g package of instant/rapid rise yeast.

If you prefer to use only all-purpose flour, use 3 cups + 3 tablespoons/398g

This homemade sandwich bread is best eaten within the first 2-3 days after baking, though you can store it in an airtight bag or bread bag at room temperature for up to five days. Please do not refrigerate it. Refrigeration will make it go stale more quickly.

This sandwich bread also freezes beautifully. You can freeze the whole loaf or slice it first and then freeze in an airtight bag with as much air squeezed out as possible. Allow to defrost at room temperature before serving.

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 98Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 80mgCarbohydrates: 20gFiber: 2gSugar: 2gProtein: 3g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

Did you make this recipe?

Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

© Tasia
Cuisine: American / Category: Breads

Blueberry Oat Muffins {with Whole Wheat}

Blueberry oat muffins are made with whole wheat flour and brown sugar to create the ultimate moist muffins!  They are packed with blueberries and wholesome oats with no banana in sight! The muffin recipe is great to make for breakfast or a weekend brunch.

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

blueberry oat muffins on a plate with fresh blueberries and one muffin broken open to show soft interior with a cup of coffee in the background

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

Reader Daniella says: “These are awesome! I didn't change a thing and found that they were just the right texture and sweetness. I tend to like things mildly sweetened, especially with a toddler around, and these fit the bill. That said, I'm sure that even my sugar-toothed husband will love these without feeling like he's missing out! The balance is perfect! Don't be turned off by the small number of reviews. You won't be disappointed!”

I have been baking blueberry muffins for multiple decades now. As a busy mama and self taught baker, making muffins for breakfast is one of my favorites!  They are loved by kids and adults, are quick to make and freeze beautifully!

My mom used to tell me that oatmeal is good for breakfast because "it sticks to your ribs and keeps you full".  Somehow I have always believed that wisdom.  🙂 I love the texture and the heartiness that wholesome oats bring to this muffin recipe. 

Please remember this is a muffin recipe, like my peanut butter muffins or small batch banana muffins. The blueberry muffins are not super sweet like a cupcake recipe!

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muffin on a plate showing soft and moist interior with a bowl of blueberries and more muffins in the background

🫐 ingredient notes

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

ingredients needed for blueberry oat muffins
  • Blueberries ~ for the best texture, I prefer fresh blueberries.  Frozen blueberries can be substituted, but they add extra moisture so we don’t need as many.  See the recipe card below for how to substitute frozen blueberries.
  • Oats ~ old-fashioned rolled oats are needed for this muffin recipe. The oats get softened in milk before adding them to the muffins.  When I tested with quick oats, the oats pretty much dissolved into a mushy mess.  Steel cut oats will also work, but have a slightly different texture.
  • Milk ~ unsweetened almond milk is my go-to for muffin recipes, but use your favorite milk. If I am using cow’s milk, I typically use 1% and oat milk is also a great option.

💭 do I have to use whole wheat flour?

No. If you don’t want to use whole wheat flour, all-purpose flour can be substituted.  Please see the notes section of the recipe card for the how to.

🥣 how to make this muffin recipe

Preheat oven to 425°F and line your muffin pan with paper liners or coat with non-stick spray.

oatmeal in almond milk in a measuring cup with other ingredients nearby

Combine the old-fashioned oats with the milk and set aside for 20 minutes so the oats can soak up some of the moisture. Don’t go longer than 30 minutes with this step!

flours and leavening ingredients in a bowl with a whisk

In a large bowl, whisk together the whole-wheat flour, all-purpose flour, baking powder, baking soda, cinnamon and kosher salt. Set aside

egg, brown sugar, melted butter and vanilla in a mixing bowl

In another bowl, combine the brown sugar, cooled melted butter, vanilla extract and one large egg.

dry ingredients being mixed into wet ingredients in a bowl with a spatula

Pour the wet ingredients into the dry ingredients and stir a few times before adding the soaked oats and milk mixture.

fresh blueberries on top of batter in a bowl with a spatula

Gently combine, then add the blueberries and gently mix it all together.

baked muffins in a pan

Spoon batter into muffin wells {I like to use an ice cream or cookie scoop}, filling them up to the top. Then bake until a toothpick inserted in the center comes out clean.

Allow muffins to cool about 5 minutes in the pan and then transfer to a wire rack to cool further.

👩🏻‍🍳 tips for breakfast muffins

  • Mix the wet and dry ingredients separately {I know this makes more dishes, but it will result in a better muffin}.
  • Do not over mix the batter when combining the wet and dry ingredients.  Over mixing = tough muffins!
  • Bake at a high temperature to start, which will give the blueberry oat muffins an extra burst of heat initially and helps to create that nice muffin top.
  • Allow the finished muffins to cool in the pan for 5 minutes and then move to a wire cooling rack to cool completely.

🫙 how to store

Muffins will stay fresh covered at room temperature for 1-2 days, then transfer to the refrigerator for up to one week.

Blueberry oat muffins freeze beautifully, just pop them in a freezer bag and into the freezer.  They can be defrosted in the refrigerator overnight.  If you are like me and don't think that far ahead, they can be rewarmed in the oven {I love and use my Breville toaster oven} for about 6-7 minutes 

muffins in a pan with fresh flowers

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these Blueberry Oat Muffins with Whole Wheat . 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 oat muffins on a plate with fresh blueberries and one muffin broken open to show soft interior
Print Recipe
4.92 from 12 votes

Blueberry Oat Muffins {with whole wheat flour}

Blueberry oat muffins are made with whole wheat flour and brown sugar to create the ultimate moist muffins!  They are packed with blueberries and wholesome oats with no banana in sight! The muffin recipe is great to make for breakfast or a weekend brunch.
Prep Time25 minutes
Cook Time22 minutes
Total Time47 minutes
Course: Muffins
Cuisine: American
Keyword: blueberry muffins, muffins, oat muffins, whole wheat muffins
Servings: 12 muffins
Calories: 190kcal
Author: Tasia

Ingredients

  • 1 cup old-fashioned oats (80g)
  • 1 cup unsweetened almond milk any milk can work (240mL)
  • ¾ cup whole-wheat flour* (90g)
  • ½ cup all-purpose flour (63g)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • ½ cup brown sugar packed (100g)
  • ½ cup unsalted butter melted and slightly cooled (113g)
  • 1 teaspoon pure vanilla extract
  • 1 large egg
  • 1 cup fresh or frozen blueberries** do not thaw if frozen (150g)

Instructions

  • Combine the old-fashioned oats (1 cup/80g) with the milk (1 cup/240mL) and set aside for 20 minutes so the oats can soak up some of the moisture.* Don’t go longer than 30 minutes with this step! Old-fashioned oats work best. Instant or quick oats are too small and will dissolve as the muffins cook.
  • Preheat oven to 425°F and line your muffin pan with paper liners or coat with non-stick spray.
  • In a large bowl, whisk together the whole-wheat flour (¾ cup/90g), all-purpose flour (½ cup/63g), baking powder (1 teaspoon), baking soda (½ teaspoon), cinnamon (1 teaspoon) and kosher salt (½ teaspoon). Set aside.
  • In another bowl, combine the brown sugar (packed ½ cup/100g), cooled melted butter (½ cup/113g), vanilla extract (1 teaspoon) and one large egg. Pour the wet ingredients into the dry ingredients and stir a few times before adding the soaked oats and milk mixture. Gently combine, then add the blueberries (1 cup/150g) and gently mix it all together.
  • Spoon batter into muffin wells (I like to use an ice cream or cookie scoop), filling them up to the top. Bake for 5 minutes at 425°F, then turn the oven down to 350°F* (keeping muffins in the oven the whole time) and bake another 16-17 minutes or until a toothpick inserted in the center of the muffin comes out clean.
  • Allow muffins to cool about 5 minutes in the pan and then transfer to a wire rack to cool further.

Notes

* If you want to use all all-pupose flour, use 1 ¼ cups/156g
**Fresh, washed and dried blueberries are my preference. Frozen blueberries can be used, but reduce to ¾ cup/113g - do not thaw them - and they will likely add more color to the batter.
Muffins will stay fresh covered at room temperature for 1-2 days, then transfer to the refrigerator for up to one week. Blueberry oat muffins also freeze well in an airtight container for up to three months.
*Recipe adapted from Sally's Baking Addiction Blueberry Oatmeal Muffins

Nutrition

Serving: 1 muffin | Calories: 190kcal | Carbohydrates: 25g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 215mg | Potassium: 88mg | Fiber: 2g | Sugar: 10g | Vitamin A: 264IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1mg

Simple Lemon Blondies

Lemon blondies {aka lemon brownies} are a quick and simple to make dessert.  They mix in one bowl, are loaded with lemon zest and bake up with a chewy and brownie-like texture.  The sweet lemon glaze adds another layer of flavor making this easy recipe perfect for lemon lovers!

stack of lemon blondies with the top one missing a bite

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

As a busy mama and self taught baker, I find blondie bars super simple to make when you don’t have a lot of time. I have been baking cookie bars for several decades now and I love how quick and easy they are to create. Like lemon bar cookies and lemon cookies, this blondie recipe is the right balance of a little sweet and a little tart.

Much like my raspberry blondies, strawberry blondies and blueberry blondies, you will love the soft and fudgy texture and the fact that the blondies mix up in one bowl without a mixer.  Slice them into small squares or larger bars, you can't go wrong either way!

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stack of blondies with white flowers in the background and lemon slices in the foreground

🍋 ingredient 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 lemon blondies
  • Lemons ~ for the best flavor, use fresh lemons {washed and dried} for the zest and lemon juice. Lemon zest provides a ton of flavor without adding extra liquid to the blondie recipe.  Squeeze the lemons for the fresh juice after you have zested them {this Microplane zester is my favorite!} . Typically one medium-large lemon will yield one tablespoon of zest and about 2-3 tablespoons of juice.
  • Sugar ~ granulated or white sugar is needed to help the blondie bars shine with lemon flavor, while confectioners’ sugar adds to the soft texture.  Confectioners’ or powdered sugar is also needed for the lemon glaze.  I don’t sift mine, but if you want a super smooth icing, feel free to do so.

💭 Are these the same as lemon bars?

No, lemon bars are different.  My Mom’s lemon bars have a shortbread cookie crust with a soft lemon curd topping.  This lemon blondies recipe has a texture more like a fudgy brownie and does not use lemon curd.

🥣 how to make easy blondies from scratch

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

sugars and melted butter whisked together in a glass bowl

For the lemon blondies: In a medium to large bowl, whisk together the melted butter, granulated sugar, confectioners' sugar and kosher salt until well combined. The mixture will get thick and it should take about 1 minute.

eggs, vanilla, lemon juice, sugars and butter mixed together in a glass bowl

Then add the eggs and vanilla. Scrape up and down the bowl as needed and whisk until combined, about 1 minute. Now add the lemon juice and lemon zest and whisk until well combined.

lemon blondies batter in a bowl with a spatula

Next add the all-purpose flour and mix until the batter fully comes together.

unbaked blondie batter in a parchment lined baking pan

Drop the batter {it’s thick} into the prepared baking pan and smooth to an even layer.

baked lemon blondies in a parchment lined baking pan

Bake until the edges have barely browned and a tester in the center comes out with just a few moist crumbs. It will be very light in color. For a gooey texture, bake for 15 minutes. Allow to cool in the pan on a wire cooling rack.

glazed lemon squares on parchment paper with lemon slices, a knife and glass of milk

For the lemon icing: add the confectioners' sugar and lemon zest to a bowl and stir to combine. Then add the 2 tablespoons of lemon juice and stir until a thick glaze forms. Smooth the icing over the cooled blondies and allow to set.

👩🏻‍🍳 tips for the best blondies or brownies

I know I am a broken record here, but measure your ingredients correctly.  Measure the flour with he spoon and level method, fluff the flour in it’s container, then spoon into a measuring cup and level it off with the flat side of a knife. For less dishes to wash, use a food scale and skip the measuring cups! This is the scale that I use and love. 

This recipe for lemon blondies makes chewy and fudgy blondies.  To create this texture, be sure to not over mix the batter and don’t over bake the blondies! No one likes a dry blondie. It's better to err on the side of less done than over done. The blondies will firm up and continue to cook as they cool. If you like a more gooey center, bake the blondies a minute or two less.

For the best blondies, 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 a glass pan, it’s recommended to lower the temperature by 25°F and bake for a few minutes longer.

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.  

If you need to speed up the cooling process, once the blondies have cooled enough that you can pick up the pan with your bare hands, place the pan in the refrigerator to cool completely.

🫙 how to store

Lemon blondies will stay fresh in an airtight container at room temperature for up to 3 days. They can also be stored in an airtight container in the refrigerator for up to 5 days. Serve chilled or at room temperature, my testers preferred room temperature.

They also freeze well for up to three months; allow to defrost before serving. The icing can get a little "wet" after defrosting, you can lightly pat with a paper towel to absorb any of the moisture before serving, but it does not affect the taste.

tall stack of lemon blondies with baby's breath flowers

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these Lemon Blondies. 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 lemon blondies with the top one missing a bite
Print Recipe
5 from 2 votes

Simple Lemon Blondies

Lemon blondies (aka lemon brownies) are a quick, one-bowl dessert with lemon zest, a chewy texture, and a sweet lemon glaze, perfect for lemon lovers!
Prep Time5 minutes
Cook Time18 minutes
Cooling Time1 hour
Total Time1 hour 23 minutes
Course: Bars and Brownies
Cuisine: American
Keyword: blondie bars, blondies, lemon, lemon brownies
Servings: 16 bar cookies
Calories: 164kcal
Author: Tasia

Ingredients

Lemon Blondies

  • ½ cup unsalted butter melted (113g)
  • ½ cup granulated sugar (100g)
  • ½ cup confectioners' sugar (60g)
  • ¼ teaspoon kosher salt
  • 2 large eggs room temperature
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon lemon juice (15mL)
  • 2 tablespoons lemon zest from 2 large lemons
  • 1 ¼ cup all-purpose flour (157g)

lemon icing

  • 1 cup confectioners' sugar (120g)
  • 1 tablespoon lemon zest from 1 large lemon
  • 2 tablespoons lemon juice (30mL)

Instructions

  • Preheat oven to 350°F and line a 8x8 baking pan with parchment paper.
  • For the lemon blondies: In a medium to large bowl, whisk together the melted butter (½ cup/113g), granulated sugar (½ cup/100g), confectioners' sugar (½ cup/60g) and kosher salt (¼ teaspoon) until well combined. The mixture will get thick and it should take about 1 minute.
  • Then add the eggs (2 large) and vanilla (1 teaspoon). Scrape up and down the bowl as needed and whisk until combined, about 1 minute.
  • Now add the lemon juice (1 tablespoon/15mL) and lemon zest (2 tablespoons/from 2 large lemons) and whisk until well combined.
  • Next add the all-purpose flour (1 ¼ cup/157g) and mix until the batter fully comes together.
  • Drop the batter (it’s thick) into the prepared baking pan and smooth to an even layer.
  • Bake for 15-18 minutes or until the edges have barely browned and a tester in the center comes out with just a few moist crumbs. It will be very light in color. For a gooey texture, bake for 15 minutes. Allow to cool in the pan on a wire cooling rack.
  • For the lemon icing: add the confectioners' sugar (1 cup/120g) and lemon zest (1 tablespoon/from 1 large lemon) to a bowl and stir to combine. Then add the 2 tablespoons of lemon juice and stir until a thick glaze forms. If necessary at ½ teaspoon more juice at a time until a thick icing consistency forms.
  • Smooth the icing over the cooled blondies and allow to set.
  • Then use the parchment to pull the bars out of the pan and cut into desired sizes.

Notes

Lemon blondies will stay fresh in an airtight container at room temperature for up to 3 days. They can also be stored in an airtight container in the refrigerator for up to 5 days. Serve chilled or at room temperature. They also freeze well for up to three months; allow to defrost before serving. The icing can get a little "wet" after defrosting, you can lightly pat with a paper towel to absorb any of the moisture before serving, but it does not affect the taste.
I recommend a light colored metal baking pan. If baking in a glass pan, it’s recommended to lower the temperature by 25°F and the bake time will also increase.

Nutrition

Serving: 1 bar | Calories: 164kcal | Carbohydrates: 25g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 46mg | Potassium: 25mg | Fiber: 0.4g | Sugar: 17g | Vitamin A: 208IU | Vitamin C: 3mg | Calcium: 8mg | Iron: 1mg

Old Fashioned Oatmeal Cream Pie Cookies

These oatmeal cream pie cookies sandwich a marshmallow fluff buttercream filling between two soft oatmeal cookies. They are the grown up, homemade version of Little Debbie oatmeal creme pies.

pile of oatmeal cream pie cookies on a parchment lined baking sheet with milk and white flowers in the background

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

Get ready to be transported back in time. Oatmeal sandwich cookies are about as nostalgic as it gets! Whether you had them in your lunch box, at a friend's house or as a special after-school treat, oatmeal cream pies are sure to bring back some good memories!

For this cream pies recipe, the soft oatmeal cookies are made without molasses and are stuffed with the best marshmallow fluff filling without cream cheese.

They are simple to make and the cookies are made with cold butter. The cookie dough does not need to chill either. You'll be sinking your teeth into this old fashioned nostalgic treat in no time!

Given the popularity of my brown butter oatmeal cookies and coconut oatmeal cookies, I know ya'll like oatmeal cookies. While the filling doesn't bake into the middle of the cookies like my sugar cookie sandwiches, I know you will still find this recipe easy to prepare.

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oatmeal cream pie cookie on it's side in a pile showing the filling with milk in the background

🍪 ingredient 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 oatmeal cookies
marshmallow fluff buttercream filling ingredients

Oats ~ in the testing of these cookies, people preferred the texture and softness that the cookies have with quick oats. If you only have rolled oats, give them a quick blitz in a food processor or high-powered blender to create smaller oat pieces.

Brown sugar ~ dark brown sugar is preferred for the best sandwich cookies. It adds more moisture and chewiness to the oatmeal cookies. If you don't have it, feel free to use light brown sugar.

Marshmallow fluff ~ this store bought ingredient is important for the cream filling to have a similar taste to Little Debbie's creme pies. If you don't have marshmallow fluff, a vanilla buttercream or meringue filling can be used.

👩🏻‍🍳 how to make

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

cold butter and salt beaten together in a mixing bowl

In a stand mixer with the paddle attachment beat the cold and cubed butter and kosher salt on medium-high until softened. Scrape up and down the bowl.

brown sugar beaten into butter in a mixing bowl

Then add the dark brown sugar and mix on low until incorporated, then turn up to medium-high and beat until light and fluffy. Stop and scrape the bowl at least once during this time.

cookie batter after eggs have been added

Scrape down the bowl and add pure vanilla extract and the eggs, one at a time, mixing on medium until combined. Scrape up and down the bowl again.

With the mixer on low, add the baking soda and cinnamon and mix on low until fully combined. Then add half of the all-purpose flour and half of the quick oats and blend until a few large streaks of flour/oats remain.  Scrape up and down the bowl. Add in the remaining flour and oats and mix on low until just combined.

oatmeal cookie dough on parchment lined baking sheet

Using a cookie scoop, place cookie dough on prepared baking sheet, spacing about 2 inches apart. {I use a size 30 scoop, a little more than 2 tablespoons}. Lightly press down on each cookie dough ball to flatten.

baked cookies on a cooling rack

Bake 9-12 minutes, until edges are lightly browned, but centers still look soft and unset. If desired, use a large circular biscuit cutter to "scoot" the cookies into perfect rounds when they are hot from the oven.

Allow to cool on the pan for 5 minutes and then transfer to a cooling rack to cool completely.

🥣 how to make the marshmallow cream filling

Using a stand mixer with the paddle attachment or a hand mixer, combine the room temperature butter and a pinch of kosher salt.

butter, vanilla and confectioners sugar beaten together in a mixing bowl

Scrape up and down the bowl and add the confectioners' sugar and vanilla and beat on low until the sugar is combined, then increase the speed to high and beat until light and fluffy.

marshmallow frosting in a mixing bowl

Then scrape up and down the bowl again and add the marshmallow fluff and beat on medium another minute until combined and fluffy.

oatmeal sandwich cookies with marshmallow fluff filling on half the cookies

To assemble the sandwich cookies: take about 2 tablespoons of filling {I use a size 30 scoop} and place on the bottom of a cooled cookie. Then sandwich a second cookie on top with the bottom facing down.

💬 questions about these oatmeal sandwich cookies

can I make them into ice cream sandwiches?

Yes! The oatmeal cookies are nice and soft and would make a great option for ice cream sandwiches. I recommend using a store bought ice cream. Homemade ice cream is often softer and doesn't hold up as well in ice cream sandwiches.

can I make smaller sandwich cookies?

Yes, this recipe makes large cookies. See the recipe card below for how to create a smaller oatmeal cream pie.

🫙 how to store

Cookies stay fresh in an airtight container at room temperature for up to 2 days. They can also be stored in an airtight container in the refrigerator for up to 5 days.

Oatmeal cream pies can also be frozen; store in an airtight container for up to 2 months.

oatmeal cream pie cookies lined on a parchment baking pan with a glass of milk

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these Oatmeal Cream Pie 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

Yield: 11 sandwich cookies*

Old Fashioned Oatmeal Cream Pie Cookies

pile of oatmeal cream pie cookies on a parchment lined baking sheet with milk and white flowers in the background

These oatmeal cream pie cookies sandwich a marshmallow fluff buttercream filling between two soft oatmeal cookies. They are the grown up, homemade version of Little Debbie oatmeal creme pies.

I highly recommend using weight {metric} measurements when available for more accuracy and the best results.

Prep Time 15 minutes
Bake Time 12 minutes
Total Time 27 minutes

Ingredients

  • 1 cup unsalted butter, cold and cubed (226g)
  • ½ teaspoon kosher salt
  • 1 cup dark brown sugar, firmly packed (200g)
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 ½ cups all-purpose flour (188g)
  • 2 cups quick oats (212g)

cream pie filling

  • ½ cup unsalted butter, room temperature (113g)
  • 1 cup confectioners' sugar (120g)
  • 1 teaspoon vanilla
  • 7 ounces marshmallow fluff (198g)

Instructions

  1. Preheat oven to 350°F and prepare baking sheet pans with parchment paper or silicone baking mats.
  2. In a stand mixer with the paddle attachment beat the cold and cubed butter (1 cup/226g) and kosher salt (½ teaspoon) on medium-high (speed 6 on KitchenAid) until softened, about 1-2 minutes. Scrape up and down the bowl.
  3. Then add the dark brown sugar (1 cup/200g) and mix on low until incorporated, then turn up to medium-high and beat until light and fluffy, about 2-3 minutes. Stop and scrape the bowl at least once during this time.
  4. Scrape down the bowl and add pure vanilla extract (2 teaspoons) and the eggs (2 large), one at a time, mixing on medium (speed 4) until combined, about 30-45 seconds per egg. Scrape up and down the bowl again.
  5. With the mixer on low, add the baking soda (1 teaspoon) and cinnamon (1 teaspoon) and mix on low for about 15-30 seconds, until fully combined. Then add half of the all-purpose flour (total amount of flour 1 ½ cups/188g) and half of the quick oats (total amount 2 cups/212g) and blend until a few large streaks of flour/oats remain.  Scrape up and down the bowl. 
  6. Add in the remaining flour and oats and mix on low until just combined.
  7. Using a cookie scoop, place cookie dough on prepared baking sheet, spacing about 2 inches apart. (I use a size 30 scoop, a little more than 2 tablespoons. Each cookie dough ball weighs 39g). Lightly press down on each cookie dough ball to slightly flatten.
  8. Bake 9-12 minutes, until edges are lightly browned, but centers still look soft and unset.
  9. If desired, use a large circular biscuit cutter to "scoot" the cookies into perfect rounds when they are hot from the oven. Allow to cool on the pan for 5 minutes and then transfer to a cooling rack to cool completely.
  10. For the marshmallow cream filling: using a stand mixer with the paddle attachment or a hand mixer, combine the room temperature butter (½ cup/113g) and a pinch of kosher salt on medium-high for 2 minutes. Scrape up and down the bowl and add the confectioners' sugar (1 cup/120g) and vanilla (1 teaspoon) and beat on low until the sugar is combined, then increase the speed to high (speed 8 on KitchenAid) and beat until light and fluffy, about 2-3 minutes. Then scrape up and down the bowl again and add the marshmallow fluff (7 ounces/198g) and beat on medium another minute until combined and fluffy.
  11. To assemble the sandwich cookies: take about 2 tablespoons of filling (I use a size 30 scoop) and place on the bottom of a cooled cookie. Then sandwich a second cookie on top with the bottom facing down.

Notes

If using salted butter, omit the kosher salt.

If you only have table salt, start with half the amount.

For smaller oatmeal sandwich cookies, use about 1 tablespoon/20g of dough per cookie. The smaller cookies will bake faster, I would check them at 7 minutes of bake time.

Cookies stay fresh in an airtight container at room temperature for up to 2 days or in an airtight container in the refrigerator for up to 5 days. Oatmeal cream pies can also be frozen; store in an airtight container for up to 2 months.

Nutrition Information:

Yield:

11

Serving Size:

1
Amount Per Serving: Calories: 506Total Fat: 27gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 100mgSodium: 240mgCarbohydrates: 62gFiber: 2gSugar: 37gProtein: 5g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

Did you make this recipe?

Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

© Tasia
Cuisine: American / Category: Cookies

Fluffy Cookies and Cream Cake

Cookies and cream cake combines a moist white cake with the irresistible taste of chocolate sandwich cookies. With a chocolate cookie crust, fluffy vanilla cake and a frosting that tastes like the filling in Oreo cookies. You'll love how quickly this easy recipe comes together. Perfect as a birthday cake or for any celebration!

slice of cookies and cream cake on a plate with a piece on a fork and milk in the background

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

If I have learned anything over my 25+ years of baking, it's that people love the cookies and cream flavor! AKA Oreos, chocolate sandwich cookies or Joe-Joe's. From cookie bars to donuts, cookies and cinnamon rolls, it's a flavor my family can't get enough of.

This simple snack cake recipe takes a fluffy and moist vanilla cake and stuffs it with chocolate sandwich cookie pieces. The frosting is like the one on top of my Oreo pound cake. It tastes like the filling in Oreo cookies!

My recipe is different than many others. The ultimate cookies and cream cake sits on top of a cookie crust similar to the graham crust in my banoffee cake. This gives another layer of cookies and cream flavor. Easy to make {hello one layer cake!} and yet impressive enough that people will think you worked much harder than you did to make it!

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slice of cookies and cream cake on it's side showing cookie layer, fluffy oreo stuffed vanilla cake and Oreo filling frosting

🛒 ingredient 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 cookies and cream cake
  • Chocolate sandwich cookies ~ use your favorite brand, whether it's Oreos, Back to Nature, Trader Joe's Joe-Joe's or your favorite store brand. Each brand can have a slightly different weight and being off a few grams won't make a big difference in this recipe. As long as the cookies are standard size, use the number of cookies listed.
  • Sugars ~ granulated sugar is used in the vanilla cake and it's a little less than a traditional cake. When I tested with more sugar, the cake was too sweet with the addition of the cookies and frosting. Confectioners' sugar, aka powdered or icing sugar is used in the frosting. I don't sift mine, but if you want a super smooth frosting you can.
  • Milk, eggs and sour cream ~ you will get the best moist and tender cake texture if these ingredients are at room temperature. Depending on the temperature of your kitchen, pull them out 1 - 2 hours prior to baking the cake. Full fat sour cream will give the best results. I use 1% milk, but 2% or whole milk will also work.

🍰 how to make this easy cake recipe

Preheat oven to 350°F and prepare an 8x8 baking pan with parchment paper. Set aside.

For the chocolate cookie crust: Crush the chocolate sandwich cookies into fine crumbs in a food processor or in a zip-top bag with a rolling pin. Then add the melted butter and mix until well combined.

creamed butter, salt and sugar in a mixing bowl

In a stand mixer with the paddle attachment {or using a hand-held mixer}, cream together the unsalted butter, granulated sugar and kosher salt. Cream until light, about 3 minutes. Scrape the bowl at least once during the creaming process.

cake batter after eggs have been added

Scrape up and down the bowl and add the eggs one at a time, scraping the bowl after the first egg and add the vanilla with the second egg, mixing until combined, about 1-2 minutes.

cake batter looking slightly curdled after the addition of sour cream and eggs

Now scrape the bowl again and add the sour cream, baking powder and baking soda and mix on medium until combined about 30-60 seconds. The mixture can look a little curdled at this point, but don't let it worry you.

cake batter in a mixing bowl showing some large streaks of flour before the milk is added

With the mixer on low slowly add the flour and mix until some large streaks of flour remain. Scrape up and down the bowl.

chocolate sandwich cookie pieces over cake batter in a mixing bowl with a spatula

Then with the mixer on low, slowly drizzle in the milk mixing until the batter just comes together. Use a spatula to do a final stir while you fold in the chopped/broken chocolate sandwich cookies.

oreo cookie crust in a parchment lined baking tin

Press the cookie crust firmly into the bottom of a parchment lined 8x8 baking pan.

cookies and cream cake batter over cookie crust in a parchment lined baking pan

Pour/spread the batter over the cookie crust and place the cake in the preheated oven.

baked cake in baking pan

Bake for about 30-35 minutes or until a cake tester comes out with just a few moist crumbs.

Allow the cake to cool in the pan on a wire cooling rack. Once the cake is cool, use the parchment to remove the cake from the pan.

👩🏻‍🍳 how to make an Oreo filling frosting

melted butter, confectioners' sugar and vanilla in a mixing bowl

Combine the confectioners' sugar with the melted butter, vanilla extract and whipping cream in a mixing bowl with a stand mixer or handheld mixer.

creamy vanilla cream frosting in a mixing bowl

Start on low and once combined, increase the speed to medium-high and beat until it reaches a thick fluffy frosting.

Now fold in 3 - 4 crumbled chocolate sandwich cookies, if desired. Spread the frosting over the top of the cake and serve.

oreo filling frosting over top of cake on a cutting board with an off-set spatula

💬 questions about this homemade cake

can I bake this cake in a different pan?

Yes, a 9-inch round cake pan can be used with no changes to the recipe.

The cake recipe can also be doubled and baked as a 9x13 sheet pan. The bake time should be similar.

can I make this sheet cake a layer cake?

Yes, double the recipe and split the batter between two 9-inch round cake pans. I would use the Oreo filling frosting in between the layers and then cover and decorate with a chocolate buttercream or vanilla buttercream.

🫙 how to store

Cake can be stored in an airtight container at room temperature for 3-4 days.

The cookies and cream 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.

This cookies and cream cake tastes best at room temperature.

oreo cookie crusted cake on a baking pan showing the vanilla crumb

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make this Cookies and Cream 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!

📖 recipe

Yield: 9 -12 servings

Fluffy Cookies and Cream Cake

slice of cookies and cream cake on a plate with a piece on a fork and milk in the background

This easy-to-make cookies and cream cake features a moist white vanilla cake, chocolate cookie crust and frosting that tastes like Oreo filling!

I highly recommend using weight {metric} measurements when available for more accuracy and the best results.

Prep Time 15 minutes
Bake Time 35 minutes
Total Time 50 minutes

Ingredients

cookie crust

  • 20 chocolate sandwich cookies, crushed to fine crumbs (260g)
  • ¼ cup unsalted butter, melted (57g)

cookies and cream cake

  • ½ cup unsalted butter, room temperature (113g)
  • ¾ cup granulated sugar (150g)
  • ½ teaspoon kosher salt
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract (5mL)
  • ¼ cup full-fat sour cream, room temperature (60g)
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 ½ cups all-purpose flour (188g)
  • ½ cup milk*, room temperature (120mL)
  • 5 whole chocolate sandwich cookies, chopped (65g)

vanilla cream frosting

  • 2 cups confectioners' sugar (240g)
  • 4 tablespoons unsalted butter, melted (57g)
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons whipping cream***(30mL)

Instructions

    1. Preheat oven to 350°F and prepare an 8x8** baking pan with parchment paper. Set aside.
    2. For the chocolate cookie crust: Crush the chocolate sandwich cookies (20 cookies/260g) into fine crumbs in a food processor or in a zip-top bag with a rolling pin. Then add the melted butter (¼ cup/57g) and mix until well combined. Press firmly into the bottom of a parchment lined 8x8 baking pan and set aside.
    3. In a stand mixer with the paddle attachment (or using a hand-held mixer), cream together the unsalted butter (½ cup/113g), granulated sugar (¾ cup/150g) and kosher salt (½ teaspoon). Start on low and once incorporated increase to medium-high (6 on a KitchenAid) and cream until light, about 3 minutes. Scrape the bowl at least once during the creaming process.
    4. Scrape up and down the bowl and add the eggs one at a time (2 large total), scraping the bowl after the first egg and add the vanilla (1 teaspoon) with the second egg, mixing on medium-high until combined, about 1-2 minutes.
    5. Scrape the bowl again and add the sour cream (¼ cup/60g), baking powder (1 ½ teaspoons) and baking soda (¼ teaspoon) and mix on medium (speed 4 on KitchenAid) until combined about 30-60 seconds. The mixture can look a little curdled at this point, but don't let it worry you.
    6. With the mixer on low (stir on KitchenAid) slowly add the flour (1 ½ cups/188g) and mix until some large streaks of flour remain. Scrape up and down the bowl.
    7. Then with the mixer on low, slowly drizzle in the milk (½ cup/120mL) mixing until the batter just comes together. Use a spatula to do a final stir while you fold in the chopped/broken chocolate sandwich cookies (5 whole cookies/65g).
    8. Pour/spread the batter over the cookie crust and place the cake in the preheated oven.
    9. Bake for about 30-35 minutes or until a cake tester comes out with just a few moist crumbs. Allow the cake to cool in the pan on a wire cooling rack.
    10. Once the cake is cool, use the parchment to remove the cake from the pan.
    11. For the vanilla cream frosting: combine the confectioners' sugar (2 cups/240g) with the melted butter (4 tablespoons/57g), vanilla extract (1 teaspoon) and whipping cream (2 tablespoons) in a mixing bowl with a stand mixer or handheld mixer. Start on low and once combined, increase the speed to medium-high and beat until it reaches a thick fluffy frosting. Fold in 3 - 4 crumbled chocolate sandwich cookies, if desired.
    12. Spread the frosting over the top of the cake and serve.

Notes

*I use 1% milk, but 2% or whole milk can also be used.

**The cake can also be baked in a 9-inch round. If using a 9-inch round, butter the pan, line with parchment paper and butter again.

***Whipping cream can be substituted with half and half or whole milk.

You can double the recipe and bake the cake in a 9x13 pan for a full sheet cake. Or double the recipe and bake in two 9-inch rounds to create a layer cake.

Cake can be stored in an airtight container at room temperature for 3-4 days. The cookies and cream cake can also be frozen; wrap tightly in plastic wrap and then place in an airtight container or zip-top bag in the freezer for up to 2 months. Allow to defrost and come to room temperature before serving. The cake tastes best at room temperature.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 478Total Fat: 24gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 81mgSodium: 237mgCarbohydrates: 60gFiber: 1gSugar: 41gProtein: 6g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

Did you make this recipe?

Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

© Tasia
Cuisine: American / Category: Cakes and Cupcakes

Peanut Butter Pretzel Pie

This peanut butter pretzel pie has a light and fluffy filling. It is a simple pie to make ahead and is always a crowd pleaser! The pretzel graham cracker crust can be frozen instead of baked making it a no-bake dessert, if desired.

This post was originally published in June of 2019 and has been updated with helpful information and new photos. The recipe remains the same.

slice of peanut butter pretzel pie on a plate with a fork and a bowl of peanuts and fresh flowers in the background

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

You may remember that I spent my early 20's working on cruise ships. During my sailing adventures, I spent multiple summers cruising to Alaska. The Land of the Midnight Sun will always hold a special place in my heart. This no-bake pie recipe comes from a restaurant we used to visit called Kay's Kitchen.

I tinkered with the recipe over the years, making it my own. This peanut butter pie is simple to make and sits on top of a pretzel graham cracker crust, like my margarita pie. The pie is thick, with a creamy and silky texture that is complimented by the slightly salty crust. The sweet and salty combo that is also used in my peanut butter pretzel caramel brownies.

My peanut butter pie is different than many others as it is made without Cool Whip and without pudding.

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cut slices of peanut butter pretzel pie on a cake stand with flower and utensils in the background

🛒 ingredient notes and substitutions

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

peanut butter pretzel pie ingredients
  • Pretzels ~ I tested this recipe with an all pretzel crust as well as using graham crackers with pretzels. My taste testers loved the pretzel and graham combo! Kay's recipe used an all graham cracker crust, so feel free to use your favorite.
  • Graham crackers ~ crushed to crumbs. Since it can be a challenge to figure out how many graham crackers equal a cup of crumbs, use 8 full sheets of crackers.
  • Peanut butter ~ Kay's recipe uses crunchy peanut butter, my family prefers a smooth filling, so I use creamy peanut butter; either one works! You will want to use a shelf stable peanut butter like Skippy or Jif as as a natural peanut butter could separate and turn the pie into an oily mess.
  • Cream cheese ~ this needs to be room temperature. A full-fat cream cheese will give you the best structure and texture to the no bake filling and should be in brick form.
  • Confectioners' sugar ~ also known as powdered sugar is used to create a stabilized whipped cream to give the peanut butter pie the right texture. Kay's recipe used cool whip, feel free to substitute it; she used 1 ½ containers.
  • Milk ~ 1% milk is what I use, but 2% or whole can be substituted.
  • Heavy whipping cream ~ The heavy cream needs to be COLD when you whip it for the homemade whipped cream. I use my hand mixer, but a stand mixer or a cold bowl and a whisk {and some good arm strength!} will also work. I prefer heavy cream or heavy whipping cream with a minimum of 36% fat for the peanut butter filling. A whipping cream {typically 30% fat} can be substituted.
  • Milk chocolate ~ for the chocolate ganache drizzle. I get the best results when I use a chopped chocolate bar instead of chocolate chips.

👩🏻‍🍳 expert tips

To quickly soften cream cheese: place the unopened packages of cream cheese into a warm bowl of water and completely submerge them. Allow it to sit for about 15 minutes and the cream cheese should be softened. If the package is opened, place it in a sealed zip-top bag before placing in water.

Use full-fat brick cream cheese. Light cream cheese or cream cheese in a tub won't yield the same result.

Use a shelf stable peanut butter for the best light and fluffy filling.

🥨 how to make the pretzel graham cracker crust

Preheat oven to 350°F/177°C, only if baking the pretzel graham crust.

crushed graham crackers and pretzels in the bowl of a food processor

In a food processor, crush pretzels and graham crackers until fine crumbs.

pretzel graham crust in the bowl of a food processor

Add the melted butter and pulse until the mixture looks like wet sand.

tiny saucepan pressing crust into a springform pan

Finally, press the mixture into the bottom of a 9-inch spring form pan.

Alternately, you can place pretzels and graham crackers in a zip-top bag and crush with a rolling pin or mallet and then mix in melted butter.

Line the bottom of the springform pan with parchment paper, if you want to remove the pie from the pan bottom. If baking, place the pan on top of a sheet pan and bake for 8-10 minutes. {The sheet pan keeps any leaking butter from dripping onto the bottom of your oven}. If not baking the crust, place it in the freezer to firm up while making the filling.

🥧 how to make peanut butter pie without cool whip

While the crust cools or chills, make the filling.

Prepare whipped cream using a stand mixer with the whisk attachment or a hand held mixer. Then move the whipped cream to another bowl.

cream cheese and peanut butter beaten together in a mixing bowl

Using a stand mixer with the paddle attachment or a hand held mixer {no need to wash the bowl you used for the whipped cream}, mix the peanut butter and cream cheese on medium-high until well blended and smooth and creamy. You will want to stop and scrape up and down the bowl one time during the mixing.

peanut butter filling after milk and vanilla has been added in a mixing bowl

Slowly add the confectioners' sugar on low. Then stop and scrape the bowl and slowly add the milk. Mix on medium until well combined.

homemade whipped cream being folded into peanut butter cream cheese mixture

Add half the whipped cream into the peanut butter filling and fold it in with a rubber spatula by hand until combined. Then add the remaining whipped cream and gently fold it in.

pie filling smoothed into springform pan

Now pour/spoon the filling into the cooled or chilled pretzel graham crust, cover and freeze for a minimum of 4 hours and up to 24, then transfer to the refrigerator. You can remove the side of the springform pan after the pie is frozen.

Once the peanut butter pretzel pie has chilled, garnish with a chocolate ganache drizzle and more peanuts and pretzels. Then slice and serve.

💡 variations to make it your own

  • For an all pretzel crust, replace the graham crackers with pretzels.
  • With an Oreo crust, use the crust from this white chocolate cranberry tart.
  • For a peanut butter crust, use Nutter Butter cookies; you will need 9 - 10 cookies.
  • Make into peanut butter pie squares by using a 9x9 baking tin instead of making in a springform pan.
  • Use a caramel sauce instead of chocolate ganache for the topping.

🫙 how to store

Store any leftover peanut butter pretzel pie in the refrigerator for up to 5 days or in the freezer for up to one month. To freeze, wrap the chilled pie in one layer of plastic wrap and then a layer of aluminum foil. Then place it in a zip-top bag or airtight container.

Serve the no-bake pie frozen, chilled or at room temperature.

inside look at fluffy and light filling of pie set on a parchment lined plate

Remember to snap a picture and tag me on Instagram if you make this Easy Peanut Butter Pretzel Pie. 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

Yield: 16 slices

Easy Peanut Butter Pretzel Pie

slice of peanut butter pretzel pie on a plate with a fork and a bowl of peanuts and fresh flowers in the background

This peanut butter pretzel pie has a light and fluffy filling. It is a simple pie to make ahead and is always a crowd pleaser! The pretzel graham cracker crust can be frozen instead of baked making it a no-bake dessert, if desired.

I highly recommend using weight {metric} measurements when available for more accuracy and the best results.

Prep Time 15 minutes
Bake Time 10 minutes
Chill Time 4 hours
Total Time 4 hours 25 minutes

Ingredients

for the crust*:

  • 1 cup pretzels (60g)
  • 1 cup graham crackers (about 8 full sheets/120g)
  • 6 tablespoons unsalted butter, melted (85g)

for the filling:

  • 2 cups peanut butter (creamy or crunchy/500g)
  • 16 ounces cream cheese, room temperature (452g)
  • 2 cups confectioners' sugar (240g)
  • 6 tablespoons milk (90mL)

for the whipped cream:

  • 2 cups heavy whipping cream
  • ¾ cup confectioners' sugar (90g)
  • 1 teaspoon pure vanilla extract

garnish

  • 2 ounces milk chocolate, chopped small (56g)
  • 2 tablespoons heavy whipping cream
  • crushed peanuts and pretzels

Instructions

  1. Preheat oven to 350°F/177°C, only if baking the pretzel graham crust.
  2. In a food processor, crush pretzels (1 cup/60g) and graham crackers (1 cup/about 8 full sheets/120g) until fine crumbs. Add the melted butter (6 tablespoons/85g) and pulse until the mixture looks like wet sand. Alternately, you can place pretzels and graham crackers in a zip-top bag and crush with a rolling pin or mallet and then mix in melted butter.
  3. Press mixture into the bottom of a 9-inch spring form pan. Line the bottom of the pan with parchment paper if you want to remove the pie from the If baking, place the pan on top of a sheet pan and bake for 8-10 minutes. (The sheet pan keeps any leaking butter from dripping onto the bottom of your oven)
  4. If not baking the crust, place it in the freezer to firm up while making the filling.
  5. While the crust cools or chills, make the filling.
  6. Prepare whipped cream using a stand mixer with the whisk attachment or a hand held mixer. Whip the cold heavy whipping cream (2 cups/480mL), confectioners' sugar (¾ cup/90g) and vanilla (1 teaspoon) on medium-high (speed 6 on KitchenAid) until medium to stiff peaks form, approximately 2-4 minutes. Move the whipped cream to another bowl.
  7. Using a stand mixer with the paddle attachment or a hand held mixer (no need to wash the bowl you used for the whipped cream), mix the peanut butter (2 cups/500g) and cream cheese (16 ounces/452g) on medium-high (speed 6 on KitchenAid) until well blended and smooth and creamy, about 2-3 minutes. You will want to stop and scrape up and down the bowl one time during the mixing. Slowly add the confectioners' sugar (2 cups/240g) on low. Then stop and scrape the bowl and slowly add the milk (6 tablespoons/90mL). Mix on medium (speed 4) until well combined, about 1 minute.
  8. Add half the whipped cream into the peanut butter filling and fold it in with a rubber spatula by hand until combined. Then add the remaining whipped cream and gently fold it in.
  9. Pour/spoon the filling into the cooled or chilled pretzel graham crust, cover and freeze for a minimum of 4 hours and up to 24, then transfer to the refrigerator. You can remove the side of the springform pan after the pie is frozen.
  10. For the chocolate drizzle/garnish: add 2 ounces/56g of chopped milk chocolate and 2 tablespoons/1 ounce of heavy cream to a heat proof metal or glass bowl and place over the top of a pan of simmering water, being careful to not have the bottom of the bowl touch the hot water.  Then stir until all the chocolate is melted. Use a spoon to drizzle the chocolate over the top of a completely chilled pie or place the melted chocolate into a zip-top bag and snip off a tiny corner with scissors to drizzle the chocolate ganache. Sprinkle the outer edge of the peanut butter pie with crushed peanuts and pretzels.

Notes

*I like to bake the crust as I feel like it helps keep the crust more intact. You can skip the baking of the crust and it will still turn out just fine! The crust will be a little more crumbly.

This is a really hefty peanut butter pie! If you'd prefer a smaller pie; keep the crust the same, but half the rest of the recipe.

A natural peanut butter is not ideal for this recipe, a processed creamy peanut butter such as Jif or Skippy will work best.

Use full-fat brick cream cheese for the best results.

I use 1% milk in the peanut butter filling, but 2% or whole milk will also work.

Heavy whipping cream or heavy cream that has a minimum of 30% fat content can be used.

Serve frozen, chilled or at room temperature.

Store any leftover peanut butter pretzel pie in the refrigerator for up to 5 days or in the freezer for up to one month. To freeze, wrap the chilled pie in one layer of plastic wrap and then a layer of aluminum foil. Then place it in a zip-top bag or airtight container.

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 572Total Fat: 43gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 77mgSodium: 343mgCarbohydrates: 39gFiber: 2gSugar: 26gProtein: 11g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

Did you make this recipe?

Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

© Tasia
Cuisine: American / Category: Pies and Tarts

Recipe shared with Full Plate Thursday, Weekend Potluck and Meal Plan Monday

Brown Butter Chocolate Chipless Cookies

Brown butter chocolate chipless cookies are an easy drop cookie recipe.  They bake up thick, soft and chewy with slightly crisp edges.  The brown butter, dark brown sugar and vanilla give them the best flavor profile!

chocolate chipless cookie leaning up against a glass of milk with more cookies piled around

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As a busy mom with decades of cookie baking behind me, I love a quick and easy cookie recipe! I know I’ve mentioned before that chocolate isn’t always my favorite.  As a teenager I would make the Better Homes and Garden’s chocolate chip cookies without the chocolate chips {does anyone else remember baking from the red and white checkered cookbook?} But I’ve taken my melted butter cookie technique and improved the flavor and texture of these non chocolate cookies by using brown butter and extra vanilla.   

These chocolate chipless cookies have a soft and chewy middle with a slightly crisp edge.  They are an easy recipe like my chocolate chip sugar cookies and have all tons of flavor like my brown butter oatmeal cookies or cookie butter cookies. 

While you need about ten extra minutes for making browned butter, this cookie dough takes a quick 20 minute chill in the freezer while the oven preheats, so you’ll be sinking your teeth into a perfect homemade cookie in under an hour.

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These chipless cookies have a wonderful flavor profile thanks to brown butter, dark brown sugar and a generous dose of vanilla.  They have slight caramel undertones and all the flavor you expect in a chocolate chip cookie, but without chocolate chips.

stack of cookies with the top one missing a bite sitting on a parchment lined cooling rack with a glass of milk

🛒 ingredients and substitutions

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 chipless cookies

Butter ~ unsalted butter is my choice as I like to be able to control the saltiness in my baking.  The butter starts cold and cubed and you will brown it on the stovetop. If you need a visual of how to brown butter, see this brown butter cookie bars recipe.

Kosher salt ~ to balance the sweetness.  If you only have table salt, use half the amount.  If you only have salted butter, leave the salt out all together.

Sugars ~ Both granulated and brown sugars are used to add sweetness and moisture.  I prefer dark brown sugar, but light brown also works.

Eggs ~ two large eggs are needed to bind the cookie dough together. Room temperature eggs will give you the best results.

Vanilla ~ pure vanilla extract is always my first choice; it adds a layer of flavor.

Baking soda ~ just a little to lift the bakery size cookies up.

Cornstarch ~ adds softness and helps to keep the cookies from spreading.

All-purpose flour ~ adds structure to the espresso chocolate chip cookies.  If you don't use a kitchen scale {this is the scale I use and love}, use the spoon and level method to ensure you don't have too much flour. {Fluff the flour in the container, then spoon it into your measuring cup and level it off with the back of a knife}.

Flaky sea salt ~ optional, but can be sprinkled over the hot baked cookies, if desired. I love this Murray River Pink Salt.

🍪 how to make the best non chocolate cookies

brown butter, granulated and brown sugars mixed together in a glass bowl

In a medium to large bowl, add the brown butter, the dark brown sugar, granulated sugar and kosher salt and mix until fully incorporated.

eggs and vanilla mixed into sugar and butter mixture in a bowl with a spatula

Add the eggs and vanilla. Stir until the mixture is combined and smooth.

baking soda and cornstarch mixed into cookie dough batter in a bowl with a spatula

Sprinkle the baking soda and cornstarch over the mixture and stir well.

chocolate chipless cookie dough in a glass bowl with a spatula

Then add the flour and stir until the dough comes together.

cookie dough portions 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 a plate or cookie sheet pan that will fit in your freezer, the dough is soft and may not fully hold it's shape. Freeze the cookie dough portions for 20 minutes.

baked cookies with flaky sea salt sprinkled on top

While you freeze the dough, preheat oven to 350°F and prepare two sheet pans with parchment paper or a silicone baking mat and set aside. Once the dough has chilled, place 8 cookies on each prepared baking sheet, spacing them about 2 inches apart.

Bake one pan at a time for 10-12 minutes or until the edges are set. You want the cookies to look a little soft in the middle. If you want the edges of the cookies to crinkle like they do in these photos, drop the baking pan on the top of the stove or a cutting board once or twice when they are hot from the oven. Allow the cookies to rest on the pan 5 minutes, then remove to a wire rack to cool completely.

💬 frequently asked questions

what is the difference between chocolate chipless cookies and sugar cookies?

Sugar cookies and chocolate chipless cookies are two very different cookies. The ratio of ingredients is different between a typical chocolate chip cookie and a sugar cookie, there is a higher amount of flour to sugar in a sugar cookie. Whereas chocolate chipless cookies have a combination of brown and white sugars and less flour.

can I make these chocolate chipless cookies without browned butter?

I did not test this recipe without browning the butter, but yes, I think it will work. You will need to reduce the amount of unsalted butter.  Ten tablespoons of butter or 140 grams is what you would need. Please let me know if you try this!

Yes, the cookie dough can be formed into balls and frozen for up to one month; let the cookie dough sit out at room temperature while the oven preheats. The cookies may need an extra minute of baking time if baked frozen.

👩🏻‍🍳 expert tips for the best soft and chewy cookies

Use the "cookie scoot" to get perfectly round cookies. {This is the set of biscuit cutters I use for cookie scooting}.

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. I use this OXO scale in my kitchen and if your budget is tight, this Escali scale is also fantastic!

Allow the cookies to cool for 5 minutes on the baking sheet before removing them; this helps them to be super chewy.  I love using my fish spatula to easily remove the cookies from the pan.

Use real butter for the best tasting cookies.

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.

Sprinkle the finished chipless cookies with a sprinkle of flaky sea salt for the ultimate salty and sweet cookie!

🫙 how to store

Store chocolate chipless cookies in an airtight container at room temperature for 3 - 4 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 30 minutes.

overhead look at a bite missing from a cookie on a parchment lined cooling rack with a glass of milk and baby's breath flowers

Remember to snap a picture and tag me on Instagram if you make these Brown Butter Chocolate Chipless 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

chocolate chipless cookie leaning up against a glass of milk with more cookies piled around
Print Recipe
5 from 1 vote

Brown Butter Chocolate Chipless Cookies

Brown butter chocolate chipless cookies are an easy drop cookie recipe.  They bake up thick, soft and chewy with slightly crisp edges.  The brown butter, dark brown sugar and vanilla give them the best flavor profile!
Prep Time15 minutes
Cook Time10 minutes
Chill Time20 minutes
Total Time45 minutes
Course: Cookies
Cuisine: American
Keyword: brown butter, chip free cookies, Cookies, drop cookies
Servings: 20 cookies
Calories: 188kcal
Author: Tasia

Ingredients

  • ¾ cup unsalted butter* (170g), browned
  • 1 cup packed dark brown sugar** (200g)
  • ½ cup granulated sugar (100g)
  • ½ teaspoon kosher salt
  • 2 large eggs room temperature
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon baking soda
  • 2 teaspoons cornstarch
  • 2 ½ cups all-purpose flour (312g)
  • Flaky sea salt if desired

Instructions

  • To brown the butter: cut cubes of unsalted butter (¾ cup/170g) and put in a light colored sauce pan and place over medium-low to medium heat and let it cook until small brown flakes form. You will want to stir or swirl the pan frequently after the butter has fully melted to keep it from burning. The butter will foam and bubble up along the process, just keep stirring/swirling and move the foam aside from time to time to check the color. The butter will turn an amber/brown color and will smell nutty and toasted when it's ready; it should take about 5-8 minutes.  Pour melted butter and all the browned bits into a bowl to cool for a minute or two. You will have about 140g of butter after browning due to the water loss.
  • In a medium to large bowl, add the brown butter, the dark brown sugar (1 cup/200g), granulated sugar (½ cup/100g) and kosher salt (½ teaspoon) and mix until fully incorporated. The mixture is quite thick at this point.
  • Add the eggs (2 large) and vanilla (1 tablespoon). Stir until the mixture is combined and smooth.
  • Sprinkle the baking soda (1 teaspoon) and cornstarch (2 teaspoons) over the mixture and stir well. Then add the flour (2 ½ cups/312g) and stir until the dough comes together.
  • Use about 2 tablespoons of dough per cookie (I like using a size 30 scoop/about 44g dough per cookie) and place the dough onto a plate or cookie sheet pan that will fit in your freezer, the dough is soft and may not fully hold it's shape. You should get about 20 cookies. Freeze the cookie dough portions for 20 minutes.
  • While you freeze the dough, preheat oven to 350°F and prepare two sheet pans with parchment paper or a silicone baking mat and set aside.
  • Once the dough has chilled, place 8 cookies on each prepared baking sheet, spacing them about 2 inches apart.
  • Bake one pan at a time for 10-12 minutes or until the edges are set. You want the cookies to look a little soft in the middle. If you want the edges of the cookies to crinkle like they do in the photos in this post, drop the baking pan on the top of the stove or a cutting board once or twice when they are hot from the oven. If desired, sprinkle the tops with some flaky sea salt. Allow the cookies to rest on the pan 5 minutes, then remove to a wire rack to cool completely.

Notes

*you will lose a little volume in the butter when it browns; this has already been accounted for in this recipe so start with ¾ cup (170g) and you don’t have to add any additional. The weight of the butter after it has been browned will be around 140g.
**I use dark brown sugar, but light brown will also work.
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.
Cookie dough can be prepared and covered and refrigerated overnight, then baked the next day; the cookies may need an extra minute of baking time if chilled. Cookie dough can also be formed into balls and frozen for up to one month; let the cookie dough sit out at room temperature until the oven preheats. The cookies may need an extra minute of baking time if baked frozen.
Store cookies in an airtight container at room temperature for 3-4 days. The chocolate chipless cookies also freeze well for up to three months. Store in an airtight container or zip-top bag in the freezer. Allow to come to room temperature before serving (about 30 minutes).

Nutrition

Serving: 1 cookie | Calories: 188kcal | Carbohydrates: 28g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 124mg | Potassium: 41mg | Fiber: 0.4g | Sugar: 16g | Vitamin A: 236IU | Calcium: 16mg | Iron: 1mg